| Violation Date |
Code |
Description |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed a couple of metal pans wet stacked. repeat. not as many as last inspection. -0.5pts- |
| 2018-12-27 |
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 sopa noodles dated for 12/19 in the walk-in cooler. corrected during the inspection (cdi)- nood |
| 2018-09-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed tile busted and broken and can wash area. needs to be repaired. repeat. -1pt- |
| 2018-09-25 |
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 in gaskets of reach in coolers. needs to be cleaned. -0pts- |
| 2018-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal and plastic containers stored as clean still wet. repeat. -1pt- |
| 2018-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wiping cloth in sanitizer at 0ppm. cdi- sanitizer was replaced. -0pts- |
| 2018-09-25 |
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/pf- observed milk with a discard time o |
| 2018-06-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed tile busted and broken and can wash area. needs to be repaired. repeat. -0.5pts- |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. - observed shelving rusted and peeling in walk-in cooler. needs to be repaired/replaced. repeat. -1pt- |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several metal pans stored as clean, wet stacked. cdi- pans were removed. -0pts- |
| 2018-06-21 |
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 ice scoop handle touching ice. cdi- scoop was removed. -0pts- |
| 2018-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed black build up inside of ice machine. needs to be cleaned as soon as possible. -1.5pts- |
| 2018-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed greasy residue on plastic containers stored cleaned. ensure equipment is thoroughly cleaned before storing them as clean. observed metal food contain |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. - observed shelving in walk in cooler rusted with paint beginning to peel. needs to be repaired. -1pt- |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed shelving on front line collecting food debris. needs to be cleaned. -0pts- |
| 2018-02-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed tile at can wash area with damaged tiles. needs to be repaired. repeat. -0.5pts- |
| 2017-10-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed several tiles in mop sink area to have severe damage to them. repeat violation |
| 2017-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed balls of cookie dough stored directly in contact with plastic of a packaged food item in the walk in freezer. cdi: items voluntar |
| 2017-10-30 |
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 quinoa cooling in prep cooler drawer at 0f. cdi: quinoa relocated to walk |
| 2017-10-30 |
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 turkey sausage crumbles stored above 41f for more than 4 days. product has a 7day shelf life according to pic.note: 3-501.18 discar |
| 2017-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey sausge crumbles holding at 55f and liquid eggs holding at 60f. turkey sausage crumbles were stored in a cooler drawer that could have been left open. liquid eggs were lef |
| 2017-10-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed quinoa cooling at a rate of .05f/min. food must cool at a rate of .11f/min to be in compliance. cdi: quinoa relocated |
| 2017-10-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dishmachine witht 0ppm sanitizer. cdi: manager phoned ecolab for maintenance. employee is priming sanitizer before every dish load and testing with test strip |
| 2017-09-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at main handsink in kitchen. cdi: papertowels provided. |
| 2017-09-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee move from handling dirty dishes to handling clean dishes with no glove changed. cdi: employee directed to change gloves and wash hands when m |
| 2017-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm chlorine sanitizer coming out of dish machine. observed that sanitizer tubing is disconnected and broken in several places. cdi: pic phoned maintenance to |
| 2017-09-28 |
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 all 7 day foods to be dated for 8 days. day 1 is the day that the food is prepared. facility has |
| 2017-09-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees had some knowledge about employee health, but were not clear on policy. cdi: employee health poster provide |
| 2017-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of cooler, under drawers, in need of detail cleaning. |
| 2017-09-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed several tiles in mop sink area to have severe damage to them. repeat violation pic stated that they will be repairing the ti |
| 2017-09-28 |
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 kiosks to have lips of cups exposed. cdi: pic removed overstacked cups. pic instructed front of house pe |
| 2017-04-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several tiles in mop sink area to have severe damage to them. repeat violation |
| 2017-04-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a strong leak coming into facility from interior wall to floor juncture. pic stated that he has contacted building maintenance. water is pooling under soda syrups. leak must be fixed immediate |
| 2017-04-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged containers and lids in various places throughout facility. |
| 2017-04-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. cdi: items separated for air drying. repeat violation improvement from last inspection. |
| 2017-04-26 |
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 plastic 2oz cup being used to scoop green goddess dressing. cdi: cup r |
| 2017-04-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with bracelets on preparing food. repeat violation |
| 2017-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg whites and sausage holding below 135f. cdi: items voluntarily discarded. |
| 2017-03-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed several employees wash hands, and then recontaminate them by not using a barrier to turn |
