| Violation Date |
Code |
Description |
| 2018-12-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged shelving behind front counter. |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulating on dish machine |
| 2018-12-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed straws stored in container collecting residues. |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being wet stacked. |
| 2018-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boes / containers of food on ground in wic. operator stated foods recently delivered. |
| 2018-12-03 |
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 several foods p |
| 2018-12-03 |
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 several deep containers of lettuce cooling while covered in wic. cdi, le |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pasta salad, melon, lettuce, sauce, cheese on right side of prep unit near grill not holdoing required tempeature. cdi, foods on unit over 4 hours voluntarily discarded by pic |
| 2018-12-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed slicer and several pans stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. slicer cleaned. |
| 2018-08-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed unwashed strawberries over washed produce and some washed produce uncovered / unprotected in bins. cdi to cover washed produce and protect after washing. improvement made since pr |
| 2018-08-24 |
21 |
general comment: 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 with a preparation date with chicken salad and quesadilla of 8/24 but pic stated that chicken used |
| 2018-08-24 |
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 recently prepared cabbage cooling in tightly covered containers in flip |
| 2018-08-24 |
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 several foods p |
| 2018-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed feta cheese and cut tomatoes overstacked in prep unit above 45 degrees f. cdi, feta cheese relocated to rapidly cool and tomatoes voluntarily discarded by pic. |
| 2018-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters uncovered / unprotected in cabinet and top of equipment. |
| 2018-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine accumulating soil and debris. |
| 2018-08-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed pan of soiled utensils stored on clean drain board next to clean equipment. |
| 2018-05-29 |
6 |
2-301.14 when to wash - p - observed 1 food employee handle raw lamb meatball then ready to eat food without washing their hands in between. cdi, employee voluntarily discarded food handled and washed their hands. |
| 2018-05-29 |
8 |
6-301.12 hand drying provision - pf - observed disposable towel dispenser at handwashing sink not disposing towels due to no batteries in unit according to pic. cdi, operator provided towels.5-205.11 maintain access to handsinks. handsinks may only be use |
| 2018-05-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw ground lamb stored over raw steak in walk in unit. observed unwashed melon and other produce stored over washed and ready to eat foods in walk in unit. cdi, op |
| 2018-05-29 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed tea urn nozzles accumulating black soil residues. cdi, tea urns relocated for cleaning.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - o |
| 2018-05-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed grilled onion hot held at 82 degrees f. cdi, operator reheated onion to 168 degrees and relocated them to rapidly cool. |
| 2018-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce, spinach in prep units overstacked and feta cheese in prep unit overstacked above 45 degrees f. cdi, operator voluntarily discarded lettuce and relocated foods rec |
| 2018-05-29 |
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.- observed several packaged foo |
| 2018-05-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing wrist band when handling food. |
| 2018-05-29 |
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 ice scoop stored in soiled holster at ice machine. |
| 2018-05-29 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen stored on cutting board and equipment in kitchen. |
| 2018-05-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed single-service articles stored with chemicals in storage cabinet. cdi, items relocated for proper storage.7-102.11 common name-working containers - pf - observed unlabeled spray bottle o |
| 2018-02-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw lamb in the walk in cooler. cdi-the sheet pans of lamb were placed onto a higher shelf. |
| 2018-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on top of clean equipment in the back area of the facility. cdi-the drink was discarded. |
| 2018-02-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the hand sink. cdi-paper towels were brought out. |
| 2018-02-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed four pans of rice and power grain hot holding below 135f. three of the pans were not being held in a hh unit. cdi-one pan was discarded, one was reheated, and the last two w |
| 2018-02-26 |
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 mushrooms cooling in the pizza prep flip top cooler. this is not an acc |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket to the bottom drawer of the pizza cooler, a drawer to the lowboy, and both gaskets to the tall reach in cooler. have replaced. repeat.4-501.12 resurface or replace cutting surfaces that |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the shelves in the walk in cooler, the shelf holding the oils, and one of the shelves in the tall reach in cooler. have cl |
| 2018-02-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the faucet of the spray nozzle. have repaired. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler and to the shelves holding the bottles of oil. have cleaned. repeat. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the bottom drawer of the small flip top cooler, and both doors to the tall reach in cooler. have replaced. |
| 2017-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of lemons stored on the floor in the walk in cooler. ensure product is kept at least 6 inches above the floor. |
| 2017-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a container of rice on the counter below 135f. cdi-the rice was removed for proper cooling. |
| 2017-12-11 |
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 employee walk into the walk in cooler and grab celery for the chicken salad with no gloves on. manager st |
| 2017-12-11 |
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.-p observed employee handling a wet wiping cloth cleaning a prep counter. |
| 2017-09-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the counter with facility food. cdi-the drink was moved to the drink stand. |
| 2017-09-21 |
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 two employees wash their hands and then turn the faucet off with their bare hands and no |
