Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Sugar, flour **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Tall 2 door reach in cooler **Warning**
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14-22-4
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Basic - Can opener blade not kept sharp - rusty **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing **Warning**
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24-03-4
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Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled bus tubs stored on and above clean silverware. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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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. **Warning**
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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. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. On slicer, backpack **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On 2 cooks **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Unwrapped meats and cheeses in reach in cooler in kitchen. **Warning**
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08B-38-4
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Basic - Food stored on floor. Bags of onions **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Warning**
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10-04-4
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Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice bucket on floor **Warning**
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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. **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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16-03-4
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Basic - Sprayer soiled. **Warning**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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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. **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Behind bar and in kitchen. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sink **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. rice (47°F - Cooling); rice (45°F - Cooling) cooked 4-5-15, temperature taken 4-6-15. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Twice **Corrected On-Site** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using garbage bag to store bread in a reach in cooler. **Warning**
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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 ham (47°F - Cold Holding); sliced turkey (47°F - Cold Holding) **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice. **Corrected On-Site** **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw steak over ravioli cheese mix. **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Shell eggs over shrimp and fish **Warning**
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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. Chicken next to beef **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken next to beef, beef over fish, raw meat and fish over cooked ready to eat product. **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ravioli cheese mix dated 1-17 **Warning**
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29-37-4
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High Priority - Spray hose at dish sink in bucket of water creating a cross connection. **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Ravioli cheese mix dated 1-17 **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. rice (47°F - Cooling); rice (45°F - Cooling) cooked 4-5-15, temperature taken 4-6-15. **Warning**
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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. Milk, whipped cream **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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52-07-4
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Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. White tuna advertised on menu and no proof of white tuna on invoices, serving escolar instead. **Repeat Violation** **Admin Complaint**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line **Warning**
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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** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Repeat Violation** **Warning**
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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. Tomato sauce, rice **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Names not written on certificates. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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