| Violation Date |
Code |
Description |
| 2018-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in freezer with build up of ice on floor and shelving. |
| 2018-10-30 |
43 |
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 cups stacked and not protected at register. keep in plastic sleeve, or in manner to protect cups from contaminat |
| 2018-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce, and mixed greens cold holding above 45f. pic stated items were placed in cooler one hour prior to inspection. cdi, lettuce, and greens were placed in walk in co |
| 2018-05-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. cdi- closed. |
| 2018-05-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups stacked and not protected. keep in plastic sleeve. |
| 2018-05-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf several dented cans observed and not segregated. cdi- cans discarded |
| 2018-05-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed dry goods such as croutons, raisins, etc uncovered and not protected from physical contaminants. when in a slow state, protect items from physical co |
| 2017-10-31 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal purse and drink stored on prep table of |
| 2017-10-31 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug has a hole. obtain new drain plug. |
| 2017-10-31 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee with a large beard not wearing a beard restraint. -0- |
| 2017-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome bowls/plates/spoons with food debris on them. cdi- taken to dishwasher to be cleaned. |
| 2017-08-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed produced such as onions, tomatoes, and apples, stored above ready to eat foods in walk in cooler. ensure ready to eat food is stored above unwashed produce. |
| 2017-08-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some build up on guard in ice machine, as well as the chute in the ice dispenser at soda machine. ensure cleaning is done as needed to prevent c |
| 2017-08-02 |
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 spices in working containers without identifying labels. ensure any containers with food not easily identifiable a |
| 2017-08-02 |
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 recently chopped chicken held in a prep unit at 57f. ensure food is cooled |
| 2017-08-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing different types of bracelets, while working on the line. |
| 2017-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stacked while still wet. ensure utensils are allowed to air dry after washed, rinsed and sanitized. |
| 2017-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in the establishment. ensure proper pest control plan is in place. |
| 2017-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of plates. |
| 2017-04-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf apple cabbage slaw recorded at 50f. cdi- pic stated product was just prepped and w |
| 2017-04-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p two food items were recorded below 135f. cdi- items left for the remaining hour and then was to be discarded. |
| 2017-04-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf dispenser at back handsink was not dispensing paper towels. cdi- pic fixed dispenser and stated he has an order to obtain a new one.5-205.11 maintain access to han |
| 2017-02-16 |
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. in-use utensils stored in s |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-16 |
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 some water bottles not labeled. |
| 2017-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates/bowls and spatulas soiled with food debris. cdi- all items taken to dishwasher. |
| 2016-11-07 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. lid of dumpster was dented and can no longer be effectively closed/open. pic stated he had been working on reparing lid for some months. no points deducted. |
| 2016-11-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply grooved cutting boards. repeat. |
| 2016-11-07 |
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 prepped lettuce in wic recorded above 45f (see chart). date sticker indicated i |
| 2016-11-07 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handwash sink in bakery area did not reach above 85f. provide 100f. vr. repeat. |
| 2016-08-09 |
8 |
repeat - provide at least 100f water at handsinks.-pf water at handsink at front line and bakery area only reaching 84f. cdi - water reached 100f/above.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfhandsink on front |
| 2016-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeatspiral slicer and small dicer observed w/ food debris.tea nozzles at drink station w/ build-up/stained. cdi - removed; cleaning process started.4-501.1 |
| 2016-08-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards worn stored on back shelf. - general comment |
| 2016-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies observed in kitchen at front and back line. steritech is scheduled to come out for pest control. |
| 2016-05-09 |
52 |
general comment - 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid missing ; replace5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary t |
| 2016-05-09 |
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 dusty fan covers inside walk-in cooler. observed cooler gaskets in need of cleaning. |
| 2016-05-09 |
