| Violation
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Observation
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair, tiles missing, leaking in kitchen, by door.
Vent dripping with condensation at smoothie station. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair, dripping under 3 compartment sink. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
At outside shed; single-service articles stored on floor.
**Warning**
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At pan stored above panini press; spinach (108°F - Cooling 108°F 9:30am); spinach (104°F - Cooling 10:21am).
See Stop Sale.
**Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived to work put on gloves and began prepping burgers without washing hands first. **Warning**
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12A-18-4
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High Priority - Employee dried hands on towel after washing. Explained the proper way to wash hands. **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves handling raw shell eggs then touched RTE food cooked potatoes without washing his hands. Employee instructed to wash hands. **Corrective Action Taken** **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water, water at hand washing sink 82°. **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap, after instructing employee to wash hands, he washed them with no soap. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At glass door reach in; raw salmon stored over ready-to- eat french fries.
Operator moved fries above salmon.
**Corrected On-Site** **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line; liquid eggs (67°F - Cold Holding).
Operator stated being held less than 2 hours.
Moved to reach in cooler.
At cook line lift top cooler; feta (48°F - Cold Holding), shredded cheese (48°F - Cold Holding).
Operator stated being held more than 4 hours.
See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At pan stored above panini press; spinach (108°F - Cooling 108°F 9:30am); spinach (104°F - Cooling 10:21am).
See Stop Sale.
**Warning**
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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.
At cook line; liquid eggs (67°F - Cold Holding).
Operator stated being held less than 2 hours.
Moved to reach in cooler.
At cook line lift top cooler; feta (48°F - Cold Holding), shredded cheese (48°F - Cold Holding).
Operator stated being held more than 4 hours.
See Stop Sale.
**Warning**
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03D-06-5
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High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At cook line make top cooler; cut tomatoes (50°F - Cooling 9:30am), cut tomatoes (53°F - Cooling 10:25am).
Operator stated cooling for less than 4 hours. Temperature increased. Operator moved to freezer to rapidly chill.
**Corrective Action Taken** **Warning**
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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.
At steam table; black beans (90°F - Hot Holding); potatoes (120°F - Hot Holding).
Operator stated items reheated prior to being held in steam table. Operator stated items being held less than 2 hours, moved items to be reheated.
**Corrective Action Taken** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
At cook line; bottle of degreaser stored above steam table and open make top cooler.
Operator removed degreaser.
**Corrected On-Site** **Warning**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Manager was unaware of proper hand washing techniques.
**Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing, rinsing blenders. Instructed the employee on the difference between a hand washing sink and a3 compartment sink. **Corrective Action Taken** **Warning**
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
At triple sink; only sanitizer available is chlorine. Quaternary test kit provided.
**Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by blender station. **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, 82°, on cookline. **Warning**
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