| Violation Date |
Code |
Description |
| 2019-01-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling in dry storage area is not smooth and easily cleanable. |
| 2019-01-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with popcorn had no hair restraint. ensure a hair restraint is worn at all times while working |
| 2019-01-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one of the front handsinks had no paper towels or hand drying alternative. cdi- paper towels placed at handsink. |
| 2019-01-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager during inspection. ensure a certified food protection manager with active managerial control is present during all hours |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit in need of shelving replaced. repeat no points deducted; food establishment has fixed prior issue (just had service) and is waiting on new racks. |
| 2018-01-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. make sure to increase cleaning frequency. cdi reviewed cleaning frequency with pic and how to properly clean ice machine |
| 2018-01-23 |
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 food employees not using a protective barrier to turn off faucet. cdi reviewed cleaning p |
| 2017-10-10 |
8 |
5-202.12 handwashing sinks, installation - pf a handwashing sink on a self-closing, slow-closing, or metering faucet that shall provide at least 15 seconds of water flow. observed hand sinks in bathroom not consistently flowing for 15 seconds. make sure t |
| 2017-10-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up and debris in top of ice machine. make sure to increase cleaning frequency. cdi spoke to pic to ensure that ice machine will be properly |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of reach in unit. keep in good repair. repeat. |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris under popcorn machine, bottom of reach in units. increase cleaning frequency. |
| 2017-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food above food establishment food. make sure to store in a manner of decreasing potential contamination; not above food, single |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed bottom reach in unit with standing water in bottom. make sure to have maintenance look at it. |
| 2017-04-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entrance to food establishment, did not observe a certified food protection manager. |
| 2016-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan soiled with dust debris. |
| 2016-06-23 |
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 hot dogs that were held in the facility since 6/10. cdi hot dogs discarded. |
| 2016-06-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2015-10-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one on staff has certified food protection manager certification. |
| 2015-06-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - employee beverages and containers commingled with measuring cups for establishment. designate an area for employee items. |
| 2015-06-15 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in reach in units are chipping on the ends. assess and repair/replace. |
| 2015-06-15 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - dial thermometer read 28f in ice bath. cdi- thermometer was calibrated. |
| 2015-06-15 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - 0 pts - one hand sink in one's restroom read 94f. cdi- mixing valve was turned and water read 101f. |
| 2015-06-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic does not have cfpm certification. |
| 2014-10-13 |
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 hot dogs in low cooler dated 10-5 and 10-6. cdi- discarded during the inspection. |
| 2014-10-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection certification. |
| 2014-02-20 |
1 |
2-102.12 certified food protection manager ensure a certified food protection manager is on site at all times. observed pic has no food safety certification |
| 2014-02-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness in use sanitizer solutions shall be at proper concentrations at all times. observed qac sanitizer in bucket at 100 ppm.cdi- pic had st |
| 2014-02-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking 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). obs |
| 2013-06-21 |
53 |
observed 1 ceiling tile missing in kitchen. |
| 2013-06-21 |
43 |
4-903.11 ensure single service items are stored off the floor. observed solo cup box on the floor in storage room. |
| 2013-06-21 |
1 |
2-102.12 ensure a certified food protection manager is on site. advised points will be deducted after jan 2014 if not on site. |
| 2012-12-26 |
42 |
ensure utensils are stored where they are not exposed to splash; dust or other contamination. observed scoop for nuts stored on dusty surface. |
| 2012-12-26 |
26 |
ensure that quat sanitizer is maintained at levels that do not exceed maximum safe concentrations. observed one spray bottle 500 ppm; cdi by refilling. |
| 2012-12-26 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-12-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |