| Violation Date |
Code |
Description |
| 2018-11-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed managers working with food with no hair restraint on. pic stated that they had ran out of hair nets and managers a |
| 2018-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies throughout facility. repeat. pest control needs to be addressed and was mentioned on prior inspection that there had been improvement made. |
| 2018-11-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved fries on front line being he |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved liquid eggs cold holding in ice bath at 50f. ice bath had melted and it was just water. repeat.cdi- new ice bath was made. instructed pic to properly submerged container in ice b |
| 2018-11-06 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pobserved mac and cheese reheat temperature at 112f.cdi- mac and cheese was reheated to 178f. |
| 2018-11-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee use pre rinse hose to spray off a soiled piece of equipment and then go back to working with food. repeat.cdi- food employee was instruct |
| 2018-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.personal bottle of powerade stored on counter. cdi- discarded. |
| 2018-08-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee working with raw pork patties, go to walk in cooler to achieve rte macaroni and cheese (in package) and continue with work. cdi food emp |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese cold holding above 45 degrees. cdi cheese was placed in flip top unit to cool down. repeat. |
| 2018-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in soda machine area. repeat improvement with pest control regarding flies. make sure to continue to have pest control still address. |
| 2018-08-10 |
37 |
3-305.14 food preparation - c during preparation, unpackaged food shall be protected from environmental sources of contamination. observed food employees mixing gravy and tea at 3 compartment sink while wash basin was full with dirty equipment/water and s |
| 2018-08-10 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employees working expo wearing fingernail polish/acrylic nails. cdi pic |
| 2018-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer reading less than 200 ppm for quat ammonium. cdi pic reassembled sanitizer bag and 200 ppm quat ammonium was achieved. make sure to attach correctly. |
| 2018-08-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed lids being stored on top of soda dispensing machine where debris is accumulating. make sure to store in a manner to ensure cont |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets in all reach in units throughout establishment. observed hand blower in bathroom not operating (have towels). make sure to keep in good repair.**work order has been for gaskets, will dou |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up in reach in units, gaskets, sides of equipment, shelving, nonfood side of soda machine. make sure to increase cleaning frequency. repe |
| 2018-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counters and at the hand sink at time of inspection. make sure to store their wet wiping cloths in the buckets. |
| 2018-06-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling trash can then continue with food preparation. cdi food employee stopped and directed to wash hands. repeat |
| 2018-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few clean equipment stored with minor food debris. cdi items returned to ware washing. repeat points not escalated due to a few dirty equipment. how |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese cold holding above 45 degrees. cdi cheese moved into flip top unit. |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. obseved significant flies in the food establishment. |
| 2018-06-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed fries not labeled. cdi frie |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on sides of equipment, behind electronic display and ice container lids. make sure to increase cleaning frequency. repeat. |
| 2018-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed waste receptacles and grease receptacles open. make sure to keep closed at all times. |
| 2018-06-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on walls beside fryer station. observed |
| 2018-06-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bracelets. make sure to remove jewelry other than a plain wedding band to facilitate hand washing |
| 2017-12-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed facility not following pr |
| 2017-12-11 |
6 |
2-301.14 when to wash - p - observed a food employee reach in their pockets and touch their pants with their hands and proceed to handle clean disposable gloves. cdi by instruction for employee to wash their hands. |
| 2017-12-11 |
8 |
6-301.12 hand drying provision - pf - observed disposable towels not available in women's restroom as dispenser was not dispensing towels and hand drying unit not functioning. observed no disposable towels at kitchen hand washing dispenser. cdi, disposabl |
| 2017-12-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed utensils scoops and fry equipment stored as clean but soiled with food residues. cdi, equipment relocated for cleaning. improvement made sine previous ins |
| 2017-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potatoes rounds and sausage hot held below 135 degrees f.cdi, operator voluntarily discarded foods. |
| 2017-12-11 |
38 |
2-402.11 effectiveness-hair restraints - c - observed several food employees not wearing a hair restraint. |
