Observations & Corrective Actions

3-201.11(A)(B)(H)(I)(J)(K) VIOLATION OF SECTION 3-201.11(A)(B)(H)(I)(J)(K) *PRIORITY* Food from unapproved sources or prepared in a private home is used in the establishment, specifically: A RICE-COOKER AND PREPPED FOOD (BROTH) IS ON A TABLE OUTSIDE THE RESTAURANT. A BEVERAGE/ICEE DISPENSER AND PLASTIC SEALER/R.O.P. DEVICE ARE ON THE OUTDOOR BAR. NO FOOD PREPARATION OR FOOD-CONTACT EQUIPMENT SHOULD BE LOCATED OUTSIDE EXCEPT FOR COOKING APPLIANCES SUCH AS GRILLS/SMOKERS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be obtained from approved sources. Food prepared in a private home may not be used in the establishment. MOVE FOOD-CONTACT EQUIPMENT AND PREPARATION INSIDE. FOOD PREPARATION AND COOKING USING ANYTHING OTHER THAN A GRILL/SMOKER MUST BE DONE INSIDE THE RESTAURANT WITH THIS TYPE OF LICENSE. THE OUTDOOR BAR AREA IS ONLY FOR SERVICE OF BEVERAGES. ***CORRECTED DURING INSPECTION; THE OPERATOR DISCONTINUED THE USE OF OUTDOOR COOKING/PREP EQUIPMENT OTHER THAN GRILLS OR SMOKERS.***

3-304.12 VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: THE HANDLES OF ICE-SCOOPS ARE TOUCHING BEVERAGE ICE IN THE OUTSIDE ICE-MACHINE AND THE BAR AT THE FRONT OF THE RESTAURANT.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.

4-903.11 VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically: BOXES AND OTHER CONTAINERS HOLDING SINGLE-USE ARTICLES ARE STORED ON THE FLOOR OF SEVERAL AREAS OF THE RESTAURANT.
Corrective Actions: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.