| Violation Date |
Code |
Description |
| 2018-06-25 |
53 |
6-201.16 wall and ceiling coverings and coatings - cwall and ceiling covering materials shall be attached so that they are easily cleanable.repair the wall behind the three (3) compartment utensil washing sink. |
| 2018-06-25 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair the leaks (2) underneath the three (3) compartment utensil washing sink.a |
| 2018-06-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cnote: several dispensing units have been ordered for the coffee stirers. they should arrive with the establishments next shipment. |
| 2018-03-29 |
53 |
6-201.16 wall and ceiling coverings and coatings - cwall and ceiling covering shall be attached so that they are easily cleanable.repair / replace and paint the cove board in the dry storage area. |
| 2018-03-29 |
52 |
5-501.15 outside receptacles - cdumpster shall be closed at all times when not in use.close the dumpster doors. |
| 2018-03-29 |
51 |
6-501.19 closing toilet room doors - cexcept during cleaning and maintenance operations, toilet room doors shall be kept closed.close the toilet doors (both sets (inside and outside) in the kitchen. |
| 2018-03-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccoffee stirrers shall be protected from possible contamination. they shall be purchased covered or dispence thorugh a straw like dispensing machine. |
| 2018-03-29 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear hair restraints such as hats , hair coveringd or nets, beard restraints and clothing that covers body hair.all food employees that wear a mustache or beard or gotee shall wear a beard res |
| 2017-11-29 |
51 |
6-501.18 cleaning of plumbing fixtures - cplumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. replace the stained toilet seat in the women's restroom for employees.6-501.19 closing |
| 2017-11-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - cequipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2. repair the leak in the pipes of the three (3) compartment poy washing |
| 2017-09-23 |
53 |
6-201.16 wall and ceiling coverings and coatings - cthoroughly clean the walls in the entire kitchen area. repair the wall behind the three compartment utensil washing sink; repair the wall in the mop sink area , as well as the wall in the dish machine |
| 2017-09-23 |
51 |
6-501.19 closing toilet room doors - ctoilet room doors shall be kept closed. toilet room doors were opening directly into the kitchen. |
| 2017-09-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the leak in the pvc pipe underneath the threecompartment utensil / pot washing sink. |
| 2017-09-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate marking is extremely important when placing the correct day / date on potentially hazardous foods that are being stored. the chili and the |
| 2017-09-23 |
18 |
3-501.14 cooling - pcooked potentially hazardous food shall be cooled within 2hours from 135 f to 70 f and within a total of six hours from 135 f to 41 f or less. the chili (94f) it and the baked turkey (115 f) were in violation of the cooling process. |
| 2017-06-09 |
54 |
6-303.11 intensity-lighting - cprovide fifty(50) foot candles of light in the food preparation area in the back of the kitchen. replace all missing light bulbs throughout the kitchen. this is a repeat violation. |
| 2017-06-09 |
51 |
. 6-501.18 cleaning of plumbing fixtures - cthoroughly clean and repair the women's toilet used for food employees. |
| 2016-12-14 |
54 |
6-303.11 intensity-lighting -cprovide fifty (50)foot candles of light in all the food preparation areas in the kitchen. |
| 2016-12-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous foods (chicken) was not properly dated. |
| 2016-12-14 |
8 |
6-301.12 hand drying provision - pfprovide disposable towels at the handwashing sink in the rear of the kitchen. provide a trash can at each handwashing sink. |
| 2016-06-27 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by ansi certification program. replace the chest freezer in the servic |
| 2016-06-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pexcept during preparation, cooking or cooling potentially hazardous foods for cold holding shall be kept at 45 f or below. refer to the |
| 2016-03-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cthe floors , walls and ceilings throughout the facility need to be cleaned and repainted and replaced. |
| 2016-03-14 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair the utensil washing sink in the kitchen. the booster heater is leaking. |
| 2016-03-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pall potentially hazardous foods for cold holding shall be kept at 45 f or below. |
| 2015-05-19 |
49 |
repair the plumbing leak underneath the sink in kitchen i. the cabinet is modly and needs to be replaced. replace the counter tops in both kichen i and kitchen ii and repair the window seal in kitchen i. violation rule 5-205.15 |
| 2015-05-19 |
45 |
equipment shall be designed and constructed to be durable and to retain their characterstic qualities under normal use conditions. replace the deep freezer and the microwave in kitchen ii. both pieces of equipment are rusted and need to be replaced. repla |
| 2015-05-19 |
26 |
sanitizer shall be at aconcentration of 50ppm of chlorine in the dishmachine. violation rule 7-204.14 |
| 2013-12-05 |
21 |
date marking is not being done. there are foods that should identify product shelf life or consumed by date. this is a violation of rule 3-501.17 of the food code |
| 2013-03-04 |
54 |
the lights above the food preparation area(baking) shaol have adequate light intensity. 50 ft. candles of light is required, this is a violation of 6-303.11 of the food code. |
| 2013-03-04 |
51 |
general comment: keep the outer toilet door of the toilet facility (the one that opens directly into the kitchen) closed at all times. |
| 2013-03-04 |
42 |
utensils shall be air dried prior to storage. this is a violation of section 4-901.11 of the food code. |
| 2013-03-04 |
21 |
all potentially hazardous foods shall be properly marked for on the premises food preparation (preparing for cold holding to include commercially processed food (open and cold hold) the day or date shall be properly marked by the food establishment. thi |
| 2013-03-04 |
3 |
the pic shall know how and when to properly report such illnesses. this is a violation of section 2.201.11 (d) ; 20-201.12 and 2-201.13 of the food code. |
| 2013-03-04 |
2 |
the pic shall be responsible for informing his/her employees and conditional employees about foodborne illnesses and their symptoms. all employees shall be informed. this is a violation of section 2.201.11 of the food code. |
| 2013-03-04 |
1 |
at least one employee shall be a certified food protection manager through passing a test that is part of an american national standards institute. this is in violation of section 2-102.12 of the food code. the facility must have serv-safe verification |