| Violation
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|
Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Container used to store clean towels
|
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36-75-4
|
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Basic - Build-up of soil/debris on the floor under shelving. By bar area
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots and pans
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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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14-72-4
|
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Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Broken
|
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36-11-4
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Basic - Floors not maintained smooth and durable. Grout missing in some areas
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine room
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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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|
33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed chicken thawing in cookline
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Sugar container
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area found at 0 ppm chlorine, operator will use machine in back area
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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.tempura batter found at 74°, operator placed product in ice.noodles (49°F - Cold Holding); Poultry (49°F - Cold Holding); shrimp tempura (49°F - Cold Holding); shrimp dumpling (49°F - Cold Holding)found in reach in cooler in cookline. Operator transferred product to other unit **Corrective Action Taken**
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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. Observed cooked rice at 108° inside microwave, operator reheated rice to 165° **Corrective Action Taken**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw eggs over raw fish in reach in cooler **Corrected On-Site**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in cooler interior, borders of ice bin, oven interior , can opener
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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. **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. In bar area
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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