| Violation Date |
Code |
Description |
| 2018-10-15 |
52 |
5-501.113 covering receptacles - ccomment: observed dumpster lids open in the refuse area. keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2018-10-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; 4-602.11 equipment food-contact surfaces and utensils-frequency - pobserved black buildup inside the ice machine back walls and on the ice machine separation plate. |
| 2018-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: observed opened ketchup bottle in the back storage room at 73f. the packaging on the ketchup requires that it be refrigerated u |
| 2018-10-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved incorrect date marking in the walk in cooler, extending the date mark of several foods by a day: rice with a date mark of 10-14 with a d |
| 2018-10-15 |
34 |
4-302.12 food temperature measuring devices - pfthick probe thermometer provided at inspection. provide a thin probe thermometer for accurate measure of thin foods such as beef patties. cdi. the manager was able to provide a thin tip themometer at the end |
| 2018-10-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved diced cooked chicken in bag in walk in cooler on top of bagged raw chicken. observed wrapped lasagna stored directly beside raw sausage in back reach in cooler. to pr |
| 2018-10-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c; 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved lexan pans, stainless steel pans in back storage room wet nesting. air dry equip |
| 2018-10-15 |
43 |
4-502.13 single-service and single-use articles-use limitations - c4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccomment: provide individually wrapped coffee straws at to go station. single-use and |
| 2018-10-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: green cabinetry noted in ill repair throughout the kitchen (beginning to wear, exposing the particle board underneath coating). replace as necessary to provide smooth non absorbent surface f |
| 2018-10-15 |
35 |
3-602.11 food labels - pfin the grab and go cooler, food packaged on premises did not bear proper labeling. for customer self service, this label shall include the common name of the food, ingredients in descending order, quantity of contents, name and pl |
| 2018-06-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards stored at bakery area with deep cuts and worn. observed new cutting boards available in back storage room that need to |
| 2018-06-20 |
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 single service cup stored inside container of salt. obse |
| 2018-06-20 |
38 |
repeat:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food wearing a watch. |
| 2018-06-20 |
35 |
general comment: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 |
| 2018-06-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no dates on deli turkey, ham, soup, grilled chicken breast, and teriyaki chicken stored inside walk-in. observed bag of ham sliced |
| 2018-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled scoops in drawer under prep table in back prep room. cdi: scoops removed and sent for re-washing. facility has shown significant improvemen |
| 2018-01-02 |
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 at warewashing area changing tasks from loading dirty |
| 2018-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hot dogs stored in a pan beneath a sheet pan of raw fish on speed rack. cdi: hot dogs relocated to top portion of speed rack. |
| 2018-01-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked (per pic) chicken and burgers on grill top. pic stated that items are partially cooked and then finish |
| 2018-01-02 |
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 three compartment sink coming loose from wall along the left side. re-caulk to |
| 2018-01-02 |
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 observed no time labels on any of th |
| 2018-01-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee at warewashing area wearing a watch and bracelet. repeat. |
| 2018-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, hot dogs, and burgers holding below 135f on grill top. cdi: all items reheated to 165f for hot holding on grill top. |
| 2017-11-20 |
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 unlabelled squeeze bottls of water, oil, etc, as well as unlabelled dry spices at front cook line and in milo prep area. r |
| 2017-11-20 |
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 milo employee touch pork tenderloin with bare hands when opening product for taking a temperature. cdi: pi |
| 2017-11-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer with food debris under the blade housing and can opener with heavy food debris on the blade in back prep room. cdi: both items disass |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter holding at 58f in reach in and cheese holding at 56f on counter top next to hot holding steam wells. cdi: cheese placed into walk in and vented to facilitate rapid coolin |
| 2017-11-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed facility using an 8 day date marking system with several tcs items dated for 8 days of shelf life. pic stated that employees are a |
| 2017-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled pink chemical in back closet with washer and dryer. cdi: chemical voluntarily discarded. |
| 2017-11-20 |
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 cheese sent to walk in unit for cooling tightly wrapped in multiple layers |
| 2017-11-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch while working in bakery area and while washing dishes. repeat. |
| 2017-11-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that facility does not have an employee health policy in place for employees to read and sign individually. facility |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked plastic pans on drying rack in prep area. |
