| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles and lids of containers.
-reach in freezer near back door
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
-above wire racks at dough station
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24-03-4
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Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
-dough trays stored underneath soiled bristle brush wih soiled rag overhanfing trays.
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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.
-employee cell phone on stainless countertop to cooler on cook line **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-5
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Basic - Equipment in poor repair.
-countertop in front of lowboy cooler in front of grill
-gaskets to lowboy cooler in front of grill
-rusted wire racks inside mini cooler containing Parmesan cheese
-pizza disc warped/bent/damaged.
-lid to cooler across from pizza oven
-exterior walk in cooler threshold/gaskets
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
-corners of floor near equipment/baseboards/walls
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08B-38-4
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Basic - Food stored on floor.
-case of black olives in floor in back
-onions on floor of walk in cooler **Corrected On-Site**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
-knife stored between crack of cutting board and side of cooler
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10-12-5
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Basic - In-use pizza peel stored on soiled surface between uses.
-on top of soiled oven
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
-restroom
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters
-wire racks above lowboy on cook line
-wire racks at dough station above prep table
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33-16-4
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Basic - Open dumpster lid.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
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14-55-4
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Basic - Uncleanable knife block in use to store knives.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-employee handled raw beef patty prior to handling ready to eat food used for gyro preparation.
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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.
-pizza for by the slice held at room temperature. Time marking is required to use time as public health control at room temperature for food that is required otherwise to be held at safe temperatures.
-employee added time during inspection **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board with black cut marks/grooves
-interior of microwave
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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