Violation
|
|
Observation
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Br. Sugar
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface. Kitchen
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured. Beverage station
|
25-13-4
|
|
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
|
08B-46-4
|
|
Basic - Case/container/bag of food stored on floor in dry storage area. Rice
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing.
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed.
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
|
36-43-4
|
|
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. Prep area
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster.
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor.
|
36-13-4
|
|
Basic - Grease accumulated under cooking equipment.
|
36-24-4
|
|
Basic - Hole in wall. Behind silver upright coolers
|
22-08-4
|
|
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Cookline
|
05-16-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
|
14-47-4
|
|
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves beverage area
|
14-52-4
|
|
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves beverage station
|
35B-04-4
|
|
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.kitchen all
|
33-31-4
|
|
Basic - Unnecessary items on the premise. Buckets and grocery cart
|
23-12-4
|
|
Basic - Walk-in cooler shelves soiled with encrusted food debris.
|
14-17-4
|
|
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
36-29-4
|
|
Basic - Wall soiled with accumulated dust.
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
14-15-4
|
|
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Beverage station
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Kitchen
|
22-26-4
|
|
Intermediate - Buildup of soiled material on racks in the reach-in cooler. Kitchen
|
11-07-4
|
|
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.
|
02C-03-4
|
|
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. Melons
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
|
22-23-4
|
|
Intermediate - Encrusted, soiled material on slicer. Back prep shelf
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Grill area
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll
|