Violation
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Observation
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen area
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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.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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29-18-4
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Basic - Drain cover(s) missing. 3 comp sink area.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. 3 comp sink.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Kitchen area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen area back area.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Walking cooler.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under fryer.
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36-31-4
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Basic - Hole in ceiling. Damage next to co2 tank.
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21-10-4
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Basic - Soiled dry wiping cloth in use.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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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40-06-4
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Basic - Wheel chair. Bicycle.
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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. Hamburg in the front cooler under flat top. 52 , ice down. **Corrective Action Taken**
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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. Mushrooms, at 100 f **Corrective Action Taken**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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. **Corrected On-Site**
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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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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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27-17-4
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Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink kitchen area.
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