| 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.
Throughout the kitchen area. Starting to cave in for water damage **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Throughout the kitchen floors and walk in cooler **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Advised operator to removed **Warning**
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36-24-5
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Basic - Several Holes throughout the restaurant, primarily at floor levels **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area, paint started to peeled **Repeat Violation** **Warning**
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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. At 0 ppm.
Advised operator to move sanitizer procedure to 3 compartment sink with chlorine 100 ppm **Corrective Action Taken** **Warning**
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12A-29-4
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High Priority - Employee blowing into the gloves followed by putting those gloves, followed by handling clean utensils.
Educated employee.
Employee washed hands and changed gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed dishwasher washing dishes on 3 compartment sink with soap and water only. Followed by placing those utensils with clean utensils.
Operator moved utensils back to 3 compartment sink for proper sanitation, wash rinse sanitizer..
Chlorine 100 ppm. **Corrected On-Site** **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.
Raw chicken stored above cooked potatoes
Raw bacon stored above milk inside walk-in cooler.
Operator stored properly **Corrected On-Site** **Warning**
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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 based upon minimum required cooking temperature.
Observed raw chicken stored above raw pork chops inside walk-in cooler.
Operator stored properly **Corrected On-Site** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately,
8 Rodent droppings on top of shelf with dry sealed goods on cook line
10 rodent droppings on top of shelf with pots and pans on storage room with water heater.
20 rodent droppings on floor under toasters on cook line
10 rodent droppings on floor between reach in cooler and reach in freezer on cook line.
10 rodent droppings under 3 compartment sink **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.
Observed a container with Butter pads 60°F cold Holding seating on a ice bath on server station.
Per operator item stored for approximately 1 hour.
Per operator product not prepared or portioned today.
Operator decided to moved item to time control and time marked to the remaining time of 3 hours **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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 and the time removed from temperature control cannot be determined.
Observed several items like eggs, diced tomatoes, cheese seating on top of table on cook line per operator all items on time control but list presented had yesterday's day.
Per operator items are for today ,and stored for approximately 3 hours, operator time marked with the right date and time for the remaining time of 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical( pack of cigarettes )improperly stored above cook sausage on shelf on cook line.
Operator removed **Corrected On-Site** **Warning**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed procedures to operator **Corrective Action Taken** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed several containers seating on kitchen area with Cooked potatoes at 8:57am (91°F cooling)since 8:30am , cooked sausage at 8:58 am(81°F cooling ) per operator cooling since 8:30am rechecked all items at 9:42am all items at same temperature.
At this current cooling rate products will not cool to 70°F within 2 hours.
Observed overstocked portioned containers inside reach in cooler on cook line with corn beef hash at 9:23 am ( 74°F cooling) per operator cooling since 10 minutes, rechecked at 9:50am same temperature .
At this current cooling rate product will not cool to 41°F within 4 hours.
Operator moved all products to walk-in cooler **Corrective Action Taken** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink on cook line.
Operator provided soap **Corrected On-Site** **Warning**
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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 several containers with homemade soups stored inside walk-in cooler with no date mark.
Per operator products prepared and stored 2 days ago.
Advised operator to date mark products **Warning**
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