| Violation
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|
Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher with debris and droppings. **Warning**
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36-36-4
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Basic - Ceiling tile missing. Over dishwasher at steam vent. **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-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Chipped lids and pan, COS manager removed chipped lids and pans **Corrected On-Site** **Repeat Violation** **Warning**
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|
36-22-4
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Basic - Floor area(s) covered with standing water. In dishwash area . **Repeat Violation** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. At three comp sink, knives stored between wall and sink. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under food slicer. **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 at main kitchen employee hand wash sink. **Repeat Violation** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
|
|
02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.bulk containers . **Repeat Violation** **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.cooked macaroni and cheese not cooled with in the proper time frames over night Mac and cheese reading 58° **Warning**
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01B-36-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Mac and cheese cooled over 24 not cooled with in the proper time frames. **Warning**
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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, outside dumpers area. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 2 semi dry in dishwash area. 20 semi dry in bar area. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changes gloves without hand washing . CAT, inspector went over with kitchen manager proper glove usage . **Corrective Action Taken** **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pan used for Mac and cheese too deep to,allow for proper cooling time frames to be met . **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pan too large and covered , Mac and cheese. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Reach in coolers on cooks line. **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. Pre made spinach and cheese dip not date marked in walk in cooler, as well as chopped lettuce. **Warning**
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