| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Under grill area.
Under drink dispenser near front counter.
Shelves in walk in cooler. **Repeat Violation**
|
|
14-05-4
|
|
Basic - Cardboard used to line food-contact shelves.
Inside reach in cooler by grill area.
|
|
36-17-5
|
|
Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
On cook line. **Repeat Violation**
|
|
36-73-4
|
|
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under dish area.
Floor under cooking and refrigerated equipment on cook line.
Floor in dry storage area under racks.
Floor under ice machine in back area.
Wall under dish area.
Wall under triple sink. **Repeat Violation**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Container of liquid oil on floor by dish area. Oil moved. **Corrected On-Site**
|
|
14-70-4
|
|
Basic - Ice buildup in walk-in freezer.
Around walk in freezer door.
|
|
16-38-5
|
|
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Rinse gauge never moves.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
At hand washing sink by dish machine.
|
|
12B-13-4
|
|
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Two opened water bottles in walk in cooler. Bottles removed. **Corrected On-Site**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
Gasket for reach in cooler on left side of grill area. **Repeat Violation**
|
|
12A-27-4
|
|
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook on grill cracked eggs and immediately pan handles without washing hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken** **Warning**
|
|
12A-17-4
|
|
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Two employees washing hands at hand washing sink by dish only washed for approximately 5 seconds. Inspector coached employee on proper hand washing procedures. **Warning**
|
|
35A-02-6
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Two live flies observed in kitchen area.
|
|
29-37-4
|
|
High Priority - Spray hose at dish sink lower than flood rim of sink.
Hose for dish machine.
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On cold make line by grill area, diced ham 50°F, sliced cheese 50°F.
In stand up reach in cooler by front counter, waffle batter 46°F. All items placed into service approximately one hour prior. All items moved to cooler to cool. **Warning**
|
|
03F-02-5
|
|
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Eggs above grill held on time on time marking. Cook states that eggs put out approximately one hour prior. Cook placed time marking. **Corrected On-Site**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
All interiors of reach in coolers on cook line.
Interior of ice bin across from cash register. **Repeat Violation**
|
|
31A-15-4
|
|
Intermediate - Employee filled water pitcher/cup at handwash sink.
Container of water filled at hand washing sink by dish area. **Repeat Violation**
|
|
16-62-1
|
|
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No device or test strips available.
|
|
16-54-4
|
|
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Dish machine rinse cycle only reaching 147°F. **Repeat Violation**
|
