| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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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.
-top of make line and in kitchen prep area **Warning**
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21-05-5
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Basic - Cloth used as a food-contact surface.
-under lettuce in prep area cooler **Warning**
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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.
-snapper in walk in cooler **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-cook prepping tomatoes, put one on **Corrected On-Site** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
-back screen door **Warning**
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36-22-4
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Basic - Floor drain filled with standing water in dish area. Operator plunged and cleaned out **Corrected On-Site** **Warning**
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36-73-4
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Basic - Floor drains soiled/has accumulation of debris.
-throughout kitchen **Warning**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
-cans of peaches in downstairs storage area
-bags of ice in walk in freezer **Warning**
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14-69-4
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Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
-oven door, operator removed **Corrected On-Site** **Warning**
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16-38-5
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Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
-wash temperature does not register
**Warning**
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22-08-4
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Basic - Interior of microwave has accumulation of black substance/grease/food debris prep area **Warning**
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36-34-5
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Basic - Lights soiled with accumulated food debris, grease, dust over make line in kitchen **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-shelves under prep table across from dish area
-gaskets on all coolers/freezer **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
-shelf on cook line **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
-box of plastic lids in downstairs storage room **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler by dish and in prep area **Warning**
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08B-12-5
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Basic - Stored food not covered.
-containers of sugar in kitchen **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
-old furniture and kitchen equipment on back patio **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
-dish machine **Warning**
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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.
-sugar containers in kitchen **Repeat Violation** **Warning**
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01B-28-5
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High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
-Roasted garlic/oil, creamed spinach dated 4/23 **Repeat Violation** **Warning**
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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, operator ran again, 50 ppm **Corrected On-Site** **Warning**
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35A-02-7
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High Priority - Live, small flying insects found
-7 in dish area, 1 in server area, 1 in downstairs bar area **Warning**
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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.
-raw chicken behind snapper on reach in cooler on cook line **Warning**
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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.
-roasted garlic and oil (80F - Cold Holding), held more than four hours per operator. **Warning**
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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.
-roasted garlic and oil (80F - Cold Holding), held more than four hours per operator. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
-spray bottle of soap over dishes in kitchen by dish **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of spray hose at dish machine
-interior of bottom double oven on cook line
-ice machine and ice bin in server area
-walk in cooler shelves **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
-green scrubber and towel in hand sink in ice room **Warning**
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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 tartare **Repeat Violation** **Warning**
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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.
-chlorine **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink by ice machine **Repeat Violation** **Warning**
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