| Violation
|
|
Observation
|
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine. Moderate buildup
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Floor fan
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. Heavy at back cookline on filters and light on hood
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables **Corrected On-Site**
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board by back cookline . Discarded **Corrected On-Site**
|
|
29-18-4
|
|
Basic - Drain cover(s) missing. Cookline
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Handle on cooks station lift top cooler broken
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. In salad bar cooler containing cooked rice
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. On oven **Corrected On-Site**
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. Under blue board at back cookline **Corrected On-Site**
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
In prep sink with no running water. Operator turned on water **Corrected On-Site** **Repeat Violation**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Meat cooler , cooks cooler **Repeat Violation**
|
|
08B-14-4
|
|
Basic - Stored food not covered in walk-in freezer. Raw pork **Corrected On-Site**
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back cookline area
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink **Repeat Violation**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and sauces on cookline
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at front counter 45°. Operator states was out for order. Moved to colder cooler **Corrective Action Taken** **Repeat Violation**
|
|
03F-02-4
|
|
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. See stop sale.
Mofongo sauce made of real butter not marked. Pulled out at 11:00. Manager marked **Corrected On-Site**
|
|
22-43-4
|
|
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Under 150 ppm. Added sanitizer and corrected to 300 ppm **Corrected On-Site**
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. Heavy . Cleaned onsite
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. At front counter observed employees ringing sanitizer cloths in handsink. Reeducated employee **Corrected On-Site**
|
|
16-32-5
|
|
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Expired Peroxide test strips onsit, dish machines are chlorine, 3 compartment sink is quaternary
|
|
03F-10-4
|
|
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Manager could not locate . Provided copy and filled out **Corrected On-Site**
|
