| Violation Date |
Code |
Description |
| 2018-11-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observedsingle service cups at drink stations exposed to contamination. ensure cups are protected, keep in sleeves. observed picattempte |
| 2018-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread stored on the floor in walk in freezer. |
| 2018-11-20 |
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 cooked rice in walk with expired date mark . cdi, item voluntarily discarded by pic. repeat-obse |
| 2018-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked beef, eggs, and cooked mushrooms hot holding below 135f. cdi, pic discarded eggs. pic reheated mushrooms and cooked beef. cooked beef and mushrooms were cooked within 1 |
| 2018-04-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed build up on gaskets. |
| 2018-04-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups at drink stations exposed to contamination. ensure cups are protected, keep in sleeves. observed pic attemp |
| 2018-04-06 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed items in walk in cooler with expired date mark. cdi, items voluntarily discarded by pic. repeat 3-501.17 date mark/label all tcs foods th |
| 2018-04-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 pans of cooked potatoes hot holding at 120f. cdi, pic voluntarily discarded potatoes. |
| 2018-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with dark build up on blade. cdi, can opener returned to be washed. repeat, observed huge improvement with containers. |
| 2018-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee use hand washing sink as a dump sink near omelette station. cdi, corrected by instruction. |
| 2018-04-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using a paper |
| 2017-11-27 |
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 date marking on deli roast beef that was 3 5 days past 7 day allowance; observed soft chees |
| 2017-11-27 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed apples stored in container butted up against hand washi |
| 2017-11-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-11-27 |
43 |
no points deducted4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front coffee statio |
| 2017-07-18 |
53 |
no points deducted6-501.12floors, 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 issues to physical faci |
| 2017-07-18 |
45 |
repeat4-501.11maintain equipment in good repair.observed piping behind cooking equipment having a steady leak in need of repair. |
| 2017-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked fish, chicken and tofu all hot held inside hot holding box measuring below 135f (see chart). cdi all reheated to 165f and placed into functioning unit. |
| 2017-07-18 |
8 |
no points deducted6-301.14 post a handwash sign at each handsink. observed construction that has blocked access to normal restrooms used by staff and customers; restrooms are available in separate location with no signs posted at hand washing sinks. cdi |
| 2017-03-07 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-03-07 |
37 |
repeat3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved gaps in sneeze shield on service line that exposes food to customer contamination.cdi facility using displays until permenant fix can be made. |
| 2017-03-07 |
31 |
repeat3-501.15 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. -pfobserved noodles cooling in walk-in cooler inside sealed containers measuring |
| 2017-03-07 |
22 |
repeat3-501.19 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/pfobserved numerous tcs food prod |
| 2016-11-02 |
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/pfobserved no written records for food |
| 2016-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved quinoa cooling stored in metal pan directly on raw beef product thawing. |
| 2016-11-02 |
14 |
4-602.11 (e)clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting residue on interior top of bin. |
| 2016-11-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved tomatoes, sliced cooling at rate of 3 degrees per hour. cdi - inspector instructed to place in shallow pans to facilita |
| 2016-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved temperature of cooked chicken in hot holding unit at 111 f. cdi - reheated to 190. |
| 2016-11-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved commercially prepackaged eggs not date marked, cdi - date marked. |
| 2016-11-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved reminder but not disclosure for undercooked foods. staff stated that unpasturized shell eggs are cooked to |
| 2016-11-02 |
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. -pfobserved hardboiled eggs no |
| 2016-11-02 |
36 |
6-501.112 remove dead insects to prevent accumulation. observed dead insect on ground next to soda lines. |
| 2016-11-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved spices stored for customer self service not protected. |
| 2016-11-02 |
