| Violation
|
|
Observation
|
|
14-01-5
|
|
Basic - Bowl or other container with no handle used to dispense food. Observed metal container used to mix quinoa and rice. Employee replaced the container for an spoon. **Corrected On-Site**
|
|
24-27-4
|
|
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored next to the hand sink.
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored underneath the counter with food contact surface up.
|
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed. Observed old license displayed.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive marks on cutting boards inside kitchen and the bar (some of them).
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on food shelving at the pizza area. Chef discarded it. **Corrected On-Site**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee popsicle stored inside reach in cooler at the pizza area. Chef discarded it. **Corrected On-Site**
|
|
40-06-5
|
|
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a personal bag on the warewashing area.
|
|
13-07-4
|
|
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation ( cutting fruits) wearing a bracelet.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. Observed between hand sink and reach in freezer.
|
|
10-14-5
|
|
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on the floor next to the ice machine. Employee moved them immediately. **Corrected On-Site**
|
|
10-08-5
|
|
Basic - Ice scoop handle in contact with ice. Observed handle touching the ice used for drinks at the bar ice bin.
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the cooler and the wall. Employee discarded on the garbage. **Corrected On-Site**
|
|
10-18-5
|
|
Basic - In-use utensil stored in sanitizer between uses. Observed knife stored inside sanitizer container.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to the steam (water temperature was 92°f). Chef discarded the water and sent the utensils to the warewashing area. **Corrective Action Taken**
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at the end of the bar station.
|
|
16-48-4
|
|
Basic - Old food stuck to clean dishware/utensils. Observed old stickers on ready to use clean containers.
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. Observed old label ( yellow tail on chicken container).
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Observed gaskets in disrepair on the salad station cooler.
|
|
06-09-1
|
|
Basic - Reduced oxygen packaged fish packaged onsite or commercially processed and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged fish not frozen inside walking cooler and inside reach in cooler. Employee opened the bags immediately. **Corrected On-Site**
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. Employee corrected the issue immediately. **Corrected On-Site**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left at the bar counter.
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Observed brown sugar on plastic container without label. Employee placed the label on it. **Corrected On-Site**
|
|
08B-56-4
|
|
High Priority - Food stored in ice used for drinks. See stop sale. Observed juice bottle stored in ice used for drinks at the bar ice bin station. Employee discarded the ice.
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar employee washing utensils inside the hand sink .
|
|
08A-02-6
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above pepperoni inside reach in freezer at the pizza station ( raw chicken was not commercially packaged). Employee inverted the storage order. **Corrected On-Site**
|
|
08A-20-5
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit. Observed chicken burger above beef patties inside reach in cooler underneath the cook line. Employee inverted the order immediately. **Corrected On-Site**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed orange juice bottle stored in ice used for drinks at the bar ice bin. Employee discarded the ice.
|
|
01B-02-5
|
|
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish at 49°f, shrimp at 57°f, cheese at 55°f, tempura batter at 56°f ( all the food since 6:00 am as per employee, so more than 4 hrs)stored inside cooler in front of the cook line. Cooler ambient temperature is 50°f. Employee started discarding the food.
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish at 49°f, shrimp at 57°f, cheese at 55°f, tempura batter at 56°f ( all the food since 6:00 am as per employee, so more than 4 hrs)stored inside cooler in front of the cook line. Cooler ambient temperature is 50°f. Employee started discarding the food.
|
|
22-20-5
|
|
Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed mold like substance inside the ice machine.
|
|
11-07-5
|
|
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. Information was provided.
|
|
14-74-7
|
|
Basic - Intermediate - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 50°f in front of the cook line.
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. Observed old debris on can opener. Can opener was replaced. **Corrected On-Site**
|
|
16-34-4
|
|
Intermediate - Expired quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Observed expired test kit since 2017. Quat test kit was replaced for a new one. **Corrected On-Site**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar employee washing utensils inside the hand sink .
|
|
22-56-4
|
|
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed one of the high temperature dishwasher just reaching 158°f
|
|
53A-01-7
|
|
Intermediate - Manager or person in charge lacking proof of food manager certification.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the bar station. Station was restocked with napkins. **Corrected On-Site**
|
|
31B-05-4
|
|
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed device u able to dispense paper towel at the warewashing station.
|
|
02C-02-5
|
|
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stock from 3/22 as per employee without date marking. Chef discarded. **Corrective Action Taken**
|
