Key Violations:
|NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICIES BY DISH WASHER.OBSERVED DISH WASHER PUT DIRTY DISHES INTO DISH RACK AND PUT THROUGH DISH MACHINE AND REMOVED CLEANED DISHES FROM DISH RACK WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A);;12|HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES FOR STAFF NOT ACCESSIBLE.OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN FOOD PREP AREA.MANAGER PROVIDED PAPER TOWELS AT HAND SINK DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030);;18|NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.50 OR MORE RODENT DROPPINGS ON INTERIOR LEG LEDGES OF DRY FOOD STORAGE SHELF,ON PIPES AND WALL OUTLET BOX BEHIND COOKING EQUIPMENT,INSIDE OF OVEN,ON FLOOR UNDER DISH MACHINE SCRAPE SINK.ALSO,APPX."1/2-3/4" GAP ALONG BOTTOM OF DOORS COURTYARD ,SOUTH FRONT,BOTH HALLWAY DOORS TO IOP,BOTH HALLWAY LAUNDRY DOORS.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS,RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/30/18.(SERIOUS 7-38-020);;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE REACH IN REFRIGERATOR DOOR HINGE AND GASKET NOT IN GOOD REPAIR, WALK IN COOLER DOOR GASKET NOT IN GOOD REPAIR. OBSERVED LOOSE HANDLES ON LOWER CABINETS OF STEAM TABLE. OBSERVED NO SPLASH GUARD ON HANDSINK NEXT TO BEVERAGE SERVING LINE.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED EXCESS DEBRIS ON: PREP TABLES, OVENS, MICROWAVE, DISHRACKS, DISHRACK CART, INTERIOR OF ICE MACHINE, COUNTER TOPS ON BEVERAGE STATION, INTERIOR OF STEAM TABLE CABINETS, BEHIND DISH MACHINE, ON WINDOW SILS IN DINIING AREA AND ALL WINDOW EXHAUST FANS, ON THE MEAT SLICER, ON ALL ROLLING CARTS, IN THE WALK IN COOLER (FAN GUARD COVERS, COMPRESSOR UNIT, AND SHELVING UNITS).;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED EXCESS FOOD DEBRIS ON FLOORS THROUGHOUT PREP, STORAGE, DINING, AND DISH WASHING AREAS. MUST REMOVE DEBRIS, CLEAN, SANITIZE, AND MAINTAIN. OBSERVED PEELING PAINT ON WALK IN COOLER FLOOR. OBSERVED FLOORS UNDER DISH SCRAPE SINK OF DISH MACHINE IN POOR REPAIR. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DEBRIS ON THE WALLS IN THE PREP AND DISHWASHING AREAS. INSTRUCTED TO REMOVE DEBRIS, CLEAN, AND MAINTAIN. OBSERVED MISSING WINDOW FRAME IN DINING AREA. INSTRUCTED TO REPLACE MISSING WINDOW FRAME.;;36|LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED DAMAGED LIGHT SHIELD ABOVE SERVING LINE. OBSERVED BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT. INSTRUCTED TO REPLACE BULBS AND REPAIR LIGHT SHIELD.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO DIPPING WELL FOR BULK ICE CREAM TO BE SERVED TO RESIDENTS. MUST PROVIDE RUNNING WATER DIPPING WELL FOR BULK ICE CREAM.OBSERVED NO HAND SINK IN DISH AREA. MUST INSTALL HANDSINK WITH HOT AND COLD WATER UNDER CITY PRESSURE .;;40|REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed no thermometer in small fridge in prep area. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated items.;;41|PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL EMPLOYEE BELONGINGS INPROPERLY STORED ON TOP OF FOOD AND FOOD EQUIPMENT. INSTRUCTED TO REMOVE BELONGS AND STORE PROPERLY AWAY FROM FOOD AND FOOD CONTACT AREAS.;;6|HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES