| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continue to work on cleaning under black matting at dish area. |
| 2019-01-16 |
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 items including pimento cheese and lettuce cooling in large batches with |
| 2019-01-16 |
26 |
general comment:7-201.11 store toxic materials to avoid contamination. -p. observed chemical stored on counter at grill station. cdi: relocated to chemical area. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed pasta in pantry prep cooler at 44f, cooked mushrooms at 43f; pasta at 47f ; mashed potatoes at 48f in top part of grill station prep cooler; cheese at 45f and pasta at 42f in b |
| 2018-10-11 |
53 |
repeat: general comment6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors have been regrouted about 3 months ago. observed a few touch up areas that still need to be regrouted. |
| 2018-10-11 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris under black matting at dish area. |
| 2018-10-11 |
41 |
general comment: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 utensils in water of 121f. |
| 2018-10-11 |
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 inside walk-in cooler green beans and rice made yesterday without a date; macaroni noodles with |
| 2018-10-11 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 2 containers of raw chicken in bottom of flip top cooler at 61f and 64f. it was later determined that cooler was accidentally unplugged. cdi: cooler plugged in and items |
| 2018-06-06 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drinks stored on prep surfaces in kitchen. cdi: by relocating/discarding. |
| 2018-06-06 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs food items inside walk-in cooler measuring 44 deg - 46 deg f(see temp chart). service order was placed for walk-in cooler. observed items including shredded |
| 2018-06-06 |
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 penne and cavatappi pasta covered while cooling in large batches inside w |
| 2018-06-06 |
43 |
general comment:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays stored on the floor at back storage area. |
| 2018-06-06 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above cooked chicken wings inside under counter reach-in on cook line. cdi: by rearranging storage order. |
| 2018-06-06 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris under black matting at dish area and bar area. observed cleaning needed on shelving inside walk-in cooler. |
| 2018-06-06 |
53 |
general comment:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. some areas of kitchen floor need to be regrouted. |
| 2018-06-06 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed doors to salad reach-in cooler not closing properly therefore affecting temperature inside recorded at above 50 deg f. service order called in. 4-501.12 resurface or replace cutting surfaces that |
| 2017-11-15 |
6 |
general comment: 0 pts.2-301.14 wash hands after activities that contaminate them. -p. observed employee touch/rub face then return back to work station to continue to prep food without washing hands. observed another employee changing gloves without was |
| 2017-11-15 |
8 |
general comment: 0 pts.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no paper towels available at handsink at dish area. cdi- paper towels were restocked. |
| 2017-11-15 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed chopper that was last used yesterday stored with food debris. observed salad bowls stored on shelf in front of walk-in cooler with fo |
| 2017-11-15 |
20 |
repeat: 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed broccoli and ribs sitting on sheet trays on rolling rack at 49f and 50f. according to pic these items had been sitting out for ~ 30 minutes during delivery. cdi |
| 2017-11-15 |
21 |
repeat: 3 pts.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 inside pantry pizza cooler including salad mix, corn, diced tomatoes without date label. cdi: proper date plac |
| 2017-11-15 |
38 |
general comment: 0 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with watch on.2-402.11 use head coverings, beard guards and clothing to restrain body |
| 2017-11-15 |
45 |
general comment: 0 pts.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 1 damaged fryer basket at cook station. observed facility |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. observed debris/build up under black matting at dish area, equipment at cooking area, stickers left on waste bins at dish area, inside all upright c |
| 2017-11-15 |
49 |
general comment: repeat: 0 pts.5-205.15 maintain a plumbing system in good repair. observed leak at handsink closest to entry of kitchen. |
| 2017-11-15 |
54 |
general comment: 0 pts.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats and book bag stored with single service items at back of kitchen. |
| 2017-11-15 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of 4 plastic containers at dish area and wet stacking on salad bowls on shelf close to walk-in cooler. |
| 2017-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods such as broccoli, mashed potatoes and cheese holding temperature above 45f on prep cooler near grill. cdi, pic voluntarily discarded foods. ambient temperature of prep |
| 2017-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored in walk in cooler above establishment food. pic relocated employee food to bottom of shelf. |
| 2017-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy build up in drink nozzle at bar area. cdi, pic removed nozzle to be washed. |
| 2017-09-28 |
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 foods such as lettuce, kale, eggs, and mozzarella cheese without a date label. cdi, pic dated all product to reflect correct date m |
| 2017-09-28 |
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 cut hard boiled eggs in up right cooler temping above 45f. eggs had been p |
| 2017-09-28 |
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 several working containers such as squeeze bottles and shakers without identifying label. |
| 2017-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. • observed several pans stacked wet at dish pit. |
| 2017-09-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at hand washing sink at main cook line near walk in coolers. |
| 2017-01-25 |
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 grease accumulation on hood system.observed build-up on outside of dry good containers.observed debris underneath black matting on di |
| 2017-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal bowls wet stacked on dish shelf in front of walk-in cooler. |
| 2017-01-25 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee on cook line with watch on. |
| 2017-01-25 |
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. -pfobserved portioned bags of bella mushrooms at 57f in top of cook line prep c |
| 2017-01-25 |
20 |
& 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items on salad bar being held > 45f (see temp chart). cdi: products removed from salad bar and transferred on cart back to walk-in cooler to rapid cool. items on |
| 2017-01-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved bin with tongs, measuring scoops, and some pans with visible food debris. cdi: removed and taken to the dish area to be cleaned. |
| 2017-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored inside cook line reach-in cooler on shelf with customer food. cdi: relocated to bottom shelf. |
| 2016-10-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer over 200 ppm at 3 compartment sink in bar area. |
| 2016-10-10 |
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 ham in 2 door refrigerator labeled different from date on bulk container in walkin refrigerat |
| 2016-10-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved soda gun nozzle at bar collecting residue on inside. observed residue collecting inside ice machine. |
| 2016-10-10 |
33 |
3-501.13 use approved thawing methods. observed cooked corn that comes in frozen thawing under running water at 78 degrees. |
| 2016-10-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pico in walkin refrigerator at 54 degrees, covered in large container. cdi |
| 2016-06-24 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed a few flies in kitchen. facility uses steritech for pest control. continue effective pest control. |
| 2016-06-24 |
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 ribs, rice, and pasta made and portioned into medium plastic bags |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various food items on left side of salad bar ( see temp chart) > 45f. cdi - items changed out with fresh product from back items in salad reach-in. |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic containers stored with sticker/date dot residue remaining. metal pans stored at dish area with plastic film remaining. observed part to dicer s |
| 2016-06-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present. certified food manager present at end of inspection. |
| 2016-01-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. cdi- instruction provided 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling cl |
| 2016-01-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in labeled sanitizer bucket of qac at 50 ppm. cdi- discarded |
| 2016-01-21 |
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 multiple cooked tcs foods not date marked in prep drawers and day dot system with no second point of reference. cdi- date marked; p |
| 2016-01-21 |
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 potato salad made and portioned into medium plastic containers and covere |
| 2016-01-21 |
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 multiple soiled wet wiping cloths in sanitizer buckets. cdi- removed |
| 2016-01-21 |
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.observed facility has bad grout erosion but has estimate for repair. will repair during closed |
| 2016-01-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed speed rack on potatos next to hand sink and washed zucchini stored over top of hand sink. cdi- removed 3-306.11 protect food on d |
| 2015-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a knife stored in handwash sink, cdi-- knife removed and re-located |
| 2015-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in reach in cooler above raw protein, cdi-- pic discarded beverage |
| 2015-10-19 |
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 obserbved several items in salad bar cooler that were at a temperature higher than |
| 2015-10-19 |
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 bag of turkey with no date mark in reach in cooler. cdi-- pic discarded product |
| 2015-10-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. obserbved a shaker of salt unlabled |
| 2015-10-19 |
39 |
3-304.14(b)(1) maintain sanitizer at correct concentration. observed a sanitizer bucket with a low quat concentration, cdi-- bucket discarded and new bucket was made. |
| 2015-10-19 |
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 container stored on prep table with sticker residue remaining. |
| 2015-05-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw marinated chicken in a reach in cooler near the grill that was 57f. pic stated the foods were held in the cooler overnight. cdi- foods discarded, service request placed f |
| 2015-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several ramekins and containers stacked while wet. |
| 2015-05-26 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn cooler gaskets. 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 2 |
