| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped insects or other pests, in control devices.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler.
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36-36-4
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Basic - Ceiling tile missing.
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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.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to mop sink food preparation sink exposed to splash.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not a protected manner.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-4
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Basic - Equipment in poor repair.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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36-11-4
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Basic - Floors not maintained smooth and durable.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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51-18-6
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Basic - No copy of latest inspection report available.
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27-10-4
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Basic - No hot running water at mop sink.
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Corrective Action Taken**
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32-23-4
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Basic - Urinal not flushing/functioning properly.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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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.
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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.
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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.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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22-35-4
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Intermediate - Food preparation sink has soil/old food residue.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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27-06-4
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Intermediate - No hot running water at three-compartment sink.
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27-08-4
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Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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