| Violation Date |
Code |
Description |
| 2018-12-04 |
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 tiles broken in front kitchen area.6-201.11 floors, walls and ceilings shall |
| 2018-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on prep unit 2 in need of replacement. -0 points- |
| 2018-12-04 |
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 jack fruit in too great of volume and in plastic container not cooling a |
| 2018-12-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed chilli , llsu set up , and seitan lunch meat held greater than 7 days. cdi discarded. observe |
| 2018-12-04 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed five dented cans in storage area. cdi labeled and moved to storage area for return. |
| 2018-08-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed unsealed concrete in rear kitchen area.6-501.12 floors, walls, ceilings including the attachments such as soap, towel disp |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler rusting . |
| 2018-04-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. obsered floor in rear kitchen area where floor has been repaired is not smooth and easily cleanable. repeat6-501.12 floors, walls, |
| 2018-04-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two containers of tofu fingers and one container of kale held too long. cdi discarded. |
| 2018-04-13 |
14 |
4-501.110(b)the temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 120 degrees f. observed hot water only reaching 111 degrees . advised pic to utilize dish machine to wash but sanitize article |
| 2017-10-18 |
6 |
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. -p- repeat- observed an employee handle soiled utensils and then handle cl |
| 2017-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- repeat- observed two veggie dicers and one slicer with food debris left on them and stored clean. cdi- pic moved all items to the dish pit area to be re washe |
| 2017-10-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- repeat- observed an employee handle clean equipment and utensils without wearing a beard guard. |
| 2017-10-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure.-repeat- observed floors and walls in hard to reach areas in |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed fan covers in the kitchen with dust build up. there is also food debris build up in the cold holding equipment and gaskets of prep lineequi |
| 2017-08-10 |
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 blanched fries in a low boy and kale without proper date marks. cdi- employee was able to back date items since they were prepared |
| 2017-08-10 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- observed no pic present with a certification in a food protection manager course. pic arrived when ehs sat down to type up inspection. |
| 2017-08-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- ehs observed both employees change task and don gloves without hand washing. cdi- ehs informed both employees they must wash hands after a task change and in between donning of gloves. |
| 2017-08-10 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf- observed bathroom hand sink not reaching 100f. a vr will occur no later than 8/19/17 to ensure facility obtains 100f at each bath room handsink. |
| 2017-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- repeat- observed two potato slicers stored clean with food debris build up. cdi- an employee cleaned items during the inspection.4-602.11 clean the equipment |
| 2017-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies throughout the facility. ehs has seen improvements with this issue. |
| 2017-08-10 |
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.-repeat- observed floors and walls in hard to reach areas i |
| 2017-08-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed two employees preparing food without beard guards. |
| 2017-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- repeat- observed two wet wiping cloths stored outside of sanitizer buckets on prep surfaces. |
| 2017-08-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat- observed several cutting boards throughout the facility in need of replacing or resurfacing do to deep cuts and grooves. |
| 2017-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed fan covers in the kitchen with dust build up. there is also food debris build up in the cold holding equipment and gaskets of prep line equ |
| 2017-08-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed food stored on the walk in and dry storage floor. |
| 2017-05-17 |
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 several squeeze bottels on the cookline not labeled. |
| 2017-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat- observed two produce dicers soiled with food debris and stored clean. cdi- pic moved items to dish pit area to be cleaned.4-501.114 maintain sanitizer |
| 2017-05-17 |
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 repeat- observed blanched fries cooling on a speed rack at 73f. cdi- pic moved fries |
| 2017-05-17 |
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 sanitizer bucket on cookline with visible debris. employee changed the sanitizer out. |
| 2017-05-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat- observed nats throughout the facility. |
| 2017-05-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed walk in and reach in fan covers with dust build up. there is also food debris build up in the gaskets of prep line equipment. also observed |
| 2017-05-17 |
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 and walls in hard to reach areas in need |
| 2017-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat 0.5pts- observed walk in fan covers with dust build up. observed two fans in dish pit area heavily soiled with dust. there is also food debris build |
| 2017-03-09 |
45 |
4-501.11 maintain equipment in good repair.-0pts- observed several spit gaskets on prep line equipment. also observed rusty shelving in the walk in. |
| 2017-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -0pts- observed several wet wiping cloths stored on prep surface in between use. |
| 2017-03-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- observed line cook prepping food without a beard guard. |
| 2017-03-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies and one dead roach. pic provided ehs with documentation of last pest control management visit. 6-202.15 protect outer openings of establishment from insect or rod |
| 2017-03-09 |
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 .5pts- observed blanched fries cooling on a prep surface at 118f. cdi- pic reheated |
| 2017-03-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts- observed a bucket of sanitizer with cloths not labeled. cdi- pic labeled the bucket. |