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 wet towel stored under inuse cutting boards on prep tables. |
| 2016-11-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster lid missing. |
| 2016-11-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers s |
| 2016-11-02 |
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 tuna in deep pan cooling at 57 degrees. cdi - moved to shallow pans. |
| 2016-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese overstacked while sitting on ice. cdi: item was short stacked to provide more surface area of ice to the food for cold holding. |
| 2016-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed speed rack blocking handsink for prep cooks in back kitchen. cdi: speed rack relocated. |
| 2016-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage in hotbox below 135. observed hashbrowns on line below 135. observed breakfast sandwiches in hot case below 135. cdi: sausage and hashbrowns discarded. discussion wit |
| 2016-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory to not include proper disclosure and reminder. cdi: discussion with pic during inspecti |
| 2016-06-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in the wif stored on the floor. observed soda syrups stored on the floor in dry storage area. |
| 2016-06-14 |
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 items for salad bar cooling in wic and in ric while tightly covered. cdi |
| 2016-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bucket with wet wiping cloths below 200ppm quat sanitizer. cdi: bucket refilled to proper concentration. repeat violation |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two plastic containers wet stacked. cdi: items separated for air drying.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at leas |
| 2016-06-14 |
43 |
|4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items stored on the floor in dry storage areas. |
| 2016-06-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster to be missing a lid. pic stated that a work order has already been placed for a replacement. |
| 2016-03-09 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood filters above cook area with dust build-up. |
| 2016-03-09 |
46 |
general comment - 4-302.13 temperature measuring devices, manual warewashing - cobserved wash and rinse temperature gauges on dish machine not working properly. dish machine is sanitizing properly however. |
| 2016-03-09 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored underneath cutting board. |
| 2016-03-09 |
35 |
repeat - 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. -pfobserved grab and |
| 2016-03-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved some items inside walk-in cooler with incorrect dates on them. observed inconsistent date marking in walk-in cooler; some had prep a |
| 2016-03-09 |
13 |
general comment - 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved open bags of dry goods in storage room. cdi - items were transferred to containers with lids during inspection. observed a container |
| 2015-12-21 |
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. -pfobserved pans of tuna salad that were just made and stored in reach-in to cool with |
| 2015-12-21 |
35 |
general comment - 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. -pfobserved |
| 2015-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved slicer that had been cleaned and broken down to be used and mixer that had not been used today stored with dried food debris remaining. cdi - slicer and |
| 2015-12-21 |
45 |
general comment - 4-501.11 maintain equipment in good repair.observed reach-in cooler at grill line out of order and not working properly. observed sign posted on cooler notifying employees that cooler is out of order. work order has been placed. |
| 2015-07-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved weak quat sanitizer buckets on front grill line. cdi - buckets dumped and refilled with sanitizer at proper concentration. |
| 2015-07-23 |
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 one container of cream sauce in walk-in dated 7/13 that exceeded 7 day date mark. cdi - by di |
| 2015-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn cooler gaskets on cold holding equipment located throughout the kitchen. |
| 2015-03-18 |
43 |
4-903.12 prohibitions - c store single use items covered or inverted. observed 3 stacks of paper trays stored uncovered and not inverted. |
| 2015-03-18 |
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 pasta salad dated 3/18 in the walk in cooler. pic stated the pasta was cooked and cooled on 3/ |
| 2015-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cantaloupe at 49f in a open air customer self serve unit. pic stated the cantaloupe was cut earlier in the day and placed into the unit without cooling first. cdi- cantaloupe |
| 2014-12-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unused paper serving trays stored with the eating surface exposed. |
| 2014-12-03 |
