| Violation Date |
Code |
Description |
| 2018-12-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c repair cracked floor tiles in kitchen and dish areas near drains. repair crack tile and grout in floors of walk-in cooler. |
| 2018-12-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed two stacks of single-service cups that wear stored at front counter with exposed lids. |
| 2018-12-31 |
38 |
2-303.11 prohibition-jewelry - c 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees weaing watches, stone wedding rings, and bracelets will preparing food. |
| 2018-12-31 |
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 a container of garlic butter sauce that was not properly cooling in walk- |
| 2018-12-31 |
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 procedure for holding pot pies is t |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of garlic butter on ice that was 47 f. it appeared to the container was not properly stored in the container of water and ice to keep the product cold. cdi- conta |
| 2018-12-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two whole chicken in hot box that were 131 and 134 f. cdi- chicken were removed and reheated to above 165 f. |
| 2018-12-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw packaged prime rib stored above cooked chicken and veggies in storage rack in walk-in cooler. cdi- prime ribs was moved below all cooked product in cooler. |
| 2018-12-31 |
8 |
6-301.12 hand drying provision - pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf there was not any paper towel at hand sink near walk-in cooler at time of inspection. cdi- pic provided more paper towels on |
| 2018-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p green beans and cooked potatoes holding below 135f on steam line. cdi - both discarded. |
| 2018-08-28 |
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 no date mark ribs from yesterday. cdi - correctly back dated. |
| 2018-08-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on containers of brown sugar and other spices. cdi - labeled during the inspection. |
| 2018-08-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in bucket below 50ppm quat. cdi - refilled at correct strength. |
| 2018-08-28 |
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 portioned pulled chicken cooling while wrapped in the walk in cooler. cdi - wrappin |
| 2018-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean knife holder by veggie prep sink. |
| 2018-08-28 |
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. continue to repair floors with missing grouting and broken tiles in walk in cooler. |
| 2018-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. |
| 2018-04-30 |
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. continue to repair floors with missing grouting and broken tiles in walk in cooler. 6-5 |
| 2018-04-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from walk in cooler door gasket. |
| 2018-04-30 |
45 |
4-501.11 maintain equipment in good repair. replace missing gasket on bottom door of hot box; discontinue use of bottom section until replaced. improvement noted from last inspection. |
| 2018-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on storage racks. separate to allow air drying. |
| 2018-04-30 |
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 one portioned bag of chicken cooling while bag is tied shut. cdi - bag opened to al |
| 2018-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p walk in cooler fans turned off this morning and all contents of walk in cooler holding 48f-53f. cdi - fans turn back on and walk in freezer door opened to expedite cool; product returned |
| 2018-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p gasket missing from bottom of hot box and ribs holding at 126f; roast potatoes and green beans holding below 135f in steam line. cdi- ribs reheated to 165f+; green beans and roasted pot |
| 2018-04-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans stored as clean with sticker residue and food residue; potato slicer with dried food debris. cdi - all sent to dish area for processing. 4-602.11 cle |
| 2018-04-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored on top shelf above ready to eat food. cdi - unwashed produce moved to shelf below ready to eat foods. |
| 2018-04-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-12-29 |
41 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed the scoop handle to the rice stored in the product. cdi-the scoop was removed. |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the potato slicer and the tomato slicer. cdi-the items were brought to the 3-compartment sink and properly cleaned and sanitized. repeat |
| 2017-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed the pot pie box and a stack of catering boxes stored on the floor in the back area of the kitchen. have placed onto the shelf |
| 2017-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food product stored on the floor in the walk in freezer. have placed onto the shelving. |
| 2017-12-29 |
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 the small reach in cooler. have cleaned. |
| 2017-12-29 |
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 missing grouting on the floors around the hand sink and ice machine. have re |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the small reach in cooler. the door is unable to close properly. have repaired. |
| 2017-10-04 |
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 small amount of grouting needed to the floors next to the ice machine. have |
| 2017-10-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hot water at the back hand sink not properly working. the facility has a maintenance order for the sink to be repaired. |
