| Violation Date |
Code |
Description |
| 2018-10-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored improperly in walk in cooler and in dry storage area. |
| 2018-10-15 |
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 ice and debris build up on floor of walk in free |
| 2018-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged door on flip top cooler and walk in cooler not functioning properly. vr 10/25/18 |
| 2018-10-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed items in walk in cooler tightly wrapped while cooling from ambient tempera |
| 2018-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f in walk in cooler and in flip top cooler. cdi by voluntary discard of items in walk in and rapid cooling of tomatoes in walk in freezer. tomato |
| 2018-05-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly throughout facility. cdi by voluntary discard. |
| 2018-05-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2018-05-29 |
33 |
3-501.13 use approved thawing methods. observed frozen bags of soup thawed in container of water on prep surface. |
| 2018-05-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored improperly throughout facility. |
| 2018-05-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers at three comp sink. |
| 2018-05-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on lettuce slicer. cdi by removal for recleaning. |
| 2018-05-29 |
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 the floor of reach in cooler. |
| 2018-05-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster door. |
| 2018-05-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken paper towel dispenser above handsink in back of facility. |
| 2018-05-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed improper storage of employee personal items. |
| 2018-05-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep discolored gouges. |
| 2018-01-22 |
4 |
repeat: 2 pts. -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly above/beside clean equipment in kitchen. cdi: relocated to bottom shelf and labeled. |
| 2018-01-22 |
14 |
repeat: 1.5 pts. -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed minimal debris on tomato slicer and 2 pans stored as clean. cdi: removed and set aside to be cleaned. improvement noted. |
| 2018-01-22 |
19 |
general comment: 0 pts. -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken nuggets in hot holding temped at 128-132f. cdi: product discarded. |
| 2018-01-22 |
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 spicy and regular chicken cooling inside reach-in cooler st |
| 2018-01-22 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in bucket at 0ppm. cdi: corrected to 200ppm. observed wiping cloths laying on food contact surfaces and not in use. |
| 2018-01-22 |
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 jugs stored on floor at back storage area of kitchen. |
| 2018-01-22 |
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 on shelving throughout walk-in. observed debris and build-up inside 2-door reach-in units, and handles of raw chicken cabinets |
| 2018-01-22 |
42 |
general comment: 0 pts. -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on back shelf. |
| 2017-09-14 |
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 chopped lettuce at 57f at 2:00, lettuce was cut at 10:30 am. lettuce was later tempted at 2:15 pm tamping at 57f. lett |
| 2017-09-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above facility food, near fryer. cdi, pic relocated drink. ensure all employee food is stored in manner to prevent contamination. repeat, |
| 2017-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mandolin, apple slicer, and tomato slicer with food residue and debris. cdi, equipment was sent to dish pit to clean during inspection. |
| 2017-09-14 |
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 large, covered plastic containers used to cool lettuce down. lettuce was 5 |
| 2017-09-14 |
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 salads that were prepared today containing chicken cooked on 9/13 without date mark. pic and food employee stated chicken is cooked |
| 2017-09-14 |
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 articles, out of sleeve, stored on shelving with dark build up. |
| 2017-09-14 |
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 of dust, food and debris on shelving throughout the facility. observed build up of food on gaskets on under counter coolers. build up of ma |
| 2017-09-14 |
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 trash and debris on ground inside enclosure.5-501.114 ensure drain plug on dumpster, waste containers is in place. |
| 2017-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in less than 50ppm sanitizer. |
| 2017-02-01 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved leaf lettuce being held at 50f over stacked in sandwich prep unit. cdi: top lettuce removed and stored in walk-in cooler to properly cool. |
| 2017-02-01 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed side door open to dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to oper |
