| Violation Date |
Code |
Description |
| 2018-03-16 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow drain near prep area. observed plumbing at 3 compartment sink not connected. cdi plumber contacted for repair immediately. verification required. |
| 2018-03-16 |
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 ice packs used for catering bags stored on floor in walk-in freezer. |
| 2018-03-16 |
26 |
7-204.12 chemicals for washing, treatment, storage and processing fruits and vegetables, criteria - p observed no test strips provided. verification required. |
| 2018-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple containers of milk in reach-in cooler above 45f. see temperature chart for temperature observation. cdi milk moved to walk-in to rapidly cool. verification required |
| 2018-03-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in prep station area. cdi papertowels provided. |
| 2017-10-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting debris on inside surfaces. |
| 2017-10-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ice packs used for deliveres stored on floor in walk-in freezer. |
| 2017-10-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed nonfood contact surfaces of pans stored in direct contact with chicken on cooling racks. |
| 2017-10-05 |
53 |
6-501.11 floors and walls shall be maintained in good repair. several holes in frp and outlet cover missing from wall. |
| 2017-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on raw chicken reach in cooler |
| 2017-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collected food and grease debris in front prep areas. |
| 2017-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets broken/torn throughout facility. |
| 2017-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer bucket at less than 200 ppm. cdi sanitizer corrected and tested at proper concentration. |
| 2017-04-04 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers - c observed sanitizer not dispensing at proper concentration. cdi sanitizer corrected and tested at proper concentration. |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in small container at 47f. cdi chicken voluntarily discarded. |
| 2016-12-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observbed ice machine collecting black and pink debris on inside surface. observed grooves in ice machine. repair or replace ice machine and maintain c |
| 2016-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed thawing cooler door doors not closing properly. |
| 2016-12-22 |
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 solution at 76f during manual washing. |
| 2016-08-22 |
45 |
4-501.11maintain equipment in good repair.observed compressor leak inside reach-in cooler in need of repair. |
| 2016-08-22 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-05-16 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2016-05-16 |
47 |
(repeat)4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of k |
| 2016-05-16 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-01-25 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2016-01-25 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment) |
| 2016-01-25 |
45 |
(no points deducted) 4-501.11maintain equipment in good repair. observed broken / damaged plastic partition in kitchen; observed damaged plastic containers in need of replacing. |
| 2016-01-25 |
14 |
(repeat) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous utensils , slicer stored clean with food residue stuck to surfaces. cdi utensils and slicer placed into dirty dish pit. |
| 2015-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils including slicers and salad spinner stoed as clean still soiled. cdi- removed to clean |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens, sliced tomatos and multiple different sliced cheeses cold held at 50 f or higher. cdi- placed on tphc temporarily |
| 2015-08-03 |
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 multiple wraps and salads stored in cooling in closed plastic to go conta |
| 2015-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in restaurant. |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple surfaces with food debris accumulation, including but not limited to equipment handles, sides, electrical and shelves for clean utensils. |
| 2015-08-03 |
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 utesnisl being washed at 105 f. cdi- heated to above 110 f |
| 2015-08-03 |
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 lemons stored on floor. cdi- removed from floor |
| 2015-02-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed lemon cutting board and salad station cutting board heavily stained and with grooves present. clean, resurface or replace cutting boards.4- |
| 2015-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored outside of sanitizer bucket. |
| 2015-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans stored as clean on the drying rack and in-use utensils with old sticker residue. cdi by wash, rinse, and sanitize. |
| 2015-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed water bottle stored in walk-in cooler. store below food items. cdi by removing by pic. |
| 2014-08-06 |
47 |
4-601.11 keep nonfood-contact surfaces of equipment clean. observed build up or debris on the outside of the salad spinner, rolling dollies used to store pickle buckets, bottoms of prep coolers and refrigerators. also noted sides of equipment at chicken |
| 2014-08-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed lemon cutting board and salad station cutting board heavily stained and with grooves present. clean, resurface or replace cutting boards.4- |
| 2014-08-06 |
26 |
7-207.11 store medications to prevent contamination. observed neosporin and burn cream stored above raw chicken prep cooler. items moved to employee area.7-204.11 maintain sanitizer at correct concentrations. observed red kitchen bucket of sanitizer |
| 2014-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food),cold holding- observed sliced cheese in cold hold unit stored at 54f on top of product. cheese was overstocked in container. do not fill food product over fill l |
| 2014-03-12 |
31 |
3-501.15 cooling methods- observed grilled chicken and fried chicken (<135f) stored on counter top in containers off of temperture control. pic stated that chicken was in the cooling process. advised pic to assist in the cooling process once cooling food |
| 2014-03-12 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet tight stacked pans on the drying rack. allow cleaned utensils to air dry before stacking. |
| 2014-03-12 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- observed single service containers stored on the floor in dry storage room. protective cover on single service containers were damaged. |
| 2014-03-12 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature- wash solution in manual warewashing equipment shall be maintained at not less than 110f. observed 100f water with utensils soaking in wash bay of 3 compartment sink. cdi added hot water. |
| 2014-03-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- non-food contact surfaces of equipment shall remain clean to sight and touch. observed food residue/debris build-up on cooler door gaskets. observed standing wa |
| 2014-03-12 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed small reach-in cooler in front service area (whip cream) with standing water inside. repair cooler. |
| 2013-08-26 |
47 |
4-602.13 nonfood contact surfaces- observed salad cooler door gaskets with microbial build-up and inside bottom of cooler. cleaned and sanitized.observed food debris build-up in reach-in cooler at pass through window. (fruit, salad) |
| 2013-08-26 |
41 |
3-304.12 in-use utensils, between-use storage- observed ice scoop holder at ice large ice machine with microbial build-up on bottom. clean and sanitize on a regular basis. cdi by cleaning and sanitizing. |
| 2013-08-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready-to-eat potentially hazardous foods must be properly date marked when held for more than 24 hrs. observed chicken in walk-in cooler prepare |
| 2013-08-26 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees- person in charge must exhibit knowledge of ehp and requirements of the food code. person in charge should be able to name 5 diagnosed illnesses and |
| 2013-02-22 |
4 |
a food employee may drink from a closed beverage container. drink found today without a lid. be sure to store this where it will not contaminate food; clean utensils; single-use articles; or food contact surfaces. |
| 2013-02-22 |
47 |
clean the 2 dr. ri cooler where chicken was thawing today; especially where the doors meet the unit-juice build-up observed today. |
| 2013-02-22 |
39 |
keep sanitizer buckets stored off of the floor. |
| 2013-02-22 |
6 |
wash exposed arms when washing hands. |
| 2013-02-22 |
2 |
employees must know the big 5 illnesses. all managers need to know when to restrict/exclude employees and when to bring them back to work after they have been ill. handout given today. |