| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - c observed debris build up on floors throughout food preparation area. additi |
| 2018-12-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - c observed debris build up on nonfood-contact surfaces throughout food preparation area - including sides of frying equipm |
| 2018-12-13 |
38 |
2-402.11 effectiveness-hair restraints - c observed employees not wearing effective hair restraint in the food preparation area while preparing food. food employees must wear an effective hair restraint such as a hair net. operator notified. repeat. |
| 2018-12-13 |
37 |
3-307.11 miscellaneous sources of contamination - c observed uncovered foods in the reach in cooler near the 3 compartment sink. foods shall be covered when not in use. operator notified. foods covered during inspection. cdi. |
| 2018-12-13 |
26 |
7-204.11 sanitizers, criteria-chemicals - pobserved bleach (chlorine) sanitizer at 0 ppm in a clear spray bottle in the food preparation area. if chlorine (bleach) santizer is to be used it shall be used at 50 ppm. operator notified. solution properly mix |
| 2018-12-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed melted butter held at 74 degrees f on the oven top. operator stated that butter was melted and to be used the same day. if but |
| 2018-12-13 |
1 |
2-102.12 certified food protection manager - c operator unable to provide certificate of completion of an ansi-accredited certified food protection manager course (such as the servsafe manager's course). an establishment shall have at least 1 employee on |
| 2018-03-23 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed damaged floor tiles throughout food preparation area. floors, walls, and ceilings shall be kept in good repair. operator notified. department advised repairs as necess |
| 2018-03-23 |
47 |
4-602.13 nonfood contact surfaces - c4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed debris build up on nonfood-contact surfaces of facility - especially noted on the sides of fryers and on racks |
| 2018-03-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed clear pepsi cups (reusable) stacked wet after the wash, rinse, and sanitize process. cups and utensils shall be allowed to air dry after the cleaning process and shall be stacked in a metho |
| 2018-03-23 |
39 |
4-901.12 wiping cloths, air drying location - c observed a wet wiping cloth stored on the meat slicer near the flat top area. after use, wiping cloths shall be returned to a bucket of sanitizer or placed into a designated soiled linens location. operator |
| 2018-03-23 |
38 |
2-402.11 effectiveness-hair restraints - c observed employees not wearing effective hair restraints. an effective hair restraint shall be provided. operator notified. repeat. |
| 2018-03-23 |
26 |
7-102.11 common name-working containers - pf7-204.11 sanitizers, criteria-chemicals - pobserved a clear spray bottle of sanitizer (chlorine/bleach) without the common name on the working container. additionally, observed a bucket of sanitizer unlabeled - |
| 2018-03-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed a food bowl and food utensil in the handsink near the 3 compartment sink. handsinks shall only be used for the purposes of washing hands. operator notified. items immediately remove |
| 2018-03-23 |
1 |
2-102.12 certified food protection manager - c operator unable to provide certificate of completion of an ansi-accredited certified food protection manager course (such as the servsafe manager's course). an establishment shal have at least 1 employee on d |
| 2017-09-19 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c 6-501.12 cleaning, frequency and restrictions - cobserved debris build up on floors in the food preparation area and near the dish washing area. additionally, observed damaged |
| 2017-09-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - cobserved debris build up on nonfood-contact surfaces thoughout facility - noted on the gasket of the chest cooler, botto |
| 2017-09-19 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees not wearing effective hair restraints while working in the food preparation area. all food employees shall wear an effective hair restraint while working in the food preparation area - and while |
| 2017-09-19 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi-accredited certified food protection manager course (such as the servsafe manager's course). an establishment shall have at least 1 employee on d |
| 2017-06-27 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved debris build up on floors in kitchen area. floors, walls, and ceilings shall be clean and kept clean as to prevent excessive build up. operator notified. department advised additional cleaning meas |
| 2017-06-27 |
47 |
\4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - cobserved debris build up on nonfood-contact surfaces in facility - noted on the sides of fryers, storage below fryers, |
