- Emergency order recommended
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[12B-01-4]
Employee eating while preparing food. Observed employee at cook line eating while preparing food.
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[23-24-4]
Buildup of food debris/soil residue on equipment door handles. Gaskets and handles soiled in most of equipments kitchen and prep area.
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[50-09-4]
Current Hotel and Restaurant license not displayed.
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[14-09-4]
Cutting board has cut marks and is no longer cleanable.
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[13-03-4]
Employee with no hair restraint while engaging in food preparation. Observed employees at cook line without hair restraint.
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[14-11-5]
Equipment in poor repair. Reach in cooler at cook line out of service.
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[22-08-4]
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen.
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[31B-04-4]
No handwashing sign provided at a hand sink used by food employees. Observed at mens restroom.
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[27-10-4]
No hot running water at mop sink. Temperature 75°F
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[22-16-4]
Reach-in cooler interior/shelves have accumulation of soil residues. Units in the kitchen and in prep area.
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[12A-13-4]
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees at cook line touching soiled equipments like handles and gaskets for reach in coolers, stove or toaster and getting back to work without hand wash and gloves changing.
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 57° F, cut tomatoes 57°F, ham 50°F . See stop sale.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 57° F, cut tomatoes 57°F, ham 50°F
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[22-02-4]
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at prep area with soiled with food debris.
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[31A-04-4]
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink from back/ prep/ storage area has been removed. According to the operator the hand sink was removed before they took the place.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. Observed a water line connecting the coffee machine with the hand sink to obtain water in order to operate the machine. The hand sink is not operable.
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[31A-12-4]
No handwash sink for employees. No hand wash sink in the kitchen. The only hand sink in the establishment ( located in the kitchen)has been shut off because plumbing issues and lack of cold and hot water. The only hand sink available is in the buildings restroom located approximately at 70 feet from the Kitchen.
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[27-06-4]
No hot running water at three-compartment sink. Temperature at 74°F.
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[31B-02-4]
No paper towels or mechanical hand drying device provided at handwash sink.
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[31B-05-4]
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towels for hand sink.
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[05-10-4]
Probe thermometer not used to ensure proper food temperatures.
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[27-17-4]
Water pressure lacking at fixtures that require the use of water. The three compartment sink is the only with water but with weak pressure.
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[27-16-4]
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The only hand sink located in the kitchen is lacking hot/ cold water.
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