| Violation Date |
Code |
Description |
| 2018-12-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tile near vent in kitchen to be peeling. observed areas of ceiling to be rusted over dish machine and in dish machi |
| 2018-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in reach in cooler. observed damaged gaskets on reach in freezer and prep top cooler doors. repeat violation |
| 2018-12-04 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on counter in upstairs kitchen. cdi: chicken moved to walk in for thawing. |
| 2018-12-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menus only has reminder, no disclosure. verification required repeat violation prev |
| 2018-12-04 |
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 items prepared yesterday (tuna salad, chicken salad, cabbage) with no date marking. cdi: products dated.3-501.18 discard the food r |
| 2018-12-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands for 10 seconds and turn off faucet with bare hands. cdi: employee rew |
| 2018-09-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelf with clean wiping rags (dish) and clean glassware (wait). store personal drinks where if the spill/sweat will not contaminate |
| 2018-09-24 |
6 |
2-301.14 when to wash - p observed cook put raw chicken on grill, rinse glove in 3 comp sink and handle spatula without glove change and hand wash. remove soiled wiping cloth from waist/belt, cannot wipe hands/gloves on rag, wash hands. waitress wiped |
| 2018-09-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some residue on ice machine guard. put on a frequent cleaning schedule. |
| 2018-09-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled bottle of windex. cdi-bottle labeled. |
| 2018-09-24 |
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 quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 |
| 2018-09-24 |
36 |
6-501.111 controlling pests - pf observed a lot of signs of roach presence. no live roaches seen. clean up any presence and eliminate harborages (close in gaps and crevices the best you can). monitor dark areas (like where the soda boxes are) for acti |
| 2018-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no asterisks on menu for london broil pita and steak sandwich. lunch menu had just been reprinted. cd |
| 2018-09-24 |
41 |
3-304.12 in-use utensils, between-use storage - c observed utensils stored in gap of equipment. store utensils on clean surfaces that have been w/r/s. ice buckets stored unprotected on chairs near ice machine in dining room, protect from guest contamin |
| 2018-09-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected clamshells under dirty dish bus tubs in wait area. protect from splash |
| 2018-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in refrigerators and in kitchen rusted or in need of cleaning. |
| 2018-09-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed cracked light cover in kitchen |
| 2018-09-24 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths on counters. |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed water pitchers filled at hand sink in wait staff area. must get water for drinking from prep sink or water dispenser. through discussion with bartender he sa |
| 2018-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 types of cheese slices on counter upon entry. cheese at 50f. keep in cooler (45f or below) or use tphc with a written plan. cdi-cheese put back in cooler. |
| 2018-03-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle hanging from rack in kitchen over clean dishes. store all chemicals where they cannot accidentally spray on clean dishes, food, single service, etc. cdi-spray bottle moved |
| 2018-03-14 |
35 |
3-302.12 food storage containers identified with common name of food - c observed salt container not labeled. cdi-bottle was labeled |
| 2018-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on counters in kitchen. store in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket s |
| 2018-03-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed styrofoam clam shells stored with employee drinks and purses. keep single service protected. |
| 2018-03-14 |
49 |
5-205.15 (b) system maintained in good repair - c observed leak at hand sink plumbing in bar. get repaired. |
| 2018-03-14 |
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 scoop handle down in ice in bar. keep handles up, out of the food. cd |
| 2017-11-28 |
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 nearly all items in prep coolers had no date marking on them. items were made yesterday or the day before. pic was directed to ensu |
| 2017-11-28 |
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 all containers of sauces and pasta above 45f. items were placed in cooler yesterday to cool. all items voluntarily discarded |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1/6 pan of gumbo from yesterday in cooler above 45f. all other items in cooler (that were not cooling) were 42f and below. cdi: gumbo voluntarily discarded. it was noted that ri |
| 2017-11-28 |
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 plastic portion cup being used as scoop in buffalo sauce. observed ice s |
| 2017-11-28 |
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 several items cooling from yesterday in tightly covered containers. cdi: e |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups and pans on drying rack. repeat violation |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed right door on double door reach in cooler to not be sealing closed. this could be why that side of the cooler is holding warmer than the left side. |
| 2017-11-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing tiles near taps at bar area. observed minor touchup paint needed at bar on edge. repeat violation |
| 2017-09-28 |
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 minor touchup paint needed at bar on edge. repeat violation significant improv |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed fan on double door reach in blocked, causing equipment to under perform. cdi: refrigeration maintenance person got it running properly. |
| 2017-09-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor in bar. |
| 2017-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroaches present throughout kitchen. pic advised to increase the frequency at which the pest control company comes out. |
| 2017-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep top cooler holding items above 45f. items were relocated to reach in cooler for rapid cooling. cooler seems to not be running efficiently during peak times. 30 minutes afte |
