| Violation Date |
Code |
Description |
| 2018-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler. |
| 2018-12-18 |
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 container of rice in walk in cooler with no date label. cdi by dating with proper make date.3-501.18 discard the food requiring dat |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes in shallow pan on serving line measuring above 45f. cdi by removal to walk in freezer to rapidly cool. tomatoes measured below 41f by end of inspection. |
| 2018-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler. |
| 2018-09-21 |
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 chicken salad in reach in cooler with no date mark. cdi by dating with proper make date. |
| 2018-09-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee food stored on prep surface improperly. cdi by voluntary discard. |
| 2018-09-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-03-13 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint coming up from floor at back kitchen area including storage area and employee restroom. |
| 2018-03-13 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some cleaning needed at cooking area including stove and fry area. |
| 2018-03-13 |
45 |
repeat: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. -pf4-101.11 food contact surfaces shall be made of safe materials. no odor, color or ta |
| 2018-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 quat sanitizer bucket reading 0ppm and 1 bucket reading 50ppm. cdi: both were changed out to proper concentration - 200ppm. |
| 2018-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some pans, utensils, plastic containers, and mixer stored with food debris remaining. cdi: all removed and taken to dishmachine area to be cleaned. |
| 2017-12-20 |
21 |
repeat: 1.5 pts. -3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed a pan of chicken pan pie that was made yesterday not dated in walk-in cooler. cdi: properly dated. |
| 2017-12-20 |
43 |
repeat: 0.5 pts. -4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor at back storage room. |
| 2017-12-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf. 1 pt - observed no cold water provided and water too hot at handsink in kitchen to properly wash hands. observed water temperature at 162f min. cdi: provide hot and cold water through mixing valve t |
| 2017-12-20 |
53 |
repeat: - 0.5 pts. -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 much of the floor in kitchen has been repaired.observed st |
| 2017-12-20 |
45 |
general comment: 0 pts. -4-501.11 maintain equipment in good repair. remove all equipment that is broken from facility or repair to work properly. observed rusted shelving inside walk-in cooler. 4-202.11 food contact surfaces shall be smooth, free of open |
| 2017-07-19 |
53 |
repeat: 0.5 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed much of the floor in kitchen has been repaired. observed still some work needed to floors inside back storag |
| 2017-07-19 |
43 |
general comment: 0 pts.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service cups, plates, and lids stored on the floor at back storage area. |
| 2017-07-19 |
21 |
general comment: 0 pts.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. -pobserved one pan of shepard's pie dated 7/12 out of complaiance with 7 day date mar |
| 2017-07-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 pts.observed 3 pans of beef mexican skillet in hot box at 116f -118f. cdi: all pans reheated to 175f, 190f. |
| 2017-07-19 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee gatorade drinks stored inside reach-in cooler with resident's food. cdi: all drinks relocated. |
| 2017-07-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2pts. observed no certified food manager present. |
| 2017-03-08 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved brown food trays stored with visible debris. cdi: removed and ran through hign temperature dishmachine. observed visible debris remaining on st |
| 2017-03-08 |
36 |
general comment:6-202.15 protect outer openings of establishment from insect or rodent entry.observed side door close to entry into the kitchen propped open. according to pic, door will be closed when trash is emptied by maintenance. |
| 2017-03-08 |
46 |
general comment:4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved current test strips provided were expired. new test strips will be purchased. |
| 2017-03-08 |
47 |
repeat: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 shelving inside walk-in cooler.observed build-up on sides of equipment including ovens. oven cleaned by staff during inspection. |
| 2017-03-08 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac |
| 2016-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on side of trash can. |
| 2016-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on counter, no lid or straw. |
| 2016-12-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dirty ice cream scoop stored as clean. |
| 2016-12-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved items not date marked including heavy cream, sliced tomatoes. observed sandwiches in walkin labeled 12/1, meat on sandwich cut 11/30 |
| 2016-12-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed exterior door propped open. |
| 2016-12-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed one container of dried potatoes open in dry storage. |
| 2016-12-01 |
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 handle of knife in contact with cutting board. |
| 2016-12-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2016-12-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed large chip out of inuse cutting board. |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed back side of food trays collecting residue. |
| 2016-12-01 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed caulk bead behind hand sink not smooth and collecting residue. |
| 2016-12-01 |
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 lights not shielded or shatter proof at 2 fixtures in kitchen. |
| 2016-12-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use plates store in between sneeze guards and food contact side up. |
| 2016-07-21 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.floors need to be repainted inside back storage room and employee restroom. paint observed chipping make floor not smooth and easily |
| 2016-07-21 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up on shelves and fans inside walk-in cooler. |
| 2016-07-21 |
45 |
4-501.11 maintain equipment in good repair.walk-in cooler not working properly. maintenance was notified. |
| 2016-07-21 |
42 |
general comment - 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.lids to sectional trays with sticker/sticker residue remaining. |
