| Violation
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Observation
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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. Soup cups at the buffet
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Condensation from the walk in cooler is draining on the floor
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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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cooks line a water bottle on the shelf above
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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.
- keys on shelf at cookline
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14-11-4
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Basic - Equipment in poor repair.
- hose at dish machine
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36-22-4
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Basic - Floor area(s) covered with standing water. In the kitchen at the walk in cooler, cookline, and prep sink
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Walk in cooler along the baseboards
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08B-38-4
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Basic - Food stored on floor. Bags of rice in the back room , freezer floor case chicken
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest in the back room
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36-62-4
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Basic - Lights not functioning.
- several burned out/missing bulbs in kitchen
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the Pepsi cooler
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Shelves in the walk in cooler
- fan on dish machine
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back door left open
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
- old equipment in upstairs area
- numerous carts belonging to Walmart in kitchen and storage area
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms unwashed at the cooks line
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Prep sink at the ice machine drain leaking
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14-06-4
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Basic - Wood food-contact surface not properly sealed. In the back stock room
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Tested 0 ppm. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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14-15-4
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High Priority - Nonfood-grade drill used for food prep.
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08A-14-5
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High Priority - Raw animal food not separated from ready-to-eat food during preparation.raw shrimp over sauces, pepsi cooler raw beef over green peppers
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes and eggs (115°F - Hot Holding)
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored with pans
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder put up dirty
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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. Several items not dated , cream cheese mix, wontons
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01C-05-4
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Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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