| Violation Date |
Code |
Description |
| 2018-12-14 |
21 |
provide date marks on potentially hazardous, ready to eat foods kept greater than 24 hours. chicken salad, meat balls, and beans in refrigerator did not have a date. all items were discarded.3-501.17 ready-to-eat potentially hazardous food (time/tempera |
| 2017-06-19 |
42 |
sunglasses were stored on clean utensils.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-06-19 |
21 |
provide date marks on potentially hazardous, ready to eat foods kept greater than 24 hours. bbq in refrigerator did not have a date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-06-19 |
9 |
home canned foods were present in refrigerator. only commercially prepared, hermetically sealed canned foods allowed to be on site.3-201.12 food in a hermetically sealed container - p |
| 2015-09-25 |
38 |
employees engaged in food preparation wearing watches and prohibited rings.2-303.11 prohibition-jewelry - c |
| 2015-09-25 |
14 |
sanitizer not available. santiizer prepared to the correct strength during inspection.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-09-25 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2014-09-11 |
36 |
rodent droppings present on dry good shelving.6-501.111 controlling pests - pf |
| 2014-09-11 |
11 |
multiple foods in facility molding, spoiled. facility had not been used for two months.3-101.11 safe, unadulterated and honestly presented - p,pf |
| 2014-09-11 |
2 |
yellow copy of ehp provided.2-103.11 (m) person in charge-duties - pf |
| 2014-09-11 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2013-05-31 |
42 |
storage on floor in dry storage room and under tables in kitchen. place storage at least 6 inches off floor.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-05-31 |
21 |
3-501.17 proper datemarking refrigerated, ready to eat, potentially hazardous food prepared and held in the restaurant greater than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarde |
| 2013-05-31 |
2 |
fc 2-201.11 employee health policy provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to owner. |
| 2013-05-31 |
1 |
fc 2-102.12 certified food protection manager. at 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 profici |