Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
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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.
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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. Cookline
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Walkin cooler
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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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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Corrected On-Site**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. By prep table and flour bin
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Walkin cooler.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-24-5
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Basic - Hole in or other damage to wall.wall tile broken under prep table and flour bin
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10-14-4
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Basic - Ice bucket/shovel stored on floor between uses.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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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.
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33-11-4
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Basic - Missing drain plug at dumpster.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Cookline
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.cookline
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Prep table in 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 in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Bar and kitchen by stove
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers. Flou bin
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