| Violation Date |
Code |
Description |
| 2019-01-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. observed splatter on walls, more frequent cleaning under and behind equipment. |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on surfaces of equipment in kitchen, at sinks, and at cook line. |
| 2019-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed splitting door gaskets in some coolers. |
| 2019-01-14 |
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. found scoop laying with handle down in cole slaw. |
| 2019-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed pans greasy to touch, stored as clean. cdi- pic returned pans to cleaning process immediately. |
| 2019-01-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed green soap bucket stored in corner handsink at cook line. cdi- sink cleared. |
| 2019-01-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee on phone at front counter window, get off phone, then return to work handling food without hand wash. cdi- directed emplyee to wash hands. 301.12. follow the cleaning proced |
| 2018-10-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat produce. cdi, items reversed. |
| 2018-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled containers andutensils stored as clean. cdi, containers and utensils placed at 3 comp sink to be washed. |
| 2018-10-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in plastic containers at 54f lettuce was labeled with 10:27a |
| 2018-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken stored on the floor in walk in freezer. |
| 2018-10-03 |
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 ice, scoop did not have a handle. |
| 2018-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. repeat |
| 2018-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2018-10-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts, grooves and stains.4-502.11(a) maintain utensils in good repair. observed gasket torn at each in freezer. |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelvingthroughout, as well at under counter storages and bottoms of coolers. |
| 2018-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 comp sink. |
| 2018-10-03 |
54 |
4-301.14 ventilation hood systems, adequacy - c ensure hood system is working per manufacturer instructions. |
| 2018-10-03 |
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 napkins stored on the floor. |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled containers and utensils stored as clean. cdi, containers and utensils placed at 3 comp sink to be washed. |
| 2018-06-27 |
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 lettuce cooling in plastic containers at 53f. pic stated lettuce was set t |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in soapy water instead of sanitizer.a |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. repeat |
| 2018-06-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 comp sink. |
| 2018-06-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors in need of cleaning. observed build up un |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving throughout, as well at under counter storages and bottoms of coolers. |
| 2018-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution withconcentration less than 50ppm quat. repeat 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sani |
| 2018-05-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sinkobstructed. many dirty dishes and trash were left on the floor around hand sink. cdi, items moved from around hand sink.6-301.12 provide paper |
| 2018-05-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at sanibuckets below 50ppm quat. cdi, sanitizer refreshed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to si |
| 2018-05-09 |
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. -pobserved mixed salad above 56f at 6:10 pm. food employees stated salad was prepared at 1:40 pm. salad was in large covered containers |
| 2018-05-09 |
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 mixed salad cooling in large, tightly covered barrel and in covered plasti |
| 2018-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several container stacked wet. repeat |
| 2018-05-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee not washing hands after handling personal phone and touching face. food employee handled ready to eat bread using with same gloves. cdi, food employee was corrected by |
| 2018-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on line coolers and upright freezer. observed up right freezer not able to keep foods frozen. items were held under 38f. |
| 2018-05-09 |
47 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boardsstored with deep cuts and stains. repeat |
| 2018-05-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up of food, and oil residue on floors. obs |
| 2018-05-09 |
54 |
6-501.110 (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. -c observed lockers not used, observed personal items stored in dry storage. |
| 2018-05-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observedsingle service forks stored on the floor.observed single service items stored under personal items such as purse, and brush. |
| 2018-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink obstructed. cdi, item moved from hand sink. |
| 2018-04-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at sani bucket, and at 3 compartment sink was below 50ppm quat. cdi, sanitizer dispenser was not working. sanitizer concentrate was dis |
| 2018-04-25 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed mixed salad above 45f. food employees stated salad was prepared at 9 am. cdi, pic voluntarily discarded salad. |
| 2018-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leafed lettuce cold holding. top portion of lettuce was observed cold holding above 45f. bottom portion was observed at 42f. container was overfilled. cdi, pic voluntarily disca |
| 2018-04-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed grill cleaner stored on shelf next to bread, above grill. cdi, chemical relocated to a bottom shelf. |
| 2018-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mixed salad cooling in large, tightly covered barrel. salad did not reach |
| 2018-04-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without head covering. |
| 2018-04-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 50ppm quat. |
| 2018-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several container stacked wet. |
| 2018-04-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed condiment cups stored on the floor. |
| 2018-04-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stored with deep cuts and stains.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp |
| 2018-04-25 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed piles of trash, pallets and cardboard stored outside the trash receptacles. |
| 2018-04-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up of food, and oil residue on floors. obs |
| 2018-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pts. observed entire dish area in need of food equipment cleaning not limited to plastic containers, lids and metal pans stored with food debris, greasy |
| 2018-01-25 |
26 |
repeat: 1 pt -7-201.11 store toxic materials to avoid contamination. -p - observed grill cleaner stored on shelf next to bread and above grill area. cdi: relocated to chemical area. |
| 2018-01-25 |
6 |
repeat: 2 pts. -2-301.14 wash hands after activities that contaminate them. -p. observed employee handling raw chicken then moving to grill area to handle ready to eat foods without changing gloves and washing hands. cdi: handwashing addressed with manag |
| 2018-01-25 |
31 |
repeat: 1 pt -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 slaw in containers inside center line cooler cooling with l |
| 2018-01-25 |
42 |
general comment: 0 pts -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on back shelf. |
| 2018-01-25 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up ofdust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. observed build-up on thawing |
| 2018-01-25 |
45 |
general comment: 0 pts. -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 torn gaskets on center line cooler. observed plastic co |
| 2018-01-25 |
52 |
repeat: 0.5 pts -5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors open to dumpter.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to op |
| 2018-01-25 |
53 |
repeat: 0.5 pts. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build of dust, debris and oil on |
| 2018-01-25 |
43 |
repeat: 0.5 pts.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two boxes of single service bowls stored on the floor at back storage area. |
| 2017-09-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed food employees were not aware of employee health policy. pic could not produce written health policy and did not know |
| 2017-09-21 |
6 |
/2-301.14 wash hands after activities that contaminate them. -p observed several food employees handle personal items at lockers, as well was drinks using gloves. food employees would return to work with ready to eat food, food employees would change glo |
| 2017-09-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each hand sink. -pf observed no paper towels at hand sink near the 4 compartment sink. after changing the roll of paper towels, the dispenser was still not working. employee stated b |
| 2017-09-21 |
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 coleslaw stored at under counter cooler with no date mark. pic stated he did not know when it was prepared. cdi, pic voluntarily di |
| 2017-09-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed working container with white powder like substances without a label, pic stated product was cleaner/sanitizer for shake machine. pic, labeled container. 7-2 |
| 2017-09-21 |
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 lettuce cooling in walk in cooler, from 8am at 50f, as well as lettuce at |
| 2017-09-21 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed single use, single service articles stored under water lines. evidence of water damage was noted. |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed severe build up of dust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. ensure cleaning is done as often |
| 2017-09-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks throughout the facility. the spray arm at the 4 compartment sink had a severe leak, water was splashing when opened. observed cloth towel used to prevent water from splashing from |
| 2017-09-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened.5-501.16 provide waste bins in required areas including at hand wash sinks. observed no waste bins at most of the hand washing si |
| 2017-09-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build of dust, debris and oil throughout the fac |
| 2017-09-21 |
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 working containers without identifying labels at main cook line. |
| 2017-02-06 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on center line cooler and stand-up freezer.observed paper towel dispenser at two handsinks jammed. cdi: repaired during inspection. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed hood filters above fryers and fan covers and shelving in walk-in cooler in need of cleaning to removed build-up. |
| 2017-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved lettuce spinner top and pans stored as clean on dish shelf with visible debris. cdi: taken to 3-comp sink to be cleaned. |
| 2017-02-06 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed lid missing to cardboard dumpster. |
| 2016-08-31 |
45 |
repeat - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scarred/stained cutting boards on back dish shelf. |
| 2016-08-31 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some dishes wet stacked on back shelf. much improvement has been note |
| 2016-08-31 |
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 containers of salad mix in cooling stage stacked and covered in walk-in co |
| 2016-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved romaine lettuce mix and cesar salad mix inside center line cooler > 45f (see temp chart). according to pic , salads were just prepared and placed in cooler. discussed cooling pro |
| 2016-08-31 |
8 |