| 2017-03-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at front handsink. cdi: papertowels provided. |
| 2017-03-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up on ice machine shield.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lids |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed quinoa and spring mix holding above 45f in salad 1 cooler. cdi: items rapidly cooled in salad 2 cooler. |
| 2017-03-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expos |
| 2017-03-03 |
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 milk open, with no open date recorded on it. pic was unsure of when item was opened, but that it could not have been more than 2 d |
| 2017-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed salad 1 unit holding some items above 45f. cdi: items relocated to salad 2 unit, which was holding items at 41f or below. observed some shelving in walk in cooler that was rusted. repair or replace she |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed feet of shelves in the walk in cooler with built up residue. |
| 2017-03-03 |
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 mop sink tiles missing or damaged so that they a |
| 2017-03-03 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee items stored throuhgout facility. |
| 2017-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked above 3-comp sink. repeat violation |
| 2016-11-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee use sanitizer to wipe down counter at make station with gloves on. employee then moved directly into food prep with no glove change. cdi: emp |
| 2016-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg whites stored on counter at 49f. cdi: pic discarded eggs and brought new ones from the walk in cooler. |
| 2016-11-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed orange force cleaner stored over single service cups. observed sanitizer bucket stored over confectioner's sugar. cdi: chemicals relocated. |
| 2016-11-23 |
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 one squeeze bottle with clear liquid in it unlabeled. |
| 2016-11-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed excessive fruit flies throughout facility. pic encouraged to increase pest control visits. |
| 2016-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes throughout dish area. cdi: items separated for proper air drying. repeat violation |
| 2016-11-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed damaged tiles at mop sink. |
| 2016-11-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over customer food in walk in cooler. cdi: item discarded. |
| 2016-11-23 |
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 overstacked at grab and go kiosks. cdi: items removed in order to ensure that items are protected. |
| 2016-08-23 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf all handwashes at 89 degrees f. at beggining of inspection. cdi hot water heater had been knocked off restarted and handwashes reached 100 degrees all employees required to rewash hands. |
| 2016-08-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employees not following handwash procedures as to lenght of hand washing and drying wit |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-08-23 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water throughout facility at 89 degrees f. cdi water heater had been knocked off water heater restarted and water available at 110 degrees. |
| 2016-08-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed mold on wall at three compartment sink. |
| 2016-06-06 |
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 wall behind three compartment sink molded and i |
| 2016-06-06 |
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 and in need of cleaning. |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed 5 gaskets in need of replacement in lower prep units and reach ins. |
| 2016-06-06 |
33 |
3-501.13 use approved thawing methods. observed food thawing under water measuring 79 degrees. cdi removed to walk in to complete thawing. |
| 2016-02-29 |
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. repair damaged tiles at can wash. -0 points- |
| 2016-02-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stacked in clean dish area. |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, spring mix and leaf lettuce above 45 degrees. cdi took to cooler to recool see chart above. -0 points- |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with food debris. cdi placed at three comp sink to rewash. |
| 2016-02-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee pressing cheese in bread to be baked barehanded. cdi by instruction. -0 points- |
| 2015-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, metal and plastic containers, tomatoe slicer, onion slicer, and cutting boards soiled with food debris. cdi items moved to sink for cleaning. |
| 2015-11-06 |
42 |
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 handles stored inside multiple food containers. |
| 2015-11-06 |
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 fruit cups dated for today and melons were prepared on thursday. cdi dates changed. keep date o |
| 2015-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in bathrooms soiled with dust. repeat. |
| 2015-07-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving, containers holding utensils, and metal racks soiled with debris. |
| 2015-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed egg whites and eggs and turkey omelets hot holding below 135f. cdi items discarded and fresh batches cooked. |
| 2015-07-29 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed bag broccoli cheddar soup reheated to 159f after 2 hours. cdi soup discarded and unopened bag of cheddar soup reheated to 156f. |
| 2015-07-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed baking pan stored in back hand sink. cdi container moved. |
| 2015-04-02 |
42 |
| 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. repeat . |
| 2015-04-02 |
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 bag of spring mix not dated. cdi item dated. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed scoops, plates, and ice machine soiled with debris. suggest facility clean ice machine on a weekly basis. cdi machine cleaned and dishes moved to sin |
