FONTANA RESTAURANT

Violations (37)

• 29-34-4Critical

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish machine

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish machine

  High Priority

• 01B-12-4Critical

  Food contaminated by employees/consumers and operator continued to serve food. See stop sale.

  High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. observed a used water bottle buried in the ice bin used to make drinks. Manager removed bottle and discarded ice

  High Priority

• 08B-56-4CriticalCorrected on site

  Food stored in ice used for drinks. See stop sale.

  High Priority - Food stored in ice used for drinks. See stop sale.observed a used water bottle buried in the ice bin used to make drinks. Manager removed bottle and discarded ice **Corrected On-Site**

  High Priority

• 08B-01-4Critical

  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

  High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard provided at front buffet area. Products are: bagels, bread, yogurt, cut fruits and muffins.

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt at 69°F, cut melons at 53°F in front counter buffet

  High Priority

• 41-10-4Critical

  Toxic substance/chemical improperly stored.

  High Priority - Toxic substance/chemical improperly stored. Observed at dry cabinet a spray with WD-40 with food. Chef discarded the spray bottle. **Corrective Action Taken**

  High Priority

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones , purses.

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

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation. Several employees in the kitchen

  Basic - Employee with no hair restraint while engaging in food preparation. Several employees in the kitchen

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed reach in cooler in the main hall way dripping water inside the unit

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside. In dishwasher room

  Basic - Exterior door has a gap at the threshold that opens to the outside. In dishwasher room

  Basic

• 29-09-4

  Faucet/handle missing at plumbing fixture. In pantry station.

  Basic - Faucet/handle missing at plumbing fixture. In pantry station.

  Basic

• 36-22-4

  Floor area(s) covered with standing water. On some areas of the kitchen

  Basic - Floor area(s) covered with standing water. On some areas of the kitchen

  Basic

• 36-11-4

  Floors not maintained smooth and durable.

  Basic - Floors not maintained smooth and durable. Observed floors throughout the kitchen missing grout in most areas, cracked or broken tiles, with food debris between the tiles and some standing water in some areas due to the floor being in disrepair .

  Basic

• 36-24-5

  Hole in or other damage to wall. In front of walk in cooler located in the pantry station

  Basic - Hole in or other damage to wall. In front of walk in cooler located in the pantry station

  Basic

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic

• 10-08-5

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed at soda station.

  Basic

• 10-17-4

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all table fans soiled with dust, walking cooler fan covers.

  Basic

• 14-33-4

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

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

  Basic

• 36-34-5

  Walk in cooler vents vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Walk in cooler vents vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. In some areas of the kitchen , by dish washing rooms.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. In some areas of the kitchen , by dish washing rooms.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout the kitchen not kept in sanitizer solution.

  Basic

• 16-33-4

  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

  Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

  Intermediate

• 01C-03-4

  Clam/mussel/oyster tags not marked with last date served.

  Intermediate - Clam/mussel/oyster tags not marked with last date served.

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets soiled, can opener soiled

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets soiled, can opener soiled

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside a hand sink

  Intermediate

• 16-62-1Repeat

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

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by coffee station entrance and other stations throughout the kitchen.

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 16-21-4

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine.

  Basic

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed bowls in different food storage containers

  Basic

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured.in soda station

  Basic - Carbon dioxide/helium tanks not adequately secured.in soda station

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed at bread station and other areas of the kitchen.

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. All throughout the kitchen

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. All throughout the kitchen

  Basic