Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Storage room **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. Raw oysters removed from box. No tag can be located
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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. Bottled water on cooler. **Corrected On-Site** **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. Bar area **Repeat Violation**
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08B-31-4
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Basic - Food stored in undrained ice. Raw animal proteins in reach in cooler on cooks line.
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14-42-4
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Basic - Hood filter not in place in automatic fire suppression/exhaust system.
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10-13-4
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of ice machine
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Next to cooler on cooks line. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter
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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. (Bulk bin on cooks line). **Corrected On-Site** **Repeat Violation**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in bar three compartment sink. Corrected to 100ppm. **Corrected On-Site**
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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. Placed raw burger on grill took off gloves but did not wash hands between glide change. Spoke to person in charge about proper hand washing. **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Container of slice bread.
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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. Shredded cheese 46° , homemade salsa 46°f blue cheese crumbles 52°f sliced tomatoes 52°f raw burger patty 46°f, crab cake 46°f, in reach in cooler on cooks line across from grill. Reach in cooler next to freezer on cooks line: chicken wings 50°f crab 46°f shrimp 44°f
Upright reach in cooler in storage area sour cream 48°f all offer foods non time/temperature controlled for safety
Foods moved to working coolers **Corrective Action Taken** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler.
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11-07-4
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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.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Bar area.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Can not locate oyster tags
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Bar areas
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31B-03-4
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Intermediate - No soap provided at handwash sink. Both Bar areas
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01C-01-4
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Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters removed from box, tag discarded.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
Can open blade very soiled
Ice machine interior soiled
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