| Violation Date |
Code |
Description |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.obsrved food debris build-up on cook line equipment. |
| 2018-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2018-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed box of tortillas stored on walk-in floor. |
| 2018-12-12 |
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 noodles incorrectly date marked.keep 'prepared date' with foods.cdi by correcting date mark. |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and corn stored on line prep cooler > 45f. cdi- food items cooled and returned to prep cooler. pic will monitor temperatures on unit. |
| 2018-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken and potatoes on buffet < 135f. pic will monitor temperatures on buffet and in warmer.cdi by reheat to 165f. |
| 2018-12-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine. |
| 2018-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue on pans on the drying rack. |
| 2018-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans on the drying rack. |
| 2018-05-09 |
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. -pfobserved pan of chicken cooling in upright cooler in gold room. chicken was in a thi |
| 2018-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced tomato, chicken breast, and top layers of deli meats > 45f.cdi- food items moved to walk-in for cooling.pic will maintain food items on tphc going forward until cooling un |
| 2017-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some minor grease and food debris under large equipment. cleaning is needed. (0pts) |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. deli slicer with dried debris on it in mondo's stored as clean. cdi- removed for cleaning by chef corey. |
| 2017-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers stacked while wet. repeat |
| 2017-05-12 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on mamas pizza prep cooler. 4-502.11(a) maintain utensils in good repair. observed damaged, warped/cracked plastic food containers. |
| 2017-05-12 |
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 inside two hot holding units. one in gold room, one in the main kitchen. gold room unit cleaned while onsite. observed food debris in unus |
| 2017-05-12 |
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. observed grease and food debris build up under the zatar |
| 2017-03-30 |
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 build up on floor under equipment. |
| 2017-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up inside some reach in gaskets and inside reach in units used for storage, outsides of equipment and handles. |
| 2017-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. separate the metal pans to allow for air drying. observed these items stacked while wet. |
| 2017-03-30 |
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 items such as cut deli meats, salsa and other items cooling while covered |
| 2017-03-30 |
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 items on the mondo sandwich line missing date labels. according to the pic the prep cart plastic cover is labeled with the date, bu |
| 2017-03-30 |
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 the dismachine employee handle dirty dishes and attempt to unlo |
| 2016-12-15 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the dishmachine reaching a maximum final rinse temperature of 158.5f. each subsequent cycle, the unit measured lower in temperature. vr- advis |
| 2016-12-15 |
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 one pan of cooked steak cooling while partially covered decrease only 25 degrees f in one hour in the center of the product. |
| 2016-12-15 |
19 |
4i3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken patties stored at 101-110f inside a mamas pizza hot holding cabinet and lasagna in the same cabinet as low as 124f. observed pork inside the salsaritas hot holding ca |
| 2016-12-15 |
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 date labels on cooked vegetable mixture stored in the mamas pizza station for 2-3 days. observed pasta in mamas pizza station st |
| 2016-12-15 |
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 pan of steak stacked in a metal pan partially covered with plastic wrap c |
| 2016-12-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies near the dishmachine. facility has called in for an additional treatment. |
| 2016-12-15 |
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 stamp on the cooked |
| 2016-12-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in a container in the dish machine storage with food debris. observed clean utensils stored on the |
| 2016-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed the hot holding cabinets in the mamas pizza station not able to maintain hot foods at 135f and above. observed the handles in need of repair to the hot holding cabinet on the gold room side. observed a |
| 2016-12-15 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed the dish machine only reaching a maximum surface plate temp of 158.5f. ensure that the unit is meeting the manufacturers specifications of 180f for final rinse temp. |
| 2016-12-15 |
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 build up on the walls behind the prep tables ins |
| 2016-12-15 |
