Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Cooks line in cheese and dressing, flour bin **Corrected On-Site** **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. walk In cooler
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
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33-14-4
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Basic - Dumpster overflowing garbage.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Throughout the kitchen area
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen area
Floor tiles missing.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. On the kitchen wall
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14-38-4
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Basic - Food storage container lid cracked or broken. Cooks line reach in cooler **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **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. Back convection oven
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Ribs and green peppers/onions **Corrected On-Site** **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, throughout the kitchen area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 50 ppm **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Tomato juice and jalapeños **Corrective Action Taken** **Repeat Violation**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour bin **Corrected On-Site**
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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. Walk in cooler, raw ribs (45°F - Cold Holding); cut melons (43°F - Cold Holding); raw shrimp (62°F - Cold Holding); raw shrimp (44°F - Cold Holding); raw chicken (44°F - Cold Holding); meatloaf (44°F - Cold Holding), reach in cooler, Swiss cheese (49°F - Cold Holding); raw beef (45°F - Cold Holding); salsa (44°F - Cold Holding); French toast mix (44°F - Cold Holding); iced all food items down to reach 41° or below **Corrective Action Taken**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled and grooved. Cooks line
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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-and back reach in cooler **Corrected On-Site**
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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. walk In cooler, ribs, rice, cut melons, meatloaf, chicken and shrimp **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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