| Violation Date |
Code |
Description |
| 2018-11-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket hanging on dry storage shelf. |
| 2018-11-01 |
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 observed multiple employees wash hands for less than 15 seconds and turn the faucet off with hands |
| 2018-11-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing wiping cloth in handsinks, dumped ice at bar sink, equipment in handsink, and a blocked handsink at grill. ensure handsinks are accessible at a |
| 2018-11-01 |
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 observed queso and chili in the walk in cooler that cooled overnight in large portions above 45f (see temp chart). items were not coo |
| 2018-11-01 |
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 several food items such as diced ham, diced eggs, chili, pulled pork and sausages not date marked and prepped/opened the day before |
| 2018-11-01 |
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 tightly covered containers of chili and queso that cooled improperly in la |
| 2018-11-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked containers stored as clean with sticker residue and labels. cdi containers were moved to the 3 comp sink. 4-501.114 manual and mechanical ware |
| 2018-11-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed food employees with dirty wiping cloths hanging from employee's apron, and several damp wiping cloths on prep surfaces not held in sanitizer. repeat violation. |
| 2018-11-01 |
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 knife placed between flip top unit door and handles in food. cdi knife w |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers and metal pans wet stacked on storage shelf. ensure to properly air dry before stacking. repeat violation. |
| 2018-11-01 |
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 bottles and containers of spices and oil not labeled. ensure to label food ingredient to easily identify. cdi pic labeled |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed meat wic, control unit prep cooler, and salad station cooler holding tcs foods above 45 deg f ( see temp chart). items from wic temp dropped during inspection. discontinue use |
| 2018-06-25 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drinks stored improperly at wait station drink machine, cook line, and inside bar cooler. cdi: by discarding. |
| 2018-06-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap available at both handsinks at bar and one handsink on cook line in kitchen. cdi: by restocking. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashin |
| 2018-06-25 |
12 |
repeat:3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed tags not in chronological order. cdi: order correcte |
| 2018-06-25 |
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. observed gumbo inside walk-in cooler that had cooled overnight in large stock pot at 50 deg f. cdi: by voluntary disposal |
| 2018-06-25 |
21 |
repeat: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 ribs and shred heads inside walk-in cooler made yesterday without date. observed 2 1/2 gallon of milk jugs not dated. pic u |
| 2018-06-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed spray bottles not labeled in kitchen and at bar area. cdi: by dumping contents and labeling properly. |
| 2018-06-25 |
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 gumbo that had cooling improperly in large batch stored in stock pot. cdi |
| 2018-06-25 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of ground beef stored on the floor inside wif. |
| 2018-06-25 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed employee using cloth to dry dishes. observed cloths hanging from employee's aprons. |
| 2018-06-25 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls and container wet stacked on back shelf. |
| 2018-06-25 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards worn and with deep cuts. |
| 2018-03-26 |
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. phones stored on prep tables, shelves on dry goo |
| 2018-03-26 |
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 |
| 2018-03-26 |
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 in use utensils hel |
| 2018-03-26 |
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. -pfcontainer of lettuce had wrong date and pic/employees were unsure as to when product was prepapred. cdi- discarded. |
| 2018-03-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pffacility tags were not in correct chronological order. cdi- order corr |
| 2017-11-02 |
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 observed food employee recontaminate hand by touching faucet handles with bare, clean, hands. ensu |
| 2017-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tcs foods hot holding at temperatures under 135f. pic returned foods to stove to reheat. queso and chilli was removed from stove 10 minutes prior to ehs checking temperature. q |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in prep table infront of grill, failing to hold temperatures at or below 45f, see tem chart. pic stated the last temperature check was done early in the morning, tempe |
| 2017-11-02 |
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 large portions of lettuce in large, covered plastic containers in reach in |
| 2017-11-02 |
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 several working containers throughout the facility with products not easily identifiable, without identifying label. |
| 2017-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal, plastic and other utensils stacked wet. |
| 2017-11-02 |
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 in use utensils held in 120f water. repeat |
| 2017-11-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors at dumpster. ensure doors are kept closed.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug at |
| 2017-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored on couters throughout the facility, including coffee cups without lids. |
| 2017-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in sanitizer concentration less than 50ppm quatt. |
| 2017-06-23 |
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. apron stored on prep table. |
| 2017-06-23 |