| 2017-12-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed small probe thermometer not working as required. verification required to ensure that proper thermometer is available an |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces and tables in kitche |
| 2017-12-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - observed box of straws stored on ground in dry storage area and single-service cups uncovered / unprotected at front counter area. |
| 2017-12-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of walk in unit. |
| 2017-12-11 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed pic not able to locate test kit. verification required to ensure that test kit is provided. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease accumulating in fryer unit doors and sides of equipment. repeat. observed soil accumulating inside prep refrigerators. |
| 2017-08-15 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels left in women's restroom. cdi, towels supplied. |
| 2017-08-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed blade of can opener stored clean but soiled with food debris.4-602.11 equipment food-contact surfa |
| 2017-08-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed grilled chicken hot held at 118 degrees f. cdi, employee placed chicken on grill to reheat. |
| 2017-08-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed operation not following p |
| 2017-08-15 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed container of flour not labeled in walk in cooler.\ |
| 2017-08-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed food stored on ground in walk in unit that operator stated was recently delivered. |
| 2017-08-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed water accumulating in equipment in walk in cooler which has been cleaned. invert to facilitate proper drying. |
| 2017-08-15 |
47 |
4-602.13 nonfood contact surfaces - c - observed heavy grease accumulating in fryer units and shelving throughout facility. observed black soil residue accumulating behind ice chute at soda beverage dispenser. |
| 2017-08-15 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee bag, keys and drink stored on prep table in kitchen. |
| 2017-03-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 2 food employees wash their hands but turn faucet off with their bare hands after hand |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -observed cheese, cut tomatoes and lettuce held in unit above 45 degrees f. observed liquid egg stored at prep area on ice at 53 degrees f. repeat. cdi, operator voluntarily discarded foods |
| 2017-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloth stored on clean drain board of 3 compartment sink. |
| 2017-03-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles in original plastic packaging so that contamination of items are prevented. observed exposed single-service cups at ser |
| 2017-03-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed flip top prep unit maintaining an ambient air temperature of 63 degrees f as measured by thermocouple and not able to maintain tcs foods at required temperature. repair. |
| 2017-03-29 |
47 |
4: -601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on some shelving and wooden cabinetry at dining beverage area as sticky residues were accumulating on doors. observed heavy grease |
| 2016-12-15 |
53 |
6-501.11 floors, walls, and ceilings shall be kept in good repair- observed tiles broken and grout repair needed throughout the facility. repair tile near can wash and in lobby self service area.6-501.12 floors, walls, and ceilings shall be kept clean- ob |
| 2016-12-15 |
47 |
4-602.13 nonfood contact surfaces shall be clean to sight and touch - repeat 1 pt- observed food debris accumulating on bottom of tall reach in freezer unit and heavy grease and soil buildup in doors and sides of frying equipment. |
| 2016-12-15 |
45 |
4-501.11 good repair and proper adjustment-equipment -repeat 0.5pt- keep equipment in good repair and calibration. observed seal on walk in freezer in poor repair. observed split gasket on standing cold hold unit and low boy near bisect prep. repair item |
| 2016-12-15 |
39 |
3-304-14 (b) wiping cloths shall be held in a chemical sanitizer solution at a concentration specified by the manufacture. observed soiled wiping cloths throughout the facility being stored outside of sanitizer and a sanitizing bucket with wiping cloths a |
| 2016-12-15 |
37 |
3-305.11 (a) (3) food shall be protected from contamination by storing the food at least six inches above the floor. 0pts- observed a box of frozen chic kin being stored on the floor in the freezer and a crate of tea being stored on the floor in the walk |
| 2016-12-15 |
22 |
3-501.19 (b) (3) time as a public health control food shall be marked at which time the food is cooked or removed from cold holding. -pf- 0pts- observed blanched fries without proper time of which the item was placed on tphc. cdi- pic correctly place the |
| 2016-12-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf- observed chicken bites cooked and cooled the day before. pic stated the item is normally discarded at the end of the day. cdi-pic voluntarily d |
| 2016-12-15 |
20 |
3-501.16 (a)(2)(b) potentially hazardous food (phf/tcs) shall be maintained at 45f or less. -p- repeat 3pts- observed cheese at 58f and liquid egg at 47f at the cookline ice bath. cdi- pic voluntarily discarded the items. pic was told a better ice bath me |
| 2016-12-15 |
14 |
