Violation
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Observation
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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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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
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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. **Repeat Violation**
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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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14-38-4
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Basic - Food storage container/container lid cracked or broken. Lids by dish machine
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10-08-4
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Basic - Ice scoop handle in contact with ice. Server station
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Salad prep
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Dry storage shelf off of cook line
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed concrete by reached in cooler by gyros
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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29-23-4
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Basic - Water leaking from faucet/faucet handle. Hand wash sink by dish machine
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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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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
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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. **Corrected On-Site**
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12A-19-4
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High Priority - Employee washed hands with cold water.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk food
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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. goat cheese reached 40°f, potato salad reached 43°f, stuffed grape leaves reached 43°f, chicken reached 40°f, diced tomatoes 42°f, cheese 43°f, cooked sausage reached 43°f, pasta reached 43°f **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Server area
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink. Bar
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14-77-4
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Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. On spreadsheet
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reached 104°f
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