| Violation Date |
Code |
Description |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food residue present on the racks of the reach in meat cooler. |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet nested stacks of food containers in the clean dish area. |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored underneath a cutting board to prevent the cutting board from moving during use. wiping cloths may not be used in such a manner as they will absorb any moisture and |
| 2018-12-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one prep line employee wearing a bracelet during food preparation. item was removed and employee re-washed hands. |
| 2018-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato accordion slicer stored as clean with tomato residue present on the blades, observed clean metal containers stored as clean, stacked with stick |
| 2018-12-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed several containers of cut lettuce and diced tomatoes stored underneath unwashed tomatoes and other produce in the walk in cooler. items were moved. ready to eat items should not |
| 2018-05-08 |
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 items stored directly on floor in chemical storage room. |
| 2018-05-08 |
33 |
3-501.13 use approved thawing methods. observed lobster tail thawing in standing water. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed three pans of products in drawer cooler under grill top above 45f. see temperature chart for temperature observations. cdi items moved to walk-in to cool. pic stated items a |
| 2018-05-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in kitchen near office. cdi papertowels provided. |
| 2017-11-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked and broken lids on the drying rack.4-501.11 maintain equipment in good repair. observed a torn gasket on cold holding drawer on the cookline.4-501.12 resurface or replace cutting surf |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken, chicken wings,pasta and crab cake mixture holding above 45f in the front line cold drawers. per pic product had been in the drawers since yesterday. cdi-product |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soiled pans stored as clean. cdi-items sent to dishmachine to be rewashed. |
| 2017-06-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed some cook line and a wait station handsinks missing hand washing signs (core). |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lobster tails and cut lettuce stored on prep coolers/drawers on the cook line for service above 45f (see temperature observations chart). cdi- items were taken back to the coole |
| 2017-06-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. re-label large rolling bins of dry goods. observed some faded or missing or partially cut labels rendering them illegible. |
| 2017-06-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p according to the pic chicken wings are cooked to only 155f then cooled down and later grilled to 165f and above. cdi- pic states |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on cold holding drawer on the cookline. |
| 2017-06-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food while wearing bracelets. |
| 2017-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans, lids and containers wet stacked on drying racks. |
| 2017-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying on counter tops. cdi-cloths placed in sanitizer bucket. |
| 2017-01-19 |
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 preped lettuce cooling tightly covered in the walk-in cooler at 50f. cdi-l |
| 2017-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several glasses and dishes still soiled after being washed in the dish machine. cdi-machine drained and items rewashed. |
| 2017-01-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over washed produce in the walk-in cooler, cdi-produce relocated to a lower shelf. |
| 2017-01-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handling raw meat, change his gloves without washing his hands. cdi-by instruction. |
| 2016-08-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rusted shelves in dry storage areas. observed handle broken on oven door. observed dish racks in disrepair. |
| 2016-08-23 |
17 |
3-403.11 reheating for hot holding - p. observed meatloaf gravy reheating on stove. burner was not turned on. gravy was 84f. cdi burner was turned on. |
| 2016-08-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed lettuce, mushrooms and spinach holding above 45f. see temperature chart for temperature observations. cdi items placed in |
| 2016-08-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed meatloaf in walk-in cooler not date marked. cdi containers labeled. |
| 2016-08-23 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floor soiled under wine cabinet. |
| 2016-08-23 |
36 |
6-501.111 controlling pests - pf observed several live roaches under wine cabinet. cdi pest control was contacted immediately. |
| 2016-08-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed salt for potatoes stored uncovered. observed tuna and fish stored below beef in reach-in cooler. observed fish stored below beef in drawer cooler. observed ready |
| 2016-08-23 |
31 |
3-501.15 cooling methods - pf observed lettuce cooling in drawer cooler on prep line. observed cooked mushrooms cooling on sheet trays at room temperature. cdi items taken to walk-in cooler to rapidly cool. |
| 2016-05-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris. |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in prep coolers and drawer coolers above 45f. see temperature chart for temperature observations. repeat violation. risk control plan required. intent to susp |
| 2016-05-24 |
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 chicken cooling tightly stacked in walk-in cooler. observed lettuce cool |
| 2016-05-24 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. repeat violation. 4-50 |
| 2016-05-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall in disrepair in dish area. observed wall coving missing near beer walk-in cooler. 6-501.12 floors, walls, ceilings |
| 2016-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked throughout facility. repeat violation. |
| 2016-03-07 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed flour, steak seasoning, peacans and coconut in storage uncovered. cdi items covered. |
| 2016-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one pan in clean storage with dried food derbis. cdi pan taken to dish area to be washed, rinsed and sanitized.4-602.11 clean the equipment and uten |
| 2016-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon, butter - labeled keep refrigerated and three containers of cheese in bags above 45f. see temperature chart for temperature observations. cdi pic stated salmon had bee |
| 2016-03-07 |
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 several cuts of prime rib, chicken and container of peppers and onions not date marked in walk-in cooler. cdi items labeled. |
| 2016-03-07 |
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 working containers of spices, flour and seasonings not labeled in dry storage and preparation line. |
| 2016-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of potatoes on floor. |
| 2016-03-07 |
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 two pans of salmon freshly prepared and placed in drawer cooler above 45f |
| 2016-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. |
| 2016-03-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service cups stored directly on floor. |
| 2016-03-07 |
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 containers and container lids broken and cracked. cdi containers pulled |
| 2016-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler and shelves in dry storage area collecting food debris. |
| 2016-03-07 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsink dish area without waste bin. |
| 2016-03-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two buckets of sanitizers stored directly on floor. |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products in 3 coolers not maintaining below 45f. see temperature chart for temperature observations. cdi pic stated all items were placed on line within an hour. items were |
| 2015-12-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored directly above single service items. cdi beverage was discarded. |
| 2015-12-10 |
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 observed wait staff handling soiled dishes, preparing drinks without wa |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed mashed potoates hot holding stored directly under prime rib at 126f. cdi mashed potatoes were voluntarily discarded. |
| 2015-12-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed prime rib cooking without a method as to time/temperature monitoring. cdi constant monitoring thermometer placed in p |
| 2015-12-10 |
26 |
7-207.11 restriction and storage-medicines - p,pf. observed employee medication stored directly above single service items. cdi medication was taken to office. |
| 2015-12-10 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several container. 4-202.11 food conta |
| 2015-12-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees on grill and preparing beverages with bracelets, watches and jeweled rings on.2-302.11 (b) unless wearing intact gloves i |
| 2015-12-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces and employee aprons. |
| 2015-12-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility unable to provide test strips. verification required. |
| 2015-12-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed ribs and meatloaf cooling tightly covered and wrapped in walk-in cooler. |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in coolers >45f. see temperature chart for temperature observations. cdi items placed on ice bags or walk in cooler to rapidly cool. |
| 2015-08-05 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed lettuce cooling in drawer cooler. cdi lettuce was moved to walk-in to rapidly cool. |
| 2015-08-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cheese grater stored as clean with food residue. cdi cheese grater was taken to dish area. 4-501.114 maintain sanitizer at correct concentrations. - |
| 2015-08-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 1 cooler without air thermometer. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. |
| 2015-08-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink on front prep line area. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink on front p |
| 2015-08-05 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed letters of previous supplier on site. cdi pic obtained current supplier letters. |
| 2015-08-05 |
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 dry good containers not labeled. |
