| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On cook line equipment. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-41-4
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Basic - Chest freezer gasket in disrepair.
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35A-03-4
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Basic - Dead roaches on premises. Two dead roaches near upright reach in freezer/ fryers on cook line. One dead roach in container of Saran Wrap.
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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.
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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. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under kitchen equipment/ tables. Floor soiled with food debris in dry storage room.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair in kitchen.
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08B-12-4
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Basic - Food stored in holding unit not covered. Shredded cabbage and cooked chicken in the walk in cooler. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Container of cooking oil on floor of cook line. **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Reach in prep cooler on cook line.
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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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36-24-5
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Basic - Hole in or other damage to wall. In kitchen.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Between hot table and prep cooler on cook line.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. To go/ thank you bag used to hold dumplings in freezer section of refrigerator. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. On crash cart cook line.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On shelf under steam table on cookline.
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36-72-4
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Basic - Walk-in cooler floor soiled.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dish ware without use of sanitizer bay. I had the employee set up the sanitizer, chlorine 50 ppm. **Corrected On-Site**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. Insect larvae found in grease drip tray inside smoker in kitchen. The operator discarded the tray and grease.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw fish stored over cooked dumplings in the walk in cooler.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw meats stored over ready to eat sauces in the walk in cooler.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches found near refrigerator on end of cook line. 1 live roach on floor of cookline. 4 live roaches in box of ziplock bags on top of refrigerator at end of cook line. 5 live roaches found near hot water heater in dry storage room. 6 live roaches under triple sink. 1 live roach in caster to rolling cart near smoker next to triple sink. 1 live roach under bags of rice and flour in dry storage room.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleanser on shelf with sauces on cookline.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Non food grade brush in sauce container in refrigerator end of cook line.
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02C-04-4
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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. Cooked chicken in chest freezer.
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn starch and water 80°F on cook line, the operator moved to refrigeration.
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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. Cooked chicken and dumplings in the walk in cooler. **Repeat Violation**
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