| Violation
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|
Observation
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25-10-4
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|
Basic - Coffee filters not stored in a protected manner to prevent contamination.
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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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
|
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24-08-4
|
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-31-4
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Basic - Hole in ceiling.
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
|
|
06-05-4
|
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
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|
08B-13-4
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Basic - Stored food not covered in walk-in cooler. Mac and cheese
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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. **Repeat Violation**
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|
12A-07-4
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|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
|
|
09-01-4
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|
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. Touched lemon with bare hands
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|
35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 flies flying around kitchen
|
|
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. Shrimp 49° fish 45° placed in cooler **Corrective Action Taken** **Repeat Violation**
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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. Operator aware of time items left temperature control **Corrected On-Site**
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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. Jerk chicken 101° oxtail 127° reheated to 165° **Corrected On-Site** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish and chicken over Mac and cheese
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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. **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. **Corrected On-Site**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepped foods **Repeat Violation**
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