| Violation Date |
Code |
Description |
| 2018-04-04 |
54 |
6-303.11 intensity-lighting - c observed the lighting in the walk in cooler not strong enough. increase lighting intensity. it must be at least 10 foot candles. |
| 2018-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler and underneath the grill. have cleaned. repeat. |
| 2018-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted grey shelving in the walk in cooler. have replaced. do not paint. |
| 2018-04-04 |
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 a plastic cup stored in the salsa container. cdi-the cup was removed |
| 2017-11-13 |
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 cleaning needed to the wall next to the fryer u |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving in the walk in cooler. have cleaned. repeat. |
| 2017-04-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at the hand washing sink. cdi-new soap was brought out. |
| 2017-04-05 |
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 two containers of product incorrectly dated. cdi-the new dates were written on the containers. ensure that employees know the cor |
| 2017-04-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of product stored on the floor in the walk in cooler and freezer. cdi-the boxes were placed onto shelving. repeat. |
| 2017-04-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the white plate on the inside of the ice machine. cdi-the plate was wiped down and sanitized. |
| 2017-04-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves on the cutting board. it is no longer easily cleanable. have resurfaced or replaced. repeat. |
| 2017-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the tall reach in cooler and the handles, and the reach in with the flip top unit. have cleaned. repeat. |
| 2017-04-05 |
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 the handle to the scoop stored in the sugar. cdi-the handle was move |
| 2016-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the microwav toe, and the inside of the reach in cooler. have cleaned. |
| 2016-12-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves on the cutting board and it is no longer easily cleanable. manager noted that a new order was placed yesterday. |
| 2016-12-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of food product on the floor in the walk in cooler. cdi-the box was picked up and placed onto the shelving unit. |
| 2016-02-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 2 unlabeled bottle of cleaner. cdi bottle labeled. |
| 2016-02-11 |
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 pepperoni and hot dogs that were not dated. cdi items dated. observed salsa, ham, turkey from j |
| 2016-02-11 |
14 |
.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris. |
| 2016-02-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle broom and clean then put on fresh gloves without handwashing. cdi hands washed gloves donned. |
| 2016-02-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of a container and stored with food for the facility. |
| 2015-11-06 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pizza for slices and cooked chicken breast with no cover in reach in near grill. cdi corrected by instruction . |
| 2015-11-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed opened milk and container of baked beans with no date label. cdi labeled. 3-501.18 discard the food requiring date labels once ti |
| 2015-11-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed two hand sinks in kitchen with no handwash signs posted. cdi provided handwash signs. -0 points- |
| 2015-11-06 |
45 |
4-501.11 maintain equipment in good repair. repair gaskets on lower doors of flip top. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on flip top unit nees to be replaced |
| 2015-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observ ed large number of filter flies in front area of kitchen . pic states she has started a program with an exteriminator to eliminate the problem but treatment has not had time t |
| 2015-06-12 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean splatters from inside microwave. |
| 2015-06-12 |
45 |
general comment4-502.11(a) maintain utensils in good repair. a few plastic food pans have stress cracks. cdi - discarded. |
| 2015-06-12 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth stored on dirty drainboard side of three comp sink. cdi - placed in dirty laundry bin. |
| 2015-06-12 |
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 container of grilled chicken breast with no date in reach in cooler. cdi - facillity allow to back date chicken. also, discussed |
| 2015-06-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up around chut of ice machine. clean. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe |
| 2015-06-12 |
8 |
general comment5-202.12(c) - spring loaded faucets must run at least 15 seconds per activation. two of the three sinks in the men's room run less than the minimum time allowed. adjust. |
| 2014-10-07 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf package of bratworsts with no date mark in reach in cooler, opened yesterday. cdi - appropriatly date marked item; all other |
| 2014-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottle of sanitizer not labeled at prep line. cdi - pic labeled bottle during the inspection. repeat violation. |
| 2014-10-07 |
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 pasta cooling in tightly sealed container inside walk in cooler. cdi - lid of cont |
| 2014-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up inside ice machine around chute. cdi - staff cleaned ice machine during inspection. recomended staff clean ice machine regularly between preventa |
| 2014-10-07 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. noted slight build up on gaskets of reach in cooler at prep line. wipe gaskets clean. |
| 2014-10-07 |
38 |
general comment2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one food employee observed wearing bracelet while working in kitchen. cdi - employee removed bracelet. |
| 2014-01-27 |
35 |
3-602.11 food labels - pf. food labels must include 1) the common name of the food; 2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) an accurate deceleration of the quantity of the contents ( |
| 2014-01-27 |
34 |
4-302.12 food temperature measuring devices - pf. a temperature measuring device with a suitable small- diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperatu |
| 2014-01-27 |
26 |
7-102.11 common name-working containers - pf. working containers of chemicals must be labeled with the common name. observed a bottle of chemical on the hot water heater did not have any indications as to what it was on the bottle. cdi - discarded by t |
| 2014-01-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-01-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw meats in relation of final cook temperature with the highest cook temperature being the lowest item in storage. observed open raw turkey burgers above non- meat |
| 2013-06-07 |
47 |
4-601.11 shelving shall be kept free of accumulation of dust; dirt and residute. observed shelving where pizza sauce is stored sticky and in need of cleaning. observed sticker debris on the outside of containers. remove and rewash. |
| 2013-06-07 |
45 |
4-501.12 cutting boards shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. observed cutting board on make unit deeply etched. 4-202.16 shelving shall be in good repair and easily cleanable. shelving in walkin coole |
| 2013-06-07 |
43 |
4-903.11 single use items shall be stored at least 6 inches above the floor. observed single service cups; etc stored on the floor of the dry storage room. |
| 2013-06-07 |
31 |
3-501.15 utilize proper cooling methods. observed 1 small container of pasta salad cooling with tight fitting lid. pasta container was vented. |
| 2012-12-21 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; cdi by instruction. |
| 2012-12-21 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open bag of spring mix and cabbage with no date marking; cdi by instruction. |
| 2012-12-21 |
14 |
maintain quat sanitizer at proper concentrations at all times. observed sanitizer weak in 3 compartment sink and in spray bottle; chemical was empty at dispenser; cdi by refilling. ensure food contact equipment and utensils are maintained clean to sight |
| 2012-12-21 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |