| Violation Date |
Code |
Description |
| 2018-10-15 |
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 and food build up on equipment especially around fryers. |
| 2018-10-15 |
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 cups not stored in plastic sleeve with splash contamination. |
| 2018-10-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live juvenile roach in restroom. pic stated pest control visits are made regularly. pic will provide ehs with invoice asap. repeat.observed flies in kitchen. |
| 2018-10-15 |
33 |
3-501.13 use approved thawing methods. observed fish thawing on prep sink at room temperature. |
| 2018-10-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drinks stored on prep tables. |
| 2018-10-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site. |
| 2018-06-06 |
47 |
repeat violation 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 the speed rack for raw fish in the walk in cooler, the walk in cooler shelves and the gasket and bottom of the |
| 2018-06-06 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler and freezer on the cook line. replace gaskets. |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a live cockroach on the cook line. pic stated they have a pest management company that comes out every 3 weeks and they were just here last week. contact the company again t |
| 2018-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the fish trays that were stored as clean. cdi - trays were removed to be rewashed.observed heavy food debris build up on the flour an |
| 2018-06-06 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager |
| 2017-11-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-11-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. ice machine needs some cleaning of build up around ice chute and underside of ice bin. |
| 2017-11-21 |
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 triple stacked portioned cups of cole slaw at 60 degrees cooling 1.5 hrs w |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed hard plastic dish storage racks that are badly worn, no longer easily cleanable, need replacing. |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of cookingequipment/ fryers etc. on cook line needing cleaning of significant grease build up. observed walk in cooler floors needing bette |
| 2017-11-21 |
51 |
5-203.12 toilets and urinals - c maintain toilets and restroom fixtures in good repair. observed men's restroom toilet to have alarge chip in the porcelin, needing repair or replacing. |
| 2017-11-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed floors under and around equipment on cook line ton |
| 2017-07-12 |
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 floors under and around equipment on cook line to |
| 2017-07-12 |
51 |
5-203.12 toilets and urinals - c maintain toilets and restroom fixtures in good repair. observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing. |
| 2017-07-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of cooking equipment/ fryers etc. on cook line needing cleaning of significant grease build up. observed walk in cooler walls and floors wi |
| 2017-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler holding all tcs foods at 48-50 degrees (see temp chart). gave cooler 30 minutes to recover and observed temp decrease to 45 degrees but appears in-capable of gett |
| 2017-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some dishes stored as clean with food residue on the outsides. points not doubled as overall dish cleanliness has improved since last inspection and i |
| 2017-07-12 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed un-opened package of cherry tomatoes with mold growth. cdi- tomatoes voluntarily disposed of. |
| 2017-07-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed some employee drinks stored on prep tables, one closed bottle drink and one open cup. cdi- drinks removed. |
| 2017-07-12 |
1 |
2-102.11 pic must demonstrate food safety knowledge by completing an approved food safety course. present pic not food safe certified. |
| 2017-06-12 |
1 |
2-102.11 pic must demonstrate food safety knowledge by completing an approved food safety course. present pic not food safe certified. |
| 2017-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large number of dishes/ pans stored as clean with food residuce and/ or grease left on them. cdi- all dirty dishes re-washed.4-602.11 clean the equipm |
| 2017-06-12 |
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 deep and covered tubs being used to cool beans and cole slaw. cdi- reviewed proper |
| 2017-06-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed worker wearing a large watch while food handling/ cooking. cdi- employee removed watch. |
| 2017-06-12 |
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 deep covered tub of green beans at 88 degrees, approx. 1 hr since cooling began, not likely to reach 70 in the next hr with |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of cooking equipment/ fryers etc. on cook line needing cleaning of significant grease build up. observed walk in cooler walls and floors wi |
| 2017-06-12 |
51 |
5-203.12 toilets and urinals - c maintain toilets and restroom fixtures in good repair. observed men's restroom toilet to have alarge chip in the porcelin, needing repair or replacing. |
| 2017-06-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers ishall be clean. caution should be used to minimize food exposure. observed floors under and around equipment on cook line t |
| 2017-06-12 |
45 |
4-502.11(a) maintain utensils in good repair. observed a fryer wire basket with broken wire, cdi- basket removed from use. observed badly cracked plastic silverware separater in use above prep cooler, needs removing or replacing. |
| 2017-02-13 |
1 |
2-102.11 pic must demonstrate food safety knowledge by completing an approved food safety course. present pic not food safe certified. |
| 2017-02-13 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed a couple open employee drinks stored on cook line and in prep area. cdi- drinks removed. |
| 2017-02-13 |
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 employee making fish sandwich for customers handling bread with bare hands. cdi- employee corrected, washe |
| 2017-02-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no soap at front counter handwash sink and no paper towels at kitchen handwash sink. cdi- sink |
| 2017-02-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed main cook wearing a dangling bracelet. cdi- employee removed bracelet. |
| 2017-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed considerable build up on racks in walk in cooler, especially the speed racks, and older significant food build up on walls of walk in cooler, that n |
