| Violation Date |
Code |
Description |
| 2018-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee ice cream and snickers bar in the freezer with facility food. observed opened bottle of water on prep surface. moved water to bo |
| 2018-08-23 |
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 pic wash hands and turn handles of faucet off without a barrier. stopped, educated and sh |
| 2018-08-23 |
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 salsa, ham and cheese out |
| 2018-08-23 |
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 cubed ham and shredded cheddar in plastic, tightly lidded containers in re |
| 2018-08-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic's hair was not restrained. |
| 2018-08-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic did not know all parts of the health policy. reviewed with her and left a copy to post in the kitchen for frequent review. |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf next to prep table with debris bulidup. clean. |
| 2018-08-23 |
53 |
6-501.12 floors shall be clean. observed debris build up under refrigerators in kitchen. clean. |
| 2018-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed bottom shelf of one rack rusted. |
| 2017-06-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusted shelving for dry storage. shelving should be smooth and easily cleanable. pic stated that the shelving would soon be replaced. |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers wet stacked on shelving. metal containers should be thorougly air-dried before being stacked. |
| 2017-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed quat chemical sanitizer at a concentration below 50 ppm. inspected three compartment sink and noticed that the sanitizer was not pumping into the sink at a h |
| 2016-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed yellow build-up on deflector inside ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfm |
| 2016-06-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two severally dented cans in bulk storage. cdi cans removed from storage area for return. |
| 2016-06-03 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf person in charge must be present during inspection. general manager arrived while ehs was writing report. |
| 2016-06-03 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed soiled utensil stored in handsink. cdi utensil removed. |
| 2016-06-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage, gravy and oatmeal hot holding below 135f. see temperature chart for temperature observations. cdi sausage reheated above 165f. gravy and oatmeal voluntarily discar |
| 2016-06-03 |
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 utensil stored in soiled water at room temperature. |
| 2016-06-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in kitchen/fruit storage area. repeat violation. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 4 heavily scored cutt |
| 2016-06-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in 3 compartment sink too strong for food contact surfaces. cdi sanitizer prepared and tested at proper concentration. |
| 2015-08-14 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spray arm below flood rim of 3 compartment sink. repeat violation. verification required. |
| 2015-08-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in kitchen. repeat violation. |
| 2015-08-14 |
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 clean utensils stored in drawer with water and food debris. |
| 2015-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes stored in hot holding unit <135f. cdi potatoes were voluntarily discarded. |
| 2015-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener collecting food residue. cdi can opener moved to dish area to be washed, rinse and sanitized. repeat violation. 4-501.114 maintain sanit |
| 2015-08-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in handsink. cdi bucket was removed from handsink. |
| 2015-03-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer stored in a previously unused orange force bottle- bottle labeled as sanitizer today to correct. |
| 2015-03-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the kitchen or prep room handsink today-resupplied during the inspection.5-205.11 maintain access to handsinks. handsinks may only be use |
| 2015-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved growth inside both ice machines today.observed build up on the can opener today- sent to be washed rinsed and sanitized during the inspection.vr in 10 |
| 2015-03-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved the thermometer onsite reading 22f in ice water today- repaired by pic to correct using ice water. |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair.observed rusted shelving in the kitchen. |
| 2015-03-26 |
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 cup holders being stored under a handwash sink pipe today.observed lids stored in a container that had crumb build up ins |
| 2015-03-26 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -pobserved the spray arm hanging down into the rinse water today- put back up onto the ring for safe storage. |
| 2015-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cleaning towels stored on counters today- put into buckets of sanitizer during the inspection. |
| 2014-09-05 |
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 disposable cups stored under a sink drain today. |
| 2014-09-05 |
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. -pfobserved bulk dispensed cer |
| 2014-09-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved concentrated coffee cleaner next to filters today. moved to correct. |
| 2014-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved potatoes holding at <135f today. discarded to correct and tilt sheet given as an option for this product. |
| 2014-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine today. cleaned and santized during the inspection. |
| 2014-09-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employees washing utensils and dumping in handsinks today. corrected through instruction.coffee fliter holder taken to back to properly wash. |
| 2014-04-22 |
26 |
observed sanitizer in a orangeh2 bottle today- relabled to correct. bottle had not been used for any other chemicals so it could be used for food contact sanitizer.7-102.11 observed toxic cleaner stored above 3 comp. sink today- moved to correct. store |
| 2014-04-22 |
43 |
observed single use knives where some of them had the handle side sticking up for customers to grab and some had the food contact surface up. store single use articles inverted to protect them from contamination.4-903.11 |
| 2014-04-22 |
34 |
keep thermometers calibrated within 1f of actual temp. observed 2 or 4 thermometers today reading above 34 in ice water today- calibrated during inspection to correct.4-502.11 |
| 2014-04-22 |
53 |
dust ceiling in the kitchen.6-501.12 |
| 2013-07-23 |
26 |
7-102.11 common name-working containerskeep chemicals accuratly labeled. observed an unknown chemical today in an orange force bottle- chemical dumped out and bottle sent to be washed by pic. |
| 2013-07-23 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses that must be reported to the pic if they are ever diagnosed or exposed to one of the five. handout provided today to post. |
| 2013-04-15 |
41 |
keep utensils store; when not in-use; on a clean dry surface-not in sanitizer. utensils and surface must be washed; rinsed; and sanitized every 4 hours. |
| 2013-04-15 |
38 |
food service workers are limited to a single wedding band on their hands/wrists- no other rings; bracelets; or watches. foodservice workers with painted or facke fingernails must wear gloves at all times on duty. |
| 2013-04-15 |
34 |
keep thermometers calibrated within 1-2f. observed a thermometer reading 42f in ice water today. cdi |
| 2013-04-15 |
19 |
maintain foods at 135f or more. observed scrambled eggs @ <135f today. that steam pot isnot working properly today-going to be repaired. eggs discarded cdi. |
| 2013-04-15 |
2 |
pic(person-in-charge) must know which symptoms to restrict/exclude. all employees must know the big 5 illnesses as discussed. handout provided today. |
| 2012-12-28 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at front bar hand sink. |
| 2012-12-28 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed can opener blade soiled with dried cheese and food. corrected by returning to dish area to be washed. clean the can opener blade after each use. |
| 2012-12-28 |
8 |
6-301.11. keep soap at each hand sink. observed empty soap container at front bar handsink. refilled. |
| 2012-12-28 |
4 |
2-401.11. keep personal beverages off the prep surfaces. observed personal coffee cup sitting on table next to area where oatmeal water was heating up. |