Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Prep area

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Plates on crates, storage area

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Employee punctured them Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Above clean dishes in dish washing area Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone on cutting board, employee moved it Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Cook cooking

Basic – Employee with no hair restraint while engaging in food preparation

Portioning open foods, prep area, got a hat Corrected On-Site

Basic – Food stored on floor. Salt in bags for softener, in chemical/mop sink room

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

By triple sink

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink by prep area, mgr placed one Corrected On-Site

Basic – Reach-in cooler shelves with rust that has pitted the surface

In upright cooler in banquet kitchen upstairs

Basic – Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water

65f raw fish, employee iced them down, less than 4hrs Corrective Action Taken

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 grabbed bread, explained to her and she got gloves Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna on shelf above bread, upright cooler, pre area, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

80f fries and cooked asparagus, mgr stated is under time but no procedure available and no time, employee write time on Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Cleaner by clean plates in dish washing area, employee moved it Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

On main splitter and has to be on red side hose side

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+400 ppm quat in bucket, retest strip very dark green, cook line, employee diluted it to 300 ppm Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Chick peas open on Monday morning, employee wrote date on Corrected On-Site

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

Emailed one Corrected On-Site

Intermediate – Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request

Emailed it

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Ice bin and around nozzles, server area by kitchen

Intermediate – Handwash sink not accessible for employee use at all times

With tray, hand sink by cook line, employee moved it Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

None

Intermediate – Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures

Employee labeled them part cooked Corrected On-Site