| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave **Corrected On-Site**
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
|
|
12B-12-4
|
|
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. **Corrected On-Site**
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. **Corrected On-Site** **Repeat Violation**
|
|
33-23-4
|
|
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
|
|
22-08-4
|
|
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Hot holding box
|
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area **Repeat Violation**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Pull out drawer
|
|
24-18-4
|
|
Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Roast, Marius items **Corrected On-Site** **Repeat Violation**
|
|
23-12-4
|
|
Basic - Walk-in cooler shelves soiled with encrusted food debris.
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Hws on cooks line **Repeat Violation**
|
|
36-72-4
|
|
Basic - walk-in freezer floor soiled.
|
|
03D-02-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Roast 46°F,
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site**
|
|
41-05-4
|
|
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid at bar
|
|
41-01-4
|
|
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site** **Repeat Violation**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Roast 46°F,
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeded 200ppm **Corrected On-Site**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tomatoes **Corrected On-Site** **Repeat Violation**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing Sani bucket **Corrected On-Site**
|
|
03D-25-4
|
|
Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.Roast 46°F,
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site** **Repeat Violation**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid **Corrected On-Site**
|
