| Violation Type | Violation Category | Violation Items | Violation Locations | Violation Problems | Violation Comments |
|---|---|---|---|---|---|
| Critical | Storage, Separation | N/A | N/A | N/A | Charcoal lighter fluid found stored right next to bins of clean utensils. Store toxic items in a safe area away from foods or food contact items. Corrected by doing such. |
| Critical | Reheating for Hot Holding | N/A | N/A | N/A | Once again, you are not safely re-heating your leftover product. You must be re-heating on the stove or in the oven and get foods to 165*f or greater before stocking on front steam well or in hot hold unit in the rear kitchen area. This is the 2nd time i've observed this unsafe heating method in 3 inspections. I am going to come back in 3 weeks to see that proper methods are being done. |
| Critical | Sanitizers | N/A | N/A | N/A | Your sanitizer is way too strong in your wiping cloth bucket at the front serve area. Use your test papers to assure it is made up at 50-100 ppm. Corrected by adjusting to proper strength. |
| Normal | Good Repair and Calibration | N/A | N/A | N/A | Observed damaged spatula. Discard when they start to chip. |
| Normal | In-Use Utensils/Between-Storag | N/A | N/A | N/A | Please keep the ice scoop handle out of contact with the ice. |
| Normal | Drying mops | N/A | N/A | N/A | Please hang up your mop after uses to facilitate drying. |
| Normal | Outer Openings, Protected | N/A | N/A | N/A | Front door was propped open when i arrived. You cannot keep your doors open or insects will be in your store. Keep closed. |
| Normal | Cleaning, Frequency/Restrictio | N/A | N/A | N/A | The following areas need to be cleaned better and more often: your cooking equipment and floors under the equipment, the floor drain crock under the 3 comp sink, and you need to be cleaning out the pickle buckets you use to haul your grease out with. |