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 beef, rice, and broccoli all prepared on 12/1 not dated in the walk in cooler and one container of pasta prepared on 12/2 not date |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomato and leaf lettuce above 45f in a pan stored over ice. cdi- items were placed in a reach in cooler to recool. |
| 2014-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onion rings, chicken tenders, and veggie burgers stored under heat lamps that were below 135f (see chart). cdi- items were discarded. |
| 2014-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of liquid eggs stored over leaf lettuce in a reach in cooler. cdi by rearranging storage. |
| 2014-08-21 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one opened bag of bread crumbs not properly covered or wrapped. cdi by placing bread crumbs into a plastic container with a lid. |
| 2014-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with mold growth on the inner surfaces and a mandolin slicer with food debris on the blades stored clean. cdi by cleaning each item. n |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce at breakfast bar at 64f, romaine lettuce in a flip top cooler at 63f, and pasta salad in a sandwich cooling case at 49f, butter packets at 47f and shredded cheese i |
| 2014-08-21 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed pudding cups tha |
| 2014-08-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed one dusty vent over the 3 compartment sink. |
| 2014-04-01 |
35 |
3-602.11 food labels - pf. food packaged in an establishment shall be labeled as specified under laws 21 cfr 101- food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed improper labels for pasta salad and strawberry shortcake d |
| 2014-04-01 |
31 |
3-501.15 cooling methods - pf. use rapid cooling equipment or other effective methods to cool foods properly. observed one glass reach in cooler with unit thermometer reading at 50f. cdi by placing all foods into the walk in cooler. |
| 2014-04-01 |
26 |
7-102.11 common name-working containers - pf. containers used for storing toxic materials such as cleaners shall be labeled. observed one bottle of glass cleaner not labeled. cdi by labeling bottle. |
| 2014-04-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being maintained cold shall be at least 45f or below. observed 5 plastic cups of cantaloupe between 45-5 |
| 2014-04-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed one dirty serving spoon stored clean. cdi by recleaning. |
| 2013-12-13 |
6 |
2-301.12 cleaning proceduregeneral comment: turn faucet off with a clean barrier after washing hands. observed 1 employee turn off faucet with their bare hands after washing hands. cdi by instruction. |
| 2013-12-13 |
8 |
6-301.14 handwashing signagegeneral comment: each handwash sink shall be supplied with a handwash sign. observed 2 handwash signs in kitchen without a handwash sign. cdi by instruction, operator stated maintenance was performed on walls near sink. |
| 2013-12-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding potentially hazardous food shall be hot held at 135 degrees f or above. observed kiesh hot held below 135 degreees f behind front counter. cdi, ope |
| 2013-12-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed containers of cheddar cheese cold held abo |
| 2013-12-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 container of roast beef not date marked |
| 2013-12-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed 1 blade of can opener soiled with dried food residue. observed food contact area of single-service trays |
| 2013-12-13 |
35 |
3-602.11 food labelsgeneral comment: food packaged on site made from 2 or more ingredients shall be labeled according to law. observed cookies, parfaits, snacks and other items offered for consumer grab-and-go not properly labeled. observed operator state |
| 2013-12-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing store clean equipment and single-service items 6 inches off of the ground and in a clean, dry area. observed plastic single-service trays unprotected |
| 2013-12-13 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed 2 split gaskets in reach-in refrigerators that operator stated was on order. observed operator state that floor drain was in process of being plumbed behind front |
| 2013-12-13 |
53 |
6-501.12 cleaning, frequency and restrictionsphysical facilities shall be cleaned as often as necessary to keep them clean. observed floor of walk-in freezer soiled and in need of cleaning. observed facilities of storage rooms in need of cleaning. observe |
| 2013-12-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: provide consumer advisory if hamburgers are offered undercooked. observed operator state that they discourage serving hamburg |
| 2013-09-19 |
53 |
6-201.11 floors, walls and ceilings-cleanabilitywalls and wall coverings shall be constructed to be smooth and easily cleanable. observed wall panels near walk-in cooler no longer easily cleanable. |