| 2017-10-04 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee with red nail polish on and wearing no gloves handling food product |
| 2017-10-04 |
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 no proper labeli |
| 2017-10-04 |
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 the pot pies that were cooling with tightly covered plastic wrapping. t |
| 2017-10-04 |
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 prepared pot pie that did not fully cool from the day before within 4 hours. cdi-the pies were discarded. |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a dirty chopper mounted on the wall. the chopper has not been used lately due to the damaged blade. cdi-the blade was discarded and the chopper was |
| 2017-10-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the counter with the folded utensils. ensure employee drinks are kept out of the way of facility product. |
| 2017-10-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed missing illnesses and symptoms from boston markets employee health policy. cdi-a new copy of the employee health pol |
| 2017-10-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. repeat. |
| 2017-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. repeat. |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bag of tea stored in the hand washing sink. cdi-the tea was removed from the sink. only hand wash at a hand washing sink. |
| 2017-06-28 |
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 the brownies, pe |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the potato chopper. the chopper had been used earlier in the day. cdi-the chopper was cleaned and sanitized. improvement was seen on the |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the air drying racks. have cleaned. |
| 2017-06-28 |
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 grouting needed to the tiles throughout the facility. also observed damaged/ |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2016-11-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans on the clean storage rack still containing food product. cdi-the pans were brought back to the 3-compartment sink for washing, rinsing, |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a squash stuffing sitting on the counter at 45f upon entering the kitchen, towards the end of the inspection the product was at 50f. cdi-the stuffing was placed into the walk |
| 2016-11-21 |
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 cake, pecan pie, |
| 2016-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple boxes of food product on the floor in the walk in cooler and around throughout the kitchen. the establishment is prepa |
| 2016-11-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed daylight showing below the back door. provide a door sweep. repeat. |
| 2016-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted air drying racks and torn gaskets to the walk in cooler, the front hot hold box, and the small reach in cooler doors in the front area. have replaced. repeat. |
| 2016-11-21 |
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 missing grout and damaged tiles throughout the kitchen floor, and damaged/mis |
| 2016-11-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and jackets stored on a shelf holding food product underneath a prep table. cdi-the employee items were moved to their |
| 2016-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. repeat. |
| 2016-07-18 |
31 |
observed items from last night that were in tightly covered plastic containers and the mac and cheese was in a deep portion.- products discarded.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirrin |
| 2016-07-18 |
1 |
observed no certified food protection manager onsite upon arrival today while prep was taking place.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-07-18 |
14 |
observed buid up inside of the ice machine today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed clean dishes with date stickers still on them- remove these before washing them. |
| 2016-07-18 |
17 |
observed turkey, ribs and beef reheating in the warming cabinet today too slowly- see chart. use oven, stove, or microwave to reheat quickly. products quickly reheated to >165f before the two hours expired.3-403.11 reheat all tcs foods to 165f within 2 |
| 2016-07-18 |
36 |
observed daylight showing below the back door- provide a door sweep.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2016-07-18 |
18 |
observed tcs items that had been cooling overnight in the walk in cooler and still had not fallen below 45f. products were warmer in the middle of container than on the outside of the product.items discarded today.3-501.14(a) quickly cool cooked foods wi |
| 2016-07-18 |
45 |
observed rusted air dry racks today.observed a torn gasket on the walk in cooler.observed a sticky and hard to clean shelf in the front glass reach in cooler.4-501.11 maintain equipment in good repair. |
| 2016-07-18 |
49 |
observed the prep sink and the kitchen handsink leaking today.5-205.15 maintain a plumbing system in good repair. |
| 2016-07-18 |
53 |
ocbserved missing/low grout and broken tiles throughout. observed corroded door frames and and broken tile on baseboard.clean floor drains.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; a |
| 2016-07-18 |
42 |
observed dishes stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-04-13 |
53 |
observed missing grout and broken tiles throughout.observed corroded metal on door frames in a couple places in the kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-04-13 |
46 |
observed no quat test strips onsite today- some left with facility to use until they arrive on the truck.4-302.14 provide a test kit that accurately measures sanitizer concentrations. |
| 2016-04-13 |
