| Violation Date |
Code |
Description |
| 2018-06-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-09-07 |
45 |
l4-501.11 maintain equipment in good repair. observed rusted shelving in walk-in and reach-in cooler. |
| 2017-01-03 |
54 |
6-303.11 intensity-lighting - c observed no light inside reach-in refrigeration unit. |
| 2017-01-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of bleach not labeled as required. cdi-bottled labeled. |
| 2016-03-11 |
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 bbq in walk in cooler, thawed 2 days prior without updated datemark. cdi- instruction provided to pic to label foods with date prep |
| 2014-11-03 |
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 facility prepares vinegar based cole slaw that is being refrigerated at 41 or below more than 7 days. cdi |
| 2014-04-15 |
49 |
provide a new spring on the prep room sprayer arm to pull it above the flood line of the sink. |
| 2014-04-15 |
13 |
store all raw products below the rte foods. observed raw eggs stored over a container of butter. cdi by moving. |
| 2014-04-15 |
8 |
provide hand soap & paper towels at the prep room hand sink. cdi - by providing both. |
| 2014-04-15 |
2 |
provide documentation of an employee health policy. observed none available (rv). |
| 2013-09-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required tcs products. observed cole slaw without date label. |
| 2013-09-20 |
27 |
3-502.11 variance requirementvariance is required for vinegar based slaw stored for longer than 7 days. |
| 2013-09-20 |
34 |
4-203.11 temperature measuring devices, food-accuracyre-calibrate stem thermometer. |
| 2013-09-20 |
30 |
8-103.11 documentation of proposed variance and justificationobtain a variance for vinegar based slaw stored for longer than 7 days. guidance will be provided. |
| 2013-02-25 |
2 |
2 food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through foodobserve |
| 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 unshielded light in the walk-in cooler. |
| 2013-02-25 |
37 |
food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. observed large container of cole slaw on the walk-in cooler floor and a 5 gallon bucket on the freezer floor. |
| 2013-02-25 |
30 |
obtain a variance from the state committee for any specialized processing method described in 8-103.11. a haccp plan may be required.observed no variance for vinegar based cole slaw. cdi by instruction. guidance will be provided foe variance procedure |
| 2013-02-25 |
27 |
facility requires a varince for vinegar based cole slaw kept for more than 7 days. observed no variance for cole slaw. cdi by instruction. guidance will be provided for variance procedure after more information is received from the state variance commi |
| 2013-02-25 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed vinegar based cole slaw without proper date marking. instruction and handout provided during inspection. |
| 2013-02-25 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed 3 of 4 sinks without signs; signs provided. |
| 2013-02-25 |
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 |