| Violation Date |
Code |
Description |
| 2018-10-02 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed flip top cooler 1 holding all food above 45f. food was discarded and unit will not be used until repair made. |
| 2018-10-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados stored in flip top cooler, pic stated avocados are not washed prior to cutting. remove stickers and wash all produce before cutting. |
| 2018-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored underneath cutting boards. repeat. |
| 2018-10-02 |
37 |
3-304.13 linens and napkins, use limitations. observed linens in direct contact with cut lettuce, mushrooms, and kale. |
| 2018-10-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen during inspection. |
| 2018-10-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket used for sanitizer with label no longer legible. cdi- bucket properly labeled. |
| 2018-10-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed fondue, mushroom tea, and opened milk with no date mark. observed cole slaw dated 10/1, cabbage used for cole slaw was cut on 9/3 |
| 2018-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in flip top cooler 1 holding between 52f - 60f. observed garlic and oil mixture on counter holding at 72f. cdi- all items in flip top cooler 1 were voluntarily disc |
| 2018-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on blade of slicer. cdi- slicer and blade was washed and sanitized. |
| 2018-10-02 |
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 food employee chopping parsley with bare hands. cdi- food employee washed parsley that was touched with |
| 2018-04-18 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfno letter of parasite free salmon from buckhead in facility. cdi- facility was emailed letter from supplier. |
| 2018-04-18 |
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: mashed potatoes fromprevious day 47f in walk-in. product was tightly covered and had little clearance between food items on top and |
| 2018-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found ham, turkey, pico, kale, holding above 45 f in prep tops. cdi- all items voluntarily discarded. |
| 2018-04-18 |
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: found portioned penne dated 4/8 in back of reachin prep cooler. cdi- voluntarily discarded. |
| 2018-04-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: menu items with caesar dressing made with raw shell eggs not disclosed on menu. do not serve item until menu corr |
| 2018-04-18 |
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: found recently prepped carmelized onions, lettuce, tomatoes, placed directlinto sm |
| 2018-04-18 |
34 |
4-203.11 food thermometers scaled in celsius and fahrenheit shall be accurate to within 1f. found thermometer in facility showing 1.5 f off in ice bath. obtain accurately calibrated thermometer. verification needed. |
| 2018-04-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found damp cloths on cutting boards.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. |
| 2017-12-27 |
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 dusty buildup on wall of prep kitchen near offic |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed a couple of coolers with coated racks that were starting to crack and peel. |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet nested in utensil storage rack to left of dish machine. |
| 2017-12-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed can of denatured alcohol stored next to salt on lower shelf of prep table in back near office. cdi - alcohol moved to office. |
| 2017-12-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink and brown buildup in deflector and upper areas of ice machine. |
| 2017-12-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed boxes of unwashed produce stored above ready to eat foods in walk kin cooler. cdi - rearranged during inspection. |
| 2017-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ziploc bags of raw fish stored on the top shelf of the reach in freezer over bags of noodles. cdi by rearrangement. |
| 2017-09-20 |
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 a gallon of milk opened to be stored for 2-3 days without a date label. cdi- milk was just opened today and was allowed to properly |
| 2017-09-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle not labeled. |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food products stored above 45f, including but not limited to: sliced cheese 48f, spinach 61f, kale 50f, sliced lettuce 48f, tomato and lettuce 50f, blanched fries 48f, a |
| 2017-09-20 |
54 |
6-202.12 heating, ventilation, air conditioning system vents - c observed minor grease build up in the hood system. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. repair the walk in cooler door to effectively close. |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on the prep cooler next to the cook line handsink. observed the raw red meat prep cooler and the salad prep cooler maintaining internal air temps above 45f. units were rechecked at the end |