| 2015-05-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two plastic containers stored clean with debris on them and several plates and ramekins stored clean with debris on them. cdi- items set aside for r |
| 2015-05-26 |
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 deteriorated tile grouting at the kitchen cook line. pic stated that the wor |
| 2015-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in a grill reach in cooler and debris accumulation on a thermometer probe casing. |
| 2015-01-15 |
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 deteriorating tile grout around the cooking line that is trapping food debris |
| 2015-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in one reach in cooler near the cook line. |
| 2015-01-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked while wet in the dish machine area and several ramekins stacked while wet on the preparation table. |
| 2015-01-15 |
20 |
k3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of potato salad on the salad bar above 45f (see chart). cdi- potato salad was placed into a reach in cooler for cooling. |
| 2015-01-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce and mashed potatoes in a steam table below 135f (see chart). cdi- items were reheated to above 135f. |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers and ramekins stored clean with visible food debris on them and one thermometer probe with dried food debris on it. cdi- ite |
| 2014-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomato, blue cheese, and swiss cheese that were all above 45f in the flip top cooler (see chart). cdi by placing items into a reach in cooler for rapid cooling. |
| 2014-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed several sanitizer buckets at 0ppm and sanitizer coming out of the dispenser at 0ppm. work order has been submitted. vr within 10 days. |
| 2014-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed five wiping cloths not in use being stored on counter tops. |
| 2014-09-10 |
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. observed deteriorated tile grouting near the flip top preparation coolers. |
| 2014-09-10 |
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 seven cracked plastic food storage containers. cdi by discarding. |
| 2014-03-28 |
54 |
6-202.11 light bulbs, protective shielding - c. light bulbs shall be shielded or coated in areas where there is exposed food, clean equipment, utensils, linens, and single use items. observed light bulbs at salad bar where the protective coating has beg |
| 2014-03-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors, walls, and ceilings shall be smooth and easily cleanable. observed tile grouting around the cook line that is starting to deteriorate leaving holes. |
| 2014-03-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. observed racks in dry storage a |
| 2014-03-28 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of cracks, chips, and similar imperfections. observed several plastic containers with cracks and burn marks on them. cdi by discarding.4-501.11 good repair an |
| 2014-03-28 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c. slash resistant gloves may be used with ready to eat food if they are covered with a single use glove or a smooth, non absorbent glove. observed one employee using a cut glove while preparing food with no gl |
| 2014-03-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after washing, rinsing, and sanitizing, equipment and utensils shall be air dried before being stacked. observed several plastic containers stacked while wet. |
| 2014-03-28 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloth storage containers shall be stored off the floor. observed one sanitizer bucket stored on floor at bar area3-304.14 wiping cloths, use limitation - c. sanitizer buckets and wet wiping cloths |
| 2014-03-28 |
38 |
2-402.11 effectiveness-hair restraints - c. food employees shall wear hair restraints such as hats or hair coverings in order to keep their hair from contacting exposed food. observed one employee without a hair restraint. |
| 2014-03-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be at least 45f or below. observed cut tomato, butter, and leaf lettuce all above |
| 2013-12-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed 2 pans of grilled chicken above 45 degrees in prep cooler |
| 2013-12-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed chlorine sanitizer at bar warewashing sink above 100ppm. observed quat sanitizer in |
| 2013-12-11 |
41 |
3-304.12 in-use utensils, between-use storagestore in-use utensils correctly. observed tongs stored in soiled area under grill. observed scoop used along prep line not stored in water above 135 degrees f because there were too many utensils stored in the |
| 2013-12-11 |
26 |
7-201.11 separation-storage general comment: store toxic substances so that contamination of equipment and single-service items are prevented. observed spray bottle of febreeze stored above single-service plates near back door. cdi, operator relocated feb |
| 2013-12-11 |
7 |
3-301.11 preventing contamination from handsgeneral comment: no bare hand contact with ready to eat foods. observed operator touch lettuce at prep cooler with their bare hands. cdi, operator discarded lettuce. |
| 2013-12-11 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed recently prepared potatoe salad cooling in a covered container in reach-in refrigerator. observed pasta that was recently cooked, overstacked and cooling in a prep cooler. observed 2 contai |
| 2013-12-11 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rusty shelving inside 1 reach-in cooler. observed 1 split gasket on door of reach in cooler. observed 1 cracked container lid. observed operator state that flip |
| 2013-12-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: clean equipment shall be covered or inverted after cleaning and allowed to air dry. observed clean wine glasses not properly inverted |
| 2013-12-11 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth on cutting board along prep line. |
| 2013-12-11 |
47 |
4-602.13 nonfood contact surfaces nonfood contact surfaces shall be free from accumulation of soil. observed standing water and soil accumulating underneath grill. observed shelving soiled with food debris and bottom of tall reach-in refrigerator accumula |
| 2013-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore food in packages, wrapings, or covered containers. observed several containers of iced tea unprotected and uncovered at bar area. oberved lobster uncovered and unprotected |
| 2013-08-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed 1 tray of grilled onions, mac and cheese, and spinach dip |
| 2013-08-21 |
31 |
3-501.15 cooling methodsuse proper methods to cool potentially hazardous foods. observed 2 trays of grilled chicken cooling in a covered container in walk-in cooler that operator stated was recently prepared and at 110 degrees f. cdi, operator removed co |
| 2013-08-21 |
38 |
2-303.11 prohibition-jewelryemployees shall not wear anything on their wrists or fingers when preparing food. observed 1 employee wearing a watch when preparing food. |
| 2013-08-21 |
34 |
4-204-112 temperature measuring devices-functionalityhot or cold hold equipment designed to store potentially hazardous food shall have a temperature measuring device. observed cold hold low reach-in unit under grill with a broken temperature measuring g |
| 2013-08-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean equipment and utensils in a clean, dry location. observed several metal containers being stored on a soiled tray inside reach-in refrigera |
| 2013-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed rusty shelving inside small single door reach-in unit.4-202.11 food-contact surfaces-cleanabilityfood contact surfaces shall be in good repair to |
| 2013-08-21 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed bottom of tall 2 door reach-in refrigeration unit accumulating food debris and in need of cleaning. observed outside of tall 2 do |
| 2013-08-21 |
39 |
3-304.14 wiping cloths, use limitationcontainers used for sanitizing solutions shall be stored so that they don't contaminate any equipment. observed a bucket of quat sanitizer over handwash sinks along cookline. cdi by instruction, operator relocated sa |
| 2013-05-17 |
26 |
sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials.observed several spray bottles of quat sanitizer stored in windex ammonia disinfectant bottles. cdi; operator discarded bottl |
| 2013-05-17 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. observed a plate stored in handwash sink near flip top prep cooler. cdi by in |
| 2013-05-17 |
13 |
general comment: store foods in packages; wrappings; and covered containers. observed a container of iced tea uncovered/unprotected stored on beverage counter in kitchen. |
| 2013-05-17 |
20 |
keep potentially hazardous food being cold held at 45 degrees f or below. observed cheddar cheese at 51 degrees f at buffet line. observed 1 small container of grilled onions at 51 degrees f; 1 small container of rice between 49-53 degrees f; and 2 cont |
| 2013-05-17 |
38 |
general comment: except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed 1 employee wearing several decorative wristbands. |
| 2013-05-17 |
45 |
multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevicesobserved a damaged fryer basket and several crack |
| 2013-05-17 |
42 |
clean equipment and utensils shall be stored as specified under ? (a) of this section and shall be stored: (1) in a self-draining position that allows air drying; and(2) covered or inverted. overseved several clean plates and containers not being inverted |
| 2013-05-17 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-driedobserved several stacks on plastic pans and metal containers being wet stacked after cleaning. |
| 2013-05-17 |
45 |
keep equipment in good repair. observed rusty shelving in tall reach-in refrigeration unit. |
| 2013-05-17 |
41 |
general comment: store in-use utensils:in a clean; protected location if the utensils; such as ice scoops; are used only with a food that is not potentially hazardous.observed 1 ice scoop stored in undrained container. |
| 2012-11-20 |
34 |
observed no thermometers on the cook line for the cooks to check temperatures with. only one thermometer was available with the chef. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenanc |
| 2012-11-20 |
20 |
observed several phfs on the cook line stored in the flip top cooler abvoe 45f. items moved to walk in cooler for rapid cooling. hold all potentially hazardous foods at a temperature specified in the following: (a) 5?c (41?f) or less; or (b) 7?c (45?f) or |
| 2012-11-20 |
37 |
observed disposable paper towels on top of the lettuce covering the lettuce pans. linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time t |
| 2012-11-20 |
14 |
observed employee wiping off the bloody cutting board in front of the flip top cooler with a disposable paper towel. utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. |
| 2012-11-20 |
47 |
repeat: observed the interior of the microwave oven soiled; the food drawers on the cook line collecting food debris; and the surfaces of the soda dispenser soiled with soda syrup. nonfood-contact surfaces of equipment shall be cleaned at a frequency nece |
| 2012-11-20 |
45 |
observed plastic trays with corner chipping and in disrepair exposing wires. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; |
| 2012-11-20 |
13 |
repeat: observed limes uncovered/unprotected at drink station. limes removed to cover. also observed food items cooling in a pan in the walk in cooler; uncovered/unprotected. except when combined as ingredients; separating types of raw animal foods from e |