Violation
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Observation
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05-19-4
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Basic - Ambient thermometer not conspicuously located in cold holding unit. Rear reach in cooler
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of cook line equipment( reach in, heat lamp area)
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Cook line.
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station - drive thru.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tile stored above three compartment sink. **Repeat Violation**
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36-32-4
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Basic - Ceiling soiled with mold like substance.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse in middle prep
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in back storage area.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
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08B-38-4
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Basic - Food stored on floor. Jug of oil on cook line floor.
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29-11-4
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Basic - Leaking pipe at plumbing fixture. Mop sink.
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22-04-4
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Basic - Lime scale build-up inside ice machine. Drive thru.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair. On cook line.
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33-31-4
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Basic - Unnecessary items on the premise. Bike in dry storage.
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14-12-4
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Basic - Utensils in poor condition. Plastic containers cracked/chipped.
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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. **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Drive thru and cook line.
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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.
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29-35-4
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High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 108.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Degreaser hung on sink.
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer. Lettuce slicer and lettuce storage container
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Middle kitchen.
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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. Towel stored in hand wash sink. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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29-29-4
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Intermediate - Water filter not changed according to manufacturer's instructions.
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