| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
Employee bathroom off kitchen area. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bulk flour and sugar bins
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Employee in cook line area
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Under cooking equipment in kitchen area **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Oil in cook line area. Operator moved to shelf. **Corrected On-Site**
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10-08-5
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Basic - Ice scoop handle in contact with ice.
In server station
Knife between wall and 3 compartment sink
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of cooking equipment soiled in cook line area **Repeat Violation**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Water bottle in glass door cooler in cook line area. Operator removed. **Corrected On-Site** **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
2 door vertical cooler across from deep fryers **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
Coca-cola cooler in cook line area
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08B-12-5
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Basic - Stored food not covered.
Pork in walk in freezer. Operator covered. **Corrected On-Site**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Beef in 3 compartment sink
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm. Operator added bleach 100ppm. **Corrected On-Site**
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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.
0ppm. Operator will set up 3 compartment sink to sanitize. **Repeat Violation**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked up oil jug from the floor, dumped oil holding the bottom of the jug and continued to touch clean utensils. Discussed with manager. **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
6 rodent droppings on the floor in employee restroom off the kitchen **Repeat Violation**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Cooked noodles, rice on buffet and garlic in oil in kitchen area. Operator marked time. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Food containers in hand wash sink in cook line area. Operator removed. **Corrected On-Site**
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22-38-5
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Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Operator purchased chlorine sanitizer during inspection.
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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.
Hand wash sink in front cook line area. Operator turned valve on. Corrected on site
Hand wash sink at the end of the cook line **Repeat Violation**
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