Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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02D-10-4
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Basic - Bag/container of unrecognizable prepared food not identified by common name.
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32-07-4
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Basic - Bathroom facility not clean.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
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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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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Side of chest freezer
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer, on racks
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29-23-4
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Basic - Water leaking from faucet/faucet handle. By cook's line
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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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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
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29-33-4
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High Priority - Duct tape used to repair plumbing.
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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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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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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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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by rack on wheels with rice cooker on it
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing, washing can opener
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Spilled sauces
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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. Employee bathroom
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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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