| 2017-06-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved storage racks in reach in coolers beginning to rust. storage racks shall be kept in good repair as to facilitate easy cleaning. department advised painting/replacement as necessary. repeat. |
| 2017-06-27 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees not wearing effective head hair restraints during inspection. employees shall be equipped with proper hair restraints. operator notified. repeat. |
| 2017-06-27 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi-accredited certified food protection manager course. an establishment shall have at least 1 employee on duty at all times with a certificate of c |
| 2017-03-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c 6-501.12 cleaning, frequency and restrictions - cobserved debris build up on floors throughout cooking area. additionally - observed damaged floors at the oven and 3 compartment sink. floors, walls, and |
| 2017-03-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - cobserved debris build up on nonfood-contact surfaces throughout facility - but especially noted on the gaskets of the sa |
| 2017-03-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved rusting racks in the reach in cooler (to the right of the grill/fryers) used to store foods on. equipment shall be kept in good repair - and rusting equipment shall be resealed and repainted |
| 2017-03-22 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees without effective hair restraints in the kitchen/cooking area. employees shall be equipped with an effective hair restraint at all times while working in the food preparation area. operator noti |
| 2017-03-22 |
26 |
7-204.11 sanitizers, criteria-chemicals - pobserved mixed bucket of sanitizer near the ice machine without a readable amount of chlorine (bleach used as sanitizer at establishment). if chlorine is to be used as a sanitizer - and a solution is identified t |
| 2017-03-22 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi-accredited certified food protection manager course (such as the servsafe manager's course). an establishment shall have at least 1 employee on d |
| 2016-12-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved debris build up on floors throughout facility. floors, walls, and ceilings shall be cleaned and kept clean at a frequency that prevents excessive build up. operator notified. department advised add |
| 2016-12-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - cobserved debris build up on nonfood-contact surfaces in facility - noted especially on the gasket of the reach in cooler |
| 2016-12-21 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees without an effective hair restraint. employees in the kitchen area shall be provided and use an effective hair restraint. operator notified. repeat. |
| 2016-12-21 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi accredited certified food protection manager course (such as servsafe). an establishment shall have at least one employee on duty at all times wi |
| 2016-09-15 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved debris build up on ceiling above the 3 compartment sink. floors, walls, and ceilings shall be kept clean and cleaned at a frequency that prevents excessive build up. operator notified. department a |
| 2016-09-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved rusted chest cooler near the cash register. chest cooler also observed to have water standing in the bottom. equipment shall be kept in good repair. operator notified. department advised rep |
| 2016-09-15 |
43 |
4-502.13 single-service and single-use articles-use limitations - cobserved cool whip containers washed and used to store cheese slices in reach in cooling units. single-service and sinle-use articles may not be reused. department advised obtaining additi |
| 2016-09-15 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees without effective hair restraints in the kitchen area. food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body air, that a |
| 2016-09-15 |
26 |
7-204.11 sanitizers, criteria-chemicals - pobserved chlorine used as a sanitizer at a strength of 2,000 ppm chlorine as indicated by waterworks free chlorine check ultra high ii test strips. if chlorine is to be used as a sanitizer it shall be used at a c |
| 2016-09-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved cooked bacon in the reach in cooler at 50 f. observed cooked - packaged ham in the reach in cooler outside at 48 f. if items ar |
| 2016-09-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved raw chicken and raw beef (chicken above beef) stored over ready to eat foods (cooked bacon/lettuce/sausage) in the reach in cooler to the far right nearest the exit i |
| 2016-09-15 |
7 |
3-301.11 preventing contamination from hands - p,pfupon entering facility to begin inspection an employee was observed handling/cutting toast at the toasting station with bare hands directly behind the cashier station. except when washing fruits and veget |
