Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
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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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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Green at waitress station
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Reachin/walkin cooler
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.all persons preparing food in the kitchen
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer reachin coolerhas accumulation of dust or debris.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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36-17-4
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Basic - Floor tiles missing. **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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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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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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36-62-4
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Basic - Light not functioning. By walkin cooler
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38-01-4
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Basic - Light shield damaged/in disrepair.walkin cooler and freezer **Corrected On-Site**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation**
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10-15-4
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Basic - Pizza peel stored on top of soiled oven between uses.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cookline
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar area
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Near mop sink
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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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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. **Repeat Violation**
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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. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep areas
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink kitchen
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Items in reachin waitress cooler moved to the walkin cooler till cold cut leafy greens 54° dropped to 42° **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cookline
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Bar area
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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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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Green
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. By side door spoon in sinkand bar area bucket
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Takes too long at kitchen hand wash sinks
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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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. Bar area
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.operator Hung sign at hostess station **Corrected On-Site**
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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. Walkin cooler variety of items eggplant, pasta, soupCorrected On-Site** **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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22-18-4
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Intermediate - Soil residue in food storage containers.
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46-01-4
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Marked exit/path to marked exit blocked. Tables in hallFor reporting purposes only.
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