Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. In dish room
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in salt
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. On cardboard and black line covers in the beer cooler
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.and around edges
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.all
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12B-07-4
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Basic - Employee beverage container above a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
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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 reach in **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Coat, back pack under line with equipment **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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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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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.at bar
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.under just Thai cooler, in bread draws
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At hand sink in dish room
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. On cook line **Corrected On-Site**
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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.salt flour by can opener
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14-33-4
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Basic - shelves with rust that has pitted the surface.by the freezer dry stotage
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 94° after 1.75 hours put into smaller pans and chilled to 64° **Corrective Action Taken**
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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.sauces54°, 55°, 53° in top left corner of cook line reach in by prep sink sour cream in salad reach in 46° **Corrective Action Taken** **Repeat Violation**
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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.marsala 117°, sauce 115°, potatoes 117°, potatoes 124°potatoes reheated to over 165° **Corrected On-Site**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On buttermilk dip suggested using dry erase board
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. On outside of dry storage containers
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler.2 door upright
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.all
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Rack and equipment blocking
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door upright and condensation build up under drawers in salad reach in
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