| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of condiment bottle in reach in cooler at inside bar
- mold like substance around soda nozzle ring in inside bar area **Warning**
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty drawer or rack.
- metal spoons in soiled container **Warning**
|
|
21-05-4
|
|
Basic - Cloth used as a food-contact surface.
- contacting in use mixers **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- water with citrus and mint/ basil in are area closed to service items **Warning**
|
|
12B-02-4
|
|
Basic - Employee eating in a food preparation or other restricted area.
-young lady drinking next to condiment station **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- sub sandwich in reach in cooler at inside bar **Corrected On-Site** **Warning**
|
|
40-07-4
|
|
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- black book bag inside of empty ice pit at inside bar area **Warning**
|
|
13-07-4
|
|
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- black watches on employees in the kitchen
- bracelet on employee on for the prep line **Warning**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
- various areas **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
- reach in cooler gaskets holding ice shot glasses **Warning**
|
|
08B-27-4
|
|
High Priority - Basic - Food placed in soiled container/equipment.
- oyster crackers by expo line **Warning**
|
|
08B-12-4
|
|
Basic - Food stored in holding unit not covered.
- drink condiments in outside bar uncovered **Warning**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice.
- outside bar **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 119°F, dipper well on kitchen line **Warning**
|
|
16-48-4
|
|
Basic - Old food stuck to clean dishware/utensils.
- multiple ceramic plates **Warning**
|
|
29-08-4
|
|
Basic - Plumbing system in disrepair.
- pipe under 4 compartment sink in inside bar area leaking **Warning**
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination.
- **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
- condiments removed from manufacturer packaging and not identified in bulk container in bar area **Warning**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Admin Complaint**
|
|
12A-25-4
|
|
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched/ scratched her hair, adjusted her black shirt, touched her left eye, went back to service no handwash
- separate employee touched her hair then went to grab a clean service item
- separate employee touched left side of their nose and **Admin Complaint**
|
|
12A-28-4
|
|
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- female employee touched her soiled apron then clean service item **Admin Complaint**
|
|
09-01-4
|
|
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.
- female employee touched cored pineapple utilized for a drink and gave it to a guest **Admin Complaint**
|
|
12A-05-4
|
|
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee drank water with citrus and mint, no immediate handwash **Admin Complaint**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- 10-15 in inside bar area in proximity to service items and open, unprotected food that had been landed upon
- 1 by handwash sink in inside bar area next to open, unprotected condiments
- approximately 20-30 in outside bar area in various locations in proximity to and contacting food **Admin Complaint**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Expo kitchen:
- cut fruit 45-50°F,
- crema sauce 51°F,
- cheese 48°F,
- salsa 59°F,
- tomato base salsa 55°F,
- chicken 53°F, **Warning**
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-chef touched soiled shirt with gloves on, no handwash and went back to cooking **Admin Complaint**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- citrus in inside bar area
- ice shot glasses
- all garnishes in outside bar area **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of Reach in freezer with ice shot glasses
- mold like substance inside of slushee mix nozzles at inside bar area **Warning**
|
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
|
|
11-03-4
|
|
Intermediate - Certified Food Manager(s) or person(s) in charge lacks knowledge of employee health policy and health responsibilities
- lack of demonstration of knowledge pertaining to handwashing, cross contamination, barehand contact, appropriate maintenance of temperature parameters, gaining corrective action upon request
**Warning**
|
|
01C-03-4
|
|
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink.
- outside bar area **Warning**
|
|
13-05-4
|
|
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. **Warning**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
- outside bar area **Corrected On-Site** **Repeat Violation** **Warning**
|
|
05-10-4
|
|
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
|
|
02A-01-4
|
|
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
|
