| Violation
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Observation
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24-05-1
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Clean plates not stored inverted or in a protected manner. at buffet Repeat Violation.
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two-door reach-in unit used as breading station. doors broken *do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below* Walk-in cooler also.
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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. baked potatoes 3/12 45'F, wings 3/13 45'F, chicken 3/11 46'F, pasta salad 3/8 45'F, fried chicken 3/8 45'F, hush puppy mix 3/13 47'F, pork 3/13 47'F, noodles 3/13 48'F, ham 3/8 45'F, meatloaf 3/12 47'F, lima beans 3/12 45'F. All in first compartment of walk-in cooler
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14-31-1
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Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
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10-04-1
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In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on fryer handle, low
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37-11-1
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Observed attached equipment soiled with accumulated dust. vent cover in produce cooler Repeat Violation.
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23-06-1
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Observed build-up of food debris on nonfood-contact surface. reach-in gaskets
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
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24-06-1
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Observed clean utensils/equipment stored in dirty buckets.
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01B-14-1
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Critical - Observed dented/rusted cans. mandarin oranges
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37-18-1
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Observed dusty ceiling tiles and/or air conditioning vent covers.
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13-03-1
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Observed employee with no hair restraint. Repeat Violation.
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22-22-1
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Critical - Observed encrusted material on can opener.
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22-23-1
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Critical - Observed encrusted, soiled material on slicer.
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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. smoker room has ash tray full of cigarette butts
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. dumping drinks, bar handsink Repeat Violation.
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37-02-1
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Observed hole in wall. smoker room
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22-19-1
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Critical - Observed interior of microwave soiled. top
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15-31-1
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Observed nonfood-contact equipment in poor repair. two door rreach-in unit used as breading station. doors will not close. *Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below*
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream 82'F on counter Corrected On Site. fish 44'F, chicken 46'F in reach-in unit with broken doors-moved Repeat Violation.
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08A-24-1
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Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. multiple
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15-32-1
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Observed reach-in cooler gasket torn/in disrepair. on cookline
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. bottom of gator tail container touching fish (stacked uncovered)
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35B-04-1
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Critical - Outer openings of establishment cannot be properly sealed when not in operation. smoker room
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 118'F at buffet Repeat Violation.
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08A-21-1
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Critical - Self-service salad bar/buffet lacking adequate sneezeguards.
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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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30-02-1
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Critical - Vacuum breaker mising at hose bibb. needs to be after splitter at mop sink outside
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