Violation
|
|
Observation
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine.
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
16-23-4
|
|
Basic - Accumulation of lime scale on the inside of the dishmachine.
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On prep tables by shake station around hot hold station on shake mixer milk dispenser
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination. By wait station
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. Water leaking from Ac unit by hws
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
|
14-11-4
|
|
Basic - Equipment in poor repair. Reach In Cooler on cooksline not holding proper temps discontinue use
|
36-01-4
|
|
Basic - Floor not cleaned when the least amount of food is exposed. All around kitchen
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable. Worn grout around kitchen
|
08B-12-4
|
|
Basic - Food stored in holding unit not covered. Ice cream by shake station
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up. All around kitchen
|
33-10-4
|
|
Basic - Inside/outside of dumpster not clean.
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All around kitchen
|
33-13-4
|
|
Basic - Nonbagged garbage in dumpster.
|
29-08-4
|
|
Basic - Plumbing system in disrepair. HWS in front area does not work operator states it is leaking and backing up
|
23-10-4
|
|
Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All around kitchen
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. By shake station dipperwell
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
22-41-4
|
|
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm retested to 50ppm
|
12A-17-4
|
|
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
|
12A-12-4
|
|
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw shell eggs to burger bread
|
12A-19-4
|
|
High Priority - Employee washed hands with cold water. Employees used hand sink which has no hot water
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 13 flies around food prep area **Repeat Violation** **Admin Complaint**
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef patties 48° diced tomatoes (53°F - Cold Holding); sliced tomatoes (51°F - Cold Holding); cheese (48°F - Cold Holding); spaghetti (58°F - Cold Holding); chopped lettuce (71°F - Cold Holding);turkey (57°F - Cold Holding)moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 122°
|
22-24-4
|
|
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. By drive thru
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scotch brute and spoon in hand wash sink in front area **Corrected On-Site**
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. By dish area **Corrected On-Site**
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers around
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front cash area
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|