| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Multiple bathroom doors not self closing.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on top of food prep table on cook line. Employee relocated the drink. **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.
Observed employee sunglasses above food prep table on cook line, employee relocated sunglasses
Observed employee jacket on shelf next to food and above food prep table.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
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36-73-4
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Basic - Floor walls and of ceilings soiled/has accumulation of debris.
Walls in kitchen area soiled with grease residue.
Floors behind cook line equipment in kitchen area soiled with grease residue.
Ceilings in kitchen area soiled with grease residue.
**Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Observed two boxes of fries on floor by walk In cooler, operator picked up fries and stored them correctly.
Observed 4 bottles of water on floor by reach in freezer at entrance to pizza room. Operator picked up water bottles. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach in cooler gaskets in kitchen area soiled with old food debris.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed soiled wet wiping cloth on food prep table not in use.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
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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.
Observed employee cutting pre cooked chicken with no gloves, employee stated that the chicken was not going to get cooked after but placed wrapped up and placed into cooler, operator educated employee on proper gloves usage employee put on gloves **Corrected On-Site**
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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.
Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
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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.
Cheese in reach in cooler on cook line at 52, operator states it has been in there since 9AM this morning. Operator placed cheeses below the cool line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03E-02-5
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High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See Stop Sale.
Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in reach in glass door reach in cooler outside of cook line has no date mark. Employee stated it was opened a couple days ago.employee placed a date mark on the milk **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled microwave on cook line.
Cutting board on prep table at end of cook line stained.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed ice in hand wash sink at bar. Employee cleaned ice out of hand wash sink **Corrected On-Site**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser in back bathroom of pizza area , was not dispensing paper towels, had no power.
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information.
One food handler certification was missing the birthdate. Operator put employee birthday on certificate. **Corrected On-Site**
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.
Observed spray bottle with chemical substance in it on food prep table above food items.
Observed spray bottle with chemical substance on counter at weight station next to food items , employee relocated the spray bottle. **Corrected On-Site**
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Fryer in kitchen on food prep table not under a hood system.
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