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Violations - STEER IN - 901279

Code Defect Description Severity Comments
177 Food storage Food stored in unprotected manner. Non-Critical 4/3/17: ELEVATE BOXES OF ONIONS AT LEAST 6 INCHES OFF THE FLOOR IN SECOND KITCHEN.
217 Durability / utensils and equipment Equipment and/or utensil(s) not durable. Non-Critical 4/3/17: (1) DO NOT USE STYROFOAM CUPS AS UTENSILS IN SPICE RUB ON WIRE SHELVING IN SECOND KITCHEN. REMOVED STYROFOAM CUP AND DISCARDED. (2) REPLACE PLASTIC SHELVING UNIT IN WALK-IN COOLER IN MAIN KITCHEN. REPLACE WITH METAL SHELVING. PLASTIC SHELVING IS DETERIORATING AND SHREDDING APART.
218 Equipment repair Equipment in need of repair. Non-Critical 4/3/17: (1) REPLACE LID ON MAIN ICE MACHINE. (2) REPLACE FLOOR IN WALK-IN COOLER IN SECOND KITCHEN. (3) REPAIR COLD WATER HANDLE ON MOP SINK. (4) REPLACE LID ON CHEST FREEZER HOLDING ICE CREAM AND GLASSWARE IN WAIT STAFF AREA. 4/12/17: WALK-IN COOLER FLOOR WILL BE REPLACED DURING REMODEL IN 2018. ALL OTHER ITEMS CORRECTED.
218 Equipment repair Equipment in need of repair. Non-Critical 4/3/17: (1) REPLACE LID ON MAIN ICE MACHINE. (2) REPLACE FLOOR IN WALK-IN COOLER IN SECOND KITCHEN. (3) REPAIR COLD WATER HANDLE ON MOP SINK. (4) REPLACE LID ON CHEST FREEZER HOLDING ICE CREAM AND GLASSWARE IN WAIT STAFF AREA. 4/12/17: WALK-IN COOLER FLOOR WILL BE REPLACED DURING REMODEL IN 2018. ALL OTHER ITEMS CORRECTED.
218 Equipment repair Equipment in need of repair. Non-Critical 4/3/17: (1) REPLACE LID ON MAIN ICE MACHINE. (2) REPLACE FLOOR IN WALK-IN COOLER IN SECOND KITCHEN. (3) REPAIR COLD WATER HANDLE ON MOP SINK. (4) REPLACE LID ON CHEST FREEZER HOLDING ICE CREAM AND GLASSWARE IN WAIT STAFF AREA. 4/12/17: WALK-IN COOLER FLOOR WILL BE REPLACED DURING REMODEL IN 2018. ALL OTHER ITEMS CORRECTED.
218 Equipment repair Equipment in need of repair. Non-Critical 4/3/17: (1) REPLACE LID ON MAIN ICE MACHINE. (2) REPLACE FLOOR IN WALK-IN COOLER IN SECOND KITCHEN. (3) REPAIR COLD WATER HANDLE ON MOP SINK. (4) REPLACE LID ON CHEST FREEZER HOLDING ICE CREAM AND GLASSWARE IN WAIT STAFF AREA. 4/12/17: WALK-IN COOLER FLOOR WILL BE REPLACED DURING REMODEL IN 2018. ALL OTHER ITEMS CORRECTED.
227 (a) Fixed equipment spacing/sealing Improper installation of fixed equipment and sealing. Non-Critical 4/3/17: (1) SEAL 1-BAY SINK TO WALL IN SECOND KITCHEN. (2) SEAL HAND SINK TO WALL IN SECOND KITCHEN. 4/12/17: SINKS WILL BE SEALED ON 4/24/17.
227 (a) Fixed equipment spacing/sealing Improper installation of fixed equipment and sealing. Non-Critical 4/3/17: (1) SEAL 1-BAY SINK TO WALL IN SECOND KITCHEN. (2) SEAL HAND SINK TO WALL IN SECOND KITCHEN. 4/12/17: SINKS WILL BE SEALED ON 4/24/17.
239 (a) Single Service/Equipment storage Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Non-Critical 4/3/17: ELEVATE BUCKETS USED FOR FOOD STORAGE AT LEAST 6 INCHES OFF THE FLOOR IN THE SECOND KITCHEN.
295 (c) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Non-Critical 4/3/17: (1) CLEAN AND SANITIZE INTERIOR OF PIZZA MAKE TABLE IN SECOND KITCHEN. (2) CLEAN AND SANITIZE SHELVES IN WALK-IN COOLER IN SECOND KITCHEN. (3) CLEAN AND SANITIZE LOWER PREP SHELVES ON PREP TABLES IN SECOND KITCHEN. (4) CLEAN AND SANITIZE INSIDE OF DISH MACHINE. (5) CLEAN AND SANITIZE WALL BEHIND SPRAYER SINK IN DISH MACHINE AREA.
347 Hand sink/towels No hand drying provisions at hand sink. Non-Critical 4/3/17: MAINTAIN HAND TOWELS AT HAND SINK IN WAIT STAFF AREA. CORRECTED DURING INSPECTION.
430 Physical facility repair Physical facility not maintained in good repair. Non-Critical 4/3/17: PATCH WALL IN SECOND KITCHEN NEXT TO PIZZA OVEN AND BEHIND 1-BAY PREP SINK. 4/12/17: WALL WILL BE PATCHED AND PAINTED ON 4/24/17.
129 No hand washing (when) Food employees’ hands became contaminated and were not washed to eliminate contamination. Critical 4/3/17: EMPLOYEES ON COOK LINE ARE TO REMOVE GLOVES AND WASH HANDS BEFORE RETURNING TO THE COOK LINE AND MAKE LINE. DISCUSSED WITH EMPLOYEES.
187 (a) (2) Cold holding Potentially hazardous cold foods not held at proper temperatures. Critical 4/3/17: (1) MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 *F OR BELOW AT PREP-TOP COOLER IN MAIN KITCHEN. PIECES OF COD TESTING AT 48-52 *F. RAW CHICKEN TENDERS TESTING AT 47-49 *F. RAW CHICKEN BREASTS TESTING AT 54 *F. ALL LISTED FOOD ITEMS DISCARDED INTO FOOD WASTE BUCKET FOR COUNTING BY MANAGEMENT. (2) MAINTAIN PACKETS OF BUTTER IN WAIT STAFF AREA AT 41 *F OR BELOW. BUTTER PACKETS TESTING AT 76 *F. PACKETS DISCARDED INTO FOOD WASTE BUCKET FOR COUNTING BY MANAGEMENT. OBSERVED FOOD ITEMS DISCARDED IN DUMPSTER AFTER INVENTORY WAS TAKEN.
187 (a) (2) Cold holding Potentially hazardous cold foods not held at proper temperatures. Critical 4/3/17: (1) MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 *F OR BELOW AT PREP-TOP COOLER IN MAIN KITCHEN. PIECES OF COD TESTING AT 48-52 *F. RAW CHICKEN TENDERS TESTING AT 47-49 *F. RAW CHICKEN BREASTS TESTING AT 54 *F. ALL LISTED FOOD ITEMS DISCARDED INTO FOOD WASTE BUCKET FOR COUNTING BY MANAGEMENT. (2) MAINTAIN PACKETS OF BUTTER IN WAIT STAFF AREA AT 41 *F OR BELOW. BUTTER PACKETS TESTING AT 76 *F. PACKETS DISCARDED INTO FOOD WASTE BUCKET FOR COUNTING BY MANAGEMENT. OBSERVED FOOD ITEMS DISCARDED IN DUMPSTER AFTER INVENTORY WAS TAKEN.
294 Chemical sanitizer concentration Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Critical 4/3/17: IN-PLACE SANITIZER IN SECOND KITCHEN, MAIN KITCHEN AND WAIT STAFF AREA TESTING AT 0 PPM.
294 Chemical sanitizer concentration Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Critical 4/3/17: IN-PLACE SANITIZER IN SECOND KITCHEN, MAIN KITCHEN AND WAIT STAFF AREA TESTING AT 0 PPM.
294 Chemical sanitizer concentration Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Critical 4/3/17: IN-PLACE SANITIZER IN SECOND KITCHEN, MAIN KITCHEN AND WAIT STAFF AREA TESTING AT 0 PPM.
295 (a) (b) Food contact surface(s) soiled Food contact surface(s) soiled. Critical 4/3/17: (1) CARRY OUT CONTAINERS SOILED IN WAIT STAFF AREA. DISCARD. (2) CARRY OUT CONTAINERS STORED ON SOILED SHELF IN WAIT STAFF AREA. DISCARD. (3) CLEAN AND SANITIZE DIPPER WELL IN WAIT STAFF AREA (EQUIPMENT IS NOT USED).
345 (b) Hand sink improper usage Hand washing facility used for purposes other than hand washing. Critical 4/3/17: DO NOT USE HAND SINK IN WAIT STAFF AREA FOR ANY OTHER PURPOSE THEN HAND WASHING. FOUND FOOD DEBRIS IN HAND SINK IN THE WAIT STAFF AREA. EMPLOYEE RINSED A TOWEL IN THE HAND SINK IN THE WAIT STAFF AREA.
439 Toxic material(s) separation Toxic material(s) improperly stored. Critical 4/3/17: REMOVE HAND SANITIZER FROM GLASSWARE STORAGE AREA IN WAIT STAFF AREA.