| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Dry storage shelves by flour
|
|
23-04-4
|
|
Basic - Build-up of mold-like substance on nonfood-contact surface.
Air curtains in walk in cooler
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty drawer or rack.
Several dirty racks in kitchen that have clean dishes/ pots and pans sitting on them.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
Yellow cutting
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
Two dead roaches in unused hot well
Disposed **Corrected On-Site**
|
|
40-07-4
|
|
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Employee jacket on dry storage shelf next to dressings
|
|
13-04-4
|
|
Basic - Employee with no beard guard/restraint while engaging in food preparation.
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
Soap dispenser
Walk in cooler door is rusty
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
Dry storage
Walk in cooler floor
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris.
Under bar
Behind ice machine
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.
Inside walk in cooler. Wall is chipped and rusty
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
|
|
10-01-4
|
|
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.
Inside flour containers
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In refrigerator on cooks line
|
|
33-16-4
|
|
Basic - Open dumpster lid. **Corrected On-Site**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
Outside of almond container
Outside of flour containers
|
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
White powdery substance
Yellow powdery substance
In dry storage
|
|
03A-15-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
Refrigerator on cooks line
Butter 47°
Sour cream 47°
Cut lettuce/Tomato 47°
Heavy cream 47°
Operator states the door has been open and closed. Ice has been added and food will be monitored and moved. . **Repeat Violation** **Admin Complaint**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Several employees
|
|
12A-04-5
|
|
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Dishwasher
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Butter sitting on counter not iced 53°
Coleslaw sitting on counter 47°
Sour cream sitting on counter 53°
Discussed using Time As A Public Health Control with operator. Emailed form. Ice added. Moved to fridge for quick cool down **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
|
|
03D-05-4
|
|
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.
Prime Rib put into the walk in at 10 pm on 1/29 Still 48° at 1:30 pm on 1/30
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above
Cooked veg sitting on counter 110°
Reheated to 135° **Corrected On-Site**
|
|
12A-02-4
|
|
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Prime Rib 48°
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food.
Chemical on back prep table **Corrected On-Site**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Scrubbies **Corrected On-Site** **Repeat Violation**
|
|
03D-25-4
|
|
Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
Prime Rib
|
