| Violation Date |
Code |
Description |
| 2018-11-01 |
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. |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic and metal food pans wet stacked on storage racks. pic indicated that the facility plans to add a dedicated dish drying rack. |
| 2018-11-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic and metal food pans stored as clean with sticker residue and food debris. cdi - all soiled pans sent to dish area for processing. points decreased due |
| 2018-11-01 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. one dented can of peaches on dry goods shelf. cdi - relocated to manager's office for return to vender. |
| 2018-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from cold drawer gaskets. |
| 2018-05-14 |
45 |
4-501.11 maintain equipment in good repair. shelves in reach in prep cooler getting rusty. replace as needed. |
| 2018-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple plastic food pans wet stacked on storage rack. separate to allow air drying. |
| 2018-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plates stored under grill at cook line with drips and food debris and plastic food containers with sticker residue stored as clean. cdi - plates pulled for cle |
| 2018-01-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw breaded chicken stored over cooked turkey in the walk in cooler. cdi- storage rearranged.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicke |
| 2018-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 utensils stored clean with visible food debris on them and multiple food containers with sticker residue on them stored clean. cdi- items set asid |
| 2018-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked chicken, macaroni cheese, and meat loaf hot holding below 135f in the steam well. cdi- products discarded. |
| 2018-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of cleaned metal containers. improvements made since last inspection. |
| 2018-01-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility storing egg trays |
| 2017-10-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes in the steam well and in the hot box hot holding below 135f (see chart). cdi- instructed pic to reheat product to above 165f. |
| 2017-10-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling an uncooked hamburger patty then switch to other tasks without washing his hands in-between. ehs observed multiple instances of employees properly washing their |
| 2017-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the chlorine sanitizing dish machine operating at 0ppm after several minutes of testing. cdi- service repair technician arrived on site at ~1:00pm and had machine functioning properly b |
| 2017-10-11 |
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 lettuce cooling in a reach in cooler in high volume, wrapped co |
| 2017-10-11 |
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 one ice scoop being stored in ice with the handle in direct contact wit |
| 2017-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal and plastic containers stacked while wet. |
| 2017-10-11 |
39 |
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 soiled cloths being stored on prep. surfaces along the cook line. observed one bucket of |
| 2017-07-03 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed fluids leaking from bottom of dumpster due to large crack. pic indicated new dumpster was already ordered and is scheduled to be delivered this week. |
| 2017-07-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on speed racks in the walk in cooler, the shelving unit above the speed rack in the walk in cooler, and on a shelf above the pr |
| 2017-07-03 |
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 salad mix, kale salad, and cole slaw cooling in high volume, covered cont |
| 2017-07-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in grill coolers cold holding above 45f. observed items being double panned in a flip top cooler cold holding above 45f (see chart). cdi- items were relocated to the co |
| 2017-07-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2017-07-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling/cracking raw shell eggs then proceed to handling clean plates without washing hands in-between. cdi by instruction, pic instructed employee to wash hands. |
| 2017-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deviled egg filling and leaf lettuce cold holding in a flip top cooler above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2017-04-07 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee cracking raw shell eggs then proceed to handle cleaned plates without washing his hands in-between. cdi by instruction. |
| 2017-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of hash browns with cheese in a hot box hot holding below 135f (see chart). cdi- product reheated to above 165f. |
| 2017-04-07 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 sanitizer bucket along the cook line at 0ppm chlorine concentration. |
| 2017-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the double-door hot box and in the gap between two flat top grills. |
| 2017-04-07 |
