| Violation
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|
Observation
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23-24-4
|
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Basic - Buildup of food debris/soil residue on equipment door handles.
Hand was sink on cooks line.
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51-11-4
|
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Basic - Carbon dioxide/helium tanks not adequately secured. On server salad station
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Buckets. **Repeat Violation**
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36-37-4
|
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Older style acoustical tile **Repeat Violation**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee station outside kitchen door
|
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13-03-4
|
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Basic - Employee with no hair restraint while engaging in food preparation.
Line cooks
|
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36-22-4
|
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Basic - Floor area(s) covered with standing water. Throughout kitchen
|
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36-73-4
|
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Basic - Floor soiled/has accumulation of debris. Behind equipment and tables on cooks line. Lots of trash buildup
|
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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.
By Dish machine and above cooks line **Repeat Violation**
|
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Chicken in three compartment sink
Moved **Corrected On-Site**
|
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36-02-5
|
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Kitchen
|
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14-17-4
|
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-26-4
|
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Basic - Wall soiled with accumulated black debris under hand sink on cooks line
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Dish
Educated employee **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.
Coleslaw sitting on server station 60° moved to cooler.
Sour cream on melted ice sitting on counter 58° moved to cooler
Butter sitting on counter 85° moved to ice.
Two door refrigerator on cooks line- oysters 49°, fish, 49°, conch 49° grouper 49°
One door refrigerator- chicken 47°, Deli meat 47° in door of refrigerator. Moved to inside of cooler where everything is 41°.
**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.
Chicken 88° cooked this morning. Moved to cooler
Cooked potatoes 78° moved to cooler
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22-05-4
|
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Intermediate - Cutting board(s) stained/soiled. Several cutting boards are stained and soiled with heavy coverage black marks. **Repeat Violation**
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22-22-4
|
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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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.
Bucket. Back hand sink and strainer on cooks line 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.
Cooks line salad cooler
|
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Sink in front of cooks line
Next to dish machine, behind bar
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Next to dish machine
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottles at hostess station
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