| Violation Date |
Code |
Description |
| 2018-10-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms. 0 points. |
| 2018-10-30 |
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. employee was actively washing dishes in water that was less than 110 degrees. water that was being used to |
| 2018-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. ice cream was being stored in direct contact with the floor in freezer unit, boxed sweet and sour margarita mix was stored on the floor.3 |
| 2018-10-30 |
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 salsa de mesa, tomatillo salsa, , and mild salsa that had cooled in large |
| 2018-10-30 |
26 |
7-102.11 common name-working containers - pf bottle of degreaser was not labeled. cdi- pic labeled chemical during the inspection. 0 points. |
| 2018-10-30 |
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 desert that was milk based were said to be made yesterday but lacked date marks. cdi- food items were date marked as needed during the inspe |
| 2018-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken, raw pork, raw beef, and whipped cream stored in mini 2 door unit were cold holding above 45 degrees. refrigeration units are not to be used until serviced. repair team showe |
| 2018-10-30 |
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 mild salsa at 54 deg f, tomatillo salsa at 47 deg f, and salsa de mesa at 54 deg that had cooled from yesterday insi |
| 2018-10-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready to eat foods in walk in cooler. cdi- foods were rearranged as needed. -1.5 points |
| 2018-10-30 |
8 |
6-301.14 handwashing signage - c hand washing signs were missing in both men and women bathroom. cdi- pic left hand washing signs onsite. 0 points. |
| 2018-06-21 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple drinks stored improperly on and above prep surfaces in various areas of kitchen. cdi: drinks were discarded. |
| 2018-06-21 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink blocked by linen containers. cdi: items relocated; sink made accessible. |
| 2018-06-21 |
13 |
repeat:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw fish stored above cooked beef inside walk-in freezer and raw chicken stored above pico de gallo. cdi: storage order rearranged. gave storage order poster. |
| 2018-06-21 |
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 cut lettuce at 54 def f, mild salsa at 52 deg f, tomatillo salsa at 54 deg f, and salsa de mesa at 54 deg f that had |
| 2018-06-21 |
21 |
repeat: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 several products labeled inside walk-in cooler with dates that were not legible. observe |
| 2018-06-21 |
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 salsa de mesa, tomatillo salsa, cut lettuce, and mild salsa that had cool |
| 2018-06-21 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bleach sanitizer bucket at 0ppm. cdi: corrected to 50ppm. |
| 2018-06-21 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep table cutting board stained and with deep cuts. pic advised that cutting board was on order.4-501.11 maintain equipment in good re |
| 2018-06-21 |
52 |
repeat:5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed grease and build-up on ground outside of grease container. area needs to be cleaned. |
| 2017-12-15 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing on dumpsters. provide drain plug. |
| 2017-12-15 |
45 |
4-501.11 maintain equipment in good repair.glass door to hot box is broken. pic stated it has already been called in. also shelves in wic are badly chipping. pic stated new shelves are in order. metal shelves in dry storage are are rusty and in need of |
| 2017-12-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed multiple wet cloths stored out on prep tables, top of sinks, etc. keep in sani. buckets. |
| 2017-12-15 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means.no weatherstrip for back door; light is able to shine through. provide weatherstrip to pr |
| 2017-12-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfobserved multipe foods in wic that pic stated was frozen and then thawed out to wic. food had date of cook/prep/freeze but no |
| 2017-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple foods in wic and wif not covered/protected from physical contaminants. when not cooling foods down, keep wrapped.3-304.15(a) single-use glo |
| 2017-09-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfcould not locate recent shellstock tag for oysters. facility is also |
| 2017-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates, bowls, and knives observed with heavy food debris build-up. assure dishwasher is double checking items when being pulled out of dishwasher. cd |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair.shelves in wic are badly chipping and in need of repair/replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep and single servuice cutting boards |
| 2017-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.multiple plates were wet stacked. allow all plates to fully air dry before stacking. |
| 2017-09-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed an open cup of coffee stored on prep ta |
| 2017-06-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on prep line as well as single cutting boards in need of replacing. |
| 2017-06-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed some wet wiping cloths stored on tables. |
| 2017-06-19 |
33 |
3-501.13 use approved thawing methods. observed beef thawing in sink with no running water. |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in bottom drawers recoreded above 45f (see chart). external thermometer was recorded at 49f. cdi- ice was poured in drawers to cool foods down. pic will call an |
| 2017-06-19 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over cooked rte veggies in wif. cdi- fish moved.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw communi |
| 2017-06-19 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed a shellfish tag for box of oysters with date of 6/17/17 alth |
| 2017-06-19 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf upon entering facility, ehs noted one handsink with multiple wet rags in sink. ehs then noted another sink with a dirty spoon in sink. ehs then noted an empty pitcher stored in first |
| 2017-06-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic was not able to fully relate symptoms and illnesses as found in policy nor was a copy of policy found in facility. cdi- p |
| 2017-01-20 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a pan that pic stated was used for cutting fruits stored in handwash sink. cdi- pan removed. do not store anything in sink. |
| 2017-01-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bleach sanitier at bar dishwasher was reading 0ppm. cdi- pic primed machine and read a 50ppm reading. use strips to check concentration levels at dishwashers. |
| 2017-01-20 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed knife stored in cre |
| 2017-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon entering wic, noted that external thermometer was recorded at 50f at 10:00. employees stated delivery-men delivered food products that morning and may have left door open. door was |
| 2017-01-20 |
45 |
4-501.11 maintain equipment in good repair. wic not properly functioning (see # 20) |
| 2017-01-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of small plates. |
| 2016-09-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-27 |
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 large white tub used for chips with large crack. discard tub. vr. |
| 2016-09-27 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. observed boxes of lemons and limes stored right next to handwash sink at bar. provide splash guard at handwash sink. |
| 2016-09-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf tomatos in flip top cooler were recorded above 45f. pic stated they were prepped that m |
| 2016-09-27 |
23 |
.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf facility has two menus. menu # 2 is menu with pictures of foods incluing raw oysters and ceviche. menu # 2 has r |
| 2016-09-27 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed several cooked food products in freezer with no date mark ( cut ham and tamales). cdi- proper dating instructions in |
| 2016-09-27 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. box of unwashed peppers was stored above rte cheese dip. cdi- storage order re-arranged.no points deducted. |
| 2016-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored over rte proteins and salsa in wic. cdi: pic relocated raw pork and directed to determine a permanent storage solution. |
| 2016-06-29 |
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 employee grab sopapillas with bare hands and place them on a plate for customers. cdi: product discarded. |
| 2016-06-29 |
8 |
7-201.11 store toxic materials to avoid contamination. -p observed bottles of chemical labeled glass cleaner stored on handsink. cdi: items relocated. repeat violation |
| 2016-06-29 |
11 |
|3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed spinach that was rotting and leaking from the bag in the wic. cdi: pic discarded and product and employees educated on fifo. |
| 2016-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer below 50ppm in 3-comp sink. at the time all dishes were moving through dish washer. cdi: sanitizer corrected to proper concentration. |
| 2016-06-29 |
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 scoop for beans stored buried in product. cdi: pic removed scoop and |
| 2016-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on counters in facility. cdi: cloths taken to dirty laundry. repeat violation |
| 2016-06-29 |
33 |
. 3-501.13 use approved thawing methods. observed rop fish labeled puncture packaging before thawing. pic informed of the potential for botulism type e to grow under rop conditions in fish in the refrigerator. cdi: pic instructed employees to cut open |
| 2016-06-29 |
45 |
/4-501.11 maintain equipment in good repair. observed one damaged gasket on wif. |
| 2016-06-29 |
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 missing bell cap on back flow prevention at mop sink. verification required. |
| 2016-03-31 |
8 |
6-301.14 post a handwash sign at each handsink. observed multiple sinks with no signage. cdi by ehs providing signs.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed diced tomatoes and veggies in the dish ar |
| 2016-03-31 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed raw halibut, shrimp and tilapia ceviche in facility. pic does not have any parasite destruction letters from the suppl |
| 2016-03-31 |
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 milk jug that expired one day prior. insure milk containers are checked for expiration date |
| 2016-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored outside of sanitizer. |
| 2016-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items in walk in cooler stored on the floor. pic stated that they were from a delivery prior to inspection. insure that items a |
| 2016-03-31 |
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 several cracked and chipped bus tubs. insure that the items are replaced as the |
| 2016-03-31 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in the womens restroom. |
| 2016-03-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door ajar at time of inspection. |
| 2015-12-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bartender drinking over glasses at bar. cdi - employee finished drink in back area. -0- |
| 2015-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsinks in the bar and in the kitchen being used as dump sinks. cdi - employee insructed to wash, rinse and sanitize handsinks. -1- |
| 2015-12-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed two tags out of 25 with finished date written on the tag. cd |
| 2015-12-23 |
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 several pans of cooked meats with altered dates. also observed different date marking formats us |
| 2015-12-23 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken thawing at room temperature in rop packages on shelf above facility dishes. cdi - items moved to walk in to cool. -.5- |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep table cleaning by wioing with wet wiping cloth. cdi - pic given steps for washing prep table, wash, rinse, spray sanitizer and then allow to ai |
| 2015-12-23 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed chemical dish machine in operation without sanitizer dispensing. cdi - pic removed air bubble from line and rewashed dishes. -0- |
| 2015-12-23 |
50 |
5-402.13 maintain sanitary sewage system.-p observed freshly used snake to clear the cleanout under the handwash sink. pic stated they just had to clear the line. evidence of dumping in above handsink. place solid waste in trrash. -0- |
| 2015-12-23 |
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 dust buildup around ceiling tiles and vents. cle |
| 2015-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep tables and counter tops throughout facility. keep in sanitizer between uses. -0- |
| 2015-09-25 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed the ingredients to make guacamole out on the counter at 60f. cdi - item was placed in the freezer to rapidly cool. |
| 2015-09-25 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed shell stock tags only being held for 60 days. facility nee |
| 2015-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw pork stored above ready to eat onions and peppers in the prep unit by the grill. cdi - pork was moved to the bottom shelf.3-302.11(a) separate unwashed produce from ready-to- |
| 2015-09-25 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several pans stored as clean with sticker residue on them. make sure the stickers are completely removed before washing. observed 2 |
| 2015-09-25 |
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 chicken broth in the walk in cooler at 49f. broth was made yesterday morning. cdi pic voluntarily discarded the broth. |
| 2015-09-25 |
7 |
general comment 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 an employee touch ready to eat cabbage with bare hands. cdi - head of cabbage was discard |
| 2015-09-25 |
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 cut cabbage without a date in the prep unit by the grill. cabbage was cut yesterday morning. cdi - item was dated. observed cooke |
| 2015-09-25 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes on the floor in the freezer. keep items off of the floor. |
| 2015-09-25 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic pans stacked wet. |
| 2015-09-25 |
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 an employee washing pans without any water. when manually washing, water needs to be at least 1 |
| 2015-09-25 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris built up on the walk in cooler shelves. clean shelving. |
| 2015-09-25 |
53 |
general comment 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed a broken lid on the dumpster. call company and request a new lid/dumpster. keep dumpster pad clean. |
| 2015-09-25 |
31 |
repeat violation 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, cut tomato and chicken broth tightly cove |
| 2015-04-14 |
53 |
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. wall and tiled coving repair needed around the mop sink. |
| 2015-04-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids to dumpster left open. |
| 2015-04-14 |
45 |
4-501.11 maintain equipment in good repair. observed the hot holding cabinets with broken or cracked doors. replace cracked food containers and lids. |
| 2015-04-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed chemical spray bottles stored hanging on the same shelving with clean metal pans. cdi by removal and proper storage. |
| 2015-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some metal pans stacked with sticker residue, plastic containers with food debris and mixer lid with food debris. cdi by removing to be re -washed an |
| 2014-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink in back kitchen, near reach-in boxes, to have a fork and dumped carrots in it. only use handsinks for handwashing.cdi - by pic cleaning out handsink. |
| 2014-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some dishes stacked while still wet. |
| 2014-09-30 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. .observed 2 refrigerators with food debris present on gaskets. clean |
| 2013-12-10 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesgeneral commentobserved one split/torn refrigeration gasket on 3 door flip top in kitchen. replace all torn/split gaskets. |
| 2013-12-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral commentobserved aluminum foil used for covering bottom surfaces of prep table, to be in bad shape. cdi by instructing pic to have staff replace |
| 2013-12-10 |
35 |
3-302.12 food storage containers identified with common name of foodlabel foods according to contentsobserved couple of unlabeled spice containers. cdi by staff labeling items |
| 2013-12-10 |
33 |
3-501.13 thawinggeneral commentexcept as specified in ΒΆ (d) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or (b) c |
| 2013-12-10 |
31 |
3-501.15 cooling methodsobserved shredded lettuce and sliced tomatoes in walk-in cooling while covered tightly with plastic wrap and lid. cdi by having staff loosely cover foods to allow for rapid cooling and air circulation. |
| 2013-02-25 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-02-25 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up on overhead ventialtionin men's and women's restroom. clean vent guards. |
| 2013-02-25 |
47 |
general commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed a few shelving racks with dust build-up. clean all shelving |
| 2013-02-25 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-02-25 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |