| Violation Date |
Code |
Description |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on shelves in walk in cooler and crumbs from low prep cooler door gaskets. |
| 2018-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack in dish area. separate to allow air drying. |
| 2018-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on prep counter. cdi - relocated to sanitizing solution. |
| 2018-10-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p cleaners and stainless steel polish stored on top shelf above food items in dry storage room. cdi - chemicals relocated to a low shelf away from food products. |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw steaks in cold drawer cooler holding above 45f. cdi - all pulled to walk in cooler. vr - will return with in 10 days to follow up on cooler. |
| 2018-10-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. one soda gun nozzle with black build up. cdi - pulled for cleaning. |
| 2018-06-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep table. cdi - drink relocated to low shelf. |
| 2018-06-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at hand sink by baker station. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf two handsinks used to store gr |
| 2018-06-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed peppers and undwashed carrots stored above prepped veggies in walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2018-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf metal pans and cutting boards stored as clean with visi |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, cheese, and tomatoes holding above 45f in cold well. cdi - items placed in walk in cooler for rapid cool down. |
| 2018-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. house flies present though out facility. continue working with pest control service provider to eliminate pests. |
| 2018-06-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. separate to allow air drying. |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from fan guards in walk in coolers, fronts of cook line equipment, and inside low prep coolers and cold drawers. points decreased as far less |
| 2018-06-18 |
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. clean floors in walk in cooler around legs of storage rac |
| 2018-02-23 |
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 an employee grab a lemon out of the container to place into a drink. cdi-stopped the employee and instruc |
| 2018-02-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked handsink at the dish machine area. cdi-the plate rack was moved to another location. do not block handsinks. repeat. |
| 2018-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small buildup on a couple of salad plates, and minor buildup on the tomato slicer. cdi-the items were brought back to the dish machine for proper cl |
| 2018-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice in the point flip top cooler, and the shredded cheese and whipped butter in the front line prep cooler holding product above 45f. cdi-the items were placed back into the |
| 2018-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lemons stored on the ground in the walk in cooler. cdi-the container was placed onto the shelf. |
| 2018-02-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility. increase pest control methods. |
| 2018-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the main walk in cooler. manager stated they have shelves on order. have replaced. repeat. |
| 2018-02-23 |
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 shelving in both walk in coolers, the point cooler drawers, the bottom prep shelves next to the onions, and the hoodvents. have cl |
| 2018-02-23 |
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 cleaning needed to the floors underneath the pr |
| 2017-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee gatorade and a drink stored on shelving with facility product. cdi-the drink were moved to the designated drink station. |
| 2017-10-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a speed rack blocking the dish machine hand sink. cdi-the speed rack was moved to another location. |
| 2017-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers with food buildup stored on the clean equipment racks. cdi-the equipment was sent back to the dish machine for proper cleaning an |
| 2017-10-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed shrimp not fully cooked to 145f. the product was roughly 135f. cdi-the product was placed back onto the grill to fi |
| 2017-10-20 |
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 pulled pork that did not fully cool from the night before. the product was between 47f-49f. cdi-the product was discarde |
| 2017-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed prime rib roast hot holding at 124f. cdi-the product was reheated. |
| 2017-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment racks. ensure pans are fully air dried prior to stacking. |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the main walk in cooler, and a damaged large whisk. the manager stated they are still in the process of replacing the shelves, and the whisk was discarded. repeat. |
| 2017-10-20 |
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 both walk in coolers, and to the fry reach in cooler. have cleaned. repeat. |
| 2017-10-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet leaking water at the bar hand sink and the plumbing underneath the dish machine hand sink leaking. have repaired. |
| 2017-10-20 |
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 cleaning needed to the floors in the back stora |
| 2017-08-11 |
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 touching their face and then put on a new pair of glo |
| 2017-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the onion chopper and the tomato slicer containing food buildup stored on the clean equipment rack. cdi-the items were brought back to the dish mach |
| 2017-08-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast hot holding in the hot box between 121-125f. also observed sauteed onions hot holding at 124f. cdi-the roast was placed into cook mode to reheat the product, and the ho |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the tomatoes and the snake bites holding above 45f in the salad ft unit, and the steaks holding between 46-47f in the drawers underneath the grill. the manager will have a tec |
| 2017-08-11 |
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 the green beans cooling with lids in the walk in cooler where the prod |
| 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 the racks and fans in both walk in coolers with buildup. have cleaned. repeat. |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed the shelving in the main walk in cooler with peeling and rust buildup. the facility is in the process of the replacing the shelves. the points stayed the same. have replaced. repeat.also observed bur |
| 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 cleaning needed to the piping and wall behind t |
| 2017-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee purse stored in a clean pot, and an employee lunch stored intermingled with food product in the meat walk in cooler. cdi-t |
| 2017-08-11 |
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 several scoops with the handle stored in the food product, and one cu |
| 2017-05-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the prep counter where the rolls are prepared. cdi-the drink was removed. |
| 2017-05-15 |
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 rice and steak bites that were cooling in flip top units. cdi-both prod |
| 2017-05-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no working thin probed thermometers at the facility. a verification visit will be made within 10 days. |
| 2017-05-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies throughout the facility. increase pest control. |
| 2017-05-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dirty equipment stored ontop of bags of onions. do not stored dirty equipment on food. cdi-the shelf was rearranged so where t |
| 2017-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on counters not in use. store unused cloths in sanitizer buckets. |
| 2017-05-15 |
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 two scoops with the handles stored in the food product. cdi-the scoo |
| 2017-05-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. repeat. a verification visit will be made within 10 days to ensure that the unit has been cleaned an |
| 2017-05-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards that are no longer easily cleanable. have resurfaced or replaced.4-501.11 maintain equipment in good rep |
| 2017-05-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for the chlorine and quat sanitizer. manager stated that the strips had fallen into water and were ruined. a verification visit will be made with |
| 2017-05-15 |
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 racks in the walk in cooler and walk in meat cooler, the hoodvents. have cleaned. repeat. |
| 2017-05-15 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low water pressure at the hand washing sink next to the 3-compartment sink. have repaired. all other sinks had adequate pressure. |
| 2017-05-15 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter on the ground around the gravel area in the back. have cleaned. |
| 2017-05-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed multiple employees handling food product and then immediately handling their cell phones. also observed an employee answer their phone |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the clean equipment racks. fully allow pans to air dry prior to stacking. repeat. |
| 2017-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand wash sink filled with items. cdi-the items were removed to allow for proper usage. |
| 2017-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicers and several plates still containing dried on food residue. cdi-the plates were brought back to the dish machine for washing.observed bui |
| 2017-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato skins over stacked in the flip top unit and holding above 45f. cdi-the top layer was discarded. |
| 2017-01-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored ontop of a box of food product in the walk in meat prep cooler. cdi-the container was removed. do not stored sanitizer on top of food products. |
| 2017-01-11 |
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 containers of dried spices not properly labeled. have labeled. |
| 2017-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths sitting on the prep counters. cdi-the cloths were placed into sanitizer buckets. |
| 2017-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacked pans still wet stored on the clean storage racks. cdi-the pans were brought back to the drying rack. |
| 2017-01-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards with deep grooves and they are no longer easily cleanalbe. have resurfaced or replaced. |
| 2017-01-11 |
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 racks in the walk in cooler and meat cooler, the hoodvents, the fan cover above the bread oven, the hand wash sink faucet and handl |
| 2017-01-11 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter around the dumpster area. have cleaned. |
| 2017-01-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee drinks on counter prep tops, and employees personal items stored on a rack containing food product. cdi-the drinks we |
| 2017-01-11 |
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 several cups with no handles stored in the food product. cdi-the cup |
| 2016-10-12 |
15 |
observed 2 badly damaged cans on the can rack today- sent to the office so that they are set to the side so no one accidentally uses them. |
| 2016-10-12 |
13 |
observed no cover on the ice machine today- vr in 10 days.observed raw chicken marinade with raw chicken in it stored over prime rib today- chicken marinade moved to correct.observed ground beef stored over whole muscle intact beef today- burger moved to |
| 2016-10-12 |
14 |
observed 0ppm being dispensed from the 3 comp. sink today- concetrate had run out and was replaced. concentration was still not registering as strong enough- ecolab called. vr in 10 days.sanitizer was manually mixed today to correct- went over with dish |
| 2016-10-12 |
20 |
observed prime rib stored at >45f today- product discarded. |
| 2016-10-12 |
21 |
observed prime rib made on sunday and ribs made two nights ago with no date mark. prime rib discarded and ribs back dated to correct. |
| 2016-10-12 |
39 |
observed 0ppm in all sanitizer buckets today. sanitizer remade and buckets refilled to correct. |
| 2016-10-12 |
49 |
observed a leak at the bar handsink on top and underneath.observed the spray arm for dishes stored in the sink vat- pulled up out of vat today to correct. |
| 2016-10-12 |
52 |
observed the cardboard dumpster without a top lid today(the lid is detached). |
| 2016-10-12 |
54 |
observed heat lights that were peeling today. |
| 2016-06-24 |
4 |
observed two drinks stored on prep surfaces with no lids- discarded today.observed one drink with a lid stored on a prep surface- this drink was moved below the prep line.2-401.11 cover and store employee drinks to prevent contamination of food or utensil |
| 2016-06-24 |
13 |
observed raw shell eggs stored over cooked corn in the walk in cooler and raw chicken stored over raw beef. eggs and raw chicken moved to a bottom shelf to correct.observed raw chicken stored over cooked prime rib inthe walk in cooler- chicken moved.3-30 |
| 2016-06-24 |
14 |
mobserved build up inside of the ice machine today(rust and algal growth)- clean frequently enough to eliminate build up.observed dried onion on the chopper and lettuce in the lettuce chopper- store these clean.observed dried meat on the tenderizer blades |
| 2016-06-24 |
18 |
observed green beans and prime rib that had not fallen to 45f or less by today. both products discarded today. 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. -pobserved rice that ha |
| 2016-06-24 |
21 |
observed marinara and prime rib that was stored at >41f and was made >4 days prior- both discarded today.only hold foods held between 41-45f for 4 days and 7 days if holding the food at 41f or less.observed prime rib not date labeled today and it was made |
| 2016-06-24 |
31 |
observed green beans that were cooled last night in tightly covered plastic containers that were deeply portioned and stacked on one another.observed a large portion of whole prime rib roasts in a trash sized container that had ice around them but the ice |
| 2016-06-24 |
39 |
observed all sanitizer buckets at 0ppm today. all refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-06-24 |
45 |
observed dark grooves on the salad cutting board today.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2016-06-24 |
47 |
observed build up on meat walk in racks, drawers, rolling racks, and lettuce dispenser.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-24 |
49 |
observed a leaking spigot and pipe underneath at the bar handsink.5-205.15 maintain a plumbing system in good repair. |
| 2016-06-24 |
54 |
observed coating on heat lights peeling today- replace these.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-02-24 |
2 |
in discussion with managers, it was found that fever with a soar throat and jaundiced employees may return to work with a doctor's note or by being symptom free for 3 days. these employees must have a doctor's note to come back after having a fever with |
| 2016-02-24 |
13 |
observed cartons of raw eggs stored above cheesecake today- eggs moved to the bottom shelf.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-02-24 |
22 |
observed through conversation that items on ice are timed and not kept cold. tilt sheet emailed to pic today to fill out for these products and discussed the need to keep up with the start and discard times for these products. these items were not obser |
| 2016-02-24 |
14 |
observed build up on the inside of the ice machine today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dishes stored as clean on the air dry rack today with food still on them- all of these |
