| Violation Date |
Code |
Description |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed sanitizer bucket at 100 ppm quat. cdi - refilled buckets to proper solut |
| 2018-12-03 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing a hair restraint. cdi - provided hair restraint for emp |
| 2018-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without labels. cdi - labeled sanitizer buckets. |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in the temperature danger zone. refer to temperature chart. cdi - educated to prepare, cool in the walkin cooler, then once at proper temperature store in the co |
| 2018-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p repeat violation. observed the quat dispenser at the bar feeding at 100 ppm. cdi - created proper solution at 200 ppm quat. |
| 2018-09-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing throughout facility; food debris is built up in between tile. having the grout replaced will help keep the f |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed lights out in the walkin cooler and in the dry storage area. advised to replace. |
| 2018-09-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket at 100 ppm. cdi - refilled bucket with new solution at 200 ppm. prop |
| 2018-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed steak fajita is offered cook to order for customers; steak fajita is not disclosed with an asterisk tel |
| 2018-09-24 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed sour cream |
| 2018-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at the bar at 50 ppm. cdi - educated to apply more quat to the solution. advised to use test strips more often. solution is currently at 200 ppm. |
| 2018-09-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employee filling up water pitcher from handsink for the hot holding wells. observed food dumped down handsink. cdi - educated to get water from prep sinks for hot holding well |
| 2018-06-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsinks. cdi - provided soap at handsinks. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink |
| 2018-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicers with dried food debris in them. cdi - sent through cleaning procedure. |
| 2018-06-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice that did not meet reheating like temperatures. cdi - sent through microwave again to proper temperatures. refer to temperature chart. |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-12 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink p-trap leaking by the fryers. pic has called in a work order for a repair. |
| 2018-03-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink at the handsink by the fryers. cdi - provided soap to the handsink. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf o |
| 2018-03-15 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p2-301.14 wash hands before donning gloves and between gloves uses.-pobser |
| 2017-12-18 |
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. repeat violation. observed papertowel dispensers not working in dishpit and the mens b |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. light in the hood has been fixed. observed reach in unit by the fryers leaking inside the reach in unit. advised to have maintenance repair the unit to prevent leaking inside the reach in. |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed containers and plates wet stacked. advised to allow these items to air dry after being sanitized. |
| 2017-12-18 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle |
| 2017-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn overstacked in the flip top unit and in the temperature danger zone. cdi - stored in the reach in to have all of the corn under refrigeration. educated about the importanc |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed plates food contact surfaces dirty with food debris. cdi - brought items to the dishpit. advised to spend more time during the wash |
| 2017-12-18 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees bare handi |
| 2017-09-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the water at the back handsink not reach 100f. refer to temperature chart. vr |
| 2017-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed items stored as clean on the storage rack. observed the immersion blender dirty. cdi - pic voluntarily discarded immersion blender. brought the dirty |
| 2017-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on the storage rack. facility has bought more storage racks for more storage space to prevent wet stacking. food employees are not allowing items to air |
| 2017-09-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed southwest chicken being reheated in microwave and not reach 165f before placing into hot holding. the hot holding line will not reheat the product. |
| 2017-09-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-13 |
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 hot water faucet on the handsink by the grease pits broken. observed the pape |
| 2017-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed light out at the hood above the stove. advised to fix the light. |
| 2017-04-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2017-04-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-04-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-use grease soak for greasy foods not discarded after use. cdi - discarded item. |
| 2017-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee wipe sanitzer rag on knive; knive still dripping wet from sanitizer bucket was about to get used for food preparation. cdi - educated food employees that afte |
| 2017-04-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets at 50 ppm. facilities sanitizer is active at 150 ppm. cdi - food em |
| 2017-04-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p repeat violation. observed rice reheated for catering service at 116f. cdi - educated that rice prepared yesterday shall be reheated to 165f in the microwave |
| 2017-04-24 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up in the soda nozzle at the bar. advised to wash, rinse, and sanitize once every 24 hrs. |
| 2017-04-24 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed food employee wipe sanitizer rag on knive and the knive was soaked. food employee did not allow item to air dry and about to begin food preparation. cdi - ehs |
| 2017-04-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed dumping in front handsink. cdi - educated that handsinks are only for handwashing. |
| 2017-04-24 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed food e |
| 2016-12-08 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2016-12-08 |
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. -pf observed no certified food protection manager in the kitchen dur |
