| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
soiled outside of buckets containing bulk items
-soiled shelving at cookline
-soiled handwash sinks in front and back areas
-soiled can opener holder
-soiled gaskets in reach in coolers
-soiled exteriors of microwave
-soiled handles of microwave and ovens
-grease accumulation on sides on all ovens **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
In kitchen, large shelf
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling soiled in kitchen area over cook line
Ceiling fan in woman's restroom
Floors soiled throughout kitchen, storage area and front counter **Repeat Violation**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls and pans stored upright on shelf
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Open candy bar stored with lemons in front area
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Jacket stored on shelf in storage and kitchen areas next to ketchup pitchers **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
-Cutting board has cut marks and is no longer cleanable.
-Rusted shelves in reachin coolers in kitchen
-fry baskets with detached wiring
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08B-38-4
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Basic - Food stored on floor.
Oil cases
Tomato can cases on floor
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Parmesan cheese container on cook line, observed scoop touching product
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
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29-20-5
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Basic - Standing water or very slow draining water in
Back handwash sink in kitchen
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Bulk food containers not labeled
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Spaghetti sauce 47°at 11:00 am placed in cooler previous night at 11:00 pm
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw bacon over garlic
Middle fridge in kitchen area
**Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Spaghetti sauce 47°at 11:00 am placed in cooler previous night at 11:00 pm
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01C-05-4
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Intermediate - -Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
-tags not kept for 90 day usage/clams and mussels
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01C-03-4
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Intermediate - -Clam/mussel/oyster tags not marked with last date served.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
-cutting board
-soiled interior of ovens
-soiled grill tops
-soiled microwave interiors
-soiled fryer baskets and fryer machine **Repeat Violation**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Milk container opened 4 days, not date marked
Deli meats open and in use not date marked
Meatballs not date marked
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
Advised operator to purchase quat test strips
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Spaghetti sauce cooled in deep covered container in glass door reach in cooler - discussed proper cooling methods with operator **Corrective Action Taken**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
In frontline counter area and kitchen, soiled interiors of fridges
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