| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep table cook line.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. Observed approximately 25 dead roaches between dishwasher area and reach in cooler main cook line. Observed approximately 25 dead roaches in dish wash area and under table near reach in cooler is located. Observed approximately 6 dead roaches inside hand wash sink kitchen.
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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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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Walk in cooler.
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36-24-5
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Basic - Hole in or other damage to wall. Near hand wash sink kitchen.
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table rush kitchen.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Cook line area, stove, fryer machine. Flat grill.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen near three compartment sink kitchen.
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (48°F - Cooling). Food has been cooling overnight. See stop sale.
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01B-37-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (48°F - Cooling). Food has been cooling overnight. Inside walk in cooler. See stop sale.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork stored directly inside grocery plastic bag located walk in cooler.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 live roaches between dishwasher area and reach in cooler main cook line, approximately 2 lives roaches by the walk in cooler door located at the kitchen next to the cook line. Observed approximately 8 live roaches under prep counter kitchen area near food.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic containers.
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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 area.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen area.
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