| Violation
|
|
Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Containers stored by garbage can and old food falls in clean cans
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
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|
28-02-4
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|
Basic - Condensation or other drainage not disposed of according to law. Walk in leaking
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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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On shelf **Repeat Violation**
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|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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|
08B-38-4
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Basic - Food stored on floor.
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|
23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. **Repeat Violation**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
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|
21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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|
22-19-4
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|
Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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|
31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Bybar
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|
16-46-4
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Basic - Old labels stuck to food containers after cleaning.
|
|
25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
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|
36-27-5
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|
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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|
36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
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|
03D-02-4
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|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings cooked yesterday temped today at 62°
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm
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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.
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|
35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Multiple flies around kitchen
|
|
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. Macaroni cheese 72° lettuce 52° out of temp for more than 4 hours chicken 44° macaroni and cheese 48° cheese 52° **Repeat Violation**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes cut at 11am temped at 3:45 at 52° cut cabbage cut at 11 temped at 4 at 79° tomatoes cut at 11am temped at 3:45 at 52°
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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. Plaintains 123° oxtail 128° cabbage 108° cooked pepper sauce 100° chicken 127°
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Stew chicken in cooler with sticker showing 5-5-2017
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|
03G-11-4
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High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. **Corrected On-Site** **Repeat Violation**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Stew chicken in cooler more than 7 days
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings, cabbage, lettuce, tomatoes
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22-05-4
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|
Intermediate - Cutting board(s) stained/soiled.
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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