| 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.
Cooks line handles and sink **Repeat Violation**
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23-24-4
|
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Basic - Buildup of food debris/soil residue on equipment door handles.
Microwaves
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24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
To go boxes on cooks line **Repeat Violation**
|
|
36-03-4
|
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Basic - Cove molding at floor/wall juncture broken/missing.
Kitchen **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
Can opener rusty
Inside of small refrigerator in bar is cracked
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
Back prep kitchen
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled.
Throughout
|
|
36-73-4
|
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Basic - Floor soiled/has accumulation of debris.
**On cooks line under Ac window unit to left of freezer
**On cooks line under hand wash sink area
** by soda box station in kitchen
** hallway where freezers and ice machine is stored
** behind bar and under three compartment sink **Repeat Violation**
|
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36-18-4
|
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Basic - Floor tiles cracked, broken or in disrepair.
Throughout
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08B-38-4
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Basic - Food stored on floor.
Oil on dry storage floor
Potatoes, pickles, onions on walk in cooler floor
|
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33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster.
|
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23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up.
Cooks line **Repeat Violation**
|
|
33-23-4
|
|
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
|
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36-24-5
|
|
Basic - Hole in or other damage to wall.
Sagging wall behind broiler **Repeat Violation**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
|
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35B-05-4
|
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Basic - Outer openings not protected during operation and or environmental cross contamination present.
Outside hallway with freezers. **Repeat Violation**
|
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23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
**black shelving where bread is stored on cooks line
**breading rack on cooks line
**inside and outside of trash cans
** rack on wall in prep room
** sides of equipment
**fire system on wall next to hand-sink
**pipes under hand sink in prep room **Repeat Violation**
|
|
33-31-5
|
|
Basic - Unnecessary items/unused equipment on the premises.
Operator was cited and warned on a previous inspection. Callback for this violation is 9/7 **Repeat Violation**
|
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed.
Server station
Cooks line **Repeat Violation**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
2 live by hand sink
2 live by slicer
6 under bar handsink
|
|
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.
Reach in cooler on cooks line-
Meatloaf 46°
Sausage 46°
Shrimp 46°
Ribs 46° **Admin Complaint**
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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.
Baked beans 120°
Black eyed peas 120°
Greens 120°
Operator put in cold at 9:30, then checked at 12:00 the food was 180°,operator turned the hot well warmer. **Corrective Action Taken**
|
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08A-10-4
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|
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Raw chicken over cooked ribs in reach in cooler **Corrected On-Site** **Repeat Violation**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
** fryer baskets
**inside of reach in cooler
**Repeat Violation**
|
|
31B-02-4
|
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Cooks line **Corrected On-Site**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Inspectors reads 46°
Operators reads 56°
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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