- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk in cooler
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Old, unused equipment stored outside.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk in cooler
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of potatoes
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. With stain
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Container with salt, case of oil at kitchen
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Insect control device installed over food preparation area. At bar area
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old, unused equipment stored outside.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw fish on top of prep table **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Inside reach in cooler
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Screws driver , duct tape inside utnsil
- Basic - Utensils in poor condition. Wood cutting board
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Pork and chorizo soup 100 f found at steam table
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over rte ham **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw beef inside reach in freezer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food. Pitcher with detergent to clean floors, as per employee, on top of prep area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand washing sink blocked by co2 tank and keg
- Intermediate - No soap provided at handwash sink.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Pitcher with cleaner
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, cooked mashed potatoes **Repeat Violation**
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At the three compartment
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Door used at reach in cooler is made of wood.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Utensils in poor condition. Wooden spoon, spatula
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator called company to service unit.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without immediately cooling the food after the initial heating process. Operator transferred chicken to fully cook.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, but not sanitizing at the three compartment sink. The 3 CS is not set up
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 111 f operator transfer sauce to reheat.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef at reach in freezer. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing. To store bucket inside. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers.
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5/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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