| Violation Date |
Code |
Description |
| 2018-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of cleaned pans being wet stacked. |
| 2018-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths used to stabilize cutting board in kitchen. |
| 2018-10-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on ground in walk in cooler that operator stated was from delivery. observed low reach in drawer holding corn bread l |
| 2018-10-10 |
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 2 containers of lettuce container of cabbage and several containers of c |
| 2018-10-10 |
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 blanched corn prepared the day before in different locations in kitchen along prep line and walk in cooler not date marked and ra |
| 2018-10-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 pan of ham stored with ground beef in reach in drawer refrigerator. cdi, ham relocated from drawer. improvement made since previous inspection. |
| 2018-10-10 |
8 |
5-205.11 maintain access to hands inks. handsinks may only be used for handwashing.-pf - observed equipment and pan of food stored in front of and next to handwashing sink at prep table in walk in cooler. cdi, items removed. repeat. |
| 2018-05-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-05-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce such as avocados stored over garlic and rte foods in walk in unit. cdi, foods relocated for proper storage. observed box of raw shell eggs stored in contact wit |
| 2018-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed plates stored along line and other areas as clean but soiled with food debris. cdi, equipment relocated for cleaning. repeat. |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed goat cheese, shrimp and other tcs foods cold held above 45 degrees f in delfield unit along line and refrigerator was not holding required ambient air temperature as registere |
| 2018-05-16 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - observed wic hand washing sink with ice inside and equipment stored in front of hand washing sink. cdi, items removed to provide access to hand washing sink. ensure all handwashing sinks |
| 2018-05-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed clean pans being wet stacked at dish area.4-803.11 storage of soiled linens - c - observed soiled linen at prep table and wet cloth stored on table near clean equipment and one used to st |
| 2018-05-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed delfield refrigerator not holding required temperature at line. visit to be made to ensure that refrigerator is repaired. |
| 2018-05-16 |
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 ice scoop stored in soiled holster at ice machine. |
| 2018-03-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the plumbing underneath the hand sink. cdi-a maintenance operator was onsite and was able to fix the leak. repeat.*the leak from the last inspection was repaired. no poin |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed the lid to the assemble flip top cooler in need of repair. have repaired. repeat.*the facility had replaced the rusted shelving. no points were taken.* |
| 2018-03-06 |
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 two scoop handles being stored in the food product. cdi-the scoops w |
| 2018-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth being stored on the back faucet of a prep sink. this is not an acceptable location to stored wet wiping cloths. cdi-the cloth was removed. |
| 2018-03-06 |
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 three large containers of chicken stock cooling in the walk in cooler. |
| 2018-03-06 |
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 three containers of chicken stock that did not fully cool within the time/temperature requirements. cdi-the product was d |
| 2018-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates in the salad reach in cooler with food debris. also observed several containers still containing date labels after running through the |
| 2018-03-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at a hand washing sink. cdi (corrected during the inspection)-paper towels were restocked at the hand sink. |
| 2017-12-07 |
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 tomato bisque cooling in a large container stored in a large vat of ice |
| 2017-12-07 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare handing lettuce upon entrance to the kitchen. cdi-stopped the employee, instructed to disca |
| 2017-12-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed missing soap at the dessert hand sink. cdi-soap was brought out. |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two choppers, and the lettuce spinner with food debris. cdi-the items were brought back to the dish machine for proper washing, rinsing, and sanitiz |
| 2017-12-07 |
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 the scoop handle stored in the dry product. cdi-the handle was remov |
| 2017-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the salad cooler drawers holding product above 45f. cdi-all of the product was removed and placed into the walk in cooler and the cooler itself was turned down. also observed |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the dessert reach in coolers, and a damaged gasket to the reach in freezer door. have replaced. do not paint. repeat. |
| 2017-12-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a very small leak at the underside base of the drain in the walk in cooler. have repaired. |
| 2017-12-07 |
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 missing grouting on the floors in the walk in cooler. have repaired. |
| 2017-12-07 |
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 minro wet stacking of equipment on the clean equipment rack. ensure pans are fully air dried prior to stacking. much |
| 2017-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed several shelves with rust buildup in the dessert reach in, and flaking paint in the reach in freezer shelves. also observed damaged gasket to the reach in freezer door. have repaired. repeat. |
| 2017-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control. |
| 2017-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates with minor buildup at the prep line, and buildup on the slicer. cdi-all of the plates were brought back to the dish machine, and the |
| 2017-06-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the plumbing unit underneath the hand washing sink in the walk in cooler. have repaired. |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the salad reach in coolers, and in the bar tall reach in coolers. have replaced. do not paint. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effective |
| 2017-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one or two flies in the facility. increase pest management. |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product hold above 45f in the back up salad drawers. cdi-all of the product was placed back in to the walk in cooler for rapid cooling. |
| 2017-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored in a plate chiller. cdi-the drink was removed. drinks are acceptable as long as they are not commingled with facility product and k |
| 2017-03-20 |
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 the scoops handle stored in the flour product. cdi-the scoop was mov |
| 2017-03-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a sanitizer bucket stored in the hand washing sink at the mixed drink/dessert area. cdi-the bucket was removed from the hand sink. |
| 2017-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the slicer, and multiple plates and bowls. cdi-all items were brought back to the dish machine area for cleaning. the cleaning c |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the bar area coolers, and the back up salad cooler shelves. have replaced. do not paint. also observed a torn gasket to the bar reach in cooler. have replaced.4-501.12 resurface |
| 2017-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding below 135f. cdi-the mashed potatoes were brought back to the stove for reheating. |
| 2016-11-23 |
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 floor in need of repair. there was missing grouting throughout the kitchen f |
| 2016-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the back up reach in salad cooler and to the tall reach in plate freezer. have replaced. |
| 2016-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. fully allow equipment to air dry prior to stacking. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in |
| 2016-11-23 |
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 cups and handles to scoops stored in the food product. cdi-all handles |
| 2016-11-23 |
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 two bags of cooked beets past their time/temperature date marking requirements. cdi-the prod |
| 2016-11-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fish not fully cooked when taken off of the grill. the product was at 116f. cdi-the fish was brought back to finish |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-09-28 |
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 floor tiles in kitchen area in need of repair. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on pull out drawers and reach in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled bowls at the line. cdi- removed and placed at the dish area for proper wash-rinse-sanitize. |
| 2016-06-29 |
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 no date mark on cooler ribs and shredded chicken in the walk-in cooler. cdi- dates placed on the product during inspection. |
| 2016-06-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf clarified oil and butter mixture has |
| 2016-06-29 |
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 cut tomatoes at 49f placed in the reach-in cooler after preparing. coole |
| 2016-06-29 |
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 bulk bins of flour, grits, etc not properly labeled. |
| 2016-06-29 |
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 broken floor tiles in the kitchen. repair floor tiles to provide a smooth and |
| 2016-06-29 |
54 |
54 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light cover. repeat |
| 2016-03-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a cracked light cover in the kitchen area. |
| 2016-03-28 |
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 broken floor tiles in the kitchen. repair floor tiles to provide a smooth and |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at the fry cooler and service area bar cooler. repeat. repair damaged gaskets. |
| 2016-03-28 |
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 kale salad at 61 f placed in the reach-in cooler after preparing. cooler |
| 2016-03-28 |
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 no date mark on cooler ribs and cooled prime rib in the walk-in cooler. cdi- dates placed on the product during inspection. |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed clarified butter mixed with olive oil used as a pan fry melted and kept at room temperature. cdi- pic will hold on tphc moving forward. tphc form provided. |
| 2015-12-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed none of the handsinks reached 100 degrees at time of inspection . 10 day verification required. |
| 2015-12-17 |
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 parasite letter for trout did not have proper information within letter . cdi correct information obtained by end of |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of lettuce and one of leaf lettuce above 45 degrees cdi recooled in walk in see temperature chart. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and food debris on clean pans cdi pans put back in dishwasher to reclean. |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed three gaskets in prep area need to be replaced. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at fry station |
| 2015-12-17 |
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 back to recool from front line were tightly covered . cdi c |
| 2015-09-24 |
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 grouting wearing away in kitchen. |
| 2015-09-24 |
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 handles that were stored in different area. |
| 2015-09-24 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed smoked salmon that was not cooked to 127f. facility states they will cool and reheat to 165f without prior approva |
| 2015-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed salad spinner, plates, dessert bowls soiled with food debris. cdi items moved to sink for cleaning. |
| 2015-09-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle bread that was going in the oven with bare hands. bread only reached 100f. cdi hands washe |
