| Violation
|
|
Observation
|
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32-21-4
|
|
Basic - Bathroom door not self-closing.
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|
23-25-4
|
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Basic - Build-up of grease/dust/debris on hood filters.
|
|
14-09-4
|
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Basic - Cutting board has cut marks and is no longer cleanable.
|
|
08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Container of sugar
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22-19-4
|
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Basic - Interior of microwave soiled with encrusted food debris.
|
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22-08-4
|
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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38-07-4
|
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front area
|
|
31B-04-4
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|
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter **Repeat Violation**
|
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14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Thank you bags
|
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33-16-4
|
|
Basic - Open dumpster lid.
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
|
|
14-67-4
|
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Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
|
|
14-33-4
|
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
|
|
25-06-4
|
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Basic - Single-service articles not stored inverted or protected from contamination.
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment
|
|
42-01-4
|
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Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
02D-01-5
|
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Basic - Working containers of food removed from original container not identified by common name. Sugar
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ham (77°F - Cold Holding); eggs (78°F - Cold Holding) less than 2 hrs per operator
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. rice (127°F - Hot Holding); Beef (128°F - Hot Holding) less than 3hrs per operator.
|
|
08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw chicken / cooked chicken
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by approximately 50-100 dry and 3-4 moist rodent droppings found throughout the kitchen area.
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31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by container of sugar **Corrected On-Site**
|
|
31A-03-4
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|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. A bag of items stored
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink.
|
|
27-18-4
|
|
Intermediate - Hot water supply not maintained during peak periods. No hot water in the establishment
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|
|
27-11-4
|
|
Intermediate - No running water at mop sink.
|
|
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. Chicken/ beef
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. With sugar
|
