| Violation
|
|
Observation
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16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Front counter/cookline area **Corrected On-Site**
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|
23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Milk shake mixers at shake station, dried food on back prep table and outer surface of bulk container of salt in dry storage
|
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23-04-4
|
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Basic - Build-up of mold-like substance on nonfood-contact surface.on outer surfaces of cold holding unit next to grill **Corrected On-Site**
|
|
36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Shake station , cook line and food prep areas **Repeat Violation**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Freezer handles at shake station
|
|
08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer.
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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. Ice bucket not stored inverted on top of ice machine in back kitchen
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food - sauce/fries - on shelf next to bags of cheese and fudge in dry storage/office area- discarded **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked with moisture in between on shelf in food prep area **Repeat Violation**
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled. Kitchen, dish washing and prep areas **Repeat Violation**
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris. Cook line , prep and dishwashing areas **Repeat Violation**
|
|
33-28-4
|
|
Basic - Garbage can located inside establishment that is not continually used is not covered and overflowing in back kitchen area **Corrected On-Site**
|
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33-19-4
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|
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
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|
36-14-4
|
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
|
|
23-03-4
|
|
Basic - Heavy Build-up of grease on nonfood-contact surface. On shelf below grill , areas around grill and sides of fryer **Repeat Violation**
|
|
25-25-4
|
|
Basic - Metal holder containing roll of plastic wrap has old food debris/soil residue inside. On prep table in back kitchen **Corrected On-Site**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris. Shake station **Repeat Violation**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. On floor in dry storage area **Corrected On-Site**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Spray hose in dish washing area **Repeat Violation**
|
|
23-09-4
|
|
Basic - Soiled reach-in freezer gaskets.cook line
|
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line and back food prep areas **Repeat Violation**
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|
21-07-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at front counter area- solution replaced 100 ppm chlorine **Corrected On-Site**
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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 chlorine - run 3 times- service provider called this day
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|
01B-07-4
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High Priority - Food with mold-like growth -moldy bread slices inside drawer at cook line - discarded . See stop sale.
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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. 53° cooked pasta , 54° cut tomatoes made previous day on cold holding unit - voluntarily discarded **Corrected On-Site**
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22-21-4
|
|
Intermediate - Accumulation of black mold-like substance inside the ice bin. At wait station **Corrected On-Site**
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|
22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Back kitchen **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade. On prep table in back kitchen
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22-28-4
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Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue. Cook line
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