| Violation
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Observation
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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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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Observed exterior of coolers soiled.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored in dry rice container.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Observed at air curtain at entrance of walk-in cooler.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Observed at hand wash sink at entrance of kitchen.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
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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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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed in walk-in cooler and in kitchen under shelving and behind equipment at cook line.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
Observed at walk in cooler.
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08B-38-4
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Basic - Food stored on floor. Observed boxes of fish and onions stored on floor in walk-in cooler.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-24-5
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Basic - Hole in wall. Observed hole in wall at ware washing area.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature. Observed fish thawing at room temperature.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
Also observed soiled wall in some parts of kitchen area.
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29-03-4
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Basic - Water draining onto floor surface. Observed water leaking from three compartment sink.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Observed pipe leaking under three compartment sink.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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.
Observed Dishmachine Chlorine 0 ppm.
Owner ran machine and replaced chemicals.
Observed dish machine chlorine 50 ppm.
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored over vegetables.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed tomato sauce (65°F - Cooling); heavy cream (57°F - Cold Holding); garlic in oil (56°F - Cold Holding); Plant Foods (46°F - Cold Holding); milk (57°F - Cold Holding) all cold holding at prep cooler across from cook line.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine at 200 plus ppm
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee bathroom.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed no hand soap in employee bathroom.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and sauce in walk-in cooler missing date marking, as per cook items were prepared on previous days.
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