| 2016-09-15 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi accredited food protection manager course (such as servsafe). at least one employee who has supervisory and management responsibility and the aut |
| 2016-06-30 |
54 |
. 6-202.11 light bulbs, protective shielding - c lights in storage building need to be shielded or of a shatter proof design |
| 2016-06-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repairs to floors walls noticed to seal worn surfaces and seal cracks and crevices and to facilitate ease of cleaning and prevent places for insects to hide |
| 2016-06-30 |
52 |
5-501.11 outdoor storage surface - c refuse container (dumpster etc ) surfaces shall be constructed of non absorbent materials such as concrete or asphalt sloped to a drain ; however , in lieu of the drain, off site cleaning by the dumpster or waste cont |
| 2016-06-30 |
47 |
4-602.13 nonfood contact surfaces - c clean baked on grime from bottoms of pots and pans |
| 2016-06-30 |
45 |
4-205.10 food equipment, certification and classification - c the upright pepsi cooler , chest cooler and beverage aire cooler in the storage building are only ansi approved for storage of prepackaged and bottled products of commercial origin.4-501.1 |
| 2016-06-30 |
41 |
3-304.12 in-use utensils, between-use storage - c store ice scoop out of the ice with the handle up or in a covered storage container |
| 2016-06-30 |
38 |
2-402.11 effectiveness-hair restraints - c such as caps, hair net or combination of shall be worn at all times when handling uncovered food or drink. |
| 2016-06-30 |
6 |
2-301.14 when to wash - p employee failed to wash hands after returning from outside ; situation corrected immediately2-301.15 where to wash - pf employee was going to wash hands in the 3 compartment sink but was stopped and redirected to the hand sink2-3 |
| 2016-06-30 |
1 |
2-102.12 certified food protection manager - c that has completed and passed an ansi approved food protection course such as servsafe or prometric shall be on duty for each shift. |
| 2016-03-16 |
54 |
6-303.11 intensity-lighting - c 6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - creplace lighting as necessary in order to maintain a minimum of 50 foot candles in all areas that food is prepared - observed malfunctioning light |
| 2016-03-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c 6-501.12 cleaning, frequency and restrictions - cobserved damaged floor tiles in food preparation area. - especially noted around cooling units. replace/repair floor tiles as necessary to ensure that fl |
| 2016-03-16 |
47 |
4-602.13 nonfood contact surfaces - c 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris build up inside reach in cooling units. additionally, observed debris build up on nonfood-contact surfac |
| 2016-03-16 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved employee drying utensils with a towel after the wash, rinse, sanitize process. after utensils are washed, rinsed, and sanitized they shall be allowed to air dry. additionally, observed metal |
| 2016-03-16 |
39 |
4-901.12 wiping cloths, air drying location - cobserved wet wiping cloths stored on tabletop near the meat slicer. wiping cloths shall be either returned to a bucket of sanitizer or placed in a designated soiled linens container after use. operator notifi |
| 2016-03-16 |
38 |
2-402.11 effectiveness-hair restraints - cemployees observed to not be wearing effective hair restraints on head while in the food handling/preparation area. effective hair restraints shall be worn at all times while handling or preparing food. repeat. |
| 2016-03-16 |
37 |
3-307.11 miscellaneous sources of contamination - cobserved ice machine used for restaurant in dining area without adequate protection from consumer/environmental contamination. department advises placing a lock on ice machine so that ice may only be acce |
| 2016-03-16 |
26 |
7-101.11 identifying information, prominence-original containers - pfone spray bottle of chorine based sanitizer was not labeled with the working name. chemicals shall be labeled at all times when outside of their original container with the common workin |
| 2016-03-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfa consumer advisory shall be provided for any items that are undercooked, such as steaks, eggs, or ground beef. the consumer advisory sha |
| 2016-03-16 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - pobserved employee sanitizing utensils/plates using hot water at 138 degrees f in the 3 compartment sink. booster heater provided, but water had not had adequate time to warm pr |
| 2016-03-16 |
7 |
3-301.11 preventing contamination from hands - p,pfobserved employee touching hamburger bun (preparing hamburger) with bare hands - who had just handled raw sausage. ready to eat foods shall never be touched with bare hands, especially after handling raw |
