| Violation Date |
Code |
Description |
| 2019-01-10 |
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 behind equipment and floor of freezer in |
| 2019-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on numerous pieces of equipment in need of replacement. |
| 2019-01-10 |
33 |
3-501.13 use approved thawing methods. observed flounder and shrimp sitting out to thaw. cdi placed under running water to thaw. |
| 2019-01-10 |
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 beans cooled from last night tightly covered . cdi time window missed be |
| 2019-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items in walk in and items brought up front from walk in at greater than 41 degrees. -0 points- |
| 2019-01-10 |
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 beans cooled from last night at 48 degrees. cdi discarded. |
| 2018-10-09 |
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 5 gallon bucket of slaw held greater than 4 days between 41-45 degrees. cdi discarded. |
| 2018-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2018-10-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer and pans soiled with food debris . cdi took pans to rewash and slicer taken apart to be cleaned. |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement throughout the facility. |
| 2018-05-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster lid damaged. -0 points- |
| 2018-05-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep unit cutting boards and no sanitizer bucket for storing towels had been made for use. |
| 2018-05-17 |
33 |
3-501.13 use approved thawing methods. observed fish in walk in that was cooled under running water in excess of 70 degrees at 67 degrees . cdi moved to walk in freezer to facilitate cooling. -0 points- |
| 2018-05-17 |
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 recontaminate hands by turning faucets off with clean hands . cdi instructed e |
| 2018-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep unit cutting board during first half of inspection. cdi removed drink and stored properly. repeat |
| 2018-02-28 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed the chlorine sanitizer in the sanitizer bucket at 200ppm. this is too strong. cdi-more water was added to dilute the concentration. chlorine strength should range b |
| 2018-02-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on top of the dry storage bin. cdi-the drink was removed. |
| 2018-02-28 |
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 an employee wash their hands with their gloves on. cdi-stopped the employee and instruc |
| 2018-02-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hushpuppies (130), flounder (106), peppers (111), and shrimp (120) hot holding below 135f. cdi-the shrimp, flounder and the hushpuppies were discarded and the peppers were re |
| 2018-02-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed a damaged thermometer. a verification visit will be made within 10 days to ensure a working thin probed thermometer is a |
| 2018-02-28 |
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 the shelves and floors of the walk in cooler and freezer. have cleaned. repeat. |
| 2018-02-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths being stored on the counter upon entrance to the kitchen. cdi-the cloths were removed. |
| 2018-02-28 |
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 scoop handles being stored in the food product. cdi-the handles were |
| 2018-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets to the salad reach in cooler, and to the fish cooler drawers. have replaced. |
| 2018-02-28 |
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 several containers of food product with no labels indicating the product. cdi-the containers were properly labeled. |
| 2017-09-27 |
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 repeat- ehs observed a large container of pilled boiled eggs at 81f and tightly cov |
| 2017-09-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. wash hands after activities that contaminate them. -p- observed an employee handle raw chicken and then don gloves without washing hands. before any cross contamination occurred the ehs in |
| 2017-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed the only sanitizer in the kitchen at 0 ppm cl. cdi- pic brought the concentration back to 50 ppm cl. |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- repeat observed gyro meat at 110f and fish at 120f. cdi- pic voluntarily discarded the items.note: ehs has provided facility with a tphc form and has discussed a risk control plan to b |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed turkey (50f), boiled eggs (50f), cut tomatoes (50f), and cut melon (48f) all cold holding above 45f and stack above the fill line. cdi- pic voluntarily discarded the top portio |
| 2017-09-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed two employees without a head cover and preparing food. also observed one the employees not wearing a beard guard |
| 2017-09-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil.- observed dry wipping cloths on employees soiled with debris. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several pans stacked together and still wet. |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed gaskets and handles of reach in equipment cold holding equipment in need of cleaning due to food debris build up. also observed grease buil |