| 2015-08-05 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-501.11 maintain equip |
| 2015-08-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 4 boxes of food stored on floor in walk-in freezer. |
| 2015-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several in-use wiping cloths stored on prep tables and under cuttingboards. |
| 2015-08-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed tongs sto |
| 2015-08-05 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at handsink in desert preparation area. |
| 2015-08-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep table. |
| 2015-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies throughout facility. |
| 2015-03-04 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved a soiled dishwasher today with buildup present on exit flaps, middle door, and drainboard.clean before use, throughout the day to prevent recontamination of dishes, and at least every 24 hours |
| 2015-03-04 |
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 a cracked salad spinner basket today- do not use until a new one that is easy to |
| 2015-03-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two line chef's handling food that had watches on today. discussed the need to implement this policy for waitstaff as well if they a |
| 2015-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheddar cheese holding at >45f today(see chart) due to it being stacked to high on the line. cheddar discarded today. |
| 2015-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved soiled plates on tables today- sent back to be rewashed.observed a soiled salad spinner today- sign put on spinner to not use. |
| 2015-03-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved uncooked potatoes stored on the drainboard of prep sink today that was being used to thaw raw chicken. potatoes moved over to prevent any splash contamination.move w |
| 2014-11-11 |
13 |
observed open raw shrimp and open cheese stored on the same prep table. eliminate the cross contamination risk by separating raw from ready-to-eat foods during storage and perpetration.shrimp moved during inspection to correct. |
| 2014-11-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed <180f rinse water today at the dish machine. thermometer was reading 135f max.repairman called and repaired during inspection to correct. |
| 2014-11-11 |
16 |
3-401.11(d)(2) raw animal foods-cooking( - p,pf)comminuted meat(hamburgers) shall not be offered undercooked on the childrens menu. there is a disclosure and reminder on the children's hamburgers currently. pic will go over with all staff that these are |
| 2014-11-11 |
20 |
. . . 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in cold drawers holding at >45f today- moved to cooler to chill down. pastas were discarded.observed raw shrimp on a prep table and no one was working with it- store |
| 2014-11-11 |
42 |
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 tongs on the line stored in room temperature water today- keep these s |
| 2014-11-11 |
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 soups and pasta cooling in deep portions inside of plastic containers. th |
| 2014-07-24 |
47 |
clean dessert cooler racks.4-602.13 |
| 2014-07-24 |
42 |
observed clean equipment stored on a soiled shelf today- store clean utensils and equipment on a clean surface. equipment sent back to be washed today.4-903.11 |
| 2014-07-24 |
39 |
observed a wet wiping clothe on the make line today. store wet wiping clothes in sanitizer when they are not in-use,3-304.14 |
| 2014-07-24 |
31 |
observed pico cooling in a plastic, tightly covered container today. and lettuce cooling on the make line today in drawers. cool foods using approved methods and equipment such as wic, wif, shallow portions, uncovered, stirring product, put on ice, add |
| 2014-07-24 |
14 |
observed build up beginning inside of the ice machine today- keep food contact surfaces clean to sight and touch. employee sanitized today to correct.4-601.11 (a) |
| 2014-03-17 |
31 |
observed soup, queso, and potatoes cooling in the wic today. soup and queso were on ice but ice had melted or was not deep enough to cool properly. also stirring product along with watching ice levels will speed up this process.ice added today and potat |
| 2014-03-17 |
20 |
hold tcs foods cold at 45-41f or less. low boy was out today and butter was discarded.keep ranch on ice or in fridge to keep cold.3-501.16 |
| 2014-03-17 |
18 |
observed items that had been cooling over night that had still not reached 45f or less- discarded by pic to correct. cool tcs foods from 135f down to 70f or less in the first 2 hours and down to 45-41f or less in the next 4 hours.3-501.14 |
| 2013-11-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore canned crab meat above all raw animal foods as this is a rte product- moved to the top shelf during inspection to correct. |
| 2013-11-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed cut lettuce stored at room temp. today- keep this product in cold storage. sent to wic to |
| 2013-11-21 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. observed watches and braclets today. |
| 2013-11-21 |
26 |
7-102.11 common name-working containerskeep chemicals labeled. observed two containers of bleach water not labeled today- labeled during inspection. |
| 2013-11-21 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single use articles off of the floor. observed togo cups stored in the box on the floor today upstairs. do not store items under the stairwell. |
