| Violation Date |
Code |
Description |
| 2018-10-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed moisture, soil and water drip from ceiling over front counter and over kitchen floor near office. ensure ceiling repaired t |
| 2018-10-11 |
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 fry carton package stored less than 6 inches from the ground in dry storage area.4-901.11(a) air dry equipment and utens |
| 2018-10-11 |
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 several pans of lettuce cooling in walk in cooler in deep covered pans a |
| 2018-10-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chili hot held at 118 degrees f. cdi, chili reheated |
| 2018-10-11 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed chili that began reheating between 9:45 and 10am but only reached 154 degrees f at 12:03. chili voluntarily discarded by pic. |
| 2018-10-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed tomatoes stored over prepared lettuce in walk in cooler. cdi, foods relocated for proper storage. improvement made since previous inspection. |
| 2018-10-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site. repeat. |
| 2018-06-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic stated that certification expired. cdi by instruction. |
| 2018-06-01 |
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 food employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2018-06-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed open bag of uncooked chicken in stand up prep freezer stored over fries. observed unwashed tomatoes, lemons stored over ready to eat foods in walk in cooler. cdi, |
| 2018-06-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed food employees washing, rinsing but not sanitizing equipment when washing equipment at 3 compartment sink. cdi by instruction. |
| 2018-06-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed toxic agents stored over clean single-service articles on storage racks in kitchen and back of facility. cdi, chemicals relocated for proper storage. |
| 2018-06-01 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed employee using restroom cleaner on prep table and prep sink that instructions indicated that food contact surfaces required rinsing. operator stated they sanitized table using same restroom cl |
| 2018-06-01 |
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 handling food with watch. |
| 2018-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid damaged on outdoor dumpster. |
| 2018-06-01 |
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 salads covered, recently prepared and cooling in prep unit and cut tomat |
| 2018-01-03 |
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 on time (chee |
| 2018-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carolina chili holding ar 130f at prep line and some burgers placed onto hot holding surface improperly, causing portions of meat to drop below 135f. cdi: chili and burgers reh |
| 2018-01-03 |
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 lettuce prepared today cooling in double wrapped, deep metal pans in walk |
| 2018-01-03 |
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 kitchen hand sink falling away from wall in need of proper caulking to seal to |
| 2018-01-03 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed active warewashing occurring in 100f water. cdi: water drained and refreshed with 115f water. |
| 2018-01-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups behind register and at drive through window displayed with lip contact surfaces exposed. repeat. |
| 2017-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored on a shelf in walk in over food for restaurant. cdi: drink relocated to bottom shelf away from food. |
| 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. observed gasket on walk in cooler with heavy black residue in need of cleaning, as well as food debris on the floor of walk in freezer. repeat. |
| 2017-09-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed highly soiled rinse vat at three compartment sink. ensure that food debris does not build up and splatter onto dishes being rinsed. repeat. |
| 2017-09-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout facility displayed with lip contact surfaces exposed to potential contamination. repeat. |
| 2017-09-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bands on wrists. |
| 2017-09-27 |
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 unlabelled spice shaker on cook line. |
| 2017-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with visible food debris between blades after warewashing. cdi: slicer sent back through warewashing process to remove debris. |
| 2017-09-27 |
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 emoloyee using bare hands to turn off faucet after washing hands, thus re-contaminating t |
| 2017-05-10 |
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 pair of tongs stored in 69f sanitizer. |
| 2017-05-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee changing gloves without a handwash between gloves. cdi: instructed employee to wash hands between glove uses. employee immediately washed hands. |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that all foods in the cold holding unit closest to grill were holding between 49f and 54f. ambient air of unit was 50f. salad cooler beneath prep table and adjacent under counte |
| 2017-05-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed_two stacks of single service cups displayed with the lip contact surface exposed to the air. |
| 2017-05-10 |
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 damaged ceiling tile above facility's handsink.6-501.12 floors, walls, ceiling |
| 2017-05-10 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed active dishwashing occurring in a wash bath with 106f water.4-501.18 keep the wash, rinse, and sanit |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets throughout facility in need of cleaning and food residue in the bottom of under counter cold holding units. repeat. |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit holding at 50f and a badly damaged gasket on the walk in freezer door. |
| 2017-02-01 |
6 |
observed employee fill lemonade with water from hand sink.2-301.15 only wash hands in handwashing sink.-pf |
| 2017-02-01 |
14 |
pic stated that cooling ice containers for chili were rinsed off after each use and placed back in the freezer.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p |
