| Violation Date |
Code |
Description |
| 2018-11-29 |
54 |
repeat:6-303.11 intensity-lighting - c. replace light that is out in dry storage area. |
| 2018-11-29 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed collard greens being held in hot box at 126f. cdi: green were reheated to 170f. |
| 2018-11-29 |
21 |
general comment: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 some products not being dated properly inside prep and reach-in coolers. cdi: by dating properly. |
| 2018-11-29 |
31 |
repeat: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 whole turkey cooling in pans of 3 and chicken and rice soup coolin |
| 2018-11-29 |
34 |
general comment:4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed grill cooler and undercounter cooler missing thermometers. |
| 2018-11-29 |
38 |
general comment:2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. cdi: addressed with pic; employees donned gloves. 2-303.11 remove jew |
| 2018-11-29 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on counter not in use. observed wiping cloth stored under cutting board. |
| 2018-11-29 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink without a straw stored on shelf above food items on cook line. cdi: drink relocated. |
| 2018-11-29 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked at dish area. |
| 2018-11-29 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed large plastic food containers being re-used. observed baked potatoes being stored in re-used cardboard boxes after being washed. |
| 2018-11-29 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed rusted shelving inside undercounter cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some scarred cutting boards. |
| 2018-11-29 |
47 |
general comment: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 outside of dry good containers and inside door handles of undercounter cooler. |
| 2018-11-29 |
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 broken/missing floor tile at can wash area. |
| 2018-11-29 |
41 |
general comment: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 bowl being used inside oatmeal and hashbrowns. observed |
| 2018-07-12 |
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 only washing hands for a few seconds. observed employees touching facuet handl |
| 2018-07-12 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice that was dumped in handsink next to fry station. cdi: addressed with pic; by instruction to use only for handwashing. |
| 2018-07-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed frozen raw chicken stored above ready to eat foods inside 2-door reach-in freezer. cdi: storage order corrected.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. |
| 2018-07-12 |
21 |
general comment: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 some dates written on salad dressings, gravy, and lasagna not legible. cdi: dat |
| 2018-07-12 |
31 |
repeat: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 chicken noodle soup, salad mix, and whole chicken cooling in large |
| 2018-07-12 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed one dead roach by can wash area. facility is using ecolab for monthly pest treatment. pic will notify ecolab for treatment. |
| 2018-07-12 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stacked wet on prep table and back dish shelf. |
| 2018-07-12 |
54 |
general comment:6-303.11 intensity-lighting - c. replace light that is out inside dry storage room. |
| 2018-07-12 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one quat sanitizer bucket at 50ppm. cdi: corrected to 200ppm |
| 2018-01-02 |
26 |
general comment: 0 pts -7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of sanitizer mislabeled and another spray bottle not labeled at all stored on bottom shelf at wait station. cdi: both labeled |
| 2018-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pts - observed food debris/stickers remaining on metal food pans and single use food containers. cdi: taken to dishmachine; recleaned. |
| 2018-01-02 |
21 |
general comment: 0 pts -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 container of penne pasta dated incorrectly in walk-in cooler, small con |
| 2018-01-02 |
31 |
repeat: 1 pt -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 large 22qt containers of rice and penne pasta covered cooli |
| 2018-01-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. 1 pt - observed employee drinks stored on top of warmer at wait station. cdi: drinks removed. |
| 2018-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. - observed metal pans and single service food containers wet stacked in kitchen. |
| 2018-01-02 |
43 |
general comment: 0 pts. -4-502.13 single-use and single-service articles may not be reused. observed single service containers being re-used. |
| 2018-01-02 |
39 |
repeat: 1 pt3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled cloths laying on food contact surfaces on cook line. |
| 2017-09-20 |
47 |
repeat: 0.5 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on outsides of plastic containers stored as clean on dish shelf. continue to work on completely removing stickers. |
| 2017-09-20 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizing solution in buckets reading 100ppm. cdi: corrected to 200ppm. observed wiping cloths stored under cutting boards. |
| 2017-09-20 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label all breaders at fry station. |
| 2017-09-20 |
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 0.5 pts. observed a container of rice that was just cooked and started cooling ins |
| 2017-09-20 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed food products inside sandwich prep cooler measuring at borderline temperatures 45f. it was determined that cooler thermostat was turned up accidentally. |
| 2017-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 1.5 pts. observed raw salmon stored above onion rings in low boy cooler and raw beef fried steak stored above fries in reach-in freezer. cdi: storage order rearranged.3-302.11(a) separate u |
| 2017-09-20 |
8 |
general comment: 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee rinsing out bowl at front handsink. cdi: directed to stop and wash bowl at dish sink. |
| 2017-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.observed mutiple employee drinks stored on prep surfaces on cook/prep line and one on dish shelf next to clean dishes. cdi: drinks relocated properly. |
| 2017-05-03 |
37 |
repeat - 1pt.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of beef stored on the floor of kitchen at back prep area. cdi - all food removed from floor. observed pans of t |
| 2017-05-03 |
39 |
repeat - 0.5 pts. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed mutiple wiping cloths stored on food contact and prep surfaces throughout kitchen. |
| 2017-05-03 |
42 |
repeat - 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on back dish shelf. |
| 2017-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 pts.observed items inside hot box units on back prep line < 135f (see temp chart). cdi - items reheated to 165f, 167f, and 170f. |
| 2017-05-03 |
47 |
general comments - 0pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed date mark stickers remaining on outside of plastic containers. remove. |
| 2017-05-03 |
52 |
general comment - 0pts.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed minimal trash on ground outside of dumpster and grease container. |
| 2017-05-03 |
45 |
general comment - 0pts.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed worn cutting boards stored at back dish area. |
| 2017-01-23 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a container of bbq in walk-in cooler not dated and portioned lasagna on prep line not dated. according to pic, lasagna lasts |
| 2017-01-23 |
23 |
repeat : 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved some items on menu with an asterisk that are being offered undercooked but are required to be ful |
| 2017-01-23 |
37 |
general comment: 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of meat stored on the floor of walk-in freezer. |
| 2017-01-23 |
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. -pobserved a pan of meatloaf that had not been cooled properly overnight in walk-in cooler at 50f. cdi: product discarded.observed a tal |
| 2017-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans at dish area being wet stacked. |
| 2017-01-23 |
39 |
general comment: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths being stored under cutting boards. |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped lettuce in two large containers with tight wrapping silan wrap with a |
| 2016-08-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf some items on menu (catfish, flounder, tilapia) have an asterik on item and thus are being offered undercooked. p |
| 2016-08-04 |
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 was not marking times for e |
| 2016-08-04 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed several food products with no date mark on them such as cooked lasagna, bbq, and american cheese cdi- date was added |
| 2016-08-04 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed salmon stored below comminuted hamburger patties in wic. cdi- storage order reversed based on final cook temps. |
| 2016-06-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - 0pts - observed cooks cracking eggs using the same glove to touch utensils and food. discontinue this practice as the raw egg on the gloves will cause contam |
| 2016-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed pots and pans built up in front of hand sink removing access to hand sink. observed spoon in hand sink. cdi- item moved and spoon removed. |
| 2016-06-16 |
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 - one large bucket of pinto beans read 53f in the centermost part. cdi- product voluntarily discarded. observed cooling methods for p |
| 2016-06-16 |
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 - did not observe a date marking system for all product in walk in. cooked vegetables, rice, blue cheese, ranch, soft cheeses, soups, and ot |
| 2016-06-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - observed some items on the menu that do not need to be asterisk due to not being undercooked (ice. turkey |
| 2016-06-16 |
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 - 0pts -observed pinto beans in large container cooling. observed salad in deep co |
