| Violation Date |
Code |
Description |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor./3-307.11 protect food from contamination sources not specifically noted by code. boxed food products were being stored on the freezer flo |
| 2018-12-19 |
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 pizza stromboli were dated with a discard time that exceeded the 7 days. mozzarella cheese in the cold hold unit and walk in cooler also lac |
| 2018-12-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p food employee was cutting cooked chicken and touching it with bare hands. cook stated that cooked chicken is going |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove stand still water in the bottom of 1 door refrigeration near service plates.general comment: ensure that dishmachine is primed and is dispensing sanit |
| 2018-08-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility was unable to provide test strips for quat sanitizer. vr will return in 10 days to ensure compliance is met. repeat |
| 2018-08-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service articles such as pizza boxes was being stored in direct contact with the floor. also observe3d keys being stored near ser |
| 2018-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs were hot holding below 135 degrees. cdi- pic reheated meatballs to proper temp(see temp log) and then reinserted inside of the hot hold unit. |
| 2018-08-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready to eat foods in the walk in cooler. cdi- pic rearranged storage as needed. 3-304.15(a) discard gloves after a task is complete or any time they are da |
| 2018-08-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser at the front bar area contained dead batteries which didn't allow for paper towels to be used. cdi- pic installed paprer towles until batteri |
| 2018-03-20 |
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 cream cheese on its 8th day of shelf life (03/13) in walk in unit. cdi: cream cheese was volunta |
| 2018-03-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door of restaurant open at beginning of inspection, and a fly in kitchen during inspection. cdi: door was closed. |
| 2018-03-20 |
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 scoop stored with handle down into dry product. cdi: scoop removed and r |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and tomatoes holding around 49f-50f in flip top units across from oven. cdi: both products had been prepared earlier today and were sent to the walk in for rapid cooling |
| 2018-03-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility's qac test strips expired in 2015. cdi: provided facility with a few fresh strips and pic placed them on next order. |
| 2018-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observes some wet nested metal pans and palstic bins on shelf above three compartment sink. |
| 2017-11-15 |
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 one unlabelled bag of spinach opened on 11/14 in reach in portion of flip top. cdi: product labelled for 11/14. |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham and chicken from earlier this morning holding at 49f. all other items in unit were below 41f. cdi: both products were voluntarily discarded. |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean with sticker residue left on them after warewashing process. cdi: pans with residue were removed from service and sent to |
| 2017-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in screw cap bottle stored on shelving above prep table in middle prep area. cdi: drink voluntarily discarded. |
| 2017-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher stored in handsink at bar during walkthrough. cdi: pitcher relocated. |
| 2017-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed de-greaser in an unlabelled spray bottle under the dish machine. cdi: label applied to bottle. |
| 2017-08-16 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed three badly dented cans of sauce on rack in middle prep area. cdi: cans were removed from service and placed in office for credit. |
| 2017-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed opened candy bar for employee stored in reach in with drinks for the restaurant. repeat. |
| 2017-08-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from dumpster. |
| 2017-05-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - observed employee food stored co-mingles with food for establishment. cdi - product moved. ensure that employee food is stored in a manne |
| 2017-05-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- 0pts - observed two containers of food stored on the floor. discontinue. |
| 2017-05-01 |
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 chicken wings (4/23) and anchovies (4/24) out of date marking parameters. cdi - discarded.3-50 |
| 2017-05-01 |
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 wait staff use soiled side of dish area to spray utensils a |
| 2017-01-26 |
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 - observed milk without label. cdi- labeled. 3-501.18 discard the food requiring date labels once time/temperature window has expir |
| 2017-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad prep cooler holding food at temperatures greater then 45f. cooler had been serviced for 30 minutes with the cooler and prep top doors were open causing food temperatures t |
| 2017-01-26 |
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 - observed several containers of cut tomatoes cooling in prep cooler at 5 |
| 2017-01-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0 pts - observed oil on dough prep table unlabeled. cdi: oil was properly labeled. |
| 2017-01-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed one shelving unit with rusted shelves in walk-in. observed torn gasket in walk-in. needs replacement. |
| 2016-10-27 |
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 containers of lettuce that was tigtly covered and stacked on top of each |
| 2016-10-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. ice machine must be cleaned frequently to preclude accumulation. observed ice machine with pink and black debris. |
| 2016-10-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in unit and using same gloves to continue food prep. cdi gloves changed and hands washed. |
| 2016-10-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed pic and employees unsure of the health policy and unable to state where policy was posted. cdi showed employees poste |
| 2016-07-11 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed several dish washing trays replaced but some are still worn. continue to replace racks. |
| 2016-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed several wet wiping cloths stored on prep surfaces. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed spray bottles store |
| 2016-07-11 |
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 - repeat - observed lettuce (50f) and tomato mix (53f) stored on make top unit. cd |
| 2016-07-11 |
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 items on the pizza station not dated. observed great date marking in walk in cooler, and three other stations. ensure that datin |
| 2016-07-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed two open containers of beverages over exposed foods or on prep surfaces. ensure that cups are stored in the correct location. cdi- moved or discarded |
| 2016-04-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed employee cutting lettuce without washing before. |
| 2016-04-11 |
45 |
4-501.11 maintain equipment in good repair. - repeat -walk in freezer has a severe condensation build up. unit must be repaired to prevent any source of contamination. // observed some cracked and broken utensils. // observed some racks used for dishwashi |
| 2016-04-11 |
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 lettuce reading 61f placed on make top for cooling. discontinue process |
| 2016-04-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. / 5-501.15 provide dumpster, waste containers that are of sound construction. - 0pts - card board container does not have a lid or plug. dumpster is rusting wi |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. - repeat -walk in freezer has a severe condensation build up. unit must be repaired to prevent any source of contamination. / replace wood shelving above slicer. |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - garlic and oil blend read 60f. product is being left out for period of rush time. strongly recommend to place item on tphc to allow for product to be left out for extended perio |
| 2016-01-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - spinach dip cooked at 9 am read 80f at 2:00pm. pizza sauce read 50f in the center most point prepared 1/5. cdi- product voluntaril |
| 2016-01-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed food employee work with cell phone and not change gloves. cdi- employee corrected by pic> |
| 2016-01-06 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed employee wash hands properly but recontaminate hands with hand sink handles. to avoid recontamination use a barrier such as paper towel to close handles. cdi- employee rewas |
| 2015-10-12 |
45 |
4-501.11 maintain equipment in good repair. - repeat -walk in freezer has a severe condensation build up. unit must be repaired to prevent any source of contamination. |
| 2015-10-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - mixer stored near hand sink. item moved to prevent splash contamination. |
| 2015-10-12 |
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 - pizza sauce stored in a large container reading 60 f. to ensure that fo |
| 2015-10-12 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - almost all food in reach in freezer uncovered. cdi- product covered. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - raw shrimp and clam |
| 2015-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p -0pts- garlic butter stored on hot hold box read 68f. cdi- butter prepared within 1 hr. butter placed in cooler for rapid cooling and other reheated for holding. manager will use time a |
| 2015-07-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic does not have cfpm certification. |
| 2015-07-07 |
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 -0pts- observed one employee wash hands less than 5 seconds. employee was not going to work with f |
