| Violation Date |
Code |
Description |
| 2018-11-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored over prep table at beginning of inspection where cooked beef was stored. -0- |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed more than four hours between cleaning cooking utensils stored at room temperature. today, cooking utensils were in used since 9:30 am. cdi - pic |
| 2018-11-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed unwrapped beef stored on shelf in reach in freezer. cdi - pic instructed food employee to plastic wrap the food. repeat -3- |
| 2018-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink mixed in with unwashed onions that is open. -0- |
| 2018-09-26 |
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 wall damage behind men's restroom sink. -0- |
| 2018-09-26 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c fixed equipment shall be sealed to adjacent wall. observed handsinks separating from restroom walls. -0- |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested small plastic bowls on drying shelf. -0- |
| 2018-09-26 |
33 |
3-501.13 use approved thawing methods. observed meat thawing under running water at 82f in prep sink at beginning of inspection. cdi - pic moved meat to walk in to thaw and educated food employees about the requirement for thawing under cold running water |
| 2018-09-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several containers of food in walk in cooler without coverings. -1.5- |
| 2018-06-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw beef on walk in cooler shelf. cdi - pic reversed storage order and educated employees to put chicken on bottom shelf. -1.5- |
| 2018-06-20 |
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 time procedure for chicharr |
| 2018-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one rack stored in the walk in cooler directly under water line at the entrance to the cooler. observed one low shelf directly on |
| 2018-06-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris and grease in 3-comp sink setup with dishes present. observed buildup in the rinsing compartment. -0- |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the outsides of pans that are not stacked. buildup rubs away with sanitizer wipe. -.5- |
| 2018-06-20 |
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 in-use utensils stored in soiled bucket hanging at the cook line. cdi - |
| 2018-03-14 |
33 |
3-501.13 use approved thawing methods. observed sliced pork skin thawing in standing water in the 2 compartment prep. sink. |
| 2018-03-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced taco beef being stored above the flat top grill hot holding below 135f (see chart). cdi- product was transferred to grill for reheating. |
| 2018-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one carton of raw shell eggs stored above bottled beverages in the walk in cooler. cdi- storage rearranged. |
| 2017-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in mole sauce hot holding below 135f on the serving line (see chart). cdi- product was reheated to above 165f. |
| 2017-12-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one pot of raw beef, soup, pinto beans, and stewed beef without coverings on them in the walk in cooler. cdi- covers were added to food containers. |
| 2017-12-01 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. cdi- bottle contents were discarded. |
| 2017-12-01 |
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. observed one dusty ceiling ventilation covering above th |
| 2017-12-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed an 'oster' brand household use only blender being used for pureeing beans.4-102.11 characteristics-single-service and sin |
| 2017-12-01 |
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 rice cooling at 148f at 2:30pm drop to 131f at 3:15pm. observed spaghett |
| 2017-08-25 |
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. observed dust accumulation on 2 ventilation coverings lo |
| 2017-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 damp wiping cloths stored on counter tops while not in use. |
| 2017-08-25 |
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 2 dry good storage containers without labels. |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portioned salsa cups being stored at room temperature cold holding above 45f (see chart). cdi- time stamp added to container, provided tphc documentation today. |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelf above the stove and on the racks on the char grill. minor improvements made since last inspection. |
| 2017-05-22 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris accumulation in the sanitizer water in the 3 compartment sink. |
| 2017-05-22 |
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 beef tripe cooling at 125f at 3:35pm at 100 at 4:30pm. cdi- product was |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, fried plantains, pork carnitas, and beef tacos hot holding below 135f in the steam wells (see chart). cdi- items had tphc stickers placed on them. provided pic with |
| 2017-05-22 |
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 white rice and yellow rice at 50f in the walk in cooler. pic indicated the rice was made the previous day and had not been |
| 2017-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a bucket being stored in the kitchen handsink. cdi- bucket was relocated. |
