| Violation Date |
Code |
Description |
| 2019-01-04 |
47 |
repeat violation. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on shelving inside of dry storage and gaskets in reach in coolers. |
| 2019-01-04 |
45 |
general comment. 4-501.11 maintain equipment in good repair.observed split gaskets in both reach ins in kitchen area. gaskets need to be replaced. |
| 2019-01-04 |
42 |
general comment. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.in dishroom, observed metal and plastic containers wet nesting. |
| 2019-01-04 |
39 |
general comment. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in sanitizer bucket reading 0 ppm quat. cdi- bucket was emptied out and filled back up with sanitizer at 150 ppm quat. |
| 2019-01-04 |
37 |
repeat violation. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of beef, salmon, pickles, chicken breast, potatoes, and milk being stored on floor. |
| 2019-01-04 |
35 |
general comment. 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 not labeled: flour, sugar, breading, and salt and pepper. |
| 2019-01-04 |
26 |
repeat violation. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle, hanging from dish machine not labeled. cdi- bottle was labeled.*points changed because of improvement from last inspec |
| 2019-01-04 |
21 |
repeat violation. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several items in facility not date marked. cdi- food employee knew when items were prepared or opened and items we |
| 2019-01-04 |
14 |
repeat violation. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfin dry storage area, observed build up in interior of ice machine. cleaning frequency needs to increase. |
| 2018-10-18 |
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 employee bare handing ready to eat foods. cdi-discarded. |
| 2018-10-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked potatoes stored in direct contact with bottom of pan. cdi-discarded. |
| 2018-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items for omelets out on counter above 45f. employee stated it was out during breakfast rush. items must be kept at 45f and below at all times. cdi-items put back into coole |
| 2018-10-18 |
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 two items held past 7 days. cdi-discarded. |
| 2018-10-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. repeat. |
| 2018-10-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. |
| 2018-10-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of food stored on walk in cooler floor. |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment including shelving, fans in walk in cooler and dry storage. repeat. |
| 2018-06-28 |
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 rotting in dry storage outside. observed baseboard in disprepair around |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment including shelving in walk in cooler and dry storage. repeat. |
| 2018-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle. cdi-labeled. repeat. |
| 2018-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links and patties holding off temperature on shelf. cdi-discarded. |
| 2018-02-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee return from outside without washing hands. cdi-employee stopped and directed to handsink to properly wash hands. repeat. only half points taken as improvement noted. ehs obs |
| 2018-02-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over gravy and kale in small two door cooler. cdi-rearranged to proper storage order.3-304.11 food shall only contact surfaces of properly cleaned and sanitized e |
| 2018-02-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle. cdi-labeled. repeat. only half points taken as improvement noted and only one bottle of compliance. |
| 2018-02-12 |
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 observede cookies packaged |
| 2018-02-12 |
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 stored on floor of walk in and dry storage. repeat. |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment including shelving in walk in cooler. |
| 2018-02-12 |
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 rotting in dry storage outside. observed baseboard in disprepair around |
| 2017-07-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees return from outside without washing hands and use same gloves to begin preparing food. observed employee handle soiled utensils then begin to handle clean ones without washi |
| 2017-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of grits and small bowl of link sausages held off temperature control and below 135f. cdi-items voluntarily discarded. |
| 2017-07-26 |
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 a couple slices of lasagna with date label of 7/13. cdi-discarded. |
| 2017-07-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled chemical bottles. cdi-labeled.7-207.11 store labeled, employee medications to prevent contamination. -p observed burn spray and other medication |
| 2017-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large amount of flies of facility. |
| 2017-07-26 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in both outside and inside ice machine. |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying sanitized utensils. |
| 2017-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mildew build up on window ac unit that is hanging above 3 compartment sink and dripping. clean unit and install drip pan to catch grey water. |
| 2017-07-26 |
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 outside around walk in cooler attracting flies. |
| 2017-07-26 |
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. cleaning needed on floors and walls around dish machine. |
| 2017-07-26 |
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 stored on floor of walk in and dry storage. |