| 2015-07-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken cooked on 7/5 was raw. chicken appeared with grill marks and raw interior. cdi- chicken was voluntarily discarded. do |
| 2015-07-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - large batch of sauce read 50f and was prepared on 7/6. cdi- sauce discarded. |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - chicken and lettuce were overfilled on make top units causing it to increase in temperature. cdi- items were filled to fill line. chicken discarded and lettuce placed in walk in cooler |
| 2015-07-07 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - repeat -walk in freezer has a severe condensation build up. unit must be repaired to prevent any source of contamination. // observed shelving and lower shelving of prep tables throughout establishmen |
| 2015-07-07 |
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 - repeat - tomatoes were tightly covered in two door refrigeration unit. sauce was pr |
| 2015-07-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - mushrooms are not being washed before cutting and are being placed in original cardboard box. discontinue practice. all fruits and vegetables shall be properly washed prior to cutting and placed |
| 2015-07-07 |
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. -0 pts- regrouting needed in some areas of kitchen. |
| 2015-07-07 |
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 - repeat - eggs and cooked chicken prepared on 7/6 were not labeled. any tcs product placed on make top units that will last more than 24 ho |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - walk in freezer has a severe condensation build up. unit must be repaired to prevent any source of contamination. three door make unit reach in is reading an air temperature of 50f. unit must be repair |
| 2015-04-07 |
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. - 0 pts - a plate is being used in flour and a scoop handle is in direct contact |
| 2015-04-07 |
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 - 0 pts - lettuce prepared during inspection was placed in make top unit and read 5 |
| 2015-04-07 |
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 - two strombolis were not date marked. cdi- pic properly dated food.3-501.18 discard the food requiring date labels once time/temperature wi |
| 2015-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - three door make unit reach in reading an air temperature of 50 f. all foods in reach in read 49-55f. cdi- all foods were voluntarily discarded. product disposition form on fil |
| 2015-04-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - 0 pts- observed one employee work with soiled containers and work with clean utensils without changing soiled gloves. cdi- employee removed gloves, washed ha |
| 2015-04-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- pic does not have certified food protection manager certification. a manager with certification shall be present during food preparation. |
| 2014-12-09 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed several employee bottles drinks stored on food prep surface among prep pans and clean dishware. cdi- drinks discarded by pic. repeat. |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in the walk in cooler two tubs of cooked chicken 45.9-49.0f. chicken was dated 12-8-14. cdi- by education and voluntary discarded by pic. observed several cartons of milk @ |
| 2014-12-09 |
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 several bowls of expired spinach artichoke dip (dated 12-2). cdi- voluntarily discarded by pi |
| 2014-12-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a prep cooler missing its air thermometer. cdi- extra air thermometer located and placed inside prep cooler. |
| 2014-12-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two employee cell phones stored on food prep surfaces. cdi- relocated during inspection. |
| 2014-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of dish machine is in need of cleaning. |
| 2014-08-21 |
45 |
. 4-501.11 maintain equipment in good repair. observed torn gasket on reach in cooler at pizza prep area. |
| 2014-08-21 |
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 a large working container of salt not labeled. cdi - pic properly labeled the container. |
| 2014-08-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no temperature measuring device in the pizza area's prep line cooler. |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of spring salad mix in the walk in cooler- 53f. observed several cups of salad dressingstored above the chill line of the prep cooler - 50f. cdi - salad mix and d |
| 2014-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several clean pizza pans with dried food debris. cdi - pic relocated pans to dish washing area for cleaning.4-501.114 maintain sanitizer at correct |
| 2014-08-21 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed several employees drinks stored above single-service and single use items. cdi - pic relocated employee drinks. |
| 2014-03-31 |
6 |
2-301.15 where to wash - pffood preparation, utensil sinks and dump sinks shall not be used for hand washing purposes. observed employee rinse hands at food prep sink. cdi by having employee properly wash hands at hand sink before continuing. |
