| Violation Date |
Code |
Description |
| 2019-01-09 |
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 damaged cabinets below the front cash register and below the front hand sink, |
| 2019-01-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the plumbing underneath a hand sink in the kitchen near the 3 compartment sink. |
| 2019-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted metal shelving in the kitchen.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use only' oster b |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored clean and stacked while wet. |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in prep. line cold holding above 41f (see chart). cdi- discussion with pic about keeping foods at 41f and below; pic also adjusted thermostat in line cooler. no point d |
| 2019-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of rice hot holding below 135f in a hot box. cdi- product was promptly reheated to above 165f. minor improvements made to hot holding since previous inspection. |
| 2019-01-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inside shield of the ice machine. |
| 2018-07-11 |
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 damaged cabinets below the front cash register and below the front hand sink, |
| 2018-07-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the plumbing underneath the hand sink nearest the 3 compartment sink. |
| 2018-07-11 |
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 above the 3 compartment sink and on the fan coverings in the walk in cooler. |
| 2018-07-11 |
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 2 packages of pulled pork prepared on 7/3 in the walk in cooler. cdi- product discarded. |
| 2018-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed proteins in the hot well hot holding below 135f (see chart). cdi- steak was discarded and pork was reheated to above 165f (see chart). |
| 2018-07-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink nearest the 3 compartment sink. cdi- dispenser was refilled. |
| 2018-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the food contact surfaces of cooking tongs hanging over the 3-comp sink as clean. cdi - pic removed these and sent them to 3-comp sink for |
| 2018-02-22 |
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 facility pull hot holding items and place them in ice bath overnight in a |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed lights and blades missing on patio ceiling fans. observed light in women's restroom has a short in the socket. observed two ceiling fans with electrical issues on the patio. observed rusty shelving in t |
| 2018-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the condenser fan cover and at the top of the walk in cooler near the condenser. -0- |
| 2018-02-22 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water at the handsink at the cook line only reaching 84f after 3-comp sink filled for warewashing. hot water recovered after 10 minutes to 110f. vr no later than |
| 2018-02-22 |
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 ripped carpet in the dining room and damaged wall at the left of the entrance |
| 2017-12-19 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed no lights installed in the ceiling under the newly repaired patio awning and one blown light in the hood. -0- |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving used for drying dishes near the 3-comp sink. repeat -2- |
| 2017-12-19 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed to-go lids stored under the handsink drain at the front handsink. -0- |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the front and rear counters. -0- |
| 2017-12-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bands on the arm of food employee at the beginning of the inspection. -0- |
| 2017-12-19 |
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 tightly wrapped beans cooling in walk in cooler at 118f. cdi - pic vented |
| 2017-12-19 |
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 cooling pintos from 1 pm at 118f at 5pm. cdi - pic voluntarily discarded the pintos. -1.5- |
| 2017-12-19 |
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 washing hands and touching soiled faucet handles to turn off faucets withou |
| 2017-12-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2017-09-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-09-20 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed grilled chicken reheated to 120 f and hot held at 117f in hotbox with low water level in the steam well. cdi - pic r |
| 2017-09-20 |
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 grilled chicken date marked 09/11/2017 in the walk in cooler at 44f. cdi - pic voluntarily disca |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls on the drying rack. -1- repeat |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in the drying area, rusting utensil peg board over the 3-comp sink and walk in not holding temperature. also observed thermometer on the outside of the walk in reading 38f, but ambient |
| 2017-09-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the pre-rinse nozzle of the 3-comp sink and at the faucet of the 3-comp sink. -0- |
| 2017-09-20 |
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 buildup on the floor to the right of the 3-comp |
| 2017-09-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed wooden toothpicks stored on the floor in the office. -0- |
| 2017-05-24 |
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 cut lettuce in prep unit at front prepared at 9:15 am at 49f at 1:45p. cdi - pic voluntarily discarded cut lettuce. -1 |
| 2017-05-24 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed maximum temperature in the women's restroom handsink at 83f after 10 minutes of flushing. vr no later than 06/02/2017.5-205.11 maintain access to handsinks. handsinks may only be used for han |
| 2017-05-24 |
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 four pans of double wrapped cut lettuce in the prep unit cooling at 49f. c |
| 2017-05-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table between uses. -0- |
| 2017-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying rack to the right of the 3-comp sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at l |
| 2017-05-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed single use bowls with lids stored at the register outside of the sneeze guard. -0- |
