| Violation
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|
Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Oil and pizza sauce
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
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16-01-4
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Basic - Dishmachine has unreadable data plate/operating specifications.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans area
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Pots and pans area
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10-08-4
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **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.
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Wait station area
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16-46-4
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|
Basic - Old labels stuck to food containers after cleaning. Pots and pans area
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrective Action Taken**
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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. Wait staff making salad and cook grinding mozzarella cheese
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmation #186028148
Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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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. pooled eggs (63°F - Cold Holding); marinara sauce (64°F - Cold Holding); chicken stock (42°F - Cold Holding); butter (73°F - Cold Holding); (49°F - Cold Holding); pasta (47°F - Cold Holding); chicken wings (49°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); iced down with ice bags and also put into the freezer to reach 41° **Corrective Action Taken** **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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22-22-4
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|
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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|
31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by bus cart **Corrected On-Site**
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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. Pots and utensils **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line **Corrected On-Site**
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|
16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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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. Gave them the written plan
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta still in the cooling process **Corrected On-Site**
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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. walk In cooler
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained and expired
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only. Back door near the restrooms
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