| Violation Date |
Code |
Description |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease/food residue accumulation on walk in cooler racks and equipment in the front prep area. |
| 2018-10-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple utensils such as containers and serving items with burns/damages/cracks to non-food contact surface areas. |
| 2018-10-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box containing various food products stored directly on the floor of the walk in freezer. |
| 2018-10-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a block of american cheese unwrapped and placed into the walk in cooler without any covering or container. item was re-wrapped during inspection. |
| 2018-10-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons present with a valid certification. |
| 2018-06-29 |
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 observed an employee touch a sandwich roll with bare hands after completing a proper handwash procedure. employee |
| 2018-06-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket in the front service area stored directly on the floor. |
| 2018-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packaged food box stored on the floor of the walk in freezer. |
| 2018-06-29 |
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 bowls being used as scoops in the rear dry storage containers, provide a |
| 2018-06-29 |
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 grease and food residue present on floors/walls |
| 2017-12-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2017-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep surface uncovered. cdi beverage covered and relocated to approved location. |
| 2017-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling water pitcher from handsink. cdi employee instructed to use prep sink for filling.6-301.12 provide paper towels or approved alternative for h |
| 2017-12-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food stored in reach-in freezer, plastic container and dry storage bags not properly covered or protected. cdi items covered/protected. |
| 2017-12-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple containers of tartar sauce in flip top coolers above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. verification required |
| 2017-12-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two bucket of sanitizers stored directly of food products. observed floor cleaner spray bottle stored directly above prep surface. repeat violation. cdi items relocated to approved loc |
| 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 no thermometer available for use. verification required. |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored under cutting surface. observed wet cloth stored on prep surface beside in-use utensils. |
| 2017-12-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service containers stored directly on floor. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in cooler. repeat violation. |
| 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 nonfood contact surfaces collecting food and grease debris; shelves, carts, handles of equipment. repeat violation. |
| 2017-12-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout becoming deeply grooved allowing food to collecting between tiles. |
| 2017-09-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observe no certified food protection manager on site during inspection. |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fish and fish liquid breading mixture holding out of temperature control. observed tartar sauce in two areas of facility above 45f. see temperature chart for temperature obse |
| 2017-09-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed floor cleaner stored in spray bottle above prep surface. cdi bottle relocated to approved location. |
| 2017-09-21 |
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 green beans cooling tightly covered in styrofoam containers in walk-in co |
| 2017-09-21 |
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 cup used at in-use utensil stored directly in flour. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on several reach in coolers. repeat violation. |
| 2017-09-21 |
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; gaskets, shelves inside equipment, handles of equipment, etc. |
| 2017-06-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed open package of rice not covered/protected. cdi rice placed in sealed container. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several containers of slaw and fish holding out of temperature control above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2017-06-28 |
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 several containers of dry goods not labeled. |
| 2017-06-28 |
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 two ice scoops stored directly in ice. |
| 2017-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-06-28 |
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, shelves, gaskets, inside equipment. |
| 2017-06-28 |
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.6-501.12 floors, walls, ceilings i |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler gasket torn.4-502.11(a) maintain utensils in good repair. oberved sifting basket in severe disrepair. |
| 2017-01-23 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed employee preparing large quantity of tartar sauce out of temperature control. observed cheese in flip top cooler above 45f. see temperature chart for temperature observations. |