| 2017-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of cut lettuce in ice bath at 47f in the warmest part of the food. cdi - pic instructed employees to maintain the levels of the ice bath so that pans are submerged in the ic |
| 2017-05-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed lettuce in the sanitizer of the 3-comp sink setup. -0- |
| 2017-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the vent covers in the women's restroom and in the kitchen over the grill. -0- |
| 2017-05-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and damaged lids on the dumpsters. -0- |
| 2017-05-24 |
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 holes in the baseboards in the dry storage area and cracked floor tiles. obser |
| 2017-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed hood light out and rusty shelving in the drying area of the dish pit. -2- repeat4-502.11(a) maintain utensils in good repair. observed heavily charred tongs stored as clean on the pegs over the 3-comp s |
| 2017-02-02 |
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 hole in wall in the men's restroom and torn awning. repair. -0- |
| 2017-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed rust forming on drying racks, torn gasket on the prep near the fryer and peeling handle on the walk in cooler. repair. -2- |
| 2017-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee prepping food while wearing a bracelet. -0- |
| 2017-02-02 |
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 tightly wrapped cut lettuce in the front line prep and tightly wrapped cor |
| 2016-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - lettuce in ice bath read 53f. lettuce on make top read 50f. cdi - items placed on line 1 hr prior. cooled down rapidly. |
| 2016-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in shelving of walk in cooler particularly lower areas. handle of two door reach in at cook station is soiled. |
| 2016-10-17 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed rusted shelving in walk in cooler, dry storage, and air drying rack. repair or replace rusting shelving. / observed torn gasket of walk in cooler. |
| 2016-10-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed wet wiping clothes on prep surfaces. observed wiping cloth in soapy water. cloth wiping cloth shall only be stored in chemical sanitizer. |
| 2016-10-17 |
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 - 0 pts - cookies and brow |
| 2016-10-17 |
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 - 0pts - observed lettuce and pico prepared today tightly wrapped twice. cdi - ven |
| 2016-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food manager on duty at the time of inspection. |
| 2016-08-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cutting board stored on top of the in counter hand sink at the front service line. cdi- cutting board moved. keep clear at all times to ensure proper hand w |
| 2016-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the various prep table surfaces. store in sanitizer buckets or place in soiled linen storage when not in use. repeat |
| 2016-08-08 |
45 |
45 4-501.11 maintain equipment in good repair. observed rusted shelving. repair or replace rusting shelving. repeat -observed torn gaskets at the reach-in cooler near cook area. repeat |
| 2016-08-08 |
53 |
53 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed damaged/missing floor tiles including baseboard tiles. repairs are required. repeat |
| 2016-08-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a cracked light cover in the walk-in cooler. repeat6-501.14 change the filters and clean the intake and e |
| 2016-04-15 |
20 |
'3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one small insert pan at the line with lettuce measuring at 48 f. cdi- remove and placed in an ice bath. lettuce is now at 41 f. |
| 2016-04-15 |
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 squeeze bottle with water, salt, and other seasoning not labeled. cdi- labeled during the inspection. |
| 2016-04-15 |
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 the ice scoop buried in the ice. store in a sanitary manner. |
| 2016-04-15 |
45 |
45 4-501.11 maintain equipment in good repair.- observed rusted shelving. repair or replace rusting shelving. repeat-observed torn gaskets at the reach-in cooler near cook area. |
| 2016-04-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep table at the cook area. cdi- moved to the soiled linen area. |
| 2016-04-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water being turned on at the cut off valve at the prep sink due to needed repairs. repair sink. |
| 2016-04-15 |
53 |
53 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed damaged/missing floor tiles including baseboard tiles. repair wall joint near door and hot holding unit. repairs are required. repeat |
| 2016-04-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a cracked light cover in the walk-in cooler. |
| 2016-04-15 |
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 the shelving in the walk-in cooler.-observed build-up on the shelf under the hand sink at the front counter.-observed build-up on the p |
| 2016-02-25 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repalce damaged/missing floor tiles including baseboard tiles where needed. repair wall joint near door and hot holding unit. repair damage on outside of walk in cooler door. |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusting shelving in walk in cooler and dish storage area. |
| 2016-02-25 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. serve safe certification expired. |
| 2015-12-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate gnats. |
| 2015-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice machine. |
| 2015-12-07 |
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: ranch dressing needs to be date marked. cdi-dated |
| 2015-12-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. discontinue wearing bracelets during food service. |
| 2015-12-07 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: reseal base board tiles in storage room. replace broken floor tiles in storage room.6-201.16 wall and ceiling coverings and coatings - c: replace ceiling damaged ceiling tiles in dry st |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. repair/replace rusting shelving theoughout. repair counters on front serving line. repair gasket inside ice machine. |
