| Violation Date |
Code |
Description |
| 2017-03-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water difficult to turn off at handsink in kitchen. |
| 2017-03-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips provided. verification required. |
| 2017-03-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of glass cleaner not labeled. cdi bottle labeled. |
| 2017-03-11 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed dish machine not reaching proper final rinse temperature. cdi facility set up 3 compartment sink. verification required. |
| 2016-06-13 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (flooring |
| 2016-06-13 |
47 |
4-601.11 (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 cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-06-13 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved chemicals stored above drain boards at three compartment, cdi chemicals properly stored in designated area. |
| 2016-06-13 |
8 |
5-205.11 maintain access to handsinks.observed hand washing sink blocked by misc items. cdi items removed |
| 2015-02-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2015-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris build-up on can opener and tongs. cdi by wash, rinse, sanitize. |
| 2015-02-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink without hand towels. cdi by adding towels. |
| 2014-10-31 |
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 dry food scoop in bulk sugar container stored with handle in sugar. |
| 2014-06-30 |
41 |
3-304.12 in-use utensils, between-use storage- store in use utensils on a clean surface between uses. observed ice scoop stored on top of ice machine with dust. cdi by w/r/s ice scoop and storing in metal pan. |
| 2014-06-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- food contact surfaces of equipment must be clean to sight and touch and sanitized at least every 4 hours. observed food residue build-up on can opener blade. cdi by w/r/s can opener. |
| 2014-02-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all tcs ready to eat foods must be date marked with 7 day discard date if foods are cold held at 41f or below. observed milk, american cheese, and h |
| 2013-10-24 |
46 |
4-204.118 warewashing machines, flow pressure device- observed pressure meter on dish machine final rinse not working properly. pic has called for repair. |
| 2013-10-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store foods in order of final cook temperature. do not store raw animal foods with ready-to-eat food items. observed raw prime rib stored with ready-to-eat food items. cdi by re |
| 2013-06-27 |
26 |
7-201.11 separation-storage- observed bottle of cleaner on prep table surface. cdi by relocating bottle to chemical storage. cdi |
| 2013-06-27 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures- observed hot water at tap to be 130f. cdi by sanitizing utensils by chemical means in 3 compartment sink until hot water issue is resolved. (hot water at the tap should be at |
| 2013-02-21 |
43 |
observed single service items stored on the floor in dry storage room. |
| 2013-02-21 |
42 |
observed dry food bins with scoop handles stored in the food (sugar; flour). |
| 2013-02-21 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-02-21 |
2 |
employee health policy not in place and followed. cdi by instruction and gave pic employee health policy handout. |