| Violation Date |
Code |
Description |
| 2018-09-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no quat sanitizer test strips in kitchen. cdi: test strips provided. |
| 2018-09-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed window cleaner being stored in quat sanitizer bottle and orange degreaser in unlabeled spray bottle. cdi: properly labeled. |
| 2018-09-23 |
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 pulled pork in walk-in cooler with date label of 9/6/18. discussion had with chef from main kitc |
| 2018-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed top portion of coleslaw above 45f. portion of bowl was above ice line. ehs advised pic to keep bowl all the way down in ice or have smaller portion of coleslaw in contain |
| 2018-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed hotdogs on one section of roller holding below 135f. roller burner was not turned up all the way. pic stated they have had issues with this section of the rollers before |
| 2018-09-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf repeat observed no paper towels present at front hand sink. cdi: provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf re |
| 2017-09-17 |
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 pico de gallo without a date marking on it. cdi items allowed to be back dated. |
| 2017-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese, pico de gallo, cranberry cheese , salads and sandwiches (riu) at market cold holding above 45 degrees. items on line were placed on time for today; salad and san |
| 2017-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey, marinated chicken, and tofu hot holding below 135 degrees. cdi items pulled and will be reheated to above 165 degrees. repeatinformal risk plan: discussed with pic to k |
| 2017-09-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed container of lemons at drink station with hair on top of lemons. cdi lemons discarded. |
| 2017-09-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink block at hot dog stand blocked with hot well lid. cdi hot well lid moved from hand sink. repeat6-301.12 provide paper towels or approved alternative f |
| 2016-09-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed drink utensils on hand sink. cdi- removed |
| 2016-09-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey being carved , internal temp 110 f cdi- temporary tphc |
| 2016-09-01 |
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 ice scopps in ice handle down. |
| 2015-09-20 |
21 |
observed chicken mix and chili that were >4 days old and were held between 41-45f today. products discarded.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2015-09-20 |
19 |
observed tcs foods holding @<135f- sent to be reheated.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2014-08-08 |
38 |
observed staff members wearing rings with cut-outs, gem stones and elaborations. food handlers shall not wear items from the elbow down except for simple metal band rings with no gems, cut outs or inlays. |
| 2014-08-08 |
31 |
observed cut tomatoes, deli meat, and cut leafy veg. to be cooling improperly tightly tightly covered in plastic. use proper cooling methods to ensure proper cooling. |
| 2014-08-08 |
19 |
observed hot held items at less than 135f. -cdi items were reheated to proper temp. -repeat. |
| 2014-08-08 |
8 |
observed handsinks used as dump sinks. do not use handsinks as dump sinks. -cdi staff were corrected. |
| 2014-08-08 |
4 |
observed kitchen staff eating at food tables. this is not allowed in the kitchen or food service area. -cdi staff were sent to finish eating out front. |
| 2013-08-29 |
35 |
labeling is incorrect. observed no labeling containing prep site, city or state. net quantity or weight is also missing. |
| 2013-08-29 |
26 |
properly store sanitizer. observed sanitizer bucket stored with condiments and utensils. store with chemicals. |
| 2013-08-29 |
19 |
maintain hot foods at or above 135f. observed brisket and chicken tenders less than 135f. all properly reheated. |