| Violation Date |
Code |
Description |
| 2018-12-18 |
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 a few items: fresh made slaw and shredded cheese cooling from room temp pr |
| 2018-12-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above lettuce in catering fridge. cdi- eggs moved out of fridge. |
| 2018-04-24 |
45 |
4-501.11 maintain equipment in good repair. single door beverage fridge on prep line in boh has appliance paint peeling and showing rust in some places on inside bottom, needs repair.general comment: observed rare egg items on menu with proper consumer ad |
| 2018-04-24 |
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 observed deli sandwich trays just prepped that were tightly sealed and triple stack |
| 2018-04-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p facility not using dish machine due to sanitizing problem that just occurred today and has already called for service. facility has multi use utensils and high number o |
| 2018-04-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above shredded cheese in reach in cabinet cooler unit. cdi- eggs moved and properly stored in walk in cooler.3-302.11(a) separate unwashed produce from ready- |
| 2017-10-03 |
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 cleaning needed to the floors inside the walk-in |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled utensils stored as clean and several pans with sticker label residue present. cdi-items sent to be rewashed. per pic a new label system is be |
| 2017-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusted light shields above the steam table and cold holding units. |
| 2017-05-30 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed condensation leaking directly into the food on the steam table and cold holding unit. cdi-all product was voluntarily discarded and the unit lid was replaced to pre |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad, cheese, lettuce, tomatoes holding above 45f in a flip top hot holding unit that has been converted into a cold holding unit using ice only, however all of the ice |
| 2017-03-22 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wetstacked on the drying rack. repeat |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad, ham and turkey holding above 45f, ensure product is held below the fill line to maintain temperature below 45f. cdi-product voluntarily discarded. |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast beef holding below 135f. cdi-product voluntarily discarded. |
| 2016-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over deli meat in the walk-in cooler. cdi-shell eggs were relocated to a lower shelf. |
| 2016-12-08 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed broccoi soup, pot roast, and alfredo sauce not reheated to 135f before being held hot. cdi-product reheated to requi |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build-up on interior surface of reach-in cooler beneath holding units at front line. |
| 2016-12-08 |
42 |
• 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wetstacked on the drying rack. repeat |
| 2016-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-08-08 |
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 lettuce cooling tightly covered in walk-in cooler. observed ranch cooli |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch, provolone, tomatoes, lettuce and pork cold holding above 45f. cdi ranch and provolone voluntarily discarded. lettuce and pork rapidly cooled. |
| 2016-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pot pie mix holding below 135f. cdi pot pie mix was voluntarily discarded. |
| 2016-08-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pan and soiled gloves stored in handsink. cdi items removed. |
| 2016-05-26 |
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 deli meats cooling tightly stacked while portioned with deli paper. cdi |
| 2016-05-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above catering trays in reach-in cooler. cdi catering trays voluntarily discarded. |
| 2016-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items throughout facility cold holding and delivery/catering items above 45f. see temperature chart for temperature observations. cdi all items placed in walk-in cooler/freez |
| 2016-03-08 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pizza and granola in walk-in freezer stored uncovered. observed bacon and hotdogs in reach-in cooler stored uncovered/unprotected in reach-in coole |
| 2016-03-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken for delivery, broccoli/chicken for delivery, meatballs and cooked onions below 135f. see temperature chart for temperature observations. cdi delivered/catere |
| 2016-03-08 |
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 delivery/catering items not cooled before placing in to-go bags. observe |
| 2016-03-08 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed ambient air thermometer broken in reach-in cooler. cdi thermometer replaced.4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed |
| 2016-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer qac sanitizer at 50-100ppm. |
| 2016-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed baked potatoes stored in drawer cooler not properly closing/sealing. |
| 2016-03-08 |
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 walk-in freezer floor soiled. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep reach in cooler. observed walk-in cooler holding at 43-45f. |
| 2015-12-29 |
31 |