4-601.11(a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be clean to sight and touch. -pf- 0pts repeat- observed a can opener soiled and in need of cleaning. -cdi- pic moved the item to the three comp sink to start the cl |
| 2016-10-05 |
8 |
6-301.14 handwashing signage - c - observed no handwash sign in men's restroom. cdi, sign provided to operator. |
| 2016-10-05 |
13 |
-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw meat stored above pre-cooked chicken bites. cdi, foods relocated for proper storage. |
| 2016-10-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean equipment at required frequency. observed 2 tea urns accumulating soil in nozzles. cdi, tea urns relocated for cleaning. repeat.4-601.11 (a) equipment, food-contact surfaces, nonf |
| 2016-10-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cheese held on ice at 68 degrees f. cdi, cheese voluntarily discarde |
| 2016-10-05 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee food in designated areas. observed employee food stored above customer food in walk in cooler. |
| 2016-10-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed seal on walk in freezer door not working according to operator and causing ice buildup on floor and walls in unit. repair. observed split ga |
| 2016-10-05 |
47 |
4-602.13 nonfood contact surfaces - c - observed food debris accumulating on bottom of tall reach in freezer unit and heavy grease and soil buildup in doors and sides of frying equipment. repeat. |
| 2016-10-05 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths on counter surfaces throughout kitchen area. |
| 2016-04-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed damage on floor tile next to drain areas and standing water. |
| 2016-04-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be clean so that accumulation of soil is prevented. observed soil residues accumulating in gaskets of reach in refrigerator, food debris accumulating on bottom of stand up reach in fre |
| 2016-04-26 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - wareashing sinks shall be cleaned as often as necessary to keep them clean. observed soil accumulating on clean drainboard of 3 compartment sink. |
| 2016-04-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed broken handle on flip top prep unit door and door damage. repeat. observed a light out under hood ventilation system. repeat. observed split |
| 2016-04-26 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counter surfaces in kitchen. |
| 2016-04-26 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed a food employee not wearing a hair restraint. |
| 2016-04-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observewd sausage and eggs hot held below 135 degrees f at holding unit in kitchen. c |
| 2016-04-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed sanitizer below required concentration at 3 compartment sink. facility ran |
| 2016-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer at 0ppm at 3 compartment sink and several sanitizer buckets. facility ran out of quat sanitizer and pic went to get more sanitizer. cdi by instruction. facility manually mixin |
| 2016-01-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - ensure tcs foods are hot held at 135 degrees f and above. observed some fries hot held below 135 degrees f at front holding line. cdi, operat |
| 2016-01-26 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed cleaning chemicals stored on drainboard of 3 compartment sink. cdi, operator relocated chemicals for proper storage. |
| 2016-01-26 |
34 |
4-203.11 temperature measuring devices, food-accuracy - pf - observed 1 food thermometer not working. cdi, manager provided back up thermometer that was functioning. |
| 2016-01-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several plastic containers and lids on top shelf in walk in cooler being wet stacked.4-803.11 storage of soiled linens - c - store soiled linen |
| 2016-01-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed no sanitizer left in dispenser at 3 compartmenk sink. facility manually mixing sanitizer. observed broken handle on flip top prep unit. observed 1 sifter with metal wires broken stored on |
| 2016-01-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease residue accumulating in fryer equipment and below equipment. observed food debris and soil accumulating in shelving thoughout and |
| 2016-01-26 |
35 |
3-302.12 food storage containers identified with common name of food - c - dry food ingredients shall be labeled by common name of food. observed a container of flour not labeled in walk in cooler. repeat. |
| 2015-10-21 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from unnecessary items and litter. observed unused equipment in back storage shed. observed several cardboard boxes on floor near back door and operator s |
| 2015-10-21 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulation in fryer units and food debris on shelving throughout kitchen area. |
| 2015-10-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed paper towel dispenser not working and not properly discharging disposable towels at hand washing sink. |
| 2015-10-21 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles in a clean, dry area. observed paper towels stored on prep table near hand washing sink. |
| 2015-10-21 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths located on prep tables, 3 compartment sink area and shelving throughout facility. |
| 2015-10-21 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage containers storing dry food ingredients shall be labeled by common name of food. observed 1 container of flour not properly labeled. |
| 2015-10-21 |
22 |