| 2016-03-16 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved iced employee beverage (coca cola) in an uncovered container stored above work surface and foods (flour). a food employee may drink from a closed beverage container if the container is handled to pre |
| 2016-03-16 |
1 |
2-102.12 certified food protection manager - coperator unable to provide certificate of completion of an ansi accredited food protection manager course. an establishment shall have an employee on staff at all times who is able to provide a certificate of |
| 2015-12-22 |
53 |
during the inspection floors were soiled with food debris in the following areas; under fryers, grills, ovens, all cooling units. advised the person in charge to increase the cleaning frequency to meet fda food code standards and prevent a vermin problem |
| 2015-12-22 |
47 |
comment: the following items were soiled with grease residue during the inspection; all fryers, ovens and low boy cooler behind the serving line. nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of s |
| 2015-12-22 |
39 |
comment; there were wiping cloths used a absorbant barrier in the ric 1 and low boy cooler 3. advised the person in charge to never use wiping cloths for this method. no points shall be taken since it was corrected during the inspection.improper usage of |
| 2015-12-22 |
38 |
during the inspection there employees handling food without a hair restraint. advised the person in charge to ensure all employees who handle food wear, ball caps ,or hair nets to secure their hair at all times. ensure, that employees are wearing effecti |
| 2015-12-22 |
7 |
during the inspection there was bare hand contact while preparing a salad by an employee. advised the person in charge to ensure all employee who handle ready to eat food wear gloves to prevent cross contamination. will return in 10days 3-301.11 preventin |
| 2015-12-22 |
1 |
during the inspection there was no employee with a certified food protection managers certificate with in the establishment. advised the person in charge to ensure someone in the establishment has passed an ansi certified food protection managers course a |
| 2015-09-18 |
53 |
comment: clean the floors under the ric 1 it appears to be soiled with food debris and grease. advised the person in charge to increase the cleaning frequency under all equipment to meet fda food code standards |
| 2015-09-18 |
47 |
comment: the inside gaskets of the ric's were soiled with grease, the person in charge corrected it during the inspection cdi no points shall be taken .4-602.13 nonfood contact surfaces - c nonfood- contact surfaces of equipment shall be cleaned at a freq |
| 2015-09-18 |
38 |
during there inspection there was no employee with an effective hair restraint handling food. pointed out the violation to the person in charge to ensure all employees who handle food in any capacity shall wear an effective hair restraint. ensure, that e |
| 2015-09-18 |
8 |
there was a box of tomatoes and a large multi use spoon utensil stored in the hand sink. advised the person in charge to ensure that all hand wash sinks are used for hand washing only and not storage of food or equipment. handwashing sinks shall be acce |
| 2015-09-18 |
7 |
during the inspection there was an employee making an egg salad with his bare hands. the eggs and lettuce were prepared with no gloves on. advised the person in charge to ensure all employees wear gloves when preparing ready to eat food at all times.3-30 |
| 2015-09-18 |
1 |
during the inspection there was no available employee with a certified food protection managers certificate, advised the person in charge to ensure someone at all times have a certificate showing they have successfully passed cfpm course ansi accredited |
| 2015-07-23 |
54 |
comment : there were no lights under the commerical hood system, advised the person in charge to install lighting equal to 50 foot candles under the hood system. all work surfaces shall have a lighting intensity of 50 foot candles at all times . no points |
| 2015-07-23 |
53 |
the floors throughout the establishment are soiled with a black substance, advised the person in charge to have the floors cleaned thoroughly and professionally waxed. the walls by the hand sink need to be cleaned thoroughly and painted. the floors under |
| 2015-07-23 |
47 |
comment: the outside reach ion cooler appears to be soiled with food residue at the bottom, advised the person in charge to clean out the reach in cooler thoroughly to meet sanitary standards . nonfood- contact surfaces of equipment shall be cleaned at a |
| 2015-07-23 |
38 |
there was no effective hair restraints worn by employees during food preparation and the handling of food. advised the person in charge to always have effective hair restraints when handling food to prevent cross contamination .(beard guards, hats, viso |
| 2015-07-23 |
21 |
there is no date marking on any of the ready to eat food stored in the cooling units , advised the person in charge to date mark all ready to eat food if stored over night with preparation date as day 1. all ready to eat food has a shelf life based on th |
