| Violation Date |
Code |
Description |
| 2016-01-13 |
47 |
i4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust/dirt build-up in ice machine around lid hinges. |
| 2016-01-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue build-up on can opener. cdi wash, rinse, sanitize. |
| 2016-01-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready-to-eat foods. cdi by rearranging order of foods. |
| 2015-04-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceilings where needed. clean floors under equipment where needed. |
| 2015-04-23 |
8 |
6-301.11 handwashing cleanser, availability - pf: need hand soap at front hand sink near register. |
| 2015-04-23 |
6 |
2-301.15 where to wash - pf: employees must wash hands in the hand sink. observed washing hands in 3 comp sink. |
| 2015-04-23 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-08-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sanitizer in 3 comp setup less than 50ppm. cdi- remade.4-602.11 equipment food-contact surfaces and utensils-frequency - p: obser |
| 2014-08-14 |
1 |
2-102.12 certified food protection manager - c: person in charge must have ansi accredited food protection manager certification. |
| 2013-12-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain chlorine sanitizer 50-200ppm. observed 0ppm in 3 compartment sink. cdi by instructing to empty and refill sink with sani |
| 2013-12-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all hot foods 135f and above. observed pan of breakfast potatoes 125-130f on service line. cdi by discarding. |
| 2013-12-05 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pall foods requiring date marking must be discarded after a maximum of 7 days in refrigeration. observed one open package of cheese past 7 day expi |
| 2013-12-05 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. pic at time of inspection is not certified. must have in place by 1/1/14 to avoid 2 point deduction. |
| 2013-12-05 |
47 |
4-602.13 nonfood contact surfaces - ccleaning needed of underside of metal shelves over prep tables, clean utensil shelf next to 3 compartment sink, and tops of doors to 3 door reach in refrigerator. also observed ice build up in reach in refrigerator in |
| 2013-12-05 |
37 |
3-306.11 food display-preventing contamination by consumers - pall food for customer self service must be protected by packaging, food shields or other effective means. observed cups of ice water and bowls of butter and cheese for customer self-service n |
| 2013-09-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all non-food contact surfaces clean and free of residue. observed some residue on backsplash of mixer, table where mixer is stored and tops of doors to |
| 2013-09-05 |
42 |
4-901.11 equipment and utensils, air-drying requiredutensils may not be cloth dried; must be air dried before storing. observed employee using towel to dry utensils. cdi by instruction. |
| 2013-09-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. |
| 2013-09-05 |
8 |
5-202.12 handwashing sinks, installationhand sinks must be supplied with a minimum of 100f hot water for proper handwashing. observed hot water handle missing from handsink in front area near hot line. vr.6-301.11 handwashing cleanser, availabilityprovi |
| 2013-09-05 |
1 |
person in charge must be food safety certified. observed pic not certified. cdi by instruction. must have by 1/1/14 to avoid two point deduction. |
| 2013-03-28 |
1 |
(a) 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 |
| 2013-03-28 |
23 |
a consumer advisory shall be provided for raw or undercooked meats. the consumer advisory shall include both a reminder and a disclosure. observed a reminder for undercooked hamburgers but no disclosure. cdi by instruction- manager was instructed to provi |
| 2013-03-28 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed canned and bottled drinks being stored in a cooler with water in it that had not been drained from the previous time of |
| 2012-12-20 |
6 |
2-301.14. employee shall wash hands (e) after handling soiled equipment or utensils; p observed volounteer washing/handling dirty/soiled dishes then unload and handle clean dishes without washing hands in between. cdi-directed to properly wash hands. |
| 2012-12-20 |
34 |
4-203.12. provide thermometers inside all cooler units. observed thermometer missing inside 1 door cooler at front kitchen. cdi |
| 2012-12-20 |
26 |
7-201.11-poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locati |
| 2012-12-20 |
23 |
3-603.11. provide proper consumer advisory for animal foods that are served raw; uncooked; or not processed to eliminate pathogens. facility may serve hamburgers; seafood; and eggs cooked to order/cooked any style. cdi-by instruction to have corrected by |
| 2012-12-20 |
21 |
3-501.17. provide proper date marking on rte/tcs foods prepared and held 24 hours or more. observed some food not properly date marked in walk-in cooler. cdi-provided instruction |
| 2012-12-20 |
8 |
5-202.12-(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38c(100f) through a mixing valve or combination faucet. pf observed hot water at handsink in need of repair at handsink in kitchen. nozzle not working and hot |
| 2012-12-20 |
1 |
2-102.12.(a) 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 throug |