45 |
observed rusted airdry racks that are tied together today.observed a torn gasket on the walk in cooler.4-501.11 maintain equipment in good repair. |
| 2016-04-13 |
42 |
observed dishes stored on a soiled airdry rack today. observed pans stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.4-901.11(a) air dry equipment and utensils after c |
| 2016-04-13 |
20 |
observed tcs foods in the front of the walk in holding at >45f today- moved to the walk in freezer where they fell below 45f during inspection to correct.this cooler needs to have the temperature turned down so that foods do not rise during rushes.3-501.1 |
| 2016-04-13 |
14 |
observed build up on the potato slicer today- sent to the sink to be scrubbed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-04-13 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-20 |
19 |
observed chicken holding on the steam containers and in the hot box at 165f to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-01-20 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-20 |
17 |
chicken mentioned in #19 was reheated and placed into the pan for service and it had only reached 155-157f. staff said thats what their thermometer said as well when it was pulled out.reheats must go to 165f as well as fresh cooked chicken. be sure to |
| 2016-01-20 |
36 |
observed dead gnats and live gnats around and on the ice machine today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-01-20 |
38 |
observed multiple food service staff handling/serving food with watches on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-01-20 |
42 |
observed dead gnats in the ice scoop holder today.observed grease build up on the airdry rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-01-20 |
43 |
observed spoons and sporks stored with the food side up. these were inverted during the inspection so that hanle part was sticking up.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-01-20 |
45 |
observed rusted airdry racks and racks that are tied together.4-501.11 maintain equipment in good repair. |
| 2016-01-20 |
53 |
observed build up on the floor drain on the oven line and under the ice machine where there was standing water.observed corroded metal that is hard to keep clean on multiple door frames throughout. observed grout missing between some tiles which makes cl |
| 2015-10-07 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the walk in door. observed rusted racks in the walk in cooler and air dry racks today.observed standing water below the customer drink machine- repair leak so there is not water setting |
| 2015-10-07 |
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 major debris in the ice scoop holder today- sent to be washed, rinsed, and sanitized to correct.4-901.11(a) air dry equip |
| 2015-10-07 |
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 a container stored in the ice machine and used to scoop ice and it had |
| 2015-10-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food service emloyee handling food with a wrist watch on today. |
| 2015-10-07 |
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 tcs foods that were placed into the walk in cooler last night tightly cove |
| 2015-10-07 |
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 tcs items(spinach dip, mashed potato, zuccini mix, and sweet potato casserole) in the walk in cooler that had been cooling o |
| 2015-10-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed a potato mix from the night before being reheated to <165f before being placed on hot hold. reheated to 165f during inspection to correct. |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a lot of build up on the in-place part of the potato chopper today- being taken apart so that it can be sent to 3 comp. to be washed. |
| 2015-10-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved cutting board and ice bucket leaning on handsink today- items moved to correct. |
| 2015-10-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-05-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfcaces; observed numerous plastic / metal containers stored clean with sticker and food debris stuck to surfaces. |
| 2015-05-28 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2015-05-28 |
45 |
4-202.11 food-contact surfaces-cleanability - pf keep food contact surfaces in good repair; observed plastic lids and containers having damaged surfaces in need of replacing; observed split / torn gaskets on reach in unit in need of repair. |
| 2014-10-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager on duty was not certified in food protection. discussion with requirement explained. manager states opportunity has not been given. |
| 2014-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee drinks on cutting board. one drink was without lid. relocated and covered drinks and gave instruction. |
| 2014-10-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed minimal hand wash without protection from recontamination spigot handles. redirected and gave instruction. |
| 2014-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed wall mounted potato chopper with buildup. observed ice machine with biofilm inside. thorough cleaning began. |
| 2014-10-03 |
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 standing water in 3-comp sink area where tiles need to be replaced and gro |
| 2014-05-15 |
53 |
6-201.11 maintain floors in good repair. observed missing/broken floor tiles near 3 compartment sink. |
| 2014-05-15 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned. observed cutting board at front prep cooler with deep grooves and stains.4-502.11 (a) and (c) maintain temperature measuring devices in good repair. |
| 2014-05-15 |
42 |