| 2015-07-23 |
14 |
the bulk ice machine in the dinning room area was soiled with a black substance on the inside metal portion. advised the person in charge to empty the ice out, then wash, rinse , and sanitize the bulk ioce machine.the food strainer was soiled with a brown |
| 2015-07-23 |
13 |
t here was baking flour stored on the kitchen shelves in the rear of the establishment not covered. advised the person in charge to ensure that ingredients or food not being used for cooking purposes shall be covered at all times. store food under cover u |
| 2015-07-23 |
1 |
there was no employee available with a certified food protection manager certificate , advised the person in charge that there shall be someone at all times showing a certificate . for cfpm from an approved ansi course. there is no available person who is |
| 2015-03-23 |
53 |
clean the floors thoroughly under the 3 compartment sink ,and the dry storage area. the dry wall in the following area's need to be painted or repaired : behind the 1 compartment sink, under the 3 compartment sink which is showing damage. the bathroom doo |
| 2015-03-23 |
47 |
comment: observed the racks with in the (ric) reach in cooler, soiled with grease and food residue. advised the (pic) person in charge to clean all storage racks in the ric thoroughly to prevent accumulation of food residue. clean the gaskets and inside |
| 2015-03-23 |
38 |
observed employee's with no effective hair restraints behind the counter handling food, advised (pic) to ensure all employees who handle food in any capacity wear an effective hair restraint to prevent physical contamination at all times. ensure, that e |
| 2015-03-23 |
21 |
observed no date marking on any of the potentially hazardous food, ready to eat food (rte) stored in the reach in cooler's. advised (pic) person in charge to date all rte food when stored for more than 24hrs using the day the product is prepared or opened |
| 2015-03-23 |
14 |
observed the ice machine soiled with a brown substance under the rim of the ice dispenser , advised pic to empty all the ice out of the machine, then wash,rinse and sanitize to prevent contamination of (phf) potentially hazardous food. increase the freque |
| 2015-03-23 |
1 |
no one in the establishment has a certified food protection manager on duty , advised pic that some one at all times shall have a ansi accredited program certificate for cfpm.there is no available person who is a certified food protection manager (cfpm), |
| 2014-06-10 |
54 |
provide a light cover or shield for the light bulbs in the dishwasher area per section 6-202.11 of food code, light bulbs, protective shielding - c |
| 2014-06-10 |
53 |
replace or repair the tile floor in outside bathroom, dust the ceiling area (around wires & light fixtures), thoroughly clean/repair the floors and walls as needed at the kitchen area under equipment (3 compartment sink, reachin cooler, under grill, and e |
| 2014-06-10 |
47 |
thoroughly clean the non food contact surfaces as needed (grease build up and debris noted), shelving under the grill, between the lift door of hot steam line, next to plates, remove excess water from bottom of beer cooler, clean outside and inside of out |
| 2014-06-10 |
45 |
repair the door to the sandwich prep bottom along with loose gasket on other door, the torn gasket on the outside reachin cooler door, replace the cracked dish machine wire baskets for removing the dishes from the hot water sanitizing solution (chipped, f |
| 2014-06-10 |
39 |
improper storage of wiping cloths on counter noted during inspection, discussed with manager to ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces per section 3-304.14 (b) of food code, wiping cloths, use limitation - c |
| 2014-06-10 |
38 |
observed employees not wearing effective hair restraint or beard restraints, per section 2-402.11 of food code, effectiveness-hair restraints – c |
| 2014-06-10 |
35 |
label all food items not stored in their orginal containers on the shelf in back area per section 3-302.12 of food code, food storage containers identified with common name of food - c |
| 2014-06-10 |
34 |
obtain a temperature measuring food thermometer with a small diameter that is designed to measure temperatures of thin food items, per section 4-302.12 (b) food temperature measuring devices - pf. |
| 2014-06-10 |
1 |
there is no available person who is a certified food protection manager (cfpm), at least one employee who has completed/passed the test will be in the facility per section 2-102.12 certified food protection manager – c |
| 2013-09-23 |
54 |
replace the light bulb in the outside storage reachin cooler, violation of section 6-303.11 of food code as amended by rule .2657 |
| 2013-09-23 |
53 |
