Violation
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Observation
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16-07-4
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Basic - Accumulation of debris in three-compartment sink. Bar
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sinks,kitchen **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container,on cook line **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. 8 small ones on floor by sink. In bar.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On cook line
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08B-36-4
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Basic - Food stored in a location that is exposed ,paperwork and storage boxes stored over food in food prep area,kitchen
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08B-38-4
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Basic - Food stored on floor. Store room ,and walk in cooler pancake mix, hash browns, pasta, cod Corrected On-Site** **Corrected On-Site** **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. and exterior. **Repeat Violation**
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14-41-4
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Basic - Reach-in cooler gasket torn/in disrepair. Multiple reach ins On cook line **Repeat Violation**
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16-23-4
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Basic - Soil inside of the dishmachine.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppmcl2 ,corrected to 100. **Corrected On-Site**
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22-41-4
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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. 0 ppm cl2
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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. Server preparing bread
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.ice cream scoops.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 7 small flies in bar area.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
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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.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Butter 114°
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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 and eggs over beef, walk in cooler **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.One live roach ran out of book- manual ,kitchen
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.12 lemons rotten. **Corrected On-Site**
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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.cold foods see stop sale.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around beverage mixer and floor mixer.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk food containers.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Char broiler on cook line
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cook washed plate in sink.
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27-16-4
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Intermediate - Hot water not provided at any employee handwash sinks throughout establishment
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22-62-4
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Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation**
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22-30-4
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Intermediate - Interior of freezer soiled with accumulation of food residue.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cook line
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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27-06-4
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Intermediate - No hot running water at three-compartment sink. Behind bar
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31B-03-4
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Intermediate - No soap provided at handwash sink. Two sinks ,kitchen
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Can opener rusty
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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.Spinach pie,pasta,&rice.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers. **Repeat Violation**
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.household fly spray
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