Key Violations:
|39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: **C** Food Storage-Preventing Contamination from the Premises OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, AND BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.;;|39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AND REAR PREP/DISH HANDSINK. MUST INSTALL A WASHABLE SPLASHGUARD.;;|43. IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED KNIVES BEING STORED IN BETWEEN HAND SINK AND PREP TABLEIN FRONT PREP, INSTRUCTED PIC TO STOP THIS PRACTICE AND TO PROPERLY STORE ALL UTENSILS BETWEEN USE.;;|47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.;;|47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED FOOD ENCRUSTED AND RUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN AND MAINTAIN;;|47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11: **C** Characteristics- Single-Service and Single-Use OBSERVED TCS FOODS STORED IN PLASTIC THANK YOU BAGS IN WALK-IN AND REACH-IN COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.;;|47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.;;|49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.;;|49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED WALK-IN COOLERS WALL AN ENCRUSTED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND AMINTAIN;;|55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER STORED ON FLOOR NEAR IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.;;|55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.;;|56. ADEQUATE VENTILATION & LIGHTING
DESIGNATED AREAS USED - Comments: 6-303.11: **C** Intensity- Lighting OBSERVED A BURNED OUT LIGHT-BULB IN THE HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.