| 2017-02-01 |
20 |
observed lettuce, spring mix and shredded cheese in make table from 52 to 56 degrees. food had been there since 7 to 8 am. cdi - instructed to move to freezer to rapidly cool.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-02-01 |
31 |
observed lettuce, bean garnish for salad, and corn for salad cooling in walkin covered.. use a method that will facilitated quickly cooling foods.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirri |
| 2017-02-01 |
26 |
observed sanitizer bucket at 50 ppm quat.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p |
| 2017-02-01 |
43 |
observed single use cups in sleeve, sleeve not pulled up to top of cups several exposed around rim.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-02-01 |
45 |
observed ice buildup on bun freezer floor. observed one damaged gasket on single door refrigerator. 4-501.11 maintain equipment in good repair. |
| 2017-02-01 |
47 |
observed residue collecting on reach in refrigerator gaskets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-01 |
41 |
observed handle in contact with ice in. cdi - removed. 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. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes (53f) and lettuce (51f) overfilled on the line. cdi- sections that were overfilled removed to cool. |
| 2016-10-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed employee go outside and back in and work with clean equipment and utensils. / observed employee move trash and not wash hands. / observed employee close hand sink handles with clean |
| 2016-10-24 |
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 grab ice with bare hands and place in personal beverage. cdi -ice discarded. |
| 2016-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed quat sanitizer reading 0 ppm. cdi - manually filled. company called. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - obs |
| 2016-10-24 |
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 - tphc for cheese approval states th |
| 2016-10-24 |
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. - repeat - observed cleaning needed on walk in freezer floor. observed damaged rear exi |
| 2016-10-24 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed severe condensation build up in bun walk in freezer. unit must be repaired to prevent build up. |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - .0 pts - observed cleaning needed on gaskets, exterior of equipment in all areas particularly hot hold drawers, and exterior of dicer. |
| 2016-10-24 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed hand sink slow to drain. |
| 2016-10-24 |
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 - 0 pts - observed lettuce tightly covered in walk in and reach in. cdi -lettuce w |
| 2016-05-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager preparing food with no hair restraint. |
| 2016-05-17 |
14 |
14 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed black residue inside ice machine. clean ceiling inside ice machine. repeat |
| 2016-05-17 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p -observed coleslaw in the top of the prep line rail at 53 f due to unknown reason. cdi- voluntarily discarded. -observed prepared salads in the reach-in cooler under prep line at 50 f |
| 2016-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed cooler at the drive thru not working properly. ambient air temperatures at 48 f and all products in side above 48 f. repair. |
| 2016-05-17 |
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. observed build-up on the hood vents.6-202.11 shield the lights or provide shatter-resistant bulbs in areas o |
| 2016-05-17 |
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 build-up on the floor under drive-thru area.obse |
| 2016-05-17 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed excessively soiled toilet in the men's restroom. clean as needed. |
| 2015-12-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling in seating area. |
| 2015-12-22 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer in 3 comp sink with food debris. must change more frequent when visibly needed. |
| 2015-12-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: restroom cleaner and degreaser stored with clean dishes and on food prep surfaces with sauce bags. keep all chemicals stored away from food and/or food prep items. cdi-removed |
| 2015-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: salad mix 50f in cold holding prep units (both sides). cdi-replace |
| 2015-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean ceiling inside big ice machine. |
| 2015-09-24 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair baseboard in walk in cooler. metal flap needs to be re-attached. |
| 2015-09-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed container of restroom cleaner stored on prep table in front of 3 comp sink. cdi-removed |
| 2015-09-24 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf: observed cashier and other employees boxing fries in a manner that contaminated fries with barehand contact. cdi-by instruction. |
| 2015-09-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: employees must wash hands after handling raw meats and cleaning even if wearing gloves. observed employee handling raw meat, cleaning up blood, and handling utensils stored in cooked side of |
| 2015-04-06 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee recontaminate hands by touching faucet handles with bare hands to turn off water. cdi - instructed employee to use a paper towel to prevent touching |
| 2015-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee dump drink in handsink upon start of inspection. cdi - by instruction not ot use hand sink to dump. |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf visible build up inside tea nozzles. repeat violation. |
| 2015-04-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p chili reheating for 2 hours with spots still as cool as 115f. cdi - chili discarded; pic noted that the timer had not been set that reminds staff to stir the |
| 2015-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut lettuce and cooked broccoli held above 45f at sandwich make station. cdi - both pulled to cool in walk in cooler. repeat. |
| 2015-04-06 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer not labeled at cook line. |
| 2015-04-06 |
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 preped items such as diced tomates, cut lettuce, and packaged salads all cooling wh |
| 2015-04-06 |
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. ice scoop stored wiht handle contacting ice at station behind regi |
| 2015-04-06 |
46 |
general comment4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water at 103f. cdi - refilled with water above 110f. |
| 2014-11-25 |
47 |
4-601.11(c )4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the step ladder used in the back of the restaurant used to retrieve single service and other items, was very dirty. |
| 2014-11-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. in addition to the wet box of potatoes, another box of potatoes was on the floor and several boxes of food were on the floor of the freez |
| 2014-11-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheeses (non tempered cheese), cut lettuce, cut tomatoes, cole slaw, etc were at 49-61f in the cold holding units. some items were discarded, others were moved to other cold |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed the soda nozzles with black mold build up. cdi - washed and sanitized. |
| 2014-11-25 |
11 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed a box of potatoes that had been sitting on the floor had water damage. cdi - discarded. |
| 2014-11-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge today did not have food safety certification.2-103.11 (a)-(l)person-in-charge-duties - pf. observed the pic was so busy doing routine tasks s |
| 2014-07-31 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf. the person in charge is responsible for the operation of the facility and all the duties listed in 2-103.11. observed that the pic today was so busy doing routine food worker tasks that they did not have tim |
| 2014-07-31 |
2 |
2-103.11 (m) person in charge-duties - pf. the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed the person in charge (pic) could not provide any s |
| 2014-07-31 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is prohibited. observed the pic check the temperature of shredded cheese with the back of her hand. cdi - cheese discarded and instruction. |
| 2014-07-31 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves may be used for one task such as working with ready to eat food and then discarded. observed one of the sandwich makers go back to the walk-in refrigerator to get more product and come back and begin hand |
| 2014-07-31 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service and single use articles shall be stored at least 6 inches off the floor. observed boxes of these items from last nights delivery were |
| 2014-07-31 |
34 |
4-302.12 food temperature measuring devices - pf food temperature measuring devises shall be provided and readily accessible for use in taking and maintaining food temperatures. observed the facilities thermometer was not working. return visit required |
| 2014-07-31 |
36 |
6-501.111 controlling pests - pf. the premises shall be maintained free of pests. observed a few flies in the kitchen. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold foods at 45f or below. observed a flat of shell eggs used for breakfast at 60f. a pan of lettuce sitting on top of a |
| 2014-01-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require facilities that offer indercooked or raw proteins to maintain a consumer advisory. observed food employee unclear as to whether |
| 2014-01-14 |
22 |
3-501.19 time as a public health controlrules require written procedures for using tphc to protect tcs foods. observed facility without written procedures on hand and items not time stamped. vr written procedures for tphc |
| 2014-01-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed cheese and cut tomatos cold |
| 2014-01-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135 f or above.observed sandwiches hot holding at less than 1 |
| 2014-01-14 |
8 |
6-301.12 hand drying provisionrules require all hand sinks be stocked with hand drying supplies at all times. observed empty hand towel dispenser when washed hands to begin inspection - cdi- hand towels given |
| 2013-08-15 |
20 |
3-501.16 ensure cold holding tcs foods are maintained 45f and below. preptop cold holding cooler not working properly. lettuce, tomatoes, cheese, etc temperatures ranged from 55-62f. items have been out less than 2 hours. advised pic to place items in wal |
| 2013-08-15 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. observed cut lettuce in large plastic bin with tight fitting lid. leftover beef patties are placed in hot holding drawer for 4 hours be |
| 2013-08-15 |
34 |
4.-204.112 (a&b) thermometers shall be provided and placed in refrigerated units and located in the warmest part of the unit, permanently affixed, and easily viewable. observed a reach-in unit not working properly and no thermometer visible. verification |
| 2013-08-15 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-08-15 |
54 |
.6-.501.14(a) ventilation shall be kept clean. air vents throughout needs to be cleaned. |
| 2013-08-15 |
43 |
4-903.11 single use and single service items shall be protected from contamination. single service cups on serving lines not sleeved and stacked higher than lip of dispenser. |
| 2013-01-22 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on bottom of reach-in freezer. |
| 2013-01-22 |
46 |
4-501.19-the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f). observed wash solution temperature at 91f. cdi-wash solution was drained and replaced with 130f water. |
| 2013-01-22 |
26 |
7-102.11-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. observed unlabeled spray bottle of chemi |
| 2013-01-22 |
20 |
3-501.16- ensure cold holding time/temperature control for safety food be maintained at 45f or below. observed hamburger patties in hamburger reach-in at 48f. cdi-hamburger was put in the walk-in cooler to cool to 45f or below. critical violation foll |
| 2013-01-22 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on onion and tomato slicer. cdi-slicer was cleaned and sanitized. observed grease residue on metal food storage containers stored as clean. |
| 2012-10-15 |
20 |
3-501.16-observed liquid eggs 51f and sliced tomatoes 57f cold holding. cdi-eggs and tomatoes were voluntarily discarded. |
| 2012-10-15 |
47 |
4-601.11-observed food debris in bottom of reach-in freezer. |
| 2012-10-15 |
14 |
4-601.11 (a)-observed food residue on scoops; metal pans and can opener stored as clean. cdi-scoops; pans and can opener were cleaned and sanitized. |