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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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.onions, oil, **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Ladies room and employee bathroom
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Repeat Violation**
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site** **Repeat Violation**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Repeat Violation**
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25-52-4
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Basic - Reuse of single-use number 10 cans.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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29-20-4
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Basic - Standing water in handwash sink/ handwash sink draining very slowly. Ladies room
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08B-13-4
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Basic - Stored food not covered in walk-in cooler and freezer
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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23-11-4
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Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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29-46-4
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High Priority - Hose attached to dipperwell faucet eliminating required air gap. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy **Repeat Violation**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork
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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.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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. Scrubbies
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Employee 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.
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