Violation
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Observation
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Storage area
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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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. **Corrected On-Site** **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation. Dish washer
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14-11-4
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Basic - Equipment in poor repair.ice machine lid
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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.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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36-17-4
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Basic - Floor tiles missing.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Corrected On-Site** **Repeat Violation**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Repeat Violation**
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36-02-4
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Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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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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21-14-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
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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 105°,121°,120°,108°119°,98°, beef 128°,124°, pork 130°,131°,118° all items were improperly reheated and sent back to kitchen to reheat **Corrected On-Site**
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12A-06-4
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High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Chicken 105°,121°,120°,108°119°,98°, beef 128°,124°, pork 130°,131°,118° all items were improperly reheated and sent back to kitchen to reheat food had only been on buffet for 15 minutes when temps were taken **Corrected On-Site**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in freezer ,reach-in cooler **Repeat Violation**
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05-10-4
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Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
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05-08-4
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Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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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** **Repeat Violation**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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