| 2015-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine soiled with debris. suggest facility clean ice machine on a weekly basis. cdi machine cleaned. |
| 2015-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed eggs and sausage on hot line below 135f. cdi items discarded. |
| 2015-01-16 |
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/pf. facility does not have written proc |
| 2015-01-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food on cook line without hair restraints. |
| 2015-01-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed containers being filled from handsink. cdi employee filled container from prep sink. |
| 2015-01-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups overstacked with out any form of protection from contamination. 4-903.12 do not store single-use and single-service articl |
| 2015-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed left over stickers on outside of clean utensils. |
| 2015-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils on racks wet stacked. repeat. |
| 2014-08-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed dishes on dish rack wet stacked. |
| 2014-08-12 |
39 |
3-304.14 wiping cloths, use limitation - c. store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on prep table. repeat. |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain tcs foods in cold holding at 45f or less. observed melon at 54f in ice bath. cdi item moved to cooler to bring down temperat |
| 2014-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed main ice machine, and plastic bowls soiled with debris. cdi items cle |
| 2014-08-12 |
4 |
2-401.11 eating, drinking, or using tobacco - c. cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. |
| 2014-03-14 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer between uses. observed wet cloth on prep tale. |
| 2014-03-14 |
31 |
3-501.15 cooling methods - pf. phf shall be cooled in shallow un covered metal pans in small portions. observed individually packaged shrimp in cooler at 51f and packaged chicken at 47f. cdi items uncovered and placed on a sheet pan to accelerate cooling |
| 2014-03-14 |
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 spoons, dishes, slicer, and can opener soiled with food debris. repeat. |
| 2014-03-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored to prevent contamination of rte foods. observed unwashed produce stored over washed apples. cdi items relocated. |
| 2013-10-15 |
2 |
observed no emplyee health policy in place. discussed with manager and made recomendations. cdi 2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - all employees shall understand the employee health |
| 2013-10-15 |
8 |
observed a cart with clean dishes in front of handwashing sink blocking access. cdi- cart moved.5-205.11 using a handwashing sink-operation and maintenance - pf- a handwashing sink shall be maintained so that it is accessible at all times. observed no pap |
| 2013-10-15 |
4 |
observed employee drink stored above clean dishes and utensils. cdi- drink removed.2-401.11 eating, drinking, or using tobacco - c |
| 2013-10-15 |
42 |
observed a couple of plastic containers stacked together while still wet. cdi- unstacked to air-dry.4-901.11 equipment and utensils, air-drying required - c- all equipment and utensils shall be left to air-dry after cleaning and sanitizing. |
| 2013-10-15 |
14 |
observed ice machine collecting black mold behind ice deflector. slicer with dried food debris on blade. cdi- cleaned and sanitized during inspection.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p- equipment food |
| 2013-02-14 |
27 |
according to manager; facility seals hot soup bags and chills. this requires the facility to comply with 3-502.12 which includes implementing a haccp plan which includes all requirements of 8-201.14 or to receive a variance. more information to come on re |
| 2013-02-14 |
21 |
3-501.18 date-marked foods shall be discarded after their 7 day expiration. observed chai milk mix past due. staff voluntarily discarded. |
| 2013-02-14 |
21 |
3-501.17 all tcs/ready-to-eat foods not used within 24 hours shall be date-marked. observed half n half and milk cartons open but not date-marked. advised manager of 7 day time frame. she will discuss with panera corporate. |
| 2013-02-14 |
19 |
3-501.16 hot foods shall be held at 135f or higher. observed egg patties; egg white patties and sausage patties (in same container) temping at 109-129f. staff voluntarily discarded. |
| 2013-02-14 |
14 |
4-501.14 sanitizer should be at approved concentrations. observed all red sani buckets below 150ppm quat. staff refilled all with sanitizer at 200-300ppm quat from dispenser. |
| 2013-02-14 |
2 |
2-201.11 all employees shall understand the employee health policy and its requirements. cashier was unable to provide details on policy. discussed with general manager and made recommendations. |
| 2012-10-05 |
13 |
observed employees were wearing gloves for more than one task. specifically; employees were making food with their gloved hands; would go into the back; open doors and touch surfaces while getting more product to restock; and then continue remaking food |
| 2012-10-05 |
46 |
observed the facility did not have any test strips to check the dish machine. |
| 2012-10-05 |
42 |
observed milk containers that appeared to have been frozen; after sanitizing; and before air drying. air dry as required by the rules. |
| 2012-10-05 |
34 |
observed dial stem thermometers are not calibrated. cdi. |
| 2012-10-05 |
27 |
according to the pic the facility seals bags and chills them in ice baths. this requires the facility to comply with 3-502.12 which includes implementing a haccp plan which includes all requirements of 8-201.14 or to receive a variance. cdi by instructio |
| 2012-10-05 |
20 |
observed salad unit was holding tcs food such as cut leafy greens; tomato's; cheeses; ect at 45-50f. everything was transfered to an ice bath. verification required. |
| 2012-10-05 |
14 |
observed the dish machine was not sanitizing. the sanitizer container for the dish machine was empty. cdi by changing the container and priming the machine. |
| 2012-10-05 |
2 |
facility must have an employee health policy. person in charge (pic) must know the employee health policy and must have informed the employees. pic could not find written employee health policy and had only rough knowledge of the facilities policy. cdi |