| Violation Date |
Code |
Description |
| 2019-01-14 |
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 diced tomatoes in walk in cooler actively cooling in 4 inch deep container |
| 2019-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food dicer stored as clean with food debris on blade and blade guard. cdi- dicer re-cleaned. |
| 2019-01-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed white melon stored on top shelf of walk in cooler above cooked foods. cdi- melon moved to market area. |
| 2018-08-20 |
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 on walk in cooler racks needing cleaning. |
| 2018-08-20 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler with a condensation build up problem coming from fan vent. condensation being caught in pans. pic said maintenance person is scheduled to repair today.observed walk in cooler racks starti |
| 2018-08-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two employees wearing bracelets, cdi- employees removed bracelets. |
| 2018-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pan of various frozen vegetables stored on floor in kitchen. cdi- food stored off the floor. |
| 2018-04-09 |
45 |
4-501.11 maintain equipment in good repair. two dish racks above 3 comp sink are peeling, need re-coating or replacing soon. |
| 2018-04-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed desert items re-p |
| 2018-04-09 |
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 3 tightly covered containers of various cooked veggie dishes cooling appro |
| 2018-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked egg plant in walk in cooler at 50 degrees, it could not be determined how long food had been out of temperature. cdi- pic voluntarily disposed of egg plant. |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed all items in two door reach in cooler were holding at 48f or above, some at 51f. cdi - all items voluntarily discarded. discussed issue with both pic's. cooler is still under w |
| 2017-08-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands.-p observed two employees hand washing, and recontamination hands by closing faucet handles without a |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items near the door in walk in cooler above 47f. the door of the walk in cooler was left open while restocking after a delivery of many sweets. cdi, door was closed and |
| 2017-08-14 |
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 diced cooked potatoes in prep cooler with date 8/14, food employee explained potatoes were co |
| 2017-08-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed quat sanitizer stored above clean side of 3 comp sink. ensure toxic material is stored in a manner to prevent contamination. cdi, quat moved to the floor by pic. |
| 2017-08-14 |
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 tomatoes, potatoes and peas cooling. cdi, c |
| 2017-04-12 |
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 baseboard tiles broken to the left of the walk-in cooler. repeat violation. |
| 2017-04-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls wet stacked. cdi - taken for rewashing. |
| 2017-04-12 |
31 |
observed a tightly covered container of cooling cabbage and peas in the walk-in refrigerator at 80f that had been made in the last 30 minutes.. cdi - placed in a shallow pan and vented. temperature measured 55f approximately 45 minutes later. repeat v |
| 2017-04-12 |
20 |
\3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the items near the door in the walk-in at 47f. the facility had the door propped open when the inspection started as they were receiving a delivery. cdi - door was closed an |
| 2017-04-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees go to the walk-in, touching the door handle, and then come back to prepare food with only a glove change and not a hand wash. cdi - explanation given to the pic who |
| 2016-12-19 |
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 broken baseboard tiles along left wall outside the walk in cooler. |
| 2016-12-19 |
45 |
| 4-501.11 maintain equipment in good repair. observed rust showing on floor of walk in cooler. observed 6 hood lights burned out. |
| 2016-12-19 |
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 pan of cooked okra tightly covered in reach in cooler. okra measured 59f a |
| 2016-12-19 |
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. observed nearly all food properly date marked but did see a cut head of lettuce and an opened carton of milk undated. cdi - both dated. |
| 2016-09-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed head of cabbage directly on the walk-in cooler shelf. cdi cabbage relocated after removing outer leaf. |
| 2016-09-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed thermometer with build up on it. cdi by cleaning with an alcohol swab before testing or using. ensure thermometer is cleaned before and after each use. |
| 2016-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dosa batter 64f pre-made, received from rajbhop franchise not under temperature control. vr (verification required) provide documentation this is not a tcs food which has to b |
| 2016-09-19 |
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 few unlabeled containers of spices and dry foods. most items labeled correctly. |
| 2016-09-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed string bracelet on employee's wrist. this is a religious item, but still can impede hand washing. |
