BONDING

Violations (18)

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.

  High Priority

• 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

• 16-23-4

  Accumulation of lime scale on the inside of the dishmachine.

  Basic - Accumulation of lime scale on the inside of the dishmachine.

  Basic

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Outside walk in cool.

  Basic - Buildup of food debris/soil residue on equipment door handles. Outside walk in cool.

  Basic

• 24-05-4

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

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

  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.

  Basic

• 40-06-5

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

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation items.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed loose food debris on kitchen food, and under kitchen stove top. Clean where needed.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses.

  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 heavy accumulation of food debris to all kitchen top shelves.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Clean all interior of all kitchen coolers from heavy food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Clean all interior of all kitchen coolers from heavy food debris.

  Basic

• 16-05-4Corrected on site

  Wash/Rinse/Sanitizing solution not maintained clean.

  Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic

• 11-27-4

  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.

  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.

  Intermediate

• 11-26-1

  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.

  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.

  Intermediate

• 16-07-4

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate