| Violation Date |
Code |
Description |
| 2018-12-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pest crawling on serving window with smaller pests carried on its back. |
| 2018-12-20 |
33 |
3-501.13 use approved thawing methods. foods shall be thawed under refrigeration or fully submerged under water with running water above to agitate particles. observed raw chicken sitting in container of water in prep sink thawing. cdi item moved to walk |
| 2018-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of sanitizer. cdi bottle emptied. |
| 2018-12-20 |
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/pfobserved stuffing, chicken gravy, bee |
| 2018-12-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chili, mac and cheese, and lettuce that was not dated. cdi items dated. |
| 2018-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved diced potatoes and hashbrowns in reach in unit, diced ham, feta crumbles, and sliced cheese in cold well on counter, and spinach in reach in drawer above 45f. cdi items discarded |
| 2018-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved stuffing and mash potatoes in microwave, and mash potatoes in hot well, and mash potatoes in hot box below 135f. cdi items discarded. |
| 2018-12-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed sausae patty come off at 133f. cdi item finished cooking to 178f. |
| 2018-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plates, dessert plates, tongs, spatulas, slicer, onion slicer, and ramakins soiled with food debris. cdi items moved for cleaning. repeat. 4-602.11 cle |
| 2018-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed uncooked pot pie that was raw chicken inside above cooked pot pies, baked potatoes, and breads on rack. cdi items reorganized. 3-302.11(a)(4) protect food in storage using covered |
| 2018-12-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee handle stack of swiss cheese with bare hands. cdi stack discarded. |
| 2018-12-20 |
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 employees leave line and come back to prepare food and put on |
| 2018-06-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. cleaning needed on vent covers in server station area. |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on plates stored as clean. cdi-taken to be re-washed. observed build up on soda nozzles. |
| 2017-12-27 |
31 |
3-501.15 use proper cooling methods. observed items cooling in walk incooler and tightly covered with plastic lid. cdi-vented. items met proper cooling parameters. |
| 2017-12-27 |
38 |
restrain body hair from contacting exposed food, equipment and utensils. observed employee preparing food with a long beard and no beard guard. repeat. |
| 2017-12-27 |
20 |
3-501.16 maintain tcs food cold at 45f and below. observed shredded romaine overstacked in open top cooler and above 45f. cdi-discarded. |
| 2017-12-27 |
47 |
4-601.11 keep equipment clean. observed build up on equipment including dish machine. repeat. |
| 2017-09-15 |
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 dish machine. |
| 2017-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer bucket at 0ppm. |
| 2017-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-09-15 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine not reaching 180f on lollipop thermometer and thermolabel. cdi-pic turned up temperature on booster heater |
| 2017-09-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed apron stored in hand sink. cdi-removed. |
| 2017-06-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-06-27 |
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 cubed potatoes and hashbrow |
| 2017-06-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle cell phone with gloved hands and continue working without discarding and washing hands. cdi-through instruction and employee washing hands. |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. repeat violation |
| 2017-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2017-03-20 |
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 sausage gravy cooling, stacked and tightly covered. cdi-pans vented. |
| 2017-03-20 |
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 pancake batter stored besid |
| 2017-03-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. |
| 2016-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink being used as dump sink at wait station. cdi-through education. |
| 2016-12-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a container of sliced ham overstacked in prep cooler and ham in direct contact with shelving. cdi-slices that contacted shelving were discarded. |
| 2016-12-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large amount of plates stored as clean with dried food debris. cdi-dishes taken to be re-washed. observed build up on interior of ice machine.4-501.11 |
| 2016-12-05 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medications stored on prep table. no food prep taking place at the time. cdi-medications moved to office. |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large amount of pans wet stacked. |
| 2016-12-05 |
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 holes in frp around dish machine and hand sink area. 6-501.12 floors, walls, c |
| 2016-12-05 |
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 shredded cheese using tphc |