| 2016-09-19 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed metal tins and lids being reused. these are received from rajbhog franchise supplier and are not easily cleanable and show signs of rust. |
| 2016-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed 2 door refrigerator not working. prior to inspection it was emptied and a service call was made. also noted rusting wire shelving in the cooler, above sink and for dry storage.4-502.11(a) maintain ut |
| 2016-09-19 |
53 |
6-502.12 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 debris on the floor behind 2 door refrigerator |
| 2016-05-26 |
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 several hood lights burned out. observed a few baseboard tiles have come loose |
| 2016-05-26 |
43 |
4-903.11 store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service coffee cups stored in kitchen without sleeves or other protection. |
| 2016-05-26 |
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 unhandled scoop resting inside pan of batter. use scoop with a handle. |
| 2016-05-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp cloths sitting on prep tables rather than inside buckets of sanitizer or inside soiled laundry basket. |
| 2016-05-26 |
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. observed inverted milk crates on floor of kitchen. on top |
| 2016-05-26 |
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 observed two foil pans of cooling rice resting on shelving in kitchen. rice measure |
| 2016-05-26 |
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 rice, potato/pea mixture, and hot yogurt-rice dish were all cooling at a rate which would not meet the 2 hour rule of 135f t |
| 2016-05-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed heavily soiled can opener blade. cdi - cleaned and sanitized. |
| 2016-05-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed trash can blocking back hand sink in kitchen. cdi - trash can moved. |
| 2016-03-14 |
8 |
6-301.11 handwashing cleanser, availability - pf observed no hand soap in dispenser at hand sink on cook line. cdi- put soap at hand sink.6-301.12 hand drying provision - pf observed no paper towels at sink on cook line. cdi- put paper towels at hand |
| 2016-03-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed the majority of plastic storage containers stained, greasy or still had food odor, several had splits/cracks. wok type pan with excessive amounts of seaso |
| 2016-03-14 |
35 |
3-302.12 food storage containers identified with common name of food - c observed containers of food without common name identified. |
| 2016-03-14 |
38 |
2-303.11 prohibition-jewelry - c observed string type bracelets on female kitchen staff. pic stated they were religious jewelry. **remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. pic will instru |
| 2016-03-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed leak at prep sink plumbing. sandwich unit that was not working last inspection (12//17/15) not working, repairman on site. pic stated this is third time it has needed repair since decemb |
| 2016-03-14 |
51 |
5-501.17 toilet room receptacle, covered - c observed no covered receptacle in women's bathroom. |
| 2016-03-14 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoops without handles being stored in containers of dry foods/spices. **store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which |
| 2015-12-17 |
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 eight hood lights were burned out. |
| 2015-12-17 |
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 a few items not date marked - cooked rice, cooked vegetables in gravy, cooked vegetables with cheese. cdi - all dated for last nig |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items inside prep cooler at right end of overhead hood were not holding cold enough. checked and discovered most items measured between 54f and 57f. cdi - tcs items were volunt |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed basket of fried food hanging above fryer. samosa measured 96f, moondal measured 94f. cdi - all voluntarily discarded. |
| 2015-12-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer in active use in 3 compartment sink measured too low at 0-100 ppm quat. cdi - more concentrate was added and sanitizer was brought to 200 ppm level. items being sanitized were |
| 2015-09-02 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed no variance application has been submitted to the state. cdi - left variance application and explained process. |
| 2015-09-02 |
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 three half gallon containers of vegetables in gravy stored in walk in cooler. containers were covered and contents me |
| 2015-09-02 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed facility making yogurt with a three hour process, not meeting cooling parameters. pic states they have been preparing yogurt this way since before september 2012. cdi - left variance appli |
| 2015-09-02 |
33 |
3-501.13 use approved thawing methods. observed large container of frozen lentils being placed onto prep sink drainboard for thawing at room temperature. pic stated it would take 3-4 hours. cdi - explained acceptable thawing methods. pic returned containe |
| 2015-09-02 |
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 vegetables in gravy in covered containers which were too large to cool in |
| 2015-09-02 |
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 spice mixtures and squeeze bottles unlabeled. |
