Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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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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33-14-4
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Basic - Dumpster overflowing garbage.
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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.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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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. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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08B-38-4
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Basic - Food stored on floor.
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33-09-4
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Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-24-5
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Basic - Hole in or other damage to wall.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Shoes and clothes in dry storage area
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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33-16-4
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Basic - Open dumpster lid.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Dish machine trays
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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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. Shakers
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked cheese temped at 51° tamarind sauce cooked yesterday temped today at 78° cooked potatoes temped today at 61° cooked lentils temped at 61° cooked cabbage temped at 63°
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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09-01-4
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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.
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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. Rice 50° cabbage 49° potatoes 61° cheese 62° rice 64° operator states breaker was turned off by accident for a hour
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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. Cooked cheese temped at 51° tamarind sauce cooked yesterday temped today at 78° cooked potatoes temped today at 61° cooked lentils temped at 61° cooked cabbage temped at 63°
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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. Cooked cheese
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information.
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