| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled exterior of food containers in kitchen
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls in kitchen not inverted
|
|
16-55-4
|
|
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. 0 ppm Chlorine at Dish machine cycle.
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On kitchen maketable **Corrected On-Site**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen maketable
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee
|
|
29-09-4
|
|
Basic - Faucet/handle at plumbing fixture not adequately functioning: loose knob at hot water facet resulting in no hot water
|
|
10-12-4
|
|
Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled Ice Machine **Corrected On-Site**
|
|
16-04-4
|
|
Basic - Insufficient drainboards or equivalent provided for soiled items and/or air drying cleaned items. By Dish machine :
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
|
|
14-12-4
|
|
Basic - Utensils in poor condition. Cracked ice scoop container
|
|
03B-02-4
|
|
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage at 75°f in kitchen : reheated to 188°f **Repeat Violation**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm Chlorine at Dish machine :
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon in frontline cooler at 55°f ( Corrective Action : Voluntarily discarded ), butter at frontline at 75°f ( Corrective Action : Voluntarily discarded ). Slaw, chicken salad, tuna salad in maketable cooler at 48°f, Corrective Action : Voluntarily discarded ,
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at frontline no time marking **Corrected On-Site** **Repeat Violation**
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found. At least 3 semi soft behind cook line in kitchen bakery ,
At least 7 hard on can rack in bakery area, at least 16 semi soft on on floor under can rack in bakery area, at least 5 semi soft on bagel machine table in bakery area, at least 12 semi soft/dry in rear hand wash sink in bakery area, At least 10 semi soft on floor by drinks concentrate in bakery area, 1 dry dropping on oven in bakery area, at least 3 semi soft on prep table in bakery area, at least 30 semi soft on floor under prep table next to oven in bakery area, at least 1 semi soft on food container lid at frontline shelf, at least 4 semi soft behind frontline small cooler , at least 3 semi soft behind frontline chest freezer.
|
|
01B-14-4
|
|
High Priority - Shell eggs in use or stored with cracks or broken shells. Two cracked eggs with intact eggs in cook line maketable . **Repeat Violation**
|
|
01B-03-4
|
|
High Priority - Stop Sale issued due to adulteration of food product. Two bags of dry pasta with gnaw marks on packets . (Packets compromises ) on rack in bakery area. Corrective Action : Voluntarily discarded
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food. Windex next To sugar packets at wait station **Corrected On-Site**
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by equipment : rear hand wash sink in bakery area **Repeat Violation**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Employees rinsing utensils in frontline hand wash sink
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
|
14-80-4
|
|
Intermediate - Refrigerator 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. Cooler in kitchen bakery : foods at 48°f. Display cooler at frontline : foods at 55°f.
|
