Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on wires. Pipes, heat lamps over expo station. Under entire make line. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Several in kitchen. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cook line. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Heavy. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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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. In little stock room, kitchen near 2 door glass cooler. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade in server station cooler with milk and half n half. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen and glass mug cooler, mug rims touching metal. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee took drink the proceeded to put on gloves. Reeducated **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Cheddar in make line cooler. **Warning**
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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. Cooked shrimp in bar cooler 49° **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Shrimp sauce 162°, reheated to 188° **Corrected On-Site** **Warning**
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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.raw chicken over raw clams **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 in old oven used for bread storage.
Observed 3 on floor under make line.
Observed at least 50 on underside of make line coolers. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Raw bar area. **Warning**
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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. 2 inside machines. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Raw bar. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Raw bar **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No oyster advisory posted. **Warning**
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