| Violation Date |
Code |
Description |
| 2018-12-27 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c observed a few broken/ missing baseboard tiles in the kitchen. a work order was already requested by the pic.6-501.12 cleaning, frequency and restrictions - c observed build up presen |
| 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 build up on the back of the slicer, areas of the potato slicer/wedger, fan guards in the wic, bottoms of prep cooler drawers, soda gun holder at th |
| 2018-12-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed cook line hand sink not in operation and prep sink next to this sink with a dripping cold water knob. hand sink should be repaired so cook line employees don't have to leave their area to |
| 2018-12-27 |
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 pink salt labeled at pink country time lemonade in the office. 2 ounces of diluted pink salt are used in a chicken recip |
| 2018-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw sausage and ham in the top of the cook line prep cooler above 45f cdi by placing items in the wic. items are removed at the end of breakfast and restocked for lunch. col |
| 2018-12-27 |
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 bechamel sauce cooling at a rate of .047 degrees per minute. this creamy sauce may need to be stirred more frequently to c |
| 2018-12-27 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed a full box of oysters without an tag. cdi by having the shipper email them a tag and printing it out for the box. for |
| 2018-12-27 |
8 |
6-301.12 hand drying provision - pf observed no paper towels at the bar hand sink. this is a repeat item, but half points were taken because the bar was not open for service. cdi (corrected during inspection) paper towels were place next to the sink. |
| 2018-06-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash sign at bar hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at hand sink in bar area. cdi-pic moved paperto |
| 2018-06-19 |
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 oregano vin dressing dated 6/12. observed open mayo jar with no date. cdi-pic discarded items.ob |
| 2018-06-19 |
25 |
3-302.14 protection from unapproved additives - p observed pink salt on site. through discuss pic stated was only used for tartar that was made daily. ehs supervisor called and stated to denote item on the report and will work through it before next inspe |
| 2018-06-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 food employees handling food with out hair restraints. observed 2 food employees handling food without beard gua |
| 2018-06-19 |
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 items in ice bath without active stirring and observed several items that |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in. observed split and mis shaped gaskets in reach ins and cold drawers. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gaskets. observed soiled shelving in walk ins. |
| 2018-06-19 |
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 on ceiling tiles and ac vents in kitche |
| 2018-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes on prep surfaces upon entry. |
| 2017-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plastic containers stacked while still wet. repeat |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wiping cloths stored on counters, and prep tables. repeat 3-304.14 wiping cloths, use limitation - c observed wiping cloths used as a drain board for squeeze bottles containi |
| 2017-11-15 |
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 several working containers, and squeeze bottles of foods not easily identifiable throughout the establishment with out ide |
| 2017-11-15 |
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 cut tomatoes prepared the day prior to inspection with no date mark. observed mashed potatoes in walk in cooler with no date mark. |
| 2017-11-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle ready to eat roasted tomatoes with same gloves used to handle raw shelled eggs. cdi, corrected by instruction, food employee washed hands before donning new glov |
| 2017-06-08 |
21 |
observed cream cheese with 5/27 date in refrigerator. observed arugula not dated.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. -p3-501.17 date mark/label |
| 2017-06-08 |
8 |
observed one hand sink with no paper towels.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-06-08 |
14 |
observed stacked plastic containers nested with sticker residue present on exterior of containers. observed ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-06-08 |
18 |
observed mashed potatoes cooling on speed rack in pan, covered at 91.6 to 87.4 in 16 minutes with a cooling rate of .26. cooling rate must be at least .54 per minute. cdi - apportioned into multiple pans and temperature at xx3-501.14(a) quickly cool cooke |
| 2017-06-08 |
23 |
observed no consumer advisory for cesar salad where cesar salad was an option on the left side for the lunch menu.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2017-06-08 |
16 |
observed roast beef in 2 door refrigerator. pic stated that roast is cooked to 120 degrees then cooled, a and reheated for immediate service. cdi - discarded. gave cooking temperatures for roast 130 degrees for 112 minutes. pic stated that they will slice |
| 2017-06-08 |
41 |
observed scoop with no handle in flour.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. |
| 2017-06-08 |
42 |
observed wet stacked plastic containers.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-08 |
45 |
repeat non-complaince: observed shelves in 2 door cooler next to dish area damaged.4-501.11 maintain equipment in good repair. |
| 2017-06-08 |
39 |
observed soiled wiping cloth near seafood station on speed rack.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. |
| 2017-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling paint on shelves in several reach-in units. |
| 2017-01-31 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer provided in drawer cooler at server station. |
| 2017-01-31 |
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 blanched fries cooling out of temperature control. fries were below 135f |
