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 of walk in cooler hinges **Repeat Violation** **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room with ice machine **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. At bar a piece of tile is missing and the wood baseboard has a gap of approximately one inch **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
1 front of Vulcan tilt skillet
1 on wheel of tilt skillet
2 on floor in bar
**Repeat Violation** **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Wait station room and bar **Repeat Violation** **Warning**
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36-31-4
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Basic - Hole in ceiling. In kitchen and dining room next to kitchen. **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. By 3 compartment sink , sheet metal wall damaged **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Wait station door, door down hall from bar **Repeat Violation** **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed.in kitchen by sink, bottom of can rack, in liquor room **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Corrected on Site: 50 ppm **Corrected On-Site** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrected by manager **Corrected On-Site** **Warning**
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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.dead flies in reach in track **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.
cut greens (51°F - Cold Holding); gut greens Caesar (52°F - Cold Holding); beats (42°F - Cold Holding); Dairy (44°F - Cold Holding); macaroni salad (45°F - Cold Holding); whipped cream (45°F - Cold Holding); rice pudding (45°F - Cold Holding); choc pudding (38°F - Cold Holding); bread pudding (45°F - Cold Holding); sauce (42°F - Cold Holding) **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Knife rack : 1 live
Dry storage shelf: 2 live
Back door: 3 live
Behind prep table:1 live
Dish room:2 live
Wait staff station on ac return vent:1 live
12:49
Behind cooking equipment 6 live roaches
By clean dishes on cookline 2 live roaches
Under warmer 1 live
On screen 1 live
On back door in kitchen 3 live
1 under 3 comp sink in kitchen
**Repeat Violation** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.no lids on pans **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.cleaners over food in liquor room **Corrected On-Site** **Warning**
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler. Glass double door cooler **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-56-4
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Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 115°F **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
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