| 2016-06-16 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed some cleaning needed in reach in coolers. |
| 2016-03-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. no drain plug on garbage dumpster. |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged fryer basket and torn gasket on reach in drawer unit that seemd to be affecting the way it closed properly. |
| 2016-03-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two buckets of sanitizer read at 50 ppm quat and 0ppm chlorine. cdi- buckets discarded. rep |
| 2016-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a stack of american cheese in an ice bath and gyro and ham in a reach in drawer holding above 45f. it seemed all food products were being overstacked and thus not able to hold t |
| 2016-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some bowls and a scooper that were soiled with food debris. cdi- all taken to dishwasher to be washed. repeat. |
| 2016-03-24 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed trash barrel in front of handsink. cdi- barrel moved. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employ |
| 2015-12-16 |
8 |
no points deducted: observed: one of the two wait staff hand sinks not stocked with paper towels. the other sink was stocked and accessible. cdi by re-stocking. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2015-12-16 |
14 |
observed: meat slicer dirty. cdi by cleaning. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. the ice machine deflector and lid area dirty. -pf |
| 2015-12-16 |
18 |
no points deducted: observed: whole turkey cooling at .18 f per minute. pasta salad cooling at .15 f per minute. alfredo cooling at .07 f per minute. items were below 70f during inspection. cooling methods cdi. 3-501.14(a) quickly cool cooked foods |
| 2015-12-16 |
19 |
no points deducted: observed: a pan of a few pieces of fried chicken at 120f. cdi by discarding. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2015-12-16 |
31 |
observed: whole turkey cooling. large deep pot of pasta salad cooling with plastic wrap on top. large portion of alfredo sauce cooling. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. co |
| 2015-12-16 |
39 |
observed: sanitizer in wiping cloth bucket at 0 ppm. cdi by re-filling container. 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. |
| 2015-12-16 |
41 |
observed: several in use tongs and scoops stored with the handles in the product. old containers used as scoops in the dressing/sauces in the walk in. cdi by removal and replacement. 3-304.12 store in-use utensils in a clean, dry place, in food with han |
| 2015-12-16 |
42 |
observed: several pans and cups stacked wet. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-12-16 |
45 |
observed.: gaskets broken on cold hold units. cold hold units with rubber coating on shelving flaking. cutting board damaged. old containers used to store food in them and these containers with stickers still on them. 4-202.11 food contact surfaces sh |
| 2015-12-16 |
47 |
observed: the interior of cold hold units dirty. gaskets dirty. laminate damage to the cabinet/shelves in the wait staff area. drink and dish racks dirty. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris |
| 2015-12-16 |
51 |
no points deducted: observed: hand sinks dirty and slow to drain due to debris in the drain area. 6-501.18 maintain hand washing sinks, toilets and urinals clean. |
| 2015-12-16 |
53 |
no points deducted: observed: ceilings vents collecting dust in the restrooms and pantry. 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 |
| 2015-07-27 |
47 |
repeat violation 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 the prep unit by the walk in cooler. clean gaskets. |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in freezer on the prep line and a split gasket on the reach in cooler at the front server station. replace gaskets. |
| 2015-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items holding higher than 45f in the prep unit by the grill. the lowest ambient air temp. was 49f. cdi - items were moved to the walk in. maintenance will be contacted to fix |
| 2015-07-27 |
14 |
general comment 4-501.114 maintain sanitizer at correct concentrations. -p - observed weak quat sanitizer. sanitizer is piped to hot water only, and that might be why it is coming out weak. contact someone to fix it. cdi - facility is using bleach sanitiz |
| 2015-07-27 |
8 |
general comment 5-205.11 maintain access to handsinks.-pf - observed a trash can and multiple large pots blocking the handsink by the walk in cooler. observed a rack of glasses blocking the hand sink at the server station. cdi - all items were moved. |
| 2014-12-08 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfgeneralcommentobserved handsink, at front drink station closest to restroom, with ice dumped inside. cdi by reminding pic that only sinks are only for handwashing, no du |
| 2014-12-08 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved ice machine interior with mold; observed pair of tongs stored as clean with food debris present; observed underside of ice shield at front drink stat |
| 2014-12-08 |
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 lettuce cooling in walk-in, tightly covered in plastic and lids, at 49 |
