| Violation Date |
Code |
Description |
| 2018-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizer wiping cloths being stored on counters throughout the kitchen.cdi- wiping cloths were placed in sanitizer buckets. |
| 2018-10-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed pic on prep line during start of inspection with no hair restraint. repeat. |
| 2018-10-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed two seasonings that were not labeled. all other items labeled as required. |
| 2018-10-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved kale chips that are on time |
| 2018-10-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several items on prep line such as tomatoes, pasta salad, roasted sweet potatoes, and roasted beets, that come from a larger batch i |
| 2018-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed only upper area of ice machine with black residue. repeat.cdi- ice machine was cleaned during inspection.*improvement noticed from previous inspec |
| 2018-07-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee gatorade stored over utensils at front service area and closed employee beverage at bar area co-mingled. cdi- all storage corrected. |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dust build up on exterior filters of large ice bin and upper exterior ridge of ice bin. cleaning is needed. (0pts) |
| 2018-07-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic actively preparing foods at start of inspection. cdi- pic did put on hair restraints. (0pts) |
| 2018-07-16 |
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. one large container of collard greens at 43f in walk in cooler dated with prep date of 7/11. cdi- contai |
| 2018-07-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black mold like build up on upper interior portion of ice shield and one tea urn nozzle. cdi- pic had employee to clean both. |
| 2018-07-16 |
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. employee at beverage station placed lemon and lime wedges on customer cup while be asked questions during inspecti |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wings, sausage and cheddar cheese in top of prep unit above 45f. all other items in unit at proper temperature. see temperature chart. items placed in walk in cooler. all o |
| 2018-03-29 |
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 container of tightly covered cooked shrimp 53f in prep unit, observed 2 l |
| 2018-03-29 |
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 one open gallon of milk and one open container of cream in walk in cooler without dates. cdi- items dated. also ensure that dres |
| 2018-03-29 |
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 squeeze bottles of various sauces in tops of reach in coolers without labels. |
| 2017-10-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed beverage stored on top of low freezer unit; co-mingled with facility items. repeat |
| 2017-10-25 |
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. dried residue/ debris in the bottoms of containers used to store clean utensils. |
| 2017-10-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. asterisk provided for ahi item on catering menu, but disclosure and reminder not provided. all other menu's provi |
| 2017-10-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. container of kale chips being held |
| 2017-10-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on one of the two tea urn nozzles. cdi- pic darius amidi had cleaned. |
| 2017-06-23 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed minor debris behind the dumpster. |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the splash guard behind the air drying shelving. clean behind the soda nozzles (non food contact surface). |
| 2017-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a large container of sliced potatoes on a sheet pan sitting on top of a trash can at arrival as a prep space. cdi by removing. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of brussel sprouts at 132f inside the hot holding cabinet. cdi by reheating to 172f. |
| 2017-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken thawing inside the sink vat with a sheet pan of cooked bacon across the top of the vat and brussel sprouts being washed/prepared inside the next vat. cdi observed no si |
| 2017-02-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed minor debris left on the vegetable dicer and can opener blade. cdi by cleaning and sanitizing while onsite. |
| 2017-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of pulled pork hot holding in the hot holding cabinet at 100 in the center. cdi by reheating to 178f. |
| 2017-02-08 |
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 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 inco |
| 2017-02-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time labeled on the kale |
| 2017-02-08 |
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 pork butts cooling on a sheet pan initially checked at 78 degrees f, still 74 degrees f after 1 hour of cooling. cdi by inte |
| 2017-02-08 |
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 pork butts cooling in the walk in cooler on a sheet pan with 4 on each pan |
| 2017-02-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed properly stored chemicals missing labels. cdi by date labeling while onsite. |
