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.
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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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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.
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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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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone
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14-11-4
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Basic - Equipment in poor repair. Cooler showing insulation
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Rice
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08B-38-4
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Basic - Food stored on floor.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-31-4
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Basic - Hole in ceiling.
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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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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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Rice
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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. Onion gravy
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Flies in back area
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket
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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. Heavy cream 62° yogurt 64° cabbage 62°
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127° chick peas 128°
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over vegetables
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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. Onion sauce
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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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.
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