Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Rice **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Cooks line **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 5 dead under bakery oven,1 dead next to Handwash Sink in servers station **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cooks line **Corrected On-Site** **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Book bag **Corrected On-Site** **Warning**
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21-23-4
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Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Clean woks between orders **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Dish area, **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Bok Choy, mushrooms in soiled box **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Spices **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Mushrooms, boxes of meat **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.prep area **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Various coolers **Warning**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Under oven bakery side **Repeat Violation** **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and knives **Corrected On-Site** **Repeat Violation** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Holding clips on prep line **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Water treatment device leaking **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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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. Bulk bins **Repeat Violation** **Warning**
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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. 0ppm changing bucket at time of inspection **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. **Warning**
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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. On boxes, on ceiling throughout kitchen **Warning**
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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.wic cooked duck 44-45°F, cooks line Raw steak 52°F, raw chicken 52°F, ric prep line pork 46°F, **Warning**
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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.fried fish 92°F, **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Servers station next to Handwash Sink
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Exceeded 200ppm **Warning**
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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. **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. three compartment sink **Warning**
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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. Sani bucket **Corrected On-Site** **Repeat Violation** **Warning**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dumplings, egg rolls **Warning**
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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. Sauces various items in Walk in cooler **Repeat Violation** **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Baking powder under cooks line **Warning**
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