Violation
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Observation
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Dish rack by 3-comp sink, shelves through the cookline, hand wash sink knobs, fan by dish machine.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Entire cookline.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted, located on a shelf above 3-comp sink. Operator inverted it. **Corrected On-Site**
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24-14-4
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Basic - Clean utensils stored between equipments. Knife. Operator removed the knife. **Corrected On-Site**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Pot next to a fan on a shelf by the dish machine.
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21-05-4
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Basic - Cloth used as a food-contact surface. Pork wonton container in glass reach in cooler. Operator removed towel. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. By prep sink.
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16-01-4
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Basic - Dishmachine has no data plate/operating specifications.
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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 candies. Operator removed item. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Containers next to rice cooker.
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14-11-4
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Basic - Equipment in poor repair. Rack by dish machine rusty.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cookline cooler.
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36-14-4
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Basic - Grease accumulated under cooking equipment.
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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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14-69-4
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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. Spoons in standing water at 80°F next to rice cooker. Operator removed the container . **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Vertical roasting oven.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By the dish machine. **Corrected On-Site**
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14-31-4
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Basic - Nonfood-grade meat tenderizer used in direct contact with food. Wood with nails.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. True brand refrigerator located at the end of cookline.
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23-01-4
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Basic - Vending machine exterior soiled.
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29-03-4
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Basic - Water draining onto floor surface. Cook line drain line leak.
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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. Vinegar squeeze bottle by the cookline. **Repeat Violation**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Can of corn dented.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked rice with bare hands. Employee will reheat the rice. **Corrective Action Taken**
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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 ribs on the cook line at 70°F. Operator put it back in the cooler. **Corrective Action Taken** **Repeat Violation**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked chicken wings 45°F-54°F cooked and cooled overnight as per operator
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Poultry over raw beef.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. At the dish machine.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken wings found at 45°F-54°F cooked and cooked from overnight as per operator.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine Operator placed paper towel next to the sink. **Corrected On-Site**
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