| Violation Date |
Code |
Description |
| 2019-01-14 |
49 |
5-205.15 maintain a plumbing system in good repair. pump action hand wash sink in women's restrooms is only holding for ten seconds. according to the rules, this should be on for a minimum of 15 seconds without any need for reactivation. |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of debris on chicken cooler in kitchen area. debris was found on interior around the gaskets, and on exterior. clean buildup on shelving |
| 2019-01-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed some large pots used for cooking that were pitted and misshaped to make them no |
| 2019-01-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service cups stored on floor near front counter. |
| 2019-01-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting into onions before washing them. cdi- onions were discarded into trasch can. |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed cucumber and tomato salad at a temperature of 43 f. cdi- item were placed in freezer until it reached a temperature of 41 f. |
| 2019-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on hot warmer and steam table that were below 135 f (pork ribs- 105 f, curry chicken- 109 f). food employee stated that the items were cooked this morning. cdi- both i |
| 2019-01-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on food prep surface during food prep. |
| 2018-07-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as carrots, cucumbers and peppers stored over ready to eat foods such as cabbage. cdi, items reversed.3-302.11(a) separate the different types of raw animal f |
| 2018-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in sanitizer. |
| 2018-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with food build up, stored as clean. cdi, can opener taken to 3 comp sink to clean. |
| 2018-07-18 |
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 on shelving throughout. |
| 2018-07-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened on arrival. |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets throughout, including warmer. |
| 2018-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. |
| 2018-03-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 compartment sink. |
| 2018-03-08 |
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 of dust and debris on shelving throughout establishment. |
| 2018-03-08 |
45 |
4-501.12 cutting surfaces - c observed cutting boards with significant stains. ensure cutting surfaces are cleanable. observed torn gaskets at hot box and low boys. |
| 2018-03-08 |
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 stored with lip portion of cup exposed to contamination. |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of pans still wet. repeat |
| 2018-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of produce stored on the floor. |
| 2018-03-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottles with sanitizer concentration higher than 200ppm chlorine. cdi, solution was diluted to reach 200ppm chlorine. 7-102.11 label working containers of toxic m |
| 2018-03-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer concentration less than 10ppm chlorine. cdi, sanitizer adjusted to 100ppm chlorine. service company was called to check dish machine. vr |
| 2018-03-08 |
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 food employees re-contaminate hands by closing faucet without using barrier. cdi, correct |
| 2017-10-23 |
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 2 large sealed pans of cooked rice cooling inside walk-in cooler measurin |
| 2017-10-23 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-23 |
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 oil and food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-10-23 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (employee food' snicker bar) inside reach-in cooler. |
| 2017-10-23 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment) |
| 2017-06-20 |
53 |
no points deducted6-501.11floors, 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 damaged flooring throughout (pitting) in need of attention; ob |
| 2017-06-20 |
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 build up in need of cleaning. (surfaces of cooking equipment, rack used for storing canned products collecting d |
| 2017-06-20 |
45 |
4-501.11maintain equipment in good repair.observed leak at chemical dispenser in need of repair above 3 compartment sink setup. |
| 2017-06-20 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked cabbage, rice stored in hot box hot holding unit measuring below 135f (see chart). cdi items reheated to 165f and placed back in hot box with setting turned to higher se |
| 2017-01-31 |
54 |
6-202.11shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixtures in kitchen prep area with light bulbs that are not shielded. |
| 2017-01-31 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking equipment with build up). |
| 2017-01-31 |
45 |
4-501.11maintain equipment in good repair.observed rusty shelving throughout in need of replacing. |
| 2017-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-10-04 |
13 |
observed eggs stored over milk, and pinto beans. observed corn bread and biscuts stored in pans, stacked with bottom of one pan in contact with muffins of another. observed personal food stored over facility food. provide a separate area for personal food |
| 2016-10-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soapy water solution used to clean wall from spill with no sanitizer present, sanitizer bucket used. label properly if not used for sanitizer. |
| 2016-10-04 |
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 use cups stored with mouth contact areas exposed at cash register. observed single service spoons in drawer, drawer left |
| 2016-10-04 |
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 no date marking on sweet potato pie, made at facility. observed no date mark on heavy cream. cdi - back dated items. |
| 2016-10-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed ball caps present on top of shelf stands. |
| 2016-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sheves for clean metal pans with food debris present, finish peeling. |
| 2016-06-09 |
53 |
