| Violation Date |
Code |
Description |
| 2018-07-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low in several areas throughout restaurant. several floor tiles observed to be loose or damaged. physical facilities shall be cleaned as often as necessary to be mai |
| 2018-07-18 |
52 |
5-501.114 using drain plugs - cdrain plug observed to be missing in dumpster. provide drain plug in dumpster. repeat violation. |
| 2018-07-18 |
49 |
5-203.14 backflow prevention device, when required - pno back flow prevention observed on hose with pressure nozzle. provide back flow. will return to verify 7/28/18. |
| 2018-07-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: shelving over 3-compartment sink, shelving above and below prep areas, fronts of coolers, |
| 2018-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - cwalk in cooler holding at 52f. cooler shall be adjusted to maintain food at 45f or below. do not store food in cooler until it has been repaired. repair man arrived during inspection. |
| 2018-07-18 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: observed dry storage container to not be labeled with common name of the food. dry storage containers shall be labeled with the common name of the food. |
| 2018-07-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pseveral items in the walk in cooler observed to be out of temperature: chicken (47f), corn dog (48f), cut tomato (53f), cheese (52f), cu |
| 2018-07-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected during inspect |
| 2018-04-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low throughout kitchen. some ceiling tiles throughout establishment damaged. physical facilities shall be maintained in good repair.6-501.12 cleaning, frequency and |
| 2018-04-16 |
52 |
5-501.114 using drain plugs - ccomment: drain plug observed to be missing in dumpster. provide drain plug in dumpster. |
| 2018-04-16 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: pipe under 3-compartment sink & hose to sanitizer feed into sink observed to be leaking. plumbing shall be maintained in good repair. |
| 2018-04-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: inside of reach in cooler, gasket on reach in cooler/reach in freezer, shelving next to fr |
| 2018-04-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: wire shelves throughout the establishment observed to be rusty. equipment shall be maintained in good repair. |
| 2018-04-16 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cdrink holders observed to be stored next to front hand sink. also observed single service items to be stored on the floor in the outside storage shed. s |
| 2018-04-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi- items were relocated to |
| 2017-11-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low throughout kitchen. some ceiling tiles throughout establishment damaged. physical facilities shall be maintained in good repair.6-501.12 cleaning, frequency and |
| 2017-11-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: shelving in walk in cooler, outside and inside of bev-air reach in cooler, outside of mult |
| 2017-11-17 |
42 |
4-901.11 equipment and utensils, air-drying required - cdishes observed to be stacked while still wet. dishes must be fully air dried prior to stacking. repeat violation. |
| 2017-11-17 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved dry storage items to not be labeled with common name. food or food ingredients that are removed from their original packages for use in the food establishment shall be identi |
| 2017-11-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi- items were relocated to |
| 2017-11-17 |
8 |
6-301.12 hand drying provision - pfno disposable towels at hand sink. disposable towels must be provided at hand sinks at all times. cdi (corrected during inspection)- disposable towels were provided. |
| 2017-07-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low throughout kitchen, floor damaged in walk in freezer. some ceiling tiles throughout establishment damaged. physical facilities shall be maintained in good repair |
| 2017-07-14 |
52 |
5-501.113 covering receptacles - ccomment: lid to dumpster left open. keep dumpster covered. |
| 2017-07-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: shelving in beverage- air reach in coolers, sides of reach in coolers, outside of dry stor |
| 2017-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: wire shelves throughout the establishment observed to be rusty. equipment shall be maintained in good repair. |
| 2017-07-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cobserved single service items to be stored on the floor in the outside storage shed. single service and single use articles shall be stored at least 6 i |
| 2017-07-14 |
42 |
4-901.11 equipment and utensils, air-drying required - cdishes observed to be stacked while still wet. dishes must be fully air dried prior to stacking. |
| 2017-07-14 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved dry storage items to not be labeled with common name. food or food ingredients that are removed from their original packages for use in the food establishment shall be identi |
| 2017-07-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected during inspect |
| 2017-04-07 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low throughout kitchen, floor damaged in walk in freezer. some ceiling tiles throughout establishment damaged. physical facilities shall be maintained in good repair |
| 2017-04-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: wire shelves throughout the establishment observed to be rusty. equipment shall be maintained in good repair. |
