| Violation Date |
Code |
Description |
| 2018-11-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels stored on the floor. |
| 2018-11-28 |
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 a couple of metal pans stacked wet. |
| 2018-11-28 |
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 bottle without identifying label. |
| 2018-11-28 |
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 cut tomatoes cooling in deep, tightly covered containers, not allowing for |
| 2018-11-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed breakfast menu without disclosure for eggs. observed menu provided reminder, and disclosure for burgers b |
| 2018-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration of bothdish machines at levels below 50ppm chlorine. container of sanitizer in kitchen was empty. pic stated person in charge of line c |
| 2018-09-20 |
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 floors in need of cleaning specifically in walk |
| 2018-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 200ppm quat. |
| 2018-09-20 |
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 items on tphc not labeled w |
| 2018-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration of both dish machines at levels below 50ppm chlorine. cdi, sanitizer adjusted at both dish machines, dish machine bar was not able to r |
| 2018-09-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwashing sink near grill. cdi, paper towels provided. |
| 2018-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration in several sani buckets below 200ppm quat throughout kitchen and bar. cdi, sanitizer replaced from buckets. |
| 2018-06-21 |
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 2 pans of cut leafy greens at main line without date mark. cdi, items date marked during inspection. |
| 2018-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a pan with lid of corn cooling at flip top under counter cooler. ensure co |
| 2018-06-21 |
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 used at front line without identifying label. |
| 2018-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed veggetables stored above cut, ready to eat veggetables. ensure ready to eat foods are protected from contamination. |
| 2018-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 200ppm quatt. |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of a few pans. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn askets at main cook line coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and stains. |
| 2018-06-21 |
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, bottom shelves and on gaskets. |
| 2018-03-26 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed one heavily damaged cutting board at salad prep area. |
| 2018-03-26 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous stacks of metal pans laying sideways |
| 2018-03-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (if issues persist rcp wi |
| 2017-11-14 |
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. |
| 2017-11-14 |
36 |
repeat6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach by dish machine and door way into kitchen. (points not increased due to great improvement in this area.). |
| 2017-11-14 |
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 items using tphc without t |
| 2017-11-14 |
14 |
repeat4-601.11(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. (permit action no |
| 2017-09-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pooled eggs stored above various rte sauces in walk-in cooler. cdi eggs moved to approved location. |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved packaged grab and go salads in display case facing •concourse cold holding at 50-52f. display case ambient measured at 49f (repair unit before using to holding tcs foods). vr |
| 2017-09-06 |
14 |
= repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (rcp) |
| 2017-09-06 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous live roaches on and around dish machine. |
| 2017-06-07 |
53 |
repeat6-501.12floors, 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. (obs |
| 2017-06-07 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous cups stacked wet in kitchen area. |
| 2017-06-07 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-06-07 |
8 |
5-205.11 maintain access to handsinks.observed hand washing sink blocked by utility ladder. cdi ladder moved to approved location. |
| 2017-06-07 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above clean food contact surfaces. cdi drink placed in approved location. |
| 2017-03-24 |
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. (observed |
| 2017-03-24 |
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. (surfaces of cooking equipment; old foil coverings on gas lines, floor in wa |
| 2017-03-24 |
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. |
| 2017-03-24 |
38 |
2-303.11 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 staff wearing bracelets during food prep. |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit.4-501.114 maintain sanitizer at correc |
| 2016-12-08 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-12-08 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by pressing towel dispenser handles with bare |
| 2016-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above cooked beef in walk-in cooler. cdi all raw meats properly stored. |
| 2016-12-08 |
31 |
repeat3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 3 pans of chili delivered from prep kitchen stacked together measurin |
| 2016-12-08 |
39 |
no points deducted3-304.14(b)3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. observed wet wiping clothes stored on cutting boards at prep coolers. |
| 2016-12-08 |
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. |
| 2016-12-08 |
47 |
no points deducted4-601.11 (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. (kitchen and cooking equipment throughout, shelving, surfaces of |
| 2016-08-02 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed ice machine directly plumbed to drain. facility just under went consturction and moved ice machine. |
| 2016-08-02 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine door to be cracked. pic stated that it has been ordered but has not come in yet.4-502.11(a) maintain utensils in good repair. observed chipped and cracked lexan stored as clean. cdi: item |
| 2016-08-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle of scoop in flour down in product. cdi: scoop set upright in p |
| 2016-08-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cole slaw cooling in wic while tightly covered. cdi: product vented. |
| 2016-08-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed chick peas brought to line |
| 2016-07-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handsink being used to refill water bottle and rinse off utensils. cdi: employees directed to discontinue doing anything except washing hands in hs. |
| 2016-07-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer at dish machine. sanitizer bottle was empty as well as the line. cdi: new sanitizer bottle was obtained. dish machine pulling at 100ppm chlorine at end of inspection. |
| 2016-07-11 |
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 grilled onions from 8am at 65f at 2pm. cdi: item discarded. |
| 2016-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled onions on grill holding below 135. cdi: product discarded. |
| 2016-07-11 |
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 grilled onions cooling in wic tightly covered with plastic wrap from 8 am |
| 2016-07-11 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed unlabeled bottle with clear liquid stored at grill station. repeat violation |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad prep station and dressings above 45f. observed food in cooler drawers above 45f. cdi: items discarded. see #45. verification required. |
| 2016-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets with 0ppm quat concentration. cdi: stock quat bottle was empty. stock replaced and all buckets filled to proper concentration.3-304.14(e) store sanitizer con |
| 2016-07-11 |
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 handle on scooper in cole slaw in product. cdi: handle moved as to no |
| 2016-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking in bar area and in kitchen. |
| 2016-07-11 |
45 |
4-501.11 maintain equipment in good repair. observed cooler drawers holding above 45f. observed salad prep cooler holding above 45f. cdi: items discarded. maintenance request put in. verification required. |
| 2016-07-11 |
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 damaged throughout facility. facility will be replacing floor on july 2 |
| 2016-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked peppers and onions, black bean burger, and butter stored below 135f. repeat violation cdi: items voluntarily discarded. |
| 2016-03-15 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed l-tops, ham, tomatoes, and spinach holding above 45f. cdi: items returned to reach in freezer for rapid cooling. repeat violation |
| 2016-03-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several items marked as served raw or undercooked on menu. pic stated they never undercook these items. |
| 2016-03-15 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed bottle unlabeled at grill station with clear liquid. repeat violation |
| 2016-03-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chips on floor in wif. cdi: pic put box on rack. |
| 2016-03-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg shell in container with turkey and roast beef. cdi: rte items cooked to 165f. |
| 2016-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on table in facility. cdi: employee moved cloth to bucket. |
| 2016-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items stored above sink. cdi: items separated. repeat violation |
| 2016-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed wif window on door smashed. pic stated that a service request has been submitted and it will be fixed asap. |
| 2016-03-15 |
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 flooding near wic and damaged floor tiles throughout facility. facility state |
| 2016-03-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a bracelet and preparing food. |
| 2016-02-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bottled employee drink stored on prep surface. cdi: pic discarded item. |
| 2016-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers with stickers and sticker residue throughout facility. verification required.4-602.11 clean the equipment and utensils used with n |
| 2016-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked fried onions stored below 135f. cdi: item discarded and new product made. |
| 2016-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed l-tops holding above 45f. cdi: item taken to freezer and new pan brought to line. |
| 2016-02-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed chicken wings and other chicken items marked as served raw or undercooked on menu. pic stated they never |
| 2016-02-10 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed 2 bottles of liquids (oil and water) unlabelled at grill station. |
| 2016-02-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at bar area near hand sink. |
| 2016-02-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups and dishes throughout facility. |
| 2016-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed singleservice items stored on the floor at entrance to kitchen. |
| 2016-02-10 |
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 one cracked lid stored as clean and ready for use. cdi: lid voluntarily discard |
| 2016-02-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored in soapy water and in improperly concentrated sanitizer. cdi: cloths moved to properly concentrated sanitizer buckets. |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: significant label residue remaining on cleaned food containers. verification of cleaning required.4-602.11 clean the equipment and utensils used with nontcs f |
| 2015-08-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-pobserved poster on wall with requ |
| 2015-08-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed large container stored in handsink. cdi- sink cleared. |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: sausage patties and grilled onions holding below 135 f at grill. cdi- both discarded by pic. |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found romaine lettuce, shredded lettuce, sliced tomatoes at makeline all above 45 f. cdi- foods moved to walk-in cooler and freezerfor rapid cooling. |
| 2015-08-20 |
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: remember to date mark mozzarella cheese after opening package. |
| 2015-08-20 |
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. better cleaning needed of floorsand walls, especially und |
| 2014-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. containers stacked tightly while wet. cdi- verbal correction. |
| 2014-10-09 |
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. in use knives stored in soiled knife box, tethering lines for knives connected t |
| 2014-10-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee working to cook/ prep foods at main cook line not wearing a hair restraint. |
| 2014-10-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. all in use containers of oils, dressings, mixes, and water bottles at cook line not labeled per the rule. cdi- verbal correction; |
| 2014-10-09 |
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 . pulled lettuce and tomatoes tightly covered and stacked throughout cooling units |
| 2014-10-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. facility menu boards and menus with partial advisory providing reminder, but not complete disclosure of items off |
| 2014-05-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. shelving over the main service line and fan shields in the walk in cooler # 1 need to be cleaned of dust. |
| 2014-05-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than seven metal and plastic containers stacked tightly while wet at the ware washing area. cdi- verbal correction to allow air drying. operator, jason lucas corrected. |
| 2014-05-16 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use dry mixes in large containers and shakers used throughout on the main cook line not labeled per the rule requirement. cdi- verbal correction. |
| 2014-05-16 |
31 |
3-501.15 cooling methods - pf. containers of grilled onions in walk in cooler #1 double wrapped tightly during the cooling process. cdi- method corrected. |
| 2014-05-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. chlorine at bar dish machine at 0ppm when checked. cdi- operator jason lucas had corrected. |
| 2013-05-22 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-05-22 |
8 |
a handwashing sink may not be used for purposes other than handwashing. pf observed an employee filling a bottle used for water at grill in handwashing sink. |
| 2013-05-22 |
19 |
except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for saf |
| 2013-05-22 |
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 |
| 2013-05-22 |
37 |
a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-05-22 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-01-30 |
53 |
(a) except as specified in ? (b) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;observe |
| 2013-01-30 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed gasket on silver king salad cooler and reach-in freezer damaged. |
| 2013-01-30 |
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 |
| 2013-01-30 |
23 |
(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 processed |
| 2013-01-30 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multi use utensils and dishes stored as clean were not clean to sight and touch. items were returned to dish washing area. |
| 2013-01-30 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2012-10-09 |
53 |
clean floors under equipment. |
| 2012-10-09 |
53 |
observed mops stored on the floor of mop wash. hang mops to dry. |
| 2012-10-09 |
42 |
observed food containers and metal pans wet stacked. air dry all utensils before storing. |
| 2012-10-09 |
53 |
observed floor in front of walk in door does not slope to drain. |
| 2012-10-09 |
19 |
observed tater tots and fried onions hot holding at the improper temperature of 100f. all hot foods must be held at 135f and above. cdi- foods were discarded. |