| Violation Date |
Code |
Description |
| 2018-12-27 |
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 flour spill present in the rear dry storage are |
| 2018-12-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed chlorine sanitizer solution murky and in need of replacing at time of inspection. refilled by employee during inspection. |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small plastic containers in the clean dish area wet nested. items unstacked by ehs. |
| 2018-12-27 |
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 lettuce marked for 6 hours |
| 2018-12-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed container of frozen food products in the walk in freezer not covered. cdi by pic covering item, wrapped item in plastic. |
| 2018-06-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed baseboard damage in women's employee restroom6-501.12 floors, walls, ceilings |
| 2018-06-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed one heavily damaged plastic container in the clean dish area that was discarded by pic. |
| 2018-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested containers in the clean dish |
| 2018-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed prepacked roast beef that had just been sliced/portioned cooling in the w |
| 2018-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish filets stored in an open plastic container on top of an ice bath. ice was contacting the portion of the container but had not been in contact with the top/middle porti |
| 2018-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a cutting board stored as clean with sticky food residue present, cleaned during inspection, observed two plastic food containers stored with food res |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple layers of cornbread pans stored as clean with heavy food debris. cdi pans pulled to be put through 3 compartment sink. |
| 2017-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 3 containers of bacon cooling in walk-in cooler tightly covered/tightly s |
| 2017-11-16 |
33 |
3-501.13 use approved thawing methods. observed meat based lard product thawing out of temperature control. cdi product placed in pan with cold water flowing over product. |
| 2017-09-19 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employees personal items such as cell phones and bookbags improperly stored throughout kitchen. |
| 2017-09-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grout deeply grooved between several tiles throughout kitchen. |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets torn. observed hot holding unit doors not closing properly.4-502.11(a) maintain utensils in good repair. observed several melted utensils.4-501.12 resurface or replace cutting surface |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. repeat violation. |
| 2017-09-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed blanched bacon in walk-in cooler tightly covered/tightly stacked prepared |
| 2017-09-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed blanched bacon cooked and cooling process started at 7:50 pm last night (9/18/17). cdi product voluntarily discarded. |
| 2017-06-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed vegetables stored directly under unwashed produce in walk-in cooler. cdi items rearranged. |
| 2017-06-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce prepared greater than 4 hours prior and not below 45f. see temperature chart for temperature observations. |
| 2017-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 pans of hash brown casserole in hot holding unit below 135f. see temperature chart for temperature observations. cdi hash browns voluntarily discarded. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top/reach-in cooler not holding all products below 45f. observed plastic tubs of lettuce in large two door reach-in unit above 45f. observed pancake mix above 45f. repe |
| 2017-06-14 |
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 shelled eggs holding out o |
| 2017-06-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a bag of kale open and not date marked in walk-in cooler. pic unsure when product was opened. cdi product discarded. |
| 2017-06-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice cream scoop stored in water below 135f. cdi water changed and chec |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet.4-901.11 equipment and utensils, air-drying required - c observed scoops stored on linen. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; heavy residue around grill areas. |
| 2017-06-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2017-06-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large plastic containers of lettuce tightly covered in reach-in cooler ab |
| 2017-03-21 |
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 walk-in freezer floor in need of cleaning. obs |
| 2017-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several reach-in coolers. observed doors to hot holding unit to closing properly. observed large ice accumlation collecting around door of walk-in freezer. |
| 2017-03-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed overall date marking procedure adequate. observed cut cabbage, brussel sprouts and cream of mushroom soup not date marked. cdi i |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched vegetables and cheese holding above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. repeat violation. |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs, egg wash and noodles cold holding above 45f. cdi items voluntarily discarded. liquid eggs and egg wash will be placed on tphc once timer system is update with co |
| 2016-12-01 |
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 several rings and jeweled rings. |
| 2016-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several reach-in units. observed walk-in freezer door not closing properly, creating heavy ice accumulation. observed doors on hot box not sealing properly. observed condensation c |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food, grease and microbial growth in/on equipment; gaskets, shelves, secondary drawer cooler, secondary warmer, |
| 2016-12-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed holes in ceiling above dish machine.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispens |
| 2016-12-01 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed intake duct in dish room collecting dust and debris. |
| 2016-08-04 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug in dumpster. |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed single stacked metal pans air drying with sticker residue. cdi: discussion with employee washing dishes about removing entire part of the sticker. |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed wic gasket damaged. repeat violaton 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf |
| 2016-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes on back shelf. significant improvement since last inspection. |
| 2016-08-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed oatmeal prepared at 1:15pm cooling in ric above 45f and tightly covered. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs holding above 45f in water at grill. pic stated that the eggs should be on ice. cdi: product discarded. observed salad cooler holding above 45f. cdi: items placed |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs holding at 70f next to grill. cdi: pic added ice to the container so that it came up and around the product. observed cheese in front service cooler holding at 48f |
| 2016-05-31 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 5 rusted cans of sauerkraut stored in dry storage. one of those cans was leaking. cdi: all cans removed from service and set aside for credit. |
| 2016-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on shelf, not stored correctly. observed one bucket with 0ppm chlorine. cdi: bucket refilled with sanitizer and cloth placed in bucket. repeat violation |
| 2016-05-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one personal drink stored over and adjacent to customer food. cdi: drink discarded. |
| 2016-05-31 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop with handle in ice at front drink service area. observed ton |
| 2016-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near biscuit area being used as a dump sink. cdi: discussion with pic about it only being used for handwashing. |
| 2016-05-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two boxes of ss items stored on the floor in dry storage area. |
| 2016-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on reach in cooler. repeat violation4-502.11(a) maintain utensils in good repair. observed one cracked lid in use on chicken tenders in wic. cdi: item discarded. |
| 2016-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottoms of coolers with heavy food debris, gaskets with food and black debris, surfaces of equipment were sticky and had a film covering them in man |
| 2016-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on racks in back. cdi:items separated for proper air drying. |
| 2016-05-31 |
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 debris on floor throughout restaurant including |
| 2016-02-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employees don gloves without washing hands. cdi: employees directed to wash hands. |
| 2016-02-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack raw eggs with gloved hands. without glove change, whisk eggs, pour eggs onto skillet, cook eggs with spatula, grab hold of plates for e |
| 2016-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter pats being held in line cooler, taken out to tables, then leftover (unopened ones) are returned for reuse. butter is being held out of temperature for unknown amount of |
| 2016-02-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed employee prepare salad mix and then place it immediately in line cooler. |
| 2016-02-11 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed squirt bottle unlabelled at grill station. pic stated it was food release. |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets throughout facility below 50ppm cl sanitizer. cdi: stock sanitizer strength increased from 50 ppm to 100-150ppm and then buckets refilled. |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. observed small slit in wif gasket. |
| 2016-02-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on cardboard dumpster. |
| 2016-02-11 |
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 dust build up on vents and ceiling tiles in dish |
| 2015-12-16 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed employee health policy not correct regarding big 5 symptoms and illnesses. cdi- 2009 food code template given |
| 2015-12-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observes wait staff member bare hand cut and served lemon to tea glass. cdi- instruction provided |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight food residue on some cleaned utensils. cdi- removed to clean |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced and shredded cheese, butters, sausage and raw eggs cold held above 45 f. (see temp chart). cdi- removed to cool or temporary tphc ( template sent) |
| 2015-12-16 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility places hot whole turkey into bags, extracts air and seals, then cools and stores wihtout opening bag until needed. in this case bag has been sealed for 3 days. cdi- product discard |
| 2015-12-16 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed cook chill process that requires state variance. see #27 |
| 2015-04-29 |
53 |
6-502.12 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 some areas on the walls and floors in the dish |
| 2015-04-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food spillage and build up in multiple prep units. also noted build up and dry residue on the outside of several pieces of equipment on the cook |
| 2015-04-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed front line dipper well off upon entering kitchen. utensils were in s |
| 2015-04-29 |
37 |
observed some open, unsealed bags of dry foods on the dry storage racks near the unlabeled sugar bins. |
| 2015-04-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed both sugar bins with no identifying labels present. |
| 2015-04-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a flat of eggs stored over shredded cheese in the prep cooler and raw hamburger stored over cartons of egg beaters (pasteurized) in the walk-in cooler. storage corrected during i |
