| Violation Date |
Code |
Description |
| 2018-11-19 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. repeat violation. observed no trash can at the handsink in the dishpit. cdi - provided a trash can for the handsink. |
| 2018-11-19 |
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 |
| 2018-11-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket at 0 ppm. cdi - refilled with new solution at 200 |
| 2018-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue on food contact surfaces of containers in dish pit area. observed dirty bowls in container on storage rack. observed debris on food contact s |
| 2018-11-19 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed items stored in the handsink by the cook line. cdi - removed items from the handsink. |
| 2018-08-21 |
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 papertowel dispenser in need of new batteries; the dispenser is not feeding p |
| 2018-08-21 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at a few handsinks. advised to provide a trash can for every handsink. |
| 2018-08-21 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed p-trap leaking underneath the handsink in the back of the kitchen in the prep area. advsied to repair. |
| 2018-08-21 |
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 |
| 2018-08-21 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket less than 100 ppm. cdi - refilled with new solution at 200 ppm. |
| 2018-08-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf observed tag not stored wi |
| 2018-05-04 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed dish wash |
| 2018-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in the temperature danger zone. cdi - reheated to proper temperature and advised to maintain at 135f. |
| 2018-05-04 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. 6-202.15(d) openings sha |
| 2018-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the temperature danger zone. refer to temperature chart. cdi - discarded product. educated to cool food down before storing in the cold holding units; cold holding unit |
| 2018-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed the walkin cooler door not properly fitting and creating a seal; refer to violation 20 for cold holding. advised to repair. |
| 2018-05-04 |
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 |
| 2018-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items. observed dish washer drying off items with towel. advised to air dry items. |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta above 45f in flip top units. refer to temperature chart. cdi - educated to be at 45f and below. pic discarded product. |
| 2017-11-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2017-11-30 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the handsinks. advised to have trashcans at the handsink. |
| 2017-11-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed spatula handle in disrepair. cdi - discarded spatula. |
| 2017-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on storage rack. educated to air dry items. 4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be store |
| 2017-11-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket at 100 ppm. cdi - refilled bucket to 200 ppm. |
| 2017-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed items not clean to sight and touch (plates, pitcher, scooper, beef cuber, ladel). cdi - brought to dish pit. emphasized to wash and rinse before sani |
| 2017-11-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf observed that the facility |
| 2017-11-30 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed foreign object in ice at the drink machine in the butlers pantry. cdi - removed the ice from the ice bin. |
| 2017-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - pic discarded product. pic called maintenance crew to fix machine; observed that the fans were not operating in ma |
| 2017-08-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed one shellstock tag not in chronological order. observed two |
| 2017-08-08 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door gasket |
| 2017-08-08 |
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.-p observed food employee not washing hands when needed. employee washing |
| 2017-08-08 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket at low concentration: 100 ppm. facility uses quat 146, which is active |
| 2017-08-08 |
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 |
| 2017-08-08 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsinks in need of trashcans. advised to provide trashcans to handsinks. repeat violation. |
| 2017-08-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed low grout in between tiles throughout the kitchen. 6-501.11 floors, walls, and ceilings including the attachments such as |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed outside of the walkin cooler broken; walkin cooler holds proper temperatures. observed one cold holding unit broken. |
| 2017-03-24 |
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 grout missing at bottom of fire oven. advisd to repair. observed broken tile |
| 2017-03-24 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed not trash can at the dishpit area handsink. cdi - provided trash can there. |
| 2017-03-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. cdi - relocated bucket to another area. 3-304.14(b) cloths in-use for wiping counters and other equipment shall be held betwee |
| 2017-03-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed back handsink by ice machine in need of a splash guard to protect the drinking water dispenser. |
| 2017-03-24 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door botto |
| 2017-03-24 |
8 |
6-301.14 post a handwash sign at each handsink. observed back handsink by the ice machine without a handwashing sign. cdi - provided handwashing sign at the back handsink. |
| 2016-12-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed that whipped butter is on |
| 2016-12-28 |
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.-p observed dishwasher not washing hands or switching gloves inbetween han |
| 2016-12-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the mens bathroom. advised to get a handwashing sign. |
| 2016-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. cdi - discarded product; reminded about being aware of the overstacking; educated to cool product in t |
| 2016-12-28 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee without hair restraint. cdi - put on hat. |
| 2016-12-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. repeat violation. observed dumpster lid open. advised to keep closed. |
| 2016-12-28 |
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 tile broken in the back of the kitchen by the ice machine. |
| 2016-08-29 |
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 flooring in poor condition throughout kitchen such as cracked floor tiles, dam |
| 2016-08-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid door open.5-502.11 refuse shall be removed at a frequency that will minimize the development of objectionable odors. observed strong sour |
| 2016-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2016-08-29 |
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 a sink in wait station being used as a handsink and items such as cleaned and sanitized cups, single service cups, ice s |
| 2016-08-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor at prep line. |
| 2016-08-29 |
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 a plate of roasted red peppers and grilled chicken and a deep pan of grill |
| 2016-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several open top prep coolers not holding correct temperature near pizza oven. pic stated the exhaust fan at pizza oven is in disrepair and hot air is blowing over the open top |
| 2016-08-29 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed bag of mussels stored without tag. pic stated that bag was s |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large slicer used for lettuce with dried food debris. observed dishes stored as clean with dried food debris. cdi-all items re-washed. |
| 2016-05-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2016-05-16 |
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 and residue on equipment throughout. |
| 2016-05-16 |
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 flooring in poor condition throughout kitchen such as cracked floor tiles, dam |
| 2016-01-01 |
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 peeling paint and mold growth in mens employee restroom. observed sink coming |
| 2016-01-01 |
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 double handle cheese knife stored behind prep sink faucet. |
| 2016-01-01 |
33 |
3-501.13 use approved thawing methods. observed calamari thawing at prep sink in pan 56f. observed bags of calamari at prep sink 61f. pic voluntarily discarded calamari. thawing time could not be determined. |
| 2016-01-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings, sausage, stored on line cooler >45f. cdi by voluntary discard. observed orzo stored in walk-in cooler >45f. cdi voluntary discard.observed blocks of butter stored |
| 2016-01-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken breast coming off the grill x2 at 155f. cdi by reheating chicken breast to 165f for 15 seconds. |
| 2016-01-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on plastic and metal pans stored on the drying rack. pans were stacked.cdi by wash,rinse, and sanitize removing stickers |
| 2016-01-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed womens restroom without hand towels. cdi by adding towels. |
| 2016-01-01 |
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 slicing bread and handling bread with bare hands. cdi by correcting procedure with pic and employe |
| 2016-01-01 |
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.-p observed employee working at dish machine, handling soiled utensils and |
| 2015-09-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two hand sinks without a supply of paper towels. cdi-both sinks provided. |
| 2015-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with heavy dried food debris. observed pans stored as clean with sticker residue. cdi-all items taken to be re-washed.4-602.11 equipment such a |
| 2015-09-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed butter being held on time b |
| 2015-09-22 |
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 two pans of mushrooms cooling in walk in and tightly covered. cdi-pants ve |
| 2015-09-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a slug on the wall beside ice machine due to a hole in wall from attempted burglary. |
| 2015-09-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed buckets of sanitizer stored on floor. |
| 2015-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2015-09-22 |
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 large hole in wall next to ice machine that is allowing outside pests in.6-502 |
| 2015-06-02 |
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 fans inside walk-in cooler.clean the food debris from behind bread slicer machine. |
| 2015-06-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed soiled wet wiping cloths stored on top of uncooked bag of potatoes. |
| 2015-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items inside appetizer station cooler and salad prep cooler on line > 45f (see temperature chart). cdi - ice bags were placed on all items. service call was placed during inspect |
| 2015-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved sticker residue remaining on several pans that were stacked on dish shelves. observed interior of ice machine with build-up. more detailed cleaning is n |
| 2015-06-02 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed a box of rotten roma tomatoes on shelf at back prep line. tomatoes were attracting fruit flies. pic indicated that they usually go through box of produce before w |
| 2015-01-05 |
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 some metal shakers used to stored sesasoning on cook line and prep line not labeled. |
| 2015-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sticker/label residue left on metal pans stored as clean. observed some lettuce left inside lettuce spinner. cdi - cleaning process started. |
| 2014-09-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two uncovered drinks stored on prep surface when entering through back door for inspection. |
| 2014-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine interior with mold. cdi - cleaning process started. observed a few laddles and metal pans stored with dried food debris remaining. cdi - |
| 2014-09-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink next to pizza oven on prep line and handsink next to dry storage room. cdi - by providing paper towels. |
| 2014-09-22 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor tile in various areas of kitchen that need to be regrouted. |
| 2014-09-22 |
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 two pans of romaine lettuce stored in cooler drawer cook line not labeled properly. cdi - by labeling properly with correct date du |
| 2014-05-16 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed sheet trays of meatballs cooling on rack at room temperature. observed temperature at 72f. discussed with pic to actively cool tcs foods once temp reaches 135f. cdi, meatballs transferred to walk |
| 2014-05-16 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed some scoops, utensils, and plates stored with dried food debris remaining. cdi, set aside to be cleaned. observed pink mold build-up inside ice machine. cdi, cleani |
| 2013-12-12 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed cracked/damaged floor tiles in some areas on prep line and cook line. repair |
| 2013-12-12 |
45 |
4-202.16 nonfood-contact surfaces - c. observed several torn gaskets on cooler drawers. replace.4-501.12 cutting surfaces - c. observed some worn cutting boards stored on shelf. replace/resurface.4-501.11 good repair and proper adjustment-equipment - c. |
| 2013-12-12 |
39 |
3-304.14 wiping cloths, use limitation - c. observed sanitizer buckets stored on the floor. buckets moved on shelf during inspection. |
| 2013-08-26 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. ensure facility has an approved employee health policy. observed incomplete knowledge of reportable illnesses & symptoms to report on employee heal |
| 2013-08-26 |
11 |
3-202.15 package integrity. ensure that all food packages are maintained to protect the contents from contamination or adulteration. observed three badly dented cans of pineapple stored with usable stock in dry storage. cdi, cans were removed and stored i |
| 2013-08-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed laddles, romaine lettuce chopper & spinner, and a few mancotti boats, stored |
| 2013-08-26 |
27 |
3-502.11 variance requirement. obtain a variance for any specialized processes being used. observed facility has no variance for rop (reduced oxygen packaging) of sauces and soups. cdi, by instruction; appointment will be made by senior & supervisor to fu |
| 2013-08-26 |
26 |
7-102.11 common name-working containers. ensure all working containers of chemicals are properly labeled with common name. observed no label on glass cleaner spray bottle. cdi, labeled on site. |
| 2013-08-26 |
30 |
8-103.11 documentation of proposed variance and justification. obtain a variance from the state committee for any specialized processes being used. a haccp plan may be required. observed facility has no variance for rop (reduced oxygen packaging) of sauce |
| 2013-08-26 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy. provide thermometers inside cooler drawers. |
| 2013-08-26 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed several torn gaskets inside cooler drawers. observed leak at bottom of handsink close to dry storage room. repair. |
| 2013-03-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (4-602.13) clean out utensil containers and in crevices on meat slicer. |
| 2013-03-27 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining (4-901.11) observed dishes wet stacked. |
| 2013-03-27 |
33 |
properly thaw foods. (3-501.13) thaw reduced oxygen packaged fish that was frozen by opening or cutting slit in package to introduce oxygen to prevent clostridium perfrigens. |
| 2013-03-27 |
21 |
date mark potentially hazardous; ready to eat; refrigerated food with maximum 7 day hold time. (3-501.17) some items like milk; cream; etc opened without date label. cdi through instruction. |
| 2013-03-27 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved soiled utensils stored as clean. taken to be re-washed. |
| 2013-03-27 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 (4-501.114) quat sanitizer in 3 comparmtent sink registering 0ppm on |
| 2012-12-31 |
21 |
3-501.17 refrigerated; ready to eat; phf shall be date marked and held for maximum of 7 days. observed some but not all food products date marked. cdi-educated pic. |
| 2012-12-31 |
26 |
7-102.11 working containers of chemicals shall be properly labeled. observed one bottle of sanitizer labeled as glass cleaner. cdi-bottle emptied. |
| 2012-12-31 |
35 |
3-302.12 working containers shall be identified with common name of food. observed many containers of dry goods without labels. |
| 2012-12-31 |
18 |
3-501.14 cooked phf shall be cooled properly. observed chicken soup prepared and cooled from day prior at 49f in walk in cooler. cdi-food voluntarily discarded. |
| 2012-12-31 |
41 |
3-304.12 in use utensils shall be stored properly. observed soiled utensils stored in dipper well without water running. |
| 2012-12-31 |
53 |
6-501.12 physical facilites shall be cleaned as often as necessary to keep clean.general cleaning needed throughout facility especially on flooring underneath equipment and in crevices. |
| 2012-12-31 |
37 |
3-305.11 food shall be protected from contamination. observed open bags of dry foods. store dry goods in sealable bags or containers with lids. |
| 2012-12-31 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed heavy build up on ice machine (vr) and food debris on utensils stored as clean. cdi-utensils taken to be cleaned. |