Violation
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Observation
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen
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36-15-4
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Basic - Food debris accumulated on kitchen floor. Under equipment
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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08B-38-4
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Basic - Food stored on floor. Five gallon bucket of pickles in walk in.
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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10-24-4
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Basic - In-use knife/knives stored in crack between equipment and wall.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwaves soiled with encrusted food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerators
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
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33-16-4
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Basic - Open dumpster lids.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Kitchen
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Refrigerator/freezers.
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36-60-4
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Basic - Screen in door torn/in poor repair. Bakery
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Around edges of large square cutting board on table made to hold it.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Refrigerator/freezers
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-27-4
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Basic - Wall soiled with accumulated food debris. Cook line
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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.
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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. Containers of sugar
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Front line
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27-04-4
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Intermediate - Cold water not provided/shut off at employee handwash sink. Dish room
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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. Gallon milk
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Dish room
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22-30-4
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Intermediate - Interior of refrigerators/freezers soiled with accumulation of food residue.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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