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.
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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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35A-03-4
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Basic - Dead roaches on premises. In dead roach in dry storage room
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29-18-4
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Basic - Drain cover(s) missing.
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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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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
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08B-30-4
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Basic - Food stored in dry storage area not covered.observed 3 cakes not covered
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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51-18-6
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Basic - No copy of latest inspection report available.
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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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25-05-4
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Basic - Single-service articles improperly stored. To go containers on the floor
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
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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.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cheese stuffed pancakes at 101 in front counter, cheese stuffed pancakes (101°F - Hot Holding); rice (142°F - Hot Holding); Pork (110°F - Hot Holding); pork ribs (97°F - Hot Holding); Fish (86°F - Hot Holding); Poultry (126°F - Hot Holding); shredded beef (127°F - Hot Holding) found in front counter steam table
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 1 can of green beans
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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. Sour cream at 59°. Food was placed in ice bath, shredded beef (53°F - Cold Holding); Poultry (55°F - Cold Holding); beef tongue (56°F - Cold Holding); hot dogs (56°F - Cold Holding), sauces 56; sauces (56°F - Cold Holding); sour cream (56°F - Cold Holding) found in walking cooler, ambient temperature found at 59° **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw chicken over cooked beef
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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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.
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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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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
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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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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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