| Violation Date |
Code |
Description |
| 2018-11-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors open. |
| 2018-11-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed refridgerator for household use only storing to-go sauce containers by drink station. |
| 2018-11-13 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c observed clean forks stored with food/mouth contact side facing upwards. ensure to invert with handles up when storing to avoid contamination from hands. |
| 2018-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wet stacked on clean storage rack. ensure to air dry before stacking. |
| 2018-11-13 |
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 pastic cups as a scoop in multiple dressings at flip top units and ice s |
| 2018-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses. observed quat sanitizer at 0ppm at 3 comp sink and in buckets. cdi pic replaced quat sanitizer dispenser and concentration at 200ppm. |
| 2018-11-13 |
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 prepped salad cooling in plastic containers, covered, stacked, and in larg |
| 2018-11-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed mechanical dish machine with a concentration of 0ppm. pic could not fix sanitizer for mechanical dish machine during the |
| 2018-11-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above uncovered containers of washed tomatoes. cdi pic corrected storage order during the inspection. repeat violation. |
| 2018-11-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked handsink by 3 comp sink. ensure to maintain access to handsinks at all times. cdi pic closed door to allow access to handsink. |
| 2018-06-15 |
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 wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top cooler measuring above 45f. cdi by voluntary disposal. |
| 2018-06-15 |
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 observed one container of chicken in walk in cooler with no date label. cdi by properly date marking chicken. |
| 2018-06-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over one container of washed produce. cdi by correcting storage order. |
| 2018-06-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones stored improperly throughout facility. |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving over prep sink in kitchen area and broken gasket on reach in cooler. |
| 2017-11-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster were open. cdi- closed. |
| 2017-11-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair.metal shelving in wic rusting and in need of repair. |
| 2017-11-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a dead cockroach in facility. facility has had 2 recent ncomplaints regarding cockroaches. facility is working to addresss problem and had ecolab to treat facility on 11/3. |
| 2017-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one sanitizer bottle was not labeled. cdi- discarded. |
| 2017-11-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe one employee change gloves 3 times without washing hands in between glove change. cdi by instruction.2-301.12c to avoid recontaminating their hands, food employees may use dispos |
| 2017-06-16 |
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 a large tub of prepped salad mix in wic recorded below 45f. pic stated salad w |
| 2017-06-16 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink observed on prep table. |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. several cutting boards in need of replacing. |
| 2017-06-16 |
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. observed some scoops with h |
| 2017-06-16 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed some wet cloths stored on prep tables. keep in sanitizer only. |
| 2016-12-23 |
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 oil and water bottles not labeled. |
| 2016-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p prime rib was recorded at a temp. below 135f in hot box (see chart). cdi- product re-heated to 165f |
| 2016-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates. |
| 2016-09-26 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment, inside surfaces of stand up |
| 2016-09-26 |
45 |
4-501.11maintain equipment in good repair.observed broken door to stand up cold holding unit in need of repair. |
| 2016-09-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. all dishes pulled and placed into dirty dish pit |
| 2016-06-27 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris remaining on pans stored on top shelf at dish. much improvement has been noted since last inspection. |
| 2016-06-27 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris/build-up on shelving inside walk-in cooler and dry storage room. |
| 2016-06-27 |
45 |
general comment - 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 some plastic containers with cracks.4-501.12 resurface or repla |
| 2016-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plates and metal pans wet stacked at dish area. |
| 2016-06-27 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed a few fruit flies in kitchen and at bar area. facility uses ecolab for pest control. continue effective pest control. |
| 2016-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved potato soup in alto sham at 100f. cdi - product reheated to 169f by cook. |
| 2016-03-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed hamburger being offered undercooked on kid's menu. facility must fully cook kid's burger. verification required to ensu |
| 2016-03-18 |
31 |
rgeneral comment - 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce being prepared and then stored and stacked in l |
| 2016-03-18 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved several plates, lettuce spinner, and table top slicer that had not been used today with food debris remaining. since this has been a repeat vi |
| 2016-03-18 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed the following in need of cleaning: inside bottom of flip top coolers on main line, cart used to transport food, outside of dry good containe |
| 2016-03-18 |
41 |
general comment - 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 some handles down in dry good products. observed a sin |
| 2015-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pmetal pans, some plates, bowls, and bread pans stored with food debris remaining. *****repeat****cdi - items removed and stored at dish machine area for reclean |
| 2015-11-05 |
39 |
m3-304.14(b) hold in-use wiping cloths in sanitizer between uses.wet wiping cloths stored on cutting boards of cook line while not in use. |
| 2015-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pseveral items inside open air cooler > 45f (see temp chart). *****repeat****cdi - ice bags placed on product and lids placed back on top of cooler. |
