| Violation
|
|
Observation
|
|
32-02-4
|
|
Basic - Bathroom door left open other than during cleaning or maintenance.
Men's , women's restroom doors open. **Warning**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
Heavily soiled exterior of equipment including handles to coolers. Throughout kitchen. **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Plates of half eaten employee foods over restaurant foods in make table. Moved by manager **Warning**
|
|
40-06-5
|
|
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jackets , clothing on prep area in kitchen. **Warning**
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris.
Floors soiled throughout.
Grease build up on floor by cookline. **Warning**
|
|
08B-19-4
|
|
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.
Bags of rice noodles in soiled water in cooler in kitchen. **Warning**
|
|
08B-31-4
|
|
Basic - Food stored in undrained ice.
Bulk ice in untrained ice cooler at frontline.
Bags of rice noodles in untrained cooler in kitchen. **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Bags of rice , carrots , on floor in rear kitchen. **Warning**
|
|
22-08-4
|
|
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Soiled interior of microwave and oven. Kitchen. **Warning**
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled Counters and shelves at kitchen. Multiple areas.
Soiled residue build up on exterior of multiple equipment. Food containers. **Warning**
|
|
22-16-4
|
|
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled interior of multiple reach in coolers and reach in freezers. **Warning**
|
|
25-32-4
|
|
Basic - Reuse of single-service or single-use articles.
Multiple single service zip lock bags reused in kitchen area. **Warning**
|
|
29-49-6
|
|
Basic - Standing water in bottom of reach-in-cooler.
Standing water in base of reach in cooler . Kitchen. **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
2 soiled wet wipes on counter in : kitchen. **Warning**
|
|
12A-07-5
|
|
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee not wash hands between changing gloves. **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee placing garnish with bare hand contact. Stop sale issued. **Warning**
|
|
14-31-5
|
|
High Priority - Nonfood-grade bags used in direct contact with food.
Multiple vegetables, celery , tomatoes, in shopping bags in kitchen. **Warning**
|
|
08A-02-6
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Ready to eat celery , cut tomato , touching raw chicken , raw beef in make table cooler. Moved by manager
Vegetables may only be served cooked. **Corrective Action Taken** **Warning**
|
|
03A-03-5
|
|
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Tray of shell eggs : ambient 55°. Placed about 30 mins before. Moved by manager **Corrective Action Taken** **Warning**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Bags of rice noodles in soiled water in cooler in kitchen.
Employee placing garnish with bare hand contact. Stop sale issued. **Warning**
|
|
01B-02-5
|
|
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw chicken 50° , raw beef 49°, cooked Potatoes 47° in reach in cooler opposite grill. Items since last night. **Warning**
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In make table :
Cold holding : Raw chicken 50° , raw beef 49°, cooked Potatoes 47° in reach in cooler opposite grill. Items since last night.
Container of cooked rice on kitchen counter at 75°.
Cut tomato 47 ° in make table. **Warning**
|