| 2013-09-19 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed rack shelving near dish machine starting to accumulate sticky soil. observed dry goods shelving accumulating food debris and in need o |
| 2013-09-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single service items in original plastic packaging or another means to prevent contamination. observed uncovered/unprotected napkins stored in dry sto |
| 2013-09-19 |
39 |
3-304.14 wiping cloths, use limitationcontainers of sanitizing solutions shall be stored off of the ground and so contamination of food or equipment doesn't occur. observed buckets of sanitizer solutions stored on ground behind counter in in kitchen. obs |
| 2013-09-19 |
35 |
3-602.11 food labelsfood packaged in a food establishment, shall be labeled as specified in law. observed several breakfast sandwiches, cookies, brownies, parfaits, and other sweets packaged in establishment without a proper label. cdi by instruction, p |
| 2013-09-19 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a container of recently prepared cut melon cooling in a covered container. observed chicken cooling in a covered container. cdi by instruction, removed cover on food to allow for proper coo |
| 2013-09-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of sausage in hot box at 129 degrees f. cdi, operator r |
| 2013-06-13 |
19 |
potentially hazardous food shall be hot held at 135 degrees f or greater. observed sausage links between 100-115 degrees f at omlet station. cdi; operator reheated sausage links. |
| 2013-06-13 |
39 |
wet wiping clothes shall be stored in sanitizer buckets in between uses. observed several wet wiping clothes and a wet wiping cloth used to stabalize cutting board in kitchen. |
| 2013-06-13 |
20 |
potentially hazardous food shall be at 45 degrees f or below when cold held. observed container of cheddar cheese and bag of shredded cheese above 45 degrees f at omlet station. observed 1 cup of yogurt parfait above 45 degrees f at parfait display case. |
| 2013-06-13 |
45 |
general comment: keep equipment in good repair. observed reach-in freezer unit not functioning properly at omlet station. |
| 2013-06-13 |
43 |
single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.observed stack of cups from consumer self-service holster with lip co |
| 2013-03-27 |
45 |
keep equipment in good repair. observed rusty shelving in walk in cooler and 2 door reach in refrigerator behind bagel station. |
| 2013-03-27 |
26 |
label working containers of sanitizer by common name. observed several buckets of quat sanitizer not labeled by common name. |
| 2013-03-27 |
22 |
general comment: written procedures must be prepared in advance when using time as a public health control. observed no written procedures prepared or followed for hashbrowns; sausage; and other items at breakfast prep area that operator identified that |
| 2013-03-27 |
21 |
general comment: potentially hazardous foods that are held in establishment for over 24 hours and ready to eat shall be date marked. observed open container of milk not date marked and lentils behing held for over 24 hours not date marked. cdi by instru |
| 2013-03-27 |
20 |
potentially hazardous foods shall be cold held at 45 degrees f or lower. observed shell eggs at breakfast prep line on shelf at 61 degrees f. observed nonfat milk at coffee station at 49 degrees f. cdi; operator relocated shell eggs to rapidly cool in w |
| 2013-03-27 |
14 |
general comment: equipment food-contact surfaces and utensils shall be clean to sight and touch. observed blade of can opener soiled with debris. cdi; operator relocated can opener for cleaning. |
| 2013-03-27 |
8 |
general comment: a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign at breakfast prep area handwash |
| 2013-03-27 |
6 |
vigorously rub hands for at least 10 seconds when washing hands before rinsing and use a clean barrier to turn off faucet after washing hands. observed employee not rub hands for 10 seconds and then proceding to turn off faucet with their bare hands. cd |
| 2012-12-28 |
6 |
observed employees changing gloves without washing hands. employees must wash hands before donning gloves for working with food. |
| 2012-12-28 |
54 |
observed the return vent over the 3-bay sink and the walk-in cooler door collecting excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-12-28 |
37 |
observed dry goods suach as starch uncovered/unprotected. this is a repeat violation. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-12-28 |
31 |
observed cut sausage used on serving line at 62-68f on ice. the line had run out of sausage and sausage was cooked and put in line. properly cool all items if they are to be used cold. cooling shall be accomplished in accordance with the time and temperat |
| 2012-12-28 |
8 |
observed 1 handwash sink missing paper towels. all other sinks properly stocked. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; (b) a continuous towel system that supplies the user w |
| 2012-12-28 |
4 |
observed open drink cup with coke on the shelf over the ware wash area. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipme |