| Violation Date |
Code |
Description |
| 2018-08-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed caulking torn and missing on three compartment sink backsplash. ensure caulking |
| 2018-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drying rack shelving in need of cleaning to remove grease/food debris. repeat. |
| 2018-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed sliding glass door on walk in loose from track, macking it difficult to open and close. ensure door is repaired so that no temperature loss occurs. |
| 2018-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket for front line reading less than 50 ppm qac. cdi: bucket changed and refilled with sanitizer reading 200 ppm qac. |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top unit holding at 53f. employees were in the process of removing and discarding items after inspection announced. no time stamps or tphc procedures were availa |
| 2018-08-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed pic leaving utensils in sanitizer solution for less than 1 minute (as required by manufacturer). cdi: ehs instructed pic |
| 2018-06-07 |
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 caulking torn and missing on three compartment sink backsplash. ensure caulkin |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drying rack shelving and bottom of reach in freezer in need of cleaning to remove grease/food debris. |
| 2018-06-07 |
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 an unlabelled oil squeeze bottle along prep line. |
| 2018-06-07 |
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 cooked potatoes cooling in walk in on tightly wrapped sheet pans. cdi: pot |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in flip top cold unit holding above 50f. cdi: all tcs items were voluntarily discarded. pic believes that unit was left open during lunch rush and lost temperature |
| 2018-01-26 |
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 hands washed in sink with less than 100 degree water . cdi rear handwash achieved 100 d |
| 2018-01-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water at handwashes not reaching 100 degrees if three comp sink is filling . 5 day verification required. |
| 2018-01-26 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket in front service area soiled . cdi pic had bucket refilled. |
| 2018-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes and steamed vegetables held at less than 135 degrees . cdi reheated see chart above. |
| 2018-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in freezer in need of replacement. |
| 2018-01-26 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water heater unable to provide required hot water to both handwashes and 3 compartment sink at same time. 5 day verification required. |
| 2018-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on clean dish rack. |
| 2017-07-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee handling rte food, portioning out for customers on the front line without a beard guard. |
| 2017-07-28 |
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 out door storage area light without a light shield. |
| 2017-07-28 |
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 several walls in the back kitchen with food spl |
| 2017-07-28 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed back hand sink in need of repair due to damaged faucet. |
| 2017-07-28 |
45 |
4-501.11 maintain equipment in good repair. repeat- observed walk in cooler door kick plate in need of repair due to noticeable damage. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. repeat- observe |
| 2017-07-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. - observed one cup stack with sleeve not covering half of the lips of cups. |
| 2017-07-28 |
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 repeat- observed chicken at 49f tightly sealed in plastic bags. pic stated the item |
| 2017-07-28 |
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 pot pie chicken dated for 7/27 at 43f. pic stated that was the discarded date. cdi- pic volunta |
| 2017-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed potatoes at 117f. cdi- pic voluntarily discarded the item. |
| 2017-07-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- repeat- observed raw chicken and corn bread uncovered in storage. pic covered items. |
| 2017-04-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed chicken in the walk in uncovered. also observed corn bread uncovered on a storage cart. pic covered all items. |
| 2017-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed produce slicer with old food debris build up. cdi- pic instructed employee to clean the item during the inspection. |
| 2017-04-20 |
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 turn faucet off with bare hands after completing hand washing. this action reco |
| 2017-04-20 |
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 cut tomatoes and lettuce in the flip top at 48f. employee stated the item |
| 2017-04-20 |
45 |
4-501.11 maintain equipment in good repair. repeat- observed walk in cooler door kick plate in need of repair due to noticeable damage. also observed condenser of walk in cooler dripping water onto the floor creating a puddle. pic moved water to floor dra |
| 2017-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed food debris and grease build up on cold and hot holding equipment. clean equipment as often as needed to reduce and prevent build up. observ |
| 2017-04-20 |
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 missing ceiling tiles above the walk in cooler. also observed |
| 2017-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several wet stacked pans. employee was informed items needed to be fully air dried before they are stacked together. |
| 2017-02-20 |
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 ac/heat vent covers in need of cleaning. also, |
| 2017-02-20 |
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 grease build up on cooler handles, back cook line equipment, and flip tops. clean items as often as needed to reduce build up. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed walk in cooler door kick plate damaged and pulling up. also, observed one torn gasket. repair or replace items.4-501.12 resurface or replace cutting surfaces that can no longer be effectively clea |
| 2017-02-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat .5pts- observed employee plate food, cut chicken and prep chicken without a beard guard. ensure employees wear prope |
