| Violation Date |
Code |
Description |
| 2018-10-22 |
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/pftimes were not updated when food was |
| 2018-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ppork and chicken in reach in cooler recorded at 50f. unable to determine cause of temp. abuse. cdi- products discarded. |
| 2018-10-22 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site during inspection. |
| 2018-03-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c -observed low pressure of hot water coming out of faucet at hand washing sink at bar. observed split gasket on tall prep unit in kitchen. repair. |
| 2018-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on drain board of 3 compartment sink and hanging on hand washing sink behind bar. repeat. |
| 2018-03-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed detergent water of 3 compartment sink at 101 degrees f when employee was washing equipment at 3 compartment sink. emplo |
| 2018-03-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed package of smoked sausage stored next to raw shell eggs in reach in refrigerator. observed open package of raw beef stored in container with open packages of raw |
| 2018-03-15 |
6 |
2-301.14 when to wash - p - observed food employee pick up item that had drop on floor then proceed to touch equipment without washing their hands.2-301.12 cleaning procedure - p - observed same employee not vigorously rub hands for 10 to 15 seconds when |
| 2017-11-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed staff not able to fully demonstrate knowledge that effective employee health policy was followed. cdi, handout prov |
| 2017-11-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed sanitizer below required concentration, sink filled to required sanitizer concentration. |
| 2017-11-20 |
22 |
3-501.19 time as a public health control - p,pf - observed pic not accurately labeling board for using time as a public health control as required when refilling tcs foods and staff on-site upon arrival. repeat. observed staff on-site not able to locate w |
| 2017-11-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed staff pre-rinsing in rise vat of 3 compartment sink while 3 compartment sink was set up for wash, rinsing and sanitizing. ensure staff is working dirty to clean. |
| 2017-11-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. cdi by instruction. |
| 2017-11-20 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c - invert clean utensils so that handling of food and lip contact area is prevented. |
| 2017-11-20 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed aluminum pans stored on storage shelf. employees stated they are washed and reused. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on clean drain board of 3 compartment sink and counter surfaces. repeat. |
| 2017-07-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed food employee walk outside of food prep area to dining area and return to kitchen and touch shirt and then prep table. cdi by instruction to wash hands. |
| 2017-07-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food from ready to eat foods. observed raw chicken in container located above pre-cooked chicken wings. cdi by instruction, operator relocated foods for pr |
| 2017-07-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed some plates an|d utensil in holster stored as clean but soiled with food debris. cdi, utensils rel |
| 2017-07-20 |
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 cut melon with a date of preparation of 7/21 which were supposed to be 7/19 to match the container of cut melon. cdi by instructi |
| 2017-07-20 |
23 |
l3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed improper consumer advisory on menu and fully cooked items such as chicken wings and chicken fingers iden |
| 2017-07-20 |
22 |
3-501.19 time as a public health control - p,pf - observed pic not accurately labeling board for using time as a public health control as required when refilling tcs foods. cdi, operator voluntarily discarded sausage that was refilled that was not identif |
| 2017-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet cloths on prep table and coths around waist of staff. |
| 2017-07-20 |
45 |
4-501.12 cutting surfaces - c - observed a red and green cutting board with heavy pitting and damage and in need of resurfacing or replacement.4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on standing reach in refri |
| 2017-07-20 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no chlorine test strips available for chemical dish machine. verification required by 7/30. |
| 2017-07-20 |
38 |
2-402.11 effectiveness-hair restraints - c - observed a food employee not wearing a hair restraint. repeat. |
| 2017-03-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored with precooked items in reach in freezer. |
| 2017-03-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. cdi by instruction. |
| 2017-03-28 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee touch their face but did not wash hands afterwords. cdi by instruction. |
| 2017-03-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels left at paper towel dispensers or at handwashing sink behind bar and near door. cdi, towels provided at handwashing sink.5-205.11 u |
| 2017-03-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed improper consumer advisory on menu and fully cooked items such as chicken wings and chicken fingers ide |
| 2017-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed eggs hot held at 109 degrees f at hot holding unit. cdi, operator reheated eggs to 178 degrees f. time as a public health control reviewed with pic. |
| 2017-03-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottles of toxic substances stored with clean linen on top shelf of rack. cdi, chemicals relocated for proper storage. |
| 2017-03-28 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed food employee not wearing a hair restraint. |
| 2017-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on clean linen storage on cart and wiping cloth around waist of food employee. |
| 2017-03-28 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean linen and equipment in clean, dry areas. observed clean linen stored with wet cloths, observed clean equipment stored next to soiled |
| 2016-11-18 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no chlorine test strips for chlorine dish machine sanitizer. verification required by 11/28. |
| 2016-11-18 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed a container of bleach not labeled below dish machine. cdi, operator labeled bleach. |
| 2016-11-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - dinner menu does not have a proper consumer advisory and are missing the disclosure statement. observed some foo |
| 2016-11-18 |
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 cut lettuce date marked 11/8 and at 44 degrees f. observed cut cabbage slaw bag not date ma |
| 2016-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 containers of sausage hot held below 135 degrees f. cdi, operator placed sausage in oven to reheat. ensure tcs foods are hot held at 135 degrees and above. |
| 2016-11-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed sanitizer at sink below required concentration as measured by test strips. |
| 2016-11-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and only used for handwashing. observed equipment stored in handwashing sink. cdi, equipment relocated from sink. |
| 2016-11-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certified pic was not on site upon arrival. |
| 2016-07-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed operator not able to demonstrate that a formal employee health policy was followed. cdi, handout provided. |
| 2016-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store foods in wrappings, packages or covered containers. observed apples uncovered / unprotected at consumer self service area.3-302.11 packaged and unpackaged food-separa |
| 2016-07-25 |
14 |
n4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - mechanical dish machine shall provide required temperature to sanitize equipement. observed high temperature dish machine not c |
| 2016-07-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed eggs hot held below 135 degrees f. cdi, operator voluntarily discarded eggs. |
| 2016-07-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed dinner menu with fully cooked items identified with consumer advisory asterisk. observed burger and steakburger identified wi |
| 2016-07-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches off of the ground. observed boxes of waffle flour stored on ground in storage room. |
| 2016-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 split gasket on door of reach in unit. improvement made since previous inspection. observed wash temperature gauge not working at dish machine. repair. 4-205.10 food equipment, certific |
| 2016-03-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed ceiling tile missing behind bar and countertop removed from bar area. pic stated that area und |
| 2016-03-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and pro~per adjustement. observed 2 split gaskets on standing reach in refrigerator. |
| 2016-03-30 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - single-service cups provided for consumer self service shall be furnished from an approved dispenser or from original protective platic packaging covering the lip contact surface. observed |
| 2016-03-30 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed spray bottle of cleaner not labeled.7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is preve |
| 2016-03-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed old menu according to pic identified with consumer advisory on fully cooked items according to pic. facility stated that new |
| 2016-03-30 |
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 open packages of ham and turkey not date marked. observed package of ham with a date of preparation of 3/9. observed container of |
| 2016-03-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed eggs hot held at 119 degrees f. cdi, operator voluntarily discarded eggs. |
| 2016-01-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-01-06 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p - implement an effective employee health policy. observed operator not able to demonstrate that a full employee health policy was being followed |
| 2016-01-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed egg wash stored over melon and shell eggs stored over ready to eat foods in storage refrigferator a |
| 2016-01-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f or above. observed potatoes and turkey bacon hot held below 135 degrees f. cdi, operator reheate |
| 2016-01-06 |
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 bologna not date marked and held in reach in refrigerator over 24 hours. cdi, operator voluntarily discared food. improve date ma |
| 2016-01-06 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at proper levels. observed quat sanitizer above 400ppm according to test strips. cdi, sanitizer diluted during inspection. |
| 2016-01-06 |
38 |
2-402.11 effectiveness-hair restraints - c - wear effective hair restraints. observed no food employees wearing hair restraints. repeat. |
| 2016-01-06 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloth shall be stored in sanitizer solution in between uses. observed wet linen stored on drainboard of 3 compartment sink. |
| 2016-01-06 |
45 |
4-205.10 food equipment, certification and classification - c- observed non ansi / nsf household freezer and refrigerator in storage room. |
| 2016-01-06 |
46 |
4-302.14 sanitizing solutions, testing devices. ensure test strips are provided for quat sanitier. observed no test strips available for quat sanitizer. operator found test strips after inspection. verificatino not needed. |
| 2016-01-06 |
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 unprotected tube lighting over eqipment in storage room. |
| 2015-08-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed nobody on site with an ansi accredited certified food protection manager certification. cdi by instruction. |
| 2015-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed twist top employee beverage stored on drainboard of 3 compartment sink. cdi, operator removed beverage. |
| 2015-08-03 |
13 |
of 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell egg stored over water melon and bacon in reach in refrigerator. cdi, foods relocated for proper storage. |
| 2015-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage hot held below 135 degrees f at buffet. cdi, operator reheated sausage. |
| 2015-08-03 |
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 cut melon not date marked in reach in display cooler near buffet. cdi, operator voluntarily |
| 2015-08-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed several spray bottles of toxic cleaners stored on rack over clean linen. cdi, toxic materials relocated for proper storage. |
| 2015-08-03 |
33 |
3-501.13 use approved thawing methods. observed yogurt thawing on drainboard of 3 compartment sink at room temperature. cdi by instruction. |
| 2015-08-03 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed parfaits and cu |
| 2015-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food employees wearing hair restraints in kitchen. |
| 2015-08-03 |
42 |
store soiled linen properly. observed soild towels stored on prep table in kitchen. store soiled linen in washable laundry bag or cleanable container. store wet wiping cloths in santiizer solution in between uses.4-903.11 (a), (b) and (d) equipment, utens |
| 2015-05-04 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - observed the handsink at the bar missing a hand washing sign. cdi - sign was provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a wet |
| 2015-05-04 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed dish machine at the bar not reaching the final rinse temp. facility is going to use 3 comp sink in the mean time. maintenance was contacted |
| 2015-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage on the buffet line ranging from 98f - 103f. cdi - sausage was reheated to 183f. |
| 2015-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal bowls, containers and plastic containers stacked wet. repeat violation. |
| 2015-05-04 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in freezer and reach in cooler in the kitchen. replace gaskets. repeat violation. |
| 2015-05-04 |
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 gravy and corned beef hash tightly covered in the reach in cooler. grav |
| 2014-12-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed unsafe materials in use for fcs.4-501.11 maintain equipment in |
| 2014-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked throughout facility. |
| 2014-12-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed package of bacon on 3 comp sink. cdi bacon was moved. |
| 2014-12-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 5 spray bottles unlabeled. cdi bottles labeled. |
| 2014-12-09 |
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 items in reach-in cooler not date marked such as chicken, alfredo sauce, lettuce, various cheese, soup, deli meats. cdi i |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed coffee maker dispenser area to be soiled. cdi coffee maker cleaned.4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer i |
| 2014-12-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels for handsink in kitchen area to be on other side of kitchen. paper towels should be provided at handsink to allow for proper handwashing pr |
| 2014-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: separate raw animal foods from ready-to-eat foods so accidental contamination cannot occur. found raw ribs over cooked chicken in refrigerator. cdi- ribs moved to below chic |
| 2014-03-26 |
1 |
2-101.11 assignment - pf: a person must be designated as a person-in-charge and shall be present during all hours of operation. upon entry, no person-in-charge present according to employees working in food service. cdi- pic arrived after inspection compl |
| 2014-03-26 |
8 |
6-301.11 handwashing cleanser, availability - pf: all sinks designated as handwashing sinks shall be supplied with an appropriate hand cleanser. found no soap at bar handsink.6-301.12 hand drying provision - pf: all sinks designated as handwashing sinks s |
