| Violation
|
|
Observation
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23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
|
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14-09-4
|
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
|
|
35A-03-4
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|
Basic - Dead roaches on premises. 1 dead under wooden shelf on wall, approximately 10 plus dead under wooden pallet in kitchen, 1 dead on seasoning, 9 dead on single service storage bin in front service area, approximately 4 dead under microwave, 2 dead on floor at front service area **Warning**
|
|
12B-07-4
|
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above microwave **Corrected On-Site** **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
|
|
08B-42-4
|
|
Basic - Food stored outside. Reach in cooler stored outside **Warning**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
|
|
14-36-5
|
|
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer **Warning**
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Reach in freezer **Repeat Violation** **Warning**
|
|
36-70-4
|
|
Basic - Objectionable odor in establishment. **Warning**
|
|
25-17-4
|
|
Basic - Single-service articles stored on a soiled surface. Gloves left on three compartment sink **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen **Warning**
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Hot water pipe **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese 65°F, stew 66°F, pasta 61°F,oxtail 63°F, **Warning**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor in kitchen table, 1 live on ceiling above prep table, 5 live on wall under prep table, 2 live on leg of prep table, 1 on floor under prep table, 1 live on wall under hws **Warning**
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cheese 65°F, stew 66°F, pasta 61°F, oxtail 63°F, **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
|
|
22-30-4
|
|
Intermediate - Interior of refrigerator soiled with accumulation of food residue. Reach in cooler and reach in freezer **Warning**
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
|
|
02C-04-4
|
|
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Liver **Warning**
|
|
14-77-5
|
|
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Warning**
|
|
02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stew, pasta, various **Warning**
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|
53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Safestaff books provided but cards incomplete **Warning**
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|
41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid under hws **Corrected On-Site** **Warning**
|
