Violation
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Observation
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29-13-4
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Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler under microwaves.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop for rice and beans mix with handle in rice.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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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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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Steak in three compartment sink. **Corrected On-Site**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. In reach in cooler opposite microwaves.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Throughout kitchen.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In reach in cooler under microwaves and the one opposite the microwave.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of raid on top of fridge.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. In big white freezer opposite three compartment sink. **Corrected On-Site**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On top of prep table by flattop.
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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.
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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. On top of prep table in middle of kitchen.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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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. Green sponge.
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22-30-4
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Intermediate - Interior of freezer 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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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use.
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14-77-5
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Intermediate - Reach-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. Reach in cooler under microwaves and that one opposite them.
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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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