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. some handles in food. obse |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in two reach in drawers with food holding above 45f. suspected that items never properly cooled down because all other drawers were holding temp. cdi- items all |
| 2017-06-23 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf scoop and metal sponge sitting in handsink. cdi- products removed and sink to be cleaned. do not store anything in handsink. |
| 2017-03-17 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observd a cart blocking access to front handsink as well as a bucket in sink. cdi- cart and bucket removed. keep access to sink clear.5-205.11(b) ha |
| 2017-03-17 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw cod stored over rte sausages in wic. cdi- order reversed.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. raw potatos and peppers in w |
| 2017-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishmachine was run and was not reading correct bleach concentration (strips were reading 0ppm). cdi- after dishwasher primed machine multiple times, strips read 50ppm bleach. disscussed importanc |
| 2017-03-17 |
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 observed cheese and sliced deli meat holding above 45f in flip top unit and drawers bene |
| 2017-03-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf facility has new menus and on menus raw oysters are not disclosed as being served raw. fcility is acquring new me |
| 2017-03-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. single cutting boards, prep cutting board at bar and prep board across from grill scarrred and in need of replacing. repeat. |
| 2017-03-17 |
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 |
| 2017-03-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors were open.5-501.16 provide waste bins in required areas including at handwash sinks. no waste bins at handsink. repeat. |
| 2017-03-17 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf one dented can not in segregated area. cdi- can thrown away. |
| 2016-12-19 |
53 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at either of 3 hand sinks in kitchen. provide waste bin. |
| 2016-12-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several heavily scarred cutting boards. |
| 2016-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one unlabeled sanitizer bottle. cdi- product in bottle was discarded. |
| 2016-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple foods in reach in drawers below grill were holding above temp. of 45f (see chart). products that were just stocked were returned to wic to cool down and products that were left |
| 2016-12-19 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce over rte lettuce in wic. |
| 2016-12-19 |
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 and bagging brussel sprouts with no gloves. cdi- employee stopped and d |
| 2016-09-30 |
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 observed chicken wings in a large bucket in reach in recorded at 49f. pic stated raw wi |
| 2016-09-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf tags were not in chronological order nor was the date of last product |
| 2016-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p marinara and queso in hot holding units were recorded below 135f. cdi- pic re-heated both products in oven. |
| 2016-09-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. water was stored on floor in alcohol wic.6-404.11 designate a separate area for items that are not for use and |
| 2016-09-30 |
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. ice scoop was stored on top |
| 2016-09-30 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket and very rusted shelving in wic. profesionally repair shelving in wic or replace. |
| 2016-09-30 |
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 |
| 2016-06-28 |
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. a scoop in the chicken salad |
| 2016-06-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed a couple of sanitizer buckets with 0ppm quat. 3-304.14(e) store sanitizer containers used f |
| 2016-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. water bottle and bottle of oil were unlabeled. repeat. |
| 2016-06-28 |
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 observed cut lettuce and cut tomatos in flip top above 45f (see chart). employee stated |
| 2016-06-28 |
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 chicken salad and cheese in reach in unit did not have a date mark. cdi- pic knew date of prep and labeled as such. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many food products in a flip top unit and in reach in drawers all holding above 45f (see chart). most products were removed and brought to wic to cool down and products which pi |
| 2016-06-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf oyster tags were retained but were not in chronological order dating |
| 2016-01-06 |
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 gumbo in reach-in cooler dated 01/02/16 at 44f. cdi-pic discarded. |
| 2016-01-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed unlabeled spray bottle on top of shelf. cdi-pic removed to be labeled. |
| 2016-01-06 |
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 chicken, rice tightly covered in walk-in cooler. (see temperature |
| 2016-01-06 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags retained without recorded date when the last |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups and metal pans wet stacked on drying racks. cdi-pic placed items to air dry. |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up of food debris on shelving rolling carts and hard to reach areas underneath, between and behind euipment. |
| 2016-01-06 |
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 bulk containers of spices and squeeze bottles of oils and water unlabeled. cdi-pic labeled. |
| 2015-08-03 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed shellstock tags not in chronological order. cdi - pic inst |
| 2015-08-03 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all items above 45f in the prep cooler by the grill. cdi - potentially hazardous items were discarded. pic called maintenance. verification required 8/12/2015 |
| 2015-08-03 |
31 |
repeat violation 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 multiple items in the walk in cooler cooling tightly c |
| 2015-08-03 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed ice packs sitting directly on top of food at the prep unit by the grill. do not place anything directly on top of food. |
| 2015-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-08-03 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the handsink by the sea food prep area. repair leak. |
| 2015-08-03 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 2 sanitizer buckets on the floor. cdi - pic moved them off of the floor. |
| 2014-12-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. general comment'label all containers of food. observed flour and grits unlabeled. |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.general commentobserved bottled employee drinks with screw top, stored on top of dish machine at dirty entrance side of machine. cdi by instructing pic to have employees |
| 2014-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfgeneral commentobserved food debris in handsink on cookline in far corner. cdi by instructing pic to remind staff that handsinks are strictly for handwashing and not for |
| 2014-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved soda gun dispenser with mold/mildew present on nozzle. cdi by pic cleaning nozzle. |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved portioned crab dip in flip top unit, over stacked. top layer was temperature checked at 52f, while lower level was in compliance at 42f.observed cut melon on cooking cart at 52f. |
| 2014-12-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfgeneral comment'observed half gallon of whole milk and plastic wrapped cutt greens unlabeled with date markers. pic stated the items could no |
| 2014-12-04 |
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 sliced tomatoes in walk-in tightly covered in plastic and covered with lid |
| 2014-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.general commentobserved bottom of food container, resting directly on top of lettuce in flip top unit. cdi by removing container.protect fo |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses..3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed multiple wiping cloths tied |
| 2014-12-04 |
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 utensils next to salad prep station, stored in room temperature water. |
| 2014-12-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several scarred and stained cutting boards, on flip top prep units as well. replace4-501.11 maintain equipment in good repair.observed rusted/ |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on shelving throughout facility and on exteriors of cooking equipment. clean all items |
| 2014-12-04 |
51 |
5-501.17 toilet room receptacle, covered - cgeneral commentobserved uncovered receptacles in womens restroom.women's restroom must have covered receptables for disposal of sanitary supplies. |
| 2014-12-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored throughout facility, amongst customer related items.create space for employees to store belongings. |
| 2014-12-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. general commentobserved no hair restraint on bartender and on wait staff person scooping out food. provide hair restraint |
| 2014-06-16 |
47 |
4-602.13 nonfood contact surfacesgeneral commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.keep shelving racks free of dust |
| 2014-06-16 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanability4-202.16 nonfood-contact surfaces4-501.12 cutting surfacesonce shelving racks become rusted or peel they must be recoated or replaced. once cutting boards are heavily scarred and |
| 2014-06-16 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment(e) 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 |
| 2014-06-16 |
36 |
6-501.111 controlling peststhe premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming |
| 2013-12-09 |
45 |
4-202.16 nonfood-contact surfaces4-101.19 nonfood-contact surfacesgeneral commentmaintain equipment to be in good repair/ smooth and easily cleanable.observed couple shelving racks beginning to peel and rust. observed several refrigeration gaskets beginni |
| 2013-12-09 |
11 |
3-202.15 package integrityfood packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pfobserved two cans stored on can good shelving rack with heavy dents a |
| 2013-12-09 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ยง 4-501.114; and (2) laundered dail |
| 2013-12-09 |
42 |
4-901.11 equipment and utensils, air-drying requiredafter 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 ine |
| 2013-12-09 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral commentmaintain floors, walls and ceilings clean.observed better cleaning needed to floors, in hard-to-reach areas, under and behind kitchen equipment. |
| 2013-12-09 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed couple of shelving racks with dust & food debris accumulating. observed food debris collec |
| 2013-03-27 |
47 |
general commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed couple of shelving racks with dust accumulating. clean |
| 2013-03-27 |
26 |
restricted use pesticides specified under ? 7 202.12(c) shall meet the requirements specified in 40 cfr 152 subpart i - classification of pesticides. p only use approved commercial-epa-registered pesticides in food establishments. observed residential(hom |
| 2013-03-27 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed several handsinks without employee wash hands signs present. cdi b |
| 2012-12-31 |
26 |
restricted use pesticides specified under ? 7 202.12(c) shall meet the requirements specified in 40 cfr 152 subpart i - classification of pesticides. p only use commercial epa-resgitered pesticide sprays; approved for food establishments. observed residen |
| 2012-12-31 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (c) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food prepar |
| 2012-12-31 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed pasta in basin of handsink in kitchen beside bar entrance. cdi by pic cleaning pasta out. |
| 2012-12-31 |
45 |
general comment(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed one torn gasket on 3 door prep unit on cookline. replace gasket |
| 2012-12-31 |
42 |
air-dry utensils before tight stacking. observed couple stacks on containers wet nested on clean utensil rack. air dry completely before stacking |
| 2012-12-31 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |