| Violation
|
|
Observation
|
|
21-05-5
|
|
Basic - Cloth used as a food-contact surface.
Bacon stored on cloth on cook line. Employee moved bacon to cutting board. **Corrected On-Site**
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing.
Wall in wait station.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board on reach-in cooler across from stove.
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee can of coke stored in reach-in freezer across from back door. Manager removed can of coke. **Corrected On-Site**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
Cups stored in wait station.
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
Back door to kitchen.
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in freezer across from kitchen hand washing sink. **Repeat Violation**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on shelf next to oven.
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf above prep table in dish area. **Repeat Violation**
|
|
14-33-4
|
|
Basic - Shelf with rust that has pitted the surface.
Bottom shelf of prep table in dish area.
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination.
To go containers stored in wait station. Manager turned containers over. **Corrected On-Site**
|
|
06-01-5
|
|
Basic - Time/temperature control for safety food thawed in an improper manner.
Ham thawing in standing water in prep sink across from oven.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel on reach-in cooler across from stove.
|
|
21-07-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket in wait station, 0 ppm.
|
|
41-07-4
|
|
High Priority - Container of medicine improperly stored.
Polygrip stored on shelf with food next to back door.
|
|
12A-28-4
|
|
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched pants and began to handle potatoes without washing hands. Manager had employee stop and wash hands.
|
|
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 touched toast on cook line.
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Item stored on reach-in cooler across from the stove: mashed potatoes (46F - Cold Holding). Employee stated item placed on counter 30 minutes prior to temperature being taken. Employee placed item in walk-in freezer to reduce temperature to 41F.
Item in wait station reach-in cooler: butter (53F - Cold Holding), cottage cheese (47F - Cold Holding). Employee stated items placed in cooler 30 minutes prior to temperature being taken. Employee voluntarily discarded cottage cheese. Manager moved butter to walk-in freezer to reduce temperature to 41F.
**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
|
|
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 and the time removed from temperature control cannot be determined.
Eggs on cook line stored on prep table next to stove. Manager stated item placed on counter two hours prior to inspection. Manager placed proper time on eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
|
|
41-10-4
|
|
High Priority - Toxic substance/chemical improperly stored.
Perfume stored on shelf above prep table in wait station. Manager removed perfume and placed in office. **Corrected On-Site**
|
|
08A-04-5
|
|
High Priority - Unwashed produce stored over ready to eat food.
Tomatoes stored over cooked Turkey in walk-in cooler.
Manager moved tomatoes to bottom shelf. **Corrected On-Site**
|
|
22-02-4
|
|
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach-in cooler across from stove stained.
Blade of can opener in dish area.
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing.
Cutting board stored on hand washing sink across from dish machine. Manager removed cutting board. **Corrected On-Site**
|
|
14-16-4
|
|
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Containers stored on shelf across from dish machine.
|
|
16-37-1
|
|
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit for dish machine.
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
Hand washing sink in dish area.
Manager placed soap at hand washing sink. **Corrected On-Site**
|
|
53A-14-4
|
|
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Manager unaware thermometer needed to register below 41F.
|
|
27-16-4
|
|
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No hot water at hand washing sink across from kitchen reach-in cooler with microwave on top. **Repeat Violation**
|
