Violation
|
|
Observation
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pan rack over cook line **Warning**
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Preparing dough **Warning**
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**
|
14-11-4
|
|
Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, wood prep table, scraper handle in disrepair, walk in cooler shelving with rust that has pitted the surface, glass broken on interior of pizza oven, ice build up reach in freezer **Warning**
|
08B-38-4
|
|
Basic - Food stored on floor. Buckets of sauce- put on rack, fryer oil in dry storage **Corrective Action Taken** **Warning**
|
14-13-4
|
|
Basic - Food-contact surface not smooth and easily cleanable. Wicker baskets for bread **Warning**
|
33-23-4
|
|
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease **Warning**
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Server station **Repeat Violation** **Warning**
|
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. Pink lemonade mix **Corrected On-Site** **Warning**
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Cold water handle handwash sink in server station **Warning**
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Bulk flour- labeled **Corrected On-Site** **Warning**
|
01B-37-4
|
|
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Meat sauce 44-48°f (cooling overnight 10/24/17 establishment closes at 10pm temped on 10/25/17 **Warning**
|
22-41-4
|
|
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm- establishment using bleach water for machine. Using chlorine bleach 50ppm after primed **Corrected On-Site** **Warning**
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
|
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. Preparing salads- employee put gloves on **Corrective Action Taken** **Warning**
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked fettuccini 42-45°f, cooked angel hair pasta 45-47°f, cheese 48°f, Cooked spaghetti 46-47°f, cooked rigatoni 47°f, cooked fettuccini 50°f, turkey 46°f, Marsala 48°f, pasta salad 43-45°f **Warning**
|
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. Meat sauce 44-48°f (cooling overnight 10/24/17 establishment closes at 10pm temped on 10/25/17 **Warning**
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over cooked sausage- rearranged, raw shrimp/calamari/egg over cooked pasta **Warning**
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked spaghetti 46-47°f, cooked rigatoni 47°f, cooked fettuccini 50°f, Marsala 48°f **Warning**
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and deeper than 4 inches **Warning**
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|