| Violation Date |
Code |
Description |
| 2018-09-19 |
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 damage to the storage closet due to a refrigerant leak.6-501.12 floors, walls, |
| 2018-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of hydrogen peroxide stored above a prep sink. item was moved. |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed tape holding several prep tables together in back prep room. |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface behind grill area. |
| 2017-08-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing jeweled rings and watches. |
| 2017-08-23 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed customer dispensing ice from chest cooler. cdi cooler relocated to under sneeze guards. |
| 2017-08-23 |
31 |
jephmeh 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 facility preparing salads with lettuce at 74f, adding grilled chi |
| 2017-08-23 |
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 bologna opened on 7/28 in reach-in cooler. cdi all bologna voluntarily discarded. |
| 2017-08-23 |
9 |
3-201.11 use food from approved sources only. -p observed cakes prepared at members homes. verification required. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel drying dishes. |
| 2016-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing a hair restraint. |
| 2016-12-21 |
33 |
3-501.13 thawing - c observed hot dogs thawing in standing water. |
| 2016-12-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw stored on ice measuring 50f; cdi slaw placed into refrigerator to cool down to required temp. ( when using ice ensure container is fully submerged). observed slaw down to 4 |
| 2016-06-08 |
36 |
(no points deducted)6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-06-08 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station.iko8lll8 |
| 2015-12-29 |
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. (floors th |
| 2015-12-29 |
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. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment) |
| 2015-05-06 |
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 employees preparing food with jewelry on arms (watches, bracelets).2-402.11 use head coverings, beard guards and clothing to re |
| 2015-05-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed beverage pitchers stored in dining room for self-service without lids. cdi lids added. |
| 2014-10-15 |
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 ice scoops stored on unclean surfaces. cdi by placing on clean surfaces |
| 2014-10-15 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and sliced tomatoes stored in ice bath > 45f. cdi by instructing pic to use metal pans with lids and to use deeper pans to store ice around smaller container. |
| 2014-10-15 |
9 |
3-201.11 use food from approved sources only.-p desserts are being prepared in-house or store bought prepackaged according to pic. |
| 2014-03-26 |
39 |
3-304.14 wiping cloths, use limitation- wet wiping cloths must be stored in sanitizer when not in use. observed wet wiping cloths stored on food prep tables. |
| 2014-03-26 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. person in charge was not certified. |
| 2012-12-19 |
47 |
observed insides of upright reach-in coolers in need of cleaning. |
| 2012-12-19 |
26 |
label all spray bottles that are not the original container. observed cleaner in unlabeled spray bottle. cdi by labeling. |
| 2012-12-19 |
14 |
keep sanitizing solution at 50-200ppm chlorine. observed sanitizer spray bottle with chlorine solution in excess of 200ppm. cdi by adding water to spray bottle. |
| 2012-12-19 |
1 |
no certified food manager present during inspection. cdi by instruction. |