| Violation Date |
Code |
Description |
| 2018-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses./3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. wiping cloth bucket was stored in direct contact with the floor' s surface. several wet wiping cloths were on |
| 2018-11-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed./2-402.11 effectiveness-hair restraints - cobserved food employees prepping food with watches on and without a hairnet. 0 points. |
| 2018-11-07 |
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 cookies at self s |
| 2018-11-07 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit .-pf 1/3 thermometers checked were not in calibration. cdi- pic discontinued use with all thermometers that were out of calibration and only used calibrated thermometers to check te |
| 2018-11-07 |
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 chili in 2 door tall refrig, cole slaw, ham,turkey,cheese etc. located in cold hold flip top were lacking date marks. these items were state |
| 2018-11-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed old buildup along the interior of the slicer. cdi- pic cleaned and sanitized slicer by the end of the inspection. repeat -1.5 points. |
| 2018-11-07 |
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 wash hands and used wash hands to turn off sink knobs. cdi- employee was ed |
| 2018-08-03 |
43 |
4-502.13 single-use and single-service articles may not be reused. single service articles were being stored with clean dishes and were being reused to store service foods. |
| 2018-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. raw chicken was thawing on the floor of the walk in cooler. hot dogs in many freezer was stored without a lid. cdi- foods were uplifted an |
| 2018-08-03 |
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 containers of mashed potatoes and string beans were lacking date marks and said to of been prepped a couple days ago. cdi- foods were dated |
| 2018-08-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p can opener blade contained dried up food debris. cdi- ehs placed can opener in sink for warewashing. |
| 2018-08-03 |
6 |
2-301.14 wash hands after activities that contaminate them. -p food cook prepped raw eggs , donned new gloves and proceeded to food prep without washing hands in between. cdi- educated food employee on when to wash after dealing with raw foods. employee |
| 2018-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on reach in cooler in need of replacement. |
| 2017-11-03 |
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 green beans and mashed potatoes cooled from last night at greater than 45 degrees. cdi discarded products. |
| 2017-11-03 |
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 feta cheese in walk in held greater than 7 days. cdi discarded. |
| 2017-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not stored in sanitizer between uses. -0 points- |
| 2017-08-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed numerous plates with chips in surface. cdi discarded. |
| 2017-08-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certifed food protection manager on duty. |
| 2017-04-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet and diamond ring being worn while cooking and dispensing food.2-302.11 (b) unless wearing intact gloves in good repair, a |
| 2017-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed wash containing raw eggs stored over ready to eat foods. cdi reordered storage. |
| 2017-04-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. repeat violation. |
| 2017-01-25 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed cove molding in rear of kitchen near dishwasher is missing and in need of replaceme |
| 2017-01-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in rear of facility in need of replacement. -0 points- |
| 2017-01-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed food thermometer 5 degrees off. 10 day verification required. |
| 2017-01-25 |
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 two containers of milk and one container of feta cheese with no date marks. cdi labeled. |
| 2017-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris and in need of cleaning. cdi disassembled and took to wash. |
| 2017-01-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2016-11-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. repeat violation |
| 2016-11-03 |
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 milk with no date in ric. pic stated that it was opened 3 days prior. cdi: pic labeled milk properly.; |
| 2016-11-03 |
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 chicken salad prepared today, with lid on cooling at 60f. cdi: lid remove |
| 2016-11-03 |
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 large container of white granular. pic stated that it was sugar. |
| 2016-11-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic with wristwatch preparing food. |
| 2016-11-03 |
43 |
-4-502.13 single-use and single-service articles may not be reused. observed ss box for raw meat being used as holder for bread in wic. cdi: pic directed to use an alternate container that would not potentially lead to contamination. |
| 2016-07-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several wet wiping cloths sitting on counters throughout the facility. cdi-all cloths were placed into sanitizer buckets. |
| 2016-07-15 |
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 containers of tuna salad and once container of chicken salad cooling w |
| 2016-07-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several bowls and plates containing dried on food residue. cdi-all items were brought back to be rewashed and sanitized. |
| 2016-07-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed containers of chicken stored on top of a containers of kalamata olives. cdi-the olives were placed onto the shelf above the chicken products. |
| 2016-07-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic fill bowl of pancake mix with water from the handwashing sink. cdi-explained to the pic that the handwash sink can only be used for handwashing. |
| 2016-07-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic certified as a food protection manager. |
| 2016-04-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed food on floors in walk in cooler. cdi- removed from floor |
