| Violation
|
|
Observation
|
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink. Hand wash sink by dry storage area.
|
|
23-25-4
|
|
Basic - Build-up of heavy grease on hood filters.
|
|
24-07-4
|
|
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned spoons not stored in a plastic container with handles up.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. Observed approximately 1 dead behind the dish machine drain board.
|
|
35A-20-4
|
|
Basic - Dead rodent present. Observed approximately 1 dead rodent underneath the cook line.
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Eye glasses, letters, receipts.
|
|
36-08-4
|
|
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout kitchen.
|
|
08B-40-4
|
|
Basic - Food being prepared in a room that has screening in place of all or part of a wall. Observed slicer plugged in.
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves. In front of dishwasher. operator cleaned shelves. **Corrected On-Site**
|
|
08B-47-4
|
|
Basic - Food not stored at least 6 inches off of the floor. Tomato red, vinegar, oil container stored under the cook line.
|
|
08B-43-4
|
|
Basic - Food stored in a room that is not fully enclosed. Back area with a room screened in that has reach in cooler, oven, a prep table and a slicer. Reach in cooler is stored with vegetables.
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen under cooking equipment.
|
|
10-17-4
|
|
Basic - In-use knife stored in cracks between pieces of equipment. Between prep table and cook line reach in cooler.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water located In kitchen table at 88°F.
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris.
|
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area.
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Non-food grade bags with raw beef located in reach in cooler in back area of the kitchen.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Cook line reach in cooler.
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
|
01B-03-4
|
|
High Priority - Stop Sale issued due to adulteration of food product. Cooked Chicken wings draining oil onto news paper on the kitchen table. Operator removed paper. **Corrected On-Site**
|
|
08B-02-4
|
|
High Priority - Displayed food not properly protected from contamination. Sugar container and salt container under the cook line prep table with no lids.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beans sprouts (89°F - Cold Holding); cut lettuce (87°F - Cold Holding); cooked rice (89°F - Hot Holding) in kitchen. Cook line reach in cooler : raw beef (47 °F - Cold Holding); raw chicken (50 °F - Cold Holding).
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 1 crawling by the dishmachine drainboard.
|
|
29-37-4
|
|
High Priority - Spray hose at dish sink lower than flood rim of sink.
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. In cook line reach in cooler, Soil residue in food storage cook line reach in cooler containers.
|
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dry storage area.
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
|
|
02D-02-4
|
|
Intermediate - Packaged food not labeled as specified by law. Sugar, salt located under the kitchen prep table.
|
|
02B-02-4
|
|
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. House steak on the menu. As per operator it can be served undercooked.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked pork, cooked chicken located in the walk in cooler cooked 2 days ago.
|