general comment: 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 damage to floors at cook area. |
| 2016-06-09 |
43 |
general comment - 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips with sleeves pulled all the way down at register area. |
| 2016-06-09 |
26 |
repeat - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed strong bleach contents in bottle used to clean floors not labeled stored at dish area. cdi - bottle labeled during inspection. |
| 2016-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chemical dish machine tested at 0ppm. dishmachine was repaired during inspection. cdi - ran through another cycle at 50ppm. all dishes ran prior to repair were re - ran back through dishm |
| 2016-06-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved containers of raw chicken wings stored above raw tilapia and catfish in walk-in cooler. cdi - all foods were rearranged for proper storage order. |
| 2016-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a bottled drink stored on table with clean dishes at dish area. cdi - bottle was discarded. |
| 2016-01-06 |
6 |
general comment: 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.-pobserved employee washing and handling soiled dishes the |
| 2016-01-06 |
26 |
repeat: 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed all quat sanitizer pans without label. cdi - labeled during inspection. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p |
| 2016-01-06 |
37 |
d3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a large container of yams stored on the floor of walk-in cooler. |
| 2016-01-06 |
53 |
general comment: 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 damage to floors at cook area. |
| 2016-01-06 |
52 |
general comment: 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid and side doors open to shared dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple pans wet stacked on drainboard of 3-comp sink. |
| 2015-08-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pan of fried chicken and macaroni noodles in walk-in with incorrect dates provided. observed a pan of pork ribs in walk-in with date |
| 2015-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved grease and food debris on pans and large with containers stored as clean. cdi - to be cleaned before use. 4-501.114 maintain sanitizer at correct conc |
| 2015-08-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical bottle that was not labeled stored on shelf next to clean pans and sanitizer pans without a label. cdi - pans and bottle labeled and stored proper |
| 2015-08-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips for cups at register area. |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed spillage and drip inside chicken reach-in cooler. observed grease and build-up at fryer station at cook line. |
| 2015-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple flies in kitchen especially at back door. |
| 2015-03-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on site with ansi certification upon arrival to facility. employees stated they arrived at 8:00am to begin food preparation. |
| 2015-03-19 |
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 dusty/greasy ventilation cover in kitchen near clean equipment storage rack. |
| 2015-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on a reach in cooler gasket and two digital thermometers with food debris on the portion where the temperature is read. |
| 2015-03-19 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket on the walk in cooler door and on a reach in cooler located under an oven. observed a damaged freezer door. |
| 2015-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet on a clean equipment storage shelf. |
| 2015-03-19 |
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 a 5 gallon container being used to store and cool gravy. the gravy was m |
| 2015-03-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed quat sanitizer with a deep pink coloration in the 3 compartment sink and in one sanitizer bucket. the test strips indicated the quat was at or above 400ppm. the inst |
| 2015-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish in a reach in cooler above 45f (see chart). cdi- foods were placed into the walk in cooler for cooling. |
| 2015-03-19 |
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 a large 5 gallon plastic container of gravy in the walk in cooler at 52f. the gravy was dated 3/18. pic stated the gravy |
| 2015-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage (uncovered) stored above dry goods on a dry storage rack, one employee beverage stored on top of an icing container underneath a prepar |
| 2014-11-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed one employee wash their hands too quickly without following proper procedures. cdi by instruction. |
| 2014-11-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee using a handsink to fill a pot of water. cdi by instruction. |
| 2014-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener stored clean with visible food debris on the blade. cdi by recleaning. |
| 2014-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods on a speed rack in the walk in cooler above 45f (see chart). cdi- foods were placed in the freezer to rapidly cool (see chart for recooling temperatures). |
| 2014-11-19 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed medication stored over a flip top cooler. cdi- medicine was discarded. |
| 2014-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2014-11-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside waste receptacle with doors open while not in use. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not |
| 2014-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked while wet above the 3 compartment sink and on the equipment rack near the food preparation sinks. |
| 2014-07-16 |
26 |
7-201.11 separation-storage - p. store toxic materials so they can not contaminate food, equipment, utensils, linens, and single use items. observed one sanitizer bucket being stored directly on top of coconut flakes. cdi by placing sanitizer bucket on |
| 2014-07-16 |
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 5 soiled metal containers stored clean and one can opener blade soiled with food debris stored c |