| 2015-04-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two dented cans of pickles on dry storage shelf. cans were set aside for return to vendor. |
| 2015-04-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash signs in employee restrooms. facility has undergone painting, new frp on walls and ceilings in the kitchen and back area. once painting in restrooms is completed signs will be repos |
| 2014-12-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed the front handsink without paper towels. cdi- operator keith hicks replaced paper towels. |
| 2014-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed containers, lids and slicers with food debris stored as clean on each drying rack. cdi- items were returned to be cleaned. |
| 2014-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink on top of the prep unit. cdi - drink was discarded. |
| 2014-12-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed open containers of milk without and opened date or a discard date. cdi - instructed manger keith hicksw as to how to date mark th |
| 2014-12-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed squeeze bottles of oils by the cook line without labels. cdi- verbal correction to label all. |
| 2014-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed more than 5 containers and bowls wet stacked at utensil storage and drying area. cdi- verbal correction. |
| 2014-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed dry residue on multiple prep unit doors in the gaskets and on the outside of the door. cleaning is needed. |
| 2014-12-02 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed cracked and broken containers on drying racks. observed red cutting boards wor |
| 2014-12-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed tea urns, boxes and other items stored on the dumpster pad. cleaning is needed. |
| 2014-12-02 |
53 |
.6-502.12 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 floors with food debris in the walk in cooler |
| 2014-12-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. no lid on dispenser for single service cups, stack of large coffee filters at beverage station next to ice machine not protected during |
| 2014-08-06 |
54 |
6-202.11 light bulbs, protective shielding - c. lights not shielded in storage area for single service, dry storage, and separate utensil storage areas. provide shields.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. dust bu |
| 2014-08-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c. multiple pans and containers stacked tightly while wet throughout facility. cdi- corrected; operator advised will have personnel re-trained on procedures for air drying. |
| 2014-08-06 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use oils at the cook line not labeled per rule requirement. cdi- verbal correction as to rule; discussed options for labeling. |
| 2014-08-06 |
31 |
3-501.15 cooling methods - pf. large container of shredded lettuce tightly covered in reach in cooler during cooling process, container of lettuce being cooled in prep cooler. cdi- corrected |
| 2014-08-06 |
22 |
3-501.19 time as a public health control - p,pf. two flats of shell eggs being held at cook top. label indicates a two hour time hold for shell eggs. operators clay callahan and tom smalls advised of procedure for holding eggs for two hours, and discardi |
| 2014-08-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. multiple plates, utensils, cutting boards, and containers throughout facility stored as clean with dried food debris on them. some mold on ice shield in one of the |
| 2014-03-05 |
39 |
3-304.14 wiping cloths, use limitation - c observed sanitizer in wiping cloth bucket to be below 50ppm chlorine sanitizer. |
| 2014-03-05 |
7 |
3-301.11 preventing contamination from hands - p,pf observed a server to bare hand contact baked potatoes while cutting slits in them. ready to eat foods cannot be touched with bare hands. -cdi items were discarded. |
| 2014-03-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled containers, pans, and utensils stored as clean. -cdi items were removed for cleaning. |
| 2014-03-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c continue to make repairs to floors, walls, ceilings, tile, grout, etc. such that floors, walls, and ceilings are kept smooth and easily cleanable. |
| 2014-03-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacking of wet items in several areas. -repeat |
| 2013-03-26 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed walls and floors under and behind equipment throughout facility in need of cleaning. physical facilities shall be maintained in good repair. observed tile in poor |
| 2013-03-26 |
47 |
(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed equipment in 2nd grill area in need of cleaning. observed speed racks; rolling carts; and dish carts in need of cleanin |
| 2013-03-26 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed damaged gaskets and damaged on 2nd freezer; rusting shelving in walk-in; damaged prep table (bottom). |
| 2013-03-26 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-03-26 |
14 |
(a) equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in ? (b) of this section; before each use with a different type of raw animal food such as beef; fish; lamb; pork; or poultry; p(2) each time there is a change from |
| 2012-12-14 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed utensils and food containers stored as clean were not clean to sight and touch. items were returned to dishwash area for rewash. |
| 2012-12-14 |
54 |
(a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) s |
| 2012-12-14 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed on floors and walls under and behind equipment. |
| 2012-12-14 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and othe |
| 2012-12-14 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed rusty shelving in small reach-in refrigerators. observed 2 door reach-in freezer inside door damaged. |
| 2012-12-14 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-14 |
8 |
(a) except as specified in ?? (b) and (c) of this section; at least 1 handwashing sink; a number of handwashing sinks necessary for their convenient use by employees in areas specified under ? 5-204.11; and not fewer than the number of handwashing sinks r |