| Violation Date |
Code |
Description |
| 2018-07-16 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged door to a hot box, peeling shelving inside the walk in cooler, and a flip top salad cooler unable to maintain tcs foods at 45f or lower. |
| 2018-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items cold holding above 45f in a salad cooler (see chart). these products were discarded; vr to ensure unit is functioning properly. |
| 2018-07-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle at ~0ppm quat concentration. cdi- contents were discarded and refilled.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and to |
| 2018-07-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink in the men's restroom, only hand sanitizer. cdi- soap was provided. |
| 2018-07-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored above bread on a shelving unit in the kitchen. |
| 2018-02-22 |
53 |
6-101.11 (a)(3)surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. -0- |
| 2018-02-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed loose toilet seat in the rear stall in the women's restroom. -0- |
| 2018-02-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed aluminum foil sheets stored directly under the paper towel sheets. -0- |
| 2018-02-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets and watch on food employee. -0- |
| 2018-02-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed employee medication stored on top shelf in the walk in cooler. cdi - employee moved medication to low shelf. -1- |
| 2018-02-22 |
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 food employees dating products at the beginning of the inspection for 02/20/2018. cdi - pic educ |
| 2018-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the probe of two front counter thermometers cdi - pic cleaned them and educated staff on cleaning probes. -0- |
| 2018-02-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs over raw beef and corned beef hash. cdi - pic moved raw eggs to the bottom shelf. -1.5- |
| 2017-10-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at the kitchen handsink. cdi - pic placed pump handsoap at the handsink until wall dispenser repaired. -1- |
| 2017-10-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed biscuits and other long pans of food stored directly on the floor under the walk in shelf to the right just inside the walk in co |
| 2017-10-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth lining the bottom of one low boy drawer with beef steaks present. cdi - pic put wiping cloth in soiled linen container. steaks were in packaging. -0- |
| 2017-10-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open without a screen door or an air curtain. -0- |
| 2017-10-18 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in the women's restroom. -0- |
| 2017-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on low boy drawers. -2- repeat |
| 2017-10-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. -0- |
| 2017-07-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon cakes and eggs, on menu was offered undercooked but no disclosure was present on the menu. observe |
| 2017-07-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with ring and bracelet on while preparing food. ensure food employees remove jewelry from hands and arms while prepari |
| 2017-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked. ensure equipment and utensils are air dried after cleaning and sanitizing. |
| 2017-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving through the facility. ensure equipment is smooth and easily cleansable. |
| 2017-07-28 |
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 several containers of products without date marking. observed mashed potatoes, potatoes salad coleslaw, sliced and cubed tomatoes, |
| 2017-07-28 |
51 |
6-501.18 cleaning of plumbing fixtures - c observed soiled toilet seats. ensure plumbing fixtures are cleaned as often as necessary to prevent buildup. |
| 2017-07-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed water damage ceiling tiles in the dining area, ceiling tiles in the bathroom were damaged. floors in the bathroom were miss |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on non-food contact surfaces of the slicer. ensure slicer is cleaned as often as necessary to avoid buildup of dust, food residue or debris. |
| 2017-05-02 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet rooms shall have nonabsorbent floors, walls and ceilings. observed absorbent ceiling tiles in the restrooms. repeat -.5-6-501.11 floors, walls, and ceilings including the attachments such as |
| 2017-05-02 |
37 |
3-303.12 storage or display of food in contact with water or ice - c do not store exposed food in direct contact with undrained ice or water. observed exposed shrimp and scallops stored in direct contact with undrained water in metal pan in the walk in co |
| 2017-05-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing consumer advisory on the cafe patty melt, side order of 2 eggs and salmon cake with eggs. on prev |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed opened worcestershire sauce on shelf stating refrigerate after opening. cdi - pic voluntarily discarded. -0- |
| 2017-05-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the blade and other parts of the slicer under the removable housing. cdi - pic instructed cleaning of slicer. 4-501.114 maintain sanitizer |
| 2017-03-07 |
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 spice shaker at the cook line and other dispensers without labels stating what is inside the containers. cdi - pic labeled |
| 2017-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory present on the cafe patty melt salmon cakes with two eggs. provide consumer advisory |
| 2017-03-07 |
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 overstacked cut lettuce in the make table and deep portions of cut lettuce |
| 2017-03-07 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed new potatoes cooked to 128f for hot holding. cdi - new potatoes reheated to 184f. -0- |
| 2017-03-07 |
37 |
3-303.12 storage or display of food in contact with water or ice - c exposed food in direct contact with ice or water shall drain unless the food is received in that manner. observed exposed shrimp and scallops stored in undrained ice and water in metal p |
| 2017-03-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in the women's restroom. provide covered trash bin. -0- |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on the walk in cooler and reach in freezer. -1- repeat |
| 2017-03-07 |
46 |
4-603.16 rinsing procedures - c a rinse solution shall immediately follow a wash and immediately precede a sanitizer solution in 3-comp sink warewashing. observed soiled dishes sprayed off in the rinse compartment and dishes being washed and then sanitize |
| 2017-03-07 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0- repeat |
| 2017-03-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles down in utensil basket prior to placing in service. cdi - handles inverted so the handle is up for selection. -0- |
| 2016-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed low sanitizer quat sanitizer in the 3-comp setup and low chlorine sanitizer in the dish machine. dish machine service request submitted in the am. cdi - pic re |
| 2016-12-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing consumer advisory on the hamburger steak and the burger melt on the lunch special menu. provide t |
| 2016-12-13 |
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 deep portion of cooling salmon cake mix in the walk in at 59f. cdi - pic s |
| 2016-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed frozen fish and other frozen foods stored directly on the floor in the freezer. keep at least six inches off the floor. -0-3-303. |
| 2016-12-13 |
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 one scoop used for mac and cheese stored on soiled pan lid. keep on a cl |
| 2016-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the beverage station and pans over the 3-comp sink. -.5- |
| 2016-12-13 |
16 |
3-401.11 (d)(2) cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed consumer advisory for kid's menu hamburgers. remove this asterisk from the kid's menu. cdi - asterisk removed du |
| 2016-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the interior of the dish machine near the corners and in the beverage station ice chest. clean these. -.5- |
| 2016-12-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door open on dumpster. keep doors closed. -0- |
| 2016-12-13 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these. repeat -0-6-501.11 floors, walls, and ceilings including the attachment |
| 2016-12-13 |
54 |
6-305.11 (b) designate and use an area for the orderly storage of employees' clothing and possessions. observed medicines, cell phones and other employee items stored on wiping cloth over dry storage items. keep these is a separate location to prevent con |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on two reach ins in the kitchen. repair. -0- |
| 2016-09-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic onsite until the end of the inspection. pic shall be a certified food protection manager with certification. -2- |
| 2016-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored in a bus tub with rte roast beef. cdi - pic separated these items in to two distinct tubs with the rte product on top. -1.5- |
| 2016-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 50 ppm quat sanitizer at the front counter. cdi - pic changed to a proper sanitizer concentration. -0- |
| 2016-09-20 |
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 nuts in syrup dispenser without label. label these. -0- |
| 2016-09-20 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed lettuce in standing water in a bus tub in the walk in. cdi - pic stated new procedure will include draining into large bin below. -0- |
| 2016-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on top of the 3-comp sink. separate and allow to air dry prior to stacking. -0- |
| 2016-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the underside of shelving in the kitchen. clean. -0- |
| 2016-09-20 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet rooms shall have ceilings that are smooth and easily cleanable. observed absorbent ceiling tiles in restrooms. replace with cleanable ceiling tiles. -0- |
| 2016-09-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed wait staff with rings present dispensing cold salads. cdi - wait staff discontinues food service.2-402.11 use head coverings, beard |
| 2016-05-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a pan with raw shelled eggs stored on the shelf above cooked ham and corned beef. cdi- moved eggs to the bottom shelf. |
| 2016-05-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf own arrived 15 min after inspection started. two other certified manager certificates are on the wall, but employees were not present during the inspection. |
| 2016-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a large pot stored on top of the hand sink in the kitchen. keep clear at all times for proper hand washing. cdi- moved pot.6-301.11 provide soap for handwashi |
| 2016-05-19 |
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 filet on the menu served undercooked with an asterisk. pic called food supplier and letter will be provided. v |
| 2016-05-19 |
16 |
4-410.11 (d)(2) raw animal foods. the food, if served or offered for service for a consumer selection from children's menu shall not contain comminuted meat. observed an asterisk beside burger on children's menu. cdi- had wait staff removed with white o |
| 2016-05-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook crack eggs with gloves hands without properly washing hands between glove change. after handling raw foods hands must be properly washed before donning gloves. cdi- corrected b |
| 2016-05-19 |
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 a tray with foods cooked and cooled last night with no date mark in the walk-in cooler. (mash potatoes, coleslaw, cooked vegetables |
| 2016-05-19 |
45 |
45 4-501.11 maintain equipment in good repair. replace or repair gasket on warmer beside flat grill. observed gap at the top of the door. repairs required. repeat. |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch dressing made in house at 50 f in the wait station cooler top. cooler is unplugged at night and plugged back up in the morning. ensure cooler is properly down to temperat |
| 2016-05-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean hvac vents in kitchen. repeat 6-201.16 wall and ceiling coverings and coatings - c: replace missing ceiling tiles in ladies room. repeat |
| 2016-02-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under equipment. clean hvac vents in kitchen.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor in restrooms.6-201.16 wall and ceiling coverings and coatings |
| 2016-02-15 |
45 |
4-501.11 maintain equipment in good repair. replace or repair gasket on warmer beside flat grill. |
| 2016-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. discontinue storing soda bag in box and buckets of raw food on floor (walkin). |
| 2016-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: sausage 99f potatoes 86f in warmer. cdi-reheated to 165f |
| 2016-02-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: hand sink blocked with trash can and soda bag in box cdi-removed |
| 2015-12-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: observed hand sink blocked. hand sinks must be accessible with a clear path. cdi-moved big bulk containers |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: sausage links 95f in warmer. cdi-placed on grill to reheat |
| 2015-12-03 |
31 |
3-501.15 cooling methods - pf: allow produce to cool in walk in cooler after prepping instead of prep cooler. cut tomatoes 47f |
| 2015-12-03 |
37 |
3-303.12 storage or display of food in contact with water or ice - c: discontinue storing raw seafood in undrained ice inside walk in cooler. allow water to drain from product. 3-305.11 store food in a clean, dry location, not exposed to contamination. k |
| 2015-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean fan on counter. clean reach in warmer door (contains quiche). |
| 2015-12-03 |
45 |
4-501.11 maintain equipment in good repair. repair glass on reach in warmer. discontinue using bowls as scoops in hash browns. |
| 2015-12-03 |
54 |
6-305.11 designation-dressing areas and lockers - c: keep all personal items stored away from food and food prep items. |
| 2015-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed insert pans stacked wet. must allow to air dry before stacking. |
| 2015-07-15 |
13 |
p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p whole chubs of fully cooked lunch meat stored in a lage pan with raw beef and raw pork. cdi - ready to eat foods relocated to a clean pan as they were in sealed original packaging. repeat |
| 2015-07-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present during the inspection has food protection manager certification. this became a 2 point deduction january 1 2014. |
| 2015-07-15 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf green scouring pad stored in handsink at bar. cdi - relocated. do not store anything in handsinks. |
| 2015-07-15 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on front and back of slicer blade, not used today. cdi - slicer broken down and cleaned. |
| 2015-07-15 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. low shelf at end of cook line in nee of cleaning. wipe clean. |
| 2015-07-15 |
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 ham in cold drawer dated 7-7-2015 which should have been discarded on 7-13. cdi - ham discarded. recomend purchasing a smaller chub of ham t |
| 2015-07-15 |
42 |
general comment4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. clean plates stored on counter below papertowel dispenser. cdi - plates relocated as they could be exposed to spl |
| 2015-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes and slaw in flip top unit holding above 45f. cdi - tomatoes and slaw placed in freezer for rapid cool down. discussion with pic revealed that items in flip top move to walk |
| 2015-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris on back and under guard of deli slicer and on counter around deli slicer. cdi - cleaned during the inspection. |
| 2015-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple food pans wet stacked on drying rack. seperate to allow air drying. |
| 2015-02-24 |
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. one scoop stored with handle contacting flour. cdi - scoop reinse |
| 2015-02-24 |
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 container of cooked chicken dated 2/16 in walk in cooler. cdi - discarded as the last day of use should h |
| 2015-02-24 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p diced tomatoes held above 45f in front flip top. cdi - discarded; tomatoes were held in a small bowl on top of pans in flip top. reminded staff that temperatures will incr |
| 2015-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p whole chubs of fully cooked lunch meat stored in a lage pan with raw beef and raw pork. cdi - ready to eat foods relocated to a clean pan as they were in sealed original packaging. |
| 2015-02-24 |
8 |
general comment6-301.14 post a handwash sign at each handsink. |
| 2015-02-24 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p observed cook change gloves without washing hands. cdi - hands washed before donning clean gloves. |
| 2014-10-30 |
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 chicken salad was dated for today when it was actually made yesterday. observed a few other items without dates. cdi - items we |
| 2014-10-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge is not certified. |
| 2014-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food on the floor. containers of food should never touch the floor. |
| 2014-10-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed the dish machine was not sanitizing as indicated by a chlorine test strip. facility will switch to single service until repaired. repair man onsite before the end of the inspection. |
| 2014-10-30 |
45 |
4-501.11 maintain equipment in good repair. replace rusted shelving. repair the handle for the hot holding unit. |
| 2014-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. once wiping cloths are used they must be held in sanitizer if they are going to be used again. observed a damp towel on the line that was not being held in sanitizer. |
| 2014-06-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths not held in sanitizer as required. observed wet wiping cloths on counters ect. |
| 2014-06-27 |
26 |
7-102.11 common name-working containers - pf. facility did not know which containers labeled sanitizer contained quat sanitizer and which contained chlorine sanitizer. facility must be more specific and label them as to the type of sanitizer to avoid mi |
| 2014-06-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-06-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below (41f if 7 day date marking is to be used.) observed a prep unit with cheese, taziki, cut lettuce, |
| 2014-06-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed the food contact portions of the slicer were not clean.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, conce |
| 2014-06-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee drinks must be covered, stored, and consumed in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. observed several empoyee drinks on prep sur |
| 2014-06-27 |
1 |
2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approv |
| 2014-01-21 |
1 |
2-102.12 certified food protection manager - c. the pic or one with supervisory authority must be present at the facility with ansi accredited food protection certification during all operating hours of the facility. observed no one at the facility with a |
| 2014-01-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf and rte foods that are hot held should be 135f or above. observed mashed potaotes at 120f and beef stew at 119f. cdi foods reheated to 165 |
| 2014-01-21 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf and rte foods that are cold held should be 45f-41f or below. observed thousand island dressing at 47f, egg beaters at 53f, lettu |
| 2014-01-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf and rte foods that are held in the facility for more than 24 hours shall be date marked. foods that are held at 41f and below have a shelf |
| 2014-01-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animal foods that are undercooked should be identified and have consumer advisory with reminder and disclosure. observed undisclose |
| 2014-01-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held in a chemical sanitizer between uses or stored for laundering. observed wet wiping cloths stored on prep counters throughout kitchen and under cutting boards. also suggested getti |
| 2014-01-21 |
34 |
4-302.12 food temperature measuring devices - pf. temperature measuring devices shall have a small diameter probe that is readily accessible and accurately measure foods. observed thermometer in facility that was not thin probed. verification required. |
| 2014-01-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. areas for employees to store personal items shall be located where they can not contaminate food. observed purse stored in container with single serve jelly, keys and dri |
| 2014-01-21 |
26 |
7-101.11 identifying information, prominence-original containers - pf. chemical bottles should be labeled its common name. observed unlabeled bucket of sanitizer. cdi bucket labeled by pic. |
| 2013-08-09 |
6 |
.2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee crack raw eggs, then reach-in unit handle, then continue cooking process without washing hands. employees were observed wearing |
| 2013-08-09 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic had no documentation. |
| 2013-08-09 |
2 |
2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. verification required to ensure pic has discussed policy and handout are signed by employees. |
| 2013-08-09 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. verification in 10 days to ensure compliance. handout and instructions given. |
| 2013-08-09 |
54 |
6-403.11(a) employee bags shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee items not in designated area and stored on food contact surfaces. |
| 2013-08-09 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter and stored in water. |
| 2013-08-09 |
46 |
4-501.14(b) rinse compartment of 3-comp sink shall be cleaned to prevent recontamination of equipment and utensils. observed employee spraying off dirty dishes into rinse compartment while wash and sanitizing compartment in use. |
| 2013-08-09 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. observed linked sausage at 87f. employee stated links were cooked a little over an hour prior and placed in cold hold prep top. cdi by |
| 2013-02-26 |
54 |
4-202.18-ensure proper cleaning of hood system. observed grease build up on hood vent. |
| 2013-02-26 |
53 |
6-501.11-physical facilities shall be maintained in good repair. observed light burnt out in walk-in freezer and lights not shielded in walk-in freezer and cooler. observed loose tiles in mens restroom. |
| 2013-02-26 |
38 |
2-402.11-food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensil |
| 2013-02-26 |
21 |
3-501.17-ensure proper date marking. observed pastas; sauces and cooked meats not date marked in walk-in cooler. cdi-foods were date marked. |
| 2013-02-26 |
7 |
3-301.11-food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee make a grilled cheese sandwich to |
| 2013-02-26 |
1 |
2-102.12-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. observed no certified food protection manager. instructi |
| 2012-12-03 |
19 |
3-501.16-(time/temperature control for safety food) shall be maintained:at 57oc (135of) or above. observed chicken 125f; pot roast 120f and dressing 120f in hot hold box. cdi-chicken; pot roast and dressing were put in oven and reheated to 165f or above |
| 2012-12-03 |
39 |
3-304.14-wiping cloths used for wiping food spills shall be held between uses in a sanitizser solution. observed wiping cloths sitting on cutting boards. |
| 2012-12-03 |
23 |
3-603.11-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 to eliminate pathogens the permit holder shall inform consumers of the significantly incr |
| 2012-12-03 |
21 |
3-501.17-ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; |
| 2012-12-03 |
20 |
3-501.16-time/temperature control for safety food cold holding shall be held at 45f or below. observed diced tomatoes 50f; blue cheese dressing 50f and cut leafy greens 52f cold holding in top of salad reach-in cooler. cdi-tomatoes; blue cheese dressing |
| 2012-12-03 |
1 |
2-102.12-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. observed no certified food protection manager. |