| Violation Date |
Code |
Description |
| 2018-08-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed abox of single use cups stored directly on the floor.inspection was lead by jessica le under the supervision of matthew hall |
| 2018-08-31 |
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 observednon-date marked rte pepperoni and chicken. items had been opened the day prior. items must be date marked day of opening.pic marked |
| 2017-05-15 |
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 hot dogs without required datemark. cdi-date added. |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs holding below 135f on roller. cdi-product voluntarily discarded. |
| 2017-05-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handwashing sink with no paper towels in 3 comp sink area. cdi-paper towels added. |
| 2015-07-30 |
54 |
6-303.11 intensity-lighting - c. observed light out above dish machine not allowing for proper lighting intensity. |
| 2015-07-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drain at handsink beside prep sink. |
| 2015-07-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large cart. cdi cart moved. |
| 2015-04-07 |
38 |
2-302.11 maintenance-fingernails - pfwhen working with food, any food service employee with painted or fake fingernails must wear gloves. observed an employee buttering and packaging breadsticks today with no gloves on(no bare hand contact occured).emplo |
| 2015-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on the sign above the hotdog line today. |
| 2014-07-25 |
43 |
observed straws stored in a soiled cup today- keep single use articles stored on a clean surface. straws discarded today.4-903.11 |
| 2014-07-25 |
42 |
observed thermometers stored on the splash guard of the handsink today where they were exposed to splash contamination. thermometers moved to a safer location today during the inspection to correct.4-903.11 |
| 2013-07-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods hot at 135f or more. observed hashbrowns holding 165f today. tilt form given to pic and gone over as well as another safe option fo |
| 2013-04-18 |
6 |
wash exposed arms when washing hands. |
| 2013-04-18 |
2 |
pic must know when to restrict/exclude ill employees and when to allow them back to work. all employees must know the big five illnesses as discussed. handout provided today. |
| 2013-04-18 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2012-12-10 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at no less than 43c (110f) or the temperature specified on the cleaning agent manufacturer's label instructions. observed wash solution temperature at 92f. cdi - sink |
| 2012-12-10 |
22 |
if time without temperature control is used as the public health control for a supply of potentially hazardous food that is held for sale or service a written procedure shall be prepared in advance; maintained in the food establishment and made available |