Violation
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Observation
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51-11-1
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Carbon dioxide/helium tanks not adequately secured.
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08A-20-1
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Critical - Displayed food not properly protected from contamination. in reachin cooler.
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers. in back storeroom.
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53A-01-1
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Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/22/07.
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05-09-1
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Critical - No conspicuously located thermometer in holding unit. in reachin cooler.
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53B-08-1
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Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10/22/07.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. on top of grease trap.
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22-24-1
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Critical - Observed buildup of slime on soda dispensing nozzles.
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21-03-1
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Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
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36-14-1
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Observed grease accumulated on kitchen floor.
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22-19-1
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Critical - Observed interior of microwave soiled.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. near front counter.
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29-11-1
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Observed leaking pipe at plumbing fixture.in mop sink.
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40-04-1
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Observed personal care item stored with food. matches in food prep area.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin cooler.
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01B-22-1
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Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.tuna salads.
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14-35-1
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Observed ripped/worn tin foil used as shelf cover. paper used on shelf.
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found
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25-01-1
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Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. on counter.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets. in drop freezer.
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41A-10-1
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Critical - Observed toxic item improperly stored. detergent on 3 compartment sink.
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54-01-1
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Owner has not developed and implemented a policy regarding smoking prohibitions.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. on steam table.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham and cheese not date marked in reachin cooler.
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42-03-1
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Wet mop not hung to dry.
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name. meat and cheese in reachin cooler.
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