Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.on cooking equipment
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.on walk in
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.in reach in on cook line **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.phone on shaker of spice **Corrected On-Site**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.cook **Corrected On-Site**
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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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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.pitchers used for wings
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Especially heavy debris around mop sink behind ice machine
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On walk in
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.on table bottom shelves in the kitchen
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.racks throughout kitchen greasy and soiled also racks in dish room
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area and raised drains
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.in kitchen
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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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12A-08-4
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High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Over a minute to reach 100°
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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 under the microwave beef 45°, chicken 48° ice added to top of produce, and breading station chicken 46°, wings 45° dip 47° product moved to walk in
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.in reach in cooler **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.around lids and containers and scale by hot well
And on sandwich press
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wrong size delivered by supplier
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-16-4
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Basic - Intermediate - Walk in cooler shelves soiled with food debris.
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