| Violation Date |
Code |
Description |
| 2019-01-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on the trash dumpster. |
| 2019-01-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed another cook line employee changing his gloves on the cook line without washing his hands. cdi he removed his gloves, washed hands and donned clean gloves. |
| 2019-01-11 |
13 |
repeat 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved cook line employee crack eggs on the grill and contaminate her hands with raw egg. she touch utensils and started to touch the clean plates bef |
| 2019-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potato soup at 121f in the hot hold cabinet. cdi by reheating to 167f in the microwave. ensure microwaved food is rotated, stirred and left covered for 2 minutes so food is |
| 2019-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed 2 portioned cups of mac and cheese at 50f in the top of the prep cooler. cdi by discarding the two cups and removing the overstacked cups from the prep cooler and placing them |
| 2019-01-11 |
11 |
3-202.15 package integrity - pf observed one dented number 10 can of beans in the dry storage area. cdi by removing from inventory. facility may set distressed items in a separate, marked area to return to vendor or discard item. |
| 2019-01-11 |
37 |
repeat 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of milk on the walk-in cooler floor. cdi milk removed from the box and put on the shelf. points were not taken es |
| 2019-01-11 |
38 |
repeat 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing a braclet and another with a diamond ring on her finger. |
| 2019-01-11 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed can wash hose with pistol grip attachment left on and under pressure. cdi by turning off the water, relieving |
| 2019-01-11 |
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 a gallon of milk in the back prep cooler not dated. cdi by discarding. |
| 2018-08-17 |
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 tub of sugar unlabeled and tub of something else white in dry storage unlabeled. |
| 2018-08-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee at dish machine area loading dishes with gloved hands, then using same gloved hands to unload clean dishes. cdi - employee was stopped and r |
| 2018-08-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed cutting boards and knives on front line in use during breakfast service. questioned front line employee about frequency of washing, rinsing, san |
| 2018-08-17 |
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 sausage gravy in covered pans cooling in walk in cooler. gravy cooled from 116f to 102f in 31 minutes, rate = 0.45f/minute. |
| 2018-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pooled eggs stored on counter and out of temperature control during use. observed shell eggs overstacked and out of temperature on cook line. observed cut potatoes in reach in |
| 2018-08-17 |
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. observed sausage gravy cooling in covered pans. cooling rate was inadequate. cdi - |
| 2018-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken on floor of walk in freezer, box of melon on floor of walk in cooler. |
| 2018-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two employees wearing decorative rings under gloves and one employee wearing wristwatch. all were actively cooking food on cook line |
| 2018-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wiping cloth buckets had sanitizer at concentration below 200 ppm quat. |
| 2018-08-17 |
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 knife stored in standing water in dipper well. |
| 2018-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed some reach in cooler racks were peeling. |
| 2018-08-17 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee at dish machine using pre-rinse to rinse off his gloves before unloading clean dishes. |
| 2018-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several soiled cooler gaskets. |
| 2018-04-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall in disrepair behind utensil hanging area. |
| 2018-04-30 |
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 in-use utensils stored in standing water. |
| 2018-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup in hot holding unit below 135f. see temperature chart for temperature observations. cdi soup properly reheated above 165f. |
| 2018-04-30 |
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 food debris. cdi slicer broken down to be washed, rinsed and sanitized. |
| 2017-12-21 |
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 cleaning needed to floors underneath and behind |
| 2017-12-21 |
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 interior and exterior surfaces of equipment (reach-in coolers) including door handles and shelving. |
| 2017-12-21 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed cleaning needed to interior and exterior surface of microwaves. |
| 2017-09-20 |
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 baked potatoes at 75f cooling at room temperature since this morning per pic. pic states that it is standard procedure for |
| 2017-09-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat food in the walk-in cooler. cdi-produce relocated to a lower shelf. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed the dish machine with a moderate water leak. repair or replace immediately. |
| 2017-06-20 |
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 grease and debris (interior and exterior areas of refrigeration units includiing fan grates, gaskets in cold dr |
| 2017-06-20 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed a condensation leak on a hose in the walk-in cooler. ensure no food is stored underneath the leak until repairs are made. |
| 2017-06-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several pans of food in the reach-in cooler without lids. cdi- lids were provided. |
| 2017-06-20 |
1 |
•2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on site with expired food protection manager certification. |
| 2017-03-24 |
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 grease and microbial growth (interior and exterior areas of refrigeration units, gaskets in cold drawers, shelv |
| 2017-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. |
| 2017-03-24 |
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 2 pans of ham and corn dated for discard on 3/22. cdi-producvt voluntarily discarded.3-501.17 da |
| 2016-08-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed bob evans policy incomplete. policy does not address reporting diagnosed illnesses. cdi policy emailed to pic. |
| 2016-08-04 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed fish stored uncovered in walk-in cooler. cdi fish covered. |
| 2016-08-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed small container of gravy hot holding unit below 135f. see temperature chart for temperature observations. cdi pic stated gravy was recently prepared. gravy was reheated ab |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauteed mushrooms and sausage links in cold holding above 45f. see temperature chart for temperature observations. cdi pic stated items were recently prepared. items placed i |
| 2016-08-04 |
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 grease and microbial growth. |
| 2016-08-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen prep employee wearing a bracelet. |
| 2016-08-04 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet tissue at one toliet in women's restroom. |
| 2016-08-04 |
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 sauteed mushrooms cooling in drawer cooler at 106f. observed sausage lin |
| 2016-05-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed slicer with food and grease residue. cdi slicer washed, rinsed and sanitized. |
| 2016-05-16 |
2 |
2-103.11 (m) person in charge-duties - pf pic unable to locate employee health policy. cdi policy emailed to pic. |
| 2016-05-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw bacon stored above ready-to-eat products. cdi items rearranged. |
| 2016-05-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed disclosure missing from menu. no change needed to reminder included on menu. cdi pic made copy of rule in food code. pic s |
| 2016-05-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed grout missing between several tiles throughout kitchen. observed several holes in frp in back prep area. observed several broken floor tiles. |
| 2016-05-16 |
49 |
5-205.15 system maintained in good repair - p observed faucet at prep sink leaking. |
| 2016-05-16 |
47 |
4-602.13 nonfood contact surfaces - c. observed nonfood contact surfaces collecting food and grease residue; gaskets, drawers under grill, etc. |
| 2016-03-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 4 uncovered employee beverages improperly stored in kitchen upon entry. cdi all beverages were voluntarily discarded. |
| 2016-03-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved in several areas of kitchen. |
| 2016-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several reach in coolers. observed bulb out in walk-in cooler. |
| 2016-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and pooled eggs in cold holding above 45f. pooled eggs repeat violation. cdi items voluntarily discarded. |
| 2016-03-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of broccoli chedder soup and mashed potatoes hot holding below 135f. employee stated items had been reheated in microwave and placed in hot holding unit. cdi items we |
| 2016-03-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not sanitizing after several cycles. observed employees washing dishes throughout inspection. cdi manager turned on booster he |
| 2016-03-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in back prep area. cdi papertowels provided. |
| 2016-03-03 |
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 line cook washing dishes and return to grill without changing |
| 2015-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered above open cooler. cdi beverage was discarded. |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of pooled eggs above 45f. cdi eggs were discarded. |
| 2015-10-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed server with jeweled ring. servers are preparing plates, handling food items. |
| 2015-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates and pans stored as clean with food debris. cdi plates moved to dish area. 4-602.11 clean the equipment and utensils used with nontcs |
| 2015-10-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of cups with unprotected cup lip pieces. |
| 2015-10-06 |
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 of equipment collecting food and grease debris throughout facility; gaskets, shelves, drawers, equipment. |
| 2015-10-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored under cuttingboard. observed one wet wiping cloth on back prep table. |
| 2015-07-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean piping, cabinets, ice bins and drains under the drink dispensing area- build up observed today. |
| 2015-07-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some dishes stacked wet today. |
| 2015-07-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed mulitple gnats in the facility today- especially under drink dispensers. |
| 2015-07-01 |
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 veggie soups not consistently date marked today(one with date and one without and it was to be reheated and used)- back dated today. |
| 2015-07-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved french toast mix made with eggs stored at >45f along with the lettuce on the make line. egg mix discarded and top of lettuce was moved to the 2 door reach in where it began fall |