| 2014-07-16 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils stored in food shall have their handle stored above the top of the food surface. observed one metal container without a handle being used to scoop collard greens out of a larger container. |
| 2014-07-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw meats based on their final cook temperatures. observed raw chicken being stored above raw pork in the walk in cooler. cdi by rearranging storage. |
| 2014-07-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be free of an accumulation of dust, dirt, and debris. observed shelving in walk in cooler gathering food and other debris. |
| 2014-07-16 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other debris. observed dusty vent in kitchen area near walk in cool |
| 2014-07-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c. clean equipment shall be air dried before being stacked. observed 6 pans stacked while wet. |
| 2013-12-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenancegeneral comment: handwashing sinks shall only be used for handwashing. observed employee rinse a towel in handwashing sink. cdi by instruction. |
| 2013-12-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: foods shall be stored in wrappings, packages, or covered containers. observed 1 tray of sweet potatoe pies in walk-in cooler uncovered/unprotected. cdi, operator |
| 2013-12-09 |
33 |
3-501.13 thawinguse proper thawing methods to thaw food. observed pork thawing in undrained water at prep sink in kitchen. cdi by instruction. |
| 2013-12-09 |
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 open bag of lettuce with a date of prep |
| 2013-12-09 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: label working containers of ingredients or spices that are not easily identifyable by common name of food. observed 2 containers of seasonings near grill not labeled. cdi |
| 2013-12-09 |
45 |
4-501.12 cutting surfaces cutting surfaces shall be free of scoring or heavy scratches. observed 1 of 5 cutting boards in poor repair and in need of resurfacing or replacement. cdi, operator removed cutting board from use.4-501.11 good repair and proper a |
| 2013-12-09 |
39 |
3-304.14 wiping cloths, use limitationstore containers of sanitizer so that contamination of equipment or utensils is prevented. observed a bucket of sanitizer stored on ground near 3 compartment sink. observed bucket used to store wet wiping clothes loc |
| 2013-12-09 |
42 |
4-901.11 equipment and utensils, air-drying required general comment: allow equipment to air dry after cleaning. observed dishwasher hand drying plastic trays with cloth. |
| 2013-12-09 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed sticker residue on 3 containers but stored as clean. observed shelving soiled near 3 compartment sink and in between cooking equipment in kitchen. |
| 2013-12-09 |
38 |
2-303.11 prohibition-jewelry general comment: except a plain wedding band, food employees shall not wear jewelry on their wrists or fingers. observed 1 employee with a watch on their wrists. cdi by instruction. |
| 2013-08-12 |
7 |
3-301.11 preventing contamination from handsno bare hand contact with ready-to-eat foods. observed employee touch pasta with bare hands. cdi, employee discarded pasta. |
| 2013-08-12 |
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 baked chicken hot holding at 127 degrees f. observed fried chicken |
| 2013-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed a container of speghetti pasta date m |
| 2013-08-12 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed several wet wiping clothes stored on prep surfaces, on drying rack near clean dishes, and one used to stabalize cutting board. store containers of sanit |
| 2013-08-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenancea handwash sink shall be maintained so that it is easily accessible at all times. observed a bucket of quat sanitizer stored in handwash sink. cdi by instruction, bucket relocated. |
| 2013-08-12 |
45 |
4-501.11 good repair and proper adjustment-equipedkeep equipment in good repair. observed chemical dish machine not working and facility uses and is continuing to use single-service items and utensils. observed 1 chipped container lid. observed 2 lights |
| 2013-08-12 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment: clean ventilation in women's restroom. observed vent in women's restroom accumulating dust. |
| 2013-08-12 |
42 |
. 4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several metal containers being wet stacked after cleaning. |
| 2013-05-06 |
45 |
keep equipment in good repair. observed a broken handle on a pot stored above 3 compartment sink. observed a chipped plastic lid on hot hold unit behind counter. |
| 2013-05-06 |
43 |
except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination |
| 2013-05-06 |
38 |
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; utensils; and li |
| 2013-05-06 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed 2 containers of cut cabbage and an open bag of shredded lettuce not date marked in walk-in cooler. cdi by instruction. |
| 2013-05-06 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch.observed several fryer basket soiled with dried food debris but stored as clean. observed blade of can opener soiled with dried debris. cdi; operator relocated can opener and |
| 2013-05-06 |
14 |
provide sanitizer at proper concentration. observed chemical dish machine not providing chlorine sanitizer at proper concentration. cdi; operator using single-service and 3 compartment sink to wash dishes. |
| 2013-05-06 |
13 |
general comment: separate unwashed fruits and vegetables from other ready to eat foods. observed unwashed produce stored above cut cabbage in walk-in cooler.cdi by instruction. |
| 2013-02-27 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-02-27 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting boards on prep |
| 2013-02-27 |
14 |
(e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |
| 2013-02-27 |
54 |
a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.observed employee personal items stored next to single service t |
| 2013-02-27 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed sanitizer bucket stored in handwashing sink. |