Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-36-4
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Basic - Ceiling tile missing. Office area **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad station
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Ladies restroom
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08B-31-4
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Basic - Food stored in undrained ice.fish Reachin cooler
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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14-42-4
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Basic - Hood filter not fitting tightlyfrom automatic fire suppression/exhaust system.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-08-4
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Basic - Ice scoop handle in contact with ice. Front bar area
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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25-32-4
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Basic - Reuse of single-service articles. Plastic containers
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Variety of foods
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08B-62-4
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Basic - Unprotected ice machine outside
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Spray hose at dishmachine area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Bar area
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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02C-03-4
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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. Milk walkin cooler and Reachin cooler at waitress station
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Waitress area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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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. Variety of foods in walkin cooler
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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