| Violation
|
|
Observation
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|
14-71-4
|
|
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler **Warning**
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13-03-4
|
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
|
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14-10-4
|
|
Basic - Equipment or utensils not designed or constructed in a durable manner. Three compartment sink leaking **Warning**
|
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable. **Warning**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **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. Beans **Corrected On-Site** **Warning**
|
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
|
|
35B-04-4
|
|
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in bottom of truck **Warning**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
|
|
42-01-4
|
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
|
|
12A-13-4
|
|
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator prepping pico with bare hands **Warning**
|
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27-12-4
|
|
High Priority - Establishment operating with no potable running water. **Warning**
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|
16-20-4
|
|
High Priority - Faucet at three-compartment sink does not reach all compartments. **Warning**
|
|
50-17-1
|
|
High Priority - Hotel and Restaurant license is expired. **Warning**
|
|
28-29-4
|
|
High Priority - Mobile food dispensing vehicle disposing of wastewater at an unapproved location. Draining waste water on ground using fixed PVC pipe **Warning**
|
|
22-55-4
|
|
High Priority - Pots or other cooking equipment not being sanitized. **Warning**
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|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
|
|
31A-03-4
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|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
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|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
|
|
27-09-4
|
|
Intermediate - No cold running water at three-compartment sink and Hws **Warning**
|
|
27-06-4
|
|
Intermediate - No hot running water at three-compartment sink. **Warning**
|
|
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. Beans, steak **Warning**
|
|
16-08-4
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Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Warning**
|
