| Violation Date |
Code |
Description |
| 2019-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up on fridge racks and sides of fryers needing better cleaning. |
| 2019-01-07 |
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 slaw in 2 door fridge made 4 days ago acc. to pic that was not date marked. observed chub of ham opened 3 days ago in walk in coole |
| 2019-01-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees doing multiple tasks, handling walk in cooler doors, cracking eggs, etc. and never changed gloves. cdi- employees removed soiled gloves, was |
| 2019-01-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food in prep cooler and 2 door fridge. cdi- drinks removed. |
| 2018-07-18 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. clean utensils and equipment that are held outside of food every 4 hours. observed knives and spatualas that were not cleaned since 5:30am. cdi items moved to sink for cleaning and repla |
| 2018-07-18 |
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 hotdogs, diced ham, milk, and hashbrowns that were not dated. cdi items dated. repeat. |
| 2018-07-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed santizer buckets and bottle of degreaser not labeled and sanitizer bucket with soapy water. cdi containers labeled. |
| 2018-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed rice holding at 108f. cdi item moved reheated. |
| 2018-07-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer buckets that were at 0ppm and soiled with food debris. |
| 2018-07-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without hair restraint. repeat. |
| 2018-06-28 |
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 chili, potatoes, and cole slaw without dates. repeat. cdi items dated. only items not dated. escalated down to half points. can go |
| 2018-06-28 |
6 |
2-301.15 where to wash - pf. observed employee wash hands in prep sink. cdi hands washed in handsink.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. |
| 2018-06-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees use gloves to go in and out walk in unit, go from raw to touch rte food multiple times, and touch cell phone and return to food prep withou |
| 2018-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black debris. repeat. facility should start cleaning atleast weekly instead of a monthly basis. |
| 2018-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved country steak pulled from oven at 122f. cdi pans of steak placed back inside to finish cooking. facility did not placed |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese stacked high in prep top at 51 and eggs on counter at 54f. cdi eggs placed in prep top for cold holding and top portion of cheese separated to cool down. |
| 2018-06-28 |
36 |
6-202.15 outer openings, protected - c. observed back door with space at the bottom and bottom corner where pests can enter.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility that were coming into contact wit |
| 2018-06-28 |
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 potatoes, hashbrowns, and salmon patties cooling in plastic containers or |
| 2018-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without a hair restraint. |
| 2018-06-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed bowl with splits and cracks used to hold food. cdi bowl discarded.4-501.11 maint |
| 2018-06-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.observed dishes actively being washed with hot sanitizer water that was soiled with food debris. cdi water emptied and refilled. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryers, grill, racks, and exterior of containers soiled with food debris. repeat. |
| 2018-06-28 |
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 handsink and paper towel dispenser handles soile |
| 2018-06-28 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee handbag on dry storage rack with food for facility and cell phone stored on prep table while food is being processed. |
| 2018-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored in reach in cooler. cdi- bottle removed. |
| 2018-02-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with build up in top underside of bin and around ice chute. cdi- ice melted down so machine can be properly cleaned. |
| 2018-02-01 |
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 a number of foods prepared 1-4 days ago not date marked in prep cooler and walk in cooler including: gravy, spaghetti, fried pork c |
| 2018-02-01 |
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 deep container of cooked potatoes cooling in fridge at 72 degrees approx. |
| 2018-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pans just washed that were tight stacked while wet and a pot drying with water collecting at bottom. pans separated and pot stored inverted to properly dry. |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed significant ice build up in walk in freezer evidence fan unit is leaking, needing repair. observed walk in freezer door broken, falling off hinges, needs repair asap. observed some racks and tables rust |
| 2018-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant greasebuild up on sides of fryer and flat grill needing cleaning. observed outsides of food tubs and various shelving and racks needingc |
| 2018-02-01 |
37 |