| 2016-12-08 |
14 |
kho4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed food contact surfaces of equipment and utensils with food debris on them. cdi - advised to utilize spray arm mor |
| 2016-12-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed baked potato reheated in microwave at 140f. cdi - educated importance of reheating and how to reheat properly in the microwave. reheated in the micr |
| 2016-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product not cooled properly before placing into cold holding units. cdi - advi |
| 2016-12-08 |
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 one tile to the bottom left of the walkin cooler broken. advised to seal up a |
| 2016-09-06 |
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 tile broken throughout kitchen; observed frp breaking away from wall by the h |
| 2016-09-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed containers wet stacked on air drying rack. vr. |
| 2016-09-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed multiple products that have exceeded their time/temp critieria in the flip top unit (ham, ste |
| 2016-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one item (garlic butter) out of temperature. cdi - educated about overstacking product; removed the excess product. |
| 2016-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed sticker residue and food debris on and inside stacked containers. these containers are stored as 'clean'. advised to utilize spray a |
| 2016-06-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes being tight stacked while still wet. (repeat) |
| 2016-06-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several kitchen workers wearing various kinds of bracelets. pic corrected employees, bracelets removed. |
| 2016-06-03 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a couple small reach in coolers on service line with no thermometers inside. cdi- pic placed thermometers in coolers. |
| 2016-06-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes which had just been initially reheated in the microwave for hot holding, observed at 122-128 in some placed on steam table. potatoes |
| 2016-06-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with food particles and residue stuck to them. (repeat) instucted pic due to repeat violation they will need a corr |
| 2016-06-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves but not washing hands between glove change. cdi- employee corrected, washed hands and changed gloves. |
| 2016-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed equipment and utensils on the clean storage rack and clean plates storage with food debris and residue cdi - sent items through dish |
| 2016-03-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken being cooked in the oven and coming out at 160. this chicken is considered cooked and ready to eat. cdi - sent |
| 2016-03-09 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed container filling up with water upon arrival into the kitchen. cdi - removed container from handsink and reminded pic that handsinks are only for handwashing. |
| 2016-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products in the flip top cooler. refer to temp chart. products were overstacked. cdi - removed product from flip top cooler to cool down in walkin cooler. educated about not ov |
| 2016-03-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed the f |
| 2016-03-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. repeat violation. observed non food contact surfaces of equipment that looks like it hasn't been cleaned in awhile. the inside o |
| 2016-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed equipment and utensils wet stacked on the storage rack. |
| 2015-11-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed most of the equipment in the kitchen has build up, food debris, and other residue built up. repeat violation |
| 2015-11-24 |
42 |
{4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed most of the equipment in the dish pit wet stacked after they have gone through a cleaning procedure. repeat violation |
| 2015-11-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed chicken cooling with plastic wrap covering product. cdi- uncovered product and |
| 2015-11-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces of containers still have food debris and stickers after they have gone through a cleaning procedure. cdi- sent equipment back t |
| 2015-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers/sticker residue on pans stored as clean and stacked together. also observed food debris on pans just removed from dish machine as cleaned. cd |
| 2015-07-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large amount of pans stacked while wet. repeat |
| 2015-07-09 |
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 one pan of rice with date label exceeding 7 days. cdi-item discarded. |
| 2015-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed built up debris on equipment throughout. |
| 2015-01-28 |
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. cleaning needed throughout facility on floors, walls and |
| 2015-01-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. repeat |
| 2015-01-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees (server) preparing food on front prep line without a hair restraint. also observed same employees prepar |
| 2015-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on dishes and utensils stored as clean. cdi-all items taken to be re-washed. |
| 2015-01-28 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed signed employee health policies from 4 years ago missing norovirus as a reportable illness. pic will have these employees sign the new version that in |
| 2014-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mircobial build up on interior of ice machine. vr. repeatobserved food debris on dishes stored as clean. cdi-dishes taken to be re-washed. |
| 2014-11-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice cooling in individually wrapped plastic bags in deep portions in walk |
| 2014-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. repeat. |
| 2014-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelving used to dry pans and utensils. clean greasy residue from equipment. |
| 2014-11-06 |
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. cleaning needed throughout facility. observed heavy milde |
| 2014-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine interior not able to meet requirements of 4-1 and 4-2. observed corrosion in interior of ice machine. |
| 2014-07-15 |
54 |
ventilation shall be kept clean. (6-501.14) clean heavy dust build up from vent over prep sink. |
| 2014-07-15 |
53 |
physical facilities shall be kept clean. (6-501.12) cleaning needed throughout with special attention around floor drains, under equipment/fryers and along perimeter of walk in cooler. observed dried out piece of raw chicken that had fallen off of tray on |