| 2015-09-02 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single use containers being reused. explained to pic that they were for one use only and asked facility to begin using food containers intended for multiple uses. |
| 2015-09-02 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on shared dumpster. |
| 2015-09-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use in measuring temperature of thin foods such as cut tomatoes. vr - verificaito |
| 2015-05-19 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed rusty dish storage rack needing replacing. observed badly damaged dicer stored at 3 comp sink. cdi- dicer removed and disposed of. |
| 2015-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large container of combined spices stored on the floor. cdi- spices stored off the floor. |
| 2015-05-19 |
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 few dry goods not labeled such as container of sugar. |
| 2015-05-19 |
30 |
3-502.11 obtain a variance for specialized processes.-pf observed large contianer of facility made yogurt, this process of making yogurt at room temperature for longer than 3 hrs requires a variance and haccp plan. pic agreed to keep written log when maki |
| 2015-05-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of general purpose cleaner not labeled at 3 comp sink. cdi- bottle labeled. |
| 2015-03-09 |
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 deep sealed container of fried bitter melon and cooked onions at 50 degrees cooling since last night. observed dahl (cooked |
| 2015-03-09 |
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 observed employee handling fried foods from fryer basket with bare hands to place on customer's plate. cdi- employee |
| 2015-03-09 |
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 foods improperly cooling in sealed and deep containers. cdi- improperly co |
| 2015-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 pans of tcs meat and vegetable items at 122 degrees on steam table. one side of steam table had not been set to proper temperature. cdi- foods had been in unit over 4 hrs and |
| 2015-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up on outsides of cooking equipment needing cleaning. |
| 2015-03-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. observed floor under stove and behind cooking equipment needing better cleaning. |
| 2015-03-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in prep cooler. cdi- thermometer placed in cooler.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate m |
| 2014-12-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few food container lids that were badly cracked, need replacing. observed frying pans with signigicant carbon build up, cdi- pic disposed of frying pans. need to repair or replace badly rusted stor |
| 2014-12-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed foil catering pans that pic said they will wash and re-use at times. these pans are for single service use only and are not easily cleanable and should not be re-used. |
| 2014-12-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in malfunctioning prep cooler. cdi- thermometer placed in cooler. |
| 2014-12-01 |
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 foods improperly cooling in deep pot with tight lid and being left out to |
| 2014-12-01 |
20 |
| 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler holding all tcs foods at 53 degrees. all tcs foods had been in prep cooler approx. 4 hrs were moved to walk in cooler and working refrigerator to chill back to 45 |
| 2014-12-01 |
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 cooked tofu and vegetable sauce stored at room temperature to cool for approx. 3 hrs observed at 80 degrees. observed lentil |
| 2014-08-29 |
8 |
5-205.11 maintain hand sinks in good repair. observed one hand sink broken - unusable. cdi- other kitchen handsink will be used until repaired. |
| 2014-08-29 |
53 |
6-501.12 maintain floors walls can ceilings clean. observed dusty walls above prep sink by hood, observed front of hood with dusty build up, observed floors under cooking equipment needing better cleaning. |
| 2014-08-29 |
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 rice re-warmed by adding warm ingredients that were placed in deep contai |
| 2014-08-29 |
30 |
8-103.11 a variance is required for all specialized processes per nc food code. observed house made yogurt that can sit at room temp for 5-12 hrs according to pic. this process will require a variance and haccp plan. cdi- pic said they will no longer make |
| 2014-08-29 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a type of lentil chips stored in plastic trash bag, trash bags are made for trash not for food storage, be sure to use food grade material for |
| 2014-08-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2014-06-05 |
14 |
4-601.11 food contact surfaces must be clean to sight and touch. observed a potato dicer with food left on the blade, had not been properly cleaned. cdi- dicer cleaned. |
| 2014-06-05 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs. observed wilted cut lettuce in a container, not date marked, said to be 2 days old. cdi- lettuce disposed of. |
| 2014-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed vegetable dicer with broken teeth on the blade guard. do not use equipment in poor condition. |
| 2014-03-12 |
45 |
4-501.11 maintain equipment in good repair. observed food processor lid badly broken, needs replacing. |
