Violation
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Observation
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05-04-4
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Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In back, reading 59
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Kitchen areas
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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-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected on site- discarded **Corrected On-Site**
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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. Corrected on site- discarded **Corrected On-Site**
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36-11-4
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Basic - Floors not maintained smooth and durable.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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08B-12-4
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Basic - Food stored in holding unit not covered. Cooked plantains, par cooked potatoes
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08B-38-4
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Basic - Food stored on floor. Bulk oil, moved corrected on site- **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. To go containers corrected on site-, washed and tin foil put on shelf **Corrected On-Site**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Sugar, breadcrumbs corrected on site- removed
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go container corrected on site- inverted **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back of cook line
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Person in Charge put in cleaned to be cleaned **Corrective Action Taken**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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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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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. All food discarded is overnight
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Clorox and dish soap corrected on site- moved **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade. Corrective action taken- sent to wash **Corrective Action Taken**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
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31B-03-4
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Intermediate - No soap provided at handwash sink. Employee bathroom
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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.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Clorox
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