| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy debris build up on floor of walk in cooler |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler and racks in reach in coolers. |
| 2018-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flip top cooler on line. |
| 2018-12-17 |
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 soup in walk in cooler with no date label. cdi by labeling with proper make date.3-501.18 discard the food requiring date labels on |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top measuring above 45f. cdi by voluntary discard. |
| 2018-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several cold hold units throughout facility. |
| 2018-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over liquid eggs in reach in cooler. cdi by correcting storage order. |
| 2018-09-20 |
54 |
6-303.11 intensity-lighting - c observed one light bulb on hood system not functional. |
| 2018-09-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on floor of walk in cooler. |
| 2018-03-14 |
53 |
repeat:6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on floors and walls at dish mach |
| 2018-03-14 |
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 right side grill area in need of cleaning. observed fan covers inside walk-in in need of cleaning. |
| 2018-03-14 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 buckets of quat sanitizer at wait station reading 50ppm. cdi: sanitizer buckets changed out to 200ppm. |
| 2018-03-14 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage links in steam well for hot holding at 126 deg f. cdi: sausage links reheated to 200 deg f. |
| 2018-03-14 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed date labels remaining on several pans stored on back dish shelf. cdi: pans removed and taken to dish area for removal of labels and to be re-c |
| 2018-03-14 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drink on table next to bananas and personal drink on counter at wait area. cdi: drinks were relocated/discarded. |
| 2017-10-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. 1.5 pts. observed quat sanitizer coming out of dispenser at weak concentration of 50-100ppm. cdi: sanitizer container was changed out and sanitizer was corrected to 20 |
| 2017-10-17 |
13 |
general comment: 0 pts.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee on cook line handling raw meat including steak and pork sausage patties then handling ready to eat foods and touching |
| 2017-10-17 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizing solution in bucket at 50ppm. cdi: bucket changed and corrected to 200ppm. |
| 2017-10-17 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed heavy leak with standing water at bottom of sandwich prep cooler. observed several torn gaskets on sandwich prep cooler, 2-door reach-in cooler, reach-in freezer, and prep cooler at server |
| 2017-10-17 |
53 |
general comment: 0 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some broken floor tiles and floors in need of regrouting at dish machine area. |
| 2017-04-28 |
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 cleaning needed on cook line including equipment and gaskets and shelving inside walk-in cooler. |
| 2017-04-28 |
45 |
general comment - 0 pts.4-501.11 maintain equipment in good repair.observed leak with standing water at bottom of sandwich prep cooler on cook line; repair.observed leak at 3-comp sink faucet and sanitizer dispenser. work order was called in immediately. |
| 2017-04-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0.5 pts.observed quat sanitizer buckets on cook line reading 100ppm and at server station reading 50ppm. cdi - both changed out to 200ppm proper concentration. |
| 2017-04-28 |
33 |
3-501.13 use approved thawing methods. - 0.5 pts.observed packets of steak thawing at prep sink in standing water. cdi - water was ran over top of steak. |
| 2017-04-28 |
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 - 1.5 pts.observed deli ham not date at bottom of sandwich prep station cooler. cdi - properly dated.observed turkey at bottom of sandwich s |
| 2017-04-28 |
8 |
general comment - 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a knife stored inside cook line handsink. cdi - knife removed. |
| 2017-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1pt.observed employee drinks stored on shelf at cook line grill area. cdi - relocated to designated drink storage area. |
| 2017-01-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed purses stored in drawer with dry good packets of food. |
| 2017-01-19 |
49 |
5-205.15 maintain a plumbing system in good repair.observed leaking handsink faucet on cook line.observed soda machine filter leak at dry storage area.observed can wash leak. observed leak at dish machine area. |
| 2017-01-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food manager present. |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic pan lids soiled with a black residue. items were in the rear dish storage area. cdi by pic removing items for cleaning. 4-602.11(e) |
| 2016-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroaches in the rear storage areas. pic stated that orkin pest control has been contacted, facility has current pest control records. |
| 2016-09-26 |
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 cracked pan lid, item was discarded. insure that damaged items are removed or r |
| 2016-09-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking can wash nozzle. |
| 2016-09-26 |
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 wall tile disrepair in the server area. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on the walk in cooler racks. insure the racks are cleaned frequently to prevent build up. observed black debris build up on the fron |
| 2016-06-22 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air ducts in the dish machine area soiled with dust and debris. |
| 2016-06-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed two burnt pan items. items discarded by pic. facility has greatly improved upon keeping equipment in good repair, no points will be taken for this violation. |
| 2016-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine not producing any sanitizer at time of inspection. chlorine sanitizer must be at least 50 ppm for use on food contact surfaces. insure that employees use test strips to make |
| 2016-03-16 |
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 heavily damaged tile in the can wash area, observed hand soap dispensors non-f |
| 2016-03-16 |
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 multiple damaged tongs, mixing utensils and pan lids, and the can opener blade d |
| 2016-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple food contact surfaces soiled in the dish area. items such as stacked pans stored with sticky food debris still remaining on the inside surfa |
| 2015-12-21 |
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 damage to paint/air vents/ceiling tiles near dish machine. |
| 2015-12-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed mop/can wash with a broken backflow preventer. ehs must verify that steps are being taken to fix item by 12/30 |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dish machine heavy soiled with lime/scale build up. |
| 2015-12-21 |
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 one large plastic pan lid with a large crack, and several of the smaller lids wi |
| 2015-07-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several broken and cracked containers. cdi containers were discarded.4-501.11 m |
| 2015-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with food residue. cdi container moved to dish area. |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and sausage above 45f. cdi items discarded. |
| 2015-07-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer inside prep reach-in cooler. repeat violation.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for acc |
| 2015-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in gaskets, shelves and equipment throughout facility. repeat violation. |
| 2015-07-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in several areas of kitchen. repeat violation. 6-502.12 floors, walls, ceilings including the |
| 2015-07-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. |
| 2015-04-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed container of food uncovered in walk-in cooler and walk-in freezer. cdi items covered.3-302.11(a) separate unwashed produce from ready-to-eat foods. |
| 2015-04-16 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in several areas of kitchen. repeat violation.6-502.12 floors, walls, ceilings including the attachments |
| 2015-04-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in gaskets, shelves and equipment throughout facility. repeat violation. |
| 2015-04-16 |
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 2 containers and 1 spatula in disrepair. cdi items discarded.4-501.11 maintain |
| 2015-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 containers wet stacked. cdi containers taken to dish area. |
| 2015-04-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed one reachin cooler missing thermometer. cdi pic added thermometer to cooler. |
| 2015-04-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at less than 200ppm. cdi bucket changed to proper concentration. |
| 2015-01-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. manager stated night shift manager took thin probe thermometer home. verifica |
| 2015-01-08 |
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 in use utensils stored in standing water. cdi utensils were removed. |
| 2015-01-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink without papertowels. cdi papertowels were refilled. |
| 2015-01-08 |
45 |
4-501.11 maintain equipment in good repair. observed 2 split gaskets. observed several rusted shelves in equipment throughout facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 sco |
| 2015-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in equipment gaskets. observed food debris collecting on shelves in walk-in and reach-in cooler. |
| 2015-01-08 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor tiles in dish area in need or regrouting. |
| 2015-01-08 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed intake collecting debris over dish area. |
| 2014-08-01 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. ventilation intake and exhaust units shall be kept clean. observed condensation leak ventilation exhaust in server station. exhaust unit collecting microbial growth. |
| 2014-08-01 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed several gaskets collecting food debris and microbial growth. observed equipment around cook line collecting grease and food debris. |
| 2014-08-01 |
45 |
wee 4-501.12 cutting surfaces - c. cutting surfaces shall be replaced or resurfaced when they become scored or pitted. observed 2 scored cutting boards. |
| 2014-08-01 |
33 |
3-501.13 thawing - c. tcs foods must be thawed under refrigeration, cool running water (less than 70f) or as part of the cooking process. observed pot roast being thawed in standing water. cdi by instruction, draining of water off pot roast and placed in |
| 2014-08-01 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. observed freshly cut tomatoes cooling in cold holding unit. cdi tomatoes were voluntarily discarded. |
| 2014-03-18 |
53 |
6-201.11 floors shall be maintained so they are easily cleanable. observed floor beginning to lift and separate in walk-in freezer. |
| 2014-03-18 |
45 |
4-501.11 all equipment must be in good repair. observed split gaskets on 2 reach-in coolers near prep line. |
| 2014-03-18 |
6 |
2-301.12 hands must be properly washed. observed employee wash hands for 5 seconds and turn faucet off with bare hands. cdi by instruction. |
| 2013-11-13 |
4 |
2-401.11 eating, drinking, or using tobacco. observed an uncovered employee drink stored on prep table in kitchen. cdi, drink discarded. |
| 2013-11-13 |
41 |
3-304.12 in-use utensils, between-use storage. observed a small cup stored in sugar at service expo line. observed utensils stored in standing water in dipper well that was not turned on. |
| 2013-11-13 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed open bags of pancake batter & red potato seasoning stored in dry storage room. |
| 2013-11-13 |
47 |
4-602.13 nonfood contact surfaces. observed cleaning needed on non food contact surfaces in kitchen including around cook line equipment, inside handles of reach-in coolers, inside microwaves on cook line, and shelving racks inside walk-in cooler. |
| 2013-11-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed clean dishes stored on clean side of 3-comp sink with debris. always keep this side of the sink clean. 4-901.11 equipment and utensils, air- |
| 2013-09-19 |
47 |
4-602.13 nonfood contact surfaces. observed some detailed cleaning needed on surfaces of equipment throughout kitchen especially on cook line. |
| 2013-09-19 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed some cracked/melted plastic containers stored on dish shelf. |
| 2013-09-19 |
41 |
3-304.12 in-use utensils, between-use storage. in use utensils if held in water must be 135f/above. observed utensils held in water at hot dipper well at 124f. |
| 2013-09-19 |
39 |
3-304.14 wiping cloths, use limitation. when not in use, soiled wet wiping cloths shall be stored in chemical sanitizer. observed wet soiled wiping cloths stored on the counter. |
| 2013-09-19 |
34 |
4-502.11 (b) good repair and calibration. observed current digital thermometer available for checking food temperatures not able to read farenheit for checking temperatures properly. cdi, by instruction |
| 2013-09-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed one pan of fruit salad stored in walk-in cooler not date marked. all other items needing date marked were dated. cdi, by instruction. |
| 2013-09-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. keep handsinks accessible and only used for one purpose of washing hands. observed dishes stored in handsink basin when entering kitchen. cdi, items removed. |
| 2013-09-19 |
6 |
2-301.14 when to wash. employees shall wash hands as often as neccessary to prevent contamination. observed employee on cook line not changing gloves and washing hands in between different tasks for example: leaving station and returning back to kitchen w |
| 2013-09-19 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present. |
| 2013-06-17 |
42 |
observed wet stacking of a few pans. |
| 2013-06-17 |
6 |
observed employee washing his hands for just a couple of seconds before donning gloves. corrected by instruction. |
| 2013-06-17 |
13 |
observed employee cracking raw eggs with gloves on and continuing to perform other tasks without changing gloves. corrected by instruction. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw anima |
| 2013-06-17 |
43 |
observed single service cups with lip surface uncovered/unprotected. 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. |
| 2013-06-17 |
8 |
observed handwash sink with towel dispenser stuck and no dispensing towels. dispenser repaired. |
| 2013-06-17 |
47 |
observed an unused microwave oven with the interior soiled with food particles. also observed the cutting board under the flip top cooler accumulating food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude |
| 2013-06-17 |
54 |
observed the clamp to the light shield broken in the walk-in cooler. |
| 2013-06-17 |
45 |
observed a microwave oven interior in front of grill area over the flip top cooler in disrepair with plastic cracking and peeling making it hard to clean. also observed the towel dispenser in the front serving area in disrepair. equipment shall be mainta |
| 2013-03-12 |
47 |
observed the walk-in cooler fan grates accumulating dust. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-03-12 |
45 |
observed cutting boards deeply gouged and worn or chipping at the cook line. this is a repeat violation. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned |
| 2013-03-12 |
43 |
observed single service coffe filters uncovered/unprotected and a small stack of take out trays with food contact surface unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so |
| 2013-03-12 |
41 |
observed in-use utensils in a hot dipper well with the water at 131f. this is a repeat violation. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water is maintained |
| 2013-03-12 |
13 |
observed food items in reach-in freezer in front of grill line. ensure food products are covered and protected. this is a repeat violation. food shall be protected from cross contamination by: except as specified under subparagraph 3 501.15(b)(2) and in |
| 2013-03-04 |
20 |
potentially hazardous food must be cold held at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5 |
| 2013-03-04 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers. observed the dishwash machine not dispensing sanitizer. m |
| 2013-03-04 |
13 |
food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw eggs stored over cooked hash browns and raw bacon stored pickles. store all poten |
| 2013-03-04 |
13 |
observed cook with gloves on cracking raw eggs wiping hands/gloves on apron and continuing to work. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and d |
| 2013-03-04 |
6 |
except as specified in ? (d) of this section; food employees shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a handwashing sink that |
| 2013-03-04 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed plastic cart in front of the side handwash sink and a wisk in the prep line handwash sink. thias is a repeat violation. |
| 2013-03-04 |
4 |
except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use article |
| 2013-03-04 |
13 |
food shall be protected from cross contamination by: except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of this section; storing the food in packages; covered containers; or wrappings. observed food items uncovered/unprotected throughout |
| 2013-03-04 |
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 several toxics stored in bottles labeled |
| 2013-03-04 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed dry goods items uncovered/unprotected. this is a repeat violation. |
| 2013-03-04 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting boards deeply |
| 2013-03-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed handles of utensils wrapped in plastic making the utensil difficult if not impossible to clean. |
| 2013-03-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed walk-in freezer floor accumulating debris. |
| 2013-03-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed microwave oven by the rear of the food prep area and on the corner of the wait staff station soiled with food debris. this |
| 2013-03-04 |
52 |
refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. observed dumpsters overflowing with doors ope |
| 2013-03-04 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed personel clothing stored on top of equipment and shelves. |
| 2013-03-04 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57oc (135o f) and the container is cleaned at a frequency specified |
| 2012-12-13 |
20 |
potentially hazardous foods must be held at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?. ob |
| 2012-12-13 |
54 |
intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed the return vent in the men's room accumulating excessive dust. |
| 2012-12-13 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed the interior of the microwave ovens and the fan housing of the walk-in cooler condenser soiled. |
| 2012-12-13 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed the brown cutting boar |
| 2012-12-13 |
42 |
after cleaning and sanitizing; equipment and utensils 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 (foo |
| 2012-12-13 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed 1 bag of grits open. |
| 2012-12-13 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. an automatic handwashing facility shall be used in accordance with manufacturer?s instru |