| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container.
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on reach in cooler in kitchen.
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed shake by prep table on cook line no straw or lid.
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Observed phone on prep table shelf.
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food in kitchen with no hair restraint.
|
|
29-09-4
|
|
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle at hand wash sink on cook line.
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
|
10-12-4
|
|
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soiled surface. **Corrected On-Site**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 87°F standing water on cook line.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink on cook line.
|
|
29-49-5
|
|
Basic - Observed standing water in bottom of reach-in cooler in kitchen.
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Observed cheese in walk in cooler not covered. **Corrected On-Site**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in some areas of kitchen.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
|
03D-02-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler 1/2 a pot full of chicken soup; as per employee cooked and put away from the night before at 49°F cooling.
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in walk in cooler 1/2 a pot full of chicken soup; as per employee cooked and put away from the night before at 49°F cooling.
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. Observed soiled blue cutting board in kitchen.
|
|
31A-10-4
|
|
Intermediate - Equipment drain line draining into handwash sink. Observed at bar drain line in hand wash sink.
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by bucket of forks. **Corrected On-Site**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper or hand drying device in kitchen hand wash sink.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef and cooked pork as per employee cooked over 24 hours not date marked.
|
