| Violation
|
|
Observation
|
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink. Observed large pieces of food in handwash sink that could had been due to food being prepped in hand wash sink on arrival. **Repeat Violation**
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface. Exterior of equipment in prep area.
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line and prep area,
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing.
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station cups near beverage dispenser.
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
|
|
36-01-4
|
|
Basic - Floor not cleaned when the least amount of food is exposed. Under equipment and tables needs cleaned **Repeat Violation**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
|
|
36-12-4
|
|
Basic - Floors not constructed to be easily cleanable. Grout very low in multiple areas of the kitchen, dishwashing and prep area.
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. Container in use in walk in freezer, cracked containers and lids. **Repeat Violation**
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up. Both reach in and walk in units. **Repeat Violation**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Under dishwashing area,
|
|
36-70-4
|
|
Basic - Objectionable odor in establishment. Hallway leading into kitchen, smells of sewer gas.
|
|
14-33-4
|
|
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the prep table. **Repeat Violation**
|
|
22-41-4
|
|
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
First run of dish washing machine, chlorine was at 0, employee stated he had just changed the bucket, retest after priming machine 100 ppm chlorine.
|
|
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. Portion control butter pull at 1030 on ice not date marked, corrected by manager **Repeat Violation**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler on cooks line, raw hamburger patties stored over ready to eat cooked potatoes, in walk in freezer raw sausage link and preformed beef fritters over French fries, both corrected by kitchen manager.
|
|
02C-01-4
|
|
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sausage links in walk in cooler prepared on 2-20-18, today is 2-28-18. 2 days past use by date. See Stop Sale.
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked on site sausage links on 2-20-18, today is 2-28-18 2 days past use by date, manager discarded approx 3# of cooked product.
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. Boards used for prep
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Observed large pieces of food in hand wash sink on arrival when inspector washed hands to start inspection. **Repeat Violation**
|