| 2017-02-01 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dusty fan covers inside walk-in cooler.observed build-up on shelving inside walk-in cooler and over 3-comp sink. observed build-up and debris |
| 2017-02-01 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans being wet stacked on dish shelf. |
| 2017-02-01 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed some wet wiping cloths being stored on counter. |
| 2017-02-01 |
31 |
repeat: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 salads at 49f at bottom of salad prep cooler stacked and covered. cd |
| 2017-02-01 |
14 |
repeat :4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomato slicer stored with visible debris. cdi: stored at dish sink and later cleaned during inspection. . |
| 2017-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved scrapper stored inside handsink at raw chicken station. cdi: scrapper removed.5-202.12 provide at least 100f water at handsinks. -pfobserved 70 degree water at t |
| 2017-02-01 |
7 |
general comment: 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pupon entry into the kitchen, noticed employee handling lemons with bare hands. cdi: gm notified, le |
| 2017-02-01 |
4 |
repeat: general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee food and drink stored on top shelf of rack above/next to clean dishes. cdi: food and drink relocated.observed red bull drink st |
| 2016-10-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on same rack next to clean food contact surfaces. |
| 2016-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked on rack above 3 compartment sink. |
| 2016-10-11 |
6 |
{2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p. observed employee wash hands for less than 15 seconds. cdi hands washed. 2-301.14 wash hands aft |
| 2016-10-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.. observed pic on duty without ansi accredited food certification. |
| 2016-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed lemon slicer, meat slicer, and tomatoe soiled with food debris. cdi items moved for cleaning. |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks throughout kitchen, reach in units, gaskets, vents in walk in, handles for reach and walk in units, and underside of mixer soiled with food de |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese that was overstacked in prep top that was at 49f. cdi item discarded. repeat. |
| 2016-10-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed fried and grilled chicken filet sitting out on the counter for cooling, l |
| 2016-10-11 |
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 fried chicken nuggets and filets and diced chicken for soup in preportioned bags that were at 46-48f after over 6 hou |
| 2016-04-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese and corn/bean mix reading 54f. cdi- product voluntarily discarded. establishment improved on maintaining sliced cheese at temperature. |
| 2016-04-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on some gaskets, dry storage shelving, and walk in shelving. |
| 2016-04-29 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed front line under counter shelving chipping (minor). |
| 2016-04-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts observed sanitizer reading less than 50 ppm. observed wet wiping clothes stored on counter. |
| 2016-04-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed cooked chicken and kale tightly covered. cdi- items vented. ensure that |
| 2015-11-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - person in charge does not have cfpm certification. |
| 2015-11-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pts - observed a utensil stored in the hand sink. hand sink shall only be used for hand washing. do not store or wash/rinse utensils in hand sink. cdi- utensil was r |
| 2015-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - one stack of cheese read 54f. cheese is being overstacked causing it to raise in temperature while lid is maintained open. cdi- product placed in cooler for cooling. |
| 2015-11-04 |
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. - 0pts - wall cleaning needed behind the chicken preparat |
| 2015-11-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed: in chicken breading make top unit, in some gaskets, soap dispensers, shelving in walk in cooler. |
| 2015-11-04 |
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 - 0 pts - grilled chicken and crispy chicken are being cooked and held in walk in cooler. all but one container were not dated. product cook |
| 2015-07-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - employee lunch box and water stored on upper shelf with items for restaurant. |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on non food contact surface of chicken slicer and ice machine. |
| 2015-07-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - wet wiping clothes are being stored on prep surfaces. no sanitizer made upon arrival. ensure that all clothes are maintained in chemical sanitizer when not in use. |
