| Violation
|
|
Observation
|
|
36-74-4
|
|
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
|
|
36-75-4
|
|
Basic - Build-up of soil/debris on the floor under shelving.
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. On glue trap. Approx. 7-8
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. Standing water behind hot holding box on cooks line.
|
|
36-19-4
|
|
Basic - Floor under dishmachine or three-compartment sink area soiled.
|
|
36-15-4
|
|
Basic - Food debris accumulated on kitchen floor.
|
|
23-21-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
|
|
23-19-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
|
|
08B-36-4
|
|
Basic - Food stored in a location that is exposed to splash/dust. Coffee on servers area
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris.
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer broken.
|
|
35B-04-4
|
|
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Emergency door had cracks in it.
|
|
24-11-4
|
|
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup cups
|
|
21-17-4
|
|
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
|
|
25-03-4
|
|
Basic - Single-use used gloves left on a shelf in dry storage.
|
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
|
21-11-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
|
12A-29-4
|
|
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
|
|
03E-03-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Mac / cheese at 74° Corrective action taken.
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live on glue trap behind table near drive-thur window.
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found. (dark, semi soft to very hard) .approx. 75-100 in dry storage room and (hard,dark)10 behind fire pit. (Hard,dark)7 on cutting board by can rack, (hard, dark) approx. 50 on tracks of can rack,(hard, dark) 20-25 behind bar area ,(dark hard)10-15 near washing machine, (dark, hard) 8 in employee bathroom, approx 50 (hard, dark)under 2 comp sink, (dark,semi-soft)20-30 dish room and (hard, dark)20-25 by back door. Rub marks on foam by employee bathroom sink.
|
|
01B-03-4
|
|
High Priority - Stop Sale issued due to adulteration of food product. Powder sugar with chew marks.
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
|
