| Violation Date |
Code |
Description |
| 2018-10-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors open to dumpster. |
| 2018-10-17 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed an ice cream scoop |
| 2018-10-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cut melons cooled improperly. cooling in wic with lid on. cdi- lid removed and brought |
| 2018-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple plates soiled with food debris. cdi- taken to dishwasher to be cleaned. |
| 2018-06-11 |
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. points not escalated as only one floor area in need of cl |
| 2018-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves in walk in cooler, low prep cooler door gaskets, and indsides of prep coolers. |
| 2018-06-11 |
45 |
4-501.11 maintain equipment in good repair. rusty shelves in walk in cooler. pic indicated that new shleves have been ordered. |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers wet stacked on drying rack. separate to allow air drying. |
| 2018-06-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on inside of ice machine. clean. |
| 2017-11-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p - observed a food employee turn faucet off with their bare hands after washing. cdi by instruction |
| 2017-11-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee dump bucket at handwashing sink. cdi by instruction. |
| 2017-11-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored with package of pasteurized liquid egg in tall reach in refrigerator. observed raw steak stored over ready to ham in walk in unit. observed c |
| 2017-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans being wet stacked on storage rack. |
| 2017-11-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates and metal pans and bowls stacked and stored as clean but soiled with food debris. cdi, items relocated for cleaning.4-501.114 manual and m |
| 2017-11-29 |
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 some container lids with heavy cracks and damage. cdi, lids removed from use.4- |
| 2017-11-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed soil accumulating on dish machine and food debris and soil accumulating on clean drain board of dish machine. |
| 2017-11-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed heavy soil on walls at dish area and floors below equipment. observed some standing water on floor in walk in unit. |
| 2017-07-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned at frequency necessary to maintain clean. observed some food debris and soil accumulating behind equipment in hard to reach areas of kitchen floor and some grease in |
| 2017-07-18 |
49 |
5-205.15 system maintained in good repair - observed drain below handwashing sink in kitchen stopped up. operator unclogged drain during inspection. |
| 2017-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed some lighting out at warewashing area and split gasket on prep refrigerator. repair. |
| 2017-07-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean dry area. observed clean plates stored near grill and in soiled area exposed to food spillage and food debris o |
| 2017-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in kitchen area. verification return required to ensure that facility is controlling pests. |
| 2017-07-18 |
26 |
7-208.11 storage-first aid supplies - p,pf - store first aid supplies so that contamination of equipment is prevented. observed a first aid kit stored on ice machine. cdi, first aid kit relocated. |
| 2017-07-18 |
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 open container of chocolate milk and regular milk not date marked. cdi by instruction to volun |
| 2017-07-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some small pitchers stored on shelf above front prep area as clean but with water and some plates stored as clean but soiled with food debris. cdi, items |
| 2017-04-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee beverage located above 3 compartment sink. |
| 2017-04-03 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds and then proceed to turn |
| 2017-04-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed container of raw chicken stored in direct contact with container of raw steak on bottom of tall reach in prep unit. cdi, foods relocated for proper storage. improvement made since |
| 2017-04-03 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in a washable laundry bag or cleanable container. observed soiled cloth stored in 3 compartment sink.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans b |
| 2017-04-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed sanitizer out below 3 compartment sink. observed several plates along prep line stored clean but soiled with food debri |
| 2017-04-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on prep refrigerators and some rusty shelving in prep units along line. |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of soils inside freezer and prep refrigeration units, shelving along line next to clean plates. observed grease accumulating in f |
| 2017-04-03 |
49 |
5-205.15 system maintained in good repair - observed broken pvc pipe below handwashing sink in women's restroom. pic stated roto-rooter contacted but could not provide eta of arrival to repair. |
| 2017-04-03 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service cardboard box used to stored eggs being reused to store coffee pots in storage closet. |
| 2017-01-04 |
33 |