| 2017-03-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label the flour container, squeeze bottles and metal pans of spices on the line. |
| 2017-03-01 |
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 products such as corn on the cob cooling for possibly 6 hours still at 50 |
| 2017-03-01 |
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 quinoa dated with a 3/1 date label but product was cooked on 2/28. ensure that employees are |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products inside the salad prep cooler and the raw meat cook line prep cooler above 45f, including but not limited to: raw steak 50f, raw hamburger patties 48f, sliced ch |
| 2017-03-01 |
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 corn on the cob and cooked penne pasta at 49-50f. corn on the cob was cooling for an unknown amount of time possible over 6 |
| 2017-03-01 |
8 |
6-301.14 post a hand wash sign at each handsink. observed a hand washing sign missing at the kitchen cook line hand sink. |
| 2016-11-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked (not meeting 165f) chicken wings inside the walk in cooler. vr- provide approved procedures within 10 |
| 2016-11-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pobse |
| 2016-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the cookline handsink being used as a dump sink for ice. cdi by cleaning onsite. |
| 2016-11-09 |
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 no paperwork available for hamachi yellowtail fish served undercooked. wrapping states aquacultured but information mus |
| 2016-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items such as garlic mayo at 51f, in house made ranch at 50f and in house made caesar dressing at 51f inside the 2 door back prep area cooler. several other products measured ab |
| 2016-11-09 |
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 coconut curry made with cooked onion and coconut milk stored from 10/29 (12 day hold time), cdi |
| 2016-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies present in the facility. |
| 2016-11-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one bucket stored on the floor of the back prep area. |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. replace any gouged cutting boards and torn gasket on the 2 door expo cooler on the cookline. facility to have the back area prep cooler checked for repair. |
| 2016-07-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses stored with customer products inside the wait station. |
| 2016-07-07 |
45 |
4-501.11 maintain equipment in good repair. repair the duct taped handle on the flip top cooler. repair the cooler to maintain at 45f and below. repair the torn gaskets on the reach in coolers. |
| 2016-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic containers stacked while wet. |
| 2016-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 3 sanitizer wiping buckets measuring at 0-50 ppm (quat). |
| 2016-07-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle left unlabeled. cdi by labeling while onsite. |
| 2016-07-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure or reminder on the to go menus. also discussed removing the asterisks chicken item on the m |
| 2016-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products inside the flip top prep cooler near the handsink measuring above 45f (see temperature observations chart). cdi by icing down/ moving all products to cool down |
| 2016-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one vegetable chopper and one plastic food container with food debris. 4-602.11 clean the equipment and utensils used with nontcs foods as required to |
| 2016-02-01 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags stored without a recorded date of last sold. |
| 2016-02-01 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed employee actively washing dishes and temperature of hot water sanitizing dish machine not reaching 160f on thermoplate. cdi- machine run a c |
| 2016-02-01 |
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 items cooled from the night prior above 45f in walk in cooler. see temperature chart. cdi-items discarded. |
| 2016-02-01 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed container overfilled with spinach and spinach in direct contact with bottom of prep cooler condensing unit. cdi-product discarded. |
| 2016-02-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisks missing on protein menu items (steak and salmon) offered under salads. verification required. |
| 2016-02-01 |
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 sliced ham stored for 8 days according to date label. cdi-discarded. |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-08-24 |
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 missing ceiling tiles over ice machine. |
| 2015-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2015-08-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle unlabeled. cdi-labeled. |
| 2015-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in two door cooler at prep area above 45f. observed fan not operating in unit. pic stated cooler was checked at 11am (1.5 hours prior) with correct holding temperatures. c |