| 2016-10-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed half drank bottle of water and employee meal stored in drawer of barista fridge with restaurant food. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-10-20 |
7 |
3-301.11 preventing contamination from hands - p,pf observed bare hand contact of tomatoes being halved on salad line. **do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p cdi |
| 2016-10-20 |
8 |
6-301.12 hand drying provision - pf observed no paper towels at hand sink on salad line. cdi - paper towels replaced. |
| 2016-10-20 |
12 |
repeat: 3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container isused. store tags in chronological order for 90 days. -pf observed multiple shellfish tags with no date of last sale rec |
| 2016-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon & raw fish stored over au jus, cooked short ribs, pasteurized crab, hamachi, and tuna served undercooked. cdi - walk-in rearranged. |
| 2016-10-20 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed bag of oysters that had been received earlier today where half the bag were obviously dead oysters. cdi - pic said they were to be returned to vendor and training of employee who accept |
| 2016-10-20 |
31 |
3-501.15 cooling methods - pf observed tomatoes cooling at 55f in top park of make unit and tomatoes cooling tightly covered in walk-in. ** quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air |
| 2016-10-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c many items stacked wet. air dry completely before stacking. |
| 2016-10-20 |
45 |
| 4-202.16 nonfood-contact surfaces - c repair damaged lid to make unit when styrofoam was exposed and freezer where ice was builing up. |
| 2016-10-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed broken floor tiles near trench drain. |
| 2016-10-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf pan of short ribs not date marked. staff explained procedure and confident when short ribs cooked cdi ribs date marked |
| 2016-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above food prep surface. cdi- removed |
| 2016-06-06 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed multiple shellfish tags with no date of last sale recorded. |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed inside of ice machine to have slight pink slime. cdi- |
| 2016-06-06 |
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 mutliple date mark applicable tcs foods like but not limited to cooked beets not date marked. cdi- date marked |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple rack shelves with excessive grease accumulation. |
| 2016-06-06 |
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 some areas of floor under equipment not cleaned |
| 2016-06-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed caesar salad with no disclosure. cdi- corrected onsite |
| 2016-03-14 |
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 observed facility provide letter for hamachi and salmon offered undercooked without sufficient parasite destruction documentatio |
| 2016-03-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep sink. cdi- removed |
| 2016-03-14 |
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 multiple food employees bare hand contact prepped ready to eat foods and multiple ready to eat foods atop r |
| 2016-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one hand sink not operational due to broken pipe. observed bar hand sink to be filled with ice and beverages. vr |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked tomatoes, shallots and garlic cold holding from 53 f to 70 f in multiple different prep units. |
| 2016-03-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on paper blackboard menu for scottish salmon. vr and regular menu with par boiled eg |
| 2016-03-14 |
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 some tcs foods on tphc not |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed both prep units opposite hot cook lines failing to maintain tcs foods at 45 f or colder. cdi- removed to cool or placed on tphc vr |
| 2016-03-14 |
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 butternut soup placed in tightly covered plastic container at 53 f. cdi- t |
| 2016-03-14 |
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 cooked foods like risotto, shrimp, not date marked. cdi- date marked |
| 2015-10-27 |
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. observes sanitizer in buckets with visible floating debris. cdi- discarded |
| 2015-10-27 |
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 and a small amount of a butter based sauce on day 8 from date mark. cdi- discarded |
| 2015-05-13 |
45 |
4-501.11 maintain equipment in good repair. observed lid liners on two flip top prep coolers were loose, hinges also in poor repair or missing. observed split gasket on walk in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be e |
| 2015-05-13 |
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 a few working containers of salt and oil unlabeled. |
| 2014-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels sitting out at several stations. cdi. |
| 2014-12-12 |
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 house made bbq sauce dated 12/2 that was still in the walk-in. cdi - discarded. 3-501.17 da |
| 2014-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed hamachi which is served as a raw ready to eat food stored under other raw foods. this should be stored by the oysters above other raw products but below anything that is ready t |
| 2014-12-12 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed a few tags that had not been dated. most recent tags and |
| 2014-09-09 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed some foods such as herbs being stored on absorbent toweling. cdi - pic removed toweling. |
| 2014-09-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed soft boiled eggs (undercooked) stored in cold drawer for later use. cdi - explained to pic that approved paperwork fro |
| 2014-09-09 |
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 no date marking on goat cheese, feta cheese, fresh mozzarella. cdi - voluntarily discarded. 3-501.18 discard the food requiring da |
| 2014-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed front sandwich board menu and written menu missing disclosure asterisk on a few items. vr - will return |
| 2014-09-09 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed bottle of ibuprofin stored in bakery area. cdi - removed. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one sanitizer |
| 2014-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested utensils. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knives sto |
| 2014-09-09 |
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 wristwatch. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed fo |
| 2014-09-09 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed ceiling tile replacement is progressing in stages. engineering facility is gradually replacing absorbent ceiling tiles with tiles tha |
| 2014-09-09 |
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 unlabeled working containers of salt and oil. |
| 2014-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pair of eyeglasses stored in tray with towel and clean knife. glasses and towel removed, knife taken to dish. |
| 2014-04-10 |
38 |
2-303.11 prohibition-jewelry - c. food employees shall not wear jewelry on their hands or arms except for a smooth wedding band. observed food employee wearing wristwatch. |
| 2014-04-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. observed floor tiles are currently being currently regrouted under warranty, as grout wor |
| 2014-04-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. store cleaned equipment and utensils, clean linen, single service and single use articles in a clean dry location, where they are not exposed to |
| 2013-10-04 |
22 |
3-501.19 time as a public health controlrules require written procedures be present and followed properly to protect tcs foods protectedusing tphc. observed butter with no time stamps.cdi- labeled |
| 2013-10-04 |
27 |
8-201.13 when a haccp plan is requiredrules require a haccp plan for using food additives that are not gras.observed facility colors chicken livers with instacure(pink salt)vr |
| 2013-10-04 |
30 |
8-103.11 documentation of proposed variance and justificationfood code rules require documentation of proposed variance and justification.observed facility uses a non gras food additive to color chicken liver pate with no documentatiion of propsed varianc |
| 2013-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentrules require refigeration equipment to be in good repair and operating properly. observed cold hold unit not able to hold opened tcs foods at 45 f or colder. vr |
| 2013-08-05 |
22 |
3-501.19 time as a public health controlrules require written procedures for using time as public health control.observed facility does not have written procedure for tphc for butter or hollandaise sauce. cdi-procedure written |
| 2013-08-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 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 |
| 2013-08-05 |
20 |
| 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all foods in top of cold |
| 2013-08-05 |
12 |
3-202.18 shellstock identification 3-202.18 shellstock identification. (a) shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the |
| 2013-05-15 |
12 |
faciltiy emailed appropriate letters of parasite destruction. |
| 2013-05-14 |
7 |
b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils suc |
| 2013-05-14 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-05-14 |
4 |
4.rules prohibit storage of employee food and beverages above food/food contact surfaces. observed employee water bottle stored on back of cooking equipment. cdi- pic voluntarily discarded |
| 2013-05-14 |
12 |
) if raised in open water; are raised in net-pens; or(b) are raised in land-based operations such as ponds or tanks; and(c) are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured fish. observed letter of pa |
| 2013-05-14 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-05-14 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple containers of cut leafy greens not date marked. cdi- date marked |
| 2013-05-14 |
22 |
4) the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. p observed butter held using tphc in cold hold prep unit. cdi- corrected through instruction |
| 2013-05-14 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-05-14 |
27 |
(a) before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under ? 8 201.14 and the relevant provisions of this code |
| 2013-03-12 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-12 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-03-12 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked foods not date marked alond with opened cut leafy greens and shallot con fi one day out of date. cdi- date marked and/or di |
| 2013-03-12 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed multiple foods in prep cooler to be 48-51 f; including but not limited to cheese; swordfish and cooked vegetables. cdi- removed to flash cool |
| 2013-03-12 |
16 |
rules require : 74oc (165of) or above for 15 seconds for poultry; baluts; wild game animals as specified under subparagraphs 3 201.17(a)(3) and (4); stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites; or stuffing containing fish; |
| 2013-03-12 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-03-12 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-17 |
21 |
rules require all ready to eat tcs foods be clearly date marked once opened. observed venison stock two weeks past discard date. cdi- voluntarily discarded. |
| 2012-12-17 |
16 |
rules require prior written approval of incomplete cooking processes for raw proteins that are cooled and not for immediate service. observed cooked chicken quarters(fully cooled) and lobster(cooling) with no written procedure approved by mchd. cdi- corre |
| 2012-12-17 |
22 |
rules require written procedure when time as a public health control is used in place of temperature control for tcs foods. observed softened butter correctly documented but another heated softened butter with no documentation. cdi- new procedure generate |
| 2012-12-17 |
13 |
rules require food be stored to prevent cross contamination from raw proteins to ready to eat foods. observed cooked chicken under raw beef in walk in cooler. cdi- reorganized |