Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-36-4
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Basic - Ceiling tile missing. By the dining area.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. By the prep area.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Observed spatula between 3 compartment sink and wall.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Located in front of standing freezer by the prep area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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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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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-5
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Basic - Equipment in poor repair. Observed sandwich station make table cooler gasket torn in.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Underneath kitchen equipment.
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08B-38-4
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Basic - Food stored on floor. Observed cases of water and drinks stored on floor.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gasket soiled. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing cooler.
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08B-12-5
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Basic - Stored food not covered. Observed cooked pork chops and cooked shredded beef stored inside standing cooler not covered.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and prep area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Located by the 3 compartment sink spray hose. **Repeat Violation**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over flan inside standing cooler. **Corrected On-Site**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed bottle of Clorox stored next to container with rice in the prep area. **Corrected On-Site**
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11-07-5
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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. Provided flyer to operator.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and slicer soiled.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed empty container stored inside hand washing sink by kitchen area. **Corrected On-Site** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located next to prep sink. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Hand washing sink located next to prep sink. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork chops and cooler cooked shredded beef stored inside standing cooler not properly date marked. **Repeat Violation**
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