| 2017-09-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.-repeat- observed dumpster lid open during the inspection. pic closed lid. |
| 2017-09-27 |
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. - repeat- observed several damaged ceiling tiles throughout the kitchen. also observed |
| 2017-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. -repeat- observed employee items and food being stored with dry storage and other retail food items. |
| 2017-04-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. - p - observed unwashed produce, on the top shelf of the walk in cooler, stored above rte food. ehs did not observe any cross contamination. cdi- pic rearranged the order.3-302.11(a)(4) protec |
| 2017-04-05 |
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 repeat- observed two packages of hotdogs and baked potatoes in the walk in not dated. the items were opened or prepared yesterday according |
| 2017-04-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed one spray bottle of cleaner not labeled. cdi- pic voluntarily discarded the item since he was not sure what it was. |
| 2017-04-05 |
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 tartar sauce, pre-portion salads, and lettuce cooling improperly. cdi-the |
| 2017-04-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed one large roach and fruit flies in the kitchen area. pic stated pest management was in the facility last week. |
| 2017-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- repeat- observed lamb being held at 90f and rice at 127f. cdi- pic brought lamb to 171f. ehs allowed pic to place rice on time from when it was cooked. pic stated the rice would be use |
| 2017-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed gaskets, handles of reach in equipment, and inside of reach in units in need of cleaning due to food debris build up. also observed dust bu |
| 2017-04-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed dumpster door open during the inspection. pic closed door. |
| 2017-04-05 |
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 several missing ceiling tiles throughout the facility and wall tiles missing |
| 2017-04-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - repeat- observed employee phones and other food being stored in with retail dry goods. |
| 2017-04-05 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets and shelving to start to rust throughout the facility. |
| 2017-01-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 0pts- when questioned, with translation, spanish speaking employees could not provide any feedback dealing with reportable sym |
| 2017-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 1pt- observed shrimp and lettuce dumped into back handsink. cdi- pic cleaned out handsink.6-301.14 post a handwash sign at each handsink. - observed no handwash sign in |
| 2017-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5pts- observed meat slicer, lettuce spinner and several knives stored clean and soiled with food debris. cdi- all items removed from storage to be cleaned. |
| 2017-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed lamb being held at 90f. cdi- pic reheated item to 165f. |
| 2017-01-09 |
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 1.5pts- observed slaw, tuna salad, lamb and potato salad in flip top units not labeled. also, observed boiled eggs, baked potatoes, rice, de |
| 2017-01-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf 0pts- observed a non-functional thin probe thermometer. cdi- pic sent manager to store for a thin probe thermometer. ehs noted ther |
| 2017-01-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- observed employee prepping slaw without a hair net. |
| 2017-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- 0.5pts observed gaskets with food debris build up on prep units. also observed handles on prep units soiled with food debris. |
| 2017-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed small speaker and cell phones being stored on prep services and near dry storage. |
| 2017-01-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 0pts- observed holes in back door. enough damage for a small rodent to enter. |
| 2016-10-19 |
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 lettuce cooling in walk in cooler while tightly wrapped in plastic. cdi - plastic |
| 2016-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks stored on wire shelving above facility cleaning supplies. cdi - relocated. |
| 2016-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up on inside of soad nozzles. cdi - all cleaned during the inspection. |
| 2016-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloth sotred on prep surrfaces throughout. all relocated into santizing solution. |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chopped lettuce and sliced tomaotes in flip top units stocked above the fill line and holding above 45f. cdi - out of temp portions removed to cool down; products were below 45fat botto |
| 2016-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor crumbs and debris in cooler door gaskets. |
