| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense flour
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack on cookline shelves.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe saw raw Tuna and ROP packaging. It has not been opened or taken out of package before thawing
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Pizza prep table top
Blue cutting board has deep black groves in the cutting board.
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33-14-4
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Basic - Dumpster overflowing garbage.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.in front of walk-in coolers
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33-20-4
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Basic - Grease build up on the receptacle.
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14-69-4
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Basic - Ice buildup in reach-in freezer
Black Chest freezer lid doesn't close due to ice buildup..
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29-19-4
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Basic - In Dish area observed Standing water in floor drain/floor drain draining very slowly.
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22-08-4
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Basic - Interior of oven has accumulation of black substance/grease/food debris.
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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 Fryers soiled with food debris and grease . Soiled chest freezer gaskets
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33-16-4
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Basic - Open dumpster lid.
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29-08-4
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Basic - Plumbing system in disrepair.
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08B-38-4
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Basic - Raw chicken is stored on floor in the walk-in cooler
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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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.0 ppm chlorine. Triple sink is set up to wash rinse and sanitize dishes until repairs are made on dishwasher.
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08A-05-6
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High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food , dressing and cheese in white refrigerator.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ROP raw tuna, and unopened packages and completely thawed with the label that states to remove from package before thawing.
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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. butter pats (73*F - Cold Holding); cream cheese cups (71*F - Cold Holding) butter and cream cheese put into refrigerator to cool down .
Buffet is open for 3 hours .
In the walking cooler #1 Poultry (44F - Cold Holding); cheese (45 F- Cold Holding) pork 44F raw meat was relocated to the other walk-in cooler that is maintained at 41 F or below **Corrective Action Taken**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Out side with green hose attached.
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza prep table, cutting board soiled with mold like substance and food degree.
Yellow, Blue ,red and white cutting boards are soiled with black mold like substance. **Repeat Violation** **Admin Complaint**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Blocked by speed rack
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Tuna tataki is not identified as raw or undercooked on dinner menu **Repeat Violation** **Admin Complaint**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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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. Lasagna not date marked in pizza prep table
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08B-15-4
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Intermediate - Whole apples displayed for self-service not wrapped and no utensils provided.
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