| Violation Date |
Code |
Description |
| 2018-11-21 |
38 |
food handler must wear hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2018-11-21 |
20 |
hard boiled eggs holding in small counter top refrigerator at 52f. eggs were discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-11-21 |
1 |
pic does not have food protection manager training certification.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2018-06-26 |
47 |
dust and debris inside cabinets. build up present on wire holders where plastic ware is stored.4-602.13 nonfood contact surfaces - c |
| 2018-06-26 |
39 |
wet wiping cloth stored on counter. store in sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2018-06-26 |
38 |
food handler wearing a bracelet while working with food. food handler must wear a hair restraint.2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry - c |
| 2018-06-26 |
20 |
hard boiled eggs holding in small countertop refrigerator at 48-49f. eggs were discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-06-26 |
6 |
food handler did not wash hands prior to putting on gloves prior to preparing foods. employees shall wash hands prior to beginning work and before putting on gloves, after hands have been potentially contaminated. after washing hands, food handler handed |
| 2018-06-26 |
1 |
pic does not have food protection manager training certification.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2017-12-29 |
45 |
leftover boiled eggs and other potentially hazardous items such as cream stored in dorm style, non-commercial type refrigerator.4-205.10 food equipment, certification and classification - c |
| 2017-12-29 |
21 |
boiled eggs were held as leftover to be combined with a new package of eggs on following day. a method of tracking the lifespan of each opened package must be provided.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety f |
| 2017-06-02 |
1 |
no ansi accredited food service manager on site.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2017-06-02 |
8 |
disposable handtowels were not provided for hand drying at handsink.6-301.12 hand drying provision - pf |
| 2017-06-02 |
21 |
eggs held as leftovers in freezer do not have a datemark. discard eggs. provide a datemark on foods held as leftovers.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat poten |
| 2017-06-02 |
42 |
cleaned containers stored on drainboard next to handsink. cleaned utensils placed on linen on storage shelf. store dying and clean utensils on utensil shelf or drainboard next to wall. only utilize drainboard next to handsink for dirty utensils.4-903.11 ( |
| 2017-06-02 |
14 |
whisk had build up present and was stored as clean. container, plate and grate had food residue present and was stored as clean.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-06-02 |
45 |
drink crates used as a storage unit for the storage of food. intended use for drink crates is for drinks, not storage of food. provide a storage shelf that allows clearance under bins for floor cleaning. drink crates are dirty and not easily cleanable. wo |
| 2017-06-02 |
47 |
general cleaning needed on underside of juice dispensers.4-602.13 nonfood contact surfaces - c |
| 2017-06-02 |
43 |
wrapped single service cups stored under pipe in cabinetry.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-12-20 |
47 |
general cleaning needed inside cabinets at service area. cleaning needed inside small refrigerator inside ktichen area.4-602.13 nonfood contact surfaces - c |
| 2016-12-20 |
43 |
black holders used to store single service items at service area need cleaning. lids, cups stored next to handsink in service area. items were moved.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-12-20 |
38 |
food handler shall wear a hair restraint while handling food.2-402.11 effectiveness-hair restraints - c |
| 2016-12-20 |
8 |
provide a trashcan at handsink in kitchen for the disposal of papertowels. nearest handsink is outside kitchen in hallway inside dining area. employees shall use a disposable handtowel after washing hands. food handler used a towel to wipe hands after was |
| 2016-12-20 |
1 |
no ansi certified food protection manager on site.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2016-06-06 |
53 |
freezer is not keeping all items frozen. all items registered at 45 degrees or below because they came in fully frozen. all potentially hazardous items were moved to the reach in refrigerator, including egg product and sausage patties. it is advised tha |
| 2016-06-06 |
39 |
wiping cloths were being used on the drain board where clean dishes were air drying. more air drying space was created on upper shelving to accommodate wet dishes. wet rag was removed.3-304.14 wiping cloths, use limitation - c |
| 2016-06-06 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2015-09-25 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfreezer is not keeping items frozen. temperatures of food range from 30-45 degrees. pic instructed to keep the open food for a maximum of 4 days until freezer is repaired. a |
| 2015-09-25 |
31 |
3-501.15 cooling methods - pfpic stated that typical procedure for cooling eggs and sausage was to cover and hold at room temperature, then place in freezer. pic was educated on correct cooling procedures. |
| 2015-09-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - peggs and sausage were being held hot at 115-120 degrees. employee discarded the items and understands that if food is going to be hot held, it |
| 2015-09-25 |
1 |
2-102.12 certified food protection manager - cno serve safe certification for food protection manager |
| 2014-05-30 |
34 |
provide metal stem thermometer to monitor food temperatures and water temperatures. 0-220f. 4-302.12 food temperature measuring devices - pf |
| 2014-05-30 |
8 |
do not block hand sink with items. provide paper towels at hand sink. 5-205.11 using a handwashing sink-operation and maintenance - pf6-301.12 hand drying provision - pf |
| 2014-05-30 |
1 |
must have a pic that is a certified food protection manager through an accredited program. have 210 days from permit date to comply. 2-102.12 certified food protection manager - c |