Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Front bar reachin cooler
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish room
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. White chest type Reachin freezer dish room
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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08B-12-4
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Basic - Food stored in holding unit not covered. Spices at Cookline
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-31-4
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Basic - Hole in ceiling. In dish room
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14-69-4
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Basic - Ice buildup in reach-in freezer. Dish area
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. Drying rack in dish room area
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. In gas broiler
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Gas broiler at Cookline
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Butter blend
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dish room and bar area
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Entrance
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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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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Walkin cooler eggs over onions
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. By slicer
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Back and front hand wash sinks
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reachin cooler in front bar area
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reachin cooler bar area
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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. Pumpkin beef soup walkin cooler
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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