| 2016-04-18 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed thermometer 4-5 f off calibration. cdi- new battery |
| 2016-04-18 |
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 observed chicken salad cooling in covered plastic container. cdi- opened |
| 2016-04-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above canned foods. cdi- moved under foods |
| 2016-04-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed facility still with no food safety certification status. |
| 2016-03-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic still does not have food safety manager certification but demonstrated improved oversight and food safety today. |
| 2016-03-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 0 ppm chlorine. cdi- remade |
| 2016-03-15 |
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 knives stored betweeen prep units. cdi- removed do not store utensils |
| 2016-03-15 |
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 tuna salad cooling covered in plastic container. cdi- opened keep open unt |
| 2015-11-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth on food prep surface. |
| 2015-11-04 |
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 tuna salad at 51 f on day 5 and sliced, never frozen turkey on day 8 at 37 f. cdi- discarded |
| 2015-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in prep unit cold holding above 50 f. cdi - all removed to flash cool. note : facility closed each day at 330pm not to re-open til 6am the next morning. |
| 2015-11-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee donn gloves wiothoput first washing hands, did not see employee soil hands. cdi- instruction provided repeat |
| 2015-11-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed facility ownership does not have any one emloyed an overseeing food production with food safety certification. consistent repeat violation |
| 2015-09-08 |
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 tuna salad date marked 9/1 cdi- discarded racnch dressing 52f on day 5 cdi- discarded |
| 2015-09-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff with food protection manager certification. |
| 2015-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened coffee cup on back of stove. cdi- removed |
| 2015-09-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed staff donn gloves without washing hands upon inspector entrance into facility. cdi- instruction provided |
| 2015-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils hanging over 3 comp sink. cdi- removed to re-clean |
| 2015-09-08 |
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 chicken salad and hb eggs cooling in bottom of cold hold unit, cut leafy g |
| 2015-09-08 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed gallon of milkbest by 9/3 slight sour odor. cdi- discarded |
| 2015-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths not held in sanitizer at all times. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers at proper conc |
| 2015-09-08 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils stored on soiled or absorbtive surfaces. cdi- removed ; |
| 2015-09-08 |
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 multiple solutions and granular food not labeled. |
| 2015-09-08 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed multiple single service containers being reused. |
| 2015-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine spray arem not operating properly. parts on order |
| 2015-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soilage on racks where clean utesnsils are soiled. |
| 2015-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths stored out of sani buckets. |
| 2015-05-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic not yet certified. |
| 2015-05-20 |
45 |
4-501.11 maintain equipment in good repair. observed undercounter cooler racks and racks in back near dish machine showing rust and wear. |
| 2015-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three damp wiping cloths stored on countertops. |
| 2015-03-17 |
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 several items not date marked - rice, baked beans, mashed potatoes, grilled onions. cdi - all dated. 3-501.18 discard the food req |
| 2015-03-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not yet certified. |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths on boards on cook line, one damp wiping cloth on top of dish machine. |
| 2014-12-04 |
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 pic use bare hands to hold biscuiots while cutting in half. cdi - corrected, discarded. |
| 2014-12-04 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not yet certified. |
| 2014-09-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed chlorine sanitizer too stri=ong for use with food contact surfaces. cdi - dilutes to 100 ppm free chlorine. |
| 2014-09-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager. pic is looking for time to take the course and the exam. |
| 2014-09-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. facility has submitted a variance application to the state requesting a variance to use their two compartment sink for warewashing, but has not yet received a |
| 2014-09-24 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf. facility has a round-cornered two compartment ware washing sink as well as a pre-rinse sink with undercounter high temperature dish ma |
| 2014-09-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed utensils drying on absorbent cloths. |
| 2014-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed four damp wiping cloths stored on countertops rather than inside sanitizer buckets. cdi - placed into buckets. |
| 2014-05-01 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf. three compartment sinks shall be provided for manually washing, rinsing and sanitizing of equipment and utensils. sink compartments shall be large enough to accommodate the largest item, or |
| 2014-05-01 |
39 |
3-304.14 wiping cloths, use limitation - c. cloths in use for wiping counters and other equipment surfaces shall be held in sanitizer between uses. observed damp wiping cloth stored on top of cutting board on cook line. |
| 2014-05-01 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. obsreved no thin probe thermometer for use in measuring temperature of foods s |
| 2014-05-01 |
30 |
8-103.11 documentation of proposed variance and justification - pf. before a variance is approved this information shall be provided: a statement of proposed variance citing relevant code sections, an analysis of the rationale for how the potential publ |
| 2014-05-01 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. sanitizers and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 40 cfr 180.940 (tolerance exemptions for active and inert ingredients for use in antimicrob |
| 2014-05-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-01 |
1 |
2-102.12 certified food protection manager - c. 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 who has shown profici |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-10-21 |
4 |
2-401.11 eating, drinking, or using tobaccorules prohibit storage of employee food or beverage above/on food prep surfaces.observed employee water bottle next to cutting board.cdi- removed |
| 2013-10-21 |
17 |
3-403.11 reheating for hot holdingrules require cooked tcs foods reheated for hot holding be reheated to 165 f.observed bbq reheated to 145 f.cdi- reheated to above 165 f |
| 2013-10-21 |
22 |
3-501.19 time as a public health control.rules require facility to follow tphc procedures.observed hash browns not discarded at labeled discard time.cdi- pic discarded |
| 2013-10-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-21 |
41 |
3-304.12 in-use utensils, between-use storagerules prohibit storage of in use utensil handles in contact with respective food.observed ice scoop handle in contact with ice and spoon handle in tuna salad. cdi- instruction provided |
| 2013-10-21 |
46 |
4-301.12 manual warewashing, sink compartment requirementsrules require 3 compartment sink in facilitys with multi use utensils or approval of 2 compartment sinks and procedure. facility has a dish washer in addition to 2 comp sink. more information to fo |
| 2013-10-21 |
35 |
3-602.11 food labels3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen informationobserved facility has packaged cookies for grab n go sale.cdi- facility to removed to behind counter until such t |
| 2013-08-01 |
45 |
4-501.11 good repair and proper adjustment-equipmentrules require all equipment be maintained in good repair and proper adjustment. observed cold hold prep unit at 52 f during defrost ? observed all foods in top of unit above 48 f.observed unit not keepin |
| 2013-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all foods but cloe slaw in |
| 2013-08-01 |
2 |
. 2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-08-01 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-04-02 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-04-02 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-04-02 |
6 |
rules require hand washing :(h) before donning gloves for working with food; p observed pic not wearing gloves at time of inspection. employee put gloves on without washing hands. cdi- corrected through instruction |
| 2013-04-02 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed opened deli meats and food cooked yesterday not date marked but facility has made progress in date marking. cdi- corrected through instruct |
| 2013-04-02 |
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 |
| 2013-04-02 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); 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 |
| 2013-04-02 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-04-02 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some rust / residue on kitchen shelving racks. |
| 2013-04-02 |
22 |
(1) written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify: pf(a) methods of compliance with subparagraphs (b)(1)-(3) or c)(1)-(5) of this section; pf |
| 2013-02-11 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-02-11 |
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 |
| 2013-02-11 |
4 |
rules prohibit storage of employee beverages on or above food/food preparation surfaces. observed cup on prep table and bottled water over food prep table. cdi- removed |
| 2013-02-11 |
7 |
(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils su |
| 2013-02-11 |
6 |
rules require hand washing immediately prior to donning gloves :(h) before donning gloves for working with food; p observed chef put on gloves withoit first washing hands. cdi- corrected through instruction |
| 2013-02-11 |
13 |
rules require : a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food |
| 2013-02-11 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times. observed multiple soups of non-heated stove at 88-99 f. cdi- corrected through instruction ; product to be discarded or reheated |
| 2013-02-11 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed some date marking but multiple opened ; ready to eat; tcs like deli meats not date marked. cdi- corrected through instruction |
| 2013-02-11 |
8 |
rules require : 5-205.11 using a handwashing sink.(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed hand wash sink blocked off by soiled dish cart and trash can; making if dificult to get to t |
| 2012-11-19 |
4 |
rules prohibit employee food and beverage on food prep surfaces. observed coffee cup stored on food prep table. cdi- removed |
| 2012-11-19 |
44 |
rules require :3-304.15 gloves; use limitation.(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interrup |
| 2012-11-19 |
39 |
rules require wiping cloths; soiled; not to be stored on food prep surfaces. observed multiple rags not clean to sight and touch on food prep surfaces.(b) cloths in-use for wiping counters and other equipment surfaces shall be:(1) held between uses in a c |
| 2012-11-19 |
21 |
rules require applicable tcs foods be date marked. observed applicable tcs foods out of date and not date marked at all. cdi- corrected through instruction. |
| 2012-11-19 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed cooked sausage bare handed and placed ion omelette and cooked to 145 f. (d) paragraph (b) of this section does not apply to a food employee who contacts exposed; ready-to-eat food with bare |
| 2012-11-19 |
1 |
rules require the facility have a pic. cdi- corrected through instruction 2-101.11 assignment.(a) except as specified in ΒΆ (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a p |