| 2015-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean condensor fan in walk in cooler. |
| 2015-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. discontinue storing wet wipe cloths on counters. store in sanitizer buckets when wet. |
| 2015-09-23 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace damaged floor tiles and baseboard tiles throughout. also, replace damaged ceiling tiles where needed. ceiling tiles must be smooth, easily cleanable, and nonabsorbant. |
| 2015-09-23 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf: observed employee washing pans in prep sink. must wash dishes in 3 comp sink. cdi-discontinued and wahsed dishes in 3 comp. |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. shelving starting to rust. repair/replace. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. discontinue wet stacking silver insert pans. must air dry completely before stacking. |
| 2015-09-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed utensild stored in hand sink. |
| 2015-05-18 |
17 |
general comment3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p rice reheated on stovetop due to hot holding violation; at end of reheat rice was 125f- 168f but not consitant throughout. cdi - reheated until |
| 2015-05-18 |
14 |
general comment4-602.11(e) - enclosed equipment such as ice machines shall be cleaned to preclude accumulation on soil or mold. pink build up on interior surface of ice machine. cdi - cleaned during the inspection. 4-601.11(a) equipment food contact sur |
| 2015-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice hot holding at 120f in cabinet. cdi - pulled to reheat. |
| 2015-05-18 |
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 lettuce preped earlier today cooling while tightly wrapped. cdi - vented; educated |
| 2015-05-18 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one spray bottle of lime juice with no label in low prep cooler at cook line. label. |
| 2015-05-18 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep surfaces. relocate to sanitizing solution. |
| 2015-01-13 |
45 |
general comment4-501.11 maintain equipment in good repair. protein shelves in walk in cooler rusty. replace. |
| 2015-01-13 |
41 |
general comment3-304.12 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. spoons stored in containers of salt and oregano with handles conta |
| 2015-01-13 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. opened bags of black beans stored without being sealed or covered in dry storage room. |
| 2015-01-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice holding below 135f in steam table at serving line. cdi - top half of rice was discarded; rice on bottom half temped at 154f. discussed with staff about not stocking food above chil |
| 2015-01-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at three comnpartment sink testing at 100 ppm quat; concentrate dispenser not functioning properly. cdi - switched concentrate bottles; dispensing at 200ppm. vr - will return within 10da |
| 2015-01-13 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf food employee stored soiled dishes on top of handwashing sink while working on sanitizer dispenser. cdi - soiled dishes were relocated. |
| 2014-09-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed ninja chopper labeled for household use only. not intended by the manufacturer for commercial operation. remove/replace |
| 2014-09-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic does not have certification. |
| 2014-04-21 |
35 |
3-602.11 food labels - pf. deserts need to be kept clearly where they are not customer self service as they are not properly labeled. cdi. |
| 2014-04-21 |
19 |
•3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hot hold at 135f or greater. observed grilled peppers at 107f in the hot holding unit. cdi discarded by the pic. |
| 2014-04-21 |
8 |
6-301.12 hand drying provision - pf.6-301.11 handwashing cleanser, availability - pfkeep paper towels and soap available at all hand sinks at all times. observed one hand sink without soap and one where the paper towels were jammed. |
| 2014-01-09 |
39 |
3-304.14 wiping cloths, use limitation - c. store damp wiping cloths between uses in container of sanitizer. observed three damp clohts on surfaces, not inside buckets of sanitizer. |
| 2014-01-09 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed brownies and cookies made in facility, wrapped, |
| 2013-04-15 |
53 |
(a) except as specified in ? (b) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) clo |
| 2013-04-15 |
27 |
(a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gr |
| 2013-04-15 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times. observed cooked chicken and steak hot held less than 125 f. cdi- reheated to 165 f |
| 2013-04-15 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved multiple utensils stored as clean that were put away soiled. cdi- pic removed to clean |
| 2013-04-15 |
5 |
|
| 2013-04-15 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-05 |
39 |
3-304.14-cloths in-use for wiping food spills that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep surfaces. cdi-wet wiping cloths were put in a bucket of sanitizer. |
| 2013-02-05 |
20 |
3-501.16-ensure proper cold holding of 45f or below for time/temperature control for safety foods. observed bottles of milk 66f in beverage cooler. cdi-milk was voluntarily discarded. discontinue storing time/temperature control for safety foods in bev |
| 2013-02-05 |
19 |
3-501.16-ensure proper hot holding 135f or above of time/temperature control for safety foods. observed beef 120f and chicken 128f hot holding on steam table. cdi-beef was voluntarily discarded and chicken was reheated to 165f. |
| 2013-02-05 |
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. observed no certified food protection manager on duty. in |
| 2012-11-12 |
53 |
6-501.114-observed old equipment and clutter in back room storage area. |
| 2012-11-12 |
39 |
3-304.14-observed wet wiping cloths stored on prep surfaces. cdi-store wiping cloths in a container of sanitizing solution. |
| 2012-11-12 |
26 |
7-102.11-observed unlabeled spray bottle of cleaning chemicals. cdi-spray bottles were labeled. |
| 2012-11-12 |
14 |
4-501.114-observed sanitizer in three compartment sink tested at less than 100ppm quaternary ammonium. cdi-sanitizer was made to proper concentration of 200ppm. |