| 2017-11-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed next to refrigerator at snack area with lip contact surface exposed. repeat. |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed cabinets under hot holding area on cook line in poor repair and some shelving throughout facility showing signs of rust buildup. |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup in gaskets to walk in cooler and freezer, as well as in ovens, ventilation hoods and hot holding equipment. |
| 2017-11-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed piping for ice machine down in floor drain without sufficient air gap. pull pip up to create adequate air gap. |
| 2017-11-20 |
53 |
6-501.12 floors, 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 baseboard tiles and floor tiles dirty and in nee |
| 2017-11-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed boxes of employee food stored on prep table adjacent to hot holding wells and on dry goods shelving in back prep area for milo employees. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths (wet) stored directly on prep tables throughout facility. observed one sanitizer bucket reading less than 50 ppm qac sanitizer. cdi: bucket was dumped and refi |
| 2017-09-11 |
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 prep area employee portioning beets for daily servings using bare hands. employee stated that this was abn |
| 2017-09-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink adjacent to three compartment sink. cdi: paper towels supplied and employees instructed to remain vigilant when supplies need |
| 2017-09-11 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed several canned products dented on the seams on rack to be used. ensure that if cans are received in a badly dented form they are removed from service immediatel |
| 2017-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispensing from three compartment sink at 0ppm qac. cdi: sanitizer was low and subsequently replaced with new sanitizer dispensing at a concentration |
| 2017-09-11 |
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 several dairy products with no opening date on them in reach in, as well as a meat chub in the walk in cooler that had been sliced |
| 2017-09-11 |
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 observed salads and butter held outs |
| 2017-09-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a chemical spray bottle (orange clean) stored beneath prep table next to vegetables and another spray bottle of degreaser stored on shelf with clean utensils in warewashing area. cdi: both |
| 2017-09-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food with a bracelet on her hand. ensure that hands and arms are kept clear. |
| 2017-09-11 |
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 several unlabelled liquids and spices along cook line area, as well as unlabelled dressings and sauces in reach in. |
| 2017-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored directly on prep surfaces throughout facility. some buckets were filled with sanitizer reading 0 ppm from three compartment sink earlier that day. cdi: |
| 2017-09-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups and bowls displayed at front snack bar area with lip/food contact surfaces exposed to contamination. repeat. |
| 2017-09-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips in facility for qac sanitizer. verification required within 10 days to determine compliance. |
| 2017-09-11 |
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 several bulging ceiling tiles around dish area.6-501.12 floors, walls, ceiling |
| 2017-09-11 |
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 cooked pork chops and chicken parm cooling in tightly covered containers o |
| 2017-04-10 |
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 container of eggs and protein with no dated. cdi - discarded.3-501.18 discard the food requiring date labels once time/temperature |
| 2017-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed slicer and mixer soiled with visible food debris. observed containers and cups with visible food debris on interior and exterior ar3eas. cd |
| 2017-04-10 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0 pts - observed employee wash hands properly but recontaminate with hand sink handles. cdi - rewashed hands.note: currently another entity (milo) is preparing and packaging food in current |
| 2017-04-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf -0pts - observed soapy water and sanitizer buckets with no label. cdi - labeled. |
| 2017-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -0pts - observed minor cleaning needed in shelving of walk in cooler. |
| 2017-04-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - observed several boxes of single service items stored on the floor in the dry storage room. |
| 2017-04-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c - 0pts - observed cleaning needed in dumpster area. |
| 2017-04-10 |
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 - repeat - observed mushrooms tightly covered cooling at a .35 rate after an hour. |
| 2017-01-26 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed lotion stored above dry goods. observed cell phone and speaker stored on prep table. ensure that items are stored in a manner to prevent contamination. |
| 2017-01-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - observed doors for dumpster open. maintain closed. |
| 2017-01-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - cleaning needed in drawers holding utensils. |
| 2017-01-26 |
33 |
3-501.13 use approved thawing methods. - 0 pts - observed ground beef thawing in water without any water running. cdi- water was turned on. ensure that water remains on at all times during cooling., |
| 2017-01-26 |
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 grits tightly covered reading 145f. uncovered. when returned to verify t |
| 2017-01-26 |
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 - 0pts - observed rice and pork not labeled. cdi- labeled on site. |
| 2017-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed slicer and mixer soiled with visible food debris. cdi- taken apart to be re-cleaned properly. |
| 2016-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on counter with food and utensils for the facility. cdi item moved. |
| 2016-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer soiled with food debris. cdi item broken down for cleaning. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid |
| 2016-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cheese sauce and chicken sauce held on the stove below 135f. cdi items reheated. |
| 2016-10-27 |
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 roast beef, bags of turkey, ham chub held over 7 days. cdi items discarded. observed boiled egg |
| 2016-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cottage and raw chicken sitting on counter at room temperature. cdi items placed in walk in for cooling. improvement from previous inspection moved to half points but can go ba |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning on shelving in dry storage for dust build up. |
| 2016-07-27 |
33 |
3-501.13 use approved thawing methods. - thawing occurring in container with no water overflowing to remove debris from product. cdi- water filled. |
| 2016-07-27 |
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 - 0pts - observed roast beef deli meat reading 7/5. cdi- item discarded. |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - liquid eggs (65f), shell eggs (62f), cheese, and butter (65f) out of temperature compliance. eggs and cheese placed in an improper ice bath. butter placed out at room temperature. cdi- |
| 2016-04-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed employee with watch. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed f |
| 2016-04-21 |
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 dish washing employee go from soiled to clean without effecti |
| 2016-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat - whipped butter is being left out on the tables for guest to use. whipped but shall be maintained refrigerated at all times or be placed on time for safety control. butter read |
| 2016-04-21 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed torn gasket in walk in cooler. observed one rusting shelving in walk in cooler. |
| 2016-02-23 |
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. - 0 pts - caulking needed along the 3 compartment sink and the hand sink. |
| 2016-02-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed apples in bowl for snack set up with stickers on after being washed. remove stickers from apples and then wash to ensure apples are ready to eat. |
| 2016-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0pts - observed two containers of ice cream stored on the floor in the walk in freezer. cdi- pic placed items on shelf. |
| 2016-02-23 |
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 - 0 pts - two bags of mozzarella cheese was not labeled. cdi -pic labeled bag. |
| 2016-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat - whipped butter is being left out on the tables for guest to use. whipped but shall be maintained refrigerated at all times or be placed on time for safety control. butter read |
| 2016-02-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p / 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 - |
| 2016-02-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic has taken exam but has not received certificate. |
| 2015-12-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - .pic on duty does not have the cfpm certification. |
| 2015-12-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed inner component of blade of robot coupe, several plates, and one container soiled. cdi- items were properly cleaned. |
| 2015-12-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - 0 pts - chicken in the walk in cooler was uncovered. squirt bottles in storage were uncovered. ensure all foods are properly covered to ensure protection at |
| 2015-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed water containers and lids used for tea for guest stored all around the hand sink. do not store any clean equipment and utensils |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- 0 pts - whipped butter is being left out on the tables for guest to use. whipped but shall be maintained refrigerated at all times or be placed on time for safety control. butter read |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in non-food contact area of can opener and clean side of drain board. |
| 2015-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed pans stacked wet. |
| 2015-09-24 |
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 - 0 pts - one container of cooling ham tightly covered. cdi- item was loosely cove |
| 2015-09-24 |
24 |
3-801.11 (a), (b), (c), (e) and (g) pasteurized foods, prohibited re-service, and prohibited food - p - 0 pts - observed no pasteurized eggs on site. after initial discussion with pic he states that eggs are not cooked to order due to the lack of supply f |
| 2015-09-24 |
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 - opened bag of feta cheese not labeled. cdi- pic labeled.3-501.18 discard the food requiring date labels once time/temperature window has e |
| 2015-06-23 |
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 - milk gallons did not have visible date mark. ham was only dated with the month of june. cdi- items were labeled. 3-501.18 discard the food |
| 2015-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - one opened employee beverage stored on upper air drying shelf. cdi- pic moved drink. |
| 2015-06-23 |
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 dish washing employee handle soiled and clean utensils withou |
| 2015-06-23 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - shredded cheese held in ice bath read 43-53f. the ice bath should be completely surrounding product o ensure that it stays cold. cdi- item placed in walk in cooler for rapid |
| 2015-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed pans stacked wet. |
| 2015-06-23 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. - 0 pts - waste bin needed at hand sink near prep sink. cdi- pic placed waste bin in area. |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0. pts - repeat - cleaning needed in the two door upright refrigerator, handle of thermometer, and dry storage shelving. |
| 2015-06-23 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting in the back of the walk in cooler is low.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - employee glasses and charger stored on air drying r |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - one shelf and supports in walk in cooler is rusting. shelving in dry storage is beginning to rust and oxidize. covers of storage bins are cracked or broken. assess and repair/replace |
| 2015-03-17 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. - 0 pts - waste bin needed at hand sink near prep sink. cdi- pic placed waste bin in area.5-501.115 maintaining refuse areas and enclosures - c - cleaning needed in the dumpster ar |
| 2015-03-17 |
51 |
6-302.11 supply toilet tissue at each toilet. - 0 pts - no toilet paper in the employee restroom. |
| 2015-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0. pts - cleaning needed in the two door upright refrigerator. |
| 2015-03-17 |
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. - repeat - observed scoop handle in oats, sugar, and flour in direct contact wit |
| 2015-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - 0 pts- one container of cleaner labeled floor cleaner used to clean prep surfaces and slicer. pic states that the cleaner was placed in the incorrect bottle. cdi- |
| 2015-03-17 |
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 - repeat - ranch and blue cheese dressing prepared in house on 3/13 with a temperature of 45f should of b |
| 2015-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - food contact surface of robot coupe observed soiled. cdi- item properly cleaned. |
| 2015-03-17 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p - no employee health policy in place. establishment could not produce signed copies, a posted copy, or verbally state the 5 symptoms, 5 illness, and exposure. |
| 2015-03-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. .- pic present does not have the certified food manager certification. manager with certificate arrived within 25 minutes. a pic with a certified food manager certification |
| 2014-11-18 |
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 several unlabeled working containers. |
| 2014-11-18 |
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 several opened gallons of milk not date marked. cdi and by education.3-501.18 discard the food requiring date labels once time/tem |
| 2014-11-18 |
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 scoop handle touching food product. cdi - scoop removed. |
| 2014-11-18 |
24 |
3-801.11 (a), (b), (c), (e) and (g) pasteurized foods, prohibited re-service, and prohibited food - p. observed facility is currently out of pasteurized eggs for cook to order egg. cdi- facility is not offering undercooked eggs until pasteurized eggs are |
| 2014-11-18 |
53 |
6-502.12 floors, 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 kitchen arean in need of general cleaning (floor |
| 2014-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed the lower shelving of steam table in need of repair/replace. |
| 2014-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a closed water bottle on prep surface next to steam table upon the kitchen. bottle was moved to lower shelf. |
| 2014-08-19 |
43 |
l4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes stored on the dry storage floor. |
| 2014-08-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one red bucket on the floor which was moved during inspection. |
| 2014-08-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without a hair restraint. |
| 2014-08-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a watermelon touching the drain pipe of the directly drained 2 comp sink. pic said watermelon will be rinsed before cutting and |
| 2014-08-19 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. label working container of wheat flour in kitchen.3-602.11 label food packaged in a food establishment with the common name of the food, ingre |
| 2014-08-19 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cream cheese and meat stuffing for peppers dated 8-20-14, today is the 19th,items correctly marked with today's date.3-501.18 discard the foo |
| 2014-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed butter packets set on dining tables which should be keep cold. use a product that does not require temperature control or provide butter upon request. cream cheese was out for |
| 2014-02-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: food shall be separated during storage to prevent potential contamination. observed raw fish stored over tater tots and shrimp stored over dough. cdi- facility corrected. |
| 2014-02-24 |
20 |
general comment:3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: potentially hazardous foods shall be kept at 45 degrees or below. observed butter held out for breakfast service mea |
| 2014-02-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: potentially hazardous foods shall be dated with the day prepped and shall only be kept for 4 days if held at 45-42 degrees and for 7 days if h |
| 2014-02-24 |
39 |
general comment:3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloth stored under cutting board. cdi- employee removed the wet cloth. |
| 2014-02-24 |
42 |
general comment:4-901.11 equipment and utensils, air-drying required - c: utensils and equipment shall be air dried. observed a few pans stored while still wet. |
| 2014-02-24 |
49 |
note: 2 prep sinks (built into the prep table) are directly plumbed. these areas shall be indirectly plumbed to prevent potential cross contamination. use colanders and sanitize sink before and after use. |
| 2014-02-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c: an employee shall eat, drink, and use tobacco products only in designated areas where contamination can not result. observed a twist top beverage stored with clean dishes in dish room. observed parfait an |
| 2014-02-24 |
41 |
general comment:3-304.12 in-use utensils, between-use storage - c: in-use utensils shall be stored in with their handles out of the product. observed a bowl used for scooping dry goods stored in the product. cdi- bowl was removed. |
| 2013-09-17 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed sanitizer bucket at 100ppm staff refilled with quat 146 at 150ppm. observed dish machine not properly hot sanitizing. rinse cycle is at 130f. corrected during inspection and machine is pro |
| 2013-09-17 |
43 |
4-903.11 single service articles shall be stored at least 6 inches off the floor. observed boxes of napkins and cups stored on the floor in the dry storage room. |
| 2013-09-17 |
37 |
3-307.11 food shall be protected from contamination. observed box of ground beef, bread and waffles on the floor on the walkin freezer. |
| 2013-09-17 |
13 |
3-302.11 food shall be separated during storage to prevent potential contamination. observed raw fish stored over cooked pork and carrots. facility corrected. |
| 2013-09-17 |
41 |
3-304.12 utensils shall be stored between uses with their handles above the top of the food. observed dry good scoop handles laying down in the product. |
| 2013-09-17 |
49 |
note: 2 prep sinks (built into the prep table) are directly plumbed. these areas shall be indirectly plumbed to prevent potential cross contamination. use colanders and sanitize sink before and after use. |
| 2013-09-17 |
48 |
hot water was at 130f at the tap. because there is a hot water sanitizing dish machine, hot water shall be 140f. hot water heater was turned up during the inspection. |
| 2013-09-17 |
42 |
4-901.11 utensils shall be air dried. observed containers stacked wet. |
| 2013-04-09 |
49 |
note: 2 prep sink (built into prep table) are directly plumbed. these areas shall be indirectly plumbed to prevent potential cross contamination. use colanders and sanitize sink before and after use. |
| 2013-04-09 |
43 |
4-903.11 single service articles shall be stored at least 6 inches off the floor. observed boxes of hinged containers and foam containers stored on the floor of dry storage. |
| 2013-04-09 |
26 |
7-201.11 toxic materials shall be stored so they cannot contaminate food; equipment; utensils. observed large stock pot filled with cleaner sitting next to potatoes and equipment on prep table. staff removed cleaner (they were unsure of where it came from |
| 2013-04-09 |
21 |
3-501.18 food in walkin cooler shall be discarded if it exceeds the date marking required time frame. observed sliced roast beef dated 3/27 in walkin cooler. staff immediately discarded. |
| 2013-04-09 |
19 |
3-501.16 hot foods shall be held at 135f or higher. observed bbq sauce sitting on stovetop at 122f. staff placed back on burner to reheat to 165f and hot hold at proper temperatures. |
| 2013-04-09 |
11 |
3-101.11 ice cream in freezer was not covered and ice crystals have formed over and directly on the ice cream individual servings. staff advised they will not be serving this food and will discard. |
| 2013-02-04 |
47 |
provide adequate and timely facility cleaning to preclude residue or debris buildup. observed residue buildup on various surfaces in kitchen. provide attention to equipment;bins; seams; corners; handles and knobs. |
| 2013-02-04 |
43 |
protect single service utensils during storage. observed single use bowls and plates not inverted; and comingled with other items in dry storage. advise to invert tray storage at cook line. |
| 2013-02-04 |
37 |
maintain food storage at least 6 inches above floor. do not store food containers/boxes on floor. observed food containers on walk-in cooler floor. |
| 2013-02-04 |
36 |
the premises shall be free of rodents and other pests. facility shall routinely inspect for pest presence; and use approved methods for control. observed evidence of rodent activitiy in dry food storage room. advised that control measures must comply w |
| 2012-11-02 |
37 |
food must be stored at least 6 inches above floor. observed food containers/boxes in walk-in cooler and freezer stored on floor. advised. |
| 2012-11-02 |
21 |
observed food requiring date marking procedure per code. non compliance observed. provided written advice. corrected by instruction. |
| 2012-11-02 |
13 |
protect food by covering where necesary to prevent adulteration or cross contamination. observed uncovered food items on wire shelving in walk-in cooler and walk-in freezer. available shelving in need of cleaning. corrected. properly segregate raw ani |
| 2012-11-02 |
47 |
provide adequate; timely cleaning of kitchen surfaces such that surfaces present clean to sight and touch. observed need to clean walk-in shelving. observed ice/frost build-up in freezer. observed need to better clean difficult to reach or less frequen |
| 2012-11-02 |
2 |
provide evidence of formal employee health policy as required by code. provided written example/advice. corrected by instruction. |