| 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.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Hood filters over cooks line.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in long reach in cooler under expo window. In feta and Parmesan
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored outside exposed to all environmental elements.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Board on long reach in cooler in expo,area.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler repaired with duct tape. Reach in under expo area. Also handle to reach in cooler by handsink on cooks line.
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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. Employee cup of coffee on cooks line above main assembly area.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In true reach in cooler by handsink on cooks line.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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08B-53-4
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Basic - Ice making machine located outside. Outside of back door. Not covered/protected from environmental exposure.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen open at time of inspection. Side window in dish area open to outside. No mesh screening or closure over window.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo station.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. On main cooks line
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Potato salad 48°, feta 51°, coleslaw 57°, sliced tomato 58°. Long reach-in Unit under expo area.
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09-01-4
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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. Expo employee touched lemon slices for plating.
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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. 3 live flies in dish and cooks line area.
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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.Shrimp 60°, shrimp 54°, squid 54°, clams 54°. Reach in cooler on cooks line in front of fryer.
Items moved to walk in cooler. **Corrective Action Taken**
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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 128°
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Steaks and hamburger over Cambro of vegetables in reach in cooler at end of cooks line.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 31 live roaches on cooks line. Behind steamer and slicer area.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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 in single door server cooler not date marked. **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling prep cart in fish prep area.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket and towels stored in hands sink in front server area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink on main cooks line.
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