| 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.
- exterior of cans in dry storage **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
- various utensils and equipment in the kitchen **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- cracked exterior of reach in cooler by door handle **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
- on Oven door handle on cook line **Warning**
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08B-04-4
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Basic - Open condiments provided for self-service not properly protected.
- granola at buffet line uncovered in plastic **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
- black unwrapped straws on top of the microwave stored in soiled container **Corrected On-Site** **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use.
- dry cloth was used to handle unclean garbage can then continued to be used in food service area **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- stained/soiled in various locations
Other observances:
-ceiling stained/soiled **Warning**
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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 went inside of a soiled/stained black book bag, gloves on, grabbed a thermometer, no glove change or handwash then went to the cook line to grab food and make an omelet **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee wiped his gloves on his soiled pants then continued service **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.
- 3 flies in dry storage area. Contacted. Eco lab to get pest control immediately **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.
Cook line ( all above 45°F - 51°F)
- shredded cheese
- shell eggs
- pooled eggs
-diced ham
- spinach
- sausage
-diced tomatoes
- raw beef **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. **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food.
- raw chicken next to pickles in reach in cooler by cooks line **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- stove area
- interior of reach in cooler **Warning**
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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 in reach in cooler **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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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.
- Cooked broccoli **Warning**
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