| Violation Date |
Code |
Description |
| 2018-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked in dish drying area. repeat. |
| 2018-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a slicer on back table near dish area stored as clean with food debris on the blade. cdi- pic moved blade to three compartment sink for cleaning. |
| 2018-11-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed washed produce stored below unwashed produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-08-01 |
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 cabinets at drink station with particle board shelving disintegrating and in |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2018-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-08-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pans and utensils with visible food debris and some sticker residue stored as clean . repeat violation. cdi took soiled pans and utensils to b |
| 2018-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top unit not working properly, items had been placed on ice in unit. several tcs food items were cold holding at greater than 45f during the inspection. items included humm |
| 2018-03-14 |
37 |
3-305.14 food shall be protected from contamination during preparation - c observed single use items and pan of utensils stored on top of food in flip top closest to the stove. the bottom of the containers were not in direct contact with the food in the f |
| 2018-03-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic cups stored without protective covering at front area for customers, and sitting on top of front counter with customer |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed flip top closest to the door to the front ordering area not working. observed walk in cooler door not closing properly. observed rust on shelving above dish machine area used for air drying. repeat |
| 2018-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer and processor attachments stored clean with food debris. cdi-pic moved items to be cleaned. repeat 3rd inspection4-602.11 clean the equipment an |
| 2018-03-14 |
49 |
5-205.15 maintain a plumbing system in good repair observed prep sink near stove top with leak. pic stated that maintenance was called for repairs yesterday. |
| 2018-03-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2018-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris and dust on air drying shelving in dish area. |
| 2017-12-21 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed two dented cans damaged such that the seal of the product was compromised. items were discarded. facility should verify integrity of cans when items are deliv |
| 2017-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several clean dish items such as measuring cups, various slicing blades, and multiple stacked plastic containers soiled with food debris and date mark |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic food containers in the clean dish area. allow dishes to air dry after the wash/rinse/sanitize process to ensure proper contact time of sanitizer and tha |
| 2017-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on a flip top prep surface. item was removed. store employee beverages on low shelves or areas where no contamination of food produ |
| 2017-12-21 |
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 floor damage in the oven area. observed ceiling tile missing in the dish area |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed lowboy reach in coolers damaged, observed wood shelving in the front service area and in the drink machine area. observed one lexan container with damage to the corners/cracks present. |
| 2017-09-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floors in disrepair in the kitchen area. |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/damaged shelving in facility, as well as a loose temperature control panel on the steam well unit. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans throughout dish area. |
| 2017-09-27 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several overstacked items in the flip top coolers at temperatures higher than 45f. observed most item |
| 2017-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing 0ppm of chlorine sanitzer. ehs and pic were able to observed proper sanitizer levels after priming dish machine for some time. employ |
| 2017-06-29 |
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 salad prepared at 7am at 50-54f at 5:20pm. items did not meet the required cooling times and were discarded. follow |
| 2017-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a cup with lid and straw stored on the side of the front flip top unit. item was moved by employee to the floor. ensure that drinks are stored such that they |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leafy greens, hummus, cheese at above 45f on the left side flip top unit. facility air conditioning was malfunctioning during inspection, which combined with heat from the prep |
| 2017-06-29 |
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 cooled in tall, tightly packed metal pans. items were unable |
| 2017-06-29 |
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 a plate used as a rice scoop in the prep area, observed dry storage scoo |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one wet stacked pan in the rear dish area. allow dishes to air dry before storage. |
| 2017-06-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed burn damage on grill utensils. replace when items are damaged as such. |
| 2017-03-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed several damaged/cracked lexan pans, observed several grill utensils with heavily burnt handles. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked plastic pans. facility does not have adequate space for air drying in the dish area. |
| 2017-03-06 |
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 pair of tongs in the flip top cooler unit stored with handles in conta |
| 2017-03-06 |
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 hummus cooling while covered, observed pasta dish cooling while covered. |
| 2017-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a mislabelled degreaser spray bottle, item was labelled as window cleaner. cdi by pic relabelling. |
| 2017-03-06 |
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 orzo cooling for over 2 hours at 80f. item had been left covered while on the bottom rack of the walk in cooler. facility |
| 2017-03-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chemcial dish machine dispensing 0 ppm sanitizer. pic was able to prime the sanitizer until proper concentration was observed. ensure that test strips are be |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2016-10-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of replacement on prep units 1 and 2. |
| 2016-10-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed steak rollups reheated to 119 degrees cdi reheated to 167 degrees see temperature chart. |