| 2016-02-24 |
45 |
observed two cutting boards today that had deep dark grooves in them- replace or resurface.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2016-02-24 |
52 |
observed garbage on the ground today and boxes on the ground. observed standing water in multiple containers out back as well.5-501.115 maintaining refuse areas and enclosures - c |
| 2016-02-24 |
39 |
observed most buckets of sanitizer stored at <150ppm today- refilled to correct. maintain these buckets at 200-400ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-12-23 |
6 |
observed an employee handle a soiled hose that had been on the floor and then went to put on new gloves without washing hands. employee stopped asked to wash hands before donning gloves to correct.observed an employee put ear buds back into ears and then |
| 2015-12-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved pans of raw chicken stored over raw shrimp today. chicken moved to the bottom shelf to correct.observed broken dry good bin lids today- covered to protect today but new lids are nee |
| 2015-12-23 |
18 |
observed cut cabbage, ribs, and rice that had been cooling overnight and still had not achieved 45f or less(see chart). products discarded today.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135 |
| 2015-12-23 |
8 |
observed knives and a scrub pad stored in the dish area handsink and observed an employee getting steam well water out of the line handsink today.items moved out of back sink and employee stopped on the line to correct.5-205.11 maintain access to handsink |
| 2015-12-23 |
41 |
observed scoops with no handles stored in the salt and pepper mixtures today.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. |
| 2015-12-23 |
47 |
observed build up on the pipes behind the cook line, cook line wall, fryer wheels, underside of lettuce storage on the line, and the slushie dispenser and bar mixer.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or |
| 2015-12-23 |
31 |
observed cabbage that had been put into a deep, tightly covered, plastic container to cool.observed ribs tightly covered and the container stacked onto one another.observed rice stacked in a pan today.all products discarded.3-501.15 quickly cool foods. u |
| 2015-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored over corn today- eggs moved to a lower shelf than the corn to correct. |
| 2015-09-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed peeling lights on the pass through at the meat station today. |
| 2015-09-28 |
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 gaskets, fryers, pipes behind fryers, slushy dispenser etc. |
| 2015-09-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor today. |
| 2015-09-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a cook on the line with a watch and bracelet on today while preparing food. |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved many dishes stored as clean with food debris on them today- sent to be rewashed. observed build up on chopper and salad spinner today.4-501.114 mainta |
| 2015-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on a prep cooler stored above 45f, including but not limited to: sour cream, butter and shredded cheese. cdi by voluntary disposal and removal of tcs items from the coole |
| 2015-06-02 |
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 3 bin dry storage containers with sugar/flour and seasoning blends unlabeled. |
| 2015-06-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink with no paper towels and another handsink with a jammed paper towel dispenser and no other mode of hand drying provided. cdi by providing. re |
| 2015-06-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a watch. |
| 2015-06-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed |
| 2015-06-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed rusty build up inside the ice machine and a piece of gasket han |
| 2015-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and food debris build up under the cook line equipment, on shelving, cold holding drawers, etc. |
| 2015-06-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash debris around the dumpster. ensure removed equipment is properly discarded. pic states equipment to be remo |
| 2014-12-23 |
50 |
•5-402.13 conveying sewage - p observed back up in floor drain for meat cutting walkin discharge and hand sink. plumber was called and drain cleared. |
| 2014-12-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed 2 steaks above 45 f because 1 steak had been blocking the drawer from closing overnight. the 2 steaks were discared. all ot |
| 2014-12-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed biofilm and build up in ice machine. began 3-step cleaning. |
| 2014-12-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed 2 hand sinks blocked by garbage cans and sinks in need of thorough cleaning. moved cans and gave instruction for cleaning.6-301.12 hand drying provision - pf 6-301.11 handwash |
| 2014-12-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed 2 employee beverages on cutting board at wait station. removed. |
| 2014-09-03 |
13 |
. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg cartons above cut mushrooms and prepared items. all other raw foods stored appropriately. removed to bottom. |
| 2014-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm inside ice machine at chute. gave instruction to provide 3-step cleaning. 4-501.114 maintain sanitizer at correct concentrations. -p obse |
