| Violation Date |
Code |
Description |
| 2018-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal bins observed. cdi- re-stacked to allow air drying. |
| 2018-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppeppers held below 135f (see chart). cdi- discarded. |
| 2018-04-20 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pffacility had a container of taco meat dated 3/31 in wic. product was frozen but date sticker did not indicate as such. cdi- da |
| 2017-04-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some wet stacked eqipment.4-803.11 storage of soiled linens - c - observed soiled linen stored on tables in kitchen. |
| 2017-04-21 |
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 lettuce cold held between 48-52 degrees f. cdi, operator stated that salads were prepared at commissary from night |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed metal pan and can opener storedd clean but soiled with debris. cdi, equipment relocated for cleaning. |
| 2016-08-12 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink. cdi- bin provided. |
| 2016-08-12 |
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 |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut watermelon in wic holding above 45f (se chart). pic stated they were prepped at commisary at around 8:00 am. cdi- products were uncovered and moved to freezer for rapid cool |
| 2016-08-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer in sink was recorded at 0ppm. cdi- pic adjusted hose line and sink was filled drained and re-filled with sanitizer that tested for proper concentration at 400ppm. |
| 2016-06-24 |
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 a wet wiping cloth on prep table. keep in sanitizer buckets. |
| 2016-06-24 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p pipe from sink was draining directly into drain with no air gap. cut pipe to provide air gap. |
| 2016-06-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pizza in hot holding box holding beloiw 135f (see chart). cdi- pic stated pizza had been out for about 20 minutes. pizza re-heated in oven to proper temp. |
| 2016-06-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no shield on light in freezer. provide light shield. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic trays stacked wet. |
| 2015-08-06 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed one shelf in the walk in freezer that was not 6 inches above the floor. raise the bottom shelf up to be at leas |
| 2015-08-06 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the edge of the ice chute. cdi - employees started cleaning during inspection. |
| 2014-07-16 |
47 |
4-602.13 nonfood contact surfacesgeneral commentobserved some greasy residue accumulating on shelving above 3 comp sink. clean shelving rack |
| 2014-07-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingobserved ice buckets not stored inverted to facilitate easy drainage of water. cdi by inverting ice buckets. |
| 2014-07-16 |
33 |
3-501.13 thawingobserved frozen beef chili thawing in prep sink without running cold water. cdi by pic placing beef chili in metal food pan and allowing cold water to run continuously over it. |
| 2014-07-16 |
31 |
4-301.11 cooling, heating, and holding capacities-equipmentequipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under chapter 3. pf observed shredded c |
| 2014-07-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils(a) equipment food-contact surfaces and utensils shall be cleaned: (5) at any time during the operation when contamination may have occurred.observed interior ice chute o |
| 2014-04-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment***store ice buckets inverted inbetween use to help facilitate proper drainage and prevent water from collecting inside*** |
| 2014-04-17 |
26 |
7-204.11 sanitizers, criteria-chemicalssanitizer must be at recommended strength of manufacturers label (150-400ppm)observed sanitizer in 3 comp sink to read 0ppm. dispenser malfunctioning so staff fixed sanitizer by hand. verification required (vr) to en |
| 2014-04-17 |
22 |
3-501.19 time as a public health controlgeneral comment'facility will use tphc for phfs. cdi by providing tphc logs for documenting food items and instructing pic to have documentation at every facility using tphc. |
| 2014-04-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency(a) equipment food-contact surfaces and utensils shall be cleaned: (5) at any time during the operation when contamination may have occurred.observed interior ice chute of ice machine to have |
| 2013-05-24 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed front undercounter prep unit to have water pooling in bottom. ensure that prep unit is repaired and no water conde |
| 2013-05-24 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed split/torn gasket around walk-in cooler door. observed split/torn gasket o |