| 2016-08-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-08-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap provided at handsink near walk-in cooler. cdi soap provided. |
| 2016-08-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several containers of margarine not covered in storage on prep line. cdi lid provided. |
| 2016-08-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting pink debris. 4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by usi |
| 2016-08-16 |
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 green beans prepared yesterday at 57-62f. cdi green beans voluntarily discarded. |
| 2016-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy hot holding in server prep area below 135f. see temperature chart for temperature observation. cdi gravy reheated above 165f. |
| 2016-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs, chicken and green beans cold holding above 45f. see temperature chart for temperature observations. cdi eggs and green beans voluntarily discarded. chicken prepared to |
| 2016-08-16 |
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 observed green beans cooling in plastic containers tightly covered. cdi green bea |
| 2016-08-16 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in standing water at 101f. |
| 2016-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler door in disrepair. observed walk-in freezer door not sealing properly creating ice buildup at bottom. |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease residue. |
| 2016-08-16 |
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 holes in frp around dish machine and hand sink area. 6-501.12 floors, walls, |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and utensils soiled but stored as clean. cdi-items sent to be rewashed. |
| 2016-06-06 |
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 observed vegetable soup cooling 15 minutes at 127f tightly covered in the walk-in |
| 2016-06-06 |
36 |
6-202.13 properly locate mechanical insect control devices. observed a broken bug zapper located behind clean dishes and utensils. |
| 2016-06-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no light sheilds or shatter proof bulbs in walk-in cooler. |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up and rust on shelving in walk-in cooler. observed cleaning needed to equipment throughout the facility. pay special attention to har |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.. observed pans wet stacked on drying rack. (repeat) |
| 2016-01-13 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee using prep sink to prep raw chicken breasts and begin to prep lettuce without proper sanitization. employee stated sanitizer was used |
| 2016-01-13 |
50 |
5-205.15 maintain a plumbing system in good repair. observed slow draining floor drain under dish machine causing pooling of water on floor. repair. |
| 2016-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2016-01-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers preparing items such as salads and soup without hair restraints. |
| 2016-01-13 |
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 sausage cooling in walk in next to door and tightly covered. |
| 2016-01-13 |
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 several items using tphc bu |
| 2016-01-13 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine not operating properly. observed temperature fluctuating from 160f to 180f and only reached proper sanitizi |
| 2015-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer and some pans/utensils stored as clean on drying rack. cdi-all items re-washed and sanitized. |
| 2015-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of queso and marinara sauce below 135f in unit. cdi-products discarded. observed a pan of gravy with varying temperatures some of which were under 135f. temperature fluct |
| 2015-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. repeat. |
| 2015-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two separate pans of sliced tomatoes on small cold hold unit near heat lamps. product measured 40f at bottom of pan and above 45f at top due to overfilling. cdi-product out of t |
| 2015-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed dish washer handling clean utensils without hair restraint. also observed servers preparing salads and plating up |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested on drying rack. |
| 2015-09-15 |
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 equipment throughout kitchen. |
| 2015-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on cookline cold hold unit. cdi discarded by pic |
| 2015-06-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed uncovered items such as chicken patties in the freezer. cdi by pic instructing employees to cover all items. |
| 2015-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tea urn nozzles with heavy build up of residue in the waitress/server area. cdi by pic replacing urns. |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pancake batter in cookline holder at 70 degrees, sliced american and swiss cheeses in the prep cold hold units at 70. cdi by pic discard. |
| 2015-06-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee crack egg with bare hands, then go to put on gloves without washing hands. cdi by employee washing hands before donning new gloves and instructed in proper handwashi |
| 2015-06-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee on the cook line wearing a large watch. |
| 2015-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up of food debris on multiple fridge gaskets in the prep area. repeat violation. |
| 2015-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy presence of flies in the rear kitchen area. |
| 2015-03-05 |
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. observed floors inside walk-in cooler/freezer, cook line, |
| 2015-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed various items throughout kitchen still in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail, shelving @ c |
| 2015-03-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitress staff without hair restraints on. (repeat) |
| 2015-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed regular, multigrain pancake mix, and liquid eggs in cold well on cook line and french toast mix at grill area > 45f. cdi - all products discarded and fresh product started. e- |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pancake batter @ 53f held in cold well on cook line. pancake batter contained buttermilk and egg whites. maintain foods that contain tcs ingredients 45f/below or hold under tph |
| 2014-12-08 |
2 |
2-103.11 (f) person in charge-duties - pf. the person in charge should ensure that employees are properly cooking tcs foods through oversight and routine monitoring of cooking temperature using food temperature thermometers. observed pic with no knowledge |
| 2014-12-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p. observed employees on cook line not washing hands in between glove changes. cdi - directed to wash hands before putting on clean gloves. |
| 2014-12-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed final cook temperature of scrambled eggs only reaching 140f off the grill. raw shell eggs that are broken and prepared |
| 2014-12-08 |
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 sliced ham in walk-in cooler that will be held in refrigeration more than 24 hours not date marked. cdi - dated during inspection. |
| 2014-12-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service trays on the floor in dry storage. |
| 2014-12-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitress staff not wearing hair restraints. 2-303.11 remove jewelry on hands and arms while preparing food. a plai |
| 2014-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed various items throughout kitchen at waitress station in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail |
| 2014-12-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of muffins and soup stored on the floor of walk-in freezer. |
| 2014-09-16 |
53 |
maintain floors, walls, and ceilings clean. observed cleaning needed on walk-in cooler, cook line and dry storage area floors |
| 2014-09-16 |
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 on the following: reach-in cooler gaskets, shelving, inside microwaves, cooler drawers and handles of equipment especially on cook |
| 2014-09-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitress staff not wearing hair restraints. 2-303.11 remove jewelry on hands and arms while preparing food. a pla |
| 2014-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs and shell eggs stored in cold well > 45f. cdi - liquid eggs changed out and shell eggs stored inside bottom of reach-in to quick chill. |
| 2014-09-16 |
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 during inspection. observed bin with lids stored with food debris at bottom. cdi - bin |
| 2014-09-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks/food covered and uncovered on shelf next to and above clean dishes on cook line and uncovered coffee on prep table next to slicer. cdi |
| 2014-06-03 |
4 |
2-401.11 properly store employee drinks with lid and straw. observed uncovered drink stored on prep surface upon entering kitchen. cdi, drink discarded. |
| 2014-06-03 |
38 |
2-303.11 ensure food handlers are not wearing jewlery on wrists. observed employees with bracelets on.2-402.11 ensure food handlers are wearing hair restraints; includes mgmt and wait staff. |
| 2014-06-03 |
47 |
4-602.13 maintain nonfood contact surfaces clean. observed cleaning needed at cook area equipment to remove grease and debris. |
| 2014-03-10 |
14 |
4-501.114 provide sanitizer at proper concentration. observed quat sanitizer in red buckets at front waitress area weak < 200ppm. cdi, dumped and refilled with sanitizer at proper concentration.4-501.112 maintain mechanical warewashing equipment to saniti |
| 2014-03-10 |
38 |
2-303.11 food handlers shall not wear jewelry on wrists while working. observed one employee with watch and bracelet on.2-402.11 food handlers shall wear hair restraints. observed waitresses without hair restraints. |
| 2014-03-10 |
43 |
4-903.11 (a) and (c) properly store single service items to prevent contamination. observed a box of single service lids and soup holders on the floor of storage room. removed from floor on site. |
| 2013-11-04 |
47 |
4-602.13 nonfood contact surfaces. observed general cleaning to remove food debris and residue on inside of reach-in coolers and shelving racks inside walk-in cooler. |
