Violation
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Observation
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent.
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris.Cook line equipment
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelves Around front counter area coffee machine
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.Around
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14-05-4
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Basic - Cardboard used to line food-contact shelves.Spice shelf in the prep kitchen.
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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.Kitchen
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Around
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.Cellphone on top of the reach in cooler.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair.Reach in cooler door.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.Kitchen counter top around the hand wash sink. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered.Observed soups stored in Reach in cooler not covered.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.Front counter reach in coolers storing wine.
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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36-56-4
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Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.Observed Cook line stove trays soiled with old food.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.Unused equipment Around the back door area. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind the steam table and sandwich press.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed *potato salad (51°F); *shredded lettuce (51°F - Cold Holding); *stuffing (54°F - Cold Holding); slicedham (*62°F - Cold Holding)held in cook line reach in cooler.
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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. Observed *butterblend (88°F) held on counter top.
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. *meat ball (53°F); *lamb (51°F - Cold Holding); *plant (53°F - Cold Holding); *chicken (56°F)
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *meat ball (53°F); *lamb (51°F - Cold Holding); *plant (53°F - Cold Holding); *chicken (56°F)
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.Gallons ofmilk , Orange juice.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen
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31B-03-4
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Intermediate - No soap provided at handwash sink.Kitchen
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.Paint brush used as basting brush.
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.End unit not cold.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Lamb stew, chicken soup.
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