Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-36-4
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Basic - Ceiling tile missing.
* above walk-in cooler
* wait station area **Warning**
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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.
* in kitchen **Corrected On-Site** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
* cell phone **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor.
* oil boxes in storage room **Corrected On-Site** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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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.
* ceiling light above dishmachine **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
*handwash sink in men's room
*handwash sink at wait station **Warning**
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27-10-4
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Basic - No hot running water at mop sink. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
* ric at bar **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
*reach-in cooler / refrigerator at bar, kitchen **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored over/with ready-to-eat food (cheese, sausage) **Corrected On-Site** **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
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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.
* observed cook chopping ready-to-eat lettuce with bare hands
With gloves **Corrected On-Site** **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. **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.
*American cheese 50F, cooked sausage 54F, in cookline reach-in cooler / refrigerator, out of temperature less than 4 hrs. Manager putted food in walk-in cooler for cooling **Corrective Action Taken** **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
*cooked rice temped 82F, in cookline steam table, cook reheated rice on burner. Second temperature temped 165F **Corrected On-Site** **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
*raw chicken and raw beef stored in same container in walk-in cooler **Corrected On-Site** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
* bug spray cans next to liquor bottles, in storage room across from bar **Corrected On-Site** **Warning**
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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. **Warning**
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink.
*handwash sink at bar **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
*through out establishment **Corrected On-Site** **Warning**
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