Violation
|
|
Observation
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
|
23-16-4
|
|
Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cookline.
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout.
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen. Beef and chicken on floor.
|
36-33-4
|
|
Basic - Ceiling tile in disrepair. Water damaged.
|
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.
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Purse and cell phone stored with food.
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation.
|
36-08-4
|
|
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
|
14-38-4
|
|
Basic - Food storage containers/container lids cracked or broken.
|
08B-29-4
|
|
Basic - Food-contact surface not cleaned and sanitized between uses. Dead roach inside prep sink with thawing beef.
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster and back door area.
|
14-29-4
|
|
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
|
33-16-4
|
|
Basic - Open dumpster lid.
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at prep sink.
|
25-32-4
|
|
Basic - Reuse of single-service articles. Butter containers reused to store other foods, pasta, sauces.
|
14-07-4
|
|
Basic - Rubber/plastic/vinyl spatula cracked/chipped.
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted.
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Doors to restrooms soiled. Door to walkin cooler soiled. Top of water heater soiled. Fire extinguishers soiled.
|
14-55-4
|
|
Basic - Uncleanable knife block in use to store knives.
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
|
36-25-4
|
|
Basic - Wall in disrepair. By back door.
|
36-27-4
|
|
Basic - Wall soiled with accumulated food debris. By dishwashing area.
|
35A-03-4
|
|
Basic - High Priority - Dead roaches on premises. Observed 1 dead roach inside prep sink where beef was thawing.
|
12A-13-4
|
|
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
|
12A-19-4
|
|
High Priority - Employee washed hands with cold water.
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail at 60° F under no temperature control. Rice in walkin cooler at 49° F. Must discard within 4 hours from leaving temperature control.
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 127° F at cookline under no temperature control.
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauces at walkin cooler.
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. Observerved 23 live roaches in kitchen food preparation area.
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. At cookline.
|
27-23-4
|
|
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At HANDWASH sinks in dishwashing area, cookline and restrooms. Water at 83° F.
|
27-24-4
|
|
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. At 83° F.
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White cooler At cookline
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area , restroom and dishwashing area.
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. In dishwashing area.
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. Rice container.
|