Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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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. Multiple items in walk-in freezer.
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dish washing area.
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36-15-4
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Basic - Food debris accumulated on kitchen floor. Under and around cooking equipment.
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36-14-4
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Basic - Grease accumulated on kitchen floor. Under and around cooking equipment.
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36-24-4
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Basic - Hole in wall. By slicer.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Outside in back of establishment.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Window over 3 comp sink.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Deli-style reach-in cooler.
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25-04-4
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Basic - Single-service items stored on floor. Napkins. **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Stove top shows excessive grease deposits.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler, walk-in freezer and reach-in cooler. Multiple food items.
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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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21-11-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Was using only soap. **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Dry storage shelving.
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50-12-4
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High Priority - License is expired and is more than 60 after expiration date.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Spaghetti sauce.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. **Corrected On-Site**
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cornmeal and flour.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 75°, meatballs 109°. Re cooked to 179° **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Fish and beef over produce.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Old, dry. 50 . Dry storage.
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11-07-4
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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.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and dish washing area.
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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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