| 2014-03-12 |
31 |
3-501.15 use approved cooling methods. observed tcs onion sauce cooling on stove with no cooling methods in use. use ice baths, quick chilling equipment, shallow and vented pans, or other effective methods. cdi- sauce properly cooled in shallow pan in wal |
| 2014-03-12 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. observed a few fried foods being left in the fryer basket until ordered, foods below 135. pic said these foods are only allowed to stay in fryer basket for 15 minutes. either hot hold these foods or use tphc meth |
| 2014-03-12 |
18 |
3-501.14 properly cool foods from 135 to 45 in 4 hrs, 135 to 70 in 4 more hrs. observed cooked onion sauce on stove at 100 degrees, said to have been initially cooked above 135, then turned down to cool for an 1 hr 45 minutes. use cooling methods to ensur |
| 2013-11-19 |
31 |
use approved cooling methods to ensure foods cool from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed foods in process of cooling for approx 1 hr 15 minutes that were tightly sealed in deep containers and were 85-90 degrees. would be difficult to |
| 2013-11-19 |
34 |
have working thermometers in all cooling units. observed no thermometer in main prep cooler. (repeat) |
| 2013-11-19 |
14 |
food contact surfaces need to be clean to sight and touch. observed onion dicer stored as clean with some food particles left in the blade. cdi- dicer cleaned. |
| 2013-11-19 |
38 |
food handling employees are only allowed to wear plan rings such as wedding bands while preparing food. observed food handling employees wearing rings with intricate designs. |
| 2013-11-19 |
37 |
protect food during storage from contamination. observed bucket of sauce stored on the floor. cdi- food stored off of floor. |
| 2013-07-29 |
45 |
observed handwash sink splash guard out of place. needs replacing to prevent contamination of adjacent prep sink. |
| 2013-07-29 |
34 |
maintain accurate thermometers in refrigerators. observed no thermometer in main prep cooler. |
| 2013-07-29 |
13 |
cover food during storage. observed container of uncovered food in freezer. cdi- food covered. |
| 2013-05-21 |
19 |
hot hold foods at 135 min. observed part of hot holding steam table not working correctly; foods observed at 115-117. foods disposed of. have unit serviced. observed fried vegetable pockets being left in fry basket at 126 degrees; not under temperature co |
| 2013-05-21 |
4 |
store employee drinks covered and below food or food contact surfaces. observed an employee drink stored above food in refrigerator. cdi- drink removed. |
| 2013-05-21 |
7 |
bare hand contact with ready to eat foods is not allowed. observed cook handling and moving bread on grill with bare hands; observed vegetable being cut and handled with bare hands. cdi- employees corrected; washed hands and put on gloves. |
| 2013-05-21 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed one vegetable dicer with food particles stuck to the blade. cdi- dicer re-cleaned. |
| 2013-05-21 |
35 |
need to label dry goods. observed a few un-labeled containers of dry goods. |
| 2013-05-21 |
53 |
walls in kitchen under 3 comp and prep sinks need some cleaning. |
| 2013-05-21 |
45 |
observed handwash sink splash guard out of place. needs replacing to prevent contamination of adjacent prep sink. |
| 2013-05-21 |
45 |
food equipment must be nsf/ansi or equivalent. observed house hold use only plug in steam table unit being stored in kitchen. cdi- unit removed. |
| 2013-05-21 |
47 |
observed outsides of cooking equipment with significant grease and food build up; needs cleaning. |
| 2013-05-21 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed two food handling employees wearing rings and bracelets. cdi- employees remov |
| 2013-03-01 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed quat sanitizer stored in a bottle labe |
| 2012-10-08 |
34 |
observed in use thermometer not calibrated; off by 10 degrees. cdi- thermometer calibrated during inspection. keep thermomters properly calibrated; recommend getting digital thermometer for better accuracy. |
| 2012-10-08 |
31 |
obs. a few containers of tcs foods cooling in deep containers and with tight lids in the walk in cooler. likely these foods would not have reached 2 hr required cooling down to 70 degrees. use approved cooling methods. cdi- foods separated into shallow co |
| 2012-10-08 |
35 |
observed a number of dry goods not being labeled with common name. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their origin |
| 2012-10-08 |
21 |
obs some foods not being date labeled. rte foods kept refrigerated more than 24 hrs need to be date labeled to keep up with shelf life of foods. cdi- corrected by instruction |
| 2012-10-08 |
46 |
temp at 3 comp sink was 107 degrees. obs. 3 comp sink needing to have valve turned off below sink in order to achieve 110 degrees or greater due to a malfuncitioning faucet handle. the temperature of the wash solution in manual warewashing equipment shall |
| 2012-10-08 |
47 |
observed a few shelves and outsides of some equipment needing cleaning of dust. keep non food contact surfaces clean. |
| 2012-10-08 |
45 |
observed plastic container in use that was badly broken. keep non food contact surfaces in good condtition or remove them. |
| 2012-10-08 |
14 |
quat sanitizer in spray bottles were observed above 400 ppm on quat test strips. use test strips to ensure quat sanitizer is 200-400 ppm. above 400 ppm can be toxic. |