Violation
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Observation
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08B-45-4
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Basic - 6 Cases Of food stored on floor in walk-in
freezer.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. In bellmen's closet.
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36-34-5
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Basic - Ceiling and ceiling vents soiled with accumulated food debris, grease, dust in kitchen
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36-24-5
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Basic - Damage to wall. On cooks line
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12B-07-4
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Basic - Employee beverage container over
next to clean equipment and utensils. Employee drink over dish machine
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40-07-4
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Basic - Employee personal items stored above food, clean equipment and utensils,
Dishwasher has music speakers on top of dishwasher Operator moved speakers . **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above prep table
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Water and soda not stored on shelf in bellman's closet
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14-38-4
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Basic - Food storage container and container lid cracked or broken. Above the prep table.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.in bellman's closet food and food supplies stored on bare unfinished wood
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36-31-4
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Basic - Hole in ceiling. On bellman's closet
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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14-67-4
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Basic - Reach-in cooler gasket torn. Tall TRUE reach in cooler on cooks line
Reach-in cooler gasket torn. Tall Flavor View reach in
on cooks line
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25-05-4
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Basic - Single-service articles improperly stored. Cups and Lids stored on the floor in bellman's closet.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Romain lettuce over-ready to eat salad greens. Washed lettuce was moved over unwashed produce.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink on cooks line. Both hand wash sinks in the kitchen
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08B-49-4
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Basic - food not properly segregated from luggage In bellman's closet
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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. Foods out over four hours. Diced sausage 56°F, diced ham 50°F, cut tomatoes 48°F operated disposed of food
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw meat beef over cooked chicken Operator moved ready to eat chicken to correct location. **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw Beef over pork. In walk in cooler. Pork was moved to correct location above beef. **Corrected On-Site**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In main bar buffet set up for party.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Foods out over four hours. Diced sausage 56°F, diced ham 50°F, cut tomatoes 48°F operated disposed of food
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41-02-4
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High Priority - Toxic substance, sanitizer buckets with clean equipment stored by or with food.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. In metro-flavor View.
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22-63-4
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Intermediate - Accumulation of food substance on juice dispensing equipment. On cooks line.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.cheese cake not date arked
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee could not answer required cook temp questions.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in sink, sink used as dump sink at the left side of bar **Corrected On-Site**
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