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.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Shelving above grill and flat top area
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of make tables, steamer, flat top, grill, reach in coolers and freezers
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. On fan in reach in cooler by flat top. Also mold buildup on interiors of reach in coolers around the gaskets
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. All gaskets
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36-24-5
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Basic - Hole in or other damage to wall. Corners heading into kitchen and around dish area
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36-62-4
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Basic - Light not functioning. In reach in cooler in server area and in kitchen
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in any holding units
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. All reach in coolers and freezers
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25-32-4
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Basic - Reuse of single-service articles. Dressing container reused to store prepared greek dressing
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Under 3 compartment sink
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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. Container of flour in dry storage area **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm
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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. Reach in cooler by grill Burger 45°F, French Toast 46°F, hash browns 46°F, ham 47°F
Manager got all items out of cooler **Corrective Action Taken** **Repeat Violation**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bottles of bleach by bottles of dressing on floor. Manager got food away from chemicals **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Maketables
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed wiping cloth and had knife in sink. Manager corrected actions of cook. **Corrected On-Site**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Women's restroom tested at 68°F
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler by flat top in kitchen
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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. Greek dressing.
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. 2 certificates missing expiration date. Manager filled in onformation **Corrected On-Site**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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