| 2016-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmutiple food items inside walk-in cooler > 45f (see temp chart & product disposition sheet). according to pic , some foods were prepared this morning and some foods have been in walk-in s |
| 2016-05-03 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed metal stem thermometer that was provided not properly calibrated. according to pic, his digital thermometer's battery died. cdi - metal stem thermometer calibrated during inspection. |
| 2016-05-03 |
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 a container of salad mix and other salad toppings for lunch cooling inside |
| 2016-05-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed some flies inside kitchen. observed a side door open outside of the kitchen. |
| 2016-05-03 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.floors need to be repainted inside back storage room and employee restroom. paint observed chipping make floor not smooth and easily |
| 2016-05-03 |
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 shelves inside walk-in cooler and dust accumulation on stand-up fan inside kitchen. |
| 2016-01-11 |
53 |
repeat: 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.floors need to be repainted inside back storage room and employee restroom. pain |
| 2016-01-11 |
49 |
general comment: 5-205.15 maintain a plumbing system in good repair.-p observed handsink faucet in kitchen loose and draining slow. repair as needed. |
| 2016-01-11 |
45 |
repeat: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few cutting boards stored with deep cuts. |
| 2016-01-11 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed lids to trays wet stacked on counter. improvement has been noted. |
| 2016-01-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved sandwiches stored inside reach-in made from deli meat used on saturday. sandwiches were not dated. observed several items inside wal |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mixed veggies, scrambled eggs, and philly steak < 135f in hot box. cdi - scrambled eggs discarded; philly steak reheated to 177f; mixed veggies reheated to 172f. |
| 2016-01-11 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved 2 serving utensils stored with dried food debris. observed top part of mixer that last used on saturday with dried food residue remaining. obser |
| 2015-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pseveral metal pans, 1 scoop, few plastic food containers, and sectional food trays stored with food debris and sticker residue remaining. cdi - all items set asi |
| 2015-10-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfpaper towels missing from dispenser in kitchen. cdi - paper towels provided. |
| 2015-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.metal pans and sectional trays observed wet stacked. |
| 2015-10-30 |
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. -pfpan of sliced ham deli meat in cooling process stored in walk-in cooler wrapped tigh |
| 2015-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.shelving observed with build-up inside walk-in cooler. hood filters with build-up above cooking area. |
| 2015-10-30 |
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.floors need to be repainted inside back storage room and employee restroom. paint observ |
| 2015-10-30 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.shelf rusted under table next to dish machine area. 4-501.12 resurface or |
| 2015-07-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed minor dust accumulation on ventilation covers i |
| 2015-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed floor fan gathering dust on the blade cage and debris accumulation on the outside of the dish machine. |
| 2015-07-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use plates stored on the floor in the dry storage closet. |
| 2015-07-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food cans stored on the floor near the walk in cooler. |
| 2015-07-09 |
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 bbq pork dated 6/30 in the walk in cooler, pulled pork dated 6/30 in the walk in cooler, and br |
| 2015-07-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the high temperature dish machine unable to turn 2 thermolabels black after multiple cycles. waterproof thermometer was recording a maximum |
| 2015-03-10 |
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 corroded wall and peeling baseboard in the mop sink room, minor wall damage b |
| 2015-03-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed diced chicken below 135f being cooled at room temperature. observed vege |
| 2015-03-10 |
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 diced chicken cooling at room temperature in a covered pan at 9:30am. operator stated the chicken was prepared between 8:0 |
| 2015-03-10 |
8 |
general comment: observed the water at the only hand sink in the kitchen dispensing at 130f when the faucet was turned to cold and at 150f when the faucet was turned to hot. water must be at least 100f at hand sinks for proper hand washing. adjust the w |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three tea nozzles stored clean with visible food debris on the inner components. cdi- items were set aside for recleaning. |
| 2014-12-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic on duty was not ansi certified. |
| 2014-12-05 |
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 pasta salad not dated and mashed sweet potatoes in the walk in cooler that were outdated (11/27 |
| 2014-12-05 |
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 flooring in mop sink room beginning to corrode around the edges of the room a |
| 2014-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food boxes stored on the floor in the walk in cooler and several food boxes stored on the floor near the dry goods storage shelv |
| 2014-09-03 |
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 peeling paint behind the dish machine which is causing mold growth and water |
| 2014-09-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two food processors that were |
| 2014-09-03 |
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 brownies made av |
| 2014-09-03 |
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 mozzarella cheese opened today that will not be used within a 24 hour period that was not dated, bologna opened saturday not dated |
| 2014-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and sliced tomato above 45f on the serving line. cdi by voluntary discard. |
| 2014-09-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs hot holding on a hot roller between 122-127f. cdi by adjusting the roller temperature. hot dogs were reheated to above 135f. |
| 2014-03-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of proper repair. observed rusted shelving in walk in cooler. |
| 2014-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths and the chemical sanitizing solutions in which they are held shall be free of food debris and visible soil. observed one sanitizer bucket with murky water and food debris on rags. cdi by dumping |
| 2014-03-10 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. a food shall be discarded if it exceeds its allotted time. foods being held at 41 and below have 7 days before they must be discarded and foods |
| 2014-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed nsf can opener gathering debris and a mixer stored clean with a dirty splash shield. cdi by set |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store foods in covered containers or wrappings once opened. observed a box of black beans improperly sealed in dry storage area. cdi by placing black beans in a plastic c |
| 2013-11-18 |
4 |
2-401.11 eating, drinking, or using tobaccodo not store employee beverage over equipment. observed 1 employee beverage stored on prep table in kitchen. |
| 2013-11-18 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesgeneral comment: implement and follow a proper employee health policy. observed person in charge not able to verbally demonstrate that an effective e |
| 2013-11-18 |
45 |
4-501.12 cutting surfacesgeneral comment: cutting surfaces shall be smooth and easily cleanable. observed 1 cutting board in need of replacement or resurfacing in kitchen. cdi, operator removed cutting board from use.4-501.11 good repair and proper adjust |
| 2013-11-18 |
8 |
6-301.14 handwashing signageeach handwash sink shall be supplied with a handwash sign. observed no handwash sign in restroom handsink. cdi, operator given a sign. |
| 2013-11-18 |
1 |
2-102.12 certified food protection managerat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2013-11-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food so cross contamination is prevented. observed a package of raw chicken patty with commercial packaging open stored above raw sausage. observed a package of r |
| 2013-11-18 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors and walls shall be designed and constructed to be smooth and easily cleanable. observed baseboard damage at can wash. observed heavy wall damage behind warewashing machine and drainboards.6-501.12 cl |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping cloths in sanitizer in between uses. observed a wet wiping cloth used to stabalize cutting board in kitchen. repeat. |
| 2013-11-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils in a clean, dry area. observed several utensils being stored in a black container accumulating food debris. |
| 2013-11-18 |
46 |
4-501.14 warewashing equipment, cleaning frequencywarewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil accumulating on drainboards of warewashing sinks. |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed 1 container of cooked chi |
| 2013-09-04 |
4 |
2-401.11 eating, drinking, or using tobaccogeneral comment: an employee may drink from an enclosed beverage container if handled to prevent contamination of employees hands and equipment. observed 1 enclosed employee beverage with straw located next to a |
| 2013-09-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed 1 open bag of cabbage |
| 2013-09-04 |
34 |
•4-204-112 temperature measuring devices-functionalityat least one integral thermometer shall be provided or one shall be placed in hot hold or cold hot unit storing potentially hazardous food. observed 2 door reach-in refrigeration temperature measuring |
| 2013-09-04 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed wet wiping cloth used to stabalize cutting board at prep area. |
| 2013-09-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed 2 drink pitchers stored as clean but soiled. observed meat slicer that operator stated wasn't in use but |
| 2013-09-04 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed dry food debris inside drawer of toastmaster equipment. observed food debris on low shelving underneath prep table. observed soil accumulating on |
| 2013-09-04 |
51 |
5-501.17 toilet room receptacle, coveredgeneral comment: provide a covered receptacle for restrooms used by female employees. observed no cover on garbage can in employee restroom. |
| 2013-09-04 |
52 |
5-501.11 outdoor storage surfacegeneral comment: an outdoor storage surface for refuse shall be constructed of nonabsorbant material such as concrete or asphalt. observed outdoor dumpsters sitting on grass but operator stated that they will be installing |
| 2013-09-04 |
41 |
3-304.12 in-use utensils, between-use storagestore in-use utensils properly. observed 1 tong handle stored on a sausage patty behind counter. cdi by instruction. |
| 2013-06-04 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed wall damage in employee restroom. |
| 2013-06-04 |
52 |
an outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth; durable; and sloped to drain. observed outdoor dumpster sitting on gravel and soil. |
| 2013-06-04 |
45 |
keep equipment in good repair. observed rusty shelving on bottom of food prep table. observed 2 lights out in dry storage area. |
| 2013-06-04 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.observed several stack |
| 2013-06-04 |
39 |
store wet wiping clothes in sanitizer in between uses. observed 1 wet wiping cloth stored on food prep table. |
| 2013-06-04 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material..observed 5 spray bottles of cleaners and toxic sub |
| 2013-06-04 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed 4 open bags of cut lettuce not date marked. cdi; operator voluntarily discarded lettuce. |
| 2013-06-04 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2013-06-04 |
14 |
provide sanitizer at proper concentration. observed quat sanitizer in bucket below 200ppm. cdi; operator refilled bucket to proper concentration. |
| 2013-03-22 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed shelving in walk-in cooler rusting. observed bottom and legs on prep tables rusting; chipping peeling paint. |
| 2013-03-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed on tables (bottom); shelving; and refrigeration shelving. |
| 2013-03-22 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-03-22 |
53 |
physical facilities shall be maintained in good repair. observed walls in need of repair throughout. (a) physical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed under and behind equipment. |
| 2013-03-22 |
52 |
an outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth; durable; and sloped to drain. observed no concrete or asphalt surface under dumpsters (soil |
| 2013-03-22 |
14 |
(a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |