| Violation
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Observation
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22-20-5
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Basic - Accumulation of black mold-like substance in the interior of the ice machine.
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14-09-4
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Basic - Cutting boards on cook line, front counter prep line, and in kitchen storage area, have cut marks and are no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach behind laundry room door
1 dead roach next to mop sink
2 dead roaches on floor near end of dry storage area "junk room"
1 dead roach in upstairs wait station area
1 dead roach in upstairs dining area
1 dead roach in upstairs large storage room
5 dead roaches in cabinet under women's restroom sink
Operator discarded, cleaned and sanitized all areas. **Corrected On-Site**
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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 food in walk in cooler not clearly separated from restaurant food.
Operator put in employee cooler. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Wet nesting of cups at front counter.
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14-11-5
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Basic - Equipment in poor repair.
Walk in cooler door interior metal has hole ripped in it
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Concrete floor in walk in cooler is rough amd. Not easily cleanable, causing grease, food, and dirt debris to accumulate
-Floor soiled under soda machine at front counter.
-Floor under equipment at front counter soiled with grease and food debris.
-Floor soiled under cook equipment in kitchen
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08B-38-4
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Basic - Food stored on floor.
Box of French fries on floor in walk in freezer
Box of beef on floor in walk in cooler
Operator moved off floor **Corrected On-Site**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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14-69-4
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Basic - Ice buildup in walk-in freezer on walls and door handle
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22-08-4
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Basic - Interior of microwave has accumulation of food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Lights in dish storage area in kitchen lacking proper shielding
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of cook line equipment soiled with grease and food debris
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Concrete floor in walk in cooler is rough amd. Not easily cleanable, causing grease, food, and dirt debris to accumulate
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32-04-4
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Basic - Upstairs Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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14-17-4
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Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
-Walls soiled around soda machine at front counter area.
-Walls soiled behind cook equipment in kitchen.
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Beef empanadas cooked at 10 AM temping 100F 3 hours later. Discussed option of reheating to restart cooling process with operator, operator voluntarily opted to discard items. **Corrective Action Taken**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Scrub brush stored in/over hand wash sink at kitchen entrance. Operator removed. **Corrected On-Site**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Time being used on butter and garlic in oil. Operator printed and filled out paperwork. **Corrected On-Site**
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