| Violation Date |
Code |
Description |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on tomato slicer stored as clean. cdi by wash, rinse, and sanitize. |
| 2017-05-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid to be open. |
| 2017-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer and cleaner spray bottles stored inside hand sink. cdi by moving to chemical storage. |
| 2017-05-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. obserevd uncovered employee beverage stored on shelf above single service items. cdi by discard. |
| 2016-07-20 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit under the coffee maker. replace gaskets. observed a cooler thermometer reading 45f. have cooler checked to make sure it does not get any higher. |
| 2016-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken, roast beef and turkey stacked high and holding above 45f. cdi - items were taken back to the walk in cooler to cool. |
| 2016-02-26 |
53 |
3 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/acvents shall be maintained in good repair. observed recently repared wall next to can wash with dry rot behind baseboard and base |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed dish racks above dish machine starting to peel, need re-coating or replacing soon. |
| 2015-08-14 |
53 |
3 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed wall next to can wash and water heater that is in poor condition, appears to |
| 2015-08-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some boxes of bread stored on floor of step in freezer. cdi- bread stored up off the floor. |
| 2015-08-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of sanitizer. cdi- bottle labeled. |
| 2015-02-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall next to can wash and water heater that is in poor condition, appears to |
| 2015-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed dish racks above 3 compartment sink beginning to peel and show rust, need recoating or replacing. |
| 2015-02-05 |
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 two packages of open salami from day before that were not date marked. cdi- items voluntarily disposed of by pic. |
| 2014-04-10 |
4 |
2-401.11 store employee drinks below food or food contact surfaces. observed employee drink stored along with clean slicers on shelf. cdi- drink removed. |
| 2014-04-10 |
6 |
2-301.14 have employees wash hands as required. observed employee changing gloves but did not wash hands between glove changes. cdi- employee corrected, washed hands and changed gloves. |
| 2014-04-10 |
53 |
6-501.11 maintain facility in good repair. observed missing ceiling tile from walk in freezer room. |
| 2013-11-13 |
26 |
maintain sanitizer at proper strength, quat sanitizer between 200-400 ppm. above 400 ppm can be toxic. observed sanitizer spray bottles reading above 400 ppm on test strip. dispenser mixing sanitizer at 3 comp sink too strong, needs adjustment, and be sur |
| 2013-11-13 |
14 |
recommend only using handwash sink for handwashing, use 3 comp sink for proper washing, rinsing and sanitizing of utensils. all utensils and food contact surfaces that come into contact with tcs foods must be properly washed every 4 hrs of use, in use ute |
| 2013-11-13 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-04-05 |
17 |
when reheating foods be sure they reach proper temperature; pre-packaged foods such as meatballs must meet 135 or more to hot hold at 135 min. observed meatballs that were 120 degrees in the middle. cdi- meatballs heated to proper temp. for hot holding. |
| 2013-04-05 |
8 |
all handwash sinks need handwash signs. one handwash sink in kitchen has no handwash sign. |
| 2013-04-05 |
2 |
be sure all employees are knowledgeable of employee illness policy. shift mgr. was un-aware of illness policy. other employees did have knowledge of employee illness policy. cdi- owner said employee will be trained on policy asap. |
| 2013-04-05 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2012-11-08 |
53 |
can wash has broken tile that needs replacing. |
| 2012-11-08 |
31 |
observed some prepped foods in walk in cooler that are being cooled with plastic wrapped and lidded containers. foods cool faster using approved cooling methods: vent containers or cool un-covered if protected from over head contamination; don't stack coo |
| 2012-11-08 |
26 |
observed glass cleaner stored right above single service cups. properly store toxic substances in chemical storage area to prevent contamination. cdi- glass cleaner properly stored. |
| 2012-11-08 |
20 |
observed some just prepped crab and seafood mix and tomatoes placed on make table at 50-52 degrees. need to chill prepped foods back down to 45 or below to ensure they cold hold properly at 45 or below. cdi- foods chilled below 45 in freezer and placed ba |
| 2012-11-08 |
1 |
pic needs to be food safe certified by ansi course by 1/1/14. |