Violation
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Observation
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. Bar **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. Naan cover **Warning**
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler gasket cook line, dry storage shelving rusted, ice machine with rust- company replacing bin **Corrective Action Taken** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. By two door glass reach in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen **Warning**
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08B-38-4
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Basic - Food stored on floor. Lamb in walk in freezer, plastic water bottles bar **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bare wood shelf dry storage **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Potato ball in thank you bag- changed bag **Corrected On-Site** **Warning**
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Has screening and will be installing **Corrective Action Taken** **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Handwash sink bar pipe not attached to handwash sink **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Pipe handwash sink cook line **Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked Spinach 55-59°f (cooling 4/24/19 establishment closes at 9:45pm temped at 1:28pm) **Warning**
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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. Approximately 6 in bar area **Warning**
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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. cheese 54°f placed into reach in freezer reached 39-43°f **Corrected On-Site** **Warning**
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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 Spinach 55-59°f (cooling 4/24/19 establishment closes at 9:45pm temped at 1:28pm) **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over bread and sauce- rearranged **Corrected On-Site** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut melon and tomato/cucumber salad **Corrected On-Site** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too deep and covered cooked spinach **Warning**
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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. **Warning**
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27-09-4
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Intermediate - No cold running water at hand wash sink. Cook line **Warning**
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