Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Build up of food
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All around kitchen
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On cooking equipment **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Walk in cooler leaking water on ground lights filled with water
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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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14-11-4
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Basic - Equipment in poor repair. Dishmachine not working properly operator has called to have machined serviced and is currently using triple sink with Quat
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-22-4
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Basic - Floor area(s) covered with standing water. In walk in cooler
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-24-5
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Basic - Hole in or other damage to wall. Broken wall in dry storage
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Sink not fully mounted in wait station
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Build up of debris around kitchen
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. Ants on shelf by wait station and going into ceiling too numerous to count
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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