| 2015-09-24 |
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 dish washer handle soiled dishes then put on gloves and handle |
| 2015-05-26 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked together on drying rack. cdi - separated to allow air drying. |
| 2015-05-26 |
31 |
general comment3-501.15 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 raw hamburger patties tightly wrapped while cooling in the walk in c |
| 2015-05-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed strip steaks that have been seared on the outside then cooled and placed on the raw meat rack; facility does not have |
| 2015-05-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser not functioning at one handsink in kitchen. cdi - paper towels placed on top of dispenser. |
| 2015-01-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple cold hold units with product on ice above 45f; all recently retocked from lunch rush. one unit struggling to maintian temperatures in cold drawers. cdi - cooked chicken sent to |
| 2015-01-15 |
8 |
general comment6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towles at bar hand sink; only cocktail napkins available. cdi - papertowels restocked. |
| 2015-01-15 |
19 |
general comment3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p clarified butter held below 135f at cook line. cdi - placed on grill top to reheat. |
| 2015-01-15 |
45 |
general commment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board in kitchen and at bar in need of replacing. |
| 2015-01-15 |
41 |
general comment3-304.12 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. spattula in container of food with handle contacting food. cdi - r |
| 2014-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few ants on the floor in storage area, observed a couple flies on the line. |
| 2014-09-26 |
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 cilantro rice 61f in portion bags. cool completely prior to portioning. |
| 2014-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cold hold units with freshly restocked producted at 50-51f. observed 47-48.5f in walkin cooler of the same foods. most ready to eat items in cold holding on the line |
| 2014-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits 122f-145f+ stir often to move the heat through the food. cdi |
| 2014-09-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed trout plated fur service measuring 120f. cdi- continued cooking to 145f for 15 secs. observed partially cooked pork l |
| 2014-09-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed line worker with gloves on trash can sides place the same gloved hand into the corn in cold holding. cdi- corn discard, gloves removed and hands was |
| 2014-09-26 |
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 salmon smoked in house to 130-135f for cooling, cold hold storage and serving. cdi- source letters were faxed from 3f |
| 2014-09-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs in the kitchen. cdi- gave hd signs to post. |
| 2014-03-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils utensils stored as clean shall be clean to sight and touch. observed multiple utensils and pans with slight soilage. cdi- removed to re-clean |
| 2014-03-11 |
4 |
2-401.11 eating, drinking, or using tobacco employee beverages shall not be stored on/above food,food prep surfaces or clean utensils. observed employee beverage stored on food prep surfaces next to vegetables being prepped. cdi- removed |
| 2014-03-11 |
8 |
6-301.12 hand drying provision all hand sinks must have hand drying provisions at all times. observed no hand towels at bar hand sink. cdi- restocked |
| 2014-03-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding cold held tcs foods shall be maintained at 45 f or colder at all times. observed all foods (raw proteins) in cold hold drawer unit were48-5 |
| 2014-03-11 |
16 |
3-401.11 raw animal foods shall be cooked to applicable final cook temperratures. observed partially cooked pork loins cold held at 48 f. pic stated initial cook temperature was 135 f. cdi- removed to oven to reheat temp above 165 ffacility removes prime |
| 2014-03-11 |
21 |
3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days). observed multiple ready to eat tcs foods not date marked in bottoms of prep units. cdi- date marked |
| 2014-03-11 |
31 |
3-501.15 cooling methods proper and effective cooling methods shall be used to cool applicable tcs foods. observed prepped cooked cabbage at 77 f being portioned and stacked in to low surface area to volume ration container. cdi- removed and placed on she |
| 2014-03-11 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices all refrigeration equipment shall be maintained in good repair. observed raw proteins cold hold unit not maintaining temp at 45 f or colder.must repai |
| 2013-04-25 |
42 |
a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contaminat |
| 2013-04-25 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-04-25 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-04-25 |
22 |
(a) except as specified under ? (d) of this section; if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat |
| 2013-04-25 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked and cooling foods not date marked. cdi- date marked |
| 2013-04-25 |
14 |
violation codes(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved multiple soiled utensils stored as clean. cdi- removed to clean |
| 2013-04-25 |
12 |
(a) except as specified in ¶ (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20°c ( 4°f) or below for a minimum o |
| 2013-04-25 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-05 |
39 |
3-304.14-cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep surfaces. |
| 2013-03-05 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on knives and dicer stored as clean. cdi-knives and dicer were cleaned and sanitized. observed sticker residue on metal storage containers st |
| 2012-12-07 |
42 |
4-903.11-equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: in a clean; dry locationwhere they are not exposed to splash; dust; or other contamination. observed clean utensls stored in bins with food res |
| 2012-12-07 |
39 |
30304-14-store wet wiping cloths in a container of sanitizer. observed wiping cloths stored on prep surfaces. |
| 2012-12-07 |
8 |
5-205.11-maintain hand towels at hand sinks. observed no hand towels at hand sink in back prep area. cdi-towel dispenser was filled. |