| Violation Date |
Code |
Description |
| 2018-11-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.ceiling fan near dish area in need of cleaning. |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair.shelves above 3 comp. sink are rusted and in need of repair/replacement. |
| 2018-11-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. knives stored in crevices of |
| 2018-11-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed salads, lettuce and rice cooling improperly. cdi- cooling method adjusted to p |
| 2018-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple foods (gyro meat and multiple cheeses) overstacked in containers. cdi- removed and brought to wic to cool down, as lines were stacked that morning. repeat |
| 2018-11-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer at 3 comp. sink dispensing at <50ppm quat. cdi- air gap was in tube, tube was cleansed and then began dispensing correctly. use test strips to check sanitizer strength. |
| 2018-11-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.cooked bacon sitting in container with no protection from physical contaminants. cdi- wrapped. |
| 2018-06-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2 plastic food storage tubs with cracks/damages on the sides and bottoms of the |
| 2018-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tea pitchers stored on the floor in the walk in cooler. |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of lettuce in a cooler drawer cold holding at 48f. cdi- product was transferred to the walk in cooler for cooling. no point escalation as all other food items were in |
| 2018-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed salmon being removed from the convection oven and plated for serving at ~110f. cdi- product was reheated until all po |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 5 food storage containers stored clean with food debris on them. cdi- items were set aside for recleaning. |
| 2017-12-01 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - observed no certified pic on site upon arrival. cdi by instruction. repeat. |
| 2017-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee drinks stored on prep table upon arrival. cdi, beverages relocated to bottom of table. repeat. |
| 2017-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of cut lettuce cold held above 45 degrees f in prep refrigerators that operator stated was prepared in morning. observed milk and creamer held above 45 degrees f |
| 2017-12-01 |
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 deep containers of lettuce cooling in walk in unit from morning. observe |
| 2017-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine accumulating soil. |
| 2017-12-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed tall reach in refrigerator not holding required temperature and ambient air temperature was 48 degrees f as measured by thermocouple. verification required to ensure that unit holding req |
| 2017-12-01 |
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 ice scoop stored in holster at ice machine but holster accumulating soil |
| 2017-09-15 |
26 |
7-102.11 common name-working containers - pf - ensure toxic substances are labeled by common name. observed degreaser labeled windex bottle labeled as bleach. cdi, operator voluntarily discarded windex bottle. |
| 2017-09-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. |
| 2017-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table. |
| 2017-09-15 |
6 |
2-301.14 when to wash - p - observed food employee handle soiled equipment lid of prep refrigerator. and then touch food with the same gloved hand. cdi by instruction. food employee handle employee drink and return to kitchen and handle equipment without |
| 2017-09-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store unwashed produce so that contamination of rte foods is prevented. observed unwashed pineapple and melon over cheese and other ready to eat foods in walk in cooler. cd |
| 2017-09-15 |
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 beans with a date of preparation of 9/11 but at 43 degrees f in walk in unit. cdi, operator vo |
| 2017-09-15 |
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 cole slaw cooling in covered container in walk in cooler and cut tomatoe |
| 2017-09-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed employee rinse towel at handwashing sink. cdi by instruction. |
| 2017-09-15 |
42 |
4-803.11 storage of soiled linens - c - observed several soiled towels stored on counter surfaces in kitchen and one used to stabilize cutting board. |
| 2017-09-15 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacture containers being re-used. |
| 2017-09-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed 4 fryer baskets with damaged and broken wires being used. operator stated there |
| 2017-09-15 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed quat sanitizer test strips on-site that facility had registered low. ensure facility has accurate test kit. verification required by 9/25 |
| 2017-09-15 |
52 |
5-501.15 outside receptacles - c - keep pad of dumpster area free of grease and soil. |
| 2017-09-15 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil accumulating in hard to reach areas under prep tables and behind tables in kitchen. |
