| Violation Date |
Code |
Description |
| 2019-01-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat observed metal floor transition lifting up in front cook line area between hot hold door to back kitchen. work order has been |
| 2019-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on exterior of equipment near fryer on front line. observed cleaning needed in gaskets of several coolers throughout. |
| 2019-01-25 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed boiled eggs (pre- |
| 2019-01-25 |
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 repeat observed coleslaw cooling on ice of front line. ice was only in contact with |
| 2019-01-25 |
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 ham that had been sliced yesterday with today's date on it. employee stated that she replaced the plastic wrap today and wrote toda |
| 2019-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings holding below 135f on steam table. cdi: wings were placed on tphc until 1:50pm to then be discarded. ehs discussed with pic different methods to keep wings at 135 |
| 2019-01-25 |
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 repeat observed large container of marinara cooling at a rate of 0 deg/min in prep cooler. marinara and mozzarella cheese were used i |
| 2019-01-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine to be hitting a maximum of 156f on thermoplate and to not be turning the thermolabel black. ehs took thermopen and took temperatu |
| 2019-01-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed sheet pan of raw bacon being stored on speed rack above frozen biscuits and rte (ready-to-eat) turkey sausage. cdi (corrected during inspection): raw bacon relocated to rack below |
| 2018-10-08 |
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 cooked broccoli cooling at a rate of 0f/min in reach in cooler on cook line. corrected during inspection (cdi): item vented |
| 2018-10-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items above 45f at omelet station and self serve cold bar. cdi: items placed on tphc and voluntarily discarded at 9:30am. repeat violation |
| 2018-10-08 |
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 several items including cooked broccoli, salads, and chickpeas cooling whi |
| 2018-10-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at cook line and cold line bar. |
| 2018-10-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed metal floor transition lifting up in front cook line area between hot hold door to back kitchen. |
| 2018-10-08 |
45 |
4-501.11 maintain equipment in good repair. observed omelet cooler and cold bar holding food items above 45f. verification required to ensure coolers are repaired or items are permanently on tphc. tphc form emailed to person in charge (pic) with inspectio |
| 2018-10-08 |
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 handle of scoop down in bread crumbs. cdi: scoop moved out of bread crum |
| 2018-06-14 |
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 major improvement seen from previous inspections. observed melons cooling in cateri |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed cut melons on salad bar holding above 45f. air coming from right side of cooler was at 52f and air coming from left side of cooler was at 35f. cdi: maintenance came to fi |
| 2018-06-14 |
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 repeat observed quinoa salad date labeled with 6/14 when quinoa was cooked on monday 6/11. cdi: pic had employee change date. observed pasta |
| 2018-06-14 |
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 one squeeze bottle of oil labeled for some other sauce. ensure labels are correct. |
| 2018-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open container of raw shell eggs being stored on top of open container of ready to eat chicken in blast chiller. cdi: pic relocated eggs to reach-in cooler on bottom shelf. |
| 2018-06-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed debris build-up in the corners of container with single-service soup bowls. cdi: employee cleaned during inspection. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the cracks and crevices of equipment including hinges of coolers and on gaskets throughout. |
| 2018-06-14 |
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. repeat observed standing water on floors by steamer and dish machine. observed cleaning neede |
| 2018-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed metal containers that had been stacked while wet after being cleaned. ehs advised using pyramid stacking method. |
| 2018-03-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salads cooling in reach in cooler at a rate of 0f/min. cdi: salads moved to blast chiller for rapid cooling. |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ham and broccoli quiches holding below 135f under hot lamp. cdi: product voluntarily discarded. repeat violation |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potatoes in prep top above 45f. cdi: potatoes rapidly cooled in blast chiller. observed raw shell eggs held at 47f. cdi: eggs moved to walk in for cooling and replaced with cold |
| 2018-03-28 |
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 full speed rack of salad bar items with no date mark. pic stated that items were prepared yesterday. cdi: rack dated. observed pool |
| 2018-03-28 |
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 salads cooling while tightly covered in reach in cooler. cdi: salads moved |
| 2018-03-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employees do not have knowledge of food borne illnesses and symptoms. pic advised to go over symptoms and |
| 2018-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on top of sanitizer bucket, not in contact with sanitizer at grill station. cdi: wet cloth moved to sanitizer. repeat violation significant improvement from previou |
| 2018-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked containers stored as clean. items separated and rewashed. other items air drying properly. repeat violation |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers remaining on the outside of unstacked containers denoted as clean. cdi: stickers removed. |
| 2018-03-28 |
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 floor is flooded and pooling water in spots around steamer, dish machine, and stove. |
| 2018-03-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed fruit cups, and e |
