Violation
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Observation
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Sauce **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above Handwash Sink **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation** **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.silver Reach in cooler **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair.wic **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Various Reach in cooler in kitchen **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag in Reach in freezer **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Bar Reach in cooler **Repeat Violation** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair. **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Chicken base containers **Repeat Violation** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding ice at bar **Repeat Violation** **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid under bar three compartment sink **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 62°F, pick 45-46°F, cut tomatoes 60°F, green salsa 50°F, raw chicken 50°F, raw steak 54°F, all items placed in ice bath Walk in cooler Sauce 44°F, beans 44-45°F, pick 45°F, raw chicken 45°F, **Corrective Action Taken** **Repeat Violation** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Steak 105°F **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Reach in cooler raw seafood next to ready to eat veggies **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.kitchen, cooks line and prep area **Repeat Violation** **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Bar cooler **Repeat Violation** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meats in Reach in freezer **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Repeat Violation** **Warning**
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