3-307.11 protect food from contamination sources. observed pan of pie placed on cutting board on prep table used to cut raw steaks with raw meat debris still on table and cutting boards. cdi- pie removed, table and cutting board cleaned and sanitized befo |
| 2017-10-31 |
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 a few foods made yesterday stored in prep cooler that werer not date marked including fried okra, fried squash, and fried pork cho |
| 2017-10-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed package of raw chicken livers stored above open container of pickles in prep cooler and container of raw chicken stored on same flat pan next to sealed package or raw pork in walk |
| 2017-10-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black build around ice chute needing cleaning. ice disposed of in bin to have bin cleaned asap. |
| 2017-10-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several spider webs on walls and pipes above water heater near entrance to walk ins hallway. need to clean area and continue pest control efforts. |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant grease build up on sides of fryer and flat grill needing cleaning. observed outsides of food tubs and various shelving and racks needing |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer fan cover broken in a few places and walk in freezer fan unit leaking, needing repair. observed some racks and tables rusted or peeling. |
| 2017-10-31 |
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 floors under equipment needing better cleaning t |
| 2017-10-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic/ cook, not wearing a hat or hair restraint. cdi- cook put on a hat during inspection. |
| 2017-06-21 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 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 hand |
| 2017-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed salmon patty mix containing raw egg stored above ready to eat food in the reach in cooler. observed ready to eat bologna stored wrapped and on sheet pan next to raw meats. cdi - a |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some containers in use with old labels still attached. cdi - explained cleaning, manager sent items back to be reprocessed. |
| 2017-06-21 |
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 marking on ready to eat turkey, gravy, bbq, feta, and black eyed peas. manager confirmed all were made earlier this week. |
| 2017-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed printed menu used asterisks for both undercooked foods as well as for periodic specials. also observed d |
| 2017-06-21 |
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 boiled potatoes cooling in reach in and measuring 95f. pic said they were |
| 2017-06-21 |
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 server touch toast with her bare hands to butter it. cdi - employee corrected, toast reprepared. |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed some racks and tables rusted or peeling. |
| 2017-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed better cleaning needed throughout. |
| 2017-06-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed no backflow prevention device on hose to can wash. vr - verification required. will return next thursday to en |
| 2017-06-21 |
50 |
5-402.13 - liquid waste (mop water, etc) shall be conveyed to the point of disposal through an approved sanitary sewage system that is maintained and operated according to law p. observed can wash present outdoors and covered with two dishracks and some |
| 2017-06-21 |
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 some damaged floor tiles. |
| 2017-06-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thin probe thermometer in place but battery had died. vr - verification required. will return next thursday to ensure com |
| 2016-11-02 |
9 |
3-201.11 use food from approved sources only.-p observed no invoices for cakes and pies. cdi by instruction. verification required. |
| 2016-11-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black debris on inside surfaces. repeat violation. |
| 2016-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles not labeled. cdi bottles labeled. |
| 2016-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamer on table labeled keep refrigerated. cdi creamers placed in reach-in cooler. pic stated they will change to creamers that do not require refrigeration. |
| 2016-11-02 |
54 |
4-202.18 ventilation hood systems, filters - c observed ventilatoin system above stove collecting debris. |
| 2016-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. observed overall improved cleaning of nonfood contact surfaces. repeat violation. |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hydrated hash browns, eggs and creamer above 45f. see temperature chart for temperature observations. cdi hash browns taken to walk-in cooler to rapidly cool. eggs voluntari |
| 2016-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in flip top cooler.cdi beverage relocated to an approved location. |
| 2016-10-18 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee touching ready-to-eat products with bare hands. cdi pic instructed to don gloves. |
| 2016-10-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food in storage not covered/protected. verification required. |
| 2016-10-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed beverage soda nozzles collecting debris. observed ice machine collecting black and pink debris on inside surface.4-501.111 manual warewashing e |
| 2016-10-18 |
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 gravy prepared at 7am above 70f. cdi one container of gravy voluntarily discarded. bucket of gravy placed in shallow pans |
| 2016-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and pork chops in hot hold below 135f. see temperature chart for temperature observations. cdi pic stated items were recently prepared. items reheated above 165f. |
| 2016-10-18 |
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 ready-to-eat products in reach-in cooler and walk-in cooler prepared yesterday not date marked. verification required. |
| 2016-10-18 |
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 gravy prepared at 7am at 70f-148f in deep containers tightly covered. ob |
| 2016-10-18 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. recommend relocating fly strip as to location not to draw flies through kitchen area to storage area. remove fly strip when dead flies.6-202.15 outer openings, protected - c. |
| 2016-10-18 |
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 hair restraints. |
| 2016-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes and containers stacked wet. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. observed split gasket on reach-in cooler. observed heavy ice accumulation collecting in walk-in freezer. |
| 2016-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease debris; shelves, gaskets, walk-in cooler, walk-in freezer. |
| 2016-10-18 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow floor drain under 3 compartment sink. |
| 2016-10-18 |
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 wall behind prep surface peeling and in disrepair, etc. 6-501.12 floors, wall |
| 2016-10-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light shield above grill broken. |
| 2016-04-19 |
53 |
(repeat)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. (f |
| 2016-04-19 |
47 |
(repeat)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. (kitchen / cooking equipment throuughout). |
| 2016-04-19 |
45 |
(repeat)4-501.11maintain equipment in good repair.observed numerous sections of rusted shelving throughout in need of replacing. |
| 2016-04-19 |
31 |
(repeat)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 large container of meat sauce and cooked pasta stored in large (non |
| 2015-11-16 |
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 numerous containers containers of heat treated veggies cooling in sealed la |
| 2015-11-16 |
45 |
4-501.11maintain equipment in good repair. observed lids to bulk dry food damaged in need of replacing; observed split/torn gaskets prep cooler doors in need of repair. observed rusted shelving in need of resurfacing in walk-in coolers. |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris / sticker residue stuck to surfaces; cdi containers placed into dirty dish pit. |
| 2015-11-16 |
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. (flooring |
| 2015-11-16 |
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 buildup in need of cleaning. (all cooking equipment, shelving throughout) |
| 2015-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold build-up inside ice machine. vr visit required. rehs will return within 10 days to verify compliance. repeat violation.4-602.11 clean the equipme |
| 2015-02-24 |
21 |
m3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tcs foods in walk-in cooler without date mark. turkey, soup, beans. prepared day prior according to pic. cdi by date marking. |
| 2015-02-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food at grill without hair restraint. repeat violation |
| 2015-02-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed beverage uncovered on 3 compartment sink drainboard. cdi by discard. |
| 2015-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up at grill and fryers. observed build-up indise upright cooler on racks. clean. |
| 2015-02-24 |
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 excess grease build-up on hood system. clean. |
| 2015-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces and sink drainboards. repeat violation |
| 2014-10-31 |
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 excess grease build-up on hood system. clean. |
| 2014-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue build-up inside prep cooler and upright cooler. clean.observed excess grease/food debris build-up on sides of fryers. clean. |
| 2014-10-31 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water with soaking utensils in utensil sink to be < 110f. |
| 2014-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled and wet wiping cloths stored on work surfaces. keep in sanitizing solution 50-200ppm. |
| 2014-10-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without hair restraint. cdi by putting on hat. repeat violation |
| 2014-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold build-up inside of ice machine. maintain ice machine in clean condition. cdi cleaned. |
| 2014-06-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all tcs ready to eat food items held in refrigeration for more than 24 hrs. must be date marked with date prepared. observed ready to eat food item |
| 2014-06-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- maintain hot held food items at 135f or above until served. observed cooked sausage and liver mush patties stored < 135f. cdi by moving to cooler for rapid |
| 2014-06-26 |
38 |
2-402.11 effectiveness-hair restraints- food employees engaging in food preparation must wear a hair restraint. observed food employee without hair restraint. cdi added hat. |
| 2014-06-26 |
35 |
3-302.12 food storage containers identified with common name of food- label all foods taken out of original container (bulk containers). cdi by labeling. |
| 2014-06-26 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature- maintain dishwashing water at 110f or above. observed temperature of dish water < 110f. cdi by adding hot water. |
| 2014-06-26 |
53 |
6-501.12 cleaning, frequency and restrictions- keep floors in clean condition. observed floors in need of cleaning around/underneath equipment. clean floors. |
| 2014-02-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors need better cleaning in dry food storage area. all equipment must be at least 6 inches off the floor to allow cleaning of the floor. |
| 2014-02-04 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed excess frost/ice build-up inside walk-in freezer. ice is forming on boxes of food stored on shelving and on floor. repair.4-202.11 food-contact surfaces-cleanability- shelving racks in upright |
| 2014-02-04 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution. observed wet wiping cloths stored on equipment. |
| 2014-02-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition- observed gravy date marked 1-24-14 in walk-in cooler. discard tcs food items within 7 day hold time when held at or below 41f. cdi by voluntary disca |
| 2014-02-04 |
6 |
2-301.12 cleaning procedure- follow hand washing procedure as required by food code. observed employee wash hands without soap and turn off water with bare hands. cdi by posting handwash procedure signs at handwash sinks, and observed employee properly wa |
| 2013-10-15 |
4 |
2-401.11 eating, drinking, or using tobacco- all employee beverages must be covered and stored below work surfaces. observed uncovered employee beverages on 3 comp sink and food prep surface table. cdi by covering and removing. |
| 2013-10-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held foods at 135 f or above. obserevd sausage and potatoes stored at the grill off of temperature control @ 73f (<2 hrs). cdi by |
| 2013-10-15 |
37 |
3-305.11 food storage-preventing contamination from the premises- observed open bags of dry food. observed container holding dry food in poor repair. observed unlabled container of dry food. |
| 2013-10-15 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in a labeled container of sanitizer when not in use. remove soiled wiping cloths. observed wet/soiled wiping cloths stored on food prep table. |
| 2013-10-15 |
45 |
4-501.11 good repair and proper adjustment-equipment- racks in upright 2 door cooler need to be replaced or resurfaced. |
| 2013-10-15 |
38 |
2-402.11 effectiveness-hair restraints- observed food employee at grill without proper hair restraint. cdi by putting on hat. |
| 2013-06-04 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-06-04 |
1 |
no certified person-in-charge present for inspection. |
| 2013-06-04 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.pf observed hand wash sink without hand soap. cdi by adding hand soap. |
| 2013-06-04 |
20 |
maintain all cold held foods at 45 degrees f or below. observed raw shell eggs sitting out at grill > 45 dergees f. observed lettuce in prep cooler > 45 degrees f. cdi by moving food products to reach-in cooler. advised manager to keep eggs under temperat |
| 2013-06-04 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-06-04 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-06-04 |
39 |
store wiping cloths in sanitizer when not in use. |
| 2013-06-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed need for better cleaning of non-food contact areas throughout. |
| 2013-06-04 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed repairs needed to floor around 3 compartment sink drain. |
| 2013-01-14 |
54 |
several light bulbs in kitchen area and storage need proper light shield or must be shatterproof. |
| 2013-01-14 |
53 |
floors in warewashing area are in need of repair. |
| 2013-01-14 |
47 |
observed non-food contact surfaces throughout kitchen in need of cleaning (shleving; gaskets on coolers; equipment) |
| 2013-01-14 |
39 |
store all wet wiping cloths in sanitizing solution when not in use. |
| 2013-01-14 |
26 |
keep all spray bottles of chlorox labeled as to their contents. observed unlabeled spray bottle of 100 hlorox. cdi by labeling. |
| 2013-01-14 |
26 |
keep all toxic chemicals stored in a common area. observed spray bottle of chlorox stored above food prep table. cdi by relocating bottle. |
| 2013-01-14 |
21 |
date label all ready-to-eat foods stored in cooler for more than 24 hrs. obserevd salads unlabeled in walk-in cooler. cdi by instruction. |
| 2013-01-14 |
14 |
if immersion in hot water is used for sanitizing in a manual operation; the temperature of the water shall be maintained at 77oc (171of) or above. observed dishes being dipped in hot water for 2 seconds and removed. hot water measured 161 degrees in 3rd c |
| 2013-01-14 |
14 |
keep insides of ice machine bin cleaned and sanitized. observed build-up in ice machine bin. cdi by instruction and cleaning. |
| 2013-01-14 |
2 |
no employee health policy in place or followed. cdi by instruction and gave pic ehp form. |
| 2013-01-14 |
1 |
no certified person-in-charge present for inspection. cdi by instruction. |