Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
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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.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Bar
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-4
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Basic - Equipment in poor repair.
Walk in cooler # 20 meat and 21 dairy. Internal temperature reached 50°F and 46°F
Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. observed the technicians arrived during inspection **Corrective Action Taken**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Produce cooler,beer cooler,dairy cooler and meat cooler
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08B-12-4
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Basic - Food stored in holding unit not covered. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Gard mager
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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.Beer room
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Beverage station **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Coffee station. **Repeat Violation**
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
operator removed all the food to another working equipment **Corrective Action Taken**
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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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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.
Mayo
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink.
From the soda hose
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site** **Repeat Violation**
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Repeat Violation**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink
Bar **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Coffee station **Corrected On-Site**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Ga **Corrected On-Site**
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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