| 2014-12-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfgeneral commentfacility has no thin probe thermometer in facility for checking food temperatures.verification required (vr) - to ens |
| 2014-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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 multiple wet wiping cloths |
| 2014-12-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some deep scarring and scale on 2 cutting boards. re-surface or replace cutting boards.4-501.11 maintain equipment in good repair. observed eq |
| 2014-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food crumbs on bottom interior of reach-in freezer next to steam table. observed several gaskets with crumbs and debris present. clean all items***i |
| 2014-12-08 |
52 |
5-501.113(b) keep dumpster/cardboard, outside waste containers covered with tight-fitting lids or doors. general commentobserved top open on cardboard container |
| 2014-12-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. .general commentprovide light shield for light bulb in walk-in freezer. |
| 2014-08-04 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral commentobserved better cleaning needed to floors in hard-to-reach areas. (under and behind equipment/ under cabinets in front house server area) |
| 2014-08-04 |
47 |
4-602.13 nonfood contact surfaceskeep all nonfood contact surfaces clean.observed some food debris collecting on refrigeration gaskets. clean***general comment***keep overhead intake vent guards free of dust build-up |
| 2014-08-04 |
45 |
4-501.12 cutting surfacesgeneral commentobserved some deep scarring and scale on 2 cutting boards. re-surface or replace cutting boards. |
| 2014-08-04 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved several containers and cups stacked tight while still wet. air dry utensils/equipment completely before stacking. |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature conrol for safety food), date markingall ready-to-eat phfs opened or prepped and kept in storage longer than 24hrs must be date marked.observed a couple of larger 5 gallon containers of c |
| 2014-03-24 |
47 |
4-602.13 nonfood contact surfaceskeep all nonfood contact surfaces clean.observed some food debris collecting on refrigeration gaskets. clean |
| 2013-12-04 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.observed heavy dust accumulation on |
| 2013-12-04 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking. observed multiple containers stacked while still wet. |
| 2013-12-04 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ยง 4-501.114; and (2) laundered dail |
| 2013-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal meat food and ready to eat foods in proper storage order according to final cook temperatures.observed raw shelled eggs in bottom of prep unit above french toast |
| 2013-09-16 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on top portion of several refrigeration units. observed several shelving racks with dust accumulatin |
| 2013-05-10 |
7 |
b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils suc |
| 2013-05-10 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed food coliander resting in handsink across from walk-in cooler. cdi by reminding staff to only wash hands at handsink and removed the coliander to be washed. |
| 2013-05-10 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on top portion of several refrigeration units. clean gaskets |
| 2013-05-10 |
42 |
no tight stacking utensils while wet. observed a few stacks of metal pans stacked tight while wet. overall improvement noticed with air-drying compared to last inspection. continue to monitor for wet stacking |
| 2013-03-18 |
47 |
general commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris collecting on multiple refrigeration gaskets. clean all soiled gaskets |
| 2013-03-18 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. (a) equipment shall be maintained in a state of repair and condition that meets the |
| 2013-03-18 |
42 |
air dry all utensils before stacking. observed numerous metal containers and plastic drink cups stacked tight while wet. |
| 2013-03-18 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-03-18 |
1 |
general comment(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 |
| 2012-12-26 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2012-12-26 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed facility only quat test strips faded and unable to test sanitizer correctly. vr to ensure facility has test strips. |
| 2012-12-26 |
45 |
general comment(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 split gaskets on 3 door flip top unit on cook line. replace torn gaskets. |
| 2012-12-26 |
42 |
after cleaning and sanitizing; equipment and utensils: air dry utensils completely before tight stacking. observed large satck of metal pans stacked while wet. |
| 2012-12-26 |
39 |
change out cloth linens when they become visibly soiled. observed soiled cloth rag tied around pre-wash spray hose to prevent hand from getting burned when spraying hot water. |
| 2012-12-26 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-26 |
1 |
general comment(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 |