Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Doors on restrooms are not self closing
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35A-03-4
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Basic - Dead roaches on premises.
One dead roach on wall near oven, one dead roach on prep table, three dead roaches on floor under table in 2nd dining room
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
No hair restraint on employee preparing food, employee put in a hat during inspection
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Floor soiled with grease and debris **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Container of flour stored on floor
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36-24-5
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Basic - Hole in or other damage to wall.
Hole in wall in ware washing area
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
Hood filter missing in hood system **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease build up and food debris on surfaces in kitchen area **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered.
Tomato and cucumber, tea container stored uncovered in kitchen/dining area. Employee properly covered food items **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Pipe leaking under triple sink into silver pan
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched went to prep chicken, spoke to employee about proper hand washing procedure
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken stored over shrimp and fish in reach in freezer
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach near hand wash sink
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
meatloaf (58F - Cold Holding) stored in reach in cooler from previous day
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Vacuum breaker missing at faucet near triple sink
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written plan available at inspection
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Build up of food debris on Fryer baskets
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Bucket stored in hand wash sink, manager removed bucket during inspection **Corrected On-Site**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof provided at inspection
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Unlabeled spray with clear solution stored on bottom shelf under hand wash sink
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Cooking greens with meat on small potable stove in kitchen area
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