| Violation
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Observation
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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 used to dispense salt.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Observed grease build-up on knobs in the cook line.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves, under preparation table.
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36-36-4
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Basic - Ceiling tile missing located in top of mop sink.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair located in top of mop sink.
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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, in back preparation area.
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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.
Observed, cleaned pots and bowls stored, not inverted.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Observed, cleaned pots on floor in preparation area.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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.
Observed personal gift presents in contact with onions.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair, in back preparation area.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator, located in back preparation area.
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08B-38-4
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Basic - Food stored on floor.
Observed oil on floor in back preparation area.
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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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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris.
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14-69-4
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Basic - Ice buildup in reach-in freezer located in front area.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed, handle in contact with beans and rice.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris located in front counter.
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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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23-09-4
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Basic - Soiled reach-in cooler gaskets located next to the three-compartment sink.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler located next to the three compartment sink.
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23-01-4
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Basic - Vending machine exterior soiled.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Observed a leaking pipe from the hand wash sink located next to the 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, in preparation table.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine solution at 10ppm located next to the three-compartment sink.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor located under the three-compartment sink.
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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.
Person in charge turned on the hot water. **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Observed raw shell eggs stored over beef.
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22-20-5
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Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, located in front area.
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler located in back and front area.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed a lid in the hand wash sink, located next to the three-compartment sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink, located next to the three-compartment sink.
Person in charge turned on the hot water. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue located in back preparation area.
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located next to the three-compartment sink.
Person in charge provided the paper towel.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris located in back and front preparation area.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris, located in back preparation area.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris, located in back preparation area.
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22-18-4
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Intermediate - Soil residue in food storage containers.
Observed, soiled containers with bread crumbs and flour
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