Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen by three compartment sink.
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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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Bag in box fruit drink.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. **Corrected On-Site**
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butts in mop sink.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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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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22-13-4
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Basic - Iced tea dispenser not cleaned at least once every 24 hours.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar container. **Repeat Violation**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Reach in cooler outside back kitchen door.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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33-16-4
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Basic - Open dumpster lid.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Side of flat top grill.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area
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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. **Repeat Violation**
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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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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Roast beef, turkey, ham, tuna. Moved to reach in cooler **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Could not identify the food. Was molded and broken down to a soupy mix. Operator also could not identify.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
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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. Sliced cheese. Placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw pork over cooked beef.
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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. Outside back kitchen door
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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. Sour kraut in walk in cooler.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Front counter.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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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. Roast beef in walk in cooler.
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