Violation
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Observation
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In starch
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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36-32-4
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Basic - Ceiling in disrepair. Water damaged ceiling tiles
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36-36-4
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Basic - Ceiling tile missing.
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24-10-4
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Basic - Clean knives/utensils stored in crevices between equipment.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.kitchen
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Low grout through out kitchen
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36-11-4
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Basic - Floors not maintained smooth and durable. Walk- in cooler
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36-47-4
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Basic - Hood soiled with accumulated grease.
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10-08-4
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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36-62-4
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Basic - Light not functioning.storage
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.by bathrooms
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 124? reheated **Corrected On-Site**
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03B-05-4
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High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice 125?, pasta 98? both items reheated **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.eggrolls,chicken,pork
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29-29-4
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Intermediate - Water filter not changed according to manufacturerys instructions.
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