| 2017-04-07 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved dishes stacked while still wet from washing. dishes must be fully air dried prior to stacking. repeat violation. |
| 2017-04-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected during inspect |
| 2017-04-07 |
1 |
2-102.12 certified food protection manager - cno certified food service manager at the beginning of the inpsection. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and servic |
| 2017-01-26 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor grout low throughout kitchen, floor damaged in walk in freezer. some ceiling tiles near front entrance damaged. wall damaged in women's restroom. physical facilities shall |
| 2017-01-26 |
52 |
5-501.113 covering receptacles - ccomment: lid to dumpster left open. keep dumpster covered. |
| 2017-01-26 |
49 |
5-203.14 backflow prevention device, when required - pfacility has a hose with a pressure nozzle attached to their mopsink without additional backflow provided. a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contamina |
| 2017-01-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: wire shelves throughout the establishment observed to be rusty. equipment shall be maintained in good repair. |
| 2017-01-26 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved dishes stacked while still wet from washing. dishes must be fully air dried prior to stacking. repeat violation. |
| 2017-01-26 |
41 |
3-304.12 in-use utensils, between-use storage - cknife used for cutting during preparation stored between cutting board and prep table. area between prep tables not easily cleanable. relocate to a location that is easy to clean. |
| 2017-01-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcheese on ice along prep line at 48f. cheese must be held at 45f or below. cdi - ice was added and temperature of cheese was brought dow |
| 2017-01-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected during inspect |
| 2017-01-26 |
1 |
2-102.12 certified food protection manager - cno certified food service manager at the beginning of the inpsection. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and servic |
| 2016-10-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c, 6-501.12 cleaning, frequency and restrictions - cfloors, walls, and ceiling tiles soiled throughout establishment. wall damaged near back door, ceiling tiles not securely in p |
| 2016-10-24 |
51 |
6-501.18 cleaning of plumbing fixtures - ccomment: base of toilets observed to be soiled in restrooms. plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
| 2016-10-24 |
49 |
5-203.14 backflow prevention device, when required - pfacility has a hose with a pressure nozzle attached to their mopsink without additional backflow provided. a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contamina |
| 2016-10-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: observed shelving throughout kitchen to be soiled. equipment shall be cleaned as often as necessary to be maintained clean. |
| 2016-10-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: walk in freezer broken. wire shelves throughout the establishment observed to be rusty. equipment shall be maintained in good repair. |
| 2016-10-24 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved dishes stacked while still wet from washing. dishes must be fully air dried prior to stacking. |
| 2016-10-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfacility using a temporary freezer on the premises while walk in freezer is down. food items observed to be stored on the floor in walk in freezer. food shall be protected from contaminat |
| 2016-10-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to still have food debris on them. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi - items were relocated to |
| 2016-10-24 |
7 |
3-301.11 preventing contamination from hands - p,pfobserved facility preparing ready to eat food such as chicken sandwiches and burgers with their bare hands for immediate service. food employees may not contact exposed ready to eat food with their bare h |
| 2016-10-24 |
6 |
2-301.14 when to wash - pobserved employee walk in to prep area after performing other activities throughout kitchen that contaminated hands and touch ready to eat food with bare hands. hands must be washed immediately when entering the prep area after pe |
| 2016-06-10 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor drains under 3-compartment sink and next to ice machine soiled. floor soiled in walk in freezer. wall behind soda boxes and floor in front of soda boxes soiled. floor soiled with food and other debris |
| 2016-06-10 |
49 |
5-205.15 system maintained in good repair - pmultiple leaks under 3-compartment sink. repair leaks. will follow up |
| 2016-06-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces are soiled: along the side of the fryers, shelf used to store syrup, & bottom of soft serve machine. non-food contact |
| 2016-06-10 |
42 |
4-901.11 equipment and utensils, air-drying required - cclean dishes not air dryed prior to stacking. after cleaning and sanitizing, equipment and utensils shall be air-dried. |
| 2016-06-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean dishes observed to have food debris on them. equipment, food contact surfaces and utensils shall be clean to sight and touch. cdi ( corrected during inspection) |
| 2016-02-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - cgrout the floor tiles throughout the facility. many areas have very deep crevices between the tiles, making the cleaning of the floor difficult and stand |
| 2016-02-19 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean the gaskets of the reach in freezer and refigerator (beside the fryer), the racks above the grill and sandwich prep area, the vents above the fryer and the grill area. |
| 2016-02-19 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace the torn gaskets of the ice cream machine and ice cream reach in refrigerator. |
| 2016-02-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - call cups should be stored in the dispenser or covered by the plastic sleeve to prevent possible contamination. the sandwhich bags next to the grill sho |
| 2016-02-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - cobserved food containers in the reach in freezer without covers or lids. all food that is stored in the refrigerators should have a lid or cover on it to protect it from possible contami |
| 2016-02-19 |
35 |
3-302.12 food storage containers identified with common name of food - clabel the dry food storage containers at the onion ring prep station. all dry food should be labeled with the common name of food. |
| 2016-02-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfthe front handsink needs to have 100f water for proper handwashing provided in a timely manner. handsink had to run approximately 2-3 minutes before the water reached required 100f. the dra |
| 2016-02-19 |
1 |
2-102.12 certified food protection manager - ca certified food protection manager was not on duty at the time of the inspection (or was unable to provide a current certificate). a certified food protection manager, who has completed an ansi approved food |
| 2015-10-20 |
53 |
6-501.12 cleaning, frequency and restrictions - cthoroughly clean the floors in the walk in cooler and the walk in freezer. clean the walls around the can wash area. physical facilities shall be maintained clean. |
| 2015-10-20 |
51 |
6-501.18 cleaning of plumbing fixtures - ccomment: caulk the bottom of the men's toilet so that it is easily cleanable. plumbing fixtures shall remain clean. |
| 2015-10-20 |
47 |
4-602.13 nonfood contact surfaces - cobserved debris on the following nonfood contact surfaces of equipment: the inside of the reach in cooler, the outside of the white slicer equipment, the racks in the dry storage area, the tops of equipment, and the in |
| 2015-10-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - cupon inspection, the walk in freezer was down. the manager has placed a work order. this was confirmed by a phone conversation i had with the repair company on the phone. manager will call me when th |
| 2015-10-20 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved several pans in the clean dish area stored while wet. ensure that all dishes and utensils are stored in a manner that allows them to properly air dry. these items shall be thoroughly air dri |
| 2015-10-20 |
34 |
4-302.12 food temperature measuring devices - pfcomment: provide an ambient temperature measuring device in the deep freezer near the grill as one was not observed. ambient temperature measuring devices shall be in the all reach in units including freezer |
| 2015-10-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - psausage was observed in hot hold equipment at temperatures of (118 and 128). all potentially hazardous food that is being hot held shall be held |
| 2015-10-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved food debris on clean dishes to include: food storage pans, tomato slicer, and sauce dispenser. all food contact surfaces of equipment shall be clean to sight |
| 2015-02-13 |
53 |
physical facilites shall be maintained in good repair. repair the floor in front of the ice cream machine due to it cracking and the grout missing. replace the lights that are out throughout the facility. foix the leaking pipe under the three compartment |
| 2015-02-13 |
51 |
plumbing fixtures such as hand washing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. clean the bases of the toilets and the handsinks throughout the facility as needed in the restrooms. this is a violation of sectio |
| 2015-02-13 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the inside and outside of all equipment to remove the dust, food and greasy build up. clean the storage racks to remove the bu |
| 2015-02-13 |
14 |
all food contact surfaces shall be clean to sight and touch. the holding containers and utensils that was stored on the clean dish rack must be rewashed and sanitized due to the food and greasy film that was left in and on them. clean the sanitizing vat o |
| 2015-02-13 |
6 |
food employees shall clean their hands and exposed portions of their arms, immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single- service and single use articles and after ha |
| 2013-10-21 |
54 |
more light is needed in the walk in units and the outside storage unit. the required lighting is 10 foot candles of light. when measured with a light meter the lighting was less than 5. this is a violation of section 6-303.11 of the food code. |
| 2013-10-21 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. the wall, behind the dump station table, the three compartment sink and as needed throughout the kitchen area to remove the food debris and black build up. clean the floors un |
| 2013-10-21 |
51 |
plumbing fixtures such as hand washing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. clean the bases of the toilets in the restrooms. clean the handsink that is located by the grill to remove the greasy build up. |
| 2013-10-21 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the inside and outside of al equipment, especially the refrigeration units to remove the food and residue. clean the tops of |
| 2013-10-21 |
45 |
equipment shall be maintained in a state of good repair. equipment components shall be kept intact, tight and adjusted in accordance with manufacturer’s specifications. the gasket on the milk shake machine need to be replaced. replace the broken splash gu |