| 2014-07-15 |
42 |
properly air. dry utensils. (4-901.11) observed pans stacked while wet. repeat. also observed employee drying off reusable silverware used by customers. items shall be air dried after sanitizing and before polishing. |
| 2014-07-15 |
39 |
properly store sanitizer buckets. (3-304.14) observed sanitizer buckets stored on floor. repeat |
| 2014-07-15 |
37 |
properly store foods to prevent contamination. (3-305.11) observed washed limes stored in direct contact with top of beer cooler and washed avocados (with stickers) stored in area of counter that may not be cleaned and sanitized frequently. both items tak |
| 2014-07-15 |
31 |
use proper cooling methods. (3-501.15) observed rice cooling in individually wrapped plastic bags in deep portions in walk in cooler. cool to 45f before portioning into plastic bags. lay portioned bags on sheet pan to cool to 45f before placing in deep po |
| 2014-07-15 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed items double panned in flip top unit such as shredded lettuce and pico de gallo. items were slightly above 45f due to being double panned. cdi-items put into cooler. |
| 2014-07-15 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice machine and clean dishes with food debris. cdi-all items cleaned. repeat |
| 2014-07-15 |
6 |
use proper hand washing procedures. (2-301.12) observed employee wash hands and turn off faucet with clean bare hands. cdi-instructed employee to turn off faucet with diposable paper towel to avoid recontaminating hands. |
| 2014-02-25 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine .cdi-cleaning started.sanitizer shall be at correct concentration for mechanical ware-washing machine. (4-501.114) observed chemical sanitizing dish machi |
| 2014-02-25 |
4 |
properly store employee drinks. (2-401.11) observed two employee drinks stored improperly above food and one stored uncovered. cdi-drinks discarded. |
| 2014-02-25 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed several items stored above 45f in flip top unit. pic stated that flip top unit is need of repair and all items were placed on ice to keep cold. pic stated that unit is scheduled to be repaired today |
| 2014-02-25 |
42 |
properly air dry utensils. (4-901.11) observed several pans stacked while wet. |
| 2014-02-25 |
39 |
store sanitizer.buckets off the floor to prevent contamination. (3-304.14) observed sanitizer bucket stored on the floor. |
| 2014-02-25 |
31 |
use proper cooling methods. (3-501.15) observed noodles at 54f in cold hold unit. pic stated noodles had cooled to 45f earlier and were portioned into bags and stuck into small cold hold unit. cool items to 45f after portioning in walk in cooler before p |
| 2013-11-19 |
47 |
non food contact surfaces shall be clean. clean wall around vegetable prep sink, behind shelving in walk in cooler and around dish machine. |
| 2013-11-19 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. repeat. vrchemical sanitizer shall be at correct concentration. observed chlorine sanitzing dish machine to be registering 0ppm. also observed quat sanitizer at bar |
| 2013-07-15 |
47 |
keep non food contact surfaces clean. cleaning need on walk in cooler vent covers, walls and ceilings in cooler as well. |
| 2013-07-15 |
41 |
properly store in use utensils. observed ice scoop stored down in ice. |
| 2013-07-15 |
38 |
any employee preparing food must wear hair restraint. observed servers pouring soup and adding condiments without hair restraint. |
| 2013-07-15 |
37 |
store foods protected to prevent contamination. observed lid off on ice container with scoop down in ice and straw paper sitting inside on top of ice. keep ice container covered when not in use. |
| 2013-07-15 |
31 |
properly cool foods. observed cubed chicken in plastic bags cooling in prep unit beside grill. cool foods in walk in cooler and not units intended for holding temperatures. |
| 2013-07-15 |
20 |
keep tcs food cold at 45f or below. observed a couple small cubes of watermelon stored at room temperature. keep refrigerated. cdi-watermelon discarded. |
| 2013-07-15 |
14 |
keep food contact surfaces clean. observed build up on ice machine. vr |
| 2013-07-15 |
6 |
properly wash hands. observed dish washer handle clean dishes without washing hands after touching soiled dishes. cdi-educated. |
| 2013-03-22 |
14 |
keep food contact surfaces clean. (4-601.11) observed heavy build up in ice machine. vr. |
| 2013-03-22 |
31 |
properly cool foods. (3-501.15) observed noodles cooling tightly wrapped and in large quantity in deep pan. |
| 2013-03-22 |
41 |
properly store in use utensils (3-304.12) observed scoop with handle stored down in ice. |
| 2013-03-22 |
42 |
properly air dry utensils. (4-901.11) observed dishes stacked wet. |
| 2013-03-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (4-602.13) cleaning needed on equipment throughout kitchen. pay special attention to cleaning faucet handles of sinks; inside sink b |
| 2012-12-19 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved knives and utensils with food debris stored as clean. taken to be washed.observed build up on tubing for victory produce wash and microbial build up in |
| 2012-12-19 |
53 |
6-501.11 physical facilities shall be maintained in good repairrepair ceiling over prep sink in corner; vent cover needs repair and dust build up cleaned. repair cracked light covers throughout kitchen. |
| 2012-12-19 |
53 |
6-501.12 (a) physical facilities shall be cleaned as often as necessary to keep them cleancleaning of floors needed throughout; especially underneath equipment and around drains in dish machine area. |
| 2012-12-19 |
47 |
4-601.11 (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; |
| 2012-12-19 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried observed large amount of dishes wet stacked. |
| 2012-12-19 |
39 |
3-304.14 (b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114observed some wet rags not stored in sanitizer. |
| 2012-12-19 |
33 |
3-501.13 thaw reduced oxygen packaged fish that was frozen by opening or cutting slit in package to introduce oxygen to prevent clostridium perfrigens. |
| 2012-12-19 |
21 |
3-501.17 refrigerated; ready to eat tcs foods must be date marked with 7 day hold time.observed open bag of deli ham without date mark and a sticker with hold time of 77 days for ham on shelving. must have date mark with seven day hold time. also observed |
| 2012-12-19 |
20 |
3-501.16 tcs food shall be kept cold at 45f or below.observed raw chicken in batter at 51f at batter station. pic stated it was recently prepped and put into the cold hold station. cdi-batter taken to walk in to cool down before being placed back into bat |
| 2012-12-19 |
4 |
2-401.11 b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-se |