| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense foods sing styrofoam cups for dispensers in the sugar barrel and cups used as an ice scoop at the back coffee station.
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rake out containers not inverted at the waitress station.
|
|
14-33-4
|
|
Basic - Cook-line Reach-in cooler shelves with rust that has pitted the surface.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards on the cookline.
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
|
|
23-20-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of oven.
|
|
08B-27-4
|
|
High Priority - Basic - Food placed in soiled container/equipment. Cheese slices on top of the top loading cooler . Outside of the cooler.
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor.
|
|
36-13-4
|
|
Basic - Grease accumulated under cooking equipment.
|
|
10-12-4
|
|
Basic - In-use ice scoop stored on soiled surface between uses.
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris right above the hot holding units of rice and gravies.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees by the waitress station by the ice machine and no hand wash sign by the back waitress/ coffee station.
|
|
36-70-4
|
|
Basic - Objectionable odor in establishment, by the to large flip top freezers.
|
|
29-22-4
|
|
Basic - Standing water in mop sink/mop sink draining very slowly.
|
|
23-12-4
|
|
Basic - Walk-in freezer shelves soiled with encrusted food debris.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
|
03A-07-4
|
|
High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.cheese 88° on top of the top loading cooler .
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained by the hot holding trays of rice and gravies .
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink by the 3 compartment sink.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front waitress station by the ice machine and in the men's restroom.
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.at the cookline.
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
|
