| Violation Date |
Code |
Description |
| 2019-01-07 |
54 |
repeat violation. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employees clothing and food being stored co-mingled with items in dry storage area. areas for personal use shall be d |
| 2019-01-07 |
53 |
repeat violation. 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.floors: observed several floor tiles and baseboard tiles missing throu |
| 2019-01-07 |
45 |
general comment. 4-501.11 maintain equipment in good repair. -observed several split gaskets in prep coolers throughout the facility. gaskets need to be replaced. |
| 2019-01-07 |
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. - in freezer observed boxes of shrimp and fries being stored on floor. cdi- items were removed from floor. |
| 2019-01-07 |
35 |
general comment. 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -observed several white containers with ingredients such as cracker meal, flour and sugar not labeled. cdi- conta |
| 2019-01-07 |
26 |
repeat violation. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf -observed several unlabeled chemical bottles. cdi- bottles were labeled. |
| 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 several items in flip top units, prep coolers and walk in cooler that were not date marked and were prepared yesterday. cdi- items |
| 2019-01-07 |
20 |
general comment. 3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p -ranch, cole slaw, and chicken salad were above 45f. ranch and cole slaw were in small containers inside of flip top. containers that were at the bottom of the pan or to |
| 2019-01-07 |
18 |
general comment.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 41f. -p - at start of inspection, observed two containers of collard greens sitting out on the counter at 110f and 105f. pic |
| 2019-01-07 |
13 |
repeat violation. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - in walk in cooler, observed unwashed spring mix and cabbage being stored over ready-to-eat foods. cdi- advised pic to place ready-to-eat foods over unwashed produce. sto |
| 2019-01-07 |
8 |
general comment. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf -handsink in back area was blocked by trash can. cdi- educated pic that handsinks should not be blocked, trash can was removed.6-301.12 provide paper to |
| 2018-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a pan of raw pork stored over celery in walk in cooler. cdi-moved to proper storage order. |
| 2018-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on interior of ice machine. |
| 2018-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabeled chemical bottles. cdi-labeled. |
| 2018-10-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed phone and keys belonging to employee stored improperly on prep areas. |
| 2018-10-29 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-06-12 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-06-12 |
41 |
3-304.12 in-use utensils, between-use storage - c observed knife stored in between equipment. repeat. observed scoop handle stored down in food. |
| 2018-06-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-removed from service. repeat. |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed cans of soda belonging to employees stored in cold drawer with containers of salads. cdi-removed. |
| 2018-01-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-removed from service. |
| 2018-01-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed front handsink by drink machines not reaching 100f. verification required. |
| 2018-01-09 |
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. -pf - observed gyro meat cooling on counter in improper ice bath. observed tomatoes and |
| 2018-01-09 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-01-09 |
41 |
3-304.12 in-use utensils, between-use storage - c observed knife stored in between equipment. repeat. |
| 2018-01-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap in back door that may give access for pests. |
| 2017-10-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - 0pts - observed employees go from conducting cashier task to donning gloves without washing hands. cdi- corrected through education. it is vital that employees wash hands when changin |
| 2017-10-31 |
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 gyro meat cooling on counter in improper ice bath. observed tomatoes and |
| 2017-10-31 |
41 |
3-304.12 in-use utensils, between-use storage - c observed knife stored in between equipment. |
| 2017-10-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly. |
| 2017-10-31 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed test strips for both quat and chlorine sanitizer expired and water damaged. verification required. |
| 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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed several wet stacked containers. ensure air drying occurs. repeat. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 jugs of milk (53f), portioned butter (50f), eggs (64f), and hash browns (74f). hash browns and eggs are being left out at room temperature. cdi- eggs, hash browns and milk d |
| 2017-05-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - 0pts - after reviewing the spanish version of the employee health provided to employees it appears that open wounds and lesi |
| 2017-05-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - 0pts - observed employee go from conducting cashier task to donning gloves without washing hands. cdi- corrected through education. it is vital that employees wash hands when changing |
| 2017-05-22 |
8 |
6-301.14 handwashing signage - c - 0pts - observed hand washing signs missing throughout. cdi - provided to be placed. |
| 2017-05-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above washed, rte foods. cdi- moved.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employees h |
| 2017-05-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - 0 pts - observed the lettuce spinner stored as clean soiled with lettuce debris. observed sticker residue on exterior of several containers. cdi- items to be re-cl |
