Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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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.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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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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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface, reach in freezer
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12B-12-4
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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.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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14-43-4
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Basic - Gaskets/seals on holding unit in poor repair.
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10-19-4
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Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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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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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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef and pork **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling carts
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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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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