| Violation Date |
Code |
Description |
| 2018-10-24 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several small cutting boards with stains and deep cuts.4-501.11 maintain equipment in good repair. observed burger cooler not working p |
| 2018-10-24 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic food containers wet stacked on dish shelf. |
| 2018-10-24 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one quat sanitizer bucket at 50ppm. cdi: bucket changed and refilled with proper concentration. |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed burger station cooler holding tcs food items including lettuce, sliced tomatoes, penne pasta, spring mix, pico, etc above 45f (see temp chart). cdi: all items were removed and |
| 2018-10-24 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soda nozzles at wait station with build-up; cucumber and pepper/onion slicer with food debris; and plastic food containers at dish area stored |
| 2018-10-24 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drink cup stored on counter at cook line uncovered and another drink stored on back shelf above prep table. cdi: drinks were relocated. |
| 2018-06-18 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on front counter area and on shelf next to microwave on cook line. cdi: drinks were discarded. |
| 2018-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several pans and plastic containers stored on shelf with food debris remaining. observed two small slicers and can opener stored as clean with food d |
| 2018-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed grilled chicken breast inside plastic warmer drawers at 108 deg f. according to one of the cooks one side of the unit was not turned on. cdi: chicken removed and reheated to 1 |
| 2018-06-18 |
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. -pf. observed chicken wings that were cooling at 48 deg f inside walk-in cooler |
| 2018-06-18 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked at dish area. |
| 2018-06-18 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep table and small cutting boards stained and with deep cuts. according to manager they are in the process of replacing all cutting b |
| 2018-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. facility is in need of new prep table and single service cutting boards. |
| 2018-03-27 |
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. tongs for lemons were stored |
| 2018-03-27 |
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 salsa cooling with lid on. cdi- lid removed to improve cooling (see charts). |
| 2018-03-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfbar sink did not have soap. cdi- soap provided. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food items holding above 45f (see chart). cdi- all food products brought back to wic to cool down. |
| 2017-12-29 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf multiple sinks did not reach 100f (sinks at back, bar, and women's restroom). vr. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed of metal bowls, containers, etc. repeat. facility has acquired insert slots for better air drying of plates. managment will look into better ways to facilitat |
| 2017-09-19 |
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 |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. metal shelving is rusting and in need of repairs.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several scarred cutting boards in need of replac |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking observed of lids, plates, pans, etc. repeat. |
| 2017-09-19 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee preparing food without a hair restraint and another employee (with a beard) preparing withou |
| 2017-09-19 |
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 penne pasta recorded at 52f in wic. pasta was high in temp. during the portioning of p |
| 2017-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatos recorded below 135f (see chart). cdi- product was just made. re-heated in microwave. |
| 2017-09-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at handsink near raw chicken station. cdi- soap provided. |
| 2017-06-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. |
| 2017-06-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe employee handling raw chicken, discard gloves and proceed to don new pair of gloves without washing hands. cdi- pic stopped him and informed him to wash hands. |
| 2017-06-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. plates of brownie deserts in reach in cooler were uncovered. cover with some form of lining/wrapper.3-304.15(a) single-use gloves shall be used for only on |
| 2017-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple bowls observed with dry/soiled food debris. cdi- bowls taken to dishwasher. |
| 2017-06-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored in reach in freezer. cdi- |
| 2017-06-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observes several scarred cutting boards in need of replacing. |
| 2017-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. some wet stacking of plates observed. |
| 2017-03-27 |
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 cooked pasta and chicken holding above 45f in prepc coolers. pic stated i |
| 2017-03-27 |
