Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Knobs
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Cabinets under liquor station behind bar
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment on cooks line and inside front of flattop
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Hand wash sinks in kitchen
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Acoustic tile **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
Throughout
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Red cutting board
All four cutting boards on cooks line. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
Walk in cooler wall bottom frayed and sharp
Front of flattop missing panel
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36-22-4
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Basic - Floor area(s) covered with standing water.
In kitchen **Corrected On-Site** **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Behind equipment and ice machine **Repeat Violation**
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36-12-4
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Basic - Floors not constructed to be easily cleanable.
Divets, cracks
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Reach in coolers on cooks line
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Behind bar
Gave operator **Corrected On-Site**
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36-70-4
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Basic - Objectionable odor in establishment.
In the kitchen
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29-08-4
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Basic - Plumbing system in disrepair.
Hand sinks coming loose from kitchen wall
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Liquor wells behind bar.
Sugar container in kitchen
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Meeting room closet is full of excess items. Need to be cleaned.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
In kitchen **Repeat Violation**
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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.
0 ppm
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Dishwasher
Trained.
**Corrective Action Taken** **Repeat Violation**
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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.
Employee touching a cooked urea dills with his bare hands.
Trained.
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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.
Chicken wings 56°
Whitefish 52°
Shrimp 52°
Operator states the refrigerator has been opened and closed all lunch shift. They will monitor and move items if necessary.
Expo line - sour cream 54°
Moved to cooler for quick cool down. **Repeat Violation**
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35A-09-4
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High Priority - Presence of insects
Spider web by draft system behind bar
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
2 live in crack of wood wall next to draft system.
13 just sitting dormant. Not moving.
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
On ledge under draft system.
Pile of roach droppings on the ledge under the draft system.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
20 dry rodent droppings behind bottled beer well in bar
10 dry droppings under liquor bottles in cabinet.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Flat top
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Silverware rack
Next to dish **Corrected On-Site** **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Next to dishwasher **Corrected On-Site** **Repeat Violation**
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22-01-4
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Intermediate - Soda gun soiled.
Behind bar ( sticky)
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