| Violation Date |
Code |
Description |
| 2018-08-01 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit. replace gaskets. |
| 2018-08-01 |
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 chicken cooling in the walk in while covered with saran wrap. observed s |
| 2017-12-12 |
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. wall at ice machine needs some cleaning of dust and walls |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on wall of walk in cooler and flour build up on fan in prep room. |
| 2017-12-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed quat sanitizer in use at 3 comp sink but no quat test strips available. cdi- pic said they will use chlorine sanitizer and available chlorine test strips until the |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer with evidence of a leak with ice build on floor. |
| 2017-12-12 |
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 tubs of flour not labeled in prep room. |
| 2017-08-17 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed employee handling raw hamburger meat, then rinse hands at 3 comp sanitizer sink and dry hands at handsink. cdi- employee corrected, re-washed and dried hands using soap and towels at handsink. |
| 2017-08-17 |
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 two large containers of chili in walk in, one thawed 4 days ago and one thawed over 24 hrs ago that were not date marked. cdi- chil |
| 2017-08-17 |
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 deep and covered container of chicken salad cooling in wic for 3.5 hrs at |
| 2017-05-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee storing personal items in fridge unit above food. cdi- items moved to separate area. |
| 2017-05-02 |
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 cut lettuce just prepped and placed in make table for cooling at 50 degree |
| 2017-05-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles of degreaser. cdi- bottles labeled. |
| 2017-01-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen. cdi- drink removed. |
| 2017-01-18 |
14 |
4-702.11 before use after cleaning - p properly wash rinse and sanitize food contact surfaces. observed dishes being washed in a soap and sanitizer mixture in first comparment of 3 comp sink, then rinsed in second compartment and air dried.need to set up |
| 2017-01-18 |
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 grilled onions that had been cooling at room temp without temperature control for approx. 2 hrs that had just been placed in |
| 2017-01-18 |
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 grilled onions that had been cooling without temperature control in deep t |
| 2017-01-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non approved propane burner pic said is used to boil eggs. need to remove this non approved equipment and only use approve |
| 2017-01-18 |
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 in use knife stored between prep cooler and prep table in a place diffic |
| 2017-01-18 |
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 duct tape frp at can wash needing to be properly repaired as duct tape is not |
| 2017-01-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tub of raw chicken stored on floor of walk in cooler. cdi- food stored off the floor. |
| 2016-10-18 |
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 door to manager's office to have heavy build up. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed reach in ambient air temperature to be above 45 f (see temp chart). all items were removed from unit and pic instructed not to use unit until repaired. |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in reach in cooler above 45 f (see temp chart). according to pic items were in reach in less than 2 hours. cdi- items were moved to walk in cooler. |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep unit and reach in freezer. repair or replace. |
| 2016-06-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 containers of food stored on floor in walk in cooler and freezer. cdi- items were removed from floor. |
| 2016-06-17 |
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 freshly cut lettuce cooling in prep unit at 57 f. cdi- lettuce was placed |
| 2016-06-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed preparation of raw chicken taking place right beside ready to eat cabbage preparation. cdi- cabbage and raw chicken were separated from each other and advised pic to separate the 2 |
| 2016-02-08 |
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 hot dogs, ham and turkey without datemark in prep unit. cdi- pic back dated these items. |
| 2016-02-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into front handsink. cdi- through instruction with pic. |
| 2016-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in cooler starting to rust. repair or replace. |
| 2016-02-08 |
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 grease build up on walls throughout kitchen. cle |
| 2015-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed soiled employee apron and rag stored on top of covered single service items. cdi-items were removed from storage area. repeat. |
| 2015-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed rolling storage cart to be rusty and in disrepair. also observed, gaskets in prep unit to be split. repair or replace. |
| 2015-08-11 |
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 chicken cooling in reach in cooler tightly covered. cdi-cover was removed |
| 2015-02-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored with dry storage items. |
| 2015-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the heat lamp and around the hood filters and ansul pipes. |
| 2015-02-10 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required.observed employees wipe gloved hands on their aprons. provided education and instructed to change gloves. |
| 2015-02-10 |
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 properly cool foods using the listed approved methods. onions were left out of refr |
| 2015-02-10 |
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 sauteed onions inside the reach in cooler as high as 83f. according to the pic, the onions had been cooling for 2-3 hrs. cdi |
| 2015-02-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.the pic was unable to provide documentation of being a certified food protection manager. |
| 2014-10-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths left on the prep table. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced tomatoes and shredded above 45f. cdi items were left out by accident and were left inside the unit to properly to cool down. |
| 2014-05-15 |
38 |
2-402.11 effectiveness-hair restraints - call employees handling food are required to wear a hair restraint. observed an employee preparing onion rings without a hair restraint. repeat |
| 2014-05-15 |
26 |
7-208.11 storage-first aid supplies - p,pffirst aid supplies that are in a food establishment for employees use shall be labeled and store in a kit or a container that is located to prevent the contamination of food, equipment, utensils, single service an |
| 2013-07-11 |
34 |
4-502.11 (b) good repair and calibrationmaintain all thermometers calibrated and in good repair. observed stem thermometer measuring 20f in ice water. |
| 2013-07-11 |
38 |
2-402.11 effectiveness-hair restraintsprovide and effective hair restraint for all employees preparing food. observed an employee preparing onion rings without a hair restraint. |
| 2013-02-04 |
54 |
rules require ventilation systems to be clean and free from excessive dust accumulation. observed excessive dust accumulation on multiple vents in kitchen. |
| 2013-02-04 |
53 |
rules require ceilings be clean and free of soilage. observed ceilings excessively stained and in need of cleaning. |
| 2013-02-04 |
39 |
rules prohibit food employees from wearing soiled towels and wiping clean hands on them. observed food employee searing soiled towel and wiping hands on it. cdi- corrected through instruction |
| 2013-02-04 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed sliced cheese with no date marking. cdi- corrected through instruction |
| 2013-02-04 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-02-04 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-04 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-10-26 |
38 |
observed employee with no hair restraint on while preparing onion rings. |
| 2012-10-26 |
31 |
lettuce is now a tcs product. properly cool in shallow containers with vented lids. also observed sauteed onions covered at 70f while cooling. |
| 2012-10-26 |
21 |
properly date mark all tcs/phf rte foods with prep and dicard date for a max hold of 4 days. |
| 2012-10-26 |
6 |
properly wash hands in between glove changing. |
| 2012-10-26 |
2 |
pic has an employee policy but has not trained the staff yet. |
| 2012-10-26 |
1 |
pic not certified. points will be deducted after 1/1/14. |