43 |
repeat - 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 boxes stored on the floor at register area. 4-904.11 display and handle single-use and single-service ar |
| 2016-05-09 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple metal pans and plastic containers wet stacked on shelves. |
| 2016-05-09 |
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 employees wearing watches while preparing food. 2-402.11 use head coverings, beard guards and clothing to restrain |
| 2016-05-09 |
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 2 sheet pans of cooked kale cooling at baker's area at 109f. cdi - instruc |
| 2016-05-09 |
20 |
general comment - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved food for catering order sitting out on front counter by register with no temperature control. facility receives catering from panera bread facility in downtown |
| 2016-05-09 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans stored inside walk-in and plastic containers stacked on dish shelf above 3-comp sink with stickers and sticker residue remaining. c |
| 2016-05-09 |
13 |
general comment - 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed boxes of produce stored over already washed and ready-to-eat produce in walk-in cooler. cdi - by instruction to relocate. |
| 2016-05-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a few handsinks in kitchen blocked by rolling racks. cdi - racks were relocated.5-202.12 handwashing sinks, installation - pfobserved cold water turned off at ha |
| 2016-03-03 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few pans wet stacked at back. improvement has been noted since last inspection. |
| 2016-03-03 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved scoops, some metal pans, and tomato slicer stored with food debris. cdi - taken to dish sink to be recleaned. observed pans stored with sticker |
| 2016-03-03 |
20 |
general comment - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved romaine lettuce at 53f in one of the lettuce cooler drawers. it was determined that the unit had not been turned on. all other food products in compliance. cdi |
| 2016-03-03 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed only 1 fruit fly in facility today. much improvement noted since last inspection. |
| 2016-03-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips for cups at to-go kiosks. |
| 2016-03-03 |
53 |
general comment - 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.cleaning needed to remove ice build-up i |
| 2016-03-03 |
37 |
general comment - 3-303.12 storage or display of food in contact with water or ice - cobserved several bags of ice used to ice down product stored inside ice machine at back. all bags were removed and most of ice was taken out of machine. |
| 2015-12-11 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved sticker/date label residue remaining on metal pans stacked at dish shelf. improvement has been noted since last inspection. |
| 2015-12-11 |
52 |
general comment - 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid missing to shared dumpster. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not |
| 2015-12-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed bleach test strips could not be located for testing chemical dish machine. pic indicated that chemical company will be notified and strips should be in by tomorrow. cd |
| 2015-12-11 |
45 |
general comment - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scored cutting boards stored on above prep table at back of kitchen. |
| 2015-12-11 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans and plastic containers wet stacked on dish shelf on back prep line. |
| 2015-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies at dish storage area and can wash area. facility has approved pest control company; pest company will be notified today for treatment. |
| 2015-12-11 |
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 romaine lettuce cooling inside cooler drawer held on main line and inside |
| 2015-09-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on table at the baking area. cdi - drink was discarded. |
| 2015-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved scoops stored as clean with dried food debris, plastic container stacked with sticker residue, and small slicer stored as clean with food debris. cdi - |
| 2015-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food boxes stored on the floor in the walk-in freezer. boxes were removed. |
| 2015-09-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved hand sink blocked at back prep station and baking area. cdi - items relocated to make hand sink accessible. |
| 2015-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several plastic container wet stacked at back kitchen area. |
| 2015-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on table at baking station. |
| 2015-06-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid on outside dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and |
| 2015-06-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed non-functioning hand sink near the 3 compartment sink. pic stated the sink has been non-operational for 1 month. |
| 2015-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan coverings in 2 walk in coolers with dust accumulation, a reach in cooler used for storing cream cheese with food debris in the gaskets, and cup |
| 2015-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet above the 3 compartment sink. |
| 2015-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half and 2% milk above 45f at the coffee station (see chart). cdi- containers were discarded. tphc document provided for creamer dispensers. |
| 2015-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one ceramic soup bowl stored clean with food debris on it, 8 soiled ice cream scoops stored clean above the 3 compartment sink and at the bakers stat |
| 2015-06-04 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at the handsink near the cash registers operating at 72f after having the hot water faucet turned on for several minutes. observed the sink nearest the salad flip top cooler operating |
| 2015-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a baker preparation table. beverage was relocated. |
| 2015-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled plastic containers stored clean above the 3 compartment sink and dried food debris on one thermometer probe. cdi- all items were recleane |
| 2015-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packets stored at room temperature on the preparation line (see chart). cdi- butter packets were relocated to the walk in cooler for cooling. improvements made since l |
| 2015-02-09 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed burn spray stored above a preparation table in the bakers station. cdi- spray bottle was relocated. |
| 2015-02-09 |
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 tomato soffrito sauce dated for 21 days in the walk in cooler. cdi- facility will date the tom |
| 2015-02-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf observed quat testing papers without the color indicator sheet. vr required in 10 days. |
| 2015-02-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed detached dumpster lid.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenan |
| 2015-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food stored on the floor in the walk in cooler and several boxes of food on the floor in the walk in freezer. |
| 2014-11-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster lids caved in.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug on dumpster.5-501.115 disc |
| 2014-11-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed six heavily worn cutting boards. |
| 2014-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers above the three compartment sink. |
| 2014-11-03 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility cooling soups in the walk in cooler in sealed bags. once the soups are placed into the walk in cooler, the bags are supposed to be opened. cdi- one bag of black bean soup and on |
| 2014-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in a flip top salad cooler above 45f (see chart). the unit had not been turned on. cdi- all potentially hazardous foods were removed from the cooler and placed into |
| 2014-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 bowls stored clean with food debris on them, one soiled ice cream scooper stored clean above the 3 compartment sink, a soiled lemon wedger stored c |
| 2014-11-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle their cell phone and then handle cleaned dishes without washing their hands in between. cdi by instruction. |
| 2014-08-01 |
6 |
2-301.14 when to wash - p. food employees shall wash their hands after handling soiled equipment and utensils. observed employee operating the dish machine place soiled dishes into the dish machine and then unload the cleaned utensils without washing hi |
| 2014-08-01 |
52 |
5-501.113 covering receptacles - c. outside waste receptacles shall be kept covered with tight fitting lids. observed broken lid at outside waste receptacle.5-501.115 maintaining refuse areas and enclosures - c. outside waste enclosures shall be kept c |
| 2014-08-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be free of an accumulation of dust, dirt, food residue, and other debris. observed mold buildup on the outer surface of the |
| 2014-08-01 |
27 |
8-201.13 when a haccp plan is required - c. a food establishment shall obtain a variance from the regulatory authority before packaging food using a reduced oxygen packaging method. observed facility is using rop. pic stated the soup is cooled in knott |
| 2014-08-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed mold buildup on inside surfaces of the ice machine. |
| 2014-03-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed two dirty pans stored clean. cdi by placing in 3 compartment sink for recleaning.4-501.114 ma |
| 2014-03-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. cleaned equipment, utensils, linens, and single use articles shall be stored in a clean and dry location and at least 6 inches above the ground. obs |
| 2014-03-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored in wrappings, packages, or covered containers. observed one bag of sugar stored opened on a baker shelf. cdi by placing sugar in plastic container. |
| 2014-03-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after being cleaned, equipment shall be air dried before being stacked. observed 3 pans stacked while wet. |
| 2014-03-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be free of accumulation of dust, dirt, food residue, and other debris. observed shelf above dish machine covered in dust. |
| 2014-03-11 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be replaced or resurfaced when unable to be effectively cleaned. observed one green cutting board with deep scoring. operator discarded. |
