| Violation |
|
Observation |
| 16-23-4 |
|
Basic – Accumulation of lime scale on the inside of the dishmachine. |
| 24-06-4 |
|
Basic – Clean utensils and lids stored in dirty containers in dishwashing area shelving. |
| 24-07-4 |
|
Basic – Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor near dishwashing area. |
| 35A-06-4 |
|
Basic – Dead lizard on bottom shelving in prep table near walkin cooler. |
| 35A-03-4 |
|
Basic – Dead roaches on premises. Observed approximately 5 dead roaches in cookline area, 6 dead roaches in rear prep area, 1 dead roach by pizza prep area, 4 dead roaches by dishwashing area and 2 dead roaches by wait station. |
| 14-11-4 |
|
Basic – Equipment in poor repair. Rusted bottom shelving with large hole on prep table where slicer is located in rear prep area. |
| 36-11-4 |
|
Basic – Floors not maintained smooth and durable. Walkin cooler floor in disrepair , torn. |
| 36-47-5 |
|
Basic – Hood soiled with accumulated grease, dust or food debris. . |
| 38-07-4 |
|
Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By Hobart mixer. |
| 10-15-4 |
|
Basic – Pizza peel stored on top of soiled oven between uses. |
| 29-08-4 |
|
Basic – Plumbing system in disrepair. Faucet at 3 compartment sink repaired with duct tape. |
| 25-05-4 |
|
Basic – Single-service articles improperly stored. Pizza boxes stored on floor in rear prep area. |
| 23-05-4 |
|
Basic – Soil residue build-up on nonfood-contact surface. Exterior of cheese storage container in walkin cooler soiled. Bottom shelving with grease build up and dead lizard on prep table near walkin cooler. Speed rack in rear prep area heavily soiled. Shelving units throughout establishment soiled. Coolers used as shelving units in cookline heavily soiled. Steam table soiled. Exterior of dishmachine soiled. Can opener and stand soiled in rear prep area. Hobart mixer heavily soiled. Prep sink heavily soiled with old food debris. Stoves heavily soiled. Fryers heavily soiled. Exterior of pizza oven soiled. Bottom shelving on prep table in pizza prep area heavily soiled. |
| 14-12-4 |
|
Basic – Utensils in poor condition. Can opener and stand rusted in rear prep area. |
| 36-72-4 |
|
Basic – Walk-in cooler floor soiled. |
| 36-26-4 |
|
Basic – Wall soiled with accumulated black debris in dishwashing area. |
| 36-27-5 |
|
Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cookline , rear prep area , dishwashing area, wait station, and pizza prep area . |
| 08B-56-4 |
|
High Priority – Food stored in ice used for drinks. Beer bottle in ice at ice machine. |
| 08A-05-4 |
|
High Priority – Raw animal food stored over ready-to-eat food. Raw shrimp over pasta at AVantco cooler near dishwashing area. Raw chicken over cooked ground beef at glass door cooler in cookline. |
| 35A-05-4 |
|
High Priority – Roach activity present as evidenced by live roaches found. Approximately 60 live roaches observed in rear prep area where dough preparation was occurring on shelving unit near Hobart mixer, 20 live roaches under prep table near walk-in cooler , 13 live roaches on steam table at cookline, 10 live roaches on wall by coolers used as shelving at cookline, and 2 live roaches on coolers used as shelving units at cookline. |
| 22-20-4 |
|
Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. |
| 11-07-4 |
|
Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. |
| 22-05-4 |
|
Intermediate – Cutting board(s) stained/soiled. At pizza prep cooler. |
| 22-22-4 |
|
Intermediate – Encrusted material on can opener blade. |
| 31A-03-4 |
|
Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Multiple items stored at handwash sink in pizza prep area. |
| 22-28-4 |
|
Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. AVantco cooler soiled inside. Pizza prep cooler heavily soiled. |
| 31B-02-4 |
|
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In pizza prep area and rear prep area. |
| 02C-02-4 |
|
Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheeses, marinara sauce, stock at walkin cooler. |
| 22-07-4 |
|
Intermediate – Slicer blade guard soiled with old food debris. |
| 22-16-4 |
|
Intermediate – Walk-in cooler shelves soiled with food debris. |
