| Violation Date |
Code |
Description |
| 2018-06-22 |
54 |
6-303.11 intensity-lighting - creplace missing light fixture in the men's restroom. |
| 2018-06-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cproperly seal vegetable prep sink/wall juncture area, holes in wall to the right of vegetable prep sink, and surrounding light switch above hand sink and in chemical storage roo |
| 2018-06-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - csmall reach-in cooler was not properly maintaining food temperatures at 41f or below. this is partly due to the torn gasket. additionally, the small reach-in cooler was overfilled due to reach-in coo |
| 2018-06-22 |
38 |
2-402.11 effectiveness-hair restraints - cmanager observed without beard guard. food employees shall wear effective hair restraints to prevent contamination. |
| 2018-06-22 |
33 |
3-501.13 thawing - craw hamburger, whiting, and chicken observed thawing at prep sink in individual containers of water. potentially hazardous food shall be thawed under refrigeration, completely submerged under running water at 70f or below, or as part o |
| 2018-06-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfif consumption of animal foods that are raw, undercooked, or not processed occurs then it is the responsiblity of the establishment to in |
| 2018-06-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfestablishment is attempting to date-mark but the date-marking is inconsistent throughout. sliced tomatoes, prepared lettuce, cole slaw, potato sa |
| 2018-06-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pestablishment observed storing raw shelled eggs on prep table without provisions to ensure proper temperatures were maintained. small re |
| 2018-06-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmultiple items for hot-holding in warming cabinet and on steam table did not reach the minimum of 135f or above for hot-holding. properly mainta |
| 2018-06-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - psanitizing solution measuring 0ppm quaternary ammonia and chlorine. sanitizing solution shall be measured between 50-200ppm chlorin |
| 2018-06-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw foods including chicken, whiting, porkchops, shelled eggs, and hamburger were observed stored above ready-to-eat foods such as cheese and salad. properly separate raw food |
| 2018-06-22 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |