- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. Woman preparing Food (bread)
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Garbage disposal area location improper because it is causing a nuisance or public health hazard.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- 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.
- High Priority - Employee washed hands with cold water.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. RIF **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/13/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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