| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured by drink station.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Water damaged ceiling tile above coffee station.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. At unisex restroom.
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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. Drink moved. **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. Cell phone on prep table while cutting avocados. Operator removed. **Corrected On-Site**
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
No sanitization step observed when washing knife at 3 compartment sink. Only washing and rinsing observed.
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14-11-4
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Basic - Equipment in poor repair.
Rusted shelving at walk-in cooler.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-73-4
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Basic - Floor soiled/has accumulation of debris behind walk-in coolers.
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08B-38-4
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Basic - Food ( Brown Sugar) stored on floor at pastry area.
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36-24-5
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Basic - Hole in or other damage to wall.
Walk-in cooler wall in disrepair , jagged pieces protruding from wall.
Hole on wall by soda machine.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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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.
Scoop in flour. Operator removed **Corrected On-Site**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees at cookline and coffee station.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Chest freezer by walk-in cooler soiled.
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21-10-4
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Basic - Soiled dry wiping cloth in use at cook line
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08B-13-4
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Basic - Stored food ( Peeled Carrots) not covered in walk-in cooler.
Dough and pastries not covered at walk-in freezer. Items on top of speed rack are not covered.
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41-07-4
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High Priority - Container of medicine improperly stored.
Bottle of pain killer by sugar at wait station.
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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 at 0ppm. Corrected to 50ppm Chlorine. **Corrected On-Site**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed knife at 3 compartment sink and then handled clean utensils and prepared food without washing hands first. Employee washed hands
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee scratched face and then handled clean utensils without washing hands first. Employee washed hands
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
No sanitization step observed when washing knife at 3 compartment sink. Only washing and rinsing observed.
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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.
Dessert cooler : volcano home made dessert 54°, and Cannoli 54° in front counter area. Cannoli in cooler overnight. Cannoli not maintaining 41F or below for longer than 4 hours. See Stop sale. Volcano in cooler for about 2 hrs, moved to walk-in cooler to quick chill.
Salmon at flip top by stove : 51°, melon 46°, waffle mix 51° Items over stacked. Operator removed excess and moved to inside of cooler for quick chill.
Sausage 71° and cut tomato 50°.mushroom 67°. Held at cook line at room temperature. Operator moved to cooler for quick chill
Cooked potatoes 71° at cook line on speed rack under no temperature control. Moved to walkin cooler to quick chill.
Flip top by flat top: cut tomato 47°, mozzarella 50F, red pepper 48°. Food over stacked. Operator moved over stack to inside of cooler for quick chill. **Corrective Action Taken**
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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. For eggs and butter using time at cookline. Operator Time marked.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw salmon stored on top of prepped carrots at cookline flip top cooler. Food moved and properly stored.
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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.
Observed employee answered a phone call with gloves on and then continued cooking eggs without changing gloves and washing hands. Employee changed gloves and washed. Hands. **Corrected On-Site**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Dessert cooler : volcano home made dessert 54°, and Cannoli 54° in front counter area. Cannoli in cooler overnight. Cannoli not maintaining 41F or below for longer than 4 hours.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed symptoms and Big Five . Emailed poster. **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board heavily stained/soiled . Cutting board discarded. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink in coffee/ pastry area used as dump sink and for storage of equipment.
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52-01-4
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Intermediate - Identity of food or food product misrepresented.
Menu states Creekstone Farms burgers are served. No proof provided on invoice within 30 days supporting this claim . Only box of Cheney burgers observed.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle in front counter area unlabeled.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Table top fryer under no hood suppression at cookline. Notified Fire AHJ. For reporting purposes only.
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