| 2015-07-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed several flies in kitchen and one dead one in reach in cooler. increase pest management. |
| 2015-07-23 |
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 -repeat - cut cabbage mix stored in walk in cooler tightly covered and in cold hol |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - raw chicken and milk/egg mix read 49-51f. lettuce and cheese read 53-54f. cdi- raw chicken and milk/egg mix were voluntarily discarded. lettuce and cheese were overstacked. pic removed |
| 2015-04-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed employees wash hands for less then 10 seconds and close hand sink handles with bare hands. employees shall: 1. rinse under clean running water, 2. apply soap, 3. rub toget |
| 2015-04-09 |
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 - repeat - lettuce stored in walk in cooler in large containers and tightly covered |
| 2015-04-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - two boxes of fries stored on the floor in the freezer. cdi- pic placed boxes off floor.protect food from contamination sources n |
| 2015-04-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have certified food protection certification. a pic with cfpm certification shall be present during all times of food preparation. pic arrived with certifica |
| 2015-04-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - cups in front service area are in an unprotected dispenser. to prevent contamination maintain cups in original plastic covering.4-903.11(a) store single-use and |
| 2015-04-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the breading station reach in. maintain unit clean. |
| 2015-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet wiping cloth observed on raw chicken prep surface. cdi- pic placed rag in soiled linen. |
| 2014-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on or above food prep surfaces. cdi- all drinks were relocated. |
| 2014-12-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed a handsink with an empty paper towel dispenser. observed a soap dispenser not properly working at another handsink. cdi - both items addressed and corr |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of chicken strips hot holding at temperatures below 135f. cdi - strips had been hot holding < 1 hour. strips to be rapidly cooled and to be processed for chicken salad |
| 2014-12-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed a spray bottle of sanitizer at a concentration greater than 200 ppm. cdi- pic instructed an employee to dilution sanitizer to appropriate concentration. repeat.7-201. |
| 2014-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a small of amount of buildup near the chute of the ice machine. cdi- cleaned during inspection. |
| 2014-12-02 |
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 in-use utensil handles touching rte food (cherries and granola). cdi |
| 2014-12-02 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several cutting boards in need of replacing. per pic, new cutting boards are o |
| 2014-12-02 |
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 a covered container of cooked chicken cooling in the walk in cooler. al |
| 2014-07-23 |
37 |
3-305.11- food shall be protected from contamination by storing where it is not exposed to splash or dust and at least 6 inches above teh floor. bbq sauce and raw chicken stored on floor of walkin cooler, boxes of lemons stored on floor in kitchen, conta |
| 2014-07-23 |
9 |
3-201.11 p- food shall be obtained from sources that comply with law. observed large quantity of bar-b-que in walk in freezer; pic stated product was left over from a fundraiser at his church. cdi- product removed from facility. |
| 2014-07-23 |
14 |
4-601.11 (a) pf- food contact surfaces shall be clean to sight and touch. observed dark build inside ice machine, film on food contact surfaces of juicer. juicer strainer sent to dish area. vr- will return within 10 days to verify ice machine. |
| 2014-07-23 |
21 |
3-501.17 pf- potentially hazardous item held longer than 24 hours shal be date marked with 4 days at 45-41f or 7 days if 41f or lower. no date mark on milk in dispenser or creamer in dispenser. cdi- items were appropriately date marked. discussed date |
| 2014-07-23 |
26 |
7-204.11 p- chemical sanitizers shall meet concentration requirement listed in 40 cfr 180.940. observed chlorine sanitizer in excess of 200ppm. cdi- staff diluted sanitizer. |
| 2014-07-23 |
8 |
5-202.12 pf- handwashing sinks shall be equipped to provide hot water at least 100f through a mixing valve or combination faucet. observed hot water in restrooms at 90f. vr- will return within 10 day stop verify. |
| 2014-07-23 |
41 |
3-304.12 utensils stored in non-potentially hazardous foods between uses shall be stored with handles above top of food. observed scoop with hand in contact with sugar in sugar bin. cdi- removed and reinserted with handle above food. |
