Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to microwave on cooks prep table **Corrected On-Site**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout the kitchen area
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08B-38-4
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Basic - Food stored on floor. Oil in kitchen and tortillas in bin **Corrected On-Site**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wait station glass door reach in cooler **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Cooks line
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Plates and bowls on the rack next to the dishwasher **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cooks line
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the cooking equipment
Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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12A-20-4
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High Priority - Employee washed hands with no soap. Cook on the line **Corrective Action Taken** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Two containers of tortilla chips
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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. shredded cheese (61°F - Cold Holding); chicken (77°F); put into an ice bath to reach 41° or below **Corrective Action Taken** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Reach-in cooler shelves soiled with food debris. Cooks line
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station area
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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. Gallon of milk **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled and grooved, cooks line
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Next to the three compartment sink, lemon and staws **Corrected On-Site** **Warning**
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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. A wash cloth in the wait station sink **Corrected On-Site** **Repeat Violation** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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22-01-4
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Intermediate - Soda gun soiled. Bar area **Repeat Violation**
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