| Violation
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|
Observation
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36-36-4
|
|
Basic - Ceiling tile missing.by dishwashing area- **Warning**
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21-32-4
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Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. **Warning**
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36-24-4
|
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Basic - Hole in wall. On wall by the back door. **Warning**
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|
10-08-4
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
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|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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|
31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By server line **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair.reach in freezer lid **Warning**
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|
02D-05-4
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Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.unknown can - no label - see stop sale **Warning**
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|
25-22-4
|
|
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Warning**
|
|
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. Meat loaf cooling since the 27 of July at 51° f- stop sale **Warning**
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|
12A-04-4
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High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
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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. **Corrected On-Site** **Warning**
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12A-19-4
|
|
High Priority - Employee washed hands with cold water. **Warning**
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|
35A-08-4
|
|
High Priority - Live flies in kitchen. **Warning**
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|
01D-03-4
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High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Dawnson bay co **Warning**
|
|
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. Batter in kitchen- corrective action back in reach in cooler and eggs-real butter-raw roast-milk at 45/47° f in walk in cooler - corrective action - in walk in cooler with ambient temperatureof 35/36° f **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.in reach in cooler **Corrected On-Site** **Warning**
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|
35A-04-4
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|
High Priority - Rodent activity present as evidenced by rodent droppings found.Thirdy fresh rodent droppings on shelve by dishwasher area- twenty fresh rodent droppings on dish rack by dishwasher-Eighteen fresh rodent droppings on dishwasher-
Fifty fresh rodent droppings on floor by food rack in dishwashing area
Dishwashing area is next to food preparation area
**Warning**
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|
12A-02-4
|
|
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
|
|
12A-09-4
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|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
|
|
01B-02-4
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|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Four large meat loaf- see stop sale **Warning**
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food. **Warning**
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|
11-03-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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|
11-07-4
|
|
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. **Warning**
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|
04-01-4
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Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler all food at 45/48 ° f **Warning**
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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. In chest freezer **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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|
53B-16-4
|
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
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22-22-4
|
|
Intermediate - Encrusted material on can opener blade. **Warning**
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|
22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.oven **Warning**
|
|
31A-07-4
|
|
Intermediate - Handwash sink missing in warewashing area. **Warning**
|
|
31B-02-4
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|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
|
|
03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.roast beef and potatoes **Corrected On-Site** **Warning**
|