| 2017-01-23 |
26 |
7-101.11 identifying information, prominence-original containers - pf observed sanitizers and sanitizers greater than 200 ppm incorrectly labeled. cdi bottles voluntarily discarded.7-201.11 store toxic materials to avoid contamination. -p observed sani |
| 2017-01-23 |
33 |
3-501.13 use approved thawing methods. observed two packages of fish thawing out of temperature control on prep surface upon beginning of inspection. cdi fish relocated to walk-in cooler. |
| 2017-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available. verification required. |
| 2017-01-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach-in equipment and walk-in cooler. |
| 2017-01-23 |
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. walk-in cooler shelves and speedracks. |
| 2017-01-23 |
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 near 3 compartment sink and friers. |
| 2017-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces and under cutting surfaces. |
| 2016-10-13 |
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 cleaning needed to floors underneath equipment ( |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moldy build-up on shelving in walk-in cooler. (repeat) |
| 2016-10-13 |
45 |
45 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board scored and discolored. (repeat) |
| 2016-10-13 |
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 spoon for cole slaw with handle directly in the product. cdi-handle |
| 2016-10-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build-up inside ice machine. (repeat) |
| 2016-10-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on site with ansi approved food protection manager certification. (repeat) |
| 2016-03-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no hanging thermometer inside reach-in refrigeration units. |
| 2016-03-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of spices not covered in dry storage area. cdi-pic covered. |
| 2016-03-21 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on site with ansi approved food protection manager certification. |
| 2016-03-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm sanitizer in front line sanitizer buckets. cdi-pic provided sanitizer to correct concentration.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on counter tops. cdi-pic placed in sanitizer solution. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bulk containers storing dry goods accumulating food debris on the outside. |
| 2016-03-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board scored and discolored. |
| 2016-03-21 |
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 cleaning needed to floors underneath equipment ( |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2015-11-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch stored on buffalo chopper. observed employee hacket stored on boxers of single-service articles. |
| 2015-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up on gasket of walk-in cooler. observed food debris and water collecting in bottomof reach-in cooler. observed buckets storing dry good |
| 2015-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk-in cooler and prep cooler. |
| 2015-11-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use drink lids stored in container with no protectionfrom contamination with food debris on lids and in container. |
| 2015-11-30 |
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 knives stored on wet cloths on prep surface. observed ice scoop in fron |
| 2015-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in solution of sanitizer at improper chlorine concentration (0ppm). cdi- soluiton remixed to correct concentration. |
| 2015-11-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of what employee stated was sanitizer not labeled. cdi- solution remixed to correct concentration. |
| 2015-11-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up insideice machine. |
| 2015-11-30 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic with food protection certification was not present during inspection. |
| 2015-07-14 |
36 |
6-202.15 protect outer openings of establshment from insect or rodent entry - need to put weather stripping, etc., on side and bottom of back door to form complete seal |
| 2015-07-14 |
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 - observed manager touch cooked potatoes - cdi by discarding potatoes |
| 2015-07-14 |
20 |
3-501.16 (a)(2) maintain tcs foods in colding holding at 45f or less - observed butter, cole slaw above 45f in front refrigerator - turned down temperature - do not stack past fill line in pans - cdi by discarding out of temp. items |
| 2015-07-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils - observed manager w/o hair restraint, employee with no beard restraint. |
| 2015-07-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils - observed employee drink in shaker which must be opened by hand - all drinks must have lid and straw to preclude the need for handling to open - cdi by disposing of cu |
| 2015-07-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination - observed three stacks of cups at front area with plastic sleeves pulled down so that cups were not protected - keep cups in dispenser or have all covered with p |
| 2015-07-14 |
45 |
4-501.12 re-surface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - most cutting boards broken and/or very scarred - need to replace or have planed smooth4-501.11 maintain equipment in good repair - observed some sh |
| 2015-07-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean - observed food debris in rinse and sanitize solutions - clean food off prior to placing into rinse or sanitize water |
| 2015-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing - observed wet stacked pans - need to place on shelves to allow water to drain and air dry prior to stacking |
| 2015-06-17 |
1 |
2-101.11 pic shall be present during all hours of operation - certified person not present during inspection. |
| 2015-06-17 |
8 |
5-205.11 handsinks may be used only for handwashing - observed handsink used to dump dirty sanitizer water - cdi by instruction |
| 2015-06-17 |
20 |
3-501.15 (a)(2) maintain tcs foods in cold holding at 45f or less - observed improperly iced tartar sauce at to-go window at 54f, sour cream over-stacked in front reach-in at 50f, raw fish dated 6/16 in reach-in at 70f, tartar sauce in large container in |
| 2015-06-17 |
38 |
2-402.11 use head coverings, beard guards, to restrain body hair from contacting exposed food, equipment, and utensils - food handlers w/beards must wear beard guards. |
| 2015-06-17 |
39 |
3-304.14 (b) hold in-use wiping cloths in sanitizer between uses - observed wet towel left on counter - maintain sanitizer containers for in-use cloths free of visible debris and soil - observed sanitizer cloudy, wiping towels not used with first step bei |
| 2015-06-17 |
14 |
4-601.11 (a) equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on buffalo chopper - cdi by cleaning chopper 4.501.114 maintain sanitizer at correct concentrations - observed sanitizer in pan w/0ppm chlo |
| 2015-06-17 |
43 |
4-903.11 (a) store single-service articles to prevent contamination - observed one stack of to-go cups not completely protected by sleeve |
| 2015-06-17 |
45 |
4-501.11 maintain equipment in good repair - observed rusted shelves in many refrigerators, broken door handle on 1-door delfield reach-in, rusted speed racks in walk-in - replace or have professionally epoxy-dipped any rusted shelves - do not paint! |
| 2015-06-17 |
47 |
4-601.11 (b) and (c) keep surfaces clean to avoid the buildup of dust, food residue, or debris - observed dirty gaskets on refrigerators, dirty shelves in refrigerators, dirty speed rack slats, dirty walk-in fan covers |
| 2015-06-17 |
51 |
6-501.18 maintain handwashing sinks clean - observed grease and food debris on handsink and on faucet handles - clean frequently to keep cleaned |
| 2015-06-17 |
42 |
4-901.11 (a) air dry equipment and utensils after cleaning and sanitizing - observed pans wet-stacked - allow to thoroughly air dry prior to stacking4-903.11 store cleaned equipment, utensils in a clean, dry location and at least 6 inches off the floor - |
| 2015-05-29 |
34 |
4-202.112 provide and properly position an air thermometer in cold holding equipment- observed refrigerators without thermometers- obtain and place at door of refrigerator units to read temperatures of warmest portions of refrigerators for proper temperat |
| 2015-05-29 |
1 |
2-101.11 pic shall be present during all hours of operation-certified person not present during much of inspection. 2-102.11 pic demonstrates knowledge by being a certified food protection manager-manager who was primarily present is not certified. |
| 2015-05-29 |
8 |
5-205.11 handsinks may be used only for handwashing-observed handsink w/ice in it do not use handsinks as dump sinks-cdi by cleaning out sink |
| 2015-05-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on pans (metal & lexan) and can opener-cdi by discarding utensils. 4-501.114 maintain sanitizer at correct concentrations-observed 'saniti |
| 2015-05-29 |
18 |
3-501.14 (b) quickly cool foods (tcs) that are prepared from room temperature ingredients. observed tartar sauce in several locations at 46,67, 60f - pre-chill ingredients and loosely cover to allow for quicker cool down - cdi by disposing of some tartar |
| 2015-05-29 |
20 |
3-501.16 (a)(2) maintain tcs foods in cold holding at 135f or above - observed improperly iced tartar sauce, egg wash, and cole slaw - must have ice as deep as food is high and assure that all items are being properrly chilled - recommend either proper me |
| 2015-05-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, or if the label is incorrect- observed tartar sauce with no date, marked thursday, at 47f- cdi by correcting label to today's date, rapidly chilling |
| 2015-05-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers- observed unlabeled degreaser and unlabeled sanitizer- cdi by labeling containers |
| 2015-05-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented pans, large ice baths and active stirring. cold air must surround the food to remove the heat- egg wash, cole slaw, and tartar sauce not properly chilled, much warm air surrounded containers- ke |
| 2015-05-29 |
38 |
2-402.11(a) use head coverings to restrain body hair from contacting exposed food, equipment, and utensils- observed employee at hot line handling food with no hair restraint |
| 2015-05-29 |
46 |
4-501.18 keep the wash, rinse and sanitize solutions clean- observed food debris in rinse and sanitize3 solutions in 3-compartment sink vats- get grease and debris off in wash vat before rinsing and sanitizing |
| 2015-05-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing- observed pans wet-stacked- allow to thoroughly air dry prior to stacking |
| 2015-05-29 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contanimation- observed stacks of cups at front customer area not in plastic sleeves or cup dispensers- need to protect cups with plastic sleeves or otherwise to protect from s |
| 2015-05-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, is ansi certified or equivalent- observed non-nsf can opener; do not re-use cardboard boxes for storage or mayo jars. 4-501.11 maintain equipment in food repair- observed rusted can opener |
| 2015-05-29 |
47 |
4-601.11(b) and (c) keep surfaces clean to avoid the buildup of dust, food residue, or debris- observed dirty gaskets on refrigerator doors, dirty speed rack wheels, dirty shevles for dry items |
| 2015-05-29 |
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 area around grease barrel in much need of cleaning |
| 2015-05-29 |
53 |
6-501.11 floors, walls and ceilings shall be maintained in good repair- observed dirty floors throughout, missing baseboard coving, need to seal around back door as opening are observed- wall behind ice machine damaged, needs replacement of damaged portio |
| 2015-05-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, linens or single-use articles- observed unshielded lights at fryer area and in back storage/prep area- need shatterproof/shielded lights or solid fixture co |
| 2015-05-29 |
41 |
3-304.12 store in-use utensils in a clean dry place, in food with handles out- found scoop for cole slaw stored on greasy counter/fryer top |
| 2015-01-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed blade of can opener soiled with dried debris. cdi, operator relocated can opener for cleaning. |
| 2015-01-12 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of hands. observed flip top and twist top employee beverages located on employee beverage storage area |
| 2015-01-12 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2015-01-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored over fries in tall reach-in freezer. observed |
| 2015-01-12 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed spray bottle of bleach stored over 3 compartment sink.7-102.11 common name-working containers - pf toxic substances and sanitizers shall be lab |
| 2015-01-12 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand contact with ready-to-eat foods. observed employee touch baked potatoe that was coolin in back of kitchen. cdi, operator voluntarily discarded baked potatoes. |
| 2015-01-12 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed 2 wet wiping cloths stored on prep equipment. observed wet wiping cloth used to stabilize cutting board. repeat. |
| 2015-01-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving inside prep refrigerators. observed split gasket on door of prep units. observed a fan motor not in good repair that operator stated was schedul |
| 2015-01-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cnonfood contact surfaces shall be free from accumulation of soil. observed food debris and soil accumulating on storage shelving next to prep table near walk |
| 2015-01-12 |
54 |
6-202.11 light bulbs, protective shielding - cprovide light shield or shatter-proof, shatter-resistant lighting above food and equipment. observed light shield missing on ceiling lights above handwashing sink in kitchen. |
| 2015-01-12 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed tray of baked potatoe cooling at room temperature in back of kitchen. cdi, operator transferred baked potatoes to walk-in cooler to rapidly cool. |
| 2014-07-02 |
1 |
2-102.12 certified food protection managerat least one person in a managerial capacity shall be on site at all times shall be an ansi accredited certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. re |
| 2014-07-02 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed 1 food employee remove single-use gloves after handling raw fish and proceed to put on another pair of gloves without washing their hands in between. cdi, employee washed |
| 2014-07-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: store raw animal food so that cross contamination is prevented. observed raw shrimp removed from commercial packaging and stored over french fries in reach-in |
| 2014-07-02 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pgeneral comment: food contact surfaces shall be cleaned at correct frequency. observed area next to blade of vegetable slicer / grinder with dried food debris in corners. cdi, item left f |
| 2014-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed a container of cut tomatoe, cut lettuce, chedder cheese |
| 2014-07-02 |
38 |
2-303.11 prohibition-jewelry - cgeneral comment: food employees shall not wear jewelry on their wrists or fingers. observed several food employees wearing wrist bands. |
| 2014-07-02 |
31 |
3-501.15 cooling methods - pfuse correct procedures and equipment to cool foods. observed recently prepared cut lettuce, cut tomatoe and covered cole slaw cooling in flip top prep cooler. observed container of tightly covered cole slaw prepared earlier in |
| 2014-07-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean utensils and linens in a clean, dry area. observed clean aprons uncovered / unprotected and sitting on shelf that had soil debris behin |
| 2014-07-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed several split gaskets on doors of several reach-in refrigerators throughout kitchen. observed flip top prep cooler 1 not holding correct temperature and displa |
| 2014-07-02 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed soil debris accumulating on shelving behing counter and in reach-in prep cooler. observed grease on bottom of fryer units and |
