Violation
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Observation
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16-10-4
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Basic - Abrasives and detergents not removed during the rinse process. Spots on bar glasses
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee dirty knife container on cutting board
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Too many rings,bracelets
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation. Bartender
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14-11-4
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Basic - Equipment in poor repair. Knobs on grill
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Bar
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36-11-4
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Basic - Floors not maintained smooth and durable. Kitchen floor
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Cloth in eggs **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75f Scoop **Corrected On-Site**
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25-05-4
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Basic - Single-service articles improperly stored.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Bar
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41-09-4
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High Priority - Bleach in use for cutting board is greater than 400ppm cl
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Lemons to closed to splash range of handsink
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Expo
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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. Cream cheese 61f. Switched-to time. Blue cheese pantry prep 45f,
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03F-02-4
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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. Cream cheese and yogurt **Corrected On-Site**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw shrimp over fries **Corrected On-Site**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Numerous cream sauces dated 5/5-5/24. Discarded
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Touched mouth to water pitcher
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35A-07-4
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High Priority - Small flying insects in bar area. 2 live fruit flies in bar
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.bartender
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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08B-03-4
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Intermediate - No filter date on water filter
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form given
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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. Missing ending date
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03G-09-4
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Intermediate - Reduced oxygen packaged food label lacking required information. Chicken
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Repeat Violation**
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