| 2017-09-15 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed 2 containers of flour not labeled by common name of food ingredient. |
| 2017-06-05 |
6 |
2-301.14 when to wash - p - wash hands after handling soiled equipment and before handling clean equipment. observed dishwasher handle soiled equipment at dirty drainboad near dish machine and proceed to handle clean equipment on clean drain board withou |
| 2017-06-05 |
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 food employee place cheese on cheeseburger at grill and cheese only reached 129 degrees f. cdi, 2 cheese |
| 2017-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee rinse equipment at handwashing sink. cdi by instruction. |
| 2017-06-05 |
18 |
3-501.14 cooling - p - observed cut lettuce cooling in prep unit in kitchen in covered container ant at 51 degrees f. food employee stated that lettuce started to be prepared at 7am. cdi, operator voluntarily discarded 2 plastic containers of lettuce. |
| 2017-06-05 |
42 |
4-803.11 storage of soiled linens - c - observed utensil stored on soiled cloth near grill. observed some soiled linen stored on counter surfaces in kitchen. |
| 2017-06-05 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. observed damage do sliding plastic door component of ice machine. replace so equipment is easi |
| 2017-06-05 |
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 cut lettuce cooling in covered containers in walk in cooler and walk in |
| 2017-01-27 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be provided at each hand washing sink. observed no disposable towels left at hand washing sink in men's restroom. cdi, pic provided disposable towels.5-205.11 using a handwashing sink-operat |
| 2017-01-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp and raw fish stored over onion and rte foods in flip top prep unit. repeat. verification return to ensure that food storage is properly stored in unit. |
| 2017-01-27 |
16 |
3-401.11 raw animal foods-cooking - p,pf - ensure raw food is cooked to required temperature. observed gyro meat cooked to 114 degrees f after slicing off unit. cdi, operator placed meat on grill to continue cooking to required temperature. meat reheated |
| 2017-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed cut tomatoes, slaw and tcs not maintaining required temperature in flip top prep unit along middle of prep line. unit h |
| 2017-01-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some stacks of plastic containers and bins wet stacked in facility.4-904.11 kitchenware and tableware-preventing contamination - c - invert uten |
| 2017-01-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed fop top prep unit not maintaining tcs foods at required concentration. observed some rust developing on interior sides of ice machine. |
| 2017-01-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to maintain clean. observed clean drain board of 3 compartment sink with soiled equipment stored on top. |
| 2017-01-27 |
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 rice cooling in covered containers in walk in cooler. cdi, covers remove |
| 2016-10-17 |
51 |
5-501.17 toilet room receptacle, covered - c - provide a covered garbage can in womens restroom. |
| 2016-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed 1 split gasket in low reach in prep unit, door hinge not allowing the walk in freezer door to completely close and condensation causing ice |
| 2016-10-17 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed 3 wet wiping cloths stored on prep table. improvement made since previous inspection. |
| 2016-10-17 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed sald spinner located in 3 compartment sink vat in vat next to soiled equipment. |
| 2016-10-17 |
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 recently prepared cut tomatoes and lettuce cooling in covered container |
| 2016-10-17 |
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 containers of tcs foods, including cole slaw, chicken salad, mac and cheese, mushrooms, cdi |
| 2016-10-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp stored over hushpuppy in flip top prep unit in kitchen. cdi, foods relocated for proper storage. |
| 2016-10-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. observed cart stored in front of handwashink sink in kitchin. cdi, cart relocated. |
| 2016-10-17 |
6 |
2-301.14 when to wash - p - wash hands after touching soiled equipment or face. observed dishwasher handle soiled equipment, then touch face without washing their face. cdi by instruction. |
| 2016-04-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw shrimp stored above hushpuppy in flip top prep unit. cdi, operator relocated foods for proper s |
| 2016-04-20 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be provided at 100 degrees f and above at handwashing sinks. observed hot water at 92 degrees f at handsink in mens restroom. verification required by 4/30/15 |
| 2016-04-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed quat sanitizer bucket empty at 3 compartment sink and unit not discharging s |
| 2016-04-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from contamination by miscellaneous sources of contamination. observed prep table stored next to handwashing sink in kitchen. install barrer or splash guard. |