3-501.13 thawing - c - observed package of sweet cream thawing in standing water at 65 degrees f. use proper thawing methods such as running water at 70 degrees f and below, in the cooking process or under refrigeration. |
| 2017-01-04 |
47 |
4-602.13 nonfood contact surfaces - c - heavy and frequent cleaning needed inside prep refrigerators and freezers throughout facility and shelving throughout facility. observed grease accumulating in fryer unit. |
| 2017-01-04 |
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 clean linen stored on ground in outdoor storage closet. |
| 2017-01-04 |
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 in-use knives stored in soiled shelf below microwave along prep line. o |
| 2017-01-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 soiled wiping cloths stored on counter surfaces along prep line. |
| 2017-01-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed chemical dish machine dispensing chlorine sanitizer above 100ppm as indicated by test strips. pic contacted ecolab to repair dish machine and provide required concent |
| 2017-01-04 |
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 2 containers of cut melon not date marked in walk in cooler. cdi, pic voluntarily discarded fo |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed butter overstacked on ice above 45 degrees f and shell eggs held on counter out of temperature control at 74 degrees f. cdi, operator voluntarily discarded foods. |
| 2017-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - food contact surfaces shall be clean to site and touch. observed several stacks of plates and bowls stored clean but soiled with food debris and crumbs. cdi, |
| 2017-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak with commercial packaging open and stored over vegetables in reach in freezer.3-302.11(a) separate the different types of raw animal foods. -p- observed raw turkey saus |
| 2016-07-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed container of raw chicken stored in contact with containers of raw beef in walk in cooler. cdi, foods relocated for proper storage. improvement made since previous inspection. |
| 2016-07-18 |
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 ice scoop stored in holster accumulating soil and debris. observed uten |
| 2016-07-18 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing hands and proceed to turn faucet off with their bare hands. cdi by instruction. |
| 2016-07-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - mechanical dish machines shall provide required sanitizer concentration to properly clean equipment. observed chemical dish mach |
| 2016-07-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed water and moisture accumulating on bottom of flip top prep unit. |
| 2016-07-18 |
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 some plastic containers and pitchers with cracks. cdi, equipment voluntarily di |
| 2016-07-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer provided. verification return required to ensure facility has proper thermometer. |
| 2016-03-16 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be clean as often as necessary to keep them clean. observed floors of kitchen accumulating soil debris and fryer unit doors accumulating grease deposits. clean frequently. |
| 2016-03-16 |
51 |
5-203.12 toilets and urinals - c - observed a toilet in men's restroom in need of cleaning. |
| 2016-03-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 1 split gasket on low reach in prep unit at front prep area refrigerator. |
| 2016-03-16 |
26 |
7-201.11 separation-storage - p- toxic substances shall be stored so that contamination of equipment is prevented. observed quat sanitizer container and bleach stored on drain board of 3 compartment sink.7-204.11 sanitizers, criteria-chemicals - p - prov |
| 2016-03-16 |
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 large box of spinach not date marked in walk in cooler. cdi, operator voluntarily discarded spinach. |
| 2016-03-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce overstacked above 45 degrees f in flip top prep unit. cd |
| 2016-03-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed shell eggs stored over produce in walk in cooler. observed ground beef with commercial packaging op |
| 2015-11-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed shell eggs stored on shelf above pasteurized carton egg in reach in refrigerator. cdi, operator rel |
| 2015-11-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed operator dump sanitizer solution in handwashing sink. cdi by instruction. |
| 2015-11-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed sanitizer coming out of dispenser below required concentration. observed qua |
| 2015-11-10 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-11-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f or above. observed butter hot held at 118 degrees f in hot hold unit. cdi, operator relocated bu |
| 2015-11-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal and plastic containers being wet stacked at dish area.4-803.11 storage of soiled linens - c - store soiled linen in washable laundry bag |
| 2015-11-10 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed ice scoop stored in container with soil behind front counter. cdi, scoop and container relocated for cleaning. |
| 2015-11-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed sanitizer dispenser not providing proper concnetration of sanitizer. cdi, pic contacted ecolab for maintenance and facility manually mixing |
