Violation
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Observation
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24-05-1
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Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ESTABLISHMENT ONLY HAS ONE WALK IN COOLER WHICH IS UNABLE TO HOLD COLD TEMPERATURES. NEED TO PROVED COOLERS WITH ICE
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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.
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory.
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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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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17-11-1
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Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
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22-23-1
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Critical - Observed encrusted, soiled material on slicer.
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16-13-1
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Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
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12B-06-1
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Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
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12A-22-1
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Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
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08A-16-1
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Critical - Observed food stored in a prohibited area.OPEN CONTAINER OF MILK UNDER 3 COMPARMENT SINK
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08A-28-1
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Critical - Observed food stored on floor.BOX OF PLAINTAINS IN WALK IN COOLER
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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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53A-14-1
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Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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23-05-1
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Observed residue build-up on nonfood-contact surface. ON SHELVES IN KITCHEN
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35A-05-1
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Critical - Observed roach activity as evidenced by live roaches found 4 PLUS LIVE ROACHES UNDER PREP SINK
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found. 30 PLUS FRESH DROPPINGS UNDER TABLE IN KITCHEN
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found. 50 PLUS FRESH RODENT DROPPINGS UNDER PREP TABLE
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. IN WIC
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42-11-1
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Observed unnecessary items on the premise.
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37-03-1
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Observed wall in disrepair.
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37-05-1
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Observed wall soiled with accumulated food debris. IN PREP AREA
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37-06-1
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Observed wall soiled with accumulated grease. GREASE BEHIND EQUIPMENT AND WALK
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35B-05-1
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Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
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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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