| 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. Reach in freezer gaskets, hood filters, accudate machine, walk in cooler shelving **Warning**
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25-01-4
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Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
Bulk milk dispenser with dispensing tube not cut at an angle. **Repeat Violation** **Warning**
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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. Ice bucket **Repeat Violation** **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/single service. Water bottles over single service containers on dry storage shelving **Warning**
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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. Walk in cooler **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Containers **Warning**
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14-11-4
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Basic - Equipment in poor repair. Ice bucket repaired with tape, ice machine gasket **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. By plumbing near washer **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79°f spoons **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Bulk milk reach in cooler **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Lettuce, clean containers on shelving **Repeat Violation** **Warning**
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation** **Warning**
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Back prep
Wet wiping cloth not stored in sanitizing solution between uses. On handwash sink in back prep- placed into bucket **Corrective Action Taken** **Warning**
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29-03-4
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Basic - Water draining onto floor surface. Dish machine **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. When scooping fries for cartons, some fries fall out onto employees hands and back into holding unit. **Warning**
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12A-08-4
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High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Takes greater than 1 minute to get hot, temperature while water was running 86°f
Employee rubbed hands together for less than 10-15 seconds while washing hands. Less than 10 seconds employee rewashed hands **Corrective Action Taken** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese 44°f, raw shell eggs 57°f moved to different cooler, yogurt 46°f, cream cheese 46°f, bulk milk in improperly cut tube 80-81°f, raw shell eggs 65-71°f called for repairs **Corrective Action Taken** **Repeat Violation** **Warning**
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03F-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Reconstituted onions discard at 7:08pm current time 2:23pm
Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. White cheddar discard at 12:51pm current time 2:24pm **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. hashbrown 125°f **Warning**
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01B-38-4
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High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cut lettuce 44°f (cooling unknown time 1/10/19 2:16pm) **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce 44°f (cooling unknown time 1/10/19 2:16pm) **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched soiled accudate machine back to food prep **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food held using Time as a public health control not discarded at end of 4 hours. White cheddar discard at 12:51pm current time 2:24pm **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Tea brewing container, microwave interior **Warning**
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping fries **Warning**
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22-09-4
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Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Front line **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Baskets- removed **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line **Corrected On-Site** **Warning**
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises. Dog in dining room **Warning**
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 106°f **Warning**
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