| Violation Date |
Code |
Description |
| 2019-01-03 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris buildup inside the back ice machine. repeat. no full points as it is the only nonfood contact issue. |
| 2019-01-03 |
45 |
4-501.11 maintain equipment in good repair.comment: ensure the cold table prep unit is properly working and providing a continuous flow of cold air throughout the unit. repair all damaged cabinetry throughout the establishment in particular in the dining |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pico de gallo, corn pico de gallo, and sour cream holding above 45f (see temperature chart). cdi (corrected during inspection). the manager replaced all the foods with foods from |
| 2018-07-18 |
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. observed floor in front of ware washing missing grout and not smooth easily cleanable. |
| 2018-07-18 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed missing drain plug on waste receptacle. pic stated that contacted company and still waiting on plug or new dumpster. repeat in future inspections, if drain plug is still missi |
| 2018-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks where single service and clean equipment stored with minor debris. observed fan with significant dust used at ware washing. observed build-up |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of reach in unit below make line. observed minor door damage to reach in unit below line (cold holding). make sure to keep in good repair.4-202.16 nonfood-contact surfaces - c n |
| 2018-07-18 |
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 observed significant dented can stored with cans still being used. cdi pic removed can to be sent back. repeat.* |
| 2018-07-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener blade with minor debris on it. cdi can opener went to ware washing. |
| 2018-07-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in womens restroom. cdi pic provided paper towels. |
| 2018-04-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -ppic stated that food employee h |
| 2018-04-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at time of inspection observed employee drink being stored on food preparation surface while preparation was occurring. cdi drink was relocated. |
| 2018-04-24 |
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 not washing for long enough and not using a protective barrier. cdi food em |
| 2018-04-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken holding below 135 degrees. cdi product was reheated to above 165 degrees. *also observed ground beef holding @ 134-135. ensure equipment is properly warmed prior to put |
| 2018-04-24 |
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 opened package of tofu without a date marking in walk in cooler. cdi product was discarded. |
| 2018-04-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.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. |
| 2018-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of equipment and utensils. make sure to spread out so sanitizer will work effectively. |
| 2018-04-24 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on bottom reach in unit. make sure to keep in good repair.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and not absorbent. observed food e |
| 2018-04-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on waste receptacle. make sure to replace. |
| 2018-04-24 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, compltely submerged under running water where water temperature is below 70 degrees and takes 4 hours for raw product to thaw, as part of the cooking process, or to b |
| 2018-01-26 |
54 |
6-303.11 intensity-lighting - c observed damaged ballast and therefore no light in the walk in cooler. pic stated that an electrician has been contacted and is on the way to repair ballast. |
| 2018-01-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with discolored gouges.4-502.11(a) maintain utensils in good repair. observed utensils with damaged handles. |
| 2018-01-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bottles of sauce with no labels. |
| 2018-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa at salsa bar measuring above 45f. cdi by voluntary discard. |
| 2018-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container with slight debris build up and a few containers with stickers and sticker residue. cdi by removal for recleaning. improvement noted. |
| 2017-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of peppers stored on floor at beginning of inspection. |
| 2017-10-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue on one container stored as clean and slight debris build up on containers stored as clean. cdi by removal for recleaning. improve |
| 2017-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items held hot below 135f. cdi by voluntary discard of rice and beans and reheating the chicken and beef. all reheats reached at least 165f by end of inspection. |
| 2017-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. |
| 2017-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-10-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed broken lids and containers in dish area. |
| 2017-10-13 |
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 floor of walk in cooler with debris build up. |
| 2017-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple instances of employee drinks stored uncovered and over containers stored as clean in the dish area and over single service articles such as togo conta |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled containers soaking in handsink. cdi by removal to dish area. |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue and debris build up on containers stored as clean in the dish area. observed food debris on slicer stored as clean. cdi by remov |
| 2017-06-29 |
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 employee wash hands and recontaminate by touching faucet with bare hands. cdi by instruct |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large amount of wetstacking of containers in dish area. |
| 2017-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles such as togo containers stored on floor of office area. |
| 2017-06-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lid. |
| 2017-06-29 |
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 lettuce stored in walk in with no date label. cdi by dating properly. |
| 2017-01-18 |
19 |
observed chicken at 122 degrees on hot hold. cdi - reheated to 165 and placed back on line.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-01-18 |
1 |
observed no pic with ansi accredited food saftey class present during inspection.2-101.11 pic shall be present during all hours of operation. -pf |
| 2017-01-18 |
8 |
repeat non-compliance: observed no paper towels in dispenser at rear hand wash sink. cdi - replaced.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-01-18 |
14 |
observed ice machine guard collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-01-18 |
18 |
observed diced tomatoes in walkin at 52 degrees tomatoes cut 3 hours prior. cdi - moved to sheet pans and cooled to 42 degrees within 30 minutes.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f |
| 2017-01-18 |
20 |
observed lettuce stored in metal container on ice at 52 degrees. cdi - cooled. improvement from previous inspection3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-18 |
45 |
observed one damaged knife, tip bent. cdi - removed from use.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. |
| 2017-01-18 |
38 |
observed pic on production line makeing food with no hair restraint.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2017-01-18 |
42 |
observed plastic containers stored wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-01-18 |
54 |
observed lgihts not sheidled or shatterproof next to back hand wash sink.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-01-18 |
31 |
observed tomatoes cooling in large plastic container with lid on. improvement from previous inspection.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 r |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in the walk in cooler cold holding above 45f, foods on prep. line above 45f, and salsas in the salsa bar above 45f. cdi- products in salsa bar and walk in coole |
| 2016-09-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. on site pic did not have the managers food safety certification. |
| 2016-09-20 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed corn salsa and tomato salsa made this morning around 10:30am above 45f at 3:00pm. cdi- products discarded. |
| 2016-09-20 |
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 multiple foods that were prepared earlier today (between 9:00am and 11:00 |
| 2016-09-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the handsink nearest the cash register without any paper towels. cdi- dispenser was refilled. |
| 2016-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler with an ambient air temperature above 45f. all foods in the walk in cooler were ~50-54f. facility discarded several foods that were prepared this morning and did not meet cooling p |
| 2016-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans stacked while wet. |
| 2016-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler. |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal container stacked while wet. |
| 2016-05-19 |
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 corn salsa and pico de gallo cooling in walk in cooler stacked, lidded, a |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico de gallo to-go cups and sour cream to-go cups above 45f in the open air line cooler (see chart). cdi- items relocated to walk in cooler for cooling. |
| 2016-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in the hot box at 113f. cdi- chicken was reheated on grill to above 165f. |
| 2016-05-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pics were unable to verify they had ansi food safety certification. |
| 2016-01-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the dispenser at the hand sink nearest the 3 compartment sink. cdi- paper towel dispenser refilled. 5-205.11 maintain access to hand |
| 2016-01-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed two pans of pico de gallo at 49f at 4:50pm. the pico was prepared at 12:12pm that day. cdi- products discarded. |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple salsa at the salsa self serve bar above 45f and lettuce stored in an ice bin above 45f (see temp. chart). cdi- salsas were placed back into the walk in cooler for coo |
| 2016-01-27 |
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 2 pans of pico de gallo cooling in the walk in cooler while tightly wrapp |
| 2016-01-27 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 3 quat sanitizer buckets at less than 100ppm quat concentration. |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned metal containers stacked while wet. |
| 2016-01-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees not wearing hair restraints. |
| 2015-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed push cart and trash can blocking the hand sink nearest the ice machine. cdi by instruction, items were relocated. |
| 2015-09-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide proof of ansi certification today. |
| 2015-09-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a shelving unit over aluminum catering trays. beverage was relocated. |
| 2015-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in the steam well and chicken in the hot box below 135f (see chart). cdi- both pans reheated to above 165f (see chart). |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of plastic containers stacked while wet on a clean equipment storage rack. |
| 2015-09-30 |
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 several containers of pico de gallo and guacamole in the walk in cooler. |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsas at the customer self serve area above 45f (see chart) and facility attempting to hold leaf lettuce in an ice bath near the chip bin. ice was only coming into contact wi |
| 2015-05-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed food employee washing utensils in waswh solution of 106 f. cdi- heated above 110 f |
| 2015-05-28 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed fresh pico de galo cooling in walk in cooler at 51 f after 3 hours in high volume plastic containers, some doubl |
| 2015-05-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut lettuce in plastic container atop ice at 56 f. cdi- discarded; this method doesnt typically work ; advised to use tphc template given |
| 2015-05-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tofu and grilled onions at 120-130 f. cdi- removed to reheat |
| 2015-05-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pico de gallo cooling at 51 f after 3 hours in double covered plastic, high volume -low surface area containers. cdi c |
| 2015-05-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils and plastic containers stored as clean with visible food residue still on them. cdi-removed to reclean 4-501.114 maintain sanitizer |
| 2015-05-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic at bank at time of inspection. |
| 2015-01-30 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed thermometer not in calibration. vr |
| 2014-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut lettuce in plastic container atop ice at 56 f. cdi- discarded; this method doesnt typically work ; advised to use tphc template given |
| 2014-10-07 |
1 |
2-102.12 pic shall be a certified food protection manager. observed pic had no food safety certification. |
| 2014-10-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions and open box of cucumbers stored on floor in walk in cooler. cdi- removed from floor |
| 2014-10-07 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed fresh pico de galo cooling in walk in cooler in high volume plastic container double wrapped and covered. cdi- |
| 2014-06-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air drying is required after sanitizing utensils and equipment. observed wet stacked plastic containers on the clean side of the 3 compartment sink. |
| 2014-06-24 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer between uses. observed a few wet cloths stored on surfaces or containers. |
| 2014-06-24 |
31 |
3-501.15 cooling methods - pf. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed pico, guacamole, chipolte ranch, and cut tomatoes that were tightly covered |
| 2014-06-24 |
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 |
| 2014-06-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot food at 45f. observed cooked green peppers in the hot box at 126f. cdi - discarded by the pic. |
| 2014-06-24 |
18 |
3-501.14 cooling - p. time/temperature control for safety foods made from room temperature ingredients shall be cooled to 45f within 4 hours. observed more than 10 containers of pico, cut tomatoes, and guacamole containing cut tomatoes were 50-65f and h |
| 2014-06-24 |
6 |
~ 2-301.14 when to wash - p. food workers must wash their hands before donning gloves to work with food. observed several instances where food workers were not washing their hands while changing gloves or putting gloves on to work with food. gloves are |
| 2014-06-24 |
1 |
2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approv |
| 2013-10-29 |
34 |
4-302.12 food temperature measuring devices - pf. facility must have thin-probe thermometer in place for measuring temperature of thin foods such as cut lettuce. observed no such thermometer in place. vr - verification visit required to ensure thermometer |
| 2013-10-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed soiled burr mixer stored with clean utensils, soiled iced tea nozzle in use. cdi - both cleaned. |
| 2013-10-29 |
1 |
2-102.12 certified food protection manager - c. ensure a certified food protection manager is on site at all times. observed no documentation available for certified food protection manager who was on dut. documentation must be in place by january 1, 2014 |
| 2013-05-28 |
42 |
4-901.11. air dry utensils bfore tightly stacking. observed wet nested plastic pans. |
| 2013-05-28 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no documentation could be found for certified food protection manager. must be in place by january 1; 2014. |
| 2013-05-28 |
36 |
6-501.111. the premises shall be maintained free of insects; rodents; and other pests. observed live roach in corner of can wash and three fruit flies in area around dish pit and can wash. |
| 2013-05-28 |
54 |
6-202.11. shield lights above areas of food prep. observed unshileded bulbs above hot boxes and prep table. |
| 2013-05-28 |
45 |
4-501.11. maintain equipment in good repair. observed a few shelves are showing chipping or rusting and one prep table has lower shelf covered in foil. |
| 2013-01-30 |
51 |
6-501.18. plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. observed hand sink soiled from use as dump sink. clean thoroughly and maintain clean. |
| 2013-01-30 |
43 |
4-903.11(c). single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed |
| 2013-01-30 |
37 |
3-306.11. food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. observed sneeze shield over salsa bar is out of compliance and has not yet b |
| 2013-01-30 |
34 |
4-302.12. 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 temperature in thin foods such as cut leafy greens. |
| 2013-01-30 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed soiled iced tea nozzles stored as clean. corrected by cleaning. |
| 2013-01-30 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed hand wash sink used as dump sink (soft drink dumped during inspection). corrected by instruction. |
| 2012-10-18 |
38 |
observed employee handling food while wearing wrist watch. corrected by instruction. see 2-303.11. |
| 2012-10-18 |
37 |
observed sneeze guard over salsas inadequate. be sure vertical height is 13 inches or less and distance back from front vertical line to food is 75 percent of vertical height or less. handout left. see 3-306.11 and handout. verification required. |
| 2012-10-18 |
21 |
observed salsas not date marked even though some are kept for more than 24 hours. corrected by discussion. see 3-501.17. |
| 2012-10-18 |
45 |
observed prep table lower shelf in poor repair on one unit; covered with foil on another. equipment surfaces must be smooth and easily cleanable. |
| 2012-10-18 |
42 |
observed wet nested plastic pans. see 4-901.11. observed utensils stored as clean inside soiled tub. see 4-903.11. both corrected by discussion. |
| 2012-10-18 |
20 |
observed a few cold foods not being stored at or below 45f-see temp chart. corrected by rapidly icing or by adding water and ice to inadequate ice bath. see 3-501.16. |