| 2013-11-21 |
39 |
3-304.14 wiping cloths, use limitationobserved clothes towels stored on countertops today on food service employee's waists today. store these in santizer. |
| 2013-08-15 |
47 |
4-602.13 nonfood contact surfacesclean the door to the ice machine and the side of the fryer. clean the blender base at the bar. |
| 2013-08-15 |
43 |
.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingkeep single-use items stored on a clean surface where they will not be contaminated. observed food skewers stored with grease pencils, a soiled pen, and a |
| 2013-08-15 |
41 |
3-304.12 in-use utensils, between-use storagekeep utensils on the line stored on a clean, dry surface or in 135f or more water, if not feasable to store in product with the handle out of the product. observed spatula and another utensil stored in 80f wat |
| 2013-08-15 |
39 |
3-304.14 wiping cloths, use limitationwhen wiping clothes are not in-use, store them in sanitizer. be sure to store sanitizer buckets off of the floor. |
| 2013-08-15 |
31 |
3-501.15 cooling methodsobserved lettuce that had just been cut stored inside of a tightly covered plastic container today in a cold drawer. use approved methods of cooling for lettuce before storing the product in this unit. recommend using the wic, sm |
| 2013-08-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed the low boy out of temperature today( see chart). all tcs foods in this cooler were moved |
| 2013-08-15 |
16 |
3-401.11 raw animal foods-cookingpoultry must be cooked to 165f to be fully cooked. currently the facility is par-cooking wings and finishing them off at 165f or more on the second cook before serving. a par-cooking application will need to be filled out |
| 2013-08-15 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatureshot water sanitization must meet 180f to properly sanitize utensils. observed dish machine not sanitizing at this temperature today. multiple test strips ran through and they |
| 2013-06-12 |
4 |
observed an employee drink stored on a shelf above uncovered steak. drink discarded during inspection. |
| 2013-06-12 |
6 |
employees must turn off the water after washing hands with a papertowel rather than their barehands as observed today. do not wash hands in the 3 comp. sink as observed. |
| 2013-06-12 |
8 |
keep papertowels supplied at handsinks. observed two handsinks today that were out of papertowels(bar and dish area). refilled during inspection. |
| 2013-06-12 |
20 |
maintain cold tcs foods at 45-41f or less. observed liquid eggs at >45f today. eggs moved to a working cooler during inspection. |
| 2013-06-12 |
13 |
keep food stored by final-cook-temperature. observed raw ground beef stored above cans of crab meat today. crab meat moved during inspection so that it was not underneath ground beef. |
| 2013-06-12 |
38 |
food service employees are limited to a single wedding band on their hands/wrists- no other rings; bracelets; or watches allowed. |
| 2013-06-12 |
41 |
keep water used to store cutting knife at 135f or more. observed the water it was being stored in at <135f today. increased pressure during inspection and that raised the temp. to 135f or more. |
| 2013-06-12 |
26 |
keep chemical bottles labeled. observed santitizer and window cleaner bottle not labeled today- cdi. |
| 2013-03-19 |
41 |
observed steak knife stored in a dipperwell today that was not 135f or more today. use this dipper well for moist foods only or increase the water temp. recommend to store this knife on a dry surface that is washed; rinsed and sanitized at least every f |
| 2013-03-19 |
39 |
store wiping clothes; when not in-use; in sanitizer. observed clothes on food service employees waists'. |
| 2013-03-19 |
21 |
be sure to date mark cheeses that are not on the exemption list and are held >24hours after they are opened. |
| 2013-03-19 |
13 |
store foods by final cook temp.; with ready-to-eat foods above all raw animal foods. observed fully cooked bacon stored under raw shrimp in the wic today. observed raw trout over beef steak in the 1 door ri cooler today. all rearranged during inspectio |
| 2013-03-19 |
4 |
observed an employee drink without a lid stored on the prep table. employee drinks must be stored where they will not contaminate food; food contact surfaces; clean linens; and single-use articles. employee drinks must have a lid. drink moved today. |
| 2013-03-19 |
2 |
pic must know when to restrict/exclude ill employees and when to allow them back to work. all employees need to know the big 5 illnesses as discussed. handout given today. |
| 2013-03-19 |
1 |
pic must have passed an ansi approved inspection. |
| 2012-12-28 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed a few hand sinks without signage. |
| 2012-12-28 |
39 |
3-304.14. store sanitizer buckets off the floor. observed some buckets on the floor. corrected by instruction. |
| 2012-12-28 |
26 |
7-102.11. 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 unlabeled buckets of sanitizer |
| 2012-12-28 |
21 |
3-501.17. date mark rte tcs foods which will be held for more than 24 hours after preparation or opening. observed some such foods not date marked; such as cartoned eggs; heavy cream; cooked pasta. corrected by instruction. |
| 2012-12-28 |
4 |
2-401.11. keep personal beverages below food prep surfaces. observed personal coffee cup on in-use prep table and personal water bottle on shelf above prep table. both removed. |