| 2017-12-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored on a cart above ground beef in walk-in cooler. cdi: pic switched storage order of meats. |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed food debris left on the underside of a pan being stored as clean.4-501.114 maintain sanitizer at correct concentrations when being used to sani |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed beef and turkey burgers holding at temperatures less than 135f on grill. pan that items were in had lost water but grill was plenty hot. cdi: items were reheated to high |
| 2017-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat observed turkey in front reach-in cooler that is intended to be held for longer than today without date label. observed ham in same r |
| 2017-12-12 |
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. -pf repeat observed tuna salad cooling in deep 1/6 pan in prep top cooler. prep tops ar |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed sanitizer buckets with sanitizer less than 50ppm quat throughout kitchen. this is due to sanitizer dispensing at low concentration from three compartment sink. observed wet w |
| 2017-12-12 |
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 food-contact brush being stored in room-temp water on prep table. ensure |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one set of bowls that had been stacked while wet on air-drying rack. all other dishes were being air-dried properly. |
| 2017-12-12 |
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 multiple working containers of oil around kitchen without labeling. ensure all containers are labeled. |
| 2017-07-13 |
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 carton of heavy whipping cream without date in walk-in cooler. cdi: cream was properly dated.3-501.18 discard the food requiring da |
| 2017-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plate being stored as clean with debris and a dead fruit fly on it. 4-602.11 clean the equipment and utensils used with nontcs foods as required to av |
| 2017-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot box in kitchen holding foods below 135f. observed chicken that was cooked to 175f, place in hot box where 45 minutes later it measured 127f. observed several other items ho |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler on front cook line holding foods at temperatures above 45f. cdi: all items were taken to the walk-in cooler to quickly cool. items were placed back onto prep cooler |
| 2017-07-13 |
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 items taken from front prep cooler cooling in the walk-in with tightly wra |
| 2017-07-13 |
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 sliced roast beef that was placed into the walk-in to cool from being out of temperature on the front prep cooler line, cool |
| 2017-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly presence throughout kitchen. |
| 2017-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting out on counter. observed sanitizer bucket in the kitchen with wiping cloths in it at 50 ppm quat. |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler on front line not holding foods at 45f or below. |
| 2017-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on shelving, equipment, and inside of coolers throughout. observed standing water in the bottom of the prep cooler on the front line |
| 2017-07-13 |
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 squeeze bottles throughout kitchen without identifying labels. |
| 2017-02-16 |
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 employee washing dishes in wash water below 110f. detergent did not say that it was a low temperatu |
| 2017-02-16 |
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 bag of onions stored on walk in floor. cdi: onions relocated.3-306.11 protect food on display using shields, packaging, or oth |
| 2017-02-16 |
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 salad cooling in catering cooler while tightly wrapped. cdi: item uncovere |
| 2017-02-16 |
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 observed several food items in salad prep cooler dated over 7 day date mark. employee stated that she ha |
| 2017-02-16 |
14 |
|4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked containers with sticker residue. cdi: items rewashed. |
| 2017-02-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw, battered chicken stored on sheet tray over raw, commercially packaged, ground sausage. commercial packaging was still in tact on sausage. cdi: items reorganized. |
| 2017-02-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p obserfved employee handle dirty dishes and then move straight to clean |
| 2016-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed victory hot holding unit with a torn gasket and improper seal. pic states that a work order is in place for repair. |
| 2016-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed eggs cooked to order on menu without a consumer advisory. verification required |
| 2015-12-04 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed flank steak in cooler that pic stated was heated to add grill marks but was not fully cooked. food was to be fully cooked at a later date. do not inter |
| 2015-12-04 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed bread products pa |
| 2015-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and soil accumulating in gasket doors of reach in refrigerators. |
| 2015-06-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - clean warewashing equipment as often as necessary to keep them clean. observed clean drainboard of 3 compartment sink accumulating food debris and soiled equipment. |
| 2015-06-19 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of single-service cups with lip contact area exposed and plastic wrapping not protecting these areas. repeat. |
| 2015-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans being wet stacked on rack near dish machine. repeat. |
| 2015-06-19 |
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 knife stored in contact with soiled glove in container above pre |
| 2015-06-19 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing under running water but water was at 81 degrees f. |
| 2015-06-19 |
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 rice and pasta not date marked and held for over 24 hours in reach in refrigerator. cdi, operator voluntarily discarded foods. |
| 2015-06-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed chicken stored over salmon in low reach in refrigerator. observed raw chicken stored over flank steak in walk in cooler. cdi, operator relocated foods. |
