Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen area.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board on the floor, ice scoops on a soiled surface.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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08B-31-4
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Basic - Food stored in undrained ice. Raw eggs stored in ice water.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-70-4
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Basic - Ice buildup in reach in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket with standing water at 89°f at cook line area.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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33-16-4
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Basic - Open dumpster lid.
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Back door air curtain not functioning or operating.
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33-27-4
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Basic - Outdoor refuse area not curbed and graded to drain.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Holes on metal back door to the outside.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Spray nozzle in 3 compartment sink.
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21-13-4
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Basic - Soiled wet wiping cloth placed in use with fresh solution.
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Rack use to hang cooking equipment in kitchen area.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler and walk in freezer floor .
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Dry food storage shelves with soil deposits not sealed.
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29-44-4
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High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 compartment sink faucet.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked boliche meat at 52°f, cooked chicken at 50°f cooling from the previous day stored inside the walk in cooler.
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked boliche meat at 52°f, cooked chicken at 50°f cooling from the previous day stored inside the walk in cooler.
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bucket with soiled water by cooking area.
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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. Cooked flan desserts at 46°f, raw beef steaks at 46°f, empanadas at 50°f store inside walk in cooler .
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Stored inside walk in cooler raw or over smoked ham .
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink faucet, 3 compartment sink and hand sink faucets with hose bibs.
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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.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area bar area, ice scooping taking place in this area.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pre cooked beef and chicken empanadas, rice pudding , flan desserts.
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22-05-4
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Intermediate - Several Cutting board(s) stained/soiled.
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22-07-4
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Intermediate - Slicer blade guard, band saw, and meat grinder soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers. Dry food storage containers.
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14-76-6
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Walk in cooler fan not working ambient temperature inside 47°f.
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