| 2015-11-10 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soil accumulating on shelving and outside of food storage containers. observed trash accumulating in corner below ice ma |
| 2015-11-10 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee sweater on storage rack above clean equipment. |
| 2015-07-16 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in units by the fryer and the walk in cooler. replace gaskets. pic stated she has the gaskets in house and they just need to be put on.4-202.11 food contact surfaces shall b |
| 2015-07-16 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple things stacked wet. |
| 2015-07-16 |
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 - rehydrated hash browns cooling in thick cardboard containers aren't cooling down |
| 2015-07-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - observed rehydrated hash browns from yesterday at 53f in the walk in cooler. - cdi - hash browns were discarded. method of co |
| 2015-03-30 |
13 |
general commet 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed tomatoes above ready to eat fruit in the walk in cooler. cdi - unwashed produce was moved to the bottom shelf. |
| 2015-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on plates stored under the grill and on utensils stored as clean. cdi - items were taken to the dish area to be rewashed. repeat violati |
| 2015-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and metal containers stacked wet. repeat violation. |
| 2014-11-07 |
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 an employee touch ready to eat lettuce with bare hands. no-bare-hand contact was discussed. |
| 2014-11-07 |
14 |
4-601.11 (a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed multiple dirty containers, scoops with food debris and ladles with food debris. cdi - items were returned to wash. 4-501.114 maintain sanitizer a |
| 2014-11-07 |
20 |
3-501.16 (a) (2) maintain tcs foods in cold holding at 45f or less. observed lettuce in top of prep unit (across from grill) at 49f. cdi lettuce was discarded. |
| 2014-11-07 |
21 |
.3-501.18 discard the food requiring date labels once time/temperature window has expired. observed several items in the walk-in that were past their date label. cdi - items were discarded. |
| 2014-11-07 |
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. observed container of salsa covered in the walk-in at 54f. cdi - lid was removed. s |
| 2014-11-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. observed a high range thermometer without a thin probe. also, an infared thermometer is used and cannot accurately measure tempera |
| 2014-11-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easily identifiable such as pasta. observed shakers not labeled and a container in the dry storage room not labeled. |
| 2014-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed washed and portioned products being stored in the original contaminated box. |
| 2014-11-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed kids' cups in the wait area exposed. protect cups by covering them or keeping them in the plastic sleeve they come in. |
| 2014-11-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater running water. observed utensil well used for butter at a temp. of 121f. suggest this either be cold water or water greater than 135f |
| 2014-11-07 |
42 |
4.-901.11 (a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers wet stacked. |
| 2014-11-07 |
2 |
2-201.11 (a) ensure food employees understand when to report illnesses, symptoms and exposure. observed no written health policy for employees. cdi by instruction. |
| 2014-11-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep cuts on the cutting board across from the grill. |
| 2014-11-07 |
46 |
4.501.18 keep the wash, rinse and sanitize solutions clean. observed heavily soiled wash water with food debris in the 3 comp sink. wash water was also 83f. |
| 2014-11-07 |
52 |
5-501.16 provide waste bins in required areas including at handwashing sinks. observed hand sink by the dishmachine without a trash can. |
| 2014-11-07 |
39 |
3-304.14 (d) maintain dry wiping cloths free of visible debris and soil. observed heavily soiled cloths used to wipe out egg pans. cdi - cloths were discarded. |
| 2014-11-07 |
3 |
2-201.12 pic shall demonstrate knowledge of when to exclude employees from working and know the 5 symptoms not to work with. cdi by instruction. |
| 2014-03-27 |
8 |
6-301.11 handwashing cleanser, availability - pf: handsinks shall be supplied with an approved hand cleanser. found drink station handsink with wall soap dispenser inoperable for four days. waiting for ecolab to bring new dispenser. directed to obtain bot |
| 2014-03-27 |
18 |
3-501.14 cooling - p: tcs foods shall be cooled from 135 f to 70 f within two hours and from 70 f to 45 f within an additional four hours. found two cartons of rehydrated hash browns 50 f from previous day. cdi- discarded voluntarily. |
| 2014-03-27 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by approved and effective means to achieve time / temperature parameters for cooling tcs foods. found cartons of hash browns closed and tightly bunched after rehydrating with hot water. cdi- discarded cartons |
| 2013-10-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris in prep cooler gaskets. dust build up in dish machine filters and hvac vents. mold build up on walls at dish machine. cleaning is needed. |
| 2013-10-24 |
45 |
