Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. Ware washing machine, surrounding surfaces, dump sink and drain boards heavily soiled.
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Ice cream/ shake area handwash sink.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.plastic solo cup in tarter sauce.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hall area near employee break room.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.drain under prep sink in rear of kitchen heavily soiled.
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36-47-5
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Basic - Fryer Hood and filters heavily soiled with accumulated grease, dust or food debris. .
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 panels missing. Manager replaced during inspection. **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
**Corrected On-Site**
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51-18-6
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Basic - No copy of latest inspection report available. Manager at that time requested email and it was not printed out.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair-upright unit at fryer area.
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25-05-4
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Basic - Single-service articles improperly stored. Styron cups at drive thru area.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Spoons etc at drive thru area.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelves over prep area near prep sink.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves both heavily soiled with encrusted food debris.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Advised dishwasher to wash prior to stacking clean dishes just out of dish machine.
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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. 3 small black flying bugs in dishwash area.
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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. Cut lettuce on prep line piled above chill line temped at 52°. Advised manager to not store foods above chill line on prep coolers.
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22-36-4
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Intermediate - Accumulation of splattered milk-like substance on milk dispensing nozzle/equipment and throughout ice cream area.
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher did not know about test strips or what was being tested for.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Dishwasher unaware of test strips and asked what inspector was doing with her test strips.
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