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What the inspector found

• 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. //No soap in bathroom.
• 7-207.11(B) All personal medications should be stored below and away from food, equipment, utensils, linens, and single service/single use articles.// A Bottle of ibuprofen stored above make line cooler. 7-301.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. //Two cans of Raid (residential) insecticide stored on shelf next to veggie chopper and containers of salad dressing. 7-202.12 Use only pesticides labeled for use in a food establishment.//Two cans of Raid(residential) stored in food establishment on dry storage shelf.
• 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.// Solution was cloudy. 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer concentration.
• 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Food residue underneath metal container in makeline cooler and in bottom RI coolers.// Black residue in cooler gaskets.
• 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.
• 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.//A mop stored in soiled water.
• 5-501.113 Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.
• 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// A large case of raw shell eggs with internal temperature of 76F sitting on counter top at room temperature.//Staff voluntarily discarded. 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Sliced and diced red tomatoes 46F,shredded lettuce 46F, hotdogs 48-52F stored on upper makeline cooler.//Diced chicken 48F, eggrolls 46F, raw bacon 46F, raw shrimp 49F were stored in bottom RI cooler of makeline cooler. Ambient temperature was 39F.//Staff voluntarily discarded.
• 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Basket of cooked chicken wings holding with internal temperature of 109F.//Staff reheated to required temperature.
• 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Several plastic containers of sauces and seasonings were stored not labeled.

As listed in the inspection report.