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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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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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory.
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37-20-2
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Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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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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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
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surfaceS OF EQUIPMENT.
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14-37-1
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Observed cutting board cracked and no longer cleanable.
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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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13-03-1
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Observed employee with no hair restraint.
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23-07-1
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Observed gaskets with slimy/mold-like build-up.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing.
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08A-22-1
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Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
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09-01-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
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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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35A-04-1
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Critical - Observed rodent activity as evidenced by 100 plus fresh rodent droppings found in front cabinet (next to coffee machine) which stores single service items. Cabinet is approximately 7 Ft. from the kitchen.
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25-05-1
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Observed single-service articles improperly stored.
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22-18-1
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Critical - Observed soil residue in storage containers.
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37-06-1
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Observed wall soiled with accumulated grease.
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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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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses.
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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.
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