Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Chimichurri **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior flour container, dry storage shelving, walk in cooler shelving **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, vent by chest freezer **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
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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. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. pans, cups **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, Reach in cooler shelving with rust that has pitted the surface 2 door glass cooler, mop sink tiles in disrepair **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards, under cook line **Repeat Violation** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops 78°f **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Wait station **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryers, prime rib area, cook line **Repeat Violation** **Warning**
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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. Squeeze bottles **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Ice at bar, drink pitchers at server station **Repeat Violation** **Admin Complaint**
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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. **Admin Complaint**
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale. Drink mixes in bar **Admin Complaint**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning**
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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. raw fish 59°f, Cooked potatoes 58°f, spinach 54°f, brown butter 74°f, chicken stock 78°f, buttermilk 45°f, buttermilk 46°f, put on ice bath, premade Cuban sandwich 43-44°f put into freezer, shredded cheese 59°f, homemade ranch 59°f, Asian slaw 61°f, spinach 57-58°f, peeled boiled egg 64°f, goat cheese 60°f, cut tomatoes 62°f, raw fish 61°f, blue cheese dressing 61°f, blue cheese 63°f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw pork over roast beef in cold hold drawers, raw shell eggs over dressings in walk in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw pork **Corrected On-Site** **Admin Complaint**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 8 **Admin Complaint**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Drink ice **Admin Complaint**
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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. shredded cheese 59°f, homemade ranch 59°f, Asian slaw 61°f, spinach 57-58°f, peeled boiled egg 64°f, goat cheese 60°f, cut tomatoes 62°f, raw fish 61°f, blue cheese dressing 61°f, blue cheese 63°f, cooked potatoes 58°f **Admin Complaint**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Sterno by sauces **Corrected On-Site** **Admin Complaint**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Can opener blade- put into dish room, reach in cooler shelving **Corrective Action Taken** **Admin Complaint**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Dish rack in server station by bar, items in sink upstairs wait station and prep area **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. And quaternary ammonia **Admin Complaint**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep line, handwash sign salad station and wait station **Admin Complaint**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Salad line cooler iced over **Admin Complaint**
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