| 2014-03-31 |
8 |
6-301.11 handwashing cleanser, availability - pfprovide soap and paper towels at all hand sinks to facilitate proper hand washing practices. observed hand sink at bar without soap. cdi-refilled immediately. |
| 2014-03-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore all foods in a manner to prevent possible contamination; raw foods shall be stored below ready to eat foods and unwashed produce stored below washed/ready to eat produce |
| 2014-03-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain quat sanitizer at 200-400ppm. observed two spray bottles with 0ppm; one had been filled with soap and water. cdi by empt |
| 2014-03-31 |
22 |
3-501.19 time as a public health control - p,pffollow approve time as a public health control procedures. maintain written procedures on site. observed old tilt form posted on wall but did not have method of labeling pizzas. old procedures allowed for |
| 2014-03-31 |
38 |
2-303.11 prohibition-jewelry - cemployees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. observed one employee wearing a bracelet. cdi by having employee remove bracelet. |
| 2014-03-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - cmaintain all equipment in good repair. observed several torn gaskets on reach in refrigerators. observed shelves under prep tables with peeling contact paper. |
| 2014-03-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall ready to eat, potentally hazardous foods in refrigeration for more than 24 hours must be properly labeled with the date prepared/opened or di |
| 2013-08-13 |
21 |
ready to eat tcs (time/temperature control for safety) foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed heavy cream and butter in need of date marking. o |
| 2013-08-13 |
20 |
. 3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed top of flip top unit across from grill holding foods at 47-48f. staff iced. observed stand up refrigerator holding foods 47-51f. discarded foods including, chili, meat |
| 2013-08-13 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed employee don gloves without washing hands first. educated. |
| 2013-08-13 |
1 |
2-102.12 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 pa |
| 2013-02-19 |
6 |
employees must wash their hands as appropriate when contaminated before handling food or clean utensils and at all other times required by the rules. observed and employee going from dirty dishes to clean dishes in the dish area and at one point from the |
| 2013-02-19 |
8 |
all hand sinks shall be maintained accessible at all times for employees. observed a cart containing beverage cups was pushed in front of he handsink blocking access. cdi. |
| 2013-02-19 |
19 |
maintain hot food at 135f or greater. observed meatballs as low as 120f; chicken stock 109f; and garlic butter 116f in the hot holding unit next to the stove. cdi by reheating rapidly on the stove. |
| 2013-02-19 |
20 |
maintain cold held food at 45f or lower. observed dressings including ranch made in house and dressings labeled keep refrigerated were as high as 53f. these were moved to the walk-in to cool quickly. cdi. |
| 2013-02-19 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed many foods require date marking including sauces; |
| 2013-02-19 |
31 |
observed cooked green peppers were placed in a tight covered container before fully cooled. other items were cooling compliantly and these were immediately moved to a sheet pan. cdi. |
| 2013-02-19 |
39 |
facility shall store wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting boards. |
| 2013-02-19 |
52 |
observed one of the dumpsters did not have a lid. |
| 2013-02-19 |
22 |
facility must have compliant procedures for time as a public health control. no procedures were present. also; the labeling must be clear and indicate the exact time. observed preprinted time labels. |
| 2012-10-08 |
26 |
only those poisons or toxic material labeled for or are required for operation of a food service establishment may be stored in the establishment. observed a container of insecticide labeled for lawn and garden use was stored in the establishment. disca |
| 2012-10-08 |
54 |
observed that lighting in walk-in cooler is poor (requires use of flashlight for detail observation). recommend check. |
| 2012-10-08 |
52 |
observed need to keep dumpster door and lids closed. |
| 2012-10-08 |
46 |
warewashing machines shall operate in accordance with manufacturer's instructions. observed cma (chemical methods associates) model c-2 operating with 110.8f washwater temperature as measured with max-min thermometer. manufacturer's data plate directs t |
| 2012-10-08 |
45 |
nonfood-contact surfaces must be maintained cleanable; in good repair. observed rusty; paint-chipped shelving in noted reach-ins. |
| 2012-10-08 |
43 |
single use articles must be stored where not exposed to contamination; at least 6 inches above floor. observed stack of formed pizza boxes located on floor in kitchen. |
| 2012-10-08 |
13 |
food must be covered for protection where exposed to contamination or adulteration. observed uncovered foods stored in bottom of reach-ins underneath shelves with debris; rust and peeling paint. covered. |