| Violation Date |
Code |
Description |
| 2018-12-06 |
(23) FOOD EQUIPMENT AND UTENSILS: Non-food contact surfaces of equipment and utensils: clean. |
A few shelves contain dust and/or food debris. Clean. |
| 2018-12-06 |
(8) CROSS CONTAMINATION: Food protection during storage, preparation, display, service and transportation |
Food found in the prep coolers without a cover. Cover items while in storage. |
| 2018-08-17 |
(23) FOOD EQUIPMENT AND UTENSILS: Non-food contact surfaces of equipment and utensils: clean. |
Multiple surfaces contain food debris. Clean surfaces throughout food preparation. |
| 2018-08-17 |
(21) FOOD EQUIPMENT AND UTENSILS: Wiping cloths: clean, use restricted |
Wiping cloths found on counters. Store wiping cloths in a sanitizing solution between use. |
| 2018-08-17 |
(10) CROSS CONTAMINATION: Food (ice) dispensing utensils properly stored. |
Knife being stored between prep cooler and warmer. Discontinue this practice because this is not a contact surface regularly cleaned and sanitized. |
| 2018-08-17 |
(2) FOOD: Original Container; properly labeled. |
A few containers holding ingredients (four) are not label. Label each container clearly. |
| 2018-04-24 |
(36) FLOORS, WALLS AND CEILINGS: Floors; constructed, drained, clean, good repair, coving installation; dustless cleaning methods. |
1. Floor near 3 compartment sink and dish machine is in poor condition. Repair soon. 2. Food debris found on floor. Clean. |
| 2018-04-24 |
(23) FOOD EQUIPMENT AND UTENSILS: Non-food contact surfaces of equipment and utensils: clean. |
Food debris found on multiple surfaces (shelves under grill and prep coolers). Clean. |
| 2018-04-24 |
(22) FOOD EQUIPMENT AND UTENSILS: Food contact surfaces of equipment and utensils: clean, free of abrasives and detergents. |
Can opener and slicer are soiled with food debris. Clean and sanitizer after each use. |
| 2018-04-24 |
(21) FOOD EQUIPMENT AND UTENSILS: Wiping cloths: clean, use restricted |
Wiping cloths found on counters. Store wiping cloths in a sanitizing solution between use. |
| 2018-04-24 |
(3) FOOD PROTECTION: Potentially hazardous food meets temperature and date marking requirements during storage, preparation, display, service and transportation |
CRITICAL VIOLATION. 1. Cheese is stored above the cooler line in the prep cooler. Temperature 50F. Store below cooler line in order to maintain 41F or below. 2. 2-door cooler in basement is 48F. Discard sliced cheese stored in cooler and have the cooler r |