Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Bar area. **Repeat Violation**
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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 acoustic tiles.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Observed spoons stored in soiled dish on counter.
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14-11-4
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Basic - Equipment in poor repair.
Grooved cutting boards.
Door to walk in cooler broken.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Dish area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Storage area, dish area. Operator in process of cleaning floors.
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08B-30-4
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Basic - Food stored in dry storage area not covered.
Sugar or salt bin uncovered.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
In storage area, reach in cooler.
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
Clean dish ware stored in cook line have food debris on tops.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open water bottles and Gatorade in reach in cooler.
Operator moved all items into container and placed on bottom of reach in cooler. **Corrected On-Site**
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10-08-4
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Basic - Scoop handle in contact with sugar.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
On top of rack in kitchen, tins. **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Counter tops on cookline.
Shelving for dish rack, dry storage soiled.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Too dark to read thermometer in walk in cooler.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Holes in dry storage wall.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Cookline.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Unlabeled squeeze bottle in reach in cooler.
Bin of salt or sugar on storage rack. **Repeat Violation**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
2 live in kitchen.
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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.
Lasagna 46 °F
Meat sauce 46 °F
Lasagna 45 °F
Lasagna 46 °F
In walk in cooler
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Employee reheated meatballs and sausages in sauce, began reheating process at 11am. Employee put in steam table. Meatballs temped 130-160 °F sausages temped 90-155 °F. Employee put back on stove to complete reheating. **Corrective Action Taken**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Pasta date marked 6/7/2019 in walk in cooler.
Roasted garlic date marked 5/26 in walk in cooler.
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Pasta date marked 6/7/2019 in walk in cooler.
Roasted garlic date marked 5/26 in walk in cooler.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items.
Bottle of peroxide and first aid kits on top shelf on rack near single service items and linens. **Repeat Violation**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Probe Thermometer soiled.
Microwave interior.
Hand wash sink faucet soiled.
Oven tops soiled food/grease. **Repeat Violation**
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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.
Bucket in bar hand wash sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Employee dumping water from steam table into sink. Advised to dump in 3 compartment sink. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Men's restroom. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Employee added soap. **Corrected On-Site**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Woman's restroom.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
On cookline.
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