Violation
|
|
Observation
|
32-04-4
|
|
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For women women's restroom.
|
36-57-4
|
|
Basic - Ceiling fan had accumulation of dust/debris.
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dishwashing area ceiling in poor conditions.
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed.
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable.
|
23-20-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of oven.
|
36-47-5
|
|
Basic - Hood soiled with accumulated grease, dust or food debris. .
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
|
22-04-4
|
|
Basic - Lime scale build-up inside ice machine.
|
29-08-4
|
|
Basic - Plumbing system in disrepair. Hand sink at front counter.
|
14-33-4
|
|
Basic - Reach-in cooler shelves with rust that has pitted the surface. At storage room.
|
38-08-4
|
|
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
|
22-41-4
|
|
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. **Corrected On-Site**
|
03B-01-5
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed croquettes at 125° at hot box at front.operator adjusted temp control. **Corrective Action Taken**
|
03A-06-4
|
|
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed at RIC at storage room Beef 52° poultry 56°.
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
|
22-11-4
|
|
Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Prep table at storage room.
|
14-14-4
|
|
Intermediate - Nonfood-grade basting brush used in food.
|
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. Ground beef with more than 24 hours cooked.
|
22-06-4
|
|
Intermediate - Slicer blade soiled with old food debris.
|