| Violation
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|
Observation
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16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.by dish machine
|
|
08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.onions **Corrected On-Site**
|
|
36-32-5
|
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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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.
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24-05-4
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|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.stored under soap dispenser **Corrected On-Site**
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|
14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
|
|
08B-49-4
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|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.in waitstaff area **Corrected On-Site**
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|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
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|
35B-01-4
|
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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14-38-4
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Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
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|
36-24-5
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Basic - Hole in or other damage to wall.throughout
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris.in bakery area manager threw away **Corrected On-Site**
|
|
38-01-4
|
|
Basic - Light shield damaged/in disrepair. In kitchen
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|
33-38-4
|
|
Basic - No waste receptacle installed at handwash sink provided with disposable towels. By dish machine **Corrected On-Site**
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|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.meat in sink chef put running water on them **Corrected On-Site**
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|
21-10-4
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|
Basic - Soiled dry wiping cloth in use.
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|
36-30-4
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|
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By water filters
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
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|
29-17-4
|
|
Basic - Waste line at soda gun holster.clogged at bar both
|
|
21-12-4
|
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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|
03A-15-4
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|
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tops of the reach in coolers sour cream 50°, Alfredo base 54°, cheese 48°, cut tomatoes 50° chef had all lids returned to cover food
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 45°, cooked corn 45°, watermelon 47°, butter 45°
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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.in small cooler in wait staff area butter 51°, milk 48°, cream 48° disposed of
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|
03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.mashed potatoes 124°, chicken broth 87° on cook line reheated to 167° **Corrected On-Site**
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|
41-01-4
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|
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. On front line by graters **Corrected On-Site**
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|
29-42-4
|
|
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
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|
22-05-4
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|
Intermediate - Cutting board(s) stained/soiled. On cook line **Repeat Violation**
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|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
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|
31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.blocked by brooms and dustpan at french fry end of cook line **Repeat Violation**
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|
31B-03-4
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Intermediate - No soap provided at handwash sink.dispenser unusable on cookline by salad end and french fry end **Corrected On-Site**
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