| 2015-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.multiple metal pans and plates wet stacked on dish shelf at back.*****repeat***** |
| 2015-11-05 |
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.floor tiles in various areas of kitchen especially cook line observed missing/broken. so |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.racks in dry storage room and inside walk-in cooler observed with food debris. |
| 2015-11-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.scored portable cutting boards stored on shelf at back. pic indicated that these cutting boards are on order. |
| 2015-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 soiled utensils stored above a preparation table and 3 metal containers stored clean with food debris on them. cdi- items set aside for recleaning |
| 2015-07-06 |
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 deteriorated tile grouting on the cook line and molded, deteriorated caulking |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease accumulation on the gas stove top, debris accumulation on the bread toasting machine, and debris accumulation on the flour can lids. |
| 2015-07-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 scored portable cutting boards and 1 scored flip top cooler cutting board. the 3 portable cutting boards were discarded and the pic inform |
| 2015-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage racks near the dish machine. |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico de gallo, leaf lettuce, and shredded cheese above 45f in an open air cooler (see chart). cdi- food items discarded. |
| 2015-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener stored clean with visible food debris on the blade and pink growth inside the ice machine. cdi- ice machine was cleaned and sanitized d |
| 2015-03-02 |
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 chicken pot pies in the walk in cooler at 132f at 10:45am, at 12:55pm some of the pot pies were still above 70f. also obse |
| 2015-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving above the hand sink nearest the dish machine. shelves were removed from the wall during my visit. improvements have been made since the last inspection. |
| 2015-03-02 |
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 employee handling soiled dishware and then handle clean dishwa |
| 2015-03-02 |
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 corroded grouting between tiling on the cook line. 6-502.12 floors, walls, c |
| 2015-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving above the 3 compartment sink and a soiled shelf above the dish machine where cleaned dishware is stored in containers, |
| 2014-11-14 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on outside dumpster. |
| 2014-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving above the food preparation sinks, above the handwashing sink nearest the dish machine, over the 3 compartment sink, and in two cook line flip top reach in coolers.4-501.12 resurface or |
| 2014-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans and small condiment cups on the drying racks near the dish machine. |
| 2014-11-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 3 sanitizer buckets stored on the floor along the cook line. |
| 2014-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two large roasts of prime rib in a warmer below 130f (see chart). cdi- roasts were reheated in the oven to above 130f. |
| 2014-11-14 |
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 diced chicken at 53f after 6 hours and sausage gravy at 100 after 2.5 hours. cdi- operator discarded chicken and the sausa |
| 2014-11-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several articles of equipment and utensils that were stored clean with visible food debris on them including a salad mixer, a vegetable chopper, 4 so |
| 2014-11-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a preparation table. beverage was discarded. |
| 2014-08-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no soap or paper towels at bar handsink, only two bottles of alcohol based hand sanitizer. i |
| 2014-08-12 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 6 spice containers in the dry storage room that were missing their coverings. cdi by covering each container with plastic wrap. |
| 2014-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso cheese sauce and chili stored in a warmer that were both below 135f (see chart). cdi by reheating each item in the microwave to above 165f. |
| 2014-08-12 |
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 observed one opened package of deli ham that was not dated. pic stated the ham was opened on 8/10. cdi by adding datemark to product. |
| 2014-08-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of bleach disinfectant not labeled. cdi by labeling. |
| 2014-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled tea nozzle stored on the tea urn, 3 soiled metal containers stored clean next to 3 compartment sink, 1 soiled plastic container stored cle |
| 2014-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet throughout facility. |
| 2014-08-12 |
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 3 heavily cracked plastic containers. cdi by discarding.4-501.11 maintain equip |
| 2014-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving above 3 compartment sink and preparation sinks with sticky coating and debris buildup. |
| 2014-08-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed standing water in dirty linen bin stored in dumpster enclosure breeding mosquitoes. |
| 2014-03-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed ice machine with mold and pink slime buildup, one moldy tea urn nozzle, a cutting board with g |
| 2014-03-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be at least 135f. observed marinara sauce at 132 after mixing. cdi by reheating to 165f. |
| 2014-03-18 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single use items. observed painting supplies stored above aprons in a storage closet. cdi by rearranging storage. |
| 2014-03-18 |
39 |
3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be stored off the floor. sanitizer buckets and wet wiping cloths shall be free of food debris and visible soil. observed a sanitizer bucket at prep. table stored on floor and the wipin |
| 2014-03-18 |
35 |
3-302.12 food storage containers identified with common name of food - c. food removed from its original container shall be labeled with a common name if it is not easily recognizable. observed 3 white plastic storage containers with salt, sugar, and fl |
| 2014-03-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c. cleaned equipment must be air dried before being stacked. observed 5 pans stacked while wet. |
| 2014-03-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of breaks, cracks, chips, and similar imperfections. observed two plastic strainers with cracks in them. cdi by discard. |
| 2014-03-18 |
54 |
6-501.110 using dressing rooms and lockers - c. lockers or other suitable facilities shall be used for orderly storage of employee clothing and other possessions. observed one coat stored in dry storage. |
| 2014-03-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. food utensils may be stored in a container of water if the water is maintained at a temperature of at least 135f. observed ice cream well near cook line that had utensils being stored in it. water was |
| 2013-10-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide proper consumer advisory for cooked-to-order hamburgers. observed a reminder but no disclosure on consumer advosry for cooked-to-order |
| 2013-10-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed chemical dish machine not properly sanitizing dishes. cdi, operator switched to si |
| 2013-10-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cole slaw, sour cream, pico, cheddar cheese, 2 containers o |
| 2013-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed cut mellon not date marked in walk-in |
| 2013-10-28 |
8 |
5-204.11 handwashing sinks-location and placement handwash sinks shall be located so that it is accessible for employee use.observed bulk flour bin sotored in front of handsink. cdi, operator relocated bulk container of flour.6-301.14 handwashing signagee |
| 2013-10-28 |
34 |
4-204-112 temperature measuring devices-functionalityequipment that is storing potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. observed no temperature measuring thermometers in low reac |
| 2013-10-28 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to store in-use utensils. observed scoop stored in water at 120 degrees f. |
| 2013-10-28 |
39 |
3-304.14 wiping cloths, use limitationcontainers of sanitizer shall be stored 6 inches off of the ground. observed a container of sanitizer stored on ground along prep line. |
| 2013-10-28 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed 2 stacks of metal containers being wet stacked at warewashing area. improvement made since previous inspection. |
| 2013-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rusty shelving inside low reach-in prep units. observed nonfucntioning dipping well along prep line. observed several broken containers stored as clean. observed |
| 2013-10-28 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed top and sides of equipment accumulating debris and soil along prep line. |
| 2013-10-28 |
35 |
3-302.12 food storage containers identified with common name of foodworking containers of foods and ingredients that are not easily identifyable shall be labeled by common name of food. observed several bulk containers of sugar and flour not labeled prope |
| 2013-07-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyice bins shall be clean according to manufacturers recommendations or enough to prevenet accumulation of soil. observed black soil residue inside ice machine. cdi, operator had employee clean |
| 2013-07-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of cod and 2 containers raw chicken cold held a |
| 2013-07-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 container of guacamole |
| 2013-07-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: provide a proper consumer advisory that includes a disclosure and reminder for any raw or undercooked animal food. observed i |
| 2013-07-26 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed several wet wiping clothes stored on prep surfaces. |
| 2013-07-26 |
41 |
3-304.12 in-use utensils, between-use storagestore utensils properly in between use so contamination cannot occur. observed knives and other utensils stored in nonfunctioning dipping wells filled with water below 135 degrees f along cookline that was acc |
| 2013-07-26 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several plastic and metal containers being wet stacked along warewashing area. repeat |
| 2013-07-26 |
45 |
:-501.12 cutting surfacescutting boards with heavy scarring or scoring shall be resurfaced or replaced. observed heavy scarring in 1 cutting board in kitchen. cdi, operator discarded cutting board. •4-501.11 good repair and proper adjustment-equipmentob |
| 2013-05-10 |
23 |
general comment: if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in anothe |
| 2013-05-10 |
6 |
general comment: general comment: to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashi |
| 2013-05-10 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed several buckets used to store quat saniti |
| 2013-05-10 |
41 |
ice scoops shall be stored in a clean; protected location in between uses. observed ice scoop stored behind in water filled with debris behind bar.cdi; operator relocated ice scoop for cleaning. |
| 2013-05-10 |
45 |
keep equipment in good repair. observed rust building up on bottom of reach in refrigeration unit behind bar. observed rusty shelving above warewashing area and inside flip top units along cookline. |
| 2013-05-10 |
43 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the f |
| 2013-05-10 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed grease and food debris accumulating inside plastic shelving storage unit in kitchen. observed soil and residue accumulating |
| 2013-05-10 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried.observed several stacks of pans being wet stacked in the kitchen near warewashing area. |
| 2013-03-22 |
39 |
(e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) 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; equipment; utensils; |
| 2013-03-22 |
54 |
(b) at least 215 lux (20 foot candles): (1) at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;(2) inside equipment such as reach-in and |
| 2013-03-22 |
53 |
physical facilities shall be maintained in good repair. observed tile in kitchen in need of repair. the grout has worn away between tile allowing food; water and debris to accumulate. |
| 2013-03-22 |
52 |
drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. observed dumpster missing drain plug.storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be main |
| 2013-03-22 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. observed cleaning needed on inside and bottoms of urinals. |
| 2013-03-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed inside coolers; walk-in cooler shelving; and dish machine components (outside) in need of cleaning. observed cleaning neede |
| 2013-03-22 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting boards on 2 do |
| 2013-03-22 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-03-22 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed one spray bottle at dishmachine which |