| Violation
|
|
Observation
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23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment.
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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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35A-03-4
|
|
Basic - Dead roaches on premises.
One on glue board in soda room
Two in small trap by oven.
Three dead on spice shelf.
|
|
23-23-4
|
|
Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Repeat Violation**
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|
23-21-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
On cooks line
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves.
|
|
22-08-4
|
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
|
|
14-20-4
|
|
Basic - Ripped/worn tin foil used as food-contact shelf cover.
|
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
|
36-26-4
|
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Basic - Wall soiled with accumulated black debris in dishwashing area.
|
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36-27-5
|
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind hand sink sink.
Behind cooks line
|
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29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle.
Ice machine
Only hand sink in kitchen
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Server touching toast
|
|
22-48-4
|
|
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Essentials brand not for food contact surfaces
Educated operator
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Potatoes sitting on rack 80°
Sausage 120°
Moved to refrigerator **Corrective Action Taken** **Repeat Violation**
|
|
08A-21-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw ground beef chub over rolls of sausage
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
One live on wall behind clean dish rack
One live in small trap next to oven.
One live on spice shelf. Ran inside hole in shelf.
One Iive roach behind pressure cooker on wall.
One live in trap behind server toast station.
One live on floor behind server toast station.
One live behind reach in cooler.
|
|
35A-23-4
|
|
High Priority - Roach excrement and/or droppings present.
20 on top of glue board next to reach in cooler
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine- 200 ppm
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Three compartment sink
Educated employees **Corrective Action Taken**
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by shelving unit **Corrected On-Site**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Spray cans. **Corrected On-Site**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink.
Hand sink in women's room
Only hand sink in kitchen **Corrected On-Site** **Repeat Violation**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
Only sink in kitchen **Corrected On-Site**
|
