| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing. In kitchen, above hood vents.
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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, kitchen area.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
1) Dish crates stored on floor in kitchen area, employee stored on shelf. **Corrected On-Site**
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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.
1) Dishes in warewash area not inverted, employee properly stored. *Corrected on site
2) Plastic container stored on ice machine, not inverted, employee properly stored. *Corrected on site
3) Bowls at coffee station area not inverted, employee properly stored. *Corrected on site
4) Aluminum pans above triple sink not inverted.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Knives stored in soiled aluminum container, manager cleaned container and properly stored. **Corrected On-Site**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
On cookline, employee discarded at will. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
1) Employee food iteams stored in Coca Cola cooler, front counter.
2) Employee containers of coffee stored in glass door cooler, kitchen area. Employee removed and properly stored. -Corrected on Site
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.
1) Dish shelf rusty in warewash area.
2) Top of chest freezer in kitchen.
3) Walkin cooler (north side) fan rusty.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
3 door reachin cooler, pizza station.
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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.
Tongs laying on lettuce, manager removed and properly stored. **Corrected On-Site**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
In-use utensils stored touching side of pizza grill, manager properly stored. **Corrected On-Site**
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03A-26-4
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Basic - Milk received at greater than 45 degrees Fahrenheit.
Milk 46° from excessive use in the Coca Cola cooler at front counter, employee placed in freezer for quick chill. **Corrective Action Taken**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
No light provided in south side walk in cooler.
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29-03-4
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Basic - Water draining onto floor surface.
Walkin cooler (north side) is leaking water through ceiling.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fliptop, salad station, cut lettuce 49°, cut tomatoes 50°, stop sale
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishmachine chlorine sanitizer 0 ppm. manager remade to 50 ppm. **Corrected On-Site**
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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.
Shredded mozzarella cheese 52° due to excessive use in pizza station. Employee placed in freezer for quick chill. **Corrective Action Taken**
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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. cooling pizza sauce 49-51° overnight and covered, stop sale
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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 no time marking and the time removed from temperature control cannot be determined.
Manager time marked pizza. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
1) Raw chicken over fries in 1 door reach in freezer, employee properly stored.
2) Raw pork over bread in south side walk in cooler, employee properly stored. **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. 1) 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. 1). cooling pizza sauce 49-51° overnight and covered, stop sale
2) Fliptop, salad station, cut lettuce 49°, cut tomatoes 50°, overnight.
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple sink chlorine sanitizer solution too strong, employee remade solution to 50ppm. **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Kitchen chlorine sanitizer chlorine 200ppm, manager remade to 50 ppm. **Corrected On-Site**
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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, in kitchen.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Dusty coffee pot on shelf above dishmachine.
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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.
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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. Ham and cheese sliced yesterday, not date marked in glass door cooler, kitchen area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
1) Coffee station in front counter area. Employee replaced paper towels. **Corrected On-Site**
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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.
Pizza sauce cooling overnight 49°-51° in deep pan. See stop sale.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walkin cooler, Cooling while covered pasta 58°-67° in walkin cooler, cooked today. Uncovered and placed in freezer for quick chill. **Corrective Action Taken**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Cut lettuce and tomatoes from yesterday, not date marked in fliptop reachin cooler, salad station.
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