CHEZ GUYTOTAKE OUT & DELIVERY RESTAURANT

Violations (8)

• 23-24-4

  Buildup of food debris/soil residue on equipment door and handles.

  Basic - Buildup of food debris/soil residue on equipment door and handles. Observed in outside cooler.

  Basic

• 36-63-4

  Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

  Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed additional grease collectors hanging on Fire suppression system to capture leaks in hood. Maintenance required.

  Basic

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed cases of take out box's stored directly on the storeroom floor.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  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. Observed no sanitizer solution in use for wiping cloths.

  Basic

• 16-37-1

  No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 31B-02-4

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried turkey, fried pork, all no date marks, all 25-36 hours since preparation.

  Intermediate