4-101.19 nonfood-contact surfaces - c. one shelf rusting at utensil drying area.4-202.11 food-contact surfaces-cleanability - pf. interiors of prep coolers on the far side are damaged and need to be repaired. |
| 2013-10-24 |
41 |
3-304.12 in-use utensils, between-use storage - c. two dipper wells filled with water with utensils being stored in them, but dipper wells not turned on. cdi- dipper wells emptied, refilled and water turned on.general comment: drying mat for utensils bein |
| 2013-10-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. more than six in use shakers, syrups, and containers of mixes not labeled per rule requirement. cdi- verbal correction; labeling is needed. |
| 2013-10-24 |
31 |
3-501.15 cooling methods - pf. ten containers of hashbrowns being re-hydrated with hot water, in the cooling stages per operator statement; on the bottom shelf of the back prep table. cdi- discussed two options of preparation on packaging. both options in |
| 2013-10-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold on three soda nozzles, one tea urn nozzle, ice shield, eight small bowls stored as clean at the prep cooler in the wait staff area, dried and frozen residue an |
| 2013-06-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. lid for one single service cups dispenser is needed. |
| 2013-06-26 |
4 |
2-401.11 eating, drinking, or using tobacco. three employee beverages stored on cook line. one at food prep shelf with an open lid, and the other two stored with clean utensil/ plates. cdi- storage corrected. |
| 2013-06-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. interiors of reach and prep coolers need to be cleaned of dried residue and debris. discontinue lining shelving with plastic wrap. rinse and sanitize basin of 3 comp si |
| 2013-06-26 |
31 |
3-501.15 cooling methods. container of gravy on prep counter behind cook line. employee advised that it was removed approximately 20 minutes prior to inspector checking, and that it was being cooled down. cdi- verbal correction that gravy must not be allo |
| 2013-06-26 |
37 |
3-305.12 food storage, prohibited areas. multiple bottles of syrup being stored under drainage lines at the front beverage station. cdi- storage corrected. |
| 2013-06-26 |
38 |
2-303.11 prohibition-jewelry. employee washing utensils at 3 comp sink wearing a watch. cdi- verbal correction; advisement as to rule requirement.2-402.11 effectiveness-hair restraints. wait staff platingand portioning food at beverage area. employee's no |
| 2013-06-26 |
47 |
4-602.13 nonfood contact surfaces. dried residue, dust, and greasy film on lower shelving in hard to reach areas, sides and under cook line equipment and coolers. dust build up on large ceiling vents and surrounding ceiling at cook line area, grease a and |
| 2013-06-26 |
45 |
4-101.19 nonfood-contact surfaces. one metal rack used to store drying lids is peeling and rusting. replace4-202.11 food-contact surfaces-cleanability. handles on some ladles are damaged. replace. |
| 2013-06-26 |
51 |
6-501.18 cleaning of plumbing fixtures. cleaning under the lids/ upper rim of toilets in the womens in mens restroom is needed. |
| 2013-06-26 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability. trash can is needed closer proximity to handwashing sink the back storage area. |
| 2013-06-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. clean cutting boards stored on the floor in the utensil storage area. cdi- discussed options for storage. |
| 2013-01-04 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. msds information worn off of some sanitizer bucket |
| 2013-01-04 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. bottle of hand cleaner/ sanitizer stored over clean side of 3 comp sink. cdi- corrected. |
| 2013-01-04 |
31 |
cool food items per approved method. more than four containers of hash browns being cooled in the walk in cooler tightly covered and stacked. cdi- verbal advisement as to options. |
| 2013-01-04 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. six soda nozzles and diffusers with mold build up on them. cdi- all removed and cleaned. |
| 2013-01-04 |
35 |
label all dry goods; dry mixes; oils; and dressings not stored in their original containers. in use seasonings not labeled. cdi- verbal education. |
| 2013-01-04 |
14 |
if a chemical sanitizer other than chlorine; iodine; or a quaternary ammonium compound is used; it shall be applied in accordance with the epa-registered label use instructions. sanitizer at beverage station being applied; sanitizer is soiled with food de |
| 2013-01-04 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-01-04 |
42 |
allow utensils to air dry completely before tightly stacking them. three containers tightly stacked while wet. approved method being used to air dry all other utensils and containers. |
| 2013-01-04 |
45 |
food contact surfaces shall be smooth and easily cleanable. interior of one cooler damaged at the base edge near the door. cdi- verbal advisement; repair needed. |
| 2013-01-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. filter over dish machine needs to be changed due to dust build up. |
| 2013-01-04 |
37 |
food shall be protected from contamination. bag of sugar on the floor being used to prop open walk in cooler door; food items in reach in cooler number two not being used and not covered. cdi- all corrected. |
| 2013-01-04 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. access to handwashing sink bloced with boxes. cdi- boxes removed; verbal education |