| 2014-07-23 |
45 |
4-501.12 surfaces subject to scratching and scoring shall be resurfaced when they are no longer easily cleanable or discard if they can not be discarded. observed heavy dark scoring on cutting board at produce prep sink. 44-502.11 (a) utensils shall me |
| 2014-07-23 |
47 |
4-601.11(c) non food contact surfaces shall be clean to sight and touch. observed outside of one food container with dried food and other food containers with sticker residue, all stored as clean. |
| 2014-07-23 |
49 |
5-202.14p- a backflow or backsiphonage device installed on a water supply shall meet asse standards for that specific application and type of device. hose and splitter with manual cut offs attached to hose bib at can wash with an atmospheric vacuum-break |
| 2014-07-23 |
51 |
5-501.17- a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. trash receptacle is restroom is uncovered. |
| 2014-07-23 |
52 |
5-501.113- dumpsters for refuse shall be kept covered with tight fitting doors or lids. dumpster lid broken. contact waste management company to replace. 5-501.115- storage areas for refuse shall be free of unnecessary items and clean. trash and debri |
| 2014-07-23 |
43 |
4-903.11(3) single service and sing use items shall be stored at least 6 inches above the floor. multiple cases of single service items stored on floor of dry goods area. relocate. |
| 2014-04-07 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. temperature of manual warewashing solution shall be maintained no less than 110f. observed employee actively washing from dish sink at 90f. cdi wash water filled with hot water at 120f |
| 2014-04-07 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer when not in use. observed wet wiping cloths on prep surface and on front countertop. |
| 2014-04-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be protected by storing 6 inches above the floor. observed barbeque sauce and single serve trays stored on floor of cooler. |
| 2014-04-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be 135f or above. observed chicken bites at 126f and sausage patty at 128f for 30 minutes. cdi chicken bites pl |
| 2014-04-07 |
14 |
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 soiled metal pan. cdi item placed in sink for washing. |
| 2014-04-07 |
13 |
3-304.15 (a) gloves, use limitation - p. single use gloves shall be used for one task only and discarded when damaged, soiled, or interruptions occur in operation. observed employee clean prep area then return to grill without handwashing and changing glo |
| 2013-10-31 |
6 |
general comment: hand sinks take a long time (minutes) for hot water to come through. to ensure proper handwashing, decrease wait time for hot water. educated. |
| 2013-10-31 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed 1 bucket of sanitizer in kitchen at less than 50 ppm cl. refilled to 100ppm cl. |
| 2013-10-31 |
20 |
.3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed lettuce bin on ice. lettuce temped at 50f-60f on top. staff placed in cooler to rapidly chill to 45f or lower. reduce amount of lettuce in each container and surround c |
| 2013-10-31 |
49 |
5-205-15 plumbing systems shall be properly operating. observed leak under hand wash at front counter. |
| 2013-10-31 |
47 |
4-601.11 non food contact surfaces shall be kept clean. clean and sanitize handles of upright refrigerators where they are visibly soiled. |
| 2013-10-31 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. honey butter was opened on tuesday but was missing a date mark. staff agree |
| 2013-05-14 |
45 |
4-205.10. utensils for storing food must be approved for use with food. observed lemons being cut and placed into non-food grade plastic bins. pic stated that bins had been recently purchased for use. pic stated that they will go back to using food grade |
| 2013-05-14 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed one damp cloth stored on top of prep table. moved; discussed rule. |
| 2013-05-14 |
4 |
2-401.11. store personal beverages covered and where they cannot risk splash or spill contamination of utensils; food; or equipment. observed personal beverage stored on top of prep table; next to chicken and chopper. corrected by removing. |
| 2013-02-28 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review is needed. continue educating. left copies of h |
| 2013-02-28 |
31 |
3-501.15 use approved cooling methods; such as separating food into thinner portions; using containers that facilitate heat transfer; arranged to provide maximum heat transfer. observed stacked salads made today temping at 54f in reachin unit. observed ch |
| 2013-02-28 |
8 |
5-202.12 a handwashing sink shall be equipped to provide water at a temperature of at least 100f. observed hand sinks very slow in providing warm water. one sink needed the hot water valve opened. ensure all are operating properly. |
| 2013-02-28 |
1 |
2-102.12 ensure person in charge is a certified food protection manager. pic did not hold certification. certified manager must be in place by january 1; 2014. |