| Violation Date |
Code |
Description |
| 2018-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee back and phone stored on top of drinks for facility, employee food stored in reach in next to food for facility, employee drink |
| 2018-09-04 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed floors and walls behind clean dish rack and hehin |
| 2018-09-04 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from dumpster. observed dumpster doors not closed. |
| 2018-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans, vents, racks in facility, and countertops soiled with debris. |
| 2018-09-04 |
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 spoons stored in food and spatula stored in ice water on lin |
| 2018-09-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food without a hair restraint. 2-303.11 remove jewelry on hands and arms while preparing food. |
| 2018-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2018-09-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved open container of bleach stored next to box of raw chicken. cdi bleached moved. |
| 2018-09-04 |
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 diced sausage that was held over 7 days. cdi item discarded. observed bologne, corn dogs, smo |
| 2018-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in prep top and reach in unit that was holding above 45f and shell eggs in an improper ice bath at 65f. cdi items discarded and items held for less than 4 hours placed in w |
| 2018-09-04 |
13 |
3-302.11(a) separate raw animal foods from washed produce. -pobserved washed potato wedges stored in prep sink where raw chicken was prepared. cdi wedges moved to walk in. repeat. 3-304.15(a) discard gloves after a task is complete or any time they are d |
| 2018-09-04 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved employees wash hands then touh face, hair, and clothes and conti |
| 2018-05-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored directly above ready-to-eat food products. cdi items properly rearranged. |
| 2018-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items in hot holding unit below 135f. see temperautre chart for temperature observations. cdi items voluntarily discarded. repeat violation. verification required. |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top/reach-in unit above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. verification required. |
| 2018-05-31 |
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 for use. cdi facility obtained thermometer from store during inspection. |
| 2018-05-31 |
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 several light bulbs missing shields and end caps in food service areas. |
| 2018-05-31 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored in direct contact with customer food service items. cdi medication removed from area. |
| 2018-02-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items improperly stored in direct contact with exposed single service items. |
| 2018-02-15 |
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 wall covered in plastic and in disrepair behind can wash. |
| 2018-02-15 |
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 items stored directly on floor in back storage room. |
| 2018-02-15 |
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 diced chicken in walk-in cooler prepared yesterday not date marked. cdi items dated.3-501.18 discard the food requiring date label |
| 2018-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of casserole in hot holding unit below 135f. see temperature chart for temperature observations. cdi product voluntarily discarded. do not double pan products in t |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed hot dog roller wheels holding food and grease debris from previous day. cdi roller wheel broken down to be washed, rinse and sanitized.4-602.11 clea |
| 2018-02-15 |
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. |
| 2017-12-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups and cup lids stored on floor in back storage room. |
| 2017-12-12 |
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.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2017-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed spices stored on floor under clean dish storage shelves. |
| 2017-12-12 |
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 floor tiles and frp on walls behind 3 compartment and prep sink in disrepair. |
| 2017-12-12 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility not removing sticker residue when washing dishes. |
| 2017-08-30 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed hose connected at hose bib and no constant flow backflow preventer provided. |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside flip top-reach-in cooler collecting condensation liquid. observed walk-in freezer floor collecting food debris. |
| 2017-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed flip top/reach-in cooler not holding products above 45f. observed 2 door hot holding unit not holding items above 135f. |