| 2016-07-26 |
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 raw food change gloves to start other proces |
| 2016-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans in clean dish area soiled with food debris and stored as clean. |
| 2016-07-26 |
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 chicken salad, potato salad, marinara sauce all cooled from last night greater than 45 degrees cdi discarded . repeat viola |
| 2016-07-26 |
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 lettuce cooling in large volume lexans and items cooled from ovenight no |
| 2016-04-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed particle board cabinets at front drink station buckling from absorbing moisture and no longer smooth and easily cleanable. |
| 2016-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of food debris. |
| 2016-04-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on front prep units in need or resurfacing or replacement. |
| 2016-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observ ed wet nested pans in clean dish area. |
| 2016-04-27 |
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 in use utensils stored in container of water that was not 135 degrees |
| 2016-04-27 |
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 catering orders |
| 2016-04-27 |
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 potato salad cooled in volume and covered . cdi product discarded. |
| 2016-04-27 |
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 two lexan containers of chicken salad cooled from last night at 49 degrees. cdi discarded. repeat violation. |
| 2016-04-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken roll ups made from cooled chicken only reaching temperatures of 148-155 degrees . cdi reheated to internal temperature of 165. |
| 2016-01-06 |
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 spring mix in large lexan cooled from last night at 50 degrees cdi discarded product. |
| 2016-01-06 |
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 tomato bisque, quinoa, mediterranean tuna and orzo cooling cover or in l |
| 2016-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. buckets of feta cheese stored on floor in walk in. observed caper in containers labeled refrigerate after opening stored on shelf at roo |
| 2016-01-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor in rear kitchen area. |
| 2016-01-06 |
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 oils and spices unlabeled at grill area. cdi all labeled. -0 points- |
| 2016-01-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on front flip top needs to be replaced or resurfaced. -0 points |
| 2016-01-06 |
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 front cabinets have laminate damage exposing particle board underneath repair |
| 2016-01-06 |
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 one missing shield over bulb in hood. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stored in clean dish area. |
| 2015-09-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic containers that were wet stacked on back rack near dish machine. repeat. |
| 2015-09-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled sanitizer buckets throughout kitchen. cdi buckets changed. |
| 2015-09-02 |
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 6 deep large plastic containers of lettuce cooling. lettuce did not come |
| 2015-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed white plastic plates and bowls, lettuce slicer, scoops, plastic bins and metal containers, strainers stored on dirity side of drainboard soiled with |
| 2015-09-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in and out of walk in unit with gloves and continue food prep, employee use gloves to handle raw chicken and go to prep sandwhiches, and |
| 2015-09-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee dump sanitizer in back handsink. cdi by instruction. |
| 2015-09-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic shall ensure sanitizer dispenser is in working order and ensure buckets are at proper concentration. |
| 2015-05-01 |
10 |
3-202.11 receiving temperatures. phf shall be at 41f or below when received. observed raw chicken delivered at 43-45f. cdi chicken will be taken back to prestige farms and a new chicken shipment will be shipped. |
| 2015-05-01 |
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 salmon that is undercooked in the facility without parasite destruction letters. cdi letters emailed to pic during ins |
| 2015-05-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed grilled chicken tenders and cooked whole chicken stored below raw beef and shrimp in walk in. cdi items relocated. |
| 2015-05-01 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine that was not turning thermal strip black. cdi ecolab came to fix machine. 4-601.11(a) equipment food contact surfaces and utensi |
| 2015-05-01 |
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 marinara chicken, potato salad, veggie skewer, and basil hummus not dated. cdi items dated.3-501.18 discard the food requiring dat |
| 2015-05-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed steak and salmon kabobs not asterisks on menu board for consumer advisory. cdi items asterisks. |
| 2015-05-01 |
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 containers of flour and sugar not labeled. 3-602.11 food packaged on premises for customer self service shall include a l |
| 2015-05-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wet stacked on back rack near dish machine. repeat. |
| 2015-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drying racks and food storage racks soiled with debris, and drains in dish area are heavily soiled. |
| 2015-05-01 |
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 lettuce tighly packed in tall plastic container cooling. cdi container sp |
| 2014-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on drying rack. repeat. |
| 2014-12-19 |
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 by drink area uncovered. |
| 2014-12-19 |
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 lettuce in tall plastic containers cooling, and flat pans of cooked veggi |
| 2014-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic containers, plates soiled with food debris. repeat. |
| 2014-12-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees doing multiple tasks and continue food prep with same gloves. change gloves and wash hands. repeat. |
| 2014-12-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee changing gloves without handwashing. cdi hands washed gloves changed. |
| 2014-07-16 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for one task only and discarded whem soiled or damaged. observed employee using glove to clean gloves and return to food prep. cdi hands washed. repeat |
| 2014-07-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed ice machine with pink residue, and 4 bowls with food debris. cdi items cleaned and sent to dish |
| 2014-07-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall be stored at 45f or below. observed orzo stored insde another container in prep unit at 50f. cdi item placed inside prep u |
| 2014-07-16 |
35 |
3-602.11 food labels - pf. foods shall be labeled with common name on food, full list of ingredients, address food produced, net weight and full list of allergens. observed oatmeal cookies, pita chips, hummus, and chocolate cake missing complete labels, a |
| 2014-07-16 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers and left uncovered. observed lettuce covered in tall plastic bins, fruit salad, and chicken in cooler tightly covered. cdi items uncovered, lettuce placed in flat containers to acc |
| 2014-07-16 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer in between uses. observed wet wiping cloth stored on prep surfaces, and wet cloth under cutting board. |
| 2014-07-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils and equipment shall be fully dried before stacking. observed utensils wet stacked near dish machine. repeat. |
| 2014-07-16 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from miscellaneous sources of contamination. observed container of orzo stored inside of parsley in prep unit. repeat. |
| 2014-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils and equipment after cleaning and sanitizing. observed wet stacked metal pans and plastic bins of food in dish area. |
| 2014-02-20 |
39 |
3-304.14 wiping cloths, use limitation - c. store sanitizer buckets off the floor and used in a manner of that prevents contamination of utensils and equipment. observed sanitizer buckets on the floor throughout kitchen, and buckets with heavy food debris |
| 2014-02-20 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from other sources of contamination. observed plastic cambros of lemons and orzo stored inside containers of tomatoes and parsley. |
| 2014-02-20 |
35 |
3-602.11 food labels - pf. packaged foods shall be labeled with name of food, list of ingredients, weight in oz, name and place food prepared and packaged, and name of food allergens present. observed cookies, chicken salad, orzo salad, mixed fruit salad, |
| 2014-02-20 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow metal containers, uncovered, and separated in smaller portions to accelerate temperature reduction. observed cooked mashed potaotesand lettuce in large plastic buckets, and cooked veggie mix |
| 2014-02-20 |
26 |
7-102.11 common name-working containers - pf. toxic substances shall be labeled with common name of bottled chemical. observed 6 bottles of unlabed bottles near the nack handsink. cdi pic labeled bottles. |
| 2014-02-20 |
13 |
3-304.15 (a) gloves, use limitation - p. glove change shall occur when there is a change in tasks or when gloves visibly soiled. observed employees handle food then clean or handle soiled items and go back to handling food, wipe gloves on a soiled cloth t |
| 2014-02-20 |
6 |
2-301.14 when to wash - p. handwashing shall occur when glove change occurs. observed several employees change gloves and not wash hands. cdi pic instructed employees to wash hands. repeat |
| 2013-10-29 |
6 |
2-301.14 when to wash. staff must wash their hands before putting on gloves. observed staff members changing tasks and changing gloves, however hand washing was not part of this process. cdi - instruction to manager to explain and enforce proper hand w |
| 2013-10-29 |
8 |
5-205.11 using a hand washing sink-operation and maintenance. hand sink must be accessible at all times. the front hand sink by the line was blocked by the bread racks. cdi- bread moved. |
| 2013-10-29 |
13 |
3-304.15 (a) gloves, use limitation. gloves shall be used for only one purpose, such as working with food, and then discarded. observed an employee wore the same gloves while sweeping and then began putting boxes of food away. cdi.3-302.11 packaged and |
| 2013-10-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. cold hold food at 45f or below. observed cut lettuce at 52f. cdi. |
| 2013-10-29 |
31 |
3-501.15 cooling methods.. facility must use proper cooling methods to cool food. facility has 4 hours to cool food made from room temperature. observed tuna salad at 60f placed directly into the top of the prep cooler where it will not cool. cdi - co |
| 2013-10-29 |
35 |
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 quantity of the contents (typic |
| 2013-10-29 |
39 |
3-304.14 wiping cloths, use limitation. observed sanitizer buckets with wet wiping cloths on the floor. store sani buckets off the floor. |
| 2013-10-29 |
42 |
4-901.11 equipment and utensils, air-drying required. observed wet stacked metal pans. must be air dried. |
| 2013-10-29 |
34 |
4-502.11 (b) good repair and calibration. facility could not get the thermometer to turn on. pic working on changing battery. |
| 2013-06-24 |
39 |
store wiping cloths in sanitizer buckets. observed wet wiping cloths stored on prep tables. |
| 2013-06-24 |
31 |
cool potentially hazardous foods using proper methods. observed tuna salad and risotto had been put into the top of a cold holding unit that was open and in use without cooling first. cdi; by taking to the walk-in to rapidly cool. |
| 2013-06-24 |
6 |
employees put on gloves when the inspection started; including employees who were working with food; but no hand washing took place. employees must wash their hands before putting on gloves to work with food. cdi. |
| 2013-06-24 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. the person in charge was unable to provide information on a policy today. handout left for the facility. |
| 2013-06-24 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. person in charge today was not certified. two point deduction begins in 2014. cdi by i |
| 2013-02-12 |
6 |
employees must wash their hands as required by the rules. observed an employee handling raw meat did not wash his hands before changing gloves to handle ready to eat food. cdi - pic had the employee wash his hands when this was pointed out. |
| 2013-02-12 |
31 |
observed several items cooling tightly covered including hummus and chicken salad. cdi. |
| 2013-02-12 |
26 |
label all working containers of chemicals with the common name. observed one unlabeled spray bottle that contained chemical. cdi. |
| 2013-02-12 |
8 |
paper towels were not available at the handsink by the kitchen door. cdi. keep available at all times. |
| 2013-02-12 |
8 |
soap was unavailable at one bathroom handsink. cdi; keep available at all times. |
| 2013-02-12 |
8 |
handwashing sinks must be accessible for employees at all times. observed the facility had hung their ice bucket on a shelf above the hand sink rendering the hand sink not fully accessible. |
| 2013-02-12 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. the person in charge was unable to provide information on a policy today. handout left for the facilit |