| 2013-10-07 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed sticker residue on top of cold hold unit behind counter. |
| 2013-10-07 |
45 |
4-205.10 food equipment, certification and classificationgeneral comment: equipment used in food establishment shall meet nsf / ansi standards. observed 2 non nsf white brushes used to disepense icing on pastries. cdi, operator discarded brushes.4-501.11 |
| 2013-10-07 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed wet stacking of pans in walk-in cooler and near dish machine.4-904.11 kitchenware and tableware-preventing contaminationknives, forks, and spoons inten |
| 2013-10-07 |
38 |
2-303.11 prohibition-jewelryfood employees shall not wear jewelry on wrists or fingers when preparing food. observed an employee with a wrist band and 2 employees with decorative rings. |
| 2013-10-07 |
37 |
3-305.11 food storage-preventing contamination from the premisesfood shall be stored where it it not exposed to dust or other contamination. observed several pastries and breads without overhead protection behing front counter and at bread wall. |
| 2013-10-07 |
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 ham overstacked in flip top prep 2 unit above 45 degrees f. |
| 2013-10-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; food contact surfaces shall be clean to site and touch. observed a few bread pans with heavy encrusted grease deposits in need of cleaning at baking area. observed ice |
| 2013-10-07 |
13 |
3-302.11 packaged and unpackaged food storagestore foods in wrappings, packages, or covered containers. observed a bucket of pickles uncovered in walk-in cooler. cdi, operator covered container of pickles. |
| 2013-10-07 |
8 |
6-301.14 handwashing signagesupply a handwash sign at each handwash sink. oberved no handwash sink at handwash sink near bakery area or in men's restroom. cdi, handwash sink was provided to operator. |
| 2013-10-07 |
6 |
2-301.14 when to washwash hands before doning gloves. observed 1 employee not wash hands when switching gloves. cdi by instruction. |
| 2013-07-22 |
45 |
4-501.12 cutting surfacescutting boards shall be replaced or resurfaced if there is heavy scarring or chips. observed large cutting board on baking side of kitchen with heavy scarring. corrected during inspection.4-101.19 nonfood-contact surfacesobserve |
| 2013-07-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. store unwashed produce away from other ready-to-eat foods. observed a box of unwashed avacado stored above other ready to eat foods in walk-in cooler. cdi by instruction. |
| 2013-07-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyice machines shall be clean according to manufacturers recommendations and to prevent accumulation of soil. observed black mold accumulating inside ice machine. cdi, operator cleaned ice mach |
| 2013-07-22 |
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 several cheeses and cut tomatoes recently placed prepared a |
| 2013-07-22 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed sticker residue on outside of 3 metal containers in walk-in cooler. |
| 2013-07-22 |
38 |
2-303.11 prohibition-jewelryemployees shall not wear any jewelry on wrists or fingers when preparing food. observed 1 employee preparing food with a wrist band. cdi by instruction. |
| 2013-04-10 |
20 |
keep potentially hazardous food being cold held at 45 degrees and below. observed several foods inside of malfunctioning flip top prep cooler out of temperature. operator stated that items on top were placed in the unit within the last 2 hours while 2 c |
| 2013-04-10 |
45 |
general comment: keep equipment in good repair. observed a prep cooler not functioning properly behind counter. |
| 2013-04-10 |
43 |
single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. observed stack of single use cups stored next to ice tea station in |
| 2013-04-10 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-dried. observed multiple containers being wet stacked in walk in cooler. corrected during inspection. |
| 2013-04-10 |
26 |
general comment: 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 quat sanitizer in 2 buck |
| 2013-04-10 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed food and single use gloves stored on handwash sink in kitchen. cdi; items were removed. |
| 2013-01-11 |
26 |
general comment- observed spray bottle of blue liquid hanging on side of clean dish rack. maintain all chemicals in area separated from food and food contact items to protect from contamination. |
| 2013-01-11 |
35 |
general comment- maintain all dry foods that are removed from their original container; properly labeled. observed cinnamon/sugar mixture on front line in lexan pan not labeled. |
| 2013-01-11 |
14 |
observed stickers remaining on some food pans stacked as clean. maintain all food contact surfaces properly waahed; rinsed; and sanitized. |
| 2013-01-11 |
47 |
general comment- observed some front line cooler gaskets with heavy debris and build up. maintain all non-food contact surfaces clean. |
| 2013-01-11 |
43 |
general comment- observed single service cups not in sleeves or otherwise protected. maintain single service cup lips protected from contamination. |
| 2013-01-11 |
6 |
observed employee washing dishes handle clean dishes after handling dirty dishes and washing hands in 3-compartment sink. ensure that hands are washed between handling dirty and clean dishes everytime and that hands are always washed in the hand sink to p |