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 cheese and pastrami cooling tightly stacked/covered and in inadequate units. |
| 2015-12-29 |
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 eggs and sausage not date marked. cdi items discarded. 3-501.18 discard the food requiring date labels once time/temperature wind |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on back prep cooler, cheese and ranch above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. reduce quanitity of items |
| 2015-12-29 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pastrami and salad mix greater than 45f; all prepared greater than 4 hours prior. cdi items voluntarily discarded. |
| 2015-08-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employee don gloves without washing hands prior. cdi by instruction. |
| 2015-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with food and sticker residue. 4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket a |
| 2015-08-25 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed several pans of lettuce, 3 bean salad, grilled chicken salad, cheese, spinach, cut melons, pasta, etc prepared early |
| 2015-08-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed catering deli sandwiches intended for hot holding, meatballs, grilled onions and grilled chicken all below 135f. see temperature chart for temperature observations. cdi item |
| 2015-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large catering operation, items held out of temperature control until delivery. see temperature chart for temperature observations. risk control plan required for catering it |
| 2015-08-25 |
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 several pans of lettuce, cheese, potato salad, 3 bean salad cooling impro |
| 2015-08-25 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee handling food with exposed fingernail polish. cdi employee donned |
| 2015-08-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer container stored directly on floor in back prep room. |
| 2015-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet. |
| 2015-08-25 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler collecting water. observed prep coolers and hot holding units not holding food at proper temperatures. verification required. |
| 2015-08-25 |
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 heavy food debris on floor in walk-in freezer. |
| 2015-05-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a bag of tea containers stored on the floor today- picked up during the inspection to correct. |
| 2015-05-12 |
38 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved two employees today with wrist jewelry on- one watch, one gold bracelet. |
| 2015-05-12 |
31 |
d3-501.15 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 multiple containers of cut lettuce, shredded lettuce, and homemade ranch |
| 2015-05-12 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved ranch(made with buttermilk and sour cream) that was made at 8 this morning and still had not fallen below 45f-discarded |
| 2015-05-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat sanitizer in buckets and sink at 0ppm today- concentrate changed out to correct today and all refilled.observed 0ppm at the dishmachine today- concentrate refilled to correct. |
| 2015-01-30 |
18 |
1 s 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 potato salad that was made at 9am this morning in the walk in cooler that had still not fallen below 45f or less(see cha |
| 2015-01-30 |
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 homemade buttermilk ranch that was just made the day before but was given 5 days total hold t |
| 2015-01-30 |
31 |
l3-501.15 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 sandwiches for catering cooling while wrapped and boxed, stacked on one a |
| 2015-01-30 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single use gloves stored under the handsink drain today- moved during inspection to correct. |
| 2015-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a slicer stored as clean today with dried food debris still on the backside of the blade. employee put on task of rewashing, rinsing , and sanitizing t |
| 2015-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the pass thru over the display line- food build up today. |
| 2015-01-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |provide an endcap on light on display line where one is missing. |
| 2015-01-30 |
45 |
l4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a cooler that is designed to keep pre-packaged and bottle products only cold. observed sandwiches cooling inside of this |
| 2014-12-09 |
52 |
provide a drainplug on the cardboard dumpster. |
| 2014-12-09 |
45 |
4-205.10observed a glass reach in cooler being used for food storage today when it is only approved for storing prepackaged and bottle products only. all foods moved. |
| 2014-12-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food prep worker with a wrist watch on today. |
| 2014-12-09 |
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 foods cooling in the glass reach in today and they were all tightly cover |
| 2014-12-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open hotdogs that were not date marked today- back dated to correct.observed date marking on products opened in the facility represe |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved soups holding at <135f today in the steam well after they had been heated already. soups taken out and reheated properly today to correct. |
| 2014-09-17 |
46 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed lime build up inside of the dishmachine. |
| 2014-09-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food service workers with watches and bracelets on today. |
| 2014-09-17 |
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 penne pasta that had cooled in a large portion and tightly covered- discar |
| 2014-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cold unit on the line out of order today- all foods moved to walk in to quickly chill down. see chart. |
| 2014-09-17 |
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 penne pasta that had been prepared at 7am that morning and still had not fallen below 45f after 8 hours. discarded today to |
| 2014-06-25 |
14 |
observed build up on a tea nozzle and inside of the ice machine today- keep food contact surfaces clean to sight and touch. all items properly washed today to correct.4-601.11 (a) |
| 2014-06-25 |
20 |
observed mulitple items stored at >45f today due to high stacking and lack of ice when using ice baths. hold tcs foods at 45f or less. all items moved to an ice bath or wic to quickly chill today.3-501.16 (a)(2) |
| 2014-06-25 |
19 |
observed chili stored in a steam table at <135f today- sent to be properly reheated today.hold tcs foods at 135f or more.3-501.16 (a)(1) |
| 2014-06-25 |
42 |
observed dishes stored on red plastic mats that had build up on them today. be sure dishes are stored on a clean surface.4-903.11 |
| 2014-06-25 |
31 |
observed freshly shredded cheese cooling on the buffet today and fresh cupped ranch cooling on the make line today- cool foods using approved methods and equipment. ice added to ranch storage and all containers of cheese were moved to wic to correct.3-5 |
| 2014-03-31 |
18 |
observed bowtie pasta that had been made at 8:30am(iced down at this time) and still had not reached <70f after the first two hours. pasta discarded by pic to correct. cool tcs foods from 135f to 70 within the first 2 hours and down to 45-41f or less in |
| 2014-03-31 |
47 |
clean grill press and lighting on the front line- soiled today.4-602.13 |
| 2014-03-31 |
40 |
wash avocados before slicing them. observed avocados with stickers still on them today.3-302.15 |
| 2014-03-31 |
38 |
observed two food service employees today who had bracelets on. food service employees are limited to a sinlge wedding band on their hands/wrists- no other bracelets, watches, or rings allowed.2-303.11 |
| 2014-03-31 |
31 |
observed bowtie pasta cooling in the wic today in a covered container on ice. the ice only had contact with the bottom of the bowtie pan. if using an ice bath, then be sure the product is shallow, ice levels are up high, and the product is stirred regul |
| 2014-03-31 |
26 |
keep chemicals labeled. observed a spray bottle with a clear liquid inside today that was not labeled. labeled during inspection to correct.7-102.11 |
| 2014-03-31 |
21 |
observed mashed potatos in the wic cooler from the night before with no date mark on the product. date mark all tcs foods once they have been opened/made. dated today.3-501.17 |
| 2014-03-31 |
20 |
observed salad bar holding producs stored on top of the unit at >45f today(see chart). food items stocked that morning were moved to wic to quickly chill down and products that had been stored overnight in cooler were discarded by pic today. repairman c |
| 2013-12-19 |
45 |
4-205.10 food equipment, certification and classificationglass ri unit is approved for prepackaged/prebottled products only. observed a container of lettuce that was used to make salads today stored and cooling in this unit- pic moved to wic. |
| 2013-12-19 |
31 |
3-501.15 cooling methodscool foods using approved methods such as ice baths, ice paddles, shallow portions, metal pans, uncovering product, stirring product regularly, use wic or wif. observed multiple foods cooling throughout the facility today in smal |
| 2013-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark turkey sausage once it has been opened. observed two separate packages of open turkey sausage today that was not date marked- pic corrected |
| 2013-12-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed grime and a hair inside of ice buckets today- sent to be washed, rinsed and sanitized during inspection t |
| 2013-09-03 |
17 |
3-403.11 reheating for hot holdingreheat foods before placing them on the steam table. observed broc. and cheese soup that had been reheated on the steam table for >4 hours- product voluntarily discarded today. heat these in a microwave, oven, or stove b |
| 2013-09-03 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or know where to find a list of them for reference. handout provided today- recommend posting this. |
| 2013-09-03 |
20 |
. . . 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain tcs foods at 45-41f or less. observed a portion of the cold line out today- foods moved to wic to quickly chill-repairman ca |
| 2013-09-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm. observed <150ppm in a sanitizer bucket today. recommend to use more sanitizer and fewer rags |
| 2013-09-03 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositiononly hold tcs foods for 4-7 days once they have been opened/made. observed premade american cheese sandwiches dated for >7 day prior. use or discard |
| 2013-09-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore dishes on a clean, dry surface. observed multiple dishes being stored on red mats that were soiled today. |
| 2013-09-03 |
35 |
3-602.11 food labelsstrawberry shortcake was offered as grab n go today and was not labeled. shortcake moved to employee controlled display case today. provide a label as stated in 3-602.11 if they are going to be stored as a grab n go product. |
| 2013-09-03 |
45 |
4-205.10 food equipment, certification and classificationequipment must be used as designed and intended. observed glass ri labeled by manufacturer as for pre-packaged/bottled products only. observed deli sandwiches cooling down in a glass ri unit today |
| 2013-09-03 |
27 |
3-502.11 variance requirementrop of soups was occuring. pic has decided to open these few soups that are left over occasionally, before cooling them. this method would not be considered rop and would not require a variance or haccp. |
| 2013-06-27 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses as discussed-handout provided today. |
| 2013-06-27 |
4 |
2-401.11 eating, drinking, or using tobaccostore employee drinks with a lid. observed an enrgy drink stored in a cooler with no lid-discarded. |
| 2013-06-27 |
27 |
3-502.11 variance requirementobserved soups being reheated in sealed bags and chilled in bags as well. this is rop(reduced oxygen packaging) and willneed a variance if c. bot. and listeria growth are not controlled as decribed in 3.502.12. a haacp plan i |
| 2013-06-27 |
30 |
8-103.11 documentation of proposed variance and justificationa haccp plan is needed for rop. variance may be required-see above. |
| 2013-06-27 |
35 |
. .... . . . 3-602.11 food labelsstrawberry shorcake as offered to customers today requires labeling. label info. shall include all items listed in 3.602.11. to avoid labeling, have employees hand product to customer rather than it being grab and go. |
| 2013-06-27 |
31 |
3-501.15 cooling methodscool foods using approved methods such as small portions, metal pans, ice bath, wif, wic, uncovering, stirring , ice paddles, etc. observed multiple tcs foods cooling in large portions, lids on tight , and in small cold holding un |
| 2013-06-27 |
38 |
2-303.11 prohibition-jewelryonly a single wedding band is allowed- no other rings, bracelets, or watches allowed on hands/wrists. observed a watch and a bracelet on employees today. |
| 2013-06-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore ice bucket on a clean surface-red rubber was soiled today. |
| 2013-06-27 |
45 |
4-205.10 food equipment, certification and classificationobserved cut fruit, salads, and other tcs foods stored in glass ri cooler today and this cooler is designed to only store prepackaged/bottle products. |
| 2013-06-27 |
52 |
5-501.114 using drain plugs provide a drainplug where missing. |
| 2013-02-18 |
2 |
be sure all employees know the big five illnesses that must be reported to the manager if they are diagnosed or exposed. handout given today. |
| 2013-02-18 |
6 |
food service employees must wash hands after handling soiled equipment/utensils or any other items that owuld contaminate hands such as switching between raw and rte foods; handling trash; using restroom etc. observed employee using a spray arm to prewas |
| 2013-02-18 |
6 |
wash exposed arms when washing hands. |
| 2013-02-18 |
38 |
food service employees are limited to a single wedding band-no other hand/wrist jewelry. employee cutting lettuce has a bracelet on today. |
| 2013-02-18 |
52 |
provide a drainplug for the cardboard dumpster-missing today. this can be access for pest harborage. |
| 2013-02-18 |
45 |
glass ri cooler up front is only approved for pre-packaged/pre-bottled products-a salad was stored in it today. |
| 2013-02-18 |
42 |
store clean dishes on a clean; dry surface. customer drink cups were stored on a soiled red platform today. sent to dishroom to be rewashed. |
| 2012-12-20 |
20 |
observed the cold holding unit which had been out of compliance holding tcs foods such as pasta salad and melons at 41-43f. corrected. |
| 2012-12-10 |
13 |
separate fruits and vegetables before they are washed from ready to eat food such as vegetables that have been washed. observed unwashed whole heads of lettuce being placed on a cutting board where washed produce was being cut. cdi by instruction. |
| 2012-12-10 |
40 |
whole; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in a ready to eat form. observed an employee ta |
| 2012-12-10 |
31 |
use proper methods to cool tcs food within the time allowed by the rules. observed cooked shrimp in tied bags and a tightly covered plastic container at 56f after 5.5 hours of cooling. this was corrected by taking the lid off and placing in the freezer |
| 2012-12-10 |
21 |
observed the walk-in refrigerator holding at 42-44f. at this temperature date marking of tcs food can only be for 4 days. according to one of the managers; some items such as ranch dressing; made in house; are date marked and held for 5 days. cdi by in |
| 2012-12-10 |
20 |
maintain tcs food (time/temperature control for safety) at 45f or below when cold holding. observed one cold holding unit at 55-60f containing melons; cheese ect. items were taken to the walk-in to cool. |
| 2012-12-10 |
13 |
single-use gloves shall be used for only one task; used for no other purpose; and discarded when damaged or soiled. observed an employee cleaning the make area and then switching to making sandwiches without a change of gloves. cdi by instruction to th |
| 2012-12-10 |
8 |
a handwashing sink shall be maintained so that it is accessible for use by employees at all times and may not be used for any other purpose. observed the hand sink in the prep area being used for storage of a sanitizer bucket and towels. cdi. |