| 2017-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-08-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples on display without being washed/wrapped or signage stating must wash before consuming. cdi apples pulled to be washed, air dried and wrapped. |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bologna, sausage, shredded cheese, lettuce and tomatoes in flip top cooler above 45f. maintenance contacted. cdi all items voluntarily discarded. |
| 2017-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed overall much improved hot holding procedures. all items in hot holding display unit were above 135f. observed chicken tenders, chicken livers and pasta in hot box below 135f |
| 2017-08-30 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed hot dogs for purchase in roller display unit below 135f. cdi hot dogs voluntarily discarded. roller wheel turned |
| 2017-08-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black and pink debris collecting in ice machine. |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shelled eggs and pork sausages holding out of temperature control. see temeprature chart for temperature observations. cdi items voluntarily discarded. |
| 2017-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages improperly stored on prep surfaces in two areas of facility. cdi beverages voluntarily discarded. |
| 2017-03-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in front prep areas. cdi paper towels provided. |
| 2017-03-29 |
14 |
x4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting heavy residue. repeat violation. |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all breakfast items in hot holding unit below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. repeat violation. verification req |
| 2017-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed dry goods not labeled. |
| 2017-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed gasket in disrepair on reach-in cooler. observed hot holding unit not holding products above 135f. |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease debris; shelves, gaskets, prep tables, etc. repeat violation. |
| 2016-11-08 |
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 end caps missing on several bulbs in back room area. observed lights unshielded in back prep room. |
| 2016-11-08 |
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 and walls collecting heavy food and grea |
| 2016-11-08 |
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 handle of spoon stored in slaw, onions and relish in customer service a |
| 2016-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer in customer service area not labeled.7-201.11 store toxic materials to avoid contamination. -p observed concentrated bottle of bleach a |
| 2016-11-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed open packages of livermush, beef sausages, taquitos, buffalo dogs and corn dogs not date marked when packaging is open. cdi items |
| 2016-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 14 containers of food hot holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded; hot holding units corrected. |
| 2016-11-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting debris on inside surfaces. |
| 2016-11-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored directly above ready-to-eat products. cdi items arranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2016-05-23 |
45 |
4-501.11maintain equipment in good repair.observed split /torn gaskets on reach-in cooler doors in need of repair. |
| 2016-05-23 |
46 |
4-501.16 warewashing sinks, use limitation - c; observed all three sinks at three compartment wash setup containing dirty dishes. (provide proper flow for dirty dishes to prevent contaminating sanitizer basin). |
| 2016-05-23 |
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, outside surfaces of kitchen e |
| 2016-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on top of dry food bin in a twist cap bottle. cdi drink discarded. |
| 2016-05-23 |
54 |
6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen food prep area with light bulbs that are not shielded. |
| 2016-05-23 |
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 |
| 2015-11-12 |
53 |
(general comment) 6-501.11floors, 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 repair issues to physical facilities (ceiling in back storage |
| 2015-11-12 |
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 buildup in need of cleaning. (shelving, surfaces of cooking equipment, in need of general cleaning) |
| 2015-11-12 |
37 |
(general comment) 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved prep sink very close in proximity to three compartment sink drain board in need of partition between the two. (no food prep was taken place a |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bolagna and smoked sausage stored on prep table during service measuring 65 degrees f; this product shoul remain under refrigeration or on ice to maintain 45 f or lower. cdi bo |
| 2015-11-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved folded eggs stored under heat lamp measuring 110 f; observed fried chicken wings stored in hot holding unit measuring 115 f; cdi eggs discarded and wings reheated and placed in |
| 2015-11-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte bread in walk-in cooler (mac and cheese); cdi chicken moved to approved location. |
| 2015-06-12 |
8 |
6-301.14 post a handwashing sign at all handwashing sinks - pf- observed main handsick in the kitchen prep area with no employees must wash hands signage. cdi- provided sign for pic to post. |
| 2015-06-12 |
20 |
3-501.16(a)(2) maintain all tcs foods cold holding at temperatures of 45f or less. - p- observed tomato slices, observed multiple instances of tcs foods being held out of temperature, as denoted by the temperature chart. cdi- eggs in the prep area that w |
| 2015-06-12 |
35 |
3-302.12 label all working containers of food (including oils/spices/seasonings) exept for food items easily and readily identifiable such as dry pasta. observed unlabeled red containers of items such as oils and sauces in the kitchen prep area, as well a |
| 2015-06-12 |
45 |
4-501.11 equipment shall be maintained in good repair. observed vent hood over the fryers with peeling paint. walk in cooler observed at an ambient air temperature of 54f. unit was called in for repair. advised to maintain empty of tcs products until the |
| 2015-06-12 |
13 |
3-302.11(a) raw animal foods shall be separated from foods that are ready to eat. -p- observed raw pork tenderloin stored above rte items such as hot dogs. cdi- pic moved raw pork to a separate area of the walk in unit. |
| 2015-06-12 |
52 |
5-501.13(b) keep all exterior dumpsters and outside waste containers covered with tight fitting doors or lids. observed dumpster to have open side doors at the beginning of the inspection.5-501.115 discard items and litter stored in waste areas and encl |
| 2015-06-12 |
47 |
.4-601.11 (c)/4-602.13 food equipment shall be maintained clean to avoid build up of dust, food debris and residue. many non-food contact surfaces observed to have build up of food debris and residue, recommend a thorough cleaning of all equipment surfac |
| 2015-06-12 |
54 |
6-202.11 shield lights or provide shatter resistant bulbs in areas exposed to food, equipment, utensils, linens or single use items. observed lights in the prep area and rear storage area with the covers removed. |
| 2015-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chlorine sanitizer in spray bottle to be below 50ppm. cdi- pic refilled sanitizer bottle with new chemical. observed several dirty utensils includin |
| 2015-06-12 |
53 |
6-502.12 floors, walls ceilings including attachments such as soap, paper towel dispensers, light fixtures and ac/heat vent covers shall be kept clean and in good repair. observed water damaged ceiling tiles in the kitchen area and in the front customer |
| 2015-02-06 |
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 dirty floors in back kitchen area and front servi |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean all non -food contact surfaces throughout kitchen. (equipment, fans) |
| 2015-02-06 |
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 cloth stored on top of single service wrapped utensils. observed wet wiping c |
| 2015-02-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed open container of degreaser chemical cleaner stored on 3 compartment sink with utensils on drainboard. cdi by removing and discarding. |
| 2015-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large amount of microbial build-up inside ice machine on ice deflector. cdi wash,rinse, sanitize deflector. observed several container lids stored on |
| 2015-02-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top of make table cooler and food prep tables. cdi by removing and discarding by pic.repeat violation |
| 2015-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken in containers stored on the walk-in cooler floor. cdi by storing on storage shelf. |
| 2014-10-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed pizza on customer |
| 2014-10-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils **equipment food contact surfaces and utensils shall be kept clean to sight and touch.** observed meat slicer with dried food residue stored as clean. thoroughly clean a |
| 2014-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top of make table cooler. cdi by removing and discarding by pic. |
| 2014-05-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking **ready to eat tcs foods shall be date marked and held no longer than 7 days if held at 41f or lower.** observed mac and cheese, bologna, and livermu |
| 2014-05-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding ** hot held tcs foods shall be held at a minimum temperature of 135f.** observed fried chicken wings at 128f in hot box and cooked onions at 105f i |
| 2014-05-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils **equipment food contact surfaces and utensils shall be kept clean to sight and touch.** observed meat slicer with dried food residue stored as clean. thoroughly clean a |
| 2014-05-19 |
35 |
3-602.11 food labels- packaged food items offered as grab and go on display warmer are required to meet food code labeling requirements. observed burrito containing eggs and liver mush sandwich with bread containing wheat. major allergens must be listed |
| 2014-05-19 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored outside of sanitizer. |
| 2014-05-19 |
42 |
4-901.11 equipment and utensils, air-drying required- air dry all cleaned utensils prior to stacking. observed wet stacked pans on drying rack. |
| 2014-05-19 |
36 |
6-501.111 controlling pests- establishment must be insect free. observed fruit flies in kitchen. continue preventative measures to control/eliminate fruit flies. |
| 2013-11-26 |
38 |
2-402.11 effectiveness-hair restraints- observed employees handling food items without proper hair restraint. cdi by putting on hair restraints. |
| 2013-11-26 |
37 |
3-306.11 food display-preventing contamination by consumers- all food must be protected by barrier between conusmer and food item. observed open faced hot dog roaster in use on service counter. cdi by removing hot dog roaster from service. |
| 2013-11-26 |
36 |
6-501.111 controlling pests-establishment must be free of insects. observed several fruit flies throughout kitchen. continue with pest control measures. |
| 2013-11-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- food contact equipment must be clean to sight and touch. observed meat slicer with food residue on blade. cdi by cleaning and sanitizing. |
| 2013-11-26 |
4 |
2-401.11 eating, drinking, or using tobacco- employees shall not eat in food service areas. observed employee eating and drinking in food service area. cdi by pic discarding food items and advised pic.employee beverages must be covered and stored below fo |
| 2013-07-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- maintain equipment in clean condition. wash, rinse, and sanitize equipment at least every 4 hours. observed potato slicer with dried food residue build-up, observed dried food debris on meat |
| 2013-07-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held food at 135 f or above. observed fried eggs stored under heat lamp < 135 f. observed sausages, mac and cheese, and hash brow |
| 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 foods in refrigeration at 45 f or below. observed sliced tomatoes and lettuce on ice bath > 45 f. cdi by returning |
| 2013-07-15 |
41 |
proctect all customer self service utensils. observed tongs for hot dog roller uncovered. |
| 2013-07-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionfollow food code guidelines for date marking a |
| 2013-02-19 |
4 |
store all employee beverages below work surfaces. observed employee beverage stored on prep cooler surface.employees shall not eat in areas were food is being prepared or stored. observed employee eating in food prep area. cdi by instruction. |
| 2013-02-19 |
8 |
a handwashing sink may not be used for purposes other than handwashing. pf observed utensil stored in handwash sink. observed gloves stored in handwash sink. cdi items removed from sink. |
| 2013-02-19 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed food residue on can opener. cdi by cleaning and sanitizing can opener. |
| 2013-02-19 |
14 |
sanitizing solution in 3 compartment sink must be maintained at 50-200ppm chlorine. observed sanitizer at 3 compartment sink to test at 0ppm. cdi by refilling sink with 50-200ppm sanitizer. |
| 2013-02-19 |
21 |
all ready-to-eat foods kept for more than 24 hrs. must be date labeled. foods kept at 41 degrees f or below may be kept for up to 7 days. foods kept at 41-45 degrees f may be kept for up to 4 days. observed hot dogs; and sandwich meat without date label. |
| 2013-02-19 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed fruit flies in kitchen and around beverage area. repeat. |
| 2013-02-19 |
39 |
store all wet wiping cloths in sanitizing solution when not in use. |
| 2013-02-19 |
19 |
all hot held foods must be maintained at 135 degrees f or above. observed chicken nuggets; and mashed potatoes stored in display unit < 135 degrees f. cdi by reheating to 165 degrees f. obsreved hot dog on roller < 135 degrees f. keep hot dogs that are re |
| 2012-10-29 |
14 |
a) a chlorine solution shall have a minimum temperature based on the concentration and ph of the solution as listed in the following chart; pobserved one sanitizer spray bottle with < 50ppm chlorine. cdi- refilled bottle with 50-200ppm chlorine solution. |
| 2012-10-29 |
52 |
drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place |
| 2012-10-29 |
52 |
(b) receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around an |
| 2012-10-29 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-10-29 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-10-29 |
37 |
observed dry food scoop handle stored in food product. |
| 2012-10-29 |
37 |
observed utensil handles stored in food product at hog dog roller. (slaw; onions). |
| 2012-10-29 |
36 |
observed fruit flies and house flies in kitchen. |
| 2012-10-29 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-10-29 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handwash sink being used as a dump sink. cdi- advised pic that handwash sink could only be used for handwashing. |