| 2014-03-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods must be kept hot at 135 f or above when holding. found sausage, potatoes below 135 f on buffet line. cdi- sausage voluntarily discar |
| 2014-03-26 |
34 |
4-302.12 food temperature measuring devices - pf: a thin probe thermometer shall be accessible to measure temperatures of thin foods such as sausage patties, fish filets, thin chicken pieces, etc. observed no appropriate thermometer available. verificatio |
| 2014-03-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep foods covered to prevent accidental contamination. found bar ice bin partially open upon entry with foreign debris present in ice. cdi- ice bin emptied and ice discarded. |
| 2014-03-26 |
41 |
3-304.12 in-use utensils, between-use storage - c: utensils used for dispensing food shall be stored in clean dry location. found ice scoop for bar ice in pitcher of water at room temperature. |
| 2014-03-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on all menus. observed breakfast menu with no asterisk on cooked to order eggs, no asterisk at remin |
| 2013-10-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris in one soda gun holder at the bar area. cleaning is needed. |
| 2013-10-25 |
45 |
4-101.19 nonfood-contact surfaces - c. one torn gasket in reach in cooler. replace gasket. |
| 2013-10-25 |
35 |
3-302.12 food storage containers identified with common name of food - c. granular brown and white foods stored in clear containers in dry storage area not labeled. cdi- verbal correction; labeling is needed. |
| 2013-10-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. sausage and hash browns in countertop hot hold unit not under temperature control. cdi- food items reheated as employee advised that both were |
| 2013-10-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. quat sanitizer in 3 comp sink testing below 150ppm. per manufacturer specifications, 200ppm is required for sanitizing food conta |
| 2013-10-25 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. manager aaron harvey arrived as inspection was being documented. cdi- verbal education as to compliance date of january 1, 2013. required food |
| 2013-04-19 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-04-19 |
1 |
certified food protection manager shall be on site during all facility operational hours and provide verification of training. no one on site during facility inspection. servsafe certified manager arrived just prior to inspection being typed. cdi- verbal |
| 2013-04-19 |
20 |
food items being held cold for safety shall be maintained at 45f or below. cut fruit/ melons at buffet line not under temperature control. melons were replaced at the beginning of inspection prior to inspector checking for temperature control. cdi- melons |
| 2013-04-19 |
45 |
food contact surfaces shall be smooth and easily cleanable. two counter top cutting boards heavily scarred. replace cutting boards. |
| 2013-04-19 |
54 |
lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. employee beverages stored co-mingled with facility foods |
| 2013-04-19 |
38 |
except as provided in ΒΆ (b) of this section; 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 ex |
| 2013-01-24 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-01-24 |
8 |
a handwashing sink may not be used for purposes other than handwashing. employee observed dumping juice and ice in handwashing sink; also cleaning wiping cloth in handwashing sink. cdi- verbal advisement to discontinue dumping in handwashing sinks. handwa |
| 2013-01-24 |
14 |
except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature mac |
| 2013-01-24 |
20 |
potentially hazardous foods being held cold for safety shall be held at a temperature of 45f or less. cut melons on buffet line and butter at buffet line not under temperature control. discussed options with operator. operator advised that both fruit and |
| 2013-01-24 |
21 |
potentially hazardous ready to foods being held more than 24 hours shall be date marked with either date of preparation and storage or date of discard/ use by. food items in reach in cooler not date marked per rule requirement. cdi- verbal education as to |
| 2013-01-24 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-24 |
2 |
employee health policy is required. per discussion with employee's today; company policy is that no ill employees are allowed to work. ill employee must notify operator; but no other requirements have been advised or instructions given in regards to expos |
| 2013-01-24 |
38 |
except as provided in ? (b) of this section; 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 ex |
| 2013-01-24 |
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. single service cups a |
| 2013-01-24 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. no test strips available during inspection; advised currently do not have/ ran out of test strips. return visit by february 3; 2013 to |
| 2013-01-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dry food residue and dust on shelving unit under cooking equipment. dust build up in filters in hood system. cleaning is needed. |
| 2013-01-24 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-24 |
1 |
certified food protection manager shall be on site during facility operation; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education as to rule requirement; handout provided. |