| 2017-02-13 |
51 |
5-203.12 toilets and urinals - c maintain toilets and restroom fixtures in good repair. observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing. |
| 2017-02-13 |
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 floors under and around equipment on cook line t |
| 2017-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed kitchen handsink with a hole in the bowl, needs repair or replacing. observed walk in freezer with badly separating floor panels, needing repair/ refastening. observed tape in use to shut prep cooler re |
| 2016-10-20 |
1 |
2-102.11 pic must demonstrate food safety knowledge by completing an approved food safety course. |
| 2016-10-20 |
6 |
'2-301.14 employees must wash hands after handling raw fish prior to donning gloves to conduct another task - p. observed employee batter fish, place in fryer then don new gloves to retrieve cooked fries at another fryer. cdi: inspector and pic instructe |
| 2016-10-20 |
8 |
5-204.11 repair hand sink at front beverage station to make operable and accessible for front counter employees preparing beverages/scooping ice - pf. observed inoperable hand sink at beverage area - no other hand sinks availble without passing through a |
| 2016-10-20 |
13 |
3-302.11 (a) separate the different types of raw animal food (fish and raw chicken tenders) by final cook temperature, if packaged in house or after manufacturer package is opened, from ready-to-eat items in freezer (walk-in and reach-in) - p. observed r |
| 2016-10-20 |
14 |
4.601.11 (a) cleaning/sanitizing needed for buffalo chopper and ice machine to remove build-up and debris - pf. observed buffalo chopper with residue and build-up in interior of ice machine. |
| 2016-10-20 |
31 |
3-501.15 - loosely cover foods in cooling or keep uncovered until temp. reaches 45f. observed tightly covered beans in cooling. cdi: product uncovered. |
| 2016-10-20 |
38 |
2-402.11 employees with beards/goatees must wear beard guards when preparing food. observed cookes with long goatees w/out guards. |
| 2016-10-20 |
47 |
4-601.11(c)/4-602.13 continue cleaning efforts for racks in refrigerators, shelving under microwave and equipment and surfaces to remove build-up. observed build-up on miscelaneous surfaces; however, improvement observed from previous inspections. |
| 2016-10-20 |
53 |
6-502.12 continue cleaning efforts for flooring behind and around equipment. improvement observed from previous inspections. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain cold holding temperatures for tcs foods at or below 45f - p. observed lettuce in reach-in out of temp. and tall reach-in not holding temperature. cdi: all food items moved to walk-in for quick cooling - temps. re-checked: items 4 |
| 2016-06-01 |
53 |
6-501.12floors, 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 issues to physical facilities. (flooring |
| 2016-06-01 |
47 |
(repeat)4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of k |
| 2016-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-06-01 |
38 |
(repeat)2-302.11 (a) (b)(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 employees wearing artificial nails preparing food without w |
| 2016-06-01 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies and fruit flies in kitchen area. |
| 2016-06-01 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved 300 pounds of raw fish, 30 pounds of cole slaw, 5 pounds of mac n cheese stored inside mal-functioning walk-in cooler measuring 53-55f; all tcs products in question were |
| 2016-06-01 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-28 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. |
| 2016-01-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-28 |
4 |
(no points deducted) 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2016-01-28 |
20 |
(repeat) 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved numerous trays of raw shrimp, raw fish stored in stand up cooler unit that is not functioning properly. fish and shrimp measured 50-55f; cdi unit was emptied out and al |
| 2016-01-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( surfaces of cooking equipment, shelving throughout, underneath microwaves, kitch |
| 2016-01-28 |
38 |
(repeat)2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous staff members wearing watches and bracelets. |
| 2016-01-28 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved pesticides and bleach cleaners stored on shelving located above single service cups and bulk drink boxes. cdi chemicals properly stored. |
| 2016-01-28 |
53 |
(repeat)6-501.12floors, 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 issues to physical facilities. (f |
| 2015-06-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion slicer and buffalo chopper stored with food debris. cdi by removal to re-wash and sanitize. |
| 2015-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw and egg wash on ice above 45f. cdi by cooling down and voluntary disposal. observed hushpuppy mix stored in room temperature. vr- asked pic to provide additional docum |
| 2015-06-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemicals stored unlabeled. cdi by labeling while onsite. |
| 2015-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of live roach and fruit flies. vr- pic is to provide pest control documentation and maintain all foods covered until problem is remedied. |
| 2015-06-25 |
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 cooking food with while wearing watches. |
| 2015-06-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pics present onsite. |
| 2015-06-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet. repeat |
| 2015-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the build up on the rolling racks stored in the walk in cooler. |
| 2015-06-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. walk in freezer floor needs repair. regrouting needed on cookline floor. 6-502.12 floors, walls, ceilings including the attachments |
| 2015-06-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a large bucket used for storing wiping cloths stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in two wiping |
| 2015-02-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic. |
| 2015-02-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed tray containing raw chicken stored on top of tray containing raw fish in upright cooler. cdi by moving chicken to bottom shelf. |
| 2015-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crab cakes stored in low boy cooler. internal temperature of 53f observed. cdi by voluntary discard by pic. |
| 2015-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up inside large ice machine. vr visit required. rehs will return within 10 days to verify compliance.observed food debris on metal pans stored a |
| 2015-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. obserevd grease build-up on equipment around deep fryers. |
| 2015-02-23 |
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 dust build-up on ceilings around hvac vents. clea |
| 2015-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on the drying rack stacked wet. allow to air dry prior to stacking. |
| 2014-10-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. cdi adding hair restraint. |
| 2014-10-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverages stored behind front counter and in kitchen. cdi by covering employee beverages. |
| 2014-10-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not food safety certified. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish stored on breading station table unattended at 63f. cdi fish discarded by pic. repeat violation |
| 2014-10-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed condensation leak in upright cooler dripping onto baked potatoes and corn on the cob. cdi by voluntary discard of food items by pic. cover foods in storage. |
| 2014-10-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer bucket. cdi stored in sanitizer. |
| 2014-10-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no hand soap observed in mens restroom. cdi by adding hand soap. |
| 2014-10-14 |
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 items stored uncovered and inverted. obserevd single service cups box stored on the floor. |
| 2014-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed condensation inside upright cooler dripping onto food. condensation should be captured and prevented from dripping onto food. repair. |
| 2014-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on cooler door gaskets, inside coolers, handsink faucet handles. clean. |
| 2014-10-14 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed damaged floor in can wash basin causing water to stand on floor. water must drain to floor dr |
| 2014-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on the drying rack stacked wet. allow to air dry prior to stacking. |
| 2014-05-05 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition- observed build-up on hood ventilation system. clean. |
| 2014-05-05 |
53 |
6-501.12 cleaning, frequency and restrictions- floors, walls, and ceilings must be cleaned at a frequency to remove accumulation of food debris. observed excess food debris and grease on the floors around fryers. clean. |
| 2014-05-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- non food contact surfaces must be clean to sight and touch. observed grease build-up on equipment. clean |
| 2014-05-05 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed possible leak on deep fryer. repair. observed broken cooler door gaskets on reach-in coolers. |
| 2014-05-05 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on food prep tables. cdi by placing in sanitizer bucket. |
| 2014-05-05 |
38 |
2-402.11 effectiveness-hair restraints- a hair restraint must be worn during food handling. observed food employee handling food without hair restraint. cdi adding hair restraint. |
| 2014-05-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- cold held tcs foods must be maintained at 45f. observed raw fish stored at breading station at 63f. cdi by voluntary discard of food produ |
| 2014-05-05 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2013-12-09 |
1 |
2-102.12 certified food protection manager-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency |
| 2013-12-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store ready to eat foods and raw animal foods seperately avoiding chance of cross contamination. observed raw shell eggs stored over ready to eat cole slaw. cdi by rearranging f |
| 2013-12-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- cold held tcs food items must be stored at or below 45f until served. observed cole slaw on ice bath. ice was only covering bottom of pan. |
| 2013-12-09 |
26 |
7-102.11 common name-working containers- all working containers of toxic chemicals must be labeled with the product common name. observed 2 bottles of window cleaner without labels. |
| 2013-12-09 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods- observed water leaking from ceiling onto kitchen floor (next to drying rack). water is leaking from around the return vents of hvac system. repair, |
| 2013-12-09 |
47 |
4-602.13 nonfood contact surfaces- maintain all non-food contact surfaces free of food debris/residue build-up. obserevd food debris build-up on cooler door gaskets. clean gaskets. |
| 2013-07-15 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing- do not store ice scoop in standing water. observed ice scoop stored in non-draining container. |
| 2013-07-15 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on cutting board of prep cooler. |
| 2013-07-15 |
26 |
7-201.11 separation-storage- store all toxic chemicals away from food and food contact items. observed spray bottle with window cleaner stored on food prep table.7-102.11 common name-working containers- label all working containers of toxic chemicals. obs |
| 2013-07-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held refrigerated foods at 45 f or below. observed raw fish stored in upright refrigerator > 45 f. observed sliced tomat |
| 2013-07-15 |
7 |
3-301.11 preventing contamination from hands- no bare hand contact with ready-to-eat foods allowed. observed employee handling food with bare hands. cdi by employee putting on gloves and instruction. |
| 2013-07-15 |
1 |
certified person in charge must be present and provide proof of certification from an accredited food safety management trainer. cdi by instruction. |
| 2013-02-25 |
20 |
maintain all cold held foods at 45 degrees f or below. observed raw fish stored > 45 dergees f. observed cole slaw stored on ice bath with top portion of food product > 45 degrees f. cdi by instruction and talked to manager about procedure for removing fi |
| 2013-02-25 |
54 |
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. observed broken light shield in cooking area. |
| 2013-02-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving to be soiled where single service items were stored. observed handsink handles soiled with food residue. observed |
| 2013-02-25 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. |
| 2013-02-25 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under 4 501.114 (50-200ppm chlorine) |
| 2013-02-25 |
37 |
observed dry foods stored in open bags. store dry foods in sealed containers to prevent contamination. |
| 2013-02-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed insides of ice machine to be soiled. cdi by cleaning inside of ice machine. discussed a frequent cleaning plan with pic. |