| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-36-4
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Basic - Ceiling tile missing. No drop ceiling throughout kitchen area and Food preparation area.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish racks area.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Food preparation cutting boards.
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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. Personal cell phone on food preparation, table kitchen area.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen workers Engage in food preparation with watches on.
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36-22-4
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Basic - Floor area(s) covered with standing water. Cooking area **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Cooking area.
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08B-38-4
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Basic - Food stored on floor. Boxes of can goods on floor Dry storage area.
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36-24-5
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Basic - Hole in or other damage to wall. Behind dish, washer and dishwashing area.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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22-08-4
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Basic - Interior of oven/microwave 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. Clean all kitchen shelves from food scraps.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen, reaching coolers throughout.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Food preparation area.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling food with no gloves or hand wash, Fruit, preparation, station. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rew fish over Rew lettuce kitchen Reach in cooler.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Establishment staff, Waitress.
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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. Liquid eggs 78 f cut fruits, mushrooms 70 f cheese 69 f kitchen food Preparation table.
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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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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05-13-5
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Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Cooking omelette, no temperature observed taken.
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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