Violation
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Observation
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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. Pots and pans **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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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.Dry storage area, coat on shelf **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Pork belly **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 compartment sink and behind prep table **Warning**
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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. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. In prep area **Corrected On-Site** **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Foods stored in deep stock pots in walk in cooler. **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. **Corrective Action Taken** **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. 1 live fly **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 FahrenheitDiced pork 52 °F prepped 2 hours earlier, chicken 44 °F, fish 44 °F, **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw beef stored over cooked chicken reach in cooler **Corrected On-Site** **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Pork belly stored uncovered with plywood resting on top **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Gas can containing gas in store room **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Pots and pans **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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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. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **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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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. No date marking presently being done in establishment. Educated operator on proper date marking **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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