4-901.11 air dry all utensils before stacking tightly together. observed mutliple wet stacked plastic and metal pans.4-903.11 single service items shall be stored in a manner to prevent contamination. observed open package of single service containers s |
| 2014-05-15 |
38 |
2-303.11 all employees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. observed one employee preparing food wearing a watch. |
| 2014-05-15 |
31 |
3-501.15 rapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented or uncovered where protected. observed sliced tomatoes 57f in top of prep unit. tomatoes must be cooled to 45f or less before placing in top of un |
| 2014-05-15 |
20 |
3-501.16 maintain all cold foods 45f and below. observed mulitple foods in walk in cooler on shelf closest to door above 45f. see temperature chart. unable to determine if temperature violations are due to improper cooling or cold holding violation due |
| 2014-05-15 |
19 |
3-501.16 maintain all hot foods 135f and above. observed plate of cut chicken in undercoutner alto sham 121-126f. cdi by reheating. observed container of meatloaf in tall alto sham 115-119f. pic was unable to determine if meatloaf was out of temperatu |
| 2014-05-15 |
14 |
4-601.11 maintain all food contact surfaces clean to sight and touch. observed multiple metal pans and serving spoons stored as clean with food residue. also observed potato slicer on wall above food prep sink with heavy residue. cdi by placing at 3 co |
| 2014-05-15 |
2 |
2-201.11 must have employee health policy in place to address reportable symptoms and illnesses. observed copies of employee health policies signed by employees however employee knowledge of symptoms and illnesses was very limited. cdi by discussion wit |
| 2014-05-15 |
1 |
2-102.12 must have a certified food protection manager on duty at all times of operation. observed pic at time of inspection not certified.2-103.11 (c) the pic shall ensure that delivery and other person shall comply with code when entering facility. pi |
| 2013-10-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - provide drying area for plates thoroughly clean. observed food debris and film on drying shelving. gave instruction to provide area thoroughly cle |
| 2013-10-07 |
1 |
2-102.12 certified food protection manager - at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficie |
| 2013-10-07 |
2 |
2-103.11 (m) person in charge-duties - employee health agreement required. agreement has been verbally conveyed but employees knowledge is questionable. recommend providing written agreement to employees. previous instruction had been discussed with a r |
| 2013-10-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - assure all handsinks are unobstructed. observed mop and bucket blocking front handsink. moved mop and bucket and gave instruciton. |
| 2013-10-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed low reachin freezer with partially thawed food. the seal on the unit was not tight. gave instruction to repair/replace seal. removed foods to walkin |
| 2013-10-07 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - separate employee personal items from food, food contact areas, and single serve items. observed employee purse on canned foods. moved to area reserved for personal items. |
| 2013-10-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - provide food contact surfaces properly washed, rinsed, and sanitized and clean to sight and touch. observed biofilm in ice machine and in ice chute of drink machine. observed sticker resi |
| 2013-02-15 |
2 |
knowledge of employee health agreement required of pic. no knowledge or agreements. gave instruction. |
| 2013-02-15 |
54 |
lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. observed employee purse and cell phone on prep table with food items. removed items. |
| 2013-02-15 |
19 |
hot foods must be held at 135 f or greater. observed meatloaf in kitchen hot hold at 90 f. observed turkey breast at 120 f and chicken in hot hold at 124 f (final cook temp probably not reached). all items in hot hold for less than 4 hours. meatloaf; turk |
| 2013-02-15 |
16 |
all foods must be cooked to adequate final cook temperatures. observed half of roasted chicken in hot hold at 124 f. manager stated chicken had been placed in heated holding unit ~ 20 minutes prior. final cook temp could not be confirmed but a 41 degree d |
| 2013-02-15 |
14 |
sanitizer at appropriate concentration shall be available in bottles or buckets for use during food prep and kitchen operations. no santitizer available in kitchen upon arrival. made up buckets of quat and gave instruction. |
| 2013-02-15 |
6 |
employees must wash hands between tasks and after being outside. observed multiple handwash violations by kitchen employees. one employee entered from outside and began kitchen work. one employee handled soiled items; personal items; and put on hat withou |
| 2013-02-15 |
4 |
employee drinks must be covered and stored below food contact areas and utensils. observed employee set empty covered coffee cup on table by microwave. removed and gave instruction. |
| 2013-02-15 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2012-10-25 |
14 |
observed greasy food residue on multiple food containers and utensils. sticker residue found on multiple lexans. observed slight biofilm in shield in ice machine. gave instruction and began process of rewash and sanitize process on all items. |
| 2012-10-25 |
42 |
observed multiple items tightly wet stacked. |
| 2012-10-25 |
2 |
no knowledge of pic requirements. gave instructions; links and copy of employee health agreements. |
| 2012-10-25 |
54 |
observed employee purse on food prep table. gave instruction. |
| 2012-10-25 |
45 |
keep all containers free of chips; cracks; burns or breaks. |
| 2012-10-25 |
1 |
no certified food protection documentation. gave instruction. |