| 2017-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat product in the flip top reach in cooler. cdi-the chicken was moved to another location. |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the right flip top unit holding product above 45f, a container of shredded cheese on ice aobve 45f, and several containers of feta cheese on the counter above 45f. cdi-several |
| 2017-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer, several pans and white plates. the manager stated that the white plates are used in the oven with cheese and the cheese has b |
| 2017-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on the counters. cdi-the cloths were moved to sanitizer buckets. repeat.3-304.14(e) store sanitizer containers used for wet wiping cloths off th |
| 2017-09-21 |
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 a cup with no handle stored in the spice container, and tongs with th |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler and the racks holding the oils. have cleaned. |
| 2017-09-21 |
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 the lemon cookie |
| 2017-06-26 |
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 several pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. rep |
| 2017-06-26 |
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 the ice scoop stored in the ice machine with the handle buried in the |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on the counter upon entrance to the kitchen. cdi-the cloths were moved to sanitizer buckets. repeat. |
| 2017-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen. increase pest management. |
| 2017-06-26 |
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 the pasta not cooling fast enough in the thick container. cdi-the pasta |
| 2017-06-26 |
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 pasta shells only drop 3 degrees in a 45 minute time frame. cdi-the pasta was split into two portions for rapid cooling. |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans and white plates with dried on food buildup. cdi-the equipment was brought back to the dish machine for cleaning. |
| 2017-06-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser with dead batteries, and another hand sink that had no paper towels. cdi-paper towels were brought to the empty container and the |
| 2017-01-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the metal plate on the inside of the ice machine. cdi-the machine was wiped down with a sanitizer cloth. |
| 2017-01-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink on the front counter and an employees breakfast stored on the bottom shelf next to a bag of onions. cdi-the employee items were moved to a |
| 2017-01-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling raw beef, then proceed to take gloves off. the employee started working with to go containers prior to washing hands. cdi-had the employee wash hands. rep |
| 2017-01-05 |
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 several items in the walk in cooler cooling with a tightly covered lid. |
| 2017-01-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two large containers of lettuce mix stored on the floor near the prep counter. employee stated they were using the lettuce for |
| 2017-01-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two rags just sitting on the front counter near containers of olive oil. cdi-the wet cloths were placed into a sanitizer bucket.3-304.14(e) store sanitizer containers used for we |
| 2017-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving units in the walk in cooler. pic stated they are in the process of replacing the units. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned |
| 2017-01-05 |
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 caulking to the hand wash sink coming apart from the wall. have recaulked. |
| 2016-10-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic not present during beginning of inspection. no certificate on site. a person in charge shall have a cfpm certification and be present during all hours of operation. |
| 2016-10-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - employee health policy not readily available. pic states it is part of a learning module but could not provide the policy. cd |
| 2016-10-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed employee go from handling raw beef, removing gloves, and donning new gloves without effective hand washing. cdi - employee corrected and washed hands. recommend re-training |
| 2016-10-10 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - 0 pts - parasite destruction letter needed for salmon as it has a consumer advisory. cdi - received. |
| 2016-10-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed employees using same tongs for grabbing ready to eat product and raw product. discontinue. cdi - tongs and pans washed and different tongs wi |
| 2016-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed steak large pan of kabobs (109-121f), rice (120f), chicken breast (121f), and chicken kabobs (120f) out of temperature compliance. cdi - all product reheated to 165f or grea |
| 2016-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - feta (56f), lettuce (51f), and mozzarella cheese (52f) out of temperature compliance. cdi- product was left out for extended period of time. lettuce was double panned and over |
| 2016-10-10 |
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 - 0pts - observed pimento cheese, pasta, mushroom kabobs, and other items on the line not dated. cdi - items dated during inspection. |
| 2016-10-10 |
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 pasta tightly covered in walk in. observed several product prepped and |
| 2016-10-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed employees with several rings that are not plain. |
| 2016-10-10 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed rusted shelving in the walk-in cooler. repair or replace rusting shelving inside walk in cooler. |
| 2016-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed walk in cooler and dry storage shelving with some build up. handles and exterior of equipment soiled. |
| 2016-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - observed employee personal items stored on top of bag of onions. ensure that all employee personal belongs are stored in a location that |
| 2016-06-06 |
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.-p observed dish washer handle soiled dishes then touched clean dishes with |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, cooked mushrooms, and other food items in the cooler drawer at 49 f-50 f due to cooler drawer being frequently opened during peak hours. adjust the thermostat if n |
| 2016-06-06 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed tuna made from room temperature products and ratia yogurt sauce prepared and placed in prep cooler before properly cooling. pr |
| 2016-06-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in the cooler drawers at the cook line. |
| 2016-06-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed soiled ceilings tiles and light fixtures in the kitchen area. clean regularly. |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk-in cooler. repair or replace rusting shelving inside walk in cooler. repeat |
| 2016-06-06 |
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 no lables on pack |
| 2016-02-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean ceilings hvac vents.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: reattach wall joint at mop sink. |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusting shelving inside walk in cooler. |
| 2016-02-18 |
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 rice cooling covered in walk in cooler and mushrooms along with mushrooma |
| 2015-09-30 |
45 |
4-501.11 maintain equipment in good repair. observed shelving rusting and leaning. repair/replace. |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed big clear containers wet stacked. must air dry completely before stacking. |
| 2015-09-30 |
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. -pf : observed rice covered during cooling process (48f) and lettuce washed during insp |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pf: diced chicken 49f, rice 49f in small prep cooler. cdi-dicsarded |
| 2015-04-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p items such as sliced tomates, cut lettuce, and hummus held above 45f in sandwich prep unit. cdi - all pulled to cool. cooler adjusted. |
| 2015-04-15 |
6 |
general comment2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p dish washer handled dirty equipment then removed clean it |
| 2015-04-15 |
7 |
general comment3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p pic touched chicken tortilla with bare hand during inspection. cdi - reminded pic aboutn no barehand |
| 2015-04-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up inside of tea nozzles and on interior surfaces of ice machine. cdi - tea nozzles changed out for clean; staff began cleaning ice machine duri |
| 2015-04-15 |
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 pasta salad cooling while tightly wrapped in walk in cooler. also, sliced |
| 2015-04-15 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-04-15 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-04-15 |
45 |
general comment4-501.11 maintain equipment in good repair. |
| 2015-04-15 |
46 |
4-603.14 - equipment and utensils shall be washed to effectively remove soils. observed dish washer rinse cutting boards in pre-wash area then move them straight to drying rack without washing. cdi - removed and properly washed. |
| 2015-04-15 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-01-22 |
45 |
general comment4-501.11 maintain equipment in good repair. dry storage shelving is rusty. replace. |
| 2015-01-22 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of mozzarella cheese on ice; chesse holding above 45f. cdi - cheese was discarded. |
| 2015-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up around chut inside ice machine. cdi - staff cleaned ice machine during the inspection.4-501.114 maintain sanitizer at correct concentrations. -p sanit |
| 2015-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handsink used as dump sink as evident by ice in handsink basin. cdi - instructed staff that handsinks may not be used as a dump sink: ice melted. |
| 2014-09-25 |
37 |
observed tomatoes being drained on a shelf above the dirty side of the dish area. use the prep area. no food prep should occur in the dish area. |
| 2014-09-25 |
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 labels need pla |
| 2014-09-25 |
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 salad in the customer self service case was as warm as 51f and m |
| 2014-09-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed chicken salad in the customer self service case was date marked for >4 day and food in this case did not appear to hold under 41f. c |
| 2014-09-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee go to the walk-in and open the door and then start preparing food with the same gloves. also an employee opening a cardboard box did the |
| 2014-02-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. thoroughly clean all equipment and utensils. observed large plastic bins which had already been cleaned with food still attached. cdi - recleaned and sanitized. |
| 2014-02-20 |
31 |
3-501.15 cooling methods - pf. use approved methods such as shallow uncovered pans or ice to properly cool potentially hazardous items. observed tightly covered containers of chicken and wraps, as well as potato salad being cooled in the top of a prep u |
| 2014-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils and equipment after sanitizing and before storing observed wet stacked plastic containers. |
| 2014-02-20 |
35 |
3-602.11 food labels - pf. 3-602.11 food labels. food labels must include 1) the common name of the food; 2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) an accurate declaration of the qua |
| 2013-04-02 |
13 |
3-302.11-ensure proper food separation and storage. observed raw fish stored above beef. cdi-fish was moved below beef. observed raw beef kabobs store above cooked roast beef and butter. cdi=raw beef was moved below roast beef and butter. |
| 2013-04-02 |
8 |
6-301.12-ensure proper hand sink maintenance. observed hand towel dispenser not working at one of the hand sinks. cdi-batteries were replaced. |
| 2013-04-02 |
8 |
5-205.11-a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed ice buckets stored in hand sink. cdi-ice buckets were moved. |
| 2013-01-03 |
8 |
a handwashing sink shall be equipped to provide water at a temperature of at least 100f. observed hand sink next to 3 compartment sink with no hot water (handle broken). staff agreed to correct immediately. there is one other hand sink in kitchen staff ca |
| 2013-01-03 |
49 |
5-205.15 plumbing systems shall be maintained in good repair. observed severe leak under 2 bay prep sink (when hot water valve remains on). repair. |
| 2013-01-03 |
39 |
sanitizer buckets with towels should not be stored on the floor. |
| 2013-01-03 |
31 |
3-501.15 cooling shall be accomplished by using an approved method. observed hummus tightly sealed cooling in walkin cooler. advised to vent or use ice bath. observed orzo cooked at 11am temping at 57f at 2:30pm in a deep; covered container. staff spread |
| 2013-01-03 |
26 |
working containers used for storing chemicals shall be clearly identified with the common name of the chemical. observed 2 spray bottles of unidentified pink chemical (staff advised it was bathroom cleaner). staff agreed to label properly. |
| 2013-01-03 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed opened ham chub unlabeled. this was the only item without a date-mark. staff agreed to date-mark from this point forward. |
| 2013-01-03 |
2 |
ensure facility has an approved employee health policy that meets all requirements of 2-201.11. manager was unable to provide any details on a policy. cdi by instruction. handout was provided. |