Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Racks above the reach in cooler on line.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.Prep area table.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.Ice bin area front counter
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area.Coffee
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.Coffee station drains into bucket.
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35A-03-4
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Basic - Dead roaches on premises. Observed 2 dead roaches behind plexiglass on the wall in the prep kitchen next to the mop sink.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.Steam table, sandwich press stored under the hand wash sink in the kitchen.
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.Kitchen
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36-73-4
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Basic - Floor soiled/has accumulation of debris.Cookline area.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.All
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.Bootled drinks, boxed sodas
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33-17-4
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Basic - Garbage can soiled.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment And prep area table.
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.Prep kitchen.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food."thank you" bags contain breads
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.Stove
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33-30-4
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Basic - Unnecessary items stored in garbage enclosure.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.Around the prep area table.
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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.Eggs placed on ice during inspection to bring temp down. **Corrective Action Taken**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.Soup found in the reach in cooler 52f.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.At time of inspection observed Approximately 20 live roaches located in the prep area kitchen in a box underneath a table. Observed 1 live roach crawling on the wall in the prep kitchen.
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35A-07-4
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High Priority - Small flying insects in bar area.Around ice bin
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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.Soup
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.All
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Kebobs
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen **Corrected On-Site**
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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.Rice, stuffing, soup, cooked potatoes
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