| 2017-02-07 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee return to kitchen from outside and begin loading soiled utensils and put clean utensils away without washing hands first. cdi-employee directed to handsink. |
| 2017-02-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cold chicken reheated to 141f to be placed out for hot holding. cdi-chicken reheated to 165f+. |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes overstacked in pan in prep cooler and above 45f. cdi-excess product out of temperature removed. |
| 2017-02-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical bottles. cdi-labeled. |
| 2017-02-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed items stored on floor of dry storage area. reduce clutter in dry storage building. observed coffee filters stored unwrapped and |
| 2017-02-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on top of tortilla package. |
| 2017-02-07 |
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 cooked potatoes cooling in walk in cooler and tightly wrapped in plastic |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed product out of temperature in the flip top unit. refer to temperature chart. cdi - educated that product needs to sit in the cold holding wells, not in a conta |
| 2016-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink by the stove. cdi - provided paper towels to the dispenser. |
| 2016-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer spray bottle at 0 ppm; observed quat sanitizer dispenser at the 3 compartment sink at 0 ppm. cdi - advised to wash and rinse at the 3 comp sink, then use dish washer to sa |
| 2016-09-13 |
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 grits on a speed rack in the kitchen during a cooling process. grits were at 110f and sitting out for 3 hrs. did not meet c |
| 2016-09-13 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed multiple ready to eat tcs products made in-house that has been held for over 24hrs and the product |
| 2016-09-13 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontam |
| 2016-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout the facility: prep area, stove area, dishpit, dining room, outdoor dry goods storage. use pest control management; went over proper pest control management to |
| 2016-09-13 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed the sanitizer buckets at 0 ppm quat. the reason is because the 3 compartment quat sanitize |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-13 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed baseboard missing in the dishpit underneath the spray arm. advised to get baseboard |
| 2016-09-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed multiple products in the walkin cooler cooling down with e |
| 2016-06-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed the w |
| 2016-06-16 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. the dry storage room stores, canned goods, seasonings, an ice machine, single use and si |
| 2016-06-16 |
31 |
| 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed two products in the walkin cooler cooling. refer to temperature chart. cdi - |
| 2016-06-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed product that had been prepared and held in the walkin cooler for over 24 hrs without date marking labels. cdi - educ |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two products in the flip top cooler that was overstacked. refer to temperature chart. cdi - educated pic and food employees about over stacking and keeping the product below th |
| 2016-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product hot holding on stove out of temp. cdi - discarded product and advised pic to turn up heat when bringing next product out on stove for hot holding. |
| 2016-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many product out of temperature. cdi - uncovered products to allow to cool; closed the flip top cooler and made the cooler colder. |
| 2016-02-23 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed that the outdoo |
| 2016-02-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor. |
| 2016-02-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed fans |
| 2016-02-23 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee sweaters and hat in kitchen on |
| 2015-09-09 |
53 |
6-501.12floors, 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 facilities. (floor). |
| 2015-09-09 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc) |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.ob |
| 2015-09-09 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of flies in kitchen area. |
| 2015-09-09 |
33 |
3-501.13 use approved thawing methods. observed raw frozen fish thawing in standing water in prep sink. use (fridgeration, heating or cool running water to thaw). all fish thawed in container with running cool water so that all products are fully sudmerg |
| 2015-09-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored above raw beef steak in walk-in cooler.cdi raw meats properly stored according to final cooking temp. |
| 2015-02-12 |
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 employee cutting cooked ham with bare hands. pic stated ham will be used in a baked quiche. cdi-employee st |
| 2015-02-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee cutting ham on drainboard of 3 compartment sink filled with soiled dishes. cdi-food discarded.observed human hair in interior of ice m |
| 2015-02-12 |
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 meat loaf with a date label of 9 days prior. cdi-item discarded. |
| 2015-02-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed burgers which may be ordered undercooked offered on special menu board without consumer advisory. cdi-con |
| 2015-02-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed several employees entering kitchen after being outside and don gloves without washing hands. cdi-employees educated and directed to hand sink to wash hands.2-301.15 only wash hands in |
| 2015-02-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint and employee with long goatee and no guard. |
| 2015-02-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor. |
| 2015-02-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed chill stick stored in direct contact with freezer shelving. |
| 2015-02-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of chemicals with no label. cdi-labeled. |
| 2014-08-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and a large amount of flies located in dry storage shed. facility may need to install fly fan over back door due to constant opening and closing of employees |
| 2014-08-12 |
31 |
use proper cooling methods. (3-501.15) observed two pans of quiche cooling and covered with plastic wrap in walk in cooler. vent foods to allow cold air circulation and rapid cooling. |
| 2014-08-12 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed heavy build up on soda nozzles. cdi-nozzles cleaned. |
| 2014-08-12 |
13 |
properly store raw animal products to prevent contamination. (3-302.11) observed beef tenderloin stored co-mingled with raw ground beef, raw breaded chicken patties stored above shell eggs, and raw ground sausage stored in same pan as fully cooked deli me |
| 2014-02-27 |
31 |
use proper cooling methods. (3-501.115) observed soup cooling in deep portion. cool in shallow portions to ensure cooling parameters are met. |
| 2014-02-27 |
23 |
consumer advisory is needed for raw or undercooked animal items on menu. (3-603.11) disclosure missing on menu. repeat. cdi-pic showed ehs a copy of correct consumer advisory that has been sent off to printing. |
| 2014-02-27 |
21 |
properly date mark tcs, ready to eat, refrigerated items held longer than 24 hours and no longer than 7 days. (3-501.17) date mark any items held over in small coolers across from grill. cdi-items labeled. |
| 2014-02-27 |
8 |
do not use hand sink for anything other than hand washing. (5-205.11) observed pot of boiled eggs in handsink .cdi-moved. |
| 2014-02-27 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2013-10-29 |
1 |
facility must have employee with managerial control who is food safety certifiied. no food safety certified employee on site during inspection. points will begin being deducted on jan 1, 2014. |
| 2013-10-29 |
14 |
food contact surfaces shall be clean to sight and touch. observed microbial build up on ice machine. cdi-cleaning started. |
| 2013-10-29 |
21 |
properly date mark potentially hazaroudous, ready to eat, refrigerated food held more than 24 hours and no longer than 7 days. observed items without date label and some items held more thn 7 days. cdi-items discarded. |
| 2013-10-29 |
4 |
properly store employee drinks. observed several drinks stored improperly throughout kitchen. cdi- moved to better locations. |
| 2013-10-29 |
36 |
facility shall be free of pests. observed flies in kitchen and no fly fan or control for flies at back door. back door is used continuously throughout day as walk in cooler is located outside. |
| 2013-10-29 |
23 |
consumer advisory needed for undercooked animal products on the menu. repeat. only reminder part of consumer advisory posted on menu. |
| 2013-02-18 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. p observed employee touching ready to eat tortilla w |
| 2013-02-18 |
8 |
5-205.11 (b) a handwashing sink may not be used for purposes other than handwashing. pf upon arrival; observed spoon stored in handsink. violation documented on last three inspections. also observed employee rinsing off spatula in hand sink. cdi-through e |
| 2013-02-18 |
19 |
3-501.16 keep phf hot at 135f or above.observed hollandaise sauce held off stove at temperature below 135f. ehs explained tilt procedure to pic as an option for keeping sauce off temperature. |
| 2013-02-18 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-02-18 |
38 |
2-402.11 food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensil |
| 2013-02-18 |
42 |
4-903.11 b) clean equipment and utensils shall be stored as specified under ΒΆ (a) of this section and shall be stored: (1) in a self-draining position that allows air dryingobserved pans wet stacked. |
| 2013-02-18 |
23 |
3-603.11 if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready- |
| 2012-10-29 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. p upon arrival; observed employee traying cookies w |
| 2012-10-29 |
48 |
5-103.12 water under pressure shall be provided to all fixtures; equipment; and nonfood equipment that are required to use water except that water supplied as specified under ?? 5 104.12(a) and (b) to a temporary food establishment or in response to a tem |
| 2012-10-29 |
39 |
3-304.14 cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114(e) containers of che |
| 2012-10-29 |
38 |
2-402.11 food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensi |
| 2012-10-29 |
23 |
3-603.11 a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being pr |
| 2012-10-29 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11dish machine reading 0ppm chlorine at time of inspection. ma |
| 2012-10-29 |
13 |
3-302.11 b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; pobserved small dish with raw shell eggs stored above rte foods in reach in cooler. cdi by moving to correct location to prevent contam |
| 2012-10-29 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf upon arrival; observed spoons stored in hand sink. pic explained that soiled utensils are stored in sink and taken to dish machine. last two documented same violation. cdi thro |
| 2012-10-29 |
1 |
2-102.12(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through |