| 2017-02-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee bag stored on top of a box of chili sauce. observed another employee coat stored with bottles of vinegar. cdi by removal to m |
| 2016-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings mixed in with aprons and wiping cloths in a storage closet. pic removed those items to the office. |
| 2016-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed metal pans stacked together wet. observed a we |
| 2016-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee working with the salad prep line without a hair restraint. |
| 2016-10-26 |
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 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 inco |
| 2016-10-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 2pts- observed an employee switch tasks from handling food to clean to utensils with out washing hands in between. observed another employee on the prep line changing gloves without was |
| 2016-08-05 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed spoiled strawberries stored inside the bar cooler. cdi by voluntary disposal. |
| 2016-08-05 |
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 pulled pork cooling from the day before (greater than 6 hrs) stored at 68f in the center inside the walk in cooler. cdi by v |
| 2016-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products inside the salad prep cooler bottom and a few items on the top stored above 45f, including but not limited to: cut cabbage, pasta, cut lettuce, roasted corn, sl |
| 2016-08-05 |
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 one small portion of cut brie missing a date label. cdi- by voluntary disposal. |
| 2016-08-05 |
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 a large, deep metal pan covered with aluminum foil inside the walk in cool |
| 2016-08-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 wiping cloth buckets stored on the floor, one on the cookline and another on under the 3 comp sink. 3-304.14(b) (1) in-use wiping cloths shall be held in a chemica |
| 2016-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed the bottom portion of the salad prep cooler reading an internal air temperature of 52f. observed standing water inside the bottom portion of the unit also. observed tubing missing from the bar tap drain |
| 2016-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed inside the sliding door bar cooler and on the underside of shelving over the 3 comp sink. |
| 2016-08-05 |
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 one cracked light shield inside the walk in cooler. |
| 2016-04-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey burgers stored over raw pork and beef burgers. observed raw chicken stored over raw tuna. cdi by re-arranging. 3-302.11(a) separate raw animal foods from ready-to-eat foo |
| 2016-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple of metal pans with food debris and the vegetable dicer also stored as clean with food debris. cdi by removing to be re-washed. |
| 2016-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products on the top portion of the prep cooler stored above 45f, incuding but not limited to: sausage, cooked wings, cooked ribs, in house made dressings, etc (see temperature o |
| 2016-04-13 |
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 a bulk container of in house made ranch stored from 4/4. cdi by voluntary disposal. |
| 2016-04-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed kale chips not labeled with |
| 2016-04-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed murphys oil/soapy water mixture in a sanitizer bucket in the bar. cdi by properly labeling. |
| 2016-04-13 |
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 plastic food containers with cracked corners. 4-501.11 maintain equipment in good |
| 2016-04-13 |
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 4 containers of spices and 1 squeeze bottle not labeled. |
| 2016-04-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a stack of wiping cloths in use stored on the line with no availabe sanitizer buckets for storage. cdi by providing sanitizer. |
| 2016-04-13 |
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 items in the catering shed stored on the floor. observed cleaned untensils stored in a container with food debris. 4-901 |
| 2016-04-13 |
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 pasta salad cooling in a deep container at 54f after 5 hours with the lid |
| 2016-02-05 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 89f and cloudy wash water with food debris. pic changed wash water. |
| 2016-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on trash can edge and another on cutting board surface. if wiping cloths are soiled change out or keep in sanitizer bucket. |
| 2016-02-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up in the ice chute at the wait station fountain drink machine. cdi - pic instructed employee to clean and wipe with a sanitizer cloth d |
| 2016-02-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed turkey burgers stored over beef/pork hamburgers in the line prep cooler. cdi by putting turkey burgers with higher final cook temp on the bottom or below the hamburgers. |
| 2015-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items stored above 45f in the cookline prep cooler (see temperature observations chart). cdi items were voluntarily discarded and others were placed onto ice to cool |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one scoop stored as clean with food debris. cdi by moving to re-wash and sanitize. |
| 2015-10-29 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. facility is making in house kale chips and storing in room temperature as non tcs. cdi- chips made onsite were voluntarily discarded and f |
| 2015-10-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet. |
| 2015-10-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a buckets of sanitizer stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration in between uses. observed sanitizer in wip |
| 2015-10-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf facility is heat treating kale to make kale chips and store in room temperature will require a variance from the state. cdi by voluntary disposal onsite and pa |
| 2015-06-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on shelf above 3 compartment sink. |
| 2015-06-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee in kitchen wearing a bracelet. cdi by instruction- employee removed. |
| 2015-06-10 |
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 employee placing cooked potatoes in container with tight lid, 86f to be p |
| 2015-06-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle unlabled. cdi by discarding chemical. |
| 2015-06-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed one pan of cheese sauce, 77f that was placed in hot holding cabinet directly from walk in cooler. cdi by reheating to above 165f. |
| 2015-06-10 |
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 salmon on menu that is under cooked (consumer advisory provided). information that was on site was not clear. cdi-ph |
| 2015-06-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at 80f at hand sink behind bar. sink is supplied by a separate under sink insta-hot water heater. pic called to schedule repair of unit during inspection. verification required. |
| 2014-12-12 |
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. observed employee slicing brussel sprouts with bare hands that had already been washed. cdi by having employee wash |
| 2014-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw packages of sausage thawing in container of water on drainboard of 2 compartment prep sink next to pan of cooked noodles. cdi by removing sausage and placing in walk in cooler. |
| 2014-12-12 |
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. observed two large pieces of brisket wrapped in foil in walk in cooler 70f and 93f. brisket had been pulled out of smoker about 3 hour |
| 2014-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. foods holding less than 41f may be held for a maximum of 7 days, foods holding 42-45f may be held for a maximum of 4 days. observed most foods |
| 2014-12-12 |
8 |
5-205.11 handsinks may only be used for handwashing. observed hand sink behind bar being used as a dump sink due to dump sink filled with ice and being used to store bottled juices to make mixed drinks. cdi by removing ice from dump sink so that both si |
| 2014-12-12 |
33 |
3-501.13 use approved thawing methods, under cold running water, in refrigeration or as part of the cooking process. observed container of sausage in standing water at prep sink. cdi by placing in refrigeration. |
| 2014-12-12 |
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 utensils in standing room temperature water behind bar. cdi by emptyi |
| 2014-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed two door low reach in freezer not properly functioning. new freezer has been ordered and is expected to be delivered next week. |
| 2014-12-12 |
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. observed large tightly covered 5 gallon bucket of grits in walk in cooler 160f. obser |
| 2014-06-03 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed person identified as pic not certified. |
| 2014-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept cold at 45 f when holding. observed garlic / oil mixture 58 f under no temperature control. returned to walk-i |
| 2014-06-03 |
31 |
3-501.15 cooling methods - pf: do not rely on small prep coolers to cool tcs foods to required temperatures. found shrimp in prep top 58 f. found shrimp in reach-in portion 65 f tightly covered. do not cover tcs foods that are above 45 f until they reach |
| 2014-06-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean ice machines and ice chutes of soda machine at a frequency sufficient to preclude build-up of slimes, molds, etc. observed interior of ice machine with significant build-up. buildu |
| 2014-06-03 |
47 |
4-602.13 nonfood contact surfaces - c: observed cooling speed racks in walk-in cooler with moldy build-up. clean this equipment. |
| 2014-06-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide designated areas for storage of employee foods and beverages. found partially consumed beverage on middle shelf of walk-in cooler. cdi- beverage discarded. |
| 2014-06-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found two buckets of soy sauce on floor. cdi- moveed to shelving. |
| 2014-03-11 |
41 |
3-304.12 in-use utensils, between-use storage - c: food service utensils shall be stored in a water stream sufficient to remove food attached, or in water 135 f or above. found rice spoon in water pit with faucet turned off. water was 78 f. |
| 2014-03-11 |
39 |
3-304.14 wiping cloths, use limitation - c: when used, wiping cloths shall be stored in a sanitizer in between uses. observed damp cloths on surfaces in kitchen. |
| 2014-03-11 |
13 |
3-304.11 food contact with equipment and utensils - p: do not place metal container directly on top of other food in flip top coolers. observed lo mein mix container directly on lettuce. cdi- moved container. |
| 2014-03-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: sinks for handwashing shall have hot water at a minimum of 100 f for proper handwashing. found all handsinks in facility with maximum 91f hot water. repeat violation. call for service made |
| 2013-11-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for ahi tuna on all menus. observed reminder on menu, no disclosure. cdi- facility to send file to e |
| 2013-11-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs food cold at 45 f or below. observed chopped cabbage on ice 62 f. moved to refrigeration. |
| 2013-11-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be supplied with hot water of at least 100 f. observed handsinks with maximum 95 f. |
| 2013-11-20 |
26 |
7-102.11 common name-working containers - pf: properly label all chemical containers with contents. found unlabeled spray bottle hanging on 3-comp sink. |
| 2013-11-20 |
46 |
maintain ware-washing equipment so it operates according to data plate specifications. dish machine not reaching 120 f wash / rinse temperature. maximum 107 f. technician called. |
| 2013-11-20 |
45 |
equipment shall be easily cleanable. collar at prewash nozzle peeling, deteriorating. replace. |
| 2013-11-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: non food contact surfaces shall be clean to sight and touch. observed collar at spray head of rinse hose at 3-comp sink dirty. observed food build-up on she |
| 2013-11-20 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths for wiping shall be stored in a sanitizer between uses. observed damp cloths on surfaces in kitchen. observed cloths in a sanitizer at 0 ppm quat. |
| 2013-09-05 |
38 |
2-303.11 prohibition-jewelry: except for a plain wedding band, employees working with food shall not wear jewelry or ornamnets such as wristwatches on fingers or arms. observed employee with unapproved rings and bracelets working with food. |
| 2013-09-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance: handwashing sinks shall be maintained accessible for handwashing at all times. handsinks shall be used for no other use than for handwashing. observed employee working with rice noodles in bucke |
| 2013-09-05 |
6 |
2-301.14 when to wash: employees shall wash hands before putting on gloves. observed employee not washing hands before donning gloves to cut greens. cdi- direction to employee to wash hands with discussion. |
| 2013-06-12 |
45 |
mainatain multi-use food contact surfaces of equipment smooth and cleanable. observed breader basket with coating coming off in areas. basket discarded. check equipment and utensils regularly and replace as needed. |
| 2013-06-12 |
42 |
allow utensils and equipment to air dry before stacking. observed wet stacking of metal containers. |
| 2013-06-12 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-06-12 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-06-12 |
26 |
store toxic materials so contamination of utensils and equipment can not occur. observed degreaser hanging on shelf over clean utensils. cdi- moved. |
| 2013-03-14 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage in men's restroom. |
| 2013-03-14 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed wooden spoon stored in front handsink. |
| 2013-03-14 |
14 |
in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines; beverage and syrup dispensing lines or tubes; coffee bean grinders; and water vending |
| 2013-03-14 |
19 |
keep foods holding hot at 135 f or above. observed ground beef on stovetop on no heat at 126-143 f. reheated to 165 f. |
| 2013-03-14 |
20 |
keep cold foods at 45 f or below. observed portioned pastas in pasta cooler holding 45 f. cdi- put on tray and moved to walk-in. |
| 2013-03-14 |
37 |
do not store food on the floor. observed container of cut broccoli on floor of walk-in cooler. |
| 2013-03-14 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-14 |
38 |
food employees shall wear proper hair restraints when working with food or clean utensils. observed employee waering no hair restraint at stove. |
| 2013-03-14 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-03-14 |
21 |
date mark potentially hazardous foods that will be held for more than 24 hours. hold for four days if held at 42-45 f. seven days if at 41 f or below. observed some batches of pasta and precooked dumplings not date marked. cdi- discussion and clarificatio |
| 2012-12-17 |
21 |
date mark potentially hazardous foods that will be held for more than 24 hours. hold for four days if held at 42-45 f. seven days if at 41 f or below. observed soups; some batches of pasta not date marked. cdi- discussion and clarification. date marking d |
| 2012-12-17 |
42 |
do not wet-stack containers. observed these to be wet-stacked. |
| 2012-12-17 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-17 |
34 |
|
| 2012-12-17 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed bottle of degreaser unlabeled. cdi- label |
| 2012-12-17 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. this does not apply to food that is handled and added as an i |