| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean. Floor and walls.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Near back room. **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Under front prep table on cooks line. **Repeat Violation**
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24-02-4
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Basic - Clean cups/glasses not properly air dried - wet nesting. Above 3 compartment sink. **Repeat Violation**
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knife on window sill behind hand wash sink on cooks line.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Servers station. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area. **Repeat Violation**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone and cigarette packs on dry stock shelf.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler in back dry stock area.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of stove. Stove top soiled, dust build up on heat knobs.
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08B-38-4
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Basic - Food stored on floor. 3 cases of eggs on dry stock floor.
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36-13-4
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Basic - Grease accumulated under cooking equipment. **Repeat Violation**
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14-68-4
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Basic - Ice buildup in chest freezer. In back prep area.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Through out kitchen and prep area. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line, in bathroom. **Repeat Violation**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower prep table shelf in prep area rusted.
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair. Chest freezer.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes above cooks line. **Repeat Violation**
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25-33-4
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Basic - Single-use containers (boxes and/or cans/ egg crates) reused for the storage of food. Draining cooked bacon on old egg crates. **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Mop sink behind restaurant very soiled.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cooks line. **Repeat Violation**
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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. Mop sink is behind restaurant.
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22-39-4
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High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 150 ppm
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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. **Repeat Violation**
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09-01-4
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|
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. **Repeat Violation**
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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. Front reach in cooler: sauce 46 degrees farenheit, ham 45 degrees farenheit, feta 45 degrees farenheit, sliced turkey 46 degrees farenheit, potato salad 49 degrees farenheit, raw chicken 47 degrees farenheit, comminuted beef 46 degrees farenheit, pork 50 degrees farenheit.
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. corrective action, put eggs back into cooler.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bleach stored under table on shelf with sugar and oil. Shortening next to greased lightning, cooks line on shelf under neath.
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22-20-4
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Intermediate - Accumulation of rust stain. **Repeat Violation**
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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. **Repeat Violation**
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22-23-4
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Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Butter chips. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink, bathroom. **Repeat Violation**
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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. Cooked potatoes in reach in cooler in dry stock area.
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