| 2017-05-22 |
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 gyro meat sitting at room temperature for 1.5 hours reading 98f. employee stated that gyro meat sits out until the entire |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed potatoes reading 78f. potatoes are cooked then placed in a pan and left on counter. this process must discontinue unless items are placed on time instead of temperatu |
| 2017-05-22 |
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 in place for any of the items located on the make top unit, reach in units, or drawers. dating of food must be ma |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed several wet stacked containers. ensure air drying occurs. |
| 2017-05-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - observed several white containers with ingredients such as flour with removed or very light labels. replace labeling as n |
| 2017-05-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - observed reach in unit holding butter, tea, and lemons & reach in unit near smoothie area not working (air temperature reading 58f). items stored butter and milk in them. items were discard |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed in exterior of containers, gaskets, overhead shelving, under counter shelving, reach in units, freezer (one door), and any |
| 2017-05-22 |
49 |
5-205.15 maintain a plumbing system in good repair. - rpeeat - observed facet handles for hand sink not working. hot and cold water is available but the handles do not work. replace handles to allow for hand sink to work. all hand sinks must be in good w |
| 2017-05-22 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-05-22 |
54 |
6-305.11 designation-dressing areas and lockers - c - 0 pts - observed several areas where personal items and other tools are being stored co-mingled with items for the establishment. areas for personal use shall be designed in areas away from items for t |
| 2017-05-22 |
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 gyro meat not cooling down within 1.5 hours. items left of counter. // o |
| 2017-02-10 |
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. repeat violation. observed tiles missing and broken throughout kitchen. advised to get |
| 2017-02-10 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed kitchen handsink p-trap with a slight leak. observed handsink next to 3 comp sink leaking from faucet. advised to fix. |
| 2017-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed pita bread stored in containers on the floor. cdi - moved the containers off of the floor. observed n |
| 2017-02-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the kitchen handsink. cdi - replaced soap at the dispenser. |
| 2016-10-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not wash hands before donning gloves. cdi - advised to wash hands before putting on gloves. |
| 2016-10-14 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-10-14 |
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 observed tomatoes covered with plastic wrap. refer to temperature chart for cooling tim |
| 2016-10-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. in the dishpit area where the frp is breaking away from wall, observed 1 german cockroach crawl in behind the broken frp. went over pest control methods with pic. advised to seal wall |
| 2016-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed one product, butter, out of temperature. refer to temperature chart. advised to leave product under refrigeration and pull as needed instead of leaving out on |
| 2016-10-14 |
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 the ice scooper sto |
| 2016-10-14 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed 3 comp sink torn at the top of the compartment. sink can still hold equipment. utensils, and proper solutions for cleaning procedure. advised to fx. |
| 2016-10-14 |
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. repeat violation observed borken tile throughout kitchen. observed broken frp on the w |
| 2016-10-14 |
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 quat sanitizer buckets less than 50 ppm. advised to refill buckets with proper co |
| 2016-10-11 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observed dish washer rinse hands under the water; no soap, no scrubging, no proper drying, and bare hand |
| 2016-10-11 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting food. cdi - educated about proper handwashing, wear |
| 2016-10-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink by 3 compartment sink without soap. vr |
| 2016-10-11 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up in the ice machine. |
| 2016-10-11 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed muliple com |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed multiple products out of temperature. refer to temperature chart. raw eggs sitting on counter top out of temperature. sliced tomato overstacked and out of temp |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in cooler dripping water. advised to fix; pic showed me work order that new equipment is being delivered tomorrow. |
| 2016-10-11 |
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 |
| 2016-10-11 |
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. repeat violation. observed tile broken throughout kitchen. observed frp by the can wash |
| 2016-10-11 |
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 observed bulk products coolig in the walkin cooler with lid covering product. cdi - adv |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items including but not limited to mac and cheese, sausage links and cooked potatoes below 135 f (see temp chart). pic stated these items are for lunch, not breakfast and were |
| 2016-06-30 |
6 |
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.-p observed employee wash hands with gloves on. cdi- employee was stopped, instruction provided and ha |
| 2016-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and shrimp above ready to eat onion rings. cdi- raw food moved to proper storage order. |
| 2016-06-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor black microbial growth in ice machine. clean. cdi- instruction provided. |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items including but not limited to lettuce, spinach and honeydew melon above 45 f (see temp chart). cdi- items were placed in walk in cooler to quickly cool. pic stated prep uni |
| 2016-06-30 |
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 many broken or missing floor tiles including but not limited to in front of fr |
| 2016-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food items stored on floor of walk in cooler and freezer. instruction provided. repeat. |
| 2016-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 1 to be in disrepair, rusty shelving and standing water in prep unit 2, reach in freezer handle broken and split gasket in ice machine. repair. |
| 2016-06-30 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi- instruction provided and running water provided. |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets throughout establishment. pic claims the guy is coming today to replace torn gaskets. repeat violation |
| 2016-01-07 |
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 fruit and vegetable wash in every sanitizer busket. cdi - educated emplyees the importance |
| 2016-01-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed multiple products on the floor in the walkin cooler and freezer. cdi - moved them off of the floor int |
| 2016-01-07 |
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 observed many products that were in the process of cooling and had lids covering the pro |
| 2016-01-07 |
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 macaroni salad that was originally opened from its commercial package on 12.21.15. cdi - educ |
| 2016-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs on the counter out of temperature (refer to temp chart). cdi - moved the eggs to the proper location, under refrigeration. repeat violation. |
| 2016-01-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of tomato slicer with food debris built up. this item was stored as 'clean'. cdi - moved the slicer to the 3 comp sink to be wash |
| 2016-01-07 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed bell peppers above ready to eat food in the walkin cooler. cdi - moved produce to the proper location. |
| 2016-01-07 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site throughout |
| 2015-07-23 |
45 |
4-101.19 nonfood-contact surfaces - c; keep equipment in good repair; observed split / torn gaskets, damaged plastic containers, broken handle on stand up refrigerator, non-functioning prep cooler all in need of repair. |
| 2015-07-23 |
37 |
< 3-305.11 food storage-preventing contamination from the premises - c; properly store food products to prevent contamination; observed fish stored within splash zone of hand sink. cdi fish removed from location and stored in approved location. |
| 2015-07-23 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed flies in kitchen area. |
| 2015-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products. observed prep cooler not functioning holding (cut lettuce, cut tomatoes, shredded cheese, slaw) at 49 |
| 2015-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cold hold drawer under grill holding above 45f. gauge on unit at 31f. determind that unit had froze up. cdi-items put into separate working cooler. temperature adjusted |
| 2015-01-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include di |
| 2015-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. hand sink beside of fish cooler needs splash guard when food is left uncovered. |
| 2015-01-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed several utensils in disrepair such as fryer basket, spatula and strainer. items discarded. |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean greasy residue on equipment and dust from fan covers in walk in cooler. |
| 2014-07-24 |
47 |
4-601.11 keep nonfood-contact surfaces of equipment clean. observed food debris and condensation at the bottom of prep coolers and ice cream freezer, build up on shelves over cook line coolers and top of tea urns on the floor next to ice machine. also n |
| 2014-07-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for quat sanitizer at 3 comp sink. 10 day verification. |
| 2014-07-24 |
45 |
4-501.11(a) maintain equipment in good repair. observed hot water faucet on the left side of 3 comp sink not working, torn gaskets on the 2 door refrigerator not holding proper temperature and rusted shelves in prep coolers. |
| 2014-07-24 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed a roach on the prep cooler lid, a few dead roaches on the floor and flies in the dining room. 10 day verification required to check pest treatment from certified compa |
| 2014-07-24 |
31 |
3-501.15 cooling methods - observed gyro meat put in a square white container to cool. don't cover items such as this or sausage until it cools to 41f in the walk-in cooler. gyro meat was spread out on a sheet pan and put on the speed rack in the cool |
| 2014-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed butter packets, diced ham and beef tips above 45f. ham was discarded, beef tips and butter packets were moved to the walk-in cooler. 2 door dessert refrigerator needs to be serv |
| 2014-07-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed cooked cut potatoes in the table top steam unit at 120f. potatoes discarded after breakfast at 11am. |
| 2014-07-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed chlorine dish machine sanitizer at greater than 200 ppm as measured with a test strip. 10 day verification required.4-601.11(a) equipment food contact surfaces shall be clean to sight and |
| 2014-07-24 |
8 |
6-301.14 post a handwash sign at each handsink. observed two kitchen handsinks without signs. signs provided. |
| 2014-07-24 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no certified person in charge during inspection. |
| 2014-01-21 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice machine. vr |
| 2014-01-21 |
8 |
a handwashing sink may not be used for purposes other than handwashing. (5-205.11) observed front hand sink being used as a dump sink. cdi-spoke with manager and employees that hand sink is used for hand washing only. |
| 2014-01-21 |
2 |
food employees shall report to pic about information health and activities as they relate to food borne diseases. (2-201.11) pic showed ehs a handout for new employees on employee health policy. written hand out did not include information about infected |
| 2014-01-21 |
18 |
properly cool foods from 135f to 70f within two hours and 70f to 45f within four hours. (3-501.14) observed sausage gravy cooling in deep pan and tightly covered in walk in cooler. pic stated that gravy began cooling 2.5 hours prior. gravy measured above |
| 2014-01-21 |
31 |
use proper cooling methods. (3-501.15) observed pan of gravy cooling in deep layer and tightly covered with plastic wrap. cool in shallow layers and uncovered to provide cold air circulation around foods to ensure foods are cooled quickly. |
| 2014-01-21 |
42 |
properly air dry utensils. (4-901.11) observed cups and other items stacked while wet. |
| 2014-01-21 |
20 |
store tcs foods cold at 45f or below. (3-501.16) observed raw fish stored on ice and above 45f. ice not filled completely around pan. cdi-fish put into refrigeration. |
| 2013-09-23 |
8 |
hand washing sink shall be used only for washing hands. observed cleaning utensil stored in hand sink. cdi-moved. |
| 2013-09-23 |
13 |
properly store raw animal meats to prevent cross contamination. observed raw hamburger and pork stored over ready to eat turkey deli meat. cdi-foods arranged to proper storage order. |
| 2013-09-23 |
23 |
consumer advisory needed for undercooked eggs on menu. observed special menu items with eggs on tv screen with no consumer advisory. pic stated this program is to be deleted tomorrow. also missing reminder on printed paper menus. reminder example: these i |
| 2013-09-23 |
31 |
use proper cooling methods when cooling tcs foods. observed several items in walk in cooler just cooked and cooling tighlty covered. cdi- all items vented to allow cold air circulation. |
| 2013-09-23 |
19 |
store tcs foods hot at 135f or above. observed hot items stored on top of oven (see temp chart) under 135f. cdi-all items reheated to 165f for hot holding. |
| 2013-09-23 |
45 |
equipment food contact surfaces shall be easily cleanable. observed three compartment sink basin cracked and separated from drainboard and collecting food debris such as rice. repair. |
| 2013-09-23 |
49 |
a plumbing system shall be maintained in good repair. repair leak in hand sink next to three compartment sink. |
| 2013-09-23 |
53 |
physical facilites shall be in good repair. observed cracked and missing floor tiles throughout kitchen. soiled water pooling in cracks. |
| 2013-09-23 |
36 |
facility shall be free of pests. observed flies in kitchen. |
| 2013-02-25 |
20 |
maintain cold potentially hazardous foods at 41f or below; or at 45f or below. sliced cheese in the cold drawer was >45f today and was discarded. do not keep this drawer left open or it will not keep food cold enough. |
| 2013-02-25 |
6 |
observed an employee putting raw fish on the grill and then proceeded to put new gloves on and handle clean dishes without washing hands. employee stopped and instructed on when to wash hands. |
| 2013-02-25 |
6 |
wash exposed arms when washing hands. |
| 2013-02-25 |
7 |
bare hand contact with ready-to-eat food is not allowed. observed an employee handling pita wraps with their bare hands today. employee stopped and instructed on the correct way. |
| 2013-02-25 |
13 |
keep ready-to-eat food stored seperate/above all raw animal foods. observed raw hamburgers stored directly on top of deli ham in the cold drawer today. ham was discarded during the inspection. |
| 2013-02-25 |
2 |
all employees must know the big 5 illnesses as discussed. |
| 2013-02-25 |
14 |
maintain sanitizer at 200-400ppm. observed at <150ppm today. advised operator to change these buckets out more frequently and to not store as many rags in one bucket. buckets refilled with fresh sanitizer during inspection. |
| 2013-02-25 |
23 |
undercooked eggs are being offered on the breakfast menu but there is no disclosure or reminder being presented to the customer. the disclosure and reminder must be present at all points of ordering as discussed. let our office review any menu changes b |
| 2013-02-25 |
43 |
do not reuse single use articles. tops of clam shells oberved being washed for reuse- discard after use. |
| 2013-02-25 |
39 |
store wiping clothes; when not in-use; in sanitizer. |
| 2013-02-25 |
43 |
do not store single-use wraps under the handwash sink drain as they may become contaminated if there is a leak. deli wraps observed stored under the front handsink today. |
| 2013-02-25 |
45 |
repair/replace the rusted racks in the wic as they are no longer easily cleanable. also; replace the torn gasket on the ri freezer. |
| 2013-02-25 |
47 |
clean inside of fryers-grease build-up today. |
| 2013-02-25 |
53 |
repair all cracked/missing tile on the floors. regrout all flooring where the grout is no longer flush with the floor tile making it hard to clean. |
| 2013-02-25 |
26 |
keep chemical bottles labeled correctly. degreasor and water bottles not labeled today-corrected onsite. |
| 2012-10-30 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the |
| 2012-10-30 |
53 |
6-201.11 except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they a |
| 2012-10-30 |
45 |
4-501.11 (a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. shelving in walk in cooler corroded and peeling. replace or repair. |
| 2012-10-30 |
41 |
3-304.12 during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in fo |
| 2012-10-30 |
39 |
3-304.14 b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114 |
| 2012-10-30 |
19 |
3-501.16 hot food shall be held at 135f or more.observed several hot food products being held below 135f. see chart. fried products discarded. cube steak reheated to 165f. |
| 2012-10-30 |
8 |
6-301.12 each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or ( |