| 2017-01-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over food on shelf. cdi: drink relocated. |
| 2017-01-05 |
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 adding pickles to a dish on line with no gloves. cdi: item discarded, employee washed hands, and |
| 2017-01-05 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed several potentially compromised, dented cans throughout upstairs kitchen area. cdi: discussion with pic about properly excluding cans from dry storage. |
| 2017-01-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed open bags of dry goods on shelves in upstairs kitchen area. |
| 2017-01-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed employee rinsing dishes at 3-comp sink. splatter from the dishes as well as the dirty dishes themselves were in contact with the clean dishes hanging above |
| 2017-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hollandaise sauce on stove holding at 101f. cdi: product reheated to 165f. |
| 2017-01-05 |
26 |
7-206.11 restricted use pesticides, criteria - p observed bed bug powder for household use only stored under sink in wait station. cdi: pic directed to only use commercial pesticides.7-208.11 store labeled, first aid supplies to prevent contamination.-p |
| 2017-01-05 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed door to upstairs kitchen unlocked, and leading directly to street. protect food by limiting who may access it.3-305.11 store food in a clean, dry location, not expo |
| 2017-01-05 |
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 handles of tongs stored in broccoli. cdi: tongs taken out of product. |
| 2017-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers throughout facility that were wet stacked. cdi: items separated for air drying. facility has limited air drying space currently. |
| 2017-01-05 |
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 in container with food debris and dust in upstairs kitchen. |
| 2017-01-05 |
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 several containers and lids with cracks, deep pits, and stains. observed several |
| 2017-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several areas of equipment and shelving with grease build up. observed outsides of buckets used in upstairs kitchen with significant buildup. repea |
| 2017-01-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling ceiling tile over 3-comp sink. replace tile. observed dry wall hung in upstairs kitchen with no sealing to be easi |
| 2017-01-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded, non-shatter proof, bulb over mixer area in upstairs kitchen.6-303.11 intensity-lighting - c ob |
| 2016-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior portion of reach-in cooler, with particular attention to the fan vents. |
| 2016-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths lying around on countertops and food prep surfaces throughout the kitchen. ensure cloths are held after use in the available sanitizer buckets. cdi-cloths pl |
| 2016-10-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed turkey deli meat dated 10/17 in the reach-in cooler. cdi-product discarded. |
| 2016-06-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine with 0ppm sanitizer. cdi-pic contacted service technician. machine was primed and reading 50ppm. |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in the flip top cooler holding at temperatures above 45f during the lunch rush. cdi-food items out less than 2 hrs were put on ice and placed in the freezer |
| 2016-06-23 |
31 |
he 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 dense container of cooked chicken sitting out at room temperature to c |
| 2016-06-23 |
33 |
3-501.13 use approved thawing methods. observed several frozen food items (sausage, links, soups) sitting out on 3compartment sink to thaw at room temperature. cdi-items placed in reach-in cooler to adequately thaw. |
| 2016-06-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths lying around on countertops. (repeat) cdi-cloths placed in sanitizer buckets. |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed flip top coolers unable to maintain temperatures below 45f. repair or replace equipment. verification required. |
| 2016-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live roaches near dish machine area. cdi-phone call placed to the pest control company during inspection. technician states facility was serviced this morning and th |
| 2016-02-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.-observed build-up on the floors in the upstairs prep area |
| 2016-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on prep table/shelving throughout.-observed build-up inside the microwave. clean regularly.-observed build-up on the underside areas of |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the randell cooler. replace the damaged gasket. |
| 2016-02-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed ice scoop directly stored on top of the ice machine. store in a clean sanitary manner. |
| 2016-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed various wiping cloths handing and on prep surfaces at the wait area and in the kitchen. store in sanitizer when not in use.3-304.14(d) maintain dry wiping cloths free of visible d |
| 2016-02-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabled chemical bottles. cdi- all bottles were labeled during inspection. |
| 2016-02-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on one of the two menus. observed items not marke with astrisk on one of the two it |
| 2015-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout kitchen. |
| 2015-09-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handsink behind bar and at upstairs handsink by 3-compartment sink. cdi-ehs provided pic handwashing signs to place at handsinks. |
| 2015-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored above cooked shrimp in reach-in cooler. cdi- salmon was relocated to lower shelf. |
| 2015-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine sanitizing solution reading 10ppm chlorine. cdi- dispenser was adjusted to provide correct concentration of bleach sanitizer. |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes, cut lettuce, cut ham, cut turkey and shredded cheese in flip-top cooler above 45f. cdi- items were voluntarily discarded by pic. |
| 2015-09-21 |
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 scoop for sugar left on top of sugar lid, which is not frequently wash |
| 2015-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live baby roaches by dish washing machine. |
| 2015-09-21 |
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 container of cooked onions sitting out on prep surface at 115f, 30 minutes |
| 2015-04-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous foods shall be cold held at 45 degrees f or below. observed cut tomatoes overstacked in flip top prep unit 2 at 49 |
| 2015-04-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animnal food so that cross contamination is prevented. observed raw chicken wings stored over cole slaw and raw ground beef stored over cooked pasta. cdi, operator r |
| 2015-04-09 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed dish washer turn faucet off with their bare hands.2-301.14 when to wash - p - wash hands after handling soiled equipment and before handling clean equipment. observed dish washer |
| 2015-04-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food shall be held for 7 days at 41 days and below and for 4 days between 42 and 45 degrees f. observed cole slaw with a da |
| 2015-04-09 |
34 |
4-302.12 food temperature measuring devices - pfa small diameter probe thermometer to measure fish filets and thin substances shall be provided. verification required by 4/19. |
| 2015-04-09 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed cut tomatoe recently prepared and cooling in flip top prep unit 2 overstacked. cdi by instruction. improvement made since previous inspection. |
| 2015-04-09 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed in-use knife wedged below hot well at prep line. observed in-use tongs stored in contact with soiled area outside of hot well. |
| 2015-04-09 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed dish machine operator dry clean plates off with towels. |
| 2015-04-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed split gasket on standing reach in refrigerator. observed light out in walk in freezer. |
| 2015-04-09 |
53 |
floors, walls, and ceilings shall be desined and constructed to be smooth and easily cleanable. observed some wall damage in upstiars storeage and prep area. observed some damage on wall near 3 compartment sink.6-201.11 floors, walls and ceilings-cleanabi |
| 2015-04-09 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on shelving and prep surfaces throughout kitchen. repeat. |
| 2014-10-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chemical dish machine not providing proper concentration of chlorine sanitizer. |
| 2014-10-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed a container of raw fish stored over ready to eat foods in flip top prep cooler. observed raw shell egg |
| 2014-10-20 |
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 beans that operator |
| 2014-10-20 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored located on equipment and prep surfaces throughout kitchen. repeat. |
| 2014-10-20 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed spaghetti cooling at room temperature in large plastic container near grill. cdi, operator placed spaghetti into shallow and added ice and relocated to refrigerator to rapidly cool. p |
| 2014-10-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed damage to bottom of 2 door reach in refrigertor and no longer smooth and easily cleanable. |
| 2014-10-20 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed some food debris and soil accumulating on shelving throughout kitchen. |
| 2014-10-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed wall damage near 3 compartment sink and baseboard damage in men's restroom. repair. |
| 2014-10-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment and linens shall be stored off of the ground. observed a bag of clean towels stored on ground in upstairs storage area.4-904.11 kit |
| 2014-03-12 |
39 |
3-304.14 wiping cloths, use limitation - cproperly store all wiping cloths. observed wiping cloths stored throughout the kitchen. advised to store all cloths in use in sanitzer and those to be laundered in dirty linen storage. repeat |
| 2014-03-12 |
35 |
3-602.11 food labels - pfall pre-packaged customer self service items are required to have proper labels with the ingredients, net weight or quantity, etc. cdi- faciity moved self service cookies behind the counter. |
| 2014-03-12 |
31 |
3-501.15 cooling methods - pfproperly cool foods using approved cooling methods. observed lettuce cooling in large containers with the lids closed and two containers stacked high. observed beef tips cooling in room temperature. observed sliced tomatoes do |
| 2014-03-12 |
26 |
7-102.11 common name-working containers - pfproperly label all working containers of chemicals. observed two unlabeled spray bottles. cdi- labeled onsite. |
| 2014-03-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all ready to eat, tcs (potentially hazardous). observed all ready to eat lettuce missing date labels. cdi- recently prepared a |
| 2014-03-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain sanitizer at the proper concentration. observed cl sanitizer above 200ppm. cdi- sanitizer was diluted to decrease the conc |
| 2013-02-26 |
26 |
general comment: ensure that all working bottles and buckets are labled with the chemical name and use (ex. chlorine sanitizer. cdi by instruction. |
| 2013-02-26 |
21 |
observed items exceeding 7 days in walkin cooler. temps were below 41 degrees. items were discarded. see following rule: except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in par |
| 2013-02-26 |
35 |
general comment: ensure to lable containers with the specific food product. |
| 2013-02-26 |
13 |
observed chicken over lettuce in walking cooler. ensure that products are stored in order of final cook temperature. cdi by rearranging |
| 2013-02-26 |
37 |
observed a few items in prep coolers that were uncovered. ensure that all items being stored is properly covered. |
| 2013-02-26 |
2 |
no employee health policy for facility. documentation was given to manager. cdi by instruction. |
| 2013-02-26 |
45 |
observed some shelving starting to chip and rust. replace or recover to prevent physical contaminate from fall into foods. |
| 2013-02-26 |
49 |
general comment: need to provide backflow device on faucet at can wash. |
| 2013-02-26 |
53 |
general cleaning needed throughout facility. specail attention under equipment and shelving. |
| 2013-02-26 |
53 |
need to discard all items in facility that is not nesessary for opearation. |
| 2013-02-26 |
39 |
observed wet wiping cloths lying on prep surface areas. all wet cloths must be stored in sanitizer solution between uses. cdi by insturction. |
| 2013-02-26 |
1 |
no person in charge with certified food safety creditial. cdi by instruction. |