| 2015-06-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed food employee cough and touch their face without washing their hands. cdi by instruction, pic washed their hands |
| 2015-01-13 |
16 |
3-401.11 raw animal foods-cooking - p,pfcook steaks to proper final cook temperature. observed flank steak not cooked to 145 degrees f. operator stated that they cook it to medium and to 135. the final cook of flank steak 1 was 127 degrees f and the fina |
| 2015-01-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed tater tots below 135 degrees f hot held behind front line. cdi, |
| 2015-01-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide consumer advisory for animal foods that are served uncooked or undercooked. observed operator state that they serve flank steak u |
| 2015-01-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer below proper concentration in several buckets. cdi, employees re |
| 2015-01-13 |
35 |
3-602.11 food labels - pffood shall be labeled according to law. observed fruit cups for consumer grab-and-go and pastry bread packaged on site near register made from 2 or more ingredients without proper labeling. cdi by instruction. repeat. |
| 2015-01-13 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed a wet wiping cloth stored on prep table and several wet wiping cloth hanging over prep sink near dish machine. |
| 2015-01-13 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several containers being wet stacked on drying rack. observed several white containers being wet stacked in store rack near chemicals. repeat.4-903 |
| 2015-01-13 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - cstore single-service cups for consumer self service with plastic protecting the lip contact surface or furnish from an approved dispenser. observed some stacks of cups with lip cotact areas ex |
| 2015-01-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed right side of hood ventilation system not in good repair. cdi, operator called chase from building maintenance to fix unit during inspection. monitor ventilati |
| 2015-01-13 |
36 |
6-202.13 insect control devices, design and installation - c general comment: insect control devices shall be installed so that they are not located over a food preparation area. observed orkin insect control device located over food prep table. relocate. |
| 2014-07-09 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 employee coffee stored on top of dish machine. cdi, operator relocated coffee |
| 2014-07-09 |
8 |
6-301.11 handwashing cleanser, availability - pfgeneral comment: handwashing cleanser shall be provided at each handsink. observed no handsoap left at dispensor of 1 handsink in women's restroom. cdi by instruction. |
| 2014-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw pork stored with raw chicken in walk-in cooler. cdi, operator relcoated food for proper storage. |
| 2014-07-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pgeneral comment: food contact surfaces shall be cleaned to site and touch. observed blade of can opener stoiled with dried food debris. cdi, operator relocated can op |
| 2014-07-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentiallhy hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 package of de |
| 2014-07-09 |
35 |
3-602.11 food labels - pffood packaged on site and made from 2 or more ingredients shall be labeled according to law. observed several sandwiches, wraps, and breads for consumer grab and go that were packaged on site and did not have the required labeling |
| 2014-07-09 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several coffee urns that were not properly inverted on a rack to air dry and accumulating water. repeat4-903.11 (a), (b) and (d) equipment, utensil |
| 2014-07-09 |
45 |
4-205.10 food equipment, certification and classification - cgeneral comment: food equipment shall meet nsf / ansi standards. observed a non-nsf cutting sheet being stored on rack and operator not able to show a package stating that this equipment met nsf |
| 2014-07-09 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces of equipment shall be free from accumulation of soil. observed soil residue building up on corners of clean drainboard and crevaces of clean end of warewashing machine. |
| 2014-02-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfood shall be stored so that cross contamination is prevented. observed 1 package of uncooked turkey patties removed from commercial packaging stored in contact with hot dogs |
| 2014-02-06 |
26 |
7-201.11 separation-storage - ptoxic substances shall not be stored over food or equipment. observed white board cleaner stored over paper towel dispenser. cdi, operator relocated cleaner.7-208.11 storage-first aid supplies - p,pffirst aid kits and suppl |
| 2014-02-06 |
35 |
3-602.11 food labels - pfgeneral comment: packaged food made from 2 or more ingredients shall be labeled according to law. observed cookies and pretzels packaged on site for consumer grab and go with labeling on the side. the signs were missing informati |
| 2014-02-06 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping clothes shall be stored in sanitizer buckets in between uses. observed several wet wiping clothes stored on prep tables throughout kitchen. |
| 2014-02-06 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several spatulas wedged in between soiled area of refrigerator and a prep table. |
| 2014-02-06 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed under equipment along front counter and under equipment in storage rooms. observed residue building up |
| 2014-02-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed garland oven unit that stopped working today according to operator. observed fwe hot hold unit behind front counter not working according to o |
| 2014-02-06 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed sticker residue accumulating on 2 plastic containers. |
| 2014-02-06 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several plastic pitchers behing wet stacked on storage rack. |
| 2013-02-01 |
2 |
observed no standing employee health policy. documentation given to manager. |
| 2013-02-01 |
53 |
observed floors needing cleaning behind and under all equipment in all area to include storage areas. |
| 2013-02-01 |
39 |
general comment: all wet working cloths shall be stored in sanitize solution between uses. dry towel are allowed but should be changed when soiled. |
| 2013-02-01 |
31 |
observed foods being tightly covered while in a cooling process. discussed procedures. for proper methods. see methods below: rule:cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one o |
| 2013-02-01 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |