Violation
|
|
Observation
|
09-10-4
|
|
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Dated 10/12
|
05-11-4
|
|
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Expo line
|
32-04-4
|
|
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.employee restroom
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Trays of cooked sweet potatoes **Corrected On-Site**
|
36-36-4
|
|
Basic - Ceiling tile missing. Cookline and dish washing areas **Repeat Violation**
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered at beverage station
|
32-12-4
|
|
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Repeat Violation**
|
14-71-4
|
|
Basic - Duct tape used to repair nonfood-contact surface. Shelf inside freezer at end of cookline
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage can next to restaurant food in reach in cooler at cookline **Corrected On-Site**
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Purse next to box of teabags and napkins in slide door storage cabinet near beverage station
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Cook
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at beverage station
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. Cookline
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Behind Bathroom door in women's restroom
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris. Cookline
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, cookline
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Quiche
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. Employee restroom **Corrected On-Site** **Repeat Violation**
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep table **Corrected On-Site** **Repeat Violation**
|
01B-37-4
|
|
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sweet potatoes overnight
|
14-15-4
|
|
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite plastic storage containers
|
03D-05-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Sweet potatoes in walk in cooler at 51° bottom pan, 48° top pan -discarded **Corrective Action Taken**
|
07-08-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter packets and creamers on tables- **Corrected On-Site**
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine cookline **Corrected On-Site**
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. Ice cubes inside front counter hand sink discussed with operator proper use of handsinks -for hand washing only **Corrective Action Taken** **Repeat Violation**
|
31A-10-4
|
|
Intermediate - Equipment drain line draining into handwash sink. Front counter
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Wrapped in foil and stacked sweet potatoes in walk in cooler -discussed with operator proper cooling and proper methods **Corrective Action Taken**
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom
|