| 2016-04-20 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed wet wiping cloths stored in bucket with no sanitizer in kitchen. observed several wet wiping cloths stored on drainboard of 3 compartment sink. |
| 2015-11-05 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facility shall be free from unnecessary items and litter. observed large grill no longer used in facility stored near walk in cooler. remove old equipment no longer used.6-201.11 |
| 2015-11-05 |
50 |
5-402.13 maintain sanitary sewage system.-p - observed floor drain clogged and wastewater on floor near dish machine. cdi, operator called plumber to repair unit while on-site. plumber snaked out the drain and water discharing properly while on-site. |
| 2015-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed flip top prep unit not holding required temperature and with an ambient air temperature of 48 degrees f as measured by thermocouple. foods t |
| 2015-11-05 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed 2 soiled cloths stored under order monitor above prep refrigerators along prep line. |
| 2015-11-05 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. |
| 2015-11-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - foods shall be stored 6 inches from the ground. observed ground beef boxes stored less than 6 inches from floor in walk in cooler on bottom shelf of storage rack. |
| 2015-11-05 |
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 open packages of ham not date marked in walk in cooler. observed 2 containers of cut let |
| 2015-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f or below. observed cut lettuce, cut tomatoe and sour cream overstacked in flip top prep |
| 2015-11-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed chlorine dish machine not providing required chlorine sanitizer to sanitize |
| 2015-11-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw ground beef stored above whole muscle pork and raw chicken stored above ground beef in low reac |
| 2015-11-05 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 employee beverage stored on prep table upon arrival. repeat. |
| 2015-06-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2015-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 uncovered employee beverage stored on a preparation table. beverage was relocated. |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top pull out cooler above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment throughout the kitchen. |
| 2015-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour and dust accumulation on shelving above a preparation table and soil accumulation on some shelving in the walk in cooler. |
| 2015-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 10 wet wiping cloths stored on counter tops while not in use. |
| 2015-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on shelving in walk in cooler. cdi- verbal correction; cleaning is needed. |
| 2015-01-05 |
45 |
4-501.11 maintain equipment in good repair. gasket in large ice machine is damaged. repair/ replace gasket. |
| 2015-01-05 |
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. tongs at front counters used for dispensing lemons stored in seltzer water. cdi- |
| 2015-01-05 |
36 |
protect outer openings of establishment from insect or rodent entry. back entry door does not close completely without being pulled. operator, advised that door framing is warped, and that the request for repair has been submitted. facility currently unde |
| 2015-01-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than three shakers, one container of breader, and bottle of oil at main cook line not labeled per rule requirement. cdi- verba |
| 2015-01-05 |
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 . large container of lettuce stacked deeply; greater than 4 inches, in salad prep c |
| 2015-01-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. spray bottles of cleaner stored on prep table next to oven at cook line area. cdi- verbal correction; storage corrected. |
| 2014-04-01 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin-probe thermometer capable of measuring temperatures of thin foods such as chopped greens, thin ground beef patties, etc. verification needed. |
| 2014-04-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark tcs foods with date of ingredient's earliest prep date, or when packages are opened. found boiled eggs in opened bucket not dated. fo |
| 2014-04-01 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping counters and equipment shall be stored in a sanitizer at an approved concentration. found cloths in sanitizer measuring 0 ppm quat. observed wet cloths on surfaces in kitchen area upon ent |
| 2014-04-01 |
41 |
3-304.12 in-use utensils, between-use storage - c: utensils for dispensing food, if stored in food, shall be stored with handle protruding from food. observed bowl in salad bin. |
| 2014-04-01 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c: observed single service boxed items on floor at storage shelf. cdi- shelf space made and boxes stored off floor. |
| 2014-04-01 |
47 |
4-602.13 nonfood contact surfaces - c: clean non food contact surfaces at a frequency to preclude build up of soils and debris. observed exteriors of equipment in need of cleaning. tight areas in kitchen with some build-up. |