| 2015-07-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple plates today with debris still on them while they were stored clean. sent to be rewashed. prewash better and spot check these before storing |
| 2015-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on both tea nozzles today. observed build up in the ice storage bin today. all of these were washed, rinsed, and sanitized during the inspec |
| 2015-02-18 |
20 |
_3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p|observed tcs items stored at >45f today- see chart.both items were made into more shallow portions on the line today and tops of product were moved to cold hold to quickly chill down.do |
| 2015-02-18 |
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 chopped chicken, stuffing, mashed potatoes and green beans not date marked in the walk in cooler today.all back dated by cook to cor |
| 2015-02-18 |
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.clean floor under drink dispenser on the line, clean floor |
| 2015-02-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff that handle food(scooping ice, plating food etc.) that have fake and painted finger nails along with unapproved jewelry. |
| 2015-02-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.'observed a roach around the dishwasher today.observed gnats under the service line drink machine today. steritech onsite today and this issue was discussed with him. cleaning and cont |
| 2014-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a covered employee drink stored on a prep table today- discarded during inspection. |
| 2014-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on both tea nozzles today- wash, rinse and sanitize these daily to preclude soil build up.taken back to be properly washed today.tea discarde |
| 2014-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tcs foods in the hot hold cabinet holding at less than 135f- turkey reheated properly today and chicken gravy discarded. |
| 2014-12-11 |
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 meatloaf, turkey stock, and chicken stock not date labeled in the wic today- turkey stock back dated and other products discarded.3- |
| 2014-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food items on the floor in the freezer- pic picked up today to correct. |
| 2014-12-11 |
45 |
4-501.11 maintain equipment in good repair.observed the back prep sink spigot leaking today- repair.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable |
| 2014-12-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of togo boxes stored on the floor today- picked up during inspection to correct. |
| 2014-08-08 |
54 |
observed a pocket book stored ontop of the food scale today. store personal items in a designated area where they will not contaminate food, food contact surfaces, clean utensil/linen, or single use articles.items moved to the break room today to correct |
| 2014-08-08 |
52 |
provide a drainplug on the cardboard dumpster.5-501.114 |
| 2014-08-08 |
36 |
observed gnats in the back today around the dirty linen. keep linen covered and/or increase removal frequency. lid placed on container to correct.6-501.111 |
| 2014-08-08 |
20 |
observed eggs and lettuce stored at >45f today. store potentially hazardous foods at 45f or less. ice added to eggs and lettuce moved to a lower unit to quickly chill down.3-501.16 |
| 2014-08-08 |
19 |
observed roast beef stored at <135f today on the steam table. properly reheated today to correct and water was added to the steam well.store potentially hazardous foods at 135f or more.3-501.16 (a)(1) |
| 2014-08-08 |
4 |
observed an open employee drink stored above open food today in the ri cooler and an unopened drink above food in another cooler. store employee drinks with a lid on them and below/seperate from all food, food contact surfaces, clean utensils/linen, and |
| 2014-04-25 |
42 |
observed clean dishes stored on a soiled surface. clean top rack of airdry station.store clean dishes on a clean surface.4-903.11 |
| 2014-04-25 |
31 |
observed fresh cut lettuce and cooked mushrooms cooling on the line today- both products moved to wic and uncovered to quickly chill today. observed chicken cooling quickly in the wic except for one portion that was double stacked- unstacked today to cor |
| 2014-04-25 |
21 |
observed some dates that were not accurate today on tcs foods(make date had not occured yet). dates changed by pic to correct today.3-501.17 |
| 2014-04-25 |
14 |
observed soiled tea urns and nozzles today. wash, rinse, and sanitize these daily- sent to be properly washed today.4-602.11 observed a couple buckets of quat. at <150ppm today- refilled to correct. discussed the need for fewer rags and more sanitizer a |
| 2014-01-23 |
17 |
reheat leftovers to 165f or more before storing them in the hot hold unit. observed foods in hot hold cabinet not maintaining the hot hold temp. of 135f or more. these items were sent to be reheated in the microwave properly to correct. be sure employee |
| 2014-01-23 |
20 |
hold cold foods at 45-41f or less. observed the make line not holding foods cold enough(see chart). products discarded today to correct( they had been on this line for 4 hours). unit will not be used until it can be repaired. 3-501.16 |
| 2014-01-23 |
21 |
date mark all tcs foods once they have been opened/made. observed cut lettuce and open spinach not date marked today. observed open ham not date marked as well. ham discarded today to correct. spinach and lettuce dated. 3-501.17 |
| 2014-01-23 |
38 |
food service employees must wear an approved hair restraint(hat, visor, or hairnet) when handling food. observed multiple employees with no hair restraint today. 2-402.11 |
| 2014-01-23 |
47 |
clean the grill equipment- observed build up today along the cook line.4-602.13 |
| 2014-01-23 |
54 |
lights above food storage/prep areas must be coated or covered, observed a non-coated bulb today on the pass thru today and one coated light here that was starting to peel- replace these.6-202.11 |
| 2014-01-23 |
52 |
observed no drain plug in the dumpster on the right- provide one.5-501.114 |
| 2013-10-14 |
54 |
6-304.11 mechanical-ventilationclean ceiling vent in the clean linen room. |
| 2013-10-14 |
41 |
3-304.12 in-use utensils, between-use storageobserved utensils(batter scoop and knife) stored on clothe towels today. store utensils on a clean surface as long as they are washed, rinsed, and sanitized at least every 4 hours. a utensil can be stored in |
| 2013-10-14 |
39 |
store wiping clothes in sanitizer when they are not in-use. observed wiping clothes stored on countertops today. |
| 2013-10-14 |
35 |
3-602.11 food labelsobserved choc. chunk cookies for grab-n-go purchase upfront today. these must be labeled with the following information: name of product, list of ingredients in descending orderof predominance by weight, quantity of contents, name and |
| 2013-10-14 |
31 |
3-501.15 cooling methodsobserved mushrooms cooling at room temperature today on the counter and the other half of that batch was cooling on the make line today. these must be cooled using approved methods such as: shallow portions, use wic or wif, on ice |
| 2013-10-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved sliced cheese stacked too high on the make table line today and was stored at >45f today- portion reduced so product could quickly |
| 2013-07-10 |
6 |
2-301.14 when to washemployees must wash hands after handling raw animal products, before handling any ready-to-eat products. observed employees handling raw bacon with gloved hands and then touching cooked sausage with the same gloves- employee instruct |
| 2013-07-10 |
8 |
keep handsinks supplied with liquid anti bacterial soap. observed a dispenser not operational today on the waitstaff line. soap provided during inspeciton. |
| 2013-07-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm. observed two buckets at <150ppm today- changed out during inspection. currently the sanitizer |
| 2013-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods at 45-41f or less. observed rehydrated egg/french toast mix stored on ice at >45f. product moved to wic to quickly chill. |
| 2013-07-10 |
42 |
observed a.soiled bag used to store clean linen- clean linen must be stored on a clean surface. |
| 2013-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipmentprovide a cover for the cold unit where the motor is exposed. |
| 2013-07-10 |
26 |
7-102.11 common name-working containerschemicals must be accurately labeled. observed windex in a degreasor bottle today and degreasor stored inside of a sanitizer bottle. bottles dumped today and sent through the dishwasher. |
| 2013-05-14 |
13 |
store foods by fct; with all rte foods above all raw animal foods. observed raw steak and raw chicken stored over bread and crepes today in the 2 door cooler-rearranged during inspection-cdi. |
| 2013-05-14 |
6 |
wash exposed arms when washing hands. |
| 2013-05-14 |
2 |
all employees must know the big five illnesses as discussed. handout provided today-corrected by instruction. |
| 2013-05-14 |
14 |
maintain the current quat. sanitizer being used onsite at 150-400ppm. observed buckets of sanitizer at <150ppm today. refilled during inspection. recommend upping the concentration so that it will not loose strength as soon as clothe towels are put int |
| 2013-05-14 |
38 |
food service employees are limited to a single wedding band- no other rings; bracelets or watches allowed. observed a food service worker with a watch on today. |
| 2013-05-14 |
34 |
thermometers must be kept in calibration. observed stem thermometer onsite today reading at least 15f off today. calibrated onsite by pic. |
| 2013-05-14 |
41 |
store utensils on a clean; dry surface. observed the ice scoop stored in a container with some debris in it today-sent to be washed during inspection. |
| 2013-05-14 |
21 |
date mark open milk if it is not going to be used within 24 hours after opening. |
| 2013-02-18 |
38 |
any employees engaged in food prep must wear an effective hair restraint. if wait staff puts together salads then they are conducting foor preperation. |
| 2013-02-18 |
34 |
provide a thermoter for the line cook staff to use and be sure they are using it to check final cook temps as discussed. corrected by instruction. |
| 2013-02-18 |
34 |
digital thermometer was accurate today but the stem theremometer was off temp. >2f today. be sure all thermometers are accurate. manager took stem thermometer back to be calibrated. discussed their calibration methods during the inspection. |
| 2013-02-18 |
13 |
frozen food; stacked high in uncovered containers in the 2 door freezer/refrigerator today; were in direct contact with the cooler fan.the fan is not washed; rinsed; and sanitized frequently enough to be a safe food contact surface. do not stack foods so |
| 2013-02-18 |
6 |
wash exposed arms when washing hands. |
| 2013-02-18 |
2 |
all employees must know the big 5 illnesses that have to be reported to the manager if they are diagnosed or exposed to one of them. corrected by instruction. handout given to manager during inspection. |
| 2012-12-04 |
31 |
rules require cooling by approved methods. observed cut leafy greens cooled in high volume plastic container covereed tightly. cdi- corrected through instruction. |
| 2012-12-04 |
46 |
rules require properly operating pressure guage. observed guage inoperable. repair tech on way |
| 2012-12-04 |
46 |
rules require operational/accuracy of temperature measuring devices for mechanical warewashing machines. observed machine temping at 177-181 f but thermalabel didi not turn black and digital high temp thermometer temped final rinse at 157.1 f. repair tech |
| 2012-12-04 |
14 |
rules require hot water dish machines with multiple temperature cycles to sanitize in rinse cyle at 180 f. observed dish machine would not turn thermalabel black in 4 runs and high temperature was captured with digital thermometer at 157.1 f. repair tech |