| 2013-10-21 |
42 |
after cleaning and sanitizing, equipment and utensils shall be air dried. pans were stacked and stored on the clean dish rack with water in them. this is a violation of section 4-901.11 of the food code. |
| 2013-10-21 |
14 |
food contact surfaces shall be clean to sight and touch. the prep pans and utensils that was stored on the clean dish rack had food, water and grease in them. the utensils and prep pans were removed from the dish rack to be washed rinsed and sanitized. |
| 2013-02-15 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the wall behind the bread toaster and the three compartment sink. this is a violation of section 6-501.12 of the food code. |
| 2013-02-15 |
51 |
plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. the bases of the toilets in the restroom need to clean. this is a violation of section 6-501.18 of the food code. |
| 2013-02-15 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the gaskets on the refrigeration unit as needed to remove the built up food debris. clean the door on the reach in freezer. cl |
| 2013-02-15 |
45 |
equipment shall be maintained in a state of good repair. equipment components shall be kept intact, tight and adjusted in accordance with manufacturer’s specifications. the gasket on the soft serve door because it is torn. fix the bottom of the restroom |
| 2013-02-15 |
41 |
there are a number of methods available for storage of in-use utensils during pauses in food preparation or dispensing, such as in the food , clean and protected, or under running water to prevent bacterial growth. tongs were stored in coleslaw, with drie |
| 2013-02-15 |
38 |
mplensure that employees are wearing effective hair restraint (beard), wearing jewelry other than plain wedding ring, per section 2-402.11 of food code, effectiveness-hair restraints; per section 2-303.11 of food code prohibition-jewelry , or handling fo |
| 2013-02-15 |
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 |
| 2013-02-15 |
14 |
equipment food- contact surfaces and utensils shall be clean to sight and touch. (pf). knives and a pan were stored with food debris left in and on them. the dishes were washed, rinsed and sanitized. this is a violation of section 4-601.11 of the food co |
| 2013-02-15 |
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 (form 1b) had not been put into place in facil |
| 2013-02-15 |
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 |
| 2012-10-29 |
53 |
clean the light shields and ceiling vents inside the restrooms. scrape and repaint ceiling vent inside the men's restroom. clean the wall behind the fryers. clean the floor underneath the 3-comp. sink and the utensil storage racks. repair the rusting doo |
| 2012-10-29 |
52 |
general comment: replace the cracked drain plug at the cardboard dumpster.5-501.114 using drain plugs |
| 2012-10-29 |
51 |
clean around the toilet inside the men's restroom. recaulk both toilets to the floor. the toilet and handsink inside the women's restroom were leaking--plumber showed up at time of visit.6-501.18 cleaning of plumbing fixtures5-203.12 toilets and urinals |
| 2012-10-29 |
39 |
wiping cloths shall be stored in a container of sanitizer in between use. a separate container shall be provided for cloths that wipe areas in which raw meat come in contact with. ensure that these containers are properly labeled,for ex. sanitizer(quat). |
| 2012-10-29 |
38 |
gc: no jewelry other than a plain wedding ring may be worn and fingernails shall be properly cleaned. in addition to hats/hairnets being worn, beard nets/restraints shall be worn. food code 2-203.11;2-302.11;2-402.11 |
| 2012-10-29 |
35 |
general comment: label all dry food containers. (1.0-2.0 pts.) |
| 2012-10-29 |
26 |
sanitizer and all other chemicals shall be clearly and individually identified with the common name of the material. for example, a spray bottle or bucket of sanitizer may be labeled as such: sanitizer(quat.). this is a violation of food code section 7-10 |
| 2012-10-29 |
21 |
gc: all leftover food(rte(orcommercially prepared food) items shall be dated as out-lined in section 3-501.17(f) of the food code as amended y rule.2653.21. all leftover food items(which include food with a manufacturer use-by date such as an open package |
| 2012-10-29 |
20 |
gc: cold holding temperatures for all refrigerated equipment shall be 41of or below,this is a violation of section 3-501.16 (a)(2) of food code as amended by rule .2653(14) (b)(ii) effective january.01,2019. cut leafy greens, such as lettuce, are consider |
| 2012-10-29 |
14 |
the tomato slicer needed to be thoroughly cleaned--it had tomato fragments in it. the quat. sanitizer inside the buckets was too weak. it shall be at least 200ppm4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-602.11 |
| 2012-10-29 |
8 |
the handsink inside the men's restroom had no papertowels and hand dryer was not working. c.d.i.: papertowel was placed inside the restroom |
| 2012-10-29 |
7 |
employees shall not contact exposed ready-to-eat foods with their bare hands and shall use single-use gloves or suitable utensils such as delit tissues,spatuals, tongs,or dispensing equipment. thi is a violationof section 3-303.11 of the food code as amen |
| 2012-10-29 |
2 |
no employee health information is documented in this facility, this is a violation of section 2-201.11(a),(b),(c) and (e) of the food code as amended by rule .2653. (1.5-3.0 pts.) the manager was give an employee health agreement form. |
| 2012-10-29 |
1 |
a certified food protection manager(cfpm) shall bo on site and available at all times. the cfpm shall be the person who is in charge. this is a violation of section2-2-102.12 of the food code as ameneded by rule .2652(4) will become effective on january |