Violation
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Observation
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler in the back at 58 degrees
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03D-05-1
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Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soup made on 1/6/09 held at 73 degrees
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08A-21-1
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Critical - F ood on top of buffet lacking adequate sneezeguards or other proper protection from contamination.
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08A-15-1
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Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.renovations next to dry storage, building dust and debris covers food container
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions.
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees.
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51-16-1
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No plan review submitted and renovations in progress.
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01B-23-1
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Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
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12B-02-1
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Critical - Observed employee eating in a food preparation or other restricted area.
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12A-19-1
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Critical - Observed empolyee wash hands with no hot water.
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03D-01-1
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Critical - Observed food being cooled by nonapproved method.using large,tall plastic containers to cool soup
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08A-28-1
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Critical - Observed food stored on floor.food delivered remained on floor outside during inspection
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
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36-14-1
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Observed grease accumulated on kitchen floor.
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36-13-1
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Observed grease accumulated under cooking equipment.
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10-08-1
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Observed ice scoop with handle in contact with ice.
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08A-23-1
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Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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22-19-1
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Critical - Observed interior of microwave soiled.
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02-25-1
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Critical - Observed packaged food not labeled as specified by law.
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02-03-1
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Critical - Observed packaged food that does not comply with Federal Standards of Identity.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
chopped beef dish on counter, operator states it is held at room temp, ceviche at 53
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37-06-1
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Observed wall soiled with accumulated grease.
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53A-17-1
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Critical - Person in charge failed to insure proper cooling and cold holding temperature.
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29-08-1
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Plumbing system in disrepair.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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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.
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02-13-2
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Critical - Required consumer advisory for raw/undercooked animal food not provided.
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01B-16-1
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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25-02-1
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Unwrapped single-service utensils not presented so that only the handles are touched.
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