| Violation Date |
Code |
Description |
| 2018-07-18 |
45 |
all refrigeration and freezer units should be nsf or ansi approved. the ware washing sink is of antiquated design . the aroma crock pot and hamiliton beach oven are not ansi approved as well . 4-205.10 food equipment, certification and classification -c |
| 2018-07-18 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. servsafe is taught at ftcc other approved courses are prometric, 360, and safeplates. all |
| 2018-06-13 |
46 |
4-301.12 manual ware washing, sink compartment requirements - pf this establishment is equipped with a 2 compartment sink. an sop for dish washing procedures (provided) should be posted above the sink for the method of washing utensils in a 2 compartment |
| 2018-06-13 |
45 |
all refrigeration and freezer units should be nsf or ansi approved. the ware washing sink is of antiquated design . the aroma crock pot and hamiliton beach oven are not of ansi approval as well . 4-205.10 food equipment, certification and classification |
| 2018-06-13 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. servsafe is taught at ftcc other approved courses are prometric, 360, and safeplates. all |
| 2017-06-12 |
46 |
.4-301.12 manual ware washing, sink compartment requirements - pf this establishment is equipped with a 2 compartment sink. an sop for dish washing procedures (provided) should be posted above the sink for the method of washing utensils in a 2 compartmen |
| 2017-06-12 |
45 |
all refrigeration and freezer units should be nsf or ansi approved. the ware washing sink is on antiquated design .. 4-205.10 food equipment, certification and classification -core |
| 2017-06-12 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. servsafe is taught at ftcc other approved courses are prometric, 360, and safeplates. all |
| 2016-08-10 |
46 |
4-301.12 manual ware washing, sink compartment requirements - pf this establishment is equipped with a 2 compartment sink. an sop for dish washing procedures (provided) should be posted above the sink for the method of washing utensils in a 2 compartment |
| 2016-08-10 |
45 |
all refrigeration and freezer units should be ansi approved or nsf often meets the criteria. the ware washing sink is of antiquated nsf design .4-205.10 food equipment, certification and classification - c |
| 2016-08-10 |
1 |
. ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. servsafe is taught at ftcc. |
| 2016-06-14 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf this establishment is equipped with a 2 compartment sink. an sop for dish washing procedures (provided) should be posted above the sink for the method of washing utensils in a 2 compartment |
| 2016-06-14 |
45 |
all refrigeration and freezer units should be ansi approved or nsf often meets the criteria. the ware washing sink is of antiquated nsf design .4-205.10 food equipment, certification and classification - c repaint the wooden shelves4-501.11 good repair an |
| 2016-06-14 |
41 |
•41. 3-304.12; in use utensils; core; all in-use utensils shall be stored: in food with their handle above the top of the food/ice or in this case a clean covered container with a lid toafford protection from airborne contaminates |
| 2016-06-14 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. servsafe is taught at ftcc |
| 2015-07-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - ccontinue repairing the wall under the microwave and 2 compartment sink. |
| 2015-07-30 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pfthis establishment is equipped with a 2 compartment sink. an sop for dish washing procedures (provided) should be posted above the sink for the method of washing dishes in a 2 compartment sin |
| 2015-07-30 |
45 |
4-205.10 food equipment, certification and classification - call refrigeration and freezer units should be nsf approved. |
| 2015-07-30 |
26 |
7-204.11 sanitizers, criteria-chemicals - psanitizer too weak at the time of the inspection. sanitizer should be 50-200 ppm. |
| 2015-07-30 |
1 |
i -102.12 certified food protection manager - cno certified food protection manager on duty at the time of the inspection. a certified food protection manager must be on duty at all times. |
| 2014-07-10 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityremove tape from tile floor and seal the floors. |
| 2014-07-10 |
45 |
4-205.10 food equipment, certification and classification4-101.19 nonfood-contact surfaces4-101.11 characteristics-materials for construction and repairpaint the wooden shelves under the sno cone machine. paint the utensils holder at the 2 compartment di |
| 2014-07-10 |
1 |
2-102.12 certified food protection manageras of january 2014, a certified food protection manager must be on duty at all times. have each manager sign up for an accredited food managers course (ie servsafe) prior to next inspection. |
| 2013-07-30 |
54 |
more light is is needed in the stalls in the womens restroom at least 20 foot candles of light is required. this is a violation of section 6-303.11 of the food code. intensity-lighting |
| 2013-07-30 |
53 |
. the walls throughout the facility need to be cleaned. the doors need to be cleaned to remove the brown build up. clean the vents throughout to remove the built up dust. clean the ceilings to remove the webs and dust build up. clean the shower walls to |
| 2013-07-30 |
51 |
a supply of toilet tissue must be provided at each toilet. this is a violation of section 6-302.11 of the food code. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. this is a violation of section 5-501.17 o |
| 2013-07-30 |
45 |
the refrigeration units, the two compartment sink with the one removable drain board, and the hot plate are not approved pieces of equipment and must be replaced with ansi/ nsf equipment this is a violation of section .4-205.10 of the food code.food equip |
| 2013-07-30 |
39 |
improper usage of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces this is a violation of section 3-304.14 (b) of the food code. |
| 2013-07-30 |
38 |
ensure, that employees are wearing effective hair restraint, to include beard covers. ensure that employees are not wearing jewelry other than a plain wedding ring, per section 2-402.11 of food code, effectiveness-hair restraints; per section 2-303.11 of |
| 2013-07-30 |
36 |
use a more effective method of pest control. (filling in the cracks in the wall and placing weather strippng on the doors may help). roaches seen in the kitchen area. this is a violation of section 6-501.112 of the food code. |
| 2013-07-30 |
34 |
provide a food thermometer with a small diameter to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654 |
| 2013-07-30 |
21 |
all leftover food (rte/commercially prepared foods) items shall be dated as outlined in section 3-501.17 of food code as amended by rule . 2653; discussed procedure with manager/employee and provided date marking guideline (flowchart). * except food items |
| 2013-07-30 |
20 |
all cold holding food temperatures are in compliance during inspection, ensure that all cold holding temperatures for refrigerated equipment in use shall be 41°f or below, per section 3-501.16 (a) (2) of food code as amended by rule .2653 (14)(b)(ii) effe |
| 2013-07-30 |
14 |
food contact surfaces of equipment shall be cleaned to sight and touch. the ice machine must be cleaned to remove the black build up, dust and rust from the panels and the components. the machine is not be used until it has been inpected by a representa |
| 2013-07-30 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms, and diagnosis of any disease that can be transferred by food. at the time of inspection, employee health agreement had not been put into place in facility for a |
| 2013-07-30 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. this will become effective on january 1, 2014 |