| Violation Date |
Code |
Description |
| 2018-12-27 |
54 |
6-303.11 provide at least 20 foot candles of light above ware washing areas. provide 10 foot candles of light in the dry goods storage room. comment: in the outdoor storage room (packaged foods, to go boxes, napkins and other dry goods), lighting was at 0 |
| 2018-12-27 |
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. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris on racks above the prep sinks. observed grease buildup on hoods above fryers/ovens at line. ice buildup noted inside the two door reach in fre |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved several knives in the kitchen stored 'clean' with food debris in soiled container. cdi. the manager placed the knives and container in the dish pit to |
| 2018-12-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pcomment: ready to eat shredded lettuce observed underneath unwashed lemons and other produce in the walk in cooler. cdi by instruction to manager to move the lettuce. |
| 2018-12-27 |
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. -pobserved employee handle raw ground beef with gloves then to handle read |
| 2018-09-25 |
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 wings cooling at insufficient rate to meat cooling parameters . cdi changed cooling method and proper cooling was achieved |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meatloaf, pork , turkey, wings, burgers, thick burgers in lowboy held at greater than 45 degrees . cdi discarded all tcs products . |
| 2018-09-25 |
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 hummus opened with no date labels.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it |
| 2018-09-25 |
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 wings cooling in too great of volume and tightly covered . cdi v |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed numerous pieces of equipment in need of gasket replacement. lowboy cooler in need of repair to maintain proper temperatures. 10 day verification required.4-501.12 resurface or replace cutting surface |
| 2018-09-25 |
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 missing tiles in kitchen over prep line.6-501.12 floors, walls, ceilings inc |
| 2018-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored in reach in unit over the food. same violation same bottle as last inspection. repeat. cdi bottle moved to bottom shelf. |
| 2018-06-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms and tomatoes being stored above rte (bagged cut carrots and lettuce). cdi pic had rte items moved to top shelf. |
| 2018-06-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with pic, stated that cutting boards are only cleaned once per day and tcs foods come in contact with it. cbi reviewed with pic correct c |
| 2018-06-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed same asterisk symbol marked for raw/under-cooked foods also used for sandwich specials. verification requ |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer can work properly. observed food employee using a towel to dry equipment/utensils. make sure to allow everything to |
| 2018-06-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged ceiling tiles over near ware washing. make sure to keep in good repair |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and build-up on shelving for dry clean equipment, fans that are blowing in kitchen, sides of the equipment etc. make sure to increase cleanin |
| 2018-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as cell phones being stored over food preparation surfaces, equipment and food. cdi pic had moved to bottom shelf. |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket no longer attached on low boy on line. observed damaged gasket on both reach in units. repeat. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitiz |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on inside of gasket. |
| 2018-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several coolers throughout facility. pic stated that they have been ordered and facility is awaiting arrival.4-501.12 resurface or replace cutting surfaces that can no longer be effec |
| 2018-02-13 |
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 spinach dip dated 2/5. cdi by voluntary discard. |
| 2018-02-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bottle of gatorade stored on top shelf of reach in freezer. cdi by removal to proper storage location. |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top measuring above 45f. cdi by removal of items to walk in to rapidly cool. keep lid to flip top closed to mitigate temperature rise. |
| 2017-08-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-08-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickles stored on floor in walk in cooler. |
| 2017-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with debris build up. cdi by removal for recleaning.4-602.11 clean the equipment and utensils used with nontcs foods as req |
| 2017-08-11 |
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 of debris in reach in cooler. |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed reach in with broken gasket and another reach in with a broken handle. observed shelving in walk in with chips in the paint and rusting. |
| 2017-08-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up of debris on floor of walk in cooler.6- |
| 2017-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of one container of tomatoes in the flip top measuring at 50. cdi by voluntary disposal. |
| 2017-04-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed 3 containers of spinach dip and one container of pimento cheese dip past the date marking window |
| 2017-04-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottles of window cleaner and other chemicals stored on the same rack as the clean utensils and containers. cdi by removing to a proper location. |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-04-11 |
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 of debris on fryers and racks containing the stored as clean utensils and containers. |
| 2017-04-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris on floor around equipment such as fryers. |
