Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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32-21-4
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Basic - Bathroom door not self-closing.
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32-07-4
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Basic - Bathroom facility not clean.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen coolers.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
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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.
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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.
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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. One filter is crooked.. not in places
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. 3 comp sink area.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen area.
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33-10-4
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Basic - Inside/outside of dumpster not clean.
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36-21-4
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Basic - Mats and duckboards not removable or easily cleanable. Kitchen area
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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21-10-4
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Basic - Soiled dry wiping cloth in use.
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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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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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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.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cabbage, cheese, cooked chicken, kitchen coolers
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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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. Next to 3 comp sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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05-13-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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