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 multiple portions of ribs and a bag of smoked wings that had a prep date of 3/20, thus exceeding |
| 2017-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employees prepping food without a hair restraint. repeat. |
| 2017-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a bucket in handwash sink. cdi- bucket removed. keep handsink clear.6-301.11 provide soap for handwashing at each handsink. -pf electric soap dispenser was low |
| 2017-03-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer buckets stored on floor throughout kitchen. |
| 2017-03-27 |
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. utensils stored in dipper well though dipper well was not turned on, thus sitti |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of plates and tubs. repeat |
| 2017-03-27 |
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 some plastic tubs were cracked. discard any tubs that are cracked/damaged. -0- |
| 2017-03-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door open to dumpster. keep doors closed. -0- |
| 2017-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. personal drink stored on shelf above prep cooler. -0- |
| 2016-12-13 |
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.-p observed employee handle dirty slicer, put in dishwasher, and pick up sl |
| 2016-12-13 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee cutting lemons with bare hands. cdi- employee stopped practice, washed hands an |
| 2016-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple sanitizer buckets with 0ppm quat. upon checking quat dispenser, discovered the wrong tube was connected. cdi- correct tube was adjusted and sanitizer read correctly at 100ppm.4-6 |
| 2016-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and chicken holding below 135f (see chart). pic stated products were just heated in microwave. cdi- products re-heated in microwave. |
| 2016-12-13 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed egg rolls, ribs, opened milk, and sausages with no date mark on product. cdi- pic knew date of prep and dated as such |
| 2016-12-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottle of bathroom cleaner was unlabeled. cdi- bottle labeled. |
| 2016-12-13 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee with a beard not wearing a beard guard. |
| 2016-12-13 |
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 untensils stored in |
| 2016-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy wet stacking of metal trays, plastic tubs, and plates. |
| 2016-12-13 |
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 |
| 2016-09-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks. |
| 2016-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken and raw pork prepared in the same prep sink basin setup. cdi pork products removed and held in refrigeration until chicken prep has completed. |
| 2016-09-26 |
21 |
repeat3-501.18 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 numerous phf rte foods inside walk-in cooler 8 days past time/temp window, (ribs, mac n |
| 2016-09-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils, pans, bowls, skillets all stored clean with old food debris stuck to surfaces. all dishes pulled and pla |
| 2016-09-26 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment, inside surfaces |
| 2016-09-26 |
53 |
no points deducted6-501.12floors, 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 cleaning issues to physical faci |
| 2016-09-26 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed numerous damaged / broken plastic containers in need of discarding. |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans stacked on drying rack with stickers present on the outside of the container touching the interior of the next pan. cdi - remove the stic |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rolling cart and cardboard boxes blocking rear handsink during the inspection. cdi - pic moved items. -0- |
| 2016-06-29 |
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 unlabeled squeeze bottles at the prep line. label these with the common name of the food. -0- |
| 2016-06-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers plating french fries and ladling soup at the hot line. wear hair restrain while plating food.observed male |
| 2016-06-29 |
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 food employee date marking tcs foods upon entry. cdi - pic instructed employees to date mark consistently, instead of during the in |
| 2016-06-29 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow drain with food debris present in the dish room. cdi - pic unclogged drain. -0- |
| 2016-06-29 |
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 large crack in the floor outside the men's restroom. -0- |
| 2016-06-29 |
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 scoops used for cheese and other toppings in the salad station with the |
| 2016-03-07 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on counter on cook line. cdi - drink was removed before gm was notified. |
| 2016-03-07 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed at bar area to removed sticky residue from under black mats and inside cooler where mixers are kept. improvement noted on ge |
| 2016-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plates, containers, metal pans, and bowls wet stacked on dish shelf. |
| 2016-03-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses.observed 3 quat sanitizer buckets on cook line at 50ppm. all buckets were changed out and refilled with proper sanitizer. observed wet wiping cloth stored underneath cuttin |
| 2016-03-07 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved multiple dishes stored on kitchen shelves including tongs, metal pans. plastic containers, and plates with food debris and sticker residue. cdi |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved multiple clear plastic containers, metal pans, and plastic lids with debris and sticker residue remaining. cdi - all dishes set aside for recleaining. * |
| 2015-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken breast inside top pull out hot hold drawers at 121-138f. cdi - chicken ran through conveyor oven and reheated to 165-178f. |
| 2015-11-16 |
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 one pan of penne pasta in cooling stage that had been wrapped and portione |
| 2015-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered employee drink stored on prep table next to ice cream cooler. observed another employee drink stored on shelf inside walk-in freezer. cdi - both dr |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris accumulation on shelving inside walk-in cooler, all dish shelves, dry good shelving, vent over microwave, and inside 2-door freezer. ***repeat |
| 2015-11-16 |
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 shelving inside walk-in cooler and prep coolers on cook line rus |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving unit above fryer hood with debris accumulation, soiled dry storage shelving, soiled walk in cooler shelving, napkin dispenser on the cook |
| 2015-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked while wet. |
| 2015-07-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle in the dish room. cdi- label added. |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced chicken in a flip top cooler at 51f and leaf lettuce stacked over the fill line above 45f. cdi- chicken was placed into a reach in cooler for cooling and lettuce was dis |
| 2015-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple containers stored clean with debris accumulation on them. cdi- containers set aside for recleaning.4-602.11 clean the equipment and utensil |
| 2015-07-13 |
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.-p observed employee handling soiled equipment and then handling clean equ |
| 2015-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored on a preparation table and one employee beverage stored over single use plates without a lid. cdi- beverages were relocated. |
| 2015-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked short ribs stored under raw salmon in the walk in cooler. cdi- storage rearranged. |
| 2015-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a thermometer probe stored clean with dried food debris on the probe, a can opener with dried food debris on the blade, two soiled plates stored clea |
| 2015-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese and diced turkey in a flip top cooler above 45f and leaf lettuce in another flip top cooler above 45f (see chart). cdi- items were placed into reach in coolers |
| 2015-03-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 4 heavily scored cutting boards. 4-501.11 maintain equipment in good repair. observed torn gaskets on 4 cold holding units throughout the k |
| 2015-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet on a clean equipment storage shelf. |
| 2015-03-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations.-pf facility did not have a quat testing kit for the quat sanitizer solution. vr required in 10 days for both items. |
| 2015-03-16 |
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 ribs in the walk in cooler made on 3/16 without a datemark. cdi- date was added. |
| 2014-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several chicken filets in a warmer hot holding below 135f. cdi- chicken filets were reheated to above 135f. |
| 2014-11-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed one employee drinking from a beverage while wearing gloves and then attempt to prepare food without washing hands or changing gloves in between. cdi by instruction. |
| 2014-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink and black residue buildup in the ice machine. cdi- ice machine was cleaned and sanitized. 4-501.114 maintain sanitizer at correct concentratio |
| 2014-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomato in a flip top cooler at 49f, leaf lettuce at 60f, and corn salsa at 48f in a flip top cooler. all items were double panned and were sitting too high in the unit t |
| 2014-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over salmon and shrimp in a flip top reach in cooler. cdi by rearranging storage. |
| 2014-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in the walk in cooler beginning to rust and shelving in the salsa flip top reach in cooler heavily rusted.4-501.12 resurface or replace cutting surfaces that can no longer be effectively clean |
| 2014-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on shelving in the walk in cooler. |
| 2014-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the clean equipment storage racks. |
