| Violation
|
|
Observation
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|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine. **Warning**
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line **Warning**
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. reach in cooler with chicken wings, tomatoes in walk in cooler **Warning**
|
|
36-44-4
|
|
Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Main kitchen **Warning**
|
|
24-05-4
|
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets and bins on dish racks **Warning**
|
|
12B-12-4
|
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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. Servers station **Warning**
|
|
12B-07-4
|
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Cell phone next to hot holding station **Repeat Violation** **Warning**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Warning**
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. In dish room **Warning**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. Next to walk in cooler **Warning**
|
|
36-19-4
|
|
Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. Reach in cooler main kitchen **Warning**
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment. Under bread box **Warning**
|
|
21-10-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
|
|
12B-13-4
|
|
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler **Corrected On-Site** **Warning**
|
|
29-08-4
|
|
Basic - Plumbing system in disrepair. Under HWS at cooks line water leaks into bucket and then bucket emptied. **Warning**
|
|
14-33-4
|
|
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. Cooks line **Warning**
|
|
36-72-4
|
|
Basic - Walk-in cooler floor soiled. **Warning**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
|
|
02D-01-4
|
|
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
|
|
08B-02-4
|
|
High Priority - Displayed food not properly protected from contamination. Lemons at servers station **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
|
|
12A-28-4
|
|
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
|
|
09-01-4
|
|
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. Observed server prepping celery, cut lettuce, bread, with bare hands **Corrected On-Site** **Warning**
|
|
10-05-4
|
|
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut tomatoes 56°F, cut lettuce 52°F, cole slaw 51°F, shredded cheese 47°F, **Warning**
|
|
12A-09-4
|
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook double gloved. **Warning**
|
|
41-11-4
|
|
High Priority - Toxic substance/chemical stored by or with single-service items. Bleach **Warning**
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|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
|
11-03-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
|
|
53B-15-4
|
|
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
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|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. **Warning**
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of pooled water **Warning**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled. Blue spray bottle **Warning**
|
|
22-16-4
|
|
Basic - Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
|
