| Violation
|
|
Observation
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23-03-4
|
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Basic - Build-up of grease on nonfood-contact surface. Behind and under stove/cook top
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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35A-03-4
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Basic - Dead roaches on premises. Approximately 50 throughout kitchen **Repeat Violation**
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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. Rear door
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36-22-4
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Basic - Floor area(s) covered with standing water. Under cooktop
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Food debris through out kitchen
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. With water and debris build up
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
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08B-38-4
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Basic - Food stored on floor. Bulk oil
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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29-08-4
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Basic - Plumbing system in disrepair. 3 compartment sink leaking, pan used to catch water
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair.
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25-32-4
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Basic - Reuse of single-service articles. Plastic contIners
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-05-4
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Basic - Single-service articles improperly stored. Case of to go on floor **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Silverware at wait station, to go containers on shelf **Repeat Violation**
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42-03-4
|
|
Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket not emptied after use
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08B-14-4
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Basic - Stored food not covered in reach in freezer.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in cooler and cook area
|
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink
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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.
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03C-06-4
|
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High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart.
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41-07-4
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High Priority - Container of medicine improperly stored. Over prep table with to go containers
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
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|
35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One live wall near reach in freezer, one live behind refrigerator, 16 live on wall and floor behind reach in cooler and make station not in use, 1 live in side make station not in use,
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Gyro cone used yesterday, placed in cooler last night and on vertical broiler today
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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. 3 compartment sink
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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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14-77-5
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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. **Repeat Violation**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Dry meat
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