| 2017-02-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup stored on the stove top with the burners off below 135f today. observed rice and plantains in the steam tables today hot holding below 135f (see chart). cdi- rice and p |
| 2017-02-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification today. |
| 2017-02-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stored clean with visible food debris on them. cdi- pans were set aside for recleaning. |
| 2017-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans stacked while wet. |
| 2017-02-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster with missing lid. |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the stove top, on a metal shelving unit above the stove, and on the sides of cooking equipment along the cook line. |
| 2017-02-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 'household use' freezer and blender on site. pic indicated the freezer is for the grocery story/ personal belongings onl |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on a shelf above the stove. improvements made since last inspection. |
| 2016-12-01 |
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 a large metal soup pot (~3-5 gallons) filled with beef cooling in the wal |
| 2016-12-01 |
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 an opened container of mozzarella cheese, deli ham, and cooked beef tongue all without datemarks on them. cdi- datemarks added to |
| 2016-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried pork in a steam table hot holding between 122f-145f. cdi- instructed pic to reheat pork to above 165f. |
| 2016-12-01 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed food debris accumulation on the char grill. |
| 2016-12-01 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink in the men's restroom. cdi- soap provided. |
| 2016-08-04 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handle ready to eat tortillas with bare hands. cdi-had employee wash hands and put on gloves. |
| 2016-08-04 |
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 chicken soup and beef soup at 47f in the walk in cooler. the products were placed into the walk in cooler last night for co |
| 2016-08-04 |
31 |
s3-501.15 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 chicken soup and beef soup cooling in thick containers in the walk in coo |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floor of the walk in cooler and on the hood vents. cook stated that a company is coming to clean the hood vents this week. walk in |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed one burned out light bulb in hood. needs replacing. |
| 2016-08-04 |
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 handles of the scoops stored in the rice container and the flour conta |
| 2016-05-20 |
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 tcs foods prepared on or before 05/19/2016 that are not date marked. cdi - pic date marked these items. -1.5- |
| 2016-05-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed stacked boxes, trash and other items in front of handsink at beginning of inspection. cdi - pic instructed removal of these items. -1- |
| 2016-05-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed freshly refilled chicken hot holding at 120f. cdi - pic pulled from hot line and reheated on stove top to over 165f. -0- |
| 2016-05-20 |
33 |
3-501.13 use approved thawing methods. observed chicken wings and beef thawing in sink without being under cold running water. cdi - pic moved these items to walk in to thaw. -0- |
| 2016-05-20 |
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 tile in the restroom. repair.6-501.12 floors, walls, ceilings |
| 2016-05-20 |
45 |
4-501.11 maintain equipment in good repair. observed lights out under hood. repair these. -0- |
| 2016-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in the walk in and on the floor of the walk in. clean. -0- |
| 2016-05-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw tilapia and cilantro stored on shelf in walk in directly under drip from condenser. cdi - pic moved container and turned them |
| 2016-03-30 |
37 |
observed a box of raw beef stored on the floor of the walk in cooler today- picked up and put onto a shelf to correct.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-03-30 |
36 |
observed a large rectangular hole in the wall, inside of the boiler room, that can lead to pest entry. screen this off or cover it to prevent this.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2016-03-30 |
20 |
observed garlic and oil stored on the counter today at >45f. staff stated that it had only been out 1 hour for cooking and it was placed back into the walk in cooler where it started to cool quickly and would meet the 2 hour requirement.3-501.16(a)(2) mai |
| 2016-03-30 |
13 |
observed raw chicken stored over raw beef today- chicken moved to a lower shelf than all beef products to correct.observed ground beef stored over whole beef- ground beef moved to a shelf above raw chicken to correct.3-302.11(a) separate the different typ |
| 2015-11-02 |
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 soup in large pot being held at room temperature on a shelf for refilli |
| 2015-11-02 |
6 |
2-301.11 keep hands and arms clean.-p, 2-301.12. follow the cleaning procedure to adequately wash your hands.-p 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 |
| 2015-11-02 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handle for hot water at hand sink broken and unable to access warm water for approved hand wash. plumber w |
| 2015-11-02 |
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 bin with flour for breading unmarked. all other dry bins were labeled. |
| 2015-11-02 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p5-205.15 maintain a plumbing system in good repair.-p observed broken handle on handsink, drain for walkin condensate bl |
| 2015-11-02 |
39 |
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. observed soiled wiping cloths on prep table used to wipe hands. |
| 2015-11-02 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. observed shelving beginning to rust. |
| 2015-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large, uncovered pot of stew sitting on floor in walkin. there is condensation leaking from ceiling of unit and there existed r |
| 2015-07-20 |
45 |
4-101.19 nonfood-contact surfaces - c observed cardboard used as shelf liner. gave instruction.4-501.11 good repair and proper adjustment-equipment - c observed shelving in walkin with rust. |
| 2015-07-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed 2 deeply dented cans of tomato sauce. keep dented cans separated for return or discard. |
| 2015-07-20 |
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 beans tightly covered prior to thorough cooling. product was discarded a |
| 2015-07-20 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p 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 incorre |
| 2015-07-20 |
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 2 containers of beans cooked yesterday at greater than 45 f. the beans were reported to have been cooked then cooled over |
| 2015-02-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw fish and cooked shrimp stored on bottom of freezer with raw pork and beef stored above. directed to move raw ground beef products to the bottom of the freezer and move the fish/ |
| 2015-02-05 |
19 |
y3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked pork taco meat and beef taco meat in plastic containers (3) sitting above griddle. they temped from 117-124f. reheated all 3 containers above 165f and then hot held of |
| 2015-02-05 |
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 tamales sitting in covered pot on table holding at 107f. employee advised |
| 2015-02-05 |
14 |
4-702.11 utensils shall be sanitized after cleaning. observed employee wash plastic container, rinse and then go to place on air drying shelf. stopped employee, directed her to sanitizer bay (which was filled with sanitizer) and directed on how to properl |
| 2015-02-05 |
41 |
3-304.12 store in-use utensils that are in food with the handles out. observed small plastic containers being used as scoops in dry goods. move to handled scoops. |
| 2015-02-05 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p hose bib on can wash needs an approved backflow preventer. facility removed hose from faucet until devices can be instal |
| 2015-02-05 |
34 |
4-302.12 provide a thin probe thermometer for accurate measure of thin foods.-pf facility has 2 dial thermometers on site. advised to obtain thin probe thermometer for checking foods such cooked plantains, tomatoes, etc. obtain before next inspection. |
| 2014-09-04 |
47 |
4-602.13 nonfood contact surfaces - c observed containers holding unused utensils and items to be soiled. keep such containers and items clean. |
| 2014-09-04 |
39 |
3-304.14 wiping cloths, use limitation - c observed sanitizer bucket to be at 0ppm sanitizer strength. |
| 2014-09-04 |
31 |
3-501.15 cooling methods - pf observed peppers to be sitting out cooling at room temperature. items may only cool at room temperature as long as they are above 135f. the peppers were placed into the walk-in cooler. -cdi |
| 2014-09-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken at the hot holding line to be at 106f-111f. hot hold items shall be at 135f. heat was turned up on the items. -cdi |
| 2014-05-30 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal phones and items stored on shelf with clean customer service items. do not store personal items with customer service items. |
| 2014-05-30 |
39 |
3-304.14 wiping cloths, use limitation - c observed in-use wiping cloths to be left out of the sanitizer buckets on tables. in-use wiping cloths shall be on kept in labeled containers of proper sanitizer, with those containers kept up off of the floor. |
| 2014-05-30 |
37 |
3-307.11 miscellaneous sources of contamination - c observed raw meat stored in plastic grocery bag. only use food bags and containers for food contact storage. grocery bags are not intended for storing unpackaged food. observed open bag of dry beans. |
| 2014-05-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled tongs stored as clean. -cdi items were removed for cleaning. |
| 2014-05-30 |
8 |
.5-205.11 using a handwashing sink-operation and maintenance - pf observed dirty container to be set onto the basin of the handsink. keep handsinks clean and clear for use. -cdi item was removed. |
| 2014-05-30 |
7 |
3-301.11 preventing contamination from hands - p,pf observed staff member working with ready-to-eat foods at a station where there were no gloves available. the ready-to-eat food cannot be handled bare handed. it must be handled with utensils, other ba |
