Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bulk chip bin, hood filters, door handle of Reach in cooler **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Red Bull **Corrected On-Site** **Repeat Violation** **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep table **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Drain boards **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Ice near Handwash Sink at bar **Corrected On-Site** **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Upright sliver Reach in cooler in kitchen **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Outside back door **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. Dry storage **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood shelf in dish room **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Bar cooler **Repeat Violation** **Warning**
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25-35-4
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Basic - Reuse of single-use articles. Chicken base containers **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site** **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep table, by dirty dish rack, near microwaves **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.Beans 43°F, raw steak 45°F, green salsa 44-45°F, raw chicken 45°F, shredded cheese 45°F,broth 45-46°F, shrimp 45°F, retemped items at end of inspection raw steak 45°F, shrimp 45°F, green salsa 45°F, **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Handwash Sink in kitchen, Handwash Sink at bar **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach at bar **Corrected On-Site** **Repeat Violation** **Warning**
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