| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed soiled handle of microwave on preparation area across from cook line..
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Observed carbon dioxide tank not adequately secured in wine storage area behind bar.
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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.
Observed mold-like substance at vents at entrance of kitchen.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards at preparation area across from cook line.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
Observed employee at cook line preparing food without beard guard.
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Observed clean cracked lid in ware wash area. Employee discarded lid. **Corrected On-Site**
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
Observed scoop for ice at server station in soiled container.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed soiled interior of microwave at preparation area across from cook line.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Observed on clean plastic containers by ware wash area.
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21-10-4
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Basic - Soiled dry wiping cloth in use.
Observed soiled dry wiping clothes in use at cook line.
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee dry hands on apron and proceed to prepare food. Coached employee on proper procedure.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee change gloves without washing hands in between tasks. Coached employee on proper procedure.
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed Triple Sink (Quaternary 150ppm)sank.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef stored above raw fish in walk in cooler. Operator removed raw beef from above fish. **Corrected On-Site**
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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.
Observed raw chicken (51F - Cold Holding); cut tomato (47F - Cold Holding); cooked rice (115F - Hot Holding); fish dip (53F - Cold Holding); Cole-slaw (53F Cold Holding) in reach in cooler at the end of cook line across from fryer station, As per Operator less than 4 hours. Operator removed items from unit and stored in walk-in cooler. **Corrective Action Taken** **Repeat Violation**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cooked rice (115F - Hot Holding) in microwave across from cook line, as per operator less than 4 hours. Employee stored rice in reach in cooler. **Corrective Action Taken** **Repeat Violation**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Quaternary 400+ppm) across from front counter. Coached employee on proper sanitizer concentration.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed food debris in hand wash sink to the right of cook line. Also observed food debris in hand wash sink across from front kitchen counter.
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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.
Observed no quaternary sanitizer test strips during time of inspection.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Observed rust in shelves at dry storage area.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Person in charge of kitchen was un able to answer questions pertaining to proper temperature of cooked fish. Employee was coached of proper procedure.
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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.
Observed cooked pasta in reach in cooler across from cook line, as per operator over 24 hours, without date marking.
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