thoroughly clean/repair the floors and walls as needed at the kitchen area under equipment (3 compartment sink, reachin cooler, under grill, and etc.) build up noted; repair the floor at in front of hot water heater and reachin cooler, clean the baseboard |
| 2013-09-23 |
52 |
the outdoor storage surface for refuse shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable and sloped to drain, violation of section 5-501.11 outdoor storage surface |
| 2013-09-23 |
51 |
provide a covered trash receptacle for the employee's and women’s bathroom closest to cafeteria, per section 5-501.17 of food code, toilet room receptacle, covered |
| 2013-09-23 |
47 |
thoroughly clean the non food contact surfaces as needed (grease build up and debris noted), outside/inside of equipment (hot hold units, cold hold units, sinks, etc.), . outside of containers, clean the horizontal shelving for dry stores, angle corners o |
| 2013-09-23 |
45 |
replace the slow leak in the compressor in the undercounter reachin cooler under the coffee machine, the torn gasket on the outside reachin cooler door, reseal/repair the finish for the ice machine (paint chipping, the exterior shall meet nsf standards), |
| 2013-09-23 |
42 |
thoroughly air dry the clear glasses as needed prior to storing, stacking together, glasses noted stored stacked together wet, violation of section 4-901.11 equipment and utensils, air-drying required |
| 2013-09-23 |
34 |
obtain a temperature measuring food thermometer with a small diameter that is designed to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654 |
| 2013-09-23 |
31 |
sausage, cabbage, and etc. noted cooling in large containers in the reachin cooler covered, discussed with manager about cooling food items from 135'f to 70'f within 2 (two) hours and from 70'f to 45'f (41'f) in 4 (four) hours, cool foods by approved met |
| 2013-09-23 |
21 |
potentially hazardous foods shall be properly labeled and dated (prepared, ready to eat foods), food noted not properly labeled and dated, hand outs given, violation of section 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for |
| 2013-09-23 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; per section 2-102.12 (a) of food code as amended by rule .2652 and rule .2652 (4) will become effective on january 1, 2014 |
| 2013-03-27 |
53 |
6-501.12thoroughly clean/repair the floors and walls as needed at the kitchen areas, build up noted; repair the floor at the bathrooms, clean the floor at the outside storage area. |
| 2013-03-27 |
52 |
5-501.11 outdoor storage surface, the outdoor storage surface for refuse shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth , durable and sloped to drain, further interpretation on the rule will be discussed with |
| 2013-03-27 |
51 |
5-501.17 toilet room receptacle, coveredprovide a covered waste container for the women's employee bathroom and customer bathroom, new rule. |
| 2013-03-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4. -602.13 nonfood contact surfacesthoroughly clean the non food contact surfaces as needed (grease build up and debris noted), outside/inside of equipment (hot h |
| 2013-03-27 |
45 |
4-501.11 good repair and proper adjustment-equipmentreplace the cracked handle to the reach in unit, reseal/repair the finish for the ice machine (paint chipping, the exterior shall meet nsf standards), replace rusty shelving as needed, etc. keep equipmen |
| 2013-03-27 |
42 |
4-901.11 equipment and utensils, air-drying requiredthoroughly air dry the clear glasses as needed prior to storing, stacking together, glasses noted stored stacked together wet. |
| 2013-03-27 |
39 |
3-304.14 wiping cloths, use limitationif damp towels are used , the towels shall be submerged in an approved strength of sanitizer, damp towels noted not in a sanitizer container. |
| 2013-03-27 |
31 |
3-501.15 cooling methodssausage, spaghetti meat sauce, collards, etc. noted cooling in large containers, cool foods by approved methods (shallow containers, ice baths, etc). foods corrected on site and cooled by shallow pans or ice baths, cdi. |
| 2013-03-27 |
21 |
3-501.17 ready-t. o-eat potentially hazardous food (time/temperature control for safety food), date markingpotentially hazardous foods shall be properly labeled and dated (prepared, ready to eat foods), food noted not properly labeled and dated, hand outs |
| 2013-03-27 |
14 |
4-501.114 manual and. mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide an accurate strength of sanitizer for in place sanitizing, the current level was over 1000ppm, corrected on site, if using chl |
| 2013-03-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep raw foods stored below ready to eat to foods, raw chicken noted above ready to eat foods, raw hamburger stored over ready to eat foods, keep foods covered at the reach in uni |
| 2013-03-27 |
1 |
2-102.11 demonstration2-102.12 certified food protection manager2-103.11 (a)-(l)person-in-charge-dutiesthe manager on duty shall have passed an approved food safety class approved by ansi, currently no employee has passed a class, a variance is given unti |