Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Sliding glass doors on freezer
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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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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12B-04-4
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Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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08B-38-4
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Basic - Food stored on floor. Oil on cooks line, jars and cans of food in dry storage, soda in hallway
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon in home fries
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils
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29-11-4
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Basic - Leaking pipe at plumbing fixture. 3 compartment sink
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. 2 door
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Catering lids
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Meat loaf ( unwashed produce stored above)
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils
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36-72-4
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Basic - Walk-in cooler floor soiled.
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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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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Water, oil bottles
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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 made yesterday at 48°
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Meatloaf made yesterday at 48°
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12A-19-4
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High Priority - Employee washed hands with cold water.
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08A-06-4
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High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs next to cooked potatoes and cooked meat loaf
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29-35-4
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High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Covered home fries under heat la,p at 128°
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over pork in 2 door reach in cooler
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Caulk gun and tire shine next to clean utensils
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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. Ham, turkey,desserts
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
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31A-11-4
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Intermediate - Handwash sink used for purposes other than hand washing rinse pitcher
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27-18-4
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Intermediate - Hot water supply not maintained during peak periods. Water heater broken
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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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45-06-4
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Portable fire extinguisher is inaccessible. For reporting purposes only. K class blocked by shelf
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