Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Observed boxes of oil on the floor.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed raw chicken, cooked beef, bags of onions on the floor.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on the kitchen floor. operator moved pots to be washed and tired on prep table shelf, **Corrected On-Site**
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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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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed employee purses at the front counter stored with food.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Female servers.
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14-11-4
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Basic - Equipment in poor repair. Observed at the front counter, reach in freezer sliding glass off track and has wood stick as handle.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. KItchen area.. **Repeat Violation**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer. Observed the ice cream reach in at the front counter with ice build up.
Ice build up in walk in freezer, and chest freezer in kitchen.
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10-08-4
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Basic - Ice scoop handle in contact with ice. Observed at the front counter. Operator removed ice scoop and placed handle up.
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10-13-4
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Bar area
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35B-02-4
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Basic - Insect control device installed over food preparation area. Observed bug zapper in the kitchen above prep table on the north side of the building.. Also in the cafeteria area, bug zapper over food by the coffee maker.
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38-01-4
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Basic - Light shield damaged/in disrepair. Kitchen area.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
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33-16-4
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Basic - Open dumpster lid.
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14-38-4
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Basic - Orange juice machine lid cracked or broken at the front counter
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed cooked beef, cooked pork, raw beef and raw chicken in the walk in cooler not covered.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet cloths throughout the kitchen not in the sanitizing solution.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed fried pork 79°, in the cafeteria area on to of display case. Operator moved fried pork to the kitchen to steam table.
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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. Front counter by orange juice machine, observed approximately 5-10 small flying insects.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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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. Observed in the kitchen area in front of the stove: Raw eggs at room temperature, sliced ham ( 59°f - cold holding), and American cheese (47°f- cold holding). Operator moved items to reach in cooler and placed ice bags to cool down. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed in the kitchen area, reach in cooler in front of stove raw eggs stored over carrots.
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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. Observed water hose used for rinsing dishes at the 3 compartment sink without vacuum breaker.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed by back door.
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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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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Observed sink in the kitchen area near walk in freezer with cut lettuce and vegetables inside.
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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. Observed hand washing sink with silver scrub pad inside. Cafeteria area.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water at the sinks in the women's and unisex restroom.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area near to the walk in freezer.
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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.
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