| 2015-08-24 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed final rinse temperature of hot water sanitizing dish machine only reaching 152f on lollipop thermometer. thermolabel on dishes did not turn b |
| 2015-08-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed severe leak from condenser in walk in coooler. water from leak observed on packages of butter not hermetically sealed. cdi-butter discarded and will |
| 2015-03-09 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in women's restroom with 75f water. verification required to ensure water reaches at least 100f. |
| 2015-03-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed a pan of portioned penne pasta in prep cooler not date marked. observed a block of opened white cheddar cheese and two pans of mas |
| 2015-03-09 |
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 squeeze bottles, shakers, and some plastic containers of dry goods seasonings, and spices not labeled. (items being label |
| 2015-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored with tape residue and food debris and other plastic containers stored with tape residue. cdi - cleaning process started. |
| 2015-03-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed various personal items including coats, jackets, purses, etc stored on shelf at wait station next to and on top of packaged food items an |
| 2015-03-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food handler with jewelry including watch and bracelet on wrists. |
| 2014-11-11 |
45 |
4-501.11 maintain equipment in good repair. observed small reach-in freezer on cook line in disrepair and being used for storage of non-tcs foods. remove/repair unit and use as intended. |
| 2014-11-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed high temperature dish machine not sanitizing properly. ran through several times. thermolabel did not turn black. hot water inside tank only |
| 2014-11-11 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed date last shellstock was used not recorded on tags. cdi - b |
| 2014-08-05 |
45 |
4-101.11 maintain equipment in good repair - p. observed some fryer baskets with broken wires exposed - (fryers baskets discarded and new ones provided). |
| 2014-08-05 |
20 |
3-501.16 (a)(2) and (b) maintain potentially hazardous food (time/temperature control for safety food) for cold holding at 45f/below. - p observed items in top and bottom prep cooler on main cook line(see temperature chart) and dressings stored in walk-i |
| 2014-08-05 |
14 |
4-501.114 maintain sanitizer at proper concentration - quat sanitizer at least 200ppm - p. observed quat sanitizer at 3-compartment sink and spray bottle < 200ppm. cdi, sink drained and refilled with proper concentration in sink and spray bottle4-601.11 ( |
| 2014-08-05 |
12 |
3-402.12 maintain shellstock tags in chronological order. - pf observed no order for maintaining shellstock mussel tags. observed tags commingled in folder. cdi, by instruction to have done prior to next inspection - in process of organizing tags. |
| 2014-08-05 |
8 |
5-205.11 use hand washing sink for intended purpose of handwashing only.- pf. observed items stored inside sink on front main cook line. cdi, items removed.6-301.12 maintain some type of hand drying provision at all handsinks. observed no paper towels pre |
| 2014-03-24 |
20 |
maintain temperature at or below 45f for tcs food in holding. observed 3 items (see chart) out of temp. cdi: items quickly cooled (out of temp~1/2 hour). 3-501.16 (a) (2) & (b) |
| 2014-03-24 |
12 |
provide necessary documentation for serving salmon under cooked. must have letters of guarantee as described by 3-402.11 & .12. observed salmon cooked to order indicated on menu & confirmed by mgr. return verification required (rvr) w/in 10 days. |
| 2014-03-24 |
14 |
provide sanitizer at proper concentration - bleach san. must be at 50-100 ppm. observed toxic sanitizer in bottle & @ 3-comp. sink. cdi: sanitizer re-made to proper concentration. 4-501.114 |
| 2014-03-24 |
21 |
properly date mark all tcs/rte foods & discard accordingly. observed several items in walk-in missing label & some items past 7 day discard. cdi: items discarded. 3-501.17 & .18 |
| 2014-03-24 |
4 |
employees must eat in areas away from/outside prep areas. observed employee eating in kitchen upon arrival. cdi: employee left area. store employee drinks below/away from food, prep./clean equip., etc. observed employee drinks stored w/ bar items in r |
| 2014-03-24 |
26 |
properly label chemicals. observed 2 bottles of chemicals not labeled. cdi: chemicals labeled. 7-102.11 |
| 2014-03-24 |
42 |
air-dry all equipment before stacking. observed pans stacked tightly while wet, stored as clean. cdi: items separated. |
| 2014-03-24 |
23 |
provide disclosure on lunch menu. observed only reminder on lunch menu. correction necessary prior to next inspection. 3-603.11 |
| 2013-09-09 |
6 |
2-301.14 when to wash. food employees shall clean their hands and exposed portions of their arms before donning gloves for working with foods. observed employees on cook line not washing their hands in between glove changes. cdi, by instruction |
