| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky trap over cook line full of trapped/dead flies. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Operator segregated 12 #10 cans away from rack. **Corrected On-Site** **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. Opened bottles of water in prep table and in reach-in coolers. **Repeat Violation** **Warning**
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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. Phone on clean prep tables. **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
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08B-38-4
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Basic - Food stored on floor. Buckets of sauce on walk-in cooler floor, bags of frozen chicken on walk-in freezer floor. **Repeat Violation** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting raw produce to then wash afterwards in back prep area. Discussed with operator regarding washing produce before preparation. **Corrective Action Taken** **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta prep 11am, temped at 1:25pm temped at 60-84°f, 82°f. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 12 #10 cans; 4 hoisin sauces, 4 oyster flavored sauce, 2 mandarin, 2 mushrooms. **Repeat Violation** **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. Operator handling raw produce before washing to be stored with bare hands. Discussed with operator regarding proper handwashing procedures and glove usage produce that should be washed and ready-to-eat before preparation. **Corrective Action Taken** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live fly in kitchen. **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. Curry 44°f in stand-alone cooler by warewashing area, salty fish in oil 87°f in prep area, cut leafy greens 51°f, milk 44°f in back reach-in coolers. **Warning**
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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. Duck 51°f prepared overnight per operator and stored covered with condensation. **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has incomplete time marking. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready-to-eat vegetables. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw pork. **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. Operators handled bare skin and clothing with gloves on, then proceeded to handle clean utensils/food without washing hands and changing gloves as needed. **Warning**
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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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta prep 11am, temped at 1:25pm temped at 60-84°f, 82°f.
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. Duck 51°f prepared overnight per operator and stored covered with condensation.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
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02C-02-4
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Intermediate - All Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked in reach-in coolers and walk-in coolers. **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator educational paperwork in regards to big five food-borne illnesses and employee health policies. Distributed Hepatitis A Virus info sheet. **Corrective Action Taken** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Handwash sink not accessible for employee use due to items stored in the sink. **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. At handwashing sink by walk-in cooler and by server station out front. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink by walk-in cooler. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Duck and cooked pasta observed to be covered while cooling. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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