Violation
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Observation
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16-07-4
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Basic - Accumulation of debris in three-compartment sink. 3 compartment sink dirty with cooked chicken being rinsed off
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent. Dish ware from previous day left out
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Kitchen door handle has a grease build up
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Make cooler
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35A-03-4
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Basic - Dead roaches on premises. 6 dead roaches behind the stand up freezer and small chest freezer 1 dead in the fried noodle box, 2 dead men's restroom
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to large chest freezer broken and repair with duct tape
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Tubs
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-69-4
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Basic - Ice buildup in reach-in freezer. Both chest freezer
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door to large chest freezer broken and repair with duct tape
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38-01-4
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Basic - Light shield damaged/in disrepair.stock room
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make cooler
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51-18-6
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Basic - No copy of latest inspection report available.
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25-32-4
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Basic - Reuse of single-service articles. Can used to store pooled eggs
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Chicken uncovered
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Covered with soiled plastic wrap
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chicken cooked at 11:00 placed in a colander with running cold water (83 at 1:20°F
Operator failed to take action when the inspector pointed this out earlier
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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.Rice sitting out 52° cold hold pooled eggs 70° sitting out in a old food can ;Make cooler line; bean sprouts (55°F - Cold Holding); ambient (55°F) walk in cooler tofu (46°F - Cold Holding); cooked chicken sweet and sour from 2 days prior (46°F - Cold Holding); operator states that the cooler door has been left open for the reason of the temperature issues
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03F-02-4
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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. See stop sale. Napa on the cooks line
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03E-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .rice from cold hold heating for 2 hours (145°F - Reheating);
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One live small roach behind the frigidaire freezer
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. rice from cold hold heating for 2 hours (145°F - Reheating); chicken cooling failed to meet time perimeters
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Food bins have a greasy black film on them also have food debris in the handle
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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. Kitchen sink had a pot and lid stored in it. Operator corrected **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen sink
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan not available
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22-18-4
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Intermediate - Soil residue in food storage containers.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach water
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