| Violation
|
|
Observation
|
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage room.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
|
|
36-12-4
|
|
Basic - Floors not constructed to be easily cleanable.
|
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable.
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. Lexon containers
|
|
14-43-4
|
|
Basic - Gaskets/seals on holding unit in poor repair. Under grill drawer cooler.
|
|
36-24-4
|
|
Basic - Hole in wall.
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 85°
|
|
29-11-4
|
|
Basic - Leaking pipe at plumbing fixture. Under bar 3CS
|
|
35B-05-4
|
|
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
|
|
14-33-4
|
|
Basic - Reach-in cooler shelves with rust that has pitted the surface.
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
|
|
14-41-4
|
|
Basic - Walk-in cooler gasket torn/in disrepair.
|
|
14-17-4
|
|
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
|
|
29-23-4
|
|
Basic - Water leaking from faucet/faucet handle.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
|
02D-01-4
|
|
Basic - Working containers of food removed from original container not identified by common name.
|
|
35A-03-4
|
|
Basic - High Priority - Dead roaches on premises. Observed 1 dead roach in dry storage. **Corrected On-Site**
|
|
12A-10-4
|
|
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Placing fries on plate bare handed.
|
|
35A-08-4
|
|
High Priority - Live flies in kitchen.
|
|
35A-02-4
|
|
High Priority - Live, small flying insects in food preparation area.
|
|
03A-06-4
|
|
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Part cooked ribs 52°
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach under dish machine. **Corrected On-Site**
|
|
35A-07-4
|
|
High Priority - Small flying insects in bar area.
|
|
01C-05-4
|
|
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
|
|
01C-03-4
|
|
Intermediate - Clam/mussel/oyster tags not marked with last date served.
|
|
45-02-4
|
|
Portable fire extinguisher gauge in red zone. For reporting purposes only.
|
|
45-05-4
|
|
Portable fire extinguisher missing from its designated location. For reporting purposes only.
|
Log On
