Violation
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Observation
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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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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trash and debris behind the reach in cooler located at the AC ROOM.
Observed trash and debris under the shelves by walk in cooler.
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed cups stored on the floor in bar area,
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Observed bag of onions and rice on the floor by the wic.
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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. Observed food stored on the floor in wic.
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed air vent in food prep area dust.
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14-11-4
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Basic - Equipment in poor repair. Observed ice machine and ric at the line in disrepair and not functioning.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair.
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36-24-4
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Basic - Hole in wall. Observed a big whole in the wall in front of ric located at AC room.
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses.
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10-24-4
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Basic - In-use knife/knives stored in crack between equipment and wall.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Observed microwave in food prep area soiled.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in food prep area.
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in bar area.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket in ll ric at the line in disrepair.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside wic.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed soiled residue at the door of ric in food prep area.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name.
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked poultry in wic above 41 degrees.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Poultry cooked this morning at 51 degrees.
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03A-10-4
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High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice in wic above 41 degrees.
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35A-03-4
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Basic - High Priority - Dead roaches on premises. Dead roach inside ric.
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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. Observed employees failed to wash their hands after touching raw meats.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees touching rte food to served customer.
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12A-20-4
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High Priority - Employee washed hands with no soap.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed about 20 plus roaches behind the reach in cooler located at the AC room.
Observed about 5 live roaches among food condiments by walk in cooler
Observed about 10 plus live roaches inside light box on top of rack of walk in cooler.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 30 plus dried rodent droppings inside cabinet located at ice cream bar area,
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler at bar area. Coolers at the line is dirty.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at and wash sink in bar area.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Observed cooling compartment dusty inside ric at cook line.
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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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