3-501.19 time as a public health control - p,pf - follow written procedures when using time as a public health control. observed operators not updating discard time on blanched fries as stated on written procedures. cdi, 2 pans of fries voluntarily discar |
| 2015-10-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - iced tea nozzles shall be cleaned at least every 24 hours. observed iced tea nozzle accumulating heavy black soil accumulation. cdi, tea urns relocated for cleaning. |
| 2015-10-21 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed 1 employee turn faucet off with their bare hands after handwashing. cdi by instruction.2-301.14 when to wash - p - wash hands before doning gloves. observed an employee switch |
| 2015-07-07 |
14 |
general comment 4-501.114 maintain sanitizer at correct concentrations. -p - observed one weak sanitizer bucket. cdi - new sanitizer was provided at the proper concentration. |
| 2015-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed grits in the steam well at 89f. cdi - pic cleo discarded the item. |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sliced cheese at 50f and ham at 49f in the prep unit by the prep line. cdi - cheese was discarded and the ham was cooled down in the freezer. |
| 2015-03-27 |
53 |
general comment 5-501.114 ensure drain plug on dumpster, waste containers is in place. - call dumpster company and request a drain plug. |
| 2015-03-27 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler by the fryers, the walk in cooler and the walk in freezer. replace gaskets. |
| 2015-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed one wet cloth on a prep unit. repeat violation. |
| 2015-03-27 |
22 |
< b3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed blanched fries without |
| 2015-03-27 |
21 |
general comment 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed cole slaw that was prepared today (3/27) marked with the discard date of 4/ |
| 2015-03-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a metal container sitting directly on top of biscuits. cdi - container was moved.3-302.11(a) separate unwashed produce from ready-to-eat food |
| 2014-12-04 |
53 |
6-501.17 absorbent materials on floors, use limitation - c. observed cardboard covering floor in front of walk-in freezer door. cdi cardboard was removed.6-501.12 cleaning, frequency and restrictions - c. upon entering facility, observed standing water |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep tithe equipment clean is to avoid build up of dust, food residue or debris. observed food residue in bottom of reach-in freezer, oven ledges and gaskets of coolers in prep area. |
| 2014-12-04 |
45 |
he 4-501.11 maintain equipment in good repair. observed rusted shleves in dry storage area. |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping clothes stored on prep surfaces. cdi clothes placed in sanitizer solution. repeat violation. |
| 2014-12-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed several employees wash hands for 8-10 seconds and turn off faucet with bare hands. cdi by instruction. |
| 2014-03-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sanitizer in 3 comp and buckets were less than 200ppm. cdi-remade by pic |
| 2014-03-27 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wipe cloths in sanitizer buckets when not in use. |
| 2014-03-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c- replace burned out light bulbs under hot holding area. |
| 2013-10-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. food debris and single service packaging under main cook line. cleaning is needed. |
| 2013-10-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. one container of gravy on the front steam table not under temperature control. all other food items under approved hot hold control. see chart |
| 2013-10-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on three tea urn nozzles and on four beverage nozzles at the self service counter area. cdi- all removed immediately for cleaning. |
| 2013-04-12 |
53 |
maintain floors to be smooth and easily cleanable. damaged tile in can wash. replace/ repair tile. |
| 2013-04-12 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. intake vents and surrounding ceiling tiles need to be cleaned of dust build up. dried food debris and single service containers need |
| 2013-04-12 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. gasket in prep cooler at biscuit station |
| 2013-04-12 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-04-12 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up in tea urn nozzle. cdi- cleaned. |
| 2013-04-12 |
4 |
store employee beverages to prevent contamination. employee opened orange juice stored next to tea urns. cdi-storage corrected. |
| 2013-01-03 |
35 |
all dry goods; dry mixes; seasonings; and oils not in original container shall be labeled with their common name. in use seasonings and oils on cook line not labeled with common name. cdi- verbal education as to rule requirement. |
| 2013-01-03 |
43 |
single service items shall be stored to prevent contamination. single service cups with plastic sleeve pulled down on them; single service packets and condiment packets stored in container with dried food debris in them. store all single service items in |
| 2013-01-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up in tea urn nozzle. cdi- removed for cleaning. |
| 2013-01-03 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. one torn gasket in prep cooler torn. replace gasket |
| 2013-01-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris in large reach in freezer. cdi- verbal education as to rule requirement. no points deducted today. |