| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On cooking equipment
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23-25-4
|
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Basic - Build-up of grease/dust/debris on hood filters.
|
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen. Oil
|
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36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
|
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Wireless phone charger base
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves.
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up.
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Repeat Violation**
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Shakers **Repeat Violation**
|
|
09-01-4
|
|
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.
|
|
41-05-4
|
|
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.eggs at room temperature cabbage 74° fish 57° chicken 50° moved to cooler **Corrective Action Taken** **Repeat Violation**
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator aware of time item left temperature control **Corrected On-Site**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Chicken over melon **Repeat Violation**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
|
|
02C-03-4
|
|
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. Milk
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By buffet line **Repeat Violation**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken
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