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 a knife in use at zatar stored in between the flip top cooler and wall. |
| 2016-09-28 |
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 working squeeze bottles of sauces unlabeled in zatar and unlabeled sour cream in salsaritas. |
| 2016-09-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.improvement noted on repairs, area of missing wall coving still needed at handsink nearest to |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. repair the back area handsink faucet (nearest to the dry storage room). replace the broken air thermometers inside the mamas flip top cooler. |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic food containers tightly stacked while wet on the air drying shelving in the dishroom. |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed condiment cups with tabouli inside the zatar cold holding drawer at 52f. observed banana pudding on insufficient ice stored in the gold room at 49f. observed sliced ham at 46f, |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gyro meat being hot held in double cambros on the flat top grill at 121-131f. cdi by reheating to 172f. observed small portioned pans of lasagna as low as 123f. cdi by placing |
| 2016-05-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach stored at 49f at mondo subs. cdi by removing to cool and replacing with product at 45f and below. |
| 2016-05-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatoes in zatar at 126f. cdi by reheat to above 165f. |
| 2016-05-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proepr concentration in between uses. observed one wiping cloth bucket at 50ppm quat. cdi by refilling at 200ppm. |
| 2016-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed vegetable debris left on the chopper and slicer in the kitchen. observed knives with food debris stored as clean on the knife rack. observed sticker r |
| 2016-05-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a metal pan properly stored and labeled undercooked chicken, store as raw chicken and reheat to above 165f inside the w |
| 2016-05-06 |
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 times labeled on the pro |
| 2016-05-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups in cup dispensers overstacked. cdi- overstacked cups were removed while onsite. |
| 2016-05-06 |
45 |
4-501.11 maintain equipment in good repair. monitor the prep cooler at mondo sub, ensure that unit is properly working. observed the top portion items measuring 45f. the unit reportedly has a short and cuts off. observed no temperature violations while on |
| 2016-05-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning inside hot holding cabinets in gold room and mamas pizza. general cleaning needed on the outsides of prep coolers. clean the inside of the |
| 2016-05-06 |
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. reseal frp at the handsink at the tilt skillet. repair broken tiles with standing water |
| 2016-01-27 |
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 floor tile damage near the cook line in zatar and the dry storage room. 6-501. |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal containers stacked while still wet. |
| 2016-01-27 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed bowls of lettuce stored on the serving line in salsaritas without a sneeze shield and lightly covered with aluminum foil. cdi by voluntarily moving. sneeze sh |
| 2016-01-27 |
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 containers of spices not labeled and squeeze bottles of sauces unlabeled also. |
| 2016-01-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a spray bottle of stainless steel cleaner stored with portion cups in zatar. cdi by removal. |
| 2016-01-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on the roof of the large ice machine (right). |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cold products above 45f, due to cold units in need of repair, including but not limited to: tabouli salad, sl tomatoes, chick peas, humus, yogurt sauces, sliced deli mea |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the slicer in the mondo station cleaned for the day stored for use with food debris left on the underside of the blade. cdi by cleaning and sanitizing |
| 2015-10-07 |
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 at 4pm, observed items left on the s |
| 2015-10-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a presence of fruit flies in the salad bar items. cdi by voluntary disposal of all products. products will not be able to be stored here unless the products can |
| 2015-10-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies in the mop sink area and in the salad bar area. facility is to have the area treated within 10 days. |
| 2015-10-07 |
45 |
4-501.11 maintain equipment in good repair. observed the zatar prep cooler not maintaining temperature. observed the prep cooler maintaining an internal air temperature of 50f. observed the top portion of the mondo subs prep cooler maintaining products 47 |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean insides of equipment. observed food debris and/or oil on bakers racks, hot holding units, fryers, etc. |
| 2015-10-07 |
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 build up of dirty standing water near the can wa |
| 2015-10-07 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed the end glass to the sneeze shield in the italian station missing. observed items covered temporarily until the glass is re-installed. |
| 2015-05-11 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed handwash sink with low water pressure and no hot water. repair. |
| 2015-05-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several heavily stained cutting boards in use. cutting surface contains deep grooves that are not easily cleanable. resurface or replace. |
| 2015-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2015-05-11 |
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 beef cooling in low boy cooler and covered with plastic wrap. use walk-in |
| 2015-05-11 |
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 salad bar items wthout time |
| 2015-05-11 |
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 ready-to-eat food items (chicken, gyro) incorrectly date marked and not date marked. chicken was prepared on friday and had a monda |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue/stickers on pans stored as clean on the drying rack. cdi by removing sticker residue on pans and wash, rinse, sanitized.observed build |
| 2014-12-09 |
35 |
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. -pfobserved a small amount of |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ready to eat lettuce on small bowls of ice in salsaritas and items on the salad bar stored at temperatures above 45f. cdi by voluntarily discarding lettuce and properly storing. |
| 2014-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved items prepared today stored with a different day label and no date. for example items prepared today (tuesday) stored with a monday or f |
| 2014-12-09 |
45 |
4-501.11 maintain equipment in good repair.repair the broken flip top cooler lids in mamas pizza. observed underlying sytrofoam exposed and breaking off with the lid is opened and closed. observed 3 torn gaskets on the prep coolers in mamas and a torn gas |
| 2014-12-09 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a missing wall coving between the walk in cooler and the elevator (work order has been placed). walk in cooler floor still needs repa |
| 2014-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed utensils stacked while air drying on shelving. |
| 2014-09-16 |
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 the shaver used for cutting off gyro meat stored in room temperature sa |
| 2014-09-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a presence of fruit flies in the dining room, specifically near the coffee station and salad buffet. vr- facility is to provide proof of pest control treatment within 10days an |
| 2014-09-16 |
35 |
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. -pfobserved self service packa |
| 2014-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items stored on the salad bars at 54-55f (see temperature observations chart). cdi by vol discard and removal. |
| 2014-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed grill marked/par cooked chicken. left par cooking form to be completed. vr- must be completed within 10 days. |
| 2014-09-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed fruit flies inside the salad bar food products. cdi by voluntary disposal. these products will not be stored on the salad bar until they can be properly protected |
| 2014-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold food at or below 45f (41f after 1/1/19). observed lettuce varieties and tomatoes stored above 45f on the salad bar. ob |
| 2014-06-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all items stored greater than 24 hrs. observed a single pan of cooked fajita beef that was prepped over 24hrs prior. cdi by pr |
| 2014-06-19 |
22 |
3-501.19 time as a public health control - p,pfproperly follow time as a public health control procedures. observed lettuce in the salsaritas stand with no time stamp. cdi by voluntary disposal and replacing with fresh product and time stamping. |
| 2014-06-19 |
31 |
3-501.15 cooling methods - pfproperly cool products down using approved methods. observed several tomatoes cooling inside prep coolers or serving lines. advised to store in the walk in cooler vented/uncovered to allow for rapid cooling prior to serving. |
| 2014-06-19 |
35 |
3-602.11 food labels - pfprovide proper food labels for all packaged self service products. observed packaged self service to go products without proper labeling. labels do not list microingredients and does not state what allergens the product contains. |
| 2014-06-19 |
37 |
3-306.11 food display-preventing contamination by consumers - pprovide proper utensils for salad bar items to prevent contamination by the consumer. observed condiment cups stored inside the salad bar croutons and sunflower seeds as serving utensils. cdi |
| 2014-06-19 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly air dry all utensils. observed a small amount of items stacked while wet. |
| 2013-12-13 |
53 |
6-501.12 cleaning, frequency and restrictions. observed grease buildup on the hood above the grill as well as under cooking line equipment. |
| 2013-12-13 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation- properly caulk any gaps in equipment. observed uncaulked seam behind handwash sink in the gold room. also observed open pipe under pizza prep station. fill gaps in the wood underneath the pizza |
| 2013-12-13 |
36 |
6-501.111 controlling pests- facility should control active presence of all insects. observed presence of single cockroach in the pizza station. activity has decreased greatly, followup visits will be made to ensure proper pest control is maintained. fa |
| 2013-12-13 |
35 |
.. 3-602.11 food labels- label all prepackaged self service products as required by the rules. observed sandwiches, salads, fruit medleys, and puddings without proper labeling requirements. facility has made progress on developing labels but does not ye |
| 2013-12-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain all cold foods at 45f or below (41f after 1/1/19). observed several salad bar items over filled and not submerged fully in ice |
| 2013-08-16 |
11 |
3-202.15 package integrityproperly discard or store all dented cans for return to vendor. observed one rusted can and one badly dented can stored on shelving for use with other cans. was unable to determine whether the seal had been compromised. |
| 2013-08-16 |
35 |
3-302.12 food storage containers identified with common name of foodproperly label all dry goods with the common name of the food. observed bags of dry goods not labeled. |
| 2013-08-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredensure all metal pans are properly air dried. observed metal pans stacked while wet. |
| 2013-08-16 |
36 |
6-501.111 controlling pestsfacility must have measures in place to accurately eliminate the presence of pests. observed a large active presence of roaches in the pizza service area. this area was closed to prepare for cleaning, treatment and repair. this |
| 2013-08-16 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealedfacility has damaged wall covings that are serving as insect harborage areas. this area should be removed, treated and sealed.6-501.12 cleaning, frequency and restrictionsmaintain all floors, |
| 2013-08-16 |
54 |
. 6-202.11 light bulbs, protective shieldingprovide a light shield for the hood system light that is currently unshielded. |
| 2013-08-16 |
45 |
4-101.17 wood, use limitationthe wood shelving inside the pizza area will need to be painted or sealed.4-402.11 fixed equipment, spacing or sealing-installationcounters in the pizza prep station has large gaps in the wood under the counters. these areas s |
| 2013-04-16 |
54 |
shielded; coated; or otherwise shatter-resistant bulbs need not be used in areas used only for storing food. observed missing light shield above ice machine area. |
| 2013-04-16 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed dust on the ceiling and vents next to the ice machine. also noted build up on the on the floor next to the hand sink at mama leones |
| 2013-04-16 |
45 |
replace broken top cooler handle on the pizza prep cooler at mama leones. |
| 2013-04-16 |
41 |
don't store knives at mondo subs between cooler and the counter. store in a clean area or on a clean surface; knives rewashed. |
| 2013-04-16 |
20 |
maintain ph/tcs foods at 41f or less. observed hamburgers and chicken at grill nation in the prep cooler drawers at 51-53f and the refrigerator in the gold room was at 53f. all items were pulled and sent to the walk-in cooler. a work order was put in f |
| 2013-04-16 |
17 |
potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165f for 15 seconds. observed two pieces of lasagna |
| 2013-04-16 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed hand sink in the gold room not working properly due to water heater needing to be repaired. 10 day follow up.a handwashing sink may not be used for pu |
| 2012-12-04 |
37 |
food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. observed salad sneeze guards not angled properly to protect dressings. soup wells ha |
| 2012-12-04 |
31 |
ensure cooked pork loins are cooled properly. observed 3 pork loins at 144f in a 2 inch pan covered with plastic wrap. plastic wrap was removed and item was left on the walk-in cooler speed rack to finish cooling. |
| 2012-12-04 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. observed no splash guards on the mama leone's handsink while food preparation and storage is within the splash zone of the sink. |
| 2012-12-04 |
16 |
ensure poultry is cooked to 165f for 15 seconds. observed a final cook temperature of 138f on fried chicken tenders at grill nation. chicken was re-cooked to 196f. pic instructed staff to use fryer timer and check items with a thermometer. |
| 2012-12-04 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed dust on the ceiling and vents next to the ice machine. also noted build up on the walls around the dish area. |
| 2012-12-04 |
54 |
shielded; coated; or otherwise shatter-resistant bulbs need not be used in areas used only for storing food. observed missing light shield above ice machine area. |
| 2012-12-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up on equipment in several areas; especially the unused warming drawers at mondo subs. |
| 2012-12-04 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed gold room handsink used as a dump sink. area has a undercounter dish machine for washing pitchers and utensils but no dump sink or prewash station. water heater or filter n |