general comment: 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from dispenser at handsink close to chicken breading area. cdi: by restocking. |
| 2016-08-31 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved employee sneeze and blow his nose several times, then proceed to put on clean gloves without washing hands. cdi - directed by pic to wash hands; washed & clean gloves put on. |
| 2016-04-13 |
45 |
repeat - 4-501.11 maintain equipment in good repair.observed some cracked plastic containers.observed torn gasket on delfield reach-in freezer and walk-in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and |
| 2016-04-13 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris on shelving where dishes are stored at back kitchen area. |
| 2016-04-13 |
53 |
repeat - 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build-up on walls abover 3-comp sink and |
| 2016-04-13 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on dish shelf at back of kitchen.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2015-11-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build-up on walls behind/below 3-comp sink and ca |
| 2015-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed grease build-up on hood filters above fryers and food debris on shelving at dish area and walk-in cooler. |
| 2015-11-09 |
45 |
4-501.11 maintain equipment in good repair.observed some cracked plastic containers.observed torn gasket on reach-in freezer and walk-in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some cu |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple food pans wet stacked on dish shelf at back. |
| 2015-11-09 |
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. -pfobserved shredded cheese and diced tomatoes on prep line and reach-in cooler @ 48-52 |
| 2015-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved cutting boards and some pans stored on dish shelf with food debris remaining. cdi - stored at 3-comp sink dish area for recleaning. observed food pans w |
| 2015-07-07 |
13 |
3-302.11 (a) protect food in storage - observed wrapped loaves of bread receiving splash from hand wash sink - move bread to preclude splash at least 12 inches from handsink or place splash guard on right side of sink. |
| 2015-07-07 |
52 |
5-501.113 (b) keep dumpster, outside waste containers covered - observed grease container open - 5-501.113 keep storage areas clean and in good repair |
| 2015-07-07 |
20 |
3-501.16 (a)(2) maintain tcs foods in cold holding at 45f or less - lettuce on service line 63f, tomatoes in reach-in at 50f - need to properly chill to 45f or below before placing on prep line or incorporate proper tphc procedures - cdi by moving items |
| 2015-07-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils - observed 2 employee drinks on front area counter, one with no lid or straw - cdi by discarding drinks |
| 2015-07-07 |
39 |
3-304.14 (b) maintain in-use wiping cloths in containers off floors, maintain sanitizer containers for in-use cloths free of visible debris and soil - observed sanitizer container on floor, sanitizer solution and cloth w/debris and grease in it - replace |
| 2015-07-07 |
53 |
6-501.12 heat/ac vent covers shall be clean - observed several ceiling vent covers to be very dusty - need to clean more frequently. |
| 2015-07-07 |
43 |
4-904.11 display and handle single-service articles to prevent contaminaiton - observed single-service cups on front counter w/no plastic sleeve or dispenser. |
| 2015-07-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - observed numerous scarred cutting boards - 4-501.11 maintain equipment in good repair - observed rusted shelves in walk-in cooler - replace or have |
| 2015-07-07 |
42 |
4-901.11 (a) air-dry equipment and utensils after cleaning and sanitizing - observed large quantity of lids, pans, etc. wet-nested - must thoroughly air dry prior to stacking |
| 2015-04-07 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 4 large sauce bottles stored uncovered overnight. cdi- sauces were discarded. |
| 2015-04-07 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris on the walls near the wing saucing |
| 2015-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup in several areas of the kitchen including the floors of reach in coolers, reach in cooler doors, cooler gaskets, a shelving uni |
| 2015-04-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf observed facility using chlorine based sanitizer for cleaning milkshake equipment without a test kit and the only quat test kit on site was saturated with water and non-us |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed a broken flip top cooler lid on the raw breading station cooler and one torn gasket on the raw breading station reach in cooler door. 4-501.12 resurface or replace cutting surfaces that can no longer |
| 2015-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned plastic containers stacked while wet on the clean equipment storage racks next to the 3 compartment sink. |
| 2015-04-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the flip top cooler used for chicken breading. |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several tongs, salad bowls, and plastic containers stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2014-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a vegetable dicer stored clean with food debris in between the blades and a lettuce chopper stored clean with lettuce in between the blades. cdi- it |
| 2014-11-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several chicken tenders and two spicy chicken filets below 135f in the hot well. cdi- chicken was discarded. |
| 2014-11-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one handsink without any soap in the dispenser. cdi- soap was refilled. |
| 2014-11-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet. |
| 2014-11-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on the shelving in the walk in cooler and on the shelving where the chicken tender breading mix is stored. |
| 2014-11-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust buildup on the ventilation above the cooking area and breading station. |
| 2014-11-12 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler, a broken reach in cooler door near the front pass through window that is off the hinge, and torn gaskets at the reach in grill freezer, the reach in cooler below |
| 2014-07-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. refuse enclosures shall be kept clean. observed some trash buildup at outside dumpster enclosure. |
| 2014-07-10 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced when they are no longer able to be effectively cleaned. observed 4 heavily worn cutting boards.4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall |
| 2014-07-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c. clean equipment shall be dry before being stacked. observed several containers stacked while wet on drying racks. |
| 2014-07-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed mold buildup on the inside door of the ice machine. cdi by cleaning. |
| 2014-01-02 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be free of scoring or scratches. observed 3 of 8 cutting boards, 2 at the prep. line and one near the 3 comp. sink. all had deep scoring and scratches. advised pic to resurface or replace.4-202.11 |
| 2014-01-02 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition general comment: ventilation systems shall be free from heavy dust buildup. observed dust starting to accumulate on ventilation system in kitchen. |
| 2014-01-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. observed flooring near washing area soiled and residue on walls behihnd 3 compartment sink. area in front of walk in coole |
| 2014-01-02 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed stacks of plastic containers being wet stacked at warewashing area. repeat. |
| 2014-01-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored in a clean dry area atleast 6 inches off the ground. observed box of tomatoes stored on ground in the walk in cooler. also observed bread being stored in the spl |
| 2014-01-02 |
26 |
7-201.11 separation-storage - p. toxic chemicals shall be stored so they cannot contaminate food, equipment, and utensils. observed a bottle of degreaser hanging on a shelf in a dry goods storage area. cdi by relocating degreaser bottle to chemical she |
| 2014-01-02 |
14 |
general comment: 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed a lettuce chopper and a lemon slicer with food debris on them but stored as c |
| 2014-01-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from contamination by seperating raw and ready to eat foods. observed raw chicken being stored next to and behind raw lettuce in walk in cooler. c |
| 2013-07-10 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in-between uses. observed several wet wiping clothes stored in buckets of soapy water that operator stated was used to wipe down prep areas. cdi by instruction. |
| 2013-07-10 |
42 |
. . 4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several containers and pans being wet stacked in warewashing area. |
| 2013-07-10 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoops in a clean, dry area. observed scoop used for ice machine stored in an undrained container. cdi, operator removed ice scoop. |
| 2013-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed chipped corners on two plastic containers. observed 2 of 6 cutting boards in need of replacement or resurfacing. observed 1 torn gasket on low reach-in unit along |
| 2013-04-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed bottom of fryer units accumulating heavy grease buildup. observed heavy dust on top shelf along kitchen prep line. obser |
| 2013-04-22 |
45 |
keep equipment in good repair. observed 4 split gasket on low 4-door reach in unit (1 on each drawer) near fryer. observed a split gasket on large 1 door freezer unit. observed broken wall shelving in kitchen. observed shelving in walk in cooler in ne |
| 2013-04-22 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed 3 stacks of |
| 2013-04-22 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-04-22 |
26 |
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 several working buckets of quat sanitize |
| 2013-04-22 |
13 |
separate unwashed produce from other ready to eat foods when stored. observed unwashed tomatoes stored over cole slaw in walk in coolerr. cdi; employee relocated cole slaw. |
| 2013-04-22 |
8 |
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 no handwash signs at 3 handwash sinks in the kitchen. |
| 2013-04-22 |
8 |
a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet.observed self-closing faucet in men's bathroom not providing a flow of water for at least 15 seconds. |
| 2013-04-22 |
7 |
except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-02-26 |
39 |
store wiping cloths in an approved sanitizer between uses. observed soiled and damp wiping cloths stored on surfaces in storage area and in kitchen. |
| 2013-02-26 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. |
| 2013-02-26 |
41 |
store in-use utensils such as scoops with the handle out of the food. observed handle of scoop down in food. |
| 2013-02-26 |
13 |
if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. observed employee stu |
| 2013-02-26 |
42 |
air dry utensils before tight stacking for storage. observed wet plastic containers stacked tightly. |
| 2013-02-26 |
7 |
except when washing fruits and vegetables 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. p |
| 2013-02-26 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting boards badly s |
| 2013-02-26 |
45 |
observed refrigeration unit at assembly line not working. repair promptly. verification needed. |
| 2013-02-26 |
53 |
maintain better cleaning of floors and walls. observed black mold accumulation near 3-comp sink and in tight areas of wash room and can wwash area. |
| 2013-02-26 |
43 |
store single service cups so as to prevent contamination of mouth contact surfaces. observed single service cups overstacked in dispensers. |
| 2013-02-26 |
2 |
employees shall be informed of their responsibilities of reporting as to their health. observed no health [policy in place that adequately explains employee responsibilites. cdi- send file with employee health policy form to facility via email. |