| 2017-02-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf 1pt- observed cookies, bro |
| 2017-02-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 2pts- observed employee don gloves without washing hands. cdi- employee was educated on the hand washing procedure prior to completing another task. employee washed hands properly. |
| 2016-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet prep table with sanitizer present and plastic covering, hindering air drying. cdi - plastic was removed, sanitizer re-applied and allowed to air dry. -0- |
| 2016-08-24 |
6 |
2-301.14 (i) 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 several front line employees handle money and then not wash |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives in holder the right off the rotisserie station with greasy buildup on the handle and food debris on the blades. cdi - these knives were pulled |
| 2016-08-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager go from inspection to plating food without hair restraint. wear an effective hair restraint while plating |
| 2016-08-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered cup lips on the cups out of protective covering at the front counter. -1- repeat |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving throughout and on the flip top at the rotisserie area. clean. -0- |
| 2016-08-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed women's restroom handsink leaking at the faucet handles and at the drain. repair. repeat -2- |
| 2016-08-24 |
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. observed cracked floor tiles in front of the thermalizer and missing wall sections near |
| 2016-05-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed floors are cracked and in poor repair. **6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintaine |
| 2016-05-05 |
52 |
5-501.116 cleaning receptacles - c observed grease container and lid with excessive grease build-up. **keep exterior areas clean. |
| 2016-05-05 |
49 |
5-205.15 system maintained in good repair - observed leaks at hand sinks in both bathrooms. loose fixture at main hand sink on line. **maintain a plumbing system in good repair. |
| 2016-05-05 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c observed uncovered to-go cups at front counter. observed uncovered/exposed single service in shed. **(c) single-service and single-use articles shall be stored as specified under ΒΆ (a) of t |
| 2016-05-05 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoop handle down in croutons. store handles up, out of food. **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 |
| 2016-05-05 |
38 |
2-402.11 effectiveness-hair restraints - c observed food service employees without hair restraints. **use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-304.11 clean condition-oute |
| 2016-05-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed rotisserie chicken in hot hold at 120f. tcs food shall be held at 135f or above. have equipment serviced. cdi-chicken out of tempe |
| 2016-05-05 |
6 |
2-301.12 cleaning procedure - p observed several employees turn water off with hands after hand wash. turn off water with paper towel or other suitable way not to recontaminate hands.2-301.14 when to wash - p observed pic not wash hands before plating |
| 2016-01-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ramekin in basin of handsink. cdi - pic removed item from basin. -0- |
| 2016-01-08 |
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 working spice container at front line and squeeze bottle at rotisserie station without label. label these with the common |
| 2016-01-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed one container of forks near the hot line with handles down in the container. cdi - pic had utensils washed and repositioned. -0- |
| 2016-01-08 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. observed old and missing caulking around prep sink near ovens in the rear kitchen. have caulking replaced after removing the old caulking. 5-205.15 ma |
| 2016-01-08 |
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 cracked floor near the ovens in the rear kitchen. -0- |
| 2016-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris present on shelving near the 3-compartment sink. clean. -0- repeat |
| 2015-10-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leat at handle and underneath handsink near rotisserie ovens. repair. observed leak at hot and cold water knobs in both restrooms. repair. -2- repeat |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on shelving over 3-comp sink. clean. -0- |
| 2015-10-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris inside rinse solution during manual warewashing. cdi - pic changed solution. -0- |
| 2015-10-05 |
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 clean linen and utensils stored on the floor of outside utility storage unit. cdi - items placed on shelf. -.5- |
| 2015-10-05 |
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 tongs hanging on soiled hot holding brace between sections. keep tongs |
| 2015-10-05 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed food debris in wiping cloth solution with debris in towel used to wipe thermometer probe. c |
| 2015-10-05 |
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 working containers of sauces at chicken hot holding station without name present, as well as sauces at front counter witho |
| 2015-10-05 |
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 foods in walk in cooler with tight lids cooling from this morning at 10:30 |
| 2015-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding foods at 48-50f in walk in cooler from prep this morning. cdi - tight lids removed to cool down. -1.5- |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top prep unit holding at 47-48f and all foods in unit 47-48f. cdi by discarding all tcs items that were in the refrigerator over night. also observed small one door unde |
| 2015-06-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observe pic present unable to provide documentation of certified training. |
| 2015-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some food debris on slicer used for raw potatoes. observed some residue on ice shute of soda machine. cdi- instructed to clean items before ad |
| 2015-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup in front case 128-130f. cdi by reheating. observed soup reheated to 188f. |
| 2015-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees keys and phone on top of reach in freezer on prep line. cdi by relocating. |
| 2015-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at faucet and pipe under hand sink near prep line. observed leak in faucet of hand sink in women's restroom. |
| 2015-02-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink on surface next to uncovered pan of cornbread. cdi- drink discarded and cornbread moved to other location. |
| 2015-02-03 |
51 |
5-501.17 provide a covered waste bin in female restrooms. female restroom lacking covered container. repeat violation. |
| 2015-02-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food holding trays stacked wet. |
| 2015-02-03 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: observed brownies not lab |
| 2015-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed rotisserie chicken whole and half chickens below 135 f in holding. cdi- all pulled and discarded. repeat violation. |
| 2015-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris attached to containers that had been thru the cleaning process. observed dried cornbread batter on shaft of mixer. mixer was last used pr |
| 2015-02-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no accreditied training.repeat violation. |
| 2014-09-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certified training. |
| 2014-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed chickens, whole and parts, less than 135 f in holding. cdi- all chicken holding out of temperature discarded. |
| 2014-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cheese and sliced tomatoes in flip top of prep cooler above 45 f. cdi- items discarded. |
| 2014-09-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2014-09-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2014-05-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact and non-food contact surfaces of equipment shall be clean to sight and touch. observed turkey rotisseries with encrusted grease and residues attached. |
| 2014-05-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: sinks for handwashing shall be used for no other purpose than for handwashing. found handsink had been used as a dump sink. ice in sink. observed soiled cloth on rim of handsink. do not use |
| 2014-05-07 |
1 |
2-102.12 certified food protection manager - c: observed the pic on duty had no certified training. |
| 2014-02-06 |
38 |
2-303.11 prohibition-jewelry - c: food employees shall not wear jewelry on their hands or arms other than a plain wedding band. observed employee wearing unapproved ring and wristwatch on wrist. |
| 2014-02-06 |
31 |
3-501.15 cooling methods - pf: do not tightly cover cooling tcs foods until they reach 45 f or below. found pulled chicken cooling toghtly covered on spped rack 100 f. chicken was spread thin on a tray. cdi- cover removed. |
| 2014-02-06 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machine interiors clean. observed pink mold on ice shield inside ice machine. verification needed. |
| 2014-02-06 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic to not have accredited training. |
| 2013-09-24 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. pic not accredited at this time. |
| 2013-09-24 |
8 |
6-301.12 hand drying provision: maintain a hand drying means at all handsinks. no towels at front handsink. cdi- supplied. |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly and promptly mark prepared ready-to-eat tcs foods with date of prep or expiration. observed ribs not date marked. cdi- marked with correct |
| 2013-09-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. found meat loaf and brisket below 135 f. cdi- discarded. |
| 2013-09-24 |
35 |
3-602.11 food labels: food that is packaged in a facility and subsequently offered for customer self service shall be labeled with ingredients, allergens, and a contact number or address. observed sliced pie, cookies, brownies not labeled at front counter |
| 2013-09-24 |
53 |
.rear handsink is detaching from wall. reattach and recaulk. |
| 2013-04-18 |
39 |
containers of chemical sanitizing solutions specified in of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food. observed sanitizer buckets on floor. |
| 2013-04-18 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as cut greens; thin cut vegeta |
| 2013-04-18 |
20 |
keep cut leafy greens 45 f or below. observed greens 51 f in flip top. moved to walk-in cooler. repeat violation. |
| 2013-04-18 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed box of disposable gloves in basin of rear handsink upon entry. do not use hand |
| 2013-04-18 |
1 |
the person-in-charge shall be a certified food protection manager from an accredited program. observed no accredited training. |
| 2012-11-29 |
19 |
hold foods hot at 135 f or above. observed new potatoes;rotisserie chicken; meat loaf below 135 f in holding. cdi-manager voluntarily discarded. |
| 2012-11-29 |
20 |
keep cut leafy greens 45 f or below. observed greens 45-50 f in flip top. moved to walk-in cooler. |
| 2012-11-29 |
21 |
date mark prepared; ready-to-eat potentially hazardous foods that are held for more than 24 hours. observed cooked turkey breasts not marked. cdi- discussion. |
| 2012-11-29 |
26 |
do not store non-toxic substances in containers that previously held toxic materials. observed water in bottle labeled degreaser. cdi- discarded. |
| 2012-11-29 |
36 |
eliminate the presence of pests in facility. observed black ants trailing on wall in dish room. cdi- pest control company called. |
| 2012-11-29 |
13 |
separate raw proteins from ready-to-eat or cooked foods. observed raw turkeys over cooked beef brisket in walk-in cooler. cdi- brisket moved to proper location. |
| 2012-11-29 |
50 |
properly dispose of sewage / wastewater. observed clean-out at rear handsink discharging foul water onto floor when handsink faucets are on. cdi- plumber called immediately. |
| 2012-11-29 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. observed handsink that was blocked to be in need of cleaning. |
| 2012-11-29 |
53 |
maintain floors easily cleanable. observed some re-grouting and repair of broken tiles needed to keep water from standing in crevices. |
| 2012-11-29 |
39 |
store wiping cloths in sanitizer between uses. observed damp cloth on cutting board. |
| 2012-11-29 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed handsink inaccessible by having tall shelf in front; completely blocking hands |