| 2013-09-09 |
12 |
3-203.12 shellstock, maintaining identification. an approved record keeping system must be in place that keeps the shellstock tags or labels in chronological order correlated to the date that is recorded on the tag. tags must be kept for 90 days. observed |
| 2013-09-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed cooked onions held hot on flat top grill at |
| 2013-09-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained 45f/below. observed several items including chicken salad, |
| 2013-09-09 |
26 |
7-102.11 common name-working containers. observed one bottle of degreaser not labeled. |
| 2013-09-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal food that are to be served raw or undercooked. consumer advisory must include disclosure and remi |
| 2013-09-09 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy. observed thermometers missing from inside prep units on cook line. cdi, by instruction.4-302.12 food temperature measuring devices. provide properly sized thin probe thermometer for u |
| 2013-09-09 |
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 cook wearing bracelets on wrists. |
| 2013-09-09 |
45 |
4-501.11 good repair and proper adjustment-equipment. repair broken hot water nozzle on handsink in kitchen at dish area. repair broken spray arm assembly that is missing cold water nozzle at dish area. |
| 2013-09-09 |
46 |
4-302.14 sanitizing solutions, testing devices. observed current test strips provided that are used for chlorine sanitizer not testing properly with solution. need to provide proper test strips. cdi, by instruction. |
| 2013-09-09 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes. pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as caesar salad, hollandaise or bearnaise sauce, mayonnaise, meringue, eggnog, ice |
| 2013-03-28 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) clean build up from ice machine shield. cdi-cleaning started. |
| 2013-03-28 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2013-03-28 |
13 |
properly store foods (raw animal foods) according to final cook temperatures. (3-302.11) observed raw ground beef stored over raw intact muscle beef. cdi-moved to proper storage order. |
| 2013-03-28 |
1 |
employee with managerial control must be food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2013-03-28 |
20 |
keep phf cold at 45f or below. (3-501.16) observed items such as coleslaw; diced tomatoes; cheese etc. stored on ice and above 45f. ice melted and not filled up on all sides of pan to ensure all product is kept at correct temperature. cdi-items put into r |
| 2013-03-28 |
26 |
a) only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents; shall be allowed in a food es |
| 2013-03-28 |
31 |
properly cool foods. (3-501.15) observed coleslaw cooling in small cold hold unit. advised pic to cool foods in walk in cooler as the small unit may not be able to cool foods properly. also observed plastic bucket of chicken salad cooling in walk in and t |
| 2013-03-28 |
43 |
(c) single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (4-903.11) straw |
| 2013-03-28 |
23 |
consumer advisory needed for any raw or undercooked animal foods. (3-603.11)consumer advisory needed for tuna; salmon; burgers; duck etc on menu. an example would be to put asterisk beside all items served raw or customer allowed to choose how undercooked |
| 2012-12-26 |
20 |
3-501.16 keep phf cold at 45f or below. observed phf in cold hold unit above 45f. food was recently on ice during lunch rush and put into small cold hold reach in. advised putting food in walk in cooler to cool down and use thermometer to ensure food on i |
| 2012-12-26 |
54 |
6-501.14 a) 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. clean vent and light systems over grill area. |
| 2012-12-26 |
47 |
4-601.11 c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. clean out containers used to store clean utensils. |
| 2012-12-26 |
39 |
3-304.14 b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114observed wet wiping cloths stored on counter tops. |
| 2012-12-26 |
38 |
2-402.11 a) except as provided in ¶ (b) of this section; 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 c |
| 2012-12-26 |
33 |
3-501.13 potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7°c (45°f) or less as specified under subparagraph 3-501.16(a)(2)(b).(b |
| 2012-12-26 |
31 |
3-501.15 cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separat |
| 2012-12-26 |
26 |
7-102.11 working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed one unlabeled bottle of chem |
| 2012-12-26 |
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 |
| 2012-12-26 |
21 |
3-501.17 ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; |
| 2012-12-26 |
19 |
3-501.16 phf shall be held hot at 135f or above. observed cooked onions stored at room temperature. placed on grill to reheat and be held hot. observed a couple sauces in hot well below 135f at top of product. stir products frequently to ensure correct ho |