| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.
|
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23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All around kitchen on cooking equipment on top dry storage containers
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters.
|
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen.
|
|
24-07-4
|
|
Basic - Cleaned and sanitized equipment or utensils not properly stored.stored on shelf and accumulating dust
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Cell phone
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris.
|
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. By dish machine
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
|
|
36-10-4
|
|
Basic - Worn, torn and/or soiled floors/carpeting.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Duck 76° noodles 79° lettuce 80° garlic in oil 86° left at room temperature **Repeat Violation**
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 85° beef 80°
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Multiple items shrimp over vegetables **Repeat Violation**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil
|
|
22-25-4
|
|
Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No cooked items date marked discussed proper date marking techniques
|
|
22-06-4
|
|
Intermediate - Slicer blade soiled with old food debris.
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