| 2014-09-03 |
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 ribs cooling below 70 f with lids and double stacked. provide air flow |
| 2014-09-03 |
33 |
3-501.13 use approved thawing methods. gave instruction to open all reduced oxygen packaged fish before thawing. |
| 2014-09-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single serve cups with lip service exposed. gave instruction for cups to remain in plastic sleeves or sanitary dispensers provided. |
| 2014-09-03 |
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 multiple plastic containers and lids with chips, cracks, or broken edges. gave |
| 2014-09-03 |
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 floor areas needing detailed cleaning. | |
| 2014-03-29 |
4 |
2-401.11 eating, drinking, or using tobacco - employee beverages must be stored and consumed in a sanitary manner. use of screw top bottles or sports cups for employee beverages is prohibited due to risk of cross-contamination. observed multiple emplo |
| 2014-03-29 |
6 |
2-301.14 when to wash - hands must be properly washed between task changes, between glove changes, before donning gloves, as well as frequently throughout operations. observed multiple violations of glove change without approved handwash.. gave redirec |
| 2014-03-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - (a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf |
| 2014-03-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - (2) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, ho |
| 2014-03-29 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain ice machine thoroughly washed, rinsed, and sanitized. observed slight biofilm in ice machine in dish room. gave instruction and process was begun. |
| 2014-03-29 |
38 |
2-303.11 prohibition-jewelry - except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed some wrist bands worn by employees. gave |
| 2014-03-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment and utensils in good repair. observed cracked plastic containers, cutting boards with deep cuts and stains, refrigerated drawer on grill line at display case not operating pr |
| 2014-03-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. shelving and carts need thorough |
| 2014-03-29 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - (c) if disposable towels are used at hand washing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. gave instruction to provide |
| 2014-03-29 |
53 |
6-501.12 cleaning, frequency and restrictions - provide thorough cleaning of facility. special attention to floors in stock room, areas under equipment, and floor drains. |
| 2014-03-29 |
42 |
4-803.11 storage of soiled linens - soiled linens shall be kept in clean, non absorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and sin |
| 2013-09-27 |
47 |
| 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - all equipment and utensils shall be cleaned at a frequency to maintain clean to sight and touch. observed build up at handsinks, 3-comp sink, containers f |
| 2013-09-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment and utensils in good repair. observed frier baskets with broken wires, heavily dented collander, broken plastic bins, pieces broken off ice bins, cracked/broken lids, rusty ho |
| 2013-09-27 |
41 |
3-304.12 in-use utensils, between-use storage - store utensils in an approved manner between uses. observed ice scoop handle in ice 2 different occasions. gave instruction. |
| 2013-09-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - do not place foods on floor. observed cole slaw in large container on ground outside facility to be loaded for catered order. observed bag to be filled with ice placed directly on drain |
| 2013-09-27 |
34 |
4-502.11 (b) good repair and calibration - maintain all food thermometers properly calibrated. observed muliple large probe thermometers being used for monitoring cooling demonstrating 10 - 15 f off calibration. |
| 2013-09-27 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed rice bombed at room temperature and placed in layers in deep pan and pulled pork cooling within parameters in deep containers with uncalibrated monitoring thermometers. both products |
| 2013-09-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - maintain all handsinks fully stocked and accessible at all times. handsinks shall not be used for any purpose other handwash. observed handsinks obscured by trash can and sanitizer buckets. o |
| 2012-11-30 |
6 |
use warm water; soap; and disposable towel for proper handwash. observed employee wash hands without soap and use cloth towel for drying. redirected and gave instruction. |
| 2012-11-30 |
39 |
all dry cloth towels used for food processing shall be changed when visibly soiled. observed soiled cloth towels in area for dipping potatoes for baking. replace with fresh; clean towels. |
| 2012-11-30 |
8 |
all handwashing sinks shall be maintained so they are accessible at all times for employee use. observed multiple handsinks blocked by racks or garbage can. provided access by relocating blockage. |
| 2012-11-30 |
6 |
use handsinks only for handwash. observed prep employee wash hands in prep sink. redirected and gave instruction. |
| 2012-11-30 |
4 |
employee drinks shall be consumed and stored in a sanitary manner. observed multiple employee drinks on and above prep or food contact areas. gave instruction and relocation/discard. |