| 2016-10-19 |
53 |
6-101.11 ceiling tiles in permitted spaces msut be smooth, easiliy cleanable and non-absorbant. one absorbant ceilign tile with water damage in kitchen. replace. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on cold drawers as needed. |
| 2016-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-06-28 |
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 food employee handle a pita burger and toppings without a protective shield against bar hand contact, such |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopper with pens and other items in the food contact surface. cdi - pic removed these and had employee clean the chopper. -1.5- |
| 2016-06-28 |
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 sandwich lettuce cooling in tightly packed bucket and cole slaw and lettuc |
| 2016-06-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep units at the hot line without ambient air thermometers. cdi - pic calibrated meat thermometers and placed them in service until hanging thermometers a |
| 2016-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats at the front near the lemonade dispensers. maintain and increase regular pest control as necessary. -0- |
| 2016-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with a longer beard. keep trimmed and wear beard guard if beard gets much longer. -0- |
| 2016-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths at the front counter lying directly on the counter. keep in solution between uses. -0- |
| 2016-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered lips on cups at the front counter. keep these covered. cdi - pic covered these and trained employees. -0- |
| 2016-06-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household chest freezer in the kitchen. replace with commercial freezer. observed rusty shelving near the chest freezer. r |
| 2016-06-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed small leak around the pre-rinse sprayer. repair. -0- |
| 2016-06-28 |
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 peeling metal on the back door. repair. -0- |
| 2015-12-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. information about classes left with pic. |
| 2015-12-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p washed and cut onions stored below unwashed produce. cdi - washed and cut onions relocated to shelf with other ready to eat foods. |
| 2015-12-17 |
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 raw hamburger patty cooling in low prep cooler with lid on and salad mix cooling i |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on low shelves in walk in cooler and on non food contact portion of soda fountain. clean all. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on chest freezer. replace. |
| 2015-08-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. this became a 2 point deduction january 1 2014. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. |
| 2015-08-06 |
41 |
general comment3-304.12 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. one scoop stored with handle burried in surgar. cdi - reinserted |
| 2015-08-06 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - moved to laundry. |
| 2015-08-06 |
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 tomatoes preped today cooling while tightly wrapped in walk in cooler. cdi - vente |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes, diced ham, and diced turkey overstocked in the flip top and holding above 45f. cdi - top portions of each item removed and placed in the walk in cooler for rapid cool down. rem |
| 2015-08-06 |
19 |
general comment3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p gyro meat sitting on counter no tunder temperature control. cd - moved to walk in cooler. |
| 2015-08-06 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed chopped onions stored on shelf below unwashed peppers and cucumbers. cdi - moved chopped onions to shelf with other ready-to-eat items. |
| 2015-01-30 |
2 |
2-103.11 (m) person in charge-duties - pf. an effective employee health policy shall be in place at all times. observed no employee health policy present. cdi- employee health policy template was e-mailed to the manager. |
| 2015-01-30 |
7 |
3-301.11 preventing contamination from hands - p,pf. there shall be no bare hand contact with ready to eat foods. observed two employees place pickles on sandwiches with their bare hands upon arrival. cdi by instruction: employees washed their hands and d |
| 2015-01-30 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2015-01-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. all chlorine sanitizing solutions shall be maintained between 50-200ppm. observed a spray bottle with a sanitizer label on it wit |
| 2015-01-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed blue cheese, thousand island, and honey must |
| 2015-01-30 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c. all kitchenware shall be stored at least 6inches off the floor in order to prevent cross contamination. observed two potato pans being stored on the floor.4-901.11 equipment and utensils, ai |
| 2015-01-30 |
49 |
general comment: 5-205.15 system maintained in good repair - p. all pipes shall be maintained in a state of good repair. observed a leaking pipe underneath the handwashing sink closest to the walk in cooler. |
| 2014-08-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. all in use utensils shall be cleaned every four hours or as much as necessary to prevent cross contamination. pic stated that batter basket was sanitized every night. cdi by instruction. |
| 2014-08-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous foods shall be cold held at 45f or below. observed tartar sauce and sour cream cold holding in an ice contai |
| 2014-08-27 |
36 |
general comment: 6-501.111 controlling pests - pf. observed more than 3 flies in the kitchen. |
| 2014-08-27 |
1 |
.2-102.12 certified food protection manager - c. there shall be an ansi accredited food safety manager on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-08-27 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizer between uses. observed several wet wiping cloths throughout the facility. |
| 2014-08-27 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c. gloves shall be changed between tasks. observed a food employee working with raw hamburger meat and then went to work with bread without a handwash in between. cdi- food employee washed his hands and donned on |
| 2014-08-27 |
37 |
3-307.11 miscellaneous sources of contamination - c. all foods shall be protected from contamination via coverage when in storage. observed taco shells on a shelf without a cover. cdi. |
| 2014-02-21 |
37 |
3-305.12 food storage, prohibited areas - c. observed a box of frozen chicken on the floor of the walk in cooler. cdi-box of chicken was moved to a shelf 6 inches off of the floor.3-307.11 miscellaneous sources of contamination - c. observed taco shells b |
| 2014-02-21 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2014-02-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed the ice scoop for the self service soft drink machine being stored the soft drink dispensers in the soft drink collection tray. cdi-ice scoop was removed a |
| 2014-02-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw beef burger patties being stored above ready to eat cheeses in the prep cooler adjacent to the gri |
| 2014-02-21 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-07-16 |
13 |
all raw animal foods shall be stored in order of final cook temperature. observed raw hamburger patties above sliced cheddar cheese in the reach in cooler. cdi- hamburger patties were moved to the bottom shelf. |
| 2013-07-16 |
1 |
an ansi accredited food protection manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-07-16 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed a wet wiping cloth on the food prep table near the stove. cdi- wiping cloth was removed. |
| 2013-07-16 |
54 |
all employee beverages shall be kept in a designated area away from consumer foods. observed an employee gatorade drink in the walk in cooler. |
| 2013-07-16 |
45 |
all equipment shall be kept in a state of good repair. observed a broken cover on the reach in prep cooler. observed broken fryer baskets. |
| 2013-05-21 |
54 |
employee beverages and personal items shall be stored in a designated area. observed employee food being stored with consumer foods. cdi- employee foods were voluntarily discarded. |
| 2013-05-21 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed wet wiping cloths being stored on the food prep tables. cdi- wet wiping cloths were removed from the food prep tables. |
| 2013-05-21 |
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. pf observed degreaser labeled as santizer. cdi by |
| 2013-05-21 |
14 |
food contact surfaces shall be clean to sight and touch. observed pink residue on the baffle of the ice machine. cdi- ice baffle was cleaned and properly sanitized. |
| 2013-05-21 |
13 |
food shall be stored in order of final cook temperature. observed raw hamburger patties being stored over ready to eat hot dogs in the reach in cooler. cdi- hamburger patties were voluntarily discarded. |
| 2013-05-21 |
1 |
(a) 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 |
| 2013-02-01 |
6 |
properly wash hands using correct procedures; observed employees wash hands and turn faucet off with bare hands re-contaminating their hands; employees properly washed hands. |
| 2013-02-01 |
47 |
keep non-food contact surfaces clean; observed handles on dry food bins collecting food debris in need of general cleaning; observed lid of breading/flour container having personal tools/screwdriver and old single service lids and debris in need of genera |
| 2013-02-01 |
26 |
properly label chemical bottles; observed chemical bottles not correctly labeled in kitchen area. chemical bottles properly labeled and correct chemicals stored in labeled bottles. |
| 2012-10-26 |
45 |
keep food and non-food contact surfaces in good repair; observed missing/broken handles on reach-in units throughout kitchen; observed busted fryer baskets in need of replacing. baskets in question removed from service. |
| 2012-10-26 |
42 |
properly air dry; observed numerous plastic containers stacked wet in kitchen area. |
| 2012-10-26 |
47 |
keep non-food contact surfaces clean; observed handles on bulk dry food bins collecting large amounts of food debris in need of cleaning. |
| 2012-10-26 |
36 |
keep facility free of pest; observed flies in kitchen area. |