| 2014-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold growth inside of ice machine and a can opener with old food debris on the blade. cdi by rewashing each item. |
| 2014-08-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 'to go' containers being stored directly below cleaners and detergents in the outside storage shed. cdi by rearranging storage. |
| 2014-08-14 |
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. observed two knives being stored between the wall and a mounted knife holder and |
| 2014-08-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans throughout kitchen. |
| 2014-08-14 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed savaday cardboard trays being used multiple times each day for transporting fries from the fryer to the hot holding area and smaller savaday trays being reused to hold fries in t |
| 2014-08-14 |
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 cooked ribs in the walk in cooler not dated. pic stated the ribs take up to 4 days to be sold and that particular batch was made |
| 2014-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris buildup on plastic drying rack in dish washing area of the kitchen. |
| 2014-08-14 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. the premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is no longer used. observed flat top grill that is not |
| 2014-08-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee duffel bag being stored on a dry storage rack. |
| 2014-08-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two in use cutting boards that were heavily scored on both sides. |
| 2014-04-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of breaks, cracks, chips, and similar imperfections. observed multiple cracked plastic containers and cracked plastic lids. vr within 10 days. |
| 2014-04-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. clean linens shall be stored 6 inches above the floor. observed two bags of clean linens stored on floor in dry storage area.4-901.11 equipment |
| 2014-04-17 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed two wet wiping cloths stored on counter tops. |
| 2014-04-17 |
26 |
7-201.11 separation-storage - p. poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single service items. observed several cleaning chemicals being stored above clean linens in dry storage roo |
| 2014-04-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods shall be datemarked if held in an establishment for more than 24 hours. the day of preparation shal |
| 2014-04-17 |
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 several pans stored clean with food debris on them, a can opener with old food debris on it, a |
| 2013-10-17 |
35 |
3-302.12 food storage containers identified with common name of foodfood ingredients that are not easily identifyable shall be labeled by common name of food. observed 1 container of salt not labeled properly in kitchen. cdi by instruction. |
| 2013-10-17 |
8 |
5-202.12 handwashing sinks, installationhandwashs sinks shall provide hot water above 100 degrees f. observed hot water at handwash sinks not reaching 100 degrees f in women's restroom and two handsinks in kitchen. verification required by 10/27. |
| 2013-10-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods in wrappings, packages, or covered containers. observed 1 pan of uncovered egg rolls in walk-in cooler and an ice bin uncovered/unprotected at bar. cdi by instruction. |
| 2013-10-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of corn d |
| 2013-10-17 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be submerged in sanitizer solution in between uses. observed a wiping cloth used to stabalize cutting board in kitchen. observed wet wiping cloth stored in a bucket without sanitizer. |
| 2013-10-17 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed food debris and soil accumulating between low 2 drawer reach-in unit and grill. observed several low reach-in unit gaskets accumulating food debris |
| 2013-10-17 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several containers being wet stacked at dry storage and warewashing area.4-904.11 kitchenware and tableware-preventing contaminationutensils and equipm |
| 2013-10-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-use gloves in a clean, dry area. observed 1 package of disposable gloves stored near splash zone of sink. cdi, operator relocated gloves for pr |
| 2013-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed 3 split gaskets in low reach-in cold hold refrigerators. observed rusty shelving inside low reach-in cold hold unit along prep line. observed hand towel dispenser |
| 2013-10-17 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop in a clean, dry area our out of product with handle up. observed ice scoop hanging over dump sink. cdi by instruction. |
| 2013-08-14 |
4 |
2-401.11 eating, drinking, or using tobaccoa food employee shall drink from a covered container as long as contamination of hands and equipment is prevented. observed 1 employee beverage inside microwave in kitchen. cdi, operator relocated beverage for |
| 2013-08-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfood shall be stored in wrappings, packages, or covered containers. observed 1 pitcher of water uncovered/unprotected at a wait station in dining room. cdi, operator covered wate |
| 2013-08-14 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyutensils such as ice bins shall be cleaned as often as necessary to prevent accumulation of soil. observed buildup of residue inside top of ice machine and in need of cleaning. cdi by instru |
| 2013-08-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut melon at bar at 51 degrees f, several cheeses, 4 contai |
| 2013-08-14 |
26 |
7-102.11 common name-working containersworking containers of toxic substances shall be labeled by common name of material. observed 1 large container of blue heavy duty degreaser not labeled by common name of material. cdi by instruction. |
| 2013-08-14 |
38 |
2-303.11 prohibition-jewelrygeneral comment: food employees shall not wear jewelry on wrist or fingers while preparing food except a plain wedding band. observed an employee with a watch and preparing food. cdi by instruction. |
| 2013-08-14 |
42 |
4-904.11 kitchenware and tableware-preventing contaminationgeneral comment: single-service and utensils that are cleaned shall be handled and displayed so that lip contact surfaces are protected from contamination. observfed a container of forks that were |
| 2013-08-14 |
45 |
4-501.12 cutting surfacescutting surfaces shall be resurfaced or replaced if has heavy scarring. observed 2 of 9 cutting boards in need of replacement. cdi, operator removed cutting boards from use.4-202.11 food-contact surfaces-cleanabilityfood contact |
| 2013-08-14 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed bottom of flip top unit along prep line accumulating water. observed cover of same flip top prep unit accumulating soil on the handle. observed |
| 2013-08-14 |
41 |
3-304.12 in-use utensils, between-use storagestore in-use utensils in a clean, dry area. observed several in-use stored in a soiled container that operator stated was clean once every day. observed an in-use knife stored between prep table and flip top |
| 2013-05-24 |
20 |
store potentially hazardous food being cold held at 45 degrees f or below. observed cooked chicken at 53 degrees f in flip top prep 2. observed cheddar cheese; taco slaw; and rice above 45 degrees f in flip top prep 1. observed raw chicken at 53 degrees f |
| 2013-05-24 |
26 |
general comment: working containers of toxic materials and sanitizers shall be labeled by common name of material. observed several quat sanitizer buckets not labeled by common name. cdi by instruction. |
| 2013-05-24 |
42 |
clean equipment and utensils shall be stored as specified under ? (a) of this section and shall be stored: (1) in a self-draining position that allows air drying; and(2) covered or inverted. observed several plastic containers and metal pans being wet sta |
| 2013-05-24 |
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 |
| 2013-05-24 |
45 |
keep equipment in good repair. observed flip top prep 1 not holding proper temperature. verification required by 6/3/13 |
| 2013-05-24 |
45 |
general comment: multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices;observed 1 chipped plastic cont |
| 2013-03-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed several plastic pans soiled with food residue. cdi; operator relocated pans for cleaning. |
| 2013-03-22 |
39 |
store sanitizer buckets off of floor and in a manner that preventss contamination of equipment; utensils; and food. observed several sanitizer buckets stored on prep tables. |
| 2013-03-22 |
42 |
allow equipment and utensils to air dry after cleaning. observed several pans and containers being wet stacked at dishwashing area and near 3 compartment sink. cdi; operator relocated for cleaning. |
| 2013-03-22 |
14 |
provide sanitizer solutions at proper concentration. observed 2 buckets of quat sanitizer below 200ppm. cdi; operator refilled buckets to proper concentration. |
| 2013-03-22 |
43 |
store single use items in original protective packaging or other means to prevent contamination. observed unprotected single use trays stored along cook line in bulk amounts and soiled with food debris. |
| 2013-03-22 |
45 |
keep equipment in good repair. observed broken dipping well at ice cream station. observed several chipped lids that were stored as clean at dishwashing area. observed torn gaskets on 2 low reach unit doors. observed a chipped ice machine door and met |
| 2013-03-22 |
42 |
store clean glasses in a clean; dry area. observed several glasses being stored on a wet rack inside reach in cold holding unit at bar. |
| 2012-12-27 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2012-12-27 |
47 |
pbserved excessive grease build up under shelf near flat top and hood filter especially at fry station. nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. |
| 2012-12-27 |
45 |
observed a few missing hood filters near the flat top area. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2012-12-27 |
45 |
a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pfalso noted torn gaskets on some equipment that need to be replaced asap. |
| 2012-12-27 |
42 |
observed many containers stored and stacked wet.after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert i |
| 2012-12-27 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |
| 2012-12-27 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2012-12-27 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |