Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. On both bathrooms.
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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. Walk in cooler floor.
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14-05-4
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Basic - Cardboard used to line food-contact shelves. In prep area.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk. In freezer various bags of meat in direct contact with floor.
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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. Or dead roach observed by walk ins.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout prep area.
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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. Pitcher used to scoop rice with handle in contact with rice.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
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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 front counter.
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27-10-4
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Basic - No hot running water at mop sink.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Several items in walk in cooler.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
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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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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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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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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In walk in cooler observed fish (49°F - Cold Holding); cooked pork (49°F - Cold Holding); cooked beef (49°F - Cold Holding); cooked lamb (49°F - Cold Holding); cut tomato (49°F - Cold Holding).
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. In kitchen observed cooked pork (71°F - Cold Holding) which as per owner had been placed in cooler n get before and taken out recently.
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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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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By prep sink in back prep area.
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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. In prep area.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In prep area.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of cooked pork.
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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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22-18-4
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Intermediate - Soil residue in food storage containers.
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14-76-5
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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