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 minor debris accumulation on the frp board behi |
| 2017-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored clean and stacked while wet. |
| 2017-01-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored on a shelf above clean silverware. beverage was discarded. |
| 2017-01-04 |
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 accumulation on the floor underneath the |
| 2017-01-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the plumbing underneath the handsink in the dish room. |
| 2017-01-04 |
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 2 knives being stored between equipment gaps along the cook line. |
| 2017-01-04 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed shell eggs being stored at |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce stacked above the fill line of a container and cold holding above 45f (see chart). cdi- item was re-panned and had ice added to the container for cooling. improv |
| 2017-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned plates/bowls with dried food residue on them and cleaned plastic containers with datemarking sticker residue on them. cdi- items were set as |
| 2017-01-04 |
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 an employee taking pancakes off the grill and handling them without gloves on. cdi- product discarded. |
| 2017-01-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee cracking raw shell eggs then proceed to handle cleaned plates without washing his hands in-between. cdi by instruction. |
| 2016-09-02 |
13 |
observed pancake mix( has no egg in it) stored under raw sausage.pancake mix moved to another shelf with rte foods to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-09-02 |
20 |
observed multiple tcs foods stored in cold drawers holding at >45f today. all products discarded to correct.vr in 10 days to check repair of these drawers.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p6-502.12 floors, walls, ceilings |
| 2016-09-02 |
53 |
observed dust build up on the ceiling around the dish pit today.observed no baseboard around the walk in cooler where there is a gap that has food build up .6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smoo |
| 2016-09-02 |
47 |
observed build up on the hood vent and the underside of warmers.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-09 |
6 |
observed mulitple employees who were cracking raw shell eggs then handle a clean plate for the final cooked egg. observed their thumbs touching the food contact surface of the plate which presents a cross contamination issue. recommend to have employee s |
| 2016-06-09 |
53 |
observed build up on the floor on the cook line today.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. |
| 2016-06-09 |
52 |
observed an open lid on the grease bin.observed the dumpsters with a lot of build up on the exterior of them. also observed a lot of build up and trash on the ground around the containers.5-501.113(b) keep dumpster, outside waste containers covered with |
| 2016-06-09 |
47 |
observed build up on multiple pieces of equipment today(wire warmer, 2 lowboy warmers, racks, holding cab. etc).4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-09 |
42 |
observed dust build up on the air dry rack for clean dishes. |
| 2016-06-09 |
22 |
observed multiple flats of raw shell eggs stored out of temperature today with no time sticker on them- while getting stickers the eggs were used so the new batch taken out was timed during inspection to correct.3-501.19 provide and follow written procedu |
| 2016-03-03 |
4 |
observed an open employee drink being consumed on the line. employee moved to the break area to finish.keep lids on employee drinks to avoid splash contamination on restaurant equipment.2-401.11 cover and store employee drinks to prevent contamination of |
| 2016-03-03 |
8 |
mobserved the cooking line handwash sink blocked by plastic today- moved so employees could easily access the sink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-03-03 |
20 |
observed lettuce, tomato, and shredded cheese double panned in plastic pans holding at >45f. products had been out for <2 hours and were moved back to the walk in cooler where they fell to 37-38f to correct.3-501.16(a)(2) maintain tcs foods in cold holdi |
| 2016-03-03 |
6 |
observed an employee not use soap to wash hands twice- stopped to use soap.observed an employee handle their cell phone, place it back in their back pocket, handle a clean plate, and then go to put on gloves without washing hands- employee stopped to wash |
| 2016-03-03 |
45 |
observed rusted racks in the walk in cooler today.4-501.11 maintain equipment in good repair. |
| 2016-03-03 |
22 |
observed shell eggs out at room temperature today with a discard time of 2pm which exceeds the 4 hour hold time. eggs back timed today.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mar |
| 2016-03-03 |
47 |
observed build up on the back hood vents, hot hold cabinet racks, and the sausage hot hold units.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-11-12 |
53 |
dust ceiling vent.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 baseboard pulling away from the |
| 2015-11-12 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash and debris on the ground around the dumpsters today and standing water. |
| 2015-11-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on hot hold racks, piping, sides of oven, fry baskets, fryers, hoods, underside of hot hold, etc. |
| 2015-11-12 |
22 |
observed eggs at 54f and they were timed at the beginning of the inspection for 9-10am- it was 8:40 at the time. these eggs had clearly been out for a little bit of time and had not been timed when they were pulled out of refrigeration(which is when the |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and tomato stored at >45f on the line today. lettuce and tomato moved to quickly chill down.do not double pan these products- also recommend using metal pans rather than |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple pans stored as clean with food debris on them- one stack of pans still had fish juice on them.all dishes sent back to the dishwasher. work wi |
| 2015-11-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed open employee drinks stored on top of and below prep surfaces and one covered drink stored on a prep table- all moved or discarded to correct. |
| 2015-09-04 |
13 |
observed prep cook with dishing up pans of cooked carrots on rolling cart with slacking raw chicken. cdi-chicken moved to bottom shelf of rolling cart.**3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2015-09-04 |
14 |
observed slight pink residue on ice machine guards (both machines). keep ice machines free of mold growth.**4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-09-04 |
20 |
observed sauteed onions in plastic container in plastic bag at 57f at top. bags at bottom were 45f. a procedure is needed to maintain temps at 45f or below for all tcs food. plastic inside plastic generally will not maintain 45f or below in a sandwich |
| 2015-09-04 |
22 |
observed cornbread mix (made with eggs) on counter. sop states can stay without temperature control for 4 hours. no time listed. cdi-correct labeleing entered.**3-501.19 provide and follow written procedures for foods held using time as a public healt |
| 2015-09-04 |
39 |
observed several wiping cloths held on counter. keep wiping cloths stored in sanitizer bucket.**3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-09-04 |
36 |
observed a fly in the kitchen. keep pests out of facility.**6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-09-04 |
42 |
observed cross contamination of clean utensils. clean ware stored in dirty containers. ice cream scoops stored in sludgy container. soup bowls splattered with food. clean bowls stored with electrical cords sitting in them. squeeze bottles stored unde |
| 2015-09-04 |
45 |
observed rusted and peeling air dry shelves in dish pass-through area.**observed equipment no longer able to meet 4-1 & 4-2.-c |
| 2015-09-04 |
49 |
observed no hot water at poultry prep sink. verification required.**5-205.15 maintain a plumbing system in good repair.-p |
| 2015-09-04 |
52 |
observed trash on ground near dumpsters. dumpster lid open. sludgy puddles under dumpster, dumpster may be leaking. grease build-up at grease container. clean up area, flies are congregating.**5-501.15 outside receptacles - c**5-501.116 cleaning recep |
| 2015-05-28 |
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 minor dust build up at the ac vent near the clean metal pan storage shelving. |
| 2015-05-28 |
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 section of walk in cooler shelving by the entrance. observed build up on the dishmachine. observed build up inside the dust pans. |
| 2015-05-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers and metal pans stacked while wet. |
| 2015-05-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on a prep table, in the handsink and on the cookline ledge. all were either stored to be laundered or in the sanitizer buckets. |
| 2015-05-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container of filter cleaner not labeled. cdi by labeling while onsite. |
| 2015-05-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide documentation of being a certified food protection manager. no other certified pics were onsite. |
| 2014-12-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed cracks, chips, and breaks of plastic containers. gave instruction to discard as needed. - |
| 2014-12-17 |
42 |
4-901.11 equipment and utensilit s, air-drying required - c observed plastic containers tightly wet stacked. |
| 2014-09-22 |
20 |
3-501.16(a 2) maintain tcs foods in cold holding at 45f or less. -p observed foods in grill line 6 drawer refrigeration unit above 45 f. foods were holding temperature at approximately 47 - 48 f. foods were stocked from 36 f walkin less than 4 hour |
| 2014-09-22 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p use approved hand washing technique when washing hands. observed wait |
| 2014-09-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed ambient thermometers missing in multiple units. observed a container with multiple thermometers in a lexan pan. gave instruction. |
| 2014-09-22 |
38 |
2-303.11 food employees must remove jewelry on hands and arms. a plain ring, such as a wedding band, is allowed. observed multiple wait staff with watches.2-302.11 maintenance-fingernails - pf observed wait staff with false fingernails. gave instructi |
| 2014-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles, fronts and wheels of equipment in need of thorough cleaning. shelving needs thorough cleaning throughout. gave instruction. |
| 2014-09-22 |
45 |
. 4-501.11 maintain equipment in good repair. observed refrigerated drawer unit at dishroom end of front line not holding foods at approved temperature. observed refrigerated salad prep unit with condensation leak. |
| 2014-09-22 |
53 |
6-501.12 floors, walls, and ceilings shall be kept clean. observed build up behind and around shelving and equipment and at baseboard areas. gave instruction. |
| 2014-09-22 |
39 |
3-304.14(b) hold damp in-use wiping cloths in sanitizer between uses or clean & dry on clean, dry surface. observed 2 damp cloths at back line in bakery area. |
| 2014-04-14 |
38 |
2-303.11 prohibition-jewelry - 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.2-302.11 maintenance-fingernails - (a) food empl |
| 2014-04-14 |
6 |
2-301.14 when to wash - hands must be washed between task changes. observed wait staff bring soiled plates back to bus tub and proceed to tray and pitcher without handwash. gave instruction to manager. |
| 2013-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - separate raw foods by reverse order of cook temperature. observed raw ground beef over steaks and prepared rice; and chicken over lettuce & pineapple. reorganizedand gave in |
| 2013-12-11 |
6 |
•2-301.14 when to wash - employees shall wash hands as needed to prevent cross contamination. observed line cook break shell eggs with gloved hands then handle utensils and plates without glove change or handwash. employee is wearing multiple layers of |
| 2013-09-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - provide consumer advisory that meets rule requirements. observed consumer advisory with proper disclosures but without properly worded remi |
| 2013-09-18 |
4 |
2-401.11 eating, drinking, or using tobacco - all employee drinks shall be covered and stored below food contact areas. drinks shall be consumed in a sanitary manner. observed 2 drinks on or above food contact areas. do not use screw top bottles, open c |
| 2013-06-18 |
20 |
maintain cold foods at 45 f or less until served. observed individual creamers at wait stations at 65 f. creamers placed into ice. recommend holding creamers in refrigeration unit or under time. |
| 2013-06-18 |
23 |
the consumer advisory being used on the menu does not have the exact wording for reminder. obtained menu and will discuss with management. |
| 2013-06-18 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-06-18 |
36 |
control insects in kitchen. observed a couple of flies but fly protection is being used. |
| 2013-06-18 |
41 |
keep in use utensils in running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes. observed dipper well not turned on. cdi |
| 2013-06-18 |
46 |
maintain dishmachine in good repair. observed dishmachine inoperable due to broken conveyor. heavy lime build up inside. cdi ecolab contacted for repair. |
| 2013-06-18 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed black build up and debris on floors under front line and wait stations. |
| 2013-06-18 |
54 |
keep all refrigeration areas with approved lighting. observed 1 bulb missing from freezer. notified management. |
| 2013-06-18 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed dust and greasy residue on drying shelves. build up under top of floor mixer. black residue on plastic cart; metal carts fo |
| 2013-03-11 |
39 |
d) dry wiping cloths and the chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil.observed wet wiping cloths being s tored outside of |
| 2013-03-11 |
53 |
physical facilities shall be maintained in good repair. observed a lose toilet seat i nthe women's bathroom in the largest stall. |
| 2013-03-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed heavy grease buildup on the fryer hood and on the wheels of the rpep coolers. |
| 2013-03-11 |
43 |
a) except as specified in ¶ (b) of this section; cleaned and sanitized equipment; utensils; laundered linens; and single-service and single-use articles may not be stored: (1) in locker rooms;(2) in toilet rooms;obsered clean napkins being stored in the t |
| 2013-03-11 |
42 |
after 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 inert ingredients for use in antimicrobial formulations |
| 2013-03-11 |
42 |
(a) except as specified in ¶ (b) of this section; cleaned and sanitized equipment; utensils; laundered linens; and single-service and single-use articles may not be stored: (2) in toilet rooms;observed clean napkins being stored in the toilet room. |
| 2013-03-11 |
41 |
(d) in running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; (e) in a clean; protected location if the utensils; such as ice scoops; are used only with a food that is not pot |
| 2013-03-11 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed a dirty pan and the handle of the pan had solid debris on it. cdi- pan was washed. obsereved pink residue on the ice baffle inside the ice machine. cdi- ice ba |