| 2017-04-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the dry storage area. recommend some form of barrier to prevent entry of pests. |
| 2017-01-19 |
53 |
observed floor around friers collecting residue and odor present in area.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize |
| 2017-01-19 |
47 |
observed debris collecting inbetween friers, and inbetween frier and grill.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-01-19 |
45 |
observed 2 door refrigerator and 2 door reachin at cook line with damaged gaskets.4-501.11 maintain equipment in good repair. |
| 2017-01-19 |
39 |
observed several wiping cloths in sanitizer bucket not completely submerged in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-19 |
14 |
observed residue collecting on interior of ice machine.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-08-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food items in a steam table below 135f (see chart). cdi- pic reheated all foods to above 165f (see chart). |
| 2016-08-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a cutting board near the flip top line cooler. |
| 2016-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried debris accumulation on the can opener blade. cdi- item set aside for recleaning. |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of food stacked above the container fill lines and cold holding above 45f in the flip top line cooler. cdi- top portions were relocated to a flip top reach in coo |
| 2016-08-15 |
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 walls around the out |
| 2016-08-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit on site for measuring the concentration of the dish machine sanitizer. vr within 10 days. |
| 2016-08-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sanitizer buckets stored on the floor in the kitchen. |
| 2016-05-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken floor tiles/worn grouting in the dish pit. |
| 2016-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on cold holding equipment in the kitchen. |
| 2016-05-11 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 sanitizer buckets with ~50ppm quat concentrations. |
| 2016-05-11 |
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 whole beef roasts cooling on sheet pans in the walk in cooler. the roast |
| 2016-05-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one opened bag of feta cheese not dated. cdi- datemark added. |
| 2016-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes and leaf lettuce stacked above the container fill lines and cold holding above 45f in a flip top cooler (see chart). cdi- top portions of foods were removed fo |
| 2016-05-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizing dish machine not dispensing chlorine in the sanitize cycle. cdi- machine was repaired during inspection. |
| 2016-02-15 |
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 the container in a flip top cooler and above 45f (see chart). cdi- top portion of lettuce was removed and placed into a reach in co |
| 2016-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on 3 utensils that were stored clean and 2 containers that were stored clean. cdi- items set aside for recleaning. |
| 2016-02-15 |
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 using tphc for co |
| 2016-02-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hot water faucet at the 3 compartment sink not functioning properly. |
| 2016-02-15 |
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 side of the fryer, debris on the backside of the flat top grill, debris on the side of the oven, and debris accumulation |
| 2016-02-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed linen fibers on several cleaned bowls. |
| 2015-11-03 |
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 a dusty shelving unit above the hand sink in th |
| 2015-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on reach in coolers in the kitchen. |
| 2015-11-03 |
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 wings and meat loaves cooling at room temperature on sheet pans. |
| 2015-11-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer spray bottle with chlorine at a concentration above 200ppm. cdi- bottle contents were emptied. |
| 2015-11-03 |
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 chicken wings cooling at room temperature at 1:05pm at ~75f. the chicken wings were placed into plastic tubs and lidded an |
| 2015-08-03 |
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/ oil residue above the reac |
| 2015-08-03 |
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 5 plastic containers with multiple cracks in them. cdi- containers discarded.4- |
| 2015-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the can opener blade. cdi- item set aside for recleaning. 4-501.114 maintain sanitizer at correct concentrations. -p observ |
| 2015-08-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed 1 tube of raw ground beef stored over a container of raw fish in the walk in cooler. cdi- storage rearranged. |
| 2015-08-03 |
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 placing diced chicken onto a salad with bare hands. cdi by instruction, chicken was discarded. |
| 2015-03-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic nor any staff member to have food safety manager certification. |
| 2015-03-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. cdi- instruction provided observed wait staff clean off plate and return to dining room without washing hands. cdi- instruction prov |
| 2015-03-31 |
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 multiple contianers of tcs foods including but not limited to cooked roast beef and open bags of spinach not date marked. cdi- date |
| 2015-03-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed some burgers not disclosed as cooked to order on menu. vr for corrections to menu |
| 2015-03-31 |
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 multiple soiled wiping cloths on food prep surfaces. cdi- removed |
| 2015-03-31 |
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 multiple floors walls and ceilings in need of cleaning. |
| 2015-03-31 |
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 one container of flour unlabeled. cdi- labeled |
| 2015-03-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non certified crock pot used to hot hold au jus. |
| 2014-12-18 |
41 |
3-304.12 store 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 utensil stored in 90 f water. cdi- changed to clean dry container |
| 2014-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed coke in box stored on floor and open container of onions in shed. cdi- remove from floor and covered onion container |
| 2014-12-18 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. repeat violation. observed cheese and artichoke sauces cooling in high volume plastic containers in unstirred ice bath. |
| 2014-12-18 |
1 |
2-102.12 pic shall be a certified food protection manager. observed pic not food safety certified. |
| 2014-08-08 |
1 |
2-102.12 facility shall ensure pic with food safety certification is present during food preparation. observed no one onsite with food safety certifcation. |
| 2014-08-08 |
18 |
3-501.14 ensure proper cooling of tcs foods; 4 hours for non heated tcs foods. observed salsa at 47 f in walk in cooler cooling from yesterday. cdi- discarded |
| 2014-08-08 |
4 |
2-401.11 ensure employee beverages are covered and stored below food/food contact surfaces. observed food employee prepping chicken with drink stored next to cutting board. cdi- removed; instruction provided |
| 2014-08-08 |
6 |
2-301.14 wash hands in between tasks such as working with raw proteins and other tasks. observed food employees handling raw chicken then handling multiple surfaces around kitchen without washing hands. cdi- instruction provided |
| 2014-08-08 |
19 |
3-501.16 (a)(1) maintain hot held tcs foods at 135 f or hotter. observed soups and sauces at 70 f to 120 f in table top steam table. cdi- reheat t above 165 f |
| 2014-08-08 |
21 |
3-501.17 ensure open, ready to eat tcs foods are properly date marked. observed three day old shaved roast beef, other cooked proteins and pastas salad and cooked vegetetables not date marked . cdi- allowed to date mark3-501.18 ensure tcs foods date marke |
| 2014-08-08 |
45 |
4-501.11 maintain equipement in good repair and proper adjustment. observed all foods in walk in cooler at 46 f at 11am. vr |
| 2014-08-08 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder. observed pimento cheese, tomato soup , salsa and other tcs foods at 46 f in walk in cooler. vr for cold holding |
| 2014-03-27 |
23 |
3-603.11 proteins served raw or undercooked shall be disclosed and a consumer advisory shall be provided on the menu. observed facility has improper disclosure , advisory and disclosure. vr. |
| 2014-03-27 |
18 |
3-501.14 cooling cooked tcs foods shall be cooled to 70 f within 2 hours of reaching 135 f and witihn 4 additional hours must be 45 f or colder. observed prime rib roasts at 74 f after 4 hours of cooling. cdi- reheated to above 165 f. |
| 2014-03-27 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-09-11 |
8 |
6-301.14 handwashing signage. observed empliyees must wash hands signs are fading at kitchen handsinks. replace as necessary. |
| 2013-09-11 |
16 |
3-40.1.14. non-continuous cooking of animal foods. discussed with pic the cooking procedure for wings. discovered facility procedure involves partially cooking wings, then cooling, then finishing to 165f+ as each order is placed. explained to pic that thi |
| 2013-09-11 |
35 |
3-302.12 food storage containers identified with common name of food. label all foods removed from original container. observed parsley flakes, oil, and garlic salt not labeled. repeat - found last inspection as well. |
| 2013-09-11 |
1 |
2-102.12 certified food protection manager. ensure certified food manager is on duty at all times. observed no certified manager. have in place by january 1, 2014. |
| 2013-09-11 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed split gaskets at several coolers - both line prep coolers, cooler with fish on end of line, 2 door upright cooler, and expo area undercounter cooler. observed several cooler racks showing rust |
| 2013-09-11 |
47 |
4-602.13 nonfood contact surfaces. general cleaning needed in several areas which are showing heavy dust/grease/spills: kitchen ceiling tiles, kitchen lights, upper kitchen shelving, lower dry goods storeroom shelving, electrical panel area above fish bre |
| 2013-09-11 |
39 |
3-304.14 wiping cloths, use limitation. store damp wiping cloths between uses in labeled bucket of sanitizer held at proper strength and stored off the floor. observed one damp cloth at bar as bar was being set up for the day. |
| 2013-02-11 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-02-11 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure and reminder located on back side of menu; not on the page where burgers ar |
| 2013-02-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat and which will be held in facility for more than 24 hours after opening or preparing are properly date marked. observed american cheese; half and half; meatloaf; |
| 2013-02-11 |
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 at least one hand sink (bar). |
| 2013-02-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2012-10-05 |
7 |
observed chef touch ready to eat sliced chicken with his bare hands. cdi by instruction; disposal. see 3-301.11. remember: no bare hand contact with ready to eat foods. |
| 2012-10-05 |
46 |
observed wash water at bar sink measuring 92f. maintain at or above 110f at all times. see 4-501.19. |
| 2012-10-05 |
44 |
observed cook using gloved hand to touch raw hamburger when placing on the grill; then using same gloved hand to touch bun bag; preparing to remove bun for use. cdi by stopping cook before he touched bun. see 3-304.15. |
| 2012-10-05 |
39 |
observed wiping cloths left out on food prep surfaces. cdi by instruction; discussion. see 3-304.14. |
| 2012-10-05 |
34 |
observed thermometer in use for measuring food temps did not have a thin enough probe. cdi by discussion. see 4-302.12. |
| 2012-10-05 |
23 |
observed posted signage with reminder; but no disclosure and reminder were present on menu. cdi by discussion; instruction. left handout. see 3-603.11. |
| 2012-10-05 |
13 |
observed one bag of panko crumbs left unsealed in storage. cdi by instruction. |
| 2012-10-05 |
1 |
observed pic present but without certification. cdi by instruction. see 2-102.12. |