| 2014-04-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: re-tile and grout portion of floor where plumbing work removed section. pic stated work to be completed within a week.6-501.114 maintaining premises, unnecessary items and litter - c: remove equipment |
| 2013-10-21 |
54 |
6-305.11 designation-dressing areas and lockers - c .employee food items stored co-mingled with facility foods. food items were commercially sealed/ unopened. designated area is needed for storage of employee food items. employee items must be stored sepa |
| 2013-10-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. floor under unused soft serve machine and counter area under self service beverage dispenser needs to be cleaned of dried debris. |
| 2013-10-21 |
40 |
3-302.15 washing fruits and vegetables - c. potatoes being washed in 3 comp sink. clean utensils stored on one side of drain board and in one compartment of 3 comp sink. cdi- operator was advised that all no utensils may be stored in or on 3 comp sink dur |
| 2013-10-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths stored on food prep areas and contact surfaces throughout facility. cdi- verbal advisement as to rule, cloths removed. |
| 2013-10-21 |
35 |
3-302.12 food storage containers identified with common name of food - c. one large container of in use seafood batter and two shakers on the cook line not labeled. all other in use and stored seasonings and dry mixes are labeled per the rule requirement. |
| 2013-10-21 |
33 |
3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c. three boxes of fries and three bags of fries out on prep table. operator advised that fries are left out during lunch rush to allow easier access to fries and to |
| 2013-10-21 |
31 |
3-501.15 cooling methods - pf. one container of raw fish in the walk in cooler being cooled in a tightly closed container. cdi- operator had ice added to container and container vented open. see chart for temperature. |
| 2013-10-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on interior ice chute and some rust deposits on sides of interior ice shield. operator was advised that return visit will be completed by october 31, |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - c. no one on site at the start of the inspection with verification of food safety training. the assistant manager advised that the manager would coming in, and then called manager george alexiou. mr. alexiou ar |
| 2013-05-24 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-05-24 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. some pink mold build up around interior ice chute. cdi- verbal correction; operator had cleaned. |
| 2013-05-24 |
37 |
food shall be protected from contamination by storing the food: where it is not exposed to splash; dust; or other contamination. edible salad bowls being stored on top shelf;but under extinguisher equipment and lines. cdi- storage corrected. |
| 2013-05-24 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. employee's putting salads and other ready to eat foods on plates with gloved hand. employee's observed quickly wiping food debri |
| 2013-05-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning in hard to reach areas under and beside large equipment and beverage dispensers; filters in ice machine; large fan in utens |
| 2013-05-24 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed. large soft serve machine and upright cooler being stored in facility; but no longer being used. equ |
| 2013-05-24 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; and(2) laundered daily as specified under ? 4-802.11(d).wet wiping cloths be |
| 2013-01-08 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. handwashing sink blocked with cart. cdi- cart moved; verbal education as to rule. |
| 2013-01-08 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. remove/ store to prevent possible pest issue all unused equipment. |
| 2013-01-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning of hard to reach areas on storage shelving; under and behind beverage and soft serve equipment is needed. |
| 2013-01-08 |
46 |
provide testing kit or device for measuring concentration of sanitizing solutions. no testing strips for chlorine sanitizing dish machine. employee used test strips for quat sanitizer (using in spray bottles). operator advised that strips will be order. r |
| 2013-01-08 |
35 |
label all dry goods; seasonings; oils; and dry mixes not stored in original containers. in use seasonings and oils on cook line not labeled. cdi- verbal education as to rule. |
| 2013-01-08 |
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 meat patties and fish filet |
| 2013-01-08 |
31 |
rapidly cool food items per approved method. food items being cooled in prep cooler. cdi- verbal advisement as to options; corrected. see chart for items and temperatures. |
| 2013-01-08 |
21 |
potentially hazardous ready to eat foods being held more than 24 hours shall be date marked. some food items being stored date marked; others not date marked. cdi- verbal education as to rule; handout provided. consistently date mark food items per rule. |
| 2013-01-08 |
8 |
a handwashing sink may not be used for purposes other than handwashing. employee using handwashing sink for dumping and filling pot. cdi- verbal correction |