Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. On flour bin. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. White buckets on floor in walk in cooler. **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over cooks line food. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Red drinking tumblers . **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Screen door. Exterior door propped open with empty food box. **Repeat Violation** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 66°F **Repeat Violation** **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. C are of dinner napkins on floor in server station. **Warning**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Drill chuck key and 25 foot tape measure on cooks lines **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Prep cut Unwashed broccoli. **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. 12:00pm. Teriyaki chicken 120°, operator reheated chicken to 170°F **Corrected On-Site** **Warning**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 173°F ice cream scoop. **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Mussels over seafood salad **Repeat Violation** **Warning**
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41-28-4
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High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dinning room. Sanitizer buckets 00ppm. operator corrected sanitizer bucket **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Hand sink on cooks line **Warning**
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22-09-4
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Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Flour, sugar **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Strand sink by dish room **Repeat Violation** **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of prep table. **Repeat Violation** **Warning**
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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. Cooked pork, seafood salad, sushi, cooked potatoes **Repeat Violation** **Warning**
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