| 2014-07-02 |
51 |
5-501.17 toilet room receptacle, covered - cgeneral comment: provide a covered receptacle in women's restroom. observed no covered receptacle in women's restroom. |
| 2014-07-02 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cgeneral comment: remove unnecessary equipment no longer used in establishment: observed several small cutting boards on rack that operator stated was not used in facility. remove. |
| 2014-07-02 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses and locate containers of sanitizer solution so that contamination of equipment is prevented. observed spray bottle of chlorine sanitizer hanging from shelf over |
| 2014-01-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed 1 tray of boiled pot |
| 2014-01-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container. observed sevreral open employee beverages near front handsink of kitchen. cdi by instruction. |
| 2014-01-27 |
6 |
2-301.12 cleaning procedure - puse a clean barrier to turn off faucet when washing hands. observed employee turn off faucet with bare hands after handwashing. cdi by instruction. |
| 2014-01-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal foods so cross contamination will not occur. observed cooked chicken stored next to raw fish in reach-in cooler. observed raw hamburger patty and raw fish rem |
| 2014-01-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chlorine sanitizer below 50ppm at 3 compartment sink and in spray bottle. cdi, |
| 2014-01-27 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capcity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2014-01-27 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed large bottle of bleach stored over clean drainboard of 3 compartment sink. cdi, operator relocated bleach.7-102.11 common name-working containe |
| 2014-01-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store food 6 inches off of the ground. observed box of fanta drink mix stored on ground in kitchen. |
| 2014-01-27 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: store in-use utensils properly. observed an in-use knife stored between cutting board and hot hold unit that was not easily accessible for cleaning. cdi by instruction, knife relocated for |
| 2014-01-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean single-use items 6 inches from the ground. observed several boxes of single-use items stored on ground in kitchen. |
| 2014-01-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed split gasket on large reach-in refrigerator. observed ice machine not working and operator stated was scheduled for repair. |
| 2014-01-27 |
53 |
6-501.12 cleaning, frequency and restrictions - cphyiscal facilities shall be cleaned as often as necessary to keep them clean. observed wall soiled near handsink. observed debris accumulating between refrigeration equipment throughout facility. observed |
| 2014-01-27 |
34 |
4-302.12 food temperature measuring devices - pffood temperature measuring devices shall be provided and readily accessible for employee use. a temperature measuring device with a suitable small-diameter probe designed to measure thin masses such as meat |
| 2013-06-05 |
1 |
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 proficiency of required information through passing a t |
| 2013-06-05 |
13 |
store foods in wrappings; packages; and covered containers. observed onions and onion juice uncovered/unprotected in walk-in cooler. corrected during inspection. |
| 2013-06-05 |
13 |
store raw animal food below ready-to-eat food. observed raw hamburger patty removed from commercial packaging and stored on cooked vegetables in reach in freezer unit. cdi; operator relocated items for proper storage. |
| 2013-06-05 |
37 |
store food 6 inches from floor. observed a box of broccoli and box of breadcrumbs stored on floor of walk in freezer. |
| 2013-06-05 |
20 |
potentially hazardous food shall be cold held at 45 degrees f or below. observed several salads recently prepared in reach-in prep unit above 45 degrees f. observed american cheese; cut lettuce; and cut tomatoe recently prepared in flip top prep unit abo |
| 2013-06-05 |
45 |
keep equipment in good repair. observed reach-in refrigeration unit storing salads not holding proper temperature and displaying an ambient air temperature of 52 degrees as indicated by temperature measuring device. observed a split gasket on reach-in ref |
| 2013-06-05 |
53 |
general comment: items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.observed several cutting boards and pieces of equipment that operator stated was no longer used in e |
| 2013-06-05 |
41 |
general comment: during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container. o |
| 2013-02-28 |
34 |
a) in a mechanically refrigerated or hot food storage unit; the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the |
| 2013-02-28 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed under and behind equipment.physical facilities shall be maintained in good repair. observed damage to walls in some areas. |
| 2013-02-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed plastic shelving in kitchen and in walk-in cooler in need of cleaning. observed speed racks in walk-in cooler in need of cl |
| 2013-02-28 |
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. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2013-02-28 |
43 |
a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe that |
| 2013-02-28 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |