| Violation Date |
Code |
Description |
| 2018-10-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfsunnyside eggs are cooked to order by request ; please provide a consumer advisory disclosure that states that consumption of raw or unde |
| 2018-04-10 |
7 |
3-301.11 preventing contamination from hands - p,pfemployee observed handling ready-to-eat bacon and chopped ham with bare hands. cdi - employee was informed of error and then directed to properly wash hands in hand sink and donne gloves during inspection |
| 2018-04-10 |
6 |
2-301.15 where to wash - pfemployee observed washing hands in employee restroom then beginning to handle food. food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink |
| 2017-04-07 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered trash can in the women's restroom. the only waste receptacle is overflowing with paper towels and unable to be properly covered. it is recommended that a separate receptacle for sanitary napkin |
| 2017-04-07 |
31 |
3-501.15 cooling methods - pfmashed potatoes cooled overnight were not within the proper temperature range. cooked potentially hazardous food shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 41f. it is recommended |
| 2017-04-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - psausage was observed at 128f for hot-holding. prepared and potentially hazardous food for hot-holding shall be held at 135f or above. the hot-ho |
| 2017-04-07 |
18 |
3-501.14 cooling - pmashed potatoes cooled overnight were not within the proper temperature range. cooked potentially hazardous food shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 41f. it is recommended that the |
| 2017-04-07 |
7 |
3-301.11 preventing contamination from hands - p,pfemployee observed handling lettuce and cooked sausage with bare hands. employees shall properly wash hands and wear gloves when handling ready-to-eat food to prevent contamination from hands. cdi - employ |
| 2017-01-12 |
7 |
3-301.11 preventing contamination from hands - p,pfemployee observed handling customer's toast with bare hands. employees shall properly wash hands and wear gloves when handling ready-to-eat food to prevent contamination from hands. cdi - employee discard |
| 2016-09-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ctop portion of the interior ice machine bin is visibly soiled with black build-up. gaskets visibly soiled throughout. properly clean gaskets. increase cleanin |
| 2016-09-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgasket torn on left door of prep cooler. replace torn gasket. cdi - gasket has already been ordered and establishment is waiting for its arrival. |
| 2016-09-27 |
31 |
3-501.15 cooling methods - pfmashed potatoes and corn cooled overnight were not within the proper temperature range. cooked potentially hazardous food shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 41f. it is re |
| 2016-09-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpasta salad was labeled with a date of preparation of september 12th. this appeared to be a reversal of the digits as the preparation log indicat |
| 2016-09-27 |
18 |
3-501.14 cooling - pmashed potatoes and corn cooled overnight were not within the proper temperature range. cooked potentially hazardous food shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 41f. it is recommended |
| 2016-06-21 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered receptacle in the women's restroom for sanitary napkin disposal. |
| 2016-06-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cgaskets visibly soiled throughout. properly clean gaskets. increase cleaning frequency of nonfood-contact surfaces as necessary to maintain nonfood-contact su |
| 2016-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cright door on the waitress prep cooler has a torn gasket. replace torn gasket. cdi - owner has contacted maintenance and replacement gasket has been ordered. |
| 2016-06-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - psanitizing solution in the second 3-compartment sink measured at 10ppm of chlorine. provide effective chemical sanitizing solution |
| 2016-01-19 |
45 |
4-205.10 food equipment, certification and classification - cthe reach-in freezer is not certified or classified for sanitation. the restaurant shall replace the food equipment with equipment certified by an american national standards institute (ansi)-ac |
| 2016-01-19 |
33 |
3-501.13 thawing - crestaurant was thawing chicken on counter. food shall be thawed under refrigeration that maintains the food temperature at 41f or less, completely submerged under running water, as part of a cooking process, or using any procedure if a |
| 2016-01-19 |
31 |
3-501.15 cooling methods - pfrestaurant was leaving food on counter to cool to room temperature prior to putting food under proper refrigeration. the mashed potatoes and corn observed had been cooling for less than 1 hour prior to the inspector's arrival. |
| 2016-01-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food-contact surfaces shall be cleaned through proper washing, rinsing, and sanitizing. the restaurant has not been sanitizing pots, pans, and utensils. cdi - the |
| 2015-10-08 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c clean vent grates in lounge area |
| 2015-10-08 |
45 |
4-205.10 food equipment, certification and classification - c ware washing sink is original and of anitquated design; if ever replaced do so with one an approved ansi- nsf design |
| 2015-05-05 |
47 |
4-602.13 nonfood contact surfaces - c clean the fan guards |
| 2015-05-05 |
45 |
4-205.10 food equipment, certification and classification - c ware wash sink is of antiquated construction (rough welds) |
| 2015-01-06 |
45 |
4-205.10 food equipment, certification and classification - c ware wash sink is of antiquated construction |
| 2015-01-06 |
21 |
21. 3-501.18; priority; potentially hazardous, ready to eat food must be discarded after 7 days with date of opening or preparation ie chicken salad and tuna salad dated 12/27; 12/28/14 todays date is 1/6/2015. |
| 2014-08-20 |
45 |
4-205.10 food equipment, certification and classification - c ware wash sink is of antiquated construction |
| 2014-08-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p clean the magnetic knife holder cdi and recleaned knives |
| 2014-04-24 |
53 |
6-501.12 cleaning, frequency and restrictions - clean the light shield in kitchen as shown |
| 2014-04-24 |
47 |
4-602.13 nonfood contact surfaces - c clean the freezer door gasket |
| 2014-04-24 |
34 |
4-204-112 temperature measuring devices-functionality - pf provide reduced tip food product thermometers |
| 2013-07-24 |
47 |
4-602.13 nonfood contact surfaces clean gaskets on wic |
| 2013-04-04 |
47 |
4-602.13 nonfood contact surfaces clean top of hotwater heater |
| 2013-04-04 |
38 |
2-402.11 effectiveness-hair restraints cap or net worn |