| 2013-11-04 |
42 |
4-901.11 equipment and utensils, air-drying required. observed several plastic pans stacked wet on shelf at back of kitchen. |
| 2013-11-04 |
38 |
2-303.11 prohibition-jewelry. observed cook line staff and wait staff wearing jewelry on wrists.2-402.11 effectiveness-hair restraints. observed wait staff not wearing hair restraints. |
| 2013-11-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. current menu observed to be inadequate. observed menu missing disclosure statement for serving of undercooked foods. menu has correct remin |
| 2013-11-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. observed handsink at back closest to walk-in cooler blocked with cart upon entry into the kitchen. cdi, cart relocated. |
| 2013-11-04 |
6 |
2-301.14 when to wash. observed dish washer loading dirty dishes into dish machine then dip hands in bucket of sanitizer and continue to handle clean dishes without properly washing his hands. cdi, had employee stop and properly wash hands at handsink; di |
| 2013-11-04 |
4 |
2-401.11 eating, drinking, or using tobacco. observed employee drinks stored on tray on top of prep surface at back of kitchen. cdi, drinks removed. |
| 2013-08-08 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site all times by jan 1st 2014. observed no certified food manager on site. |
| 2013-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed several items including shredded |
| 2013-08-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include a disclosur |
| 2013-08-08 |
39 |
3-304.14 wiping cloths, use limitation. maintain wet soiled wiping cloths in between use in chemical sanitizer. observed wet soiled wiping cloths being incorrectly on counter. observed employee personal cell phone stored on top of cloth on cook line. |
| 2013-08-08 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain all equipment in good repair. observed bottom of reach-in cooler on cook line & bottom of salad prep cooler both with heavy leaks. observed door on top part of reach-in cooler on cook line not |
| 2013-03-27 |
54 |
intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials (6-501.14) clean vents throughout; especially dusty ones over food prep areas. |
| 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) cleaning needed on equipment throughout and shelving in walk in cooler. |
| 2013-03-27 |
41 |
properly store in use utensils. (3-304.12) icecream scoop must be stored in running water of sufficient velocity to flush particualtes to the drain-ice cream scoop storage had debris in it that was not being flushed out. also observed scoop for fruit sala |
| 2013-03-27 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution (3-304.14) |
| 2013-03-27 |
38 |
any employee preparing food shall have hair restraint. (2-402.11) |
| 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. |
| 2012-12-19 |
38 |
waitstaff and anyone else conducting food pretp. must have hair restraints. |
| 2012-12-19 |
38 |
anyone handling foods is only allowed a wedding band-no jewelery like rings and bracelets. |
| 2012-12-19 |
34 |
make thermometers available on the cook line so that they are readily available for cooks to check final cook temps. corrected by instruction. |
| 2012-12-19 |
38 |
food prep. workers must keep nails easily cleanable adn clean. if they are wearing nail polish or fake nails then tehy must wear gloves at all times during work hours. corrected by instruction. |
| 2012-12-19 |
17 |
white gravy was reheated in microwave today and then put itno the hot hold cabinet for storage(see temp. chart). reheated foods must reach 165f rapidly-reheated again today. |
| 2012-12-19 |
21 |
date mark; with day of opening /making or day of use/discard; all potentially hazardous; ready-to-eat foods that are held >24 hours. ex. lettuce and dressing in wic-staff date marked them during the inspection. |
| 2012-12-19 |
41 |
icecream scoop must be stored in running water of sufficient velocity to fluch particualtes to the drain-ice cream scoop storage had debris in it that was not being fluched out-manager increased flow. |
| 2012-12-19 |
14 |
manufacturers directions just be followed for cleaning drink nozzles-soaking them overnight in soda water according to the manager-must not soak overnight an dwash in warm water and sanitize them-cdi by instruction. |
| 2012-12-19 |
43 |
keep single use articles covered/protected when in storage-only keep out what will be used in the day. |
| 2012-12-19 |
47 |
clean glass dessert ri(reach-in cooler) adn ri below that had thermometer that needed to be cleaned. |
| 2012-12-19 |
49 |
keep hose disconnected from teh water spigot or take off the spray nozzle unless it is currently in-use. cdi-disconnected. |
| 2012-12-19 |
54 |
dust bathroom ceiling vent and kitchen ceiling vents. |
| 2012-12-19 |
54 |
shield lights or provide coated bulbs on the decorative lights on the waitstaff line. |
| 2012-12-19 |
42 |
store clean utensils on a clean surface-spoons and knife containers had food debris in the bottoms today. changed out by manager. |
| 2012-12-19 |
6 |
wash hands during food pretp. as often as necessry to remove soil an dcontamination and to prevent cross contamination-employee used gloved hand to touch raw bacon; took glove off; and put new clean gloves on- must wash hands before putting on new gloves |