| 2014-03-11 |
31 |
3-501.15 cooling methods - pf observed beans to have been cooling overnight in deep volume metal contianer. this is not a proper cooling method. -cdi beans were discarded. |
| 2014-03-11 |
18 |
3-501.14 cooling - p observed beans cooked on the previous day to be 50f in the walk-in cooler. items must cool from 135f-70f in 2 hours and from 70f-45f/41f within an additional 4 hours. -cdi items were discarded. |
| 2014-03-11 |
33 |
3-501.13 thawing - c observed meat thawing in prep sink without running water. use proper thawing methods. |
| 2014-03-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken in the hot holding unit at 114f. hot hold items shall be at 135f or higher. -cdi item was removed for reheating and reheated |
| 2014-03-11 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoop with no handle left in beans. use utensils with handles to dispense food. |
| 2014-03-11 |
45 |
observed toilet to have a plastic strap in place of a flush handle. properly repair the toilet.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-03-11 |
38 |
2-402.11 effectiveness-hair restraints - c observed staff member working on food without hair net. |
| 2013-11-22 |
54 |
6-305.11 designation-dressing areas and lockers observed telephone to be set on food prep table. item was moved. |
| 2013-11-22 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths to be left out on counters. this is not the proper storeage of these items, they must be placed into containers of proper sanitizer or be removed as dirty linen. |
| 2013-11-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed cooked meat from the previous day not to be properly date marked. -cdi c. elmore directed that the items be date marked. |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed staff member to wash, rinse, and sanitize an item improperly. observed soiled tongs stored as clean. -cdi items were removed for proper cleaning. |
| 2013-08-21 |
1 |
the person in charge (pic) has taken a servesafe class and passed the test, but has not yet received the documentation. when the documents are provided, keep them at the store so that they may be available for review during the inspection.2-102.12 certif |
| 2013-08-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved staff member washing items in the rinse sink with soap. observed the wash water to be 100f, instead of 110f or higher. the w |
| 2013-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved the storage of raw shell eggs over produce in the walk-in cooler. observed raw ground beef stored over whole meat in the walk-in cooler. all food items must be properly |
| 2013-08-21 |
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. (b) equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted |
| 2013-06-19 |
54 |
observed 2 personal drinks improperly stored in the kitchen and in the walk-in cooler. keep personal drink away from commercial food items and areas. |
| 2013-06-19 |
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. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2013-06-19 |
38 |
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 contacting |
| 2013-06-19 |
21 |
observed some items in the prep cooler to be not properly date marked including cooked meat items and opened deli meat. properly date mark all such items with the date they are made; or opened. -cdi by instruction. |
| 2013-06-19 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-11 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-11 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-03-11 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-11 |
47 |
c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed badly soiled freezer interior. |
| 2013-03-11 |
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. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2012-11-27 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2012-11-27 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed personal |
| 2012-11-27 |
51 |
toilet room doors shall be self closing. observed the women's room door not to self close. |
| 2012-11-27 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed trash can in women's room to not have a lid as required. |
| 2012-11-27 |
45 |
inspector comments: except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards instit |
| 2012-11-27 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-11-27 |
37 |
do not store any food items on the floor. observed a container of spice left on the floor of the walk-in cooler. do not store items on the floor. |
| 2012-11-27 |
21 |
observed a container of beans without a proper date mark. all ready-to-eat items must have a proper date mark and only be kept for the proper amount of time. -cdi correction by instruction. |
| 2012-11-27 |
19 |
a) 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 |
| 2012-11-27 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled knives stored as clean. -repeatensure that all food contact items such as knives; slicers; spoons; etc.; are properly washed; rinsed; and sanitized. -cdi k |
| 2012-11-27 |
13 |
observed raw beef stored over beans in the walk-in cooler and over raw vegtable items in the reach-in cooler. -cdi items were moved to proper storage. |
| 2012-11-27 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |