| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment
Back of fryer
Side of hoods
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over cooks line
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24-05-4
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Basic - Clean glasses, silverware, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Forks on cooks line
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open can of sparkling water **Corrected On-Site**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Freezer
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Floor fan
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Repeat Violation**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment.
Kitchen floors in general need to be cleaned
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10-08-4
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Basic - Ice scoop handle in contact with ice.
Ice machine **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **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.
Cooks line
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Turkey in back sink
Water added to sink **Corrected On-Site** **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Cooks line
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Shelves
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Prep room
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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 to 50 ppm
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Servers putting on gloves to butter toast **Repeat Violation**
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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.
2 on cooks line be
2 in server station
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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.
Butter sitting on tables. 70°
Low boy drawers-
Line cooks state the items have been in the drawer overnight
Hamburger 50°
Cooked onions 50°
Deli meat 50°
Cooked sausage links 50°
Cooked sausage patties 50° **Repeat Violation**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.
Butter sitting on tables. Guests got up from table and left. The table was wiped clean and butter was left on the table when the new guest sat down. Butter was stop saled.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One live roach by hand sink on cooks line
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Servers touching dirty dishes then touching clean plates.
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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.
Butter sitting on tables in dining room since 7 am. It is now 11:30.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Fryer baskets
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by reach in cooler **Corrected On-Site**
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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.
Sanitizer bucket
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Cooks line
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
**Repeat Violation**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Emailed to operator **Corrective Action Taken**
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Gauge reads 95°
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