| 2017-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 0pts- observed can opener and two produce dicers soiled with food debris. cdi- pic moved all items to dish pit area to be cleaned. |
| 2016-11-18 |
36 |
6-202.15 outer openings, protected - c observed no self closer on the rear door. |
| 2016-11-18 |
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 some packages of cloth towels, boxes and cases of beer stored on the floor. remove all itmes from the floor. this wil |
| 2016-11-18 |
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 cutting lemons for drinks with her bare hands. cdi (corrected during inspection) lemons were d |
| 2016-11-18 |
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 some areas of the floor in the dining room and |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up on the outside of cook line equipment and hood filters. |
| 2016-08-26 |
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 floor with offset tiles not sloped to drain. make sure liquid waste goes to th |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in the kitchen next to the handsink in the rear. repair. -0- |
| 2016-08-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters stored underr the cabinet at the drink dispenser. keep these covered or wrapped. -0- |
| 2016-08-26 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed insecticides without commercial labeling. roach spray states for residential use only. remove thes |
| 2016-08-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front handsink. cdi - pic refilled dispenser. -1- |
| 2016-05-11 |
6 |
2-301.14 when to wash - p observed hands not being washed after glove changes. **2-301.14 wash hands before donning gloves and between gloves uses.-cdi through verbal instruction. |
| 2016-05-11 |
8 |
5-202.12 handwashing sinks, installation - pf observed hand sinks in bathrooms only reach 95f. shall reach a minimum of 100f. verification required.6-301.11 handwashing cleanser, availability - pf observed no soap or paper towels at hand sink over in |
| 2016-05-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed sanitizer and hot water in 3 comp sink murky. change out more frequently. cdi- water was emptied and new soapy water and sanitizer was run. |
| 2016-05-11 |
18 |
3-501.14 cooling - p observed tcs foods left on speed rack double stacked in containers and tightly wrapped in tinfoil in aisle to cool without proper cooling procedures in place. food needs to be actively cooled and monitored. **3-501.14(a) quickly c |
| 2016-05-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed soy curls in flip top at 56f and jack fruit at 46-48. **3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used for sanitizing on cutting boards. keep in sanitizer solution between uses. -0.5- repeat |
| 2016-05-11 |
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 blanched french fries cooling with lid present. vent container while cooling |
| 2016-05-11 |
45 |
4-205.10 food equipment, certification and classification - c observed fries cutting table with screws removed resulting in holes in top of table. |
| 2016-05-11 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed kale in walk in cooler at 42f date marked 5/7. shelf life on tcs rte food 42-45f is 4 days with day 1 being day of prep. cdi- kale dis |
| 2016-02-04 |
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 crab salad cooling with lid present. vent container while cooling. -1- rep |
| 2016-02-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used for sanitizing under bar. keep in sanitizer solution between uses. -0- |
| 2016-02-04 |
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 hood filters and cooling fan near back ice machine. clean -.5- |
| 2016-02-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed gunky caulking around toilets in men's restroom. replace this with smooth caulking after removing the old sealant. observed |
| 2016-02-04 |
54 |
6-303.11 intensity-lighting - c observed missing light bulb in hood and two blown lights in kitchen. replace. -.5- |
| 2015-10-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic not able to name the five major illnesses. cdi - pic in process of remembering illnesses and symptoms, as well as |
| 2015-10-21 |
19 |
l3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tater tot casserole at 112f. cdi - item reheated. -0- |
| 2015-10-21 |
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 lettuce cooling in flip top unit not designed for cooling. observed marina |
| 2015-10-21 |
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 working containers of oil and parmesan not in the original container without label. label these with the common name of t |
| 2015-10-21 |
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 marinara sauce at 100f from three hours earlier in the day. cdi - pic voluntarily discarded item. -1.5- |
| 2015-10-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor with grooves and shifts located near the rear soda dispenser. make the floor smooth so it can easily be cleaned. -0- |
| 2015-10-21 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all areas of the facility. observed missing light bulb in the reach in cooler. observed several blown lights in the front line and near the dish machine. replace these. |
| 2015-10-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops used for the hot holding items stored on soiled lids. repeat |
| 2015-08-10 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urnie stain in urinal in men's restroom. |
| 2015-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking handsink by kitchen entrance. repair. |
| 2015-08-10 |
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 shelves near food processor station. clean. |
| 2015-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer in facility not operating. repair. |
| 2015-08-10 |
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 three scoops used for hot holding items on top of lids that were last |
| 2015-06-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed mega bean salad dated 6/18 in the walk-in cooler. yesterday was day seven counting the date m |
| 2015-06-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in the corners of the prep sink and around drain. also noted build up on the can opener blade. cdi (corrected during inspection) items cl |
| 2015-06-25 |
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 1/6 pan of onions and peppers covered and cooling in the bottom of the |
| 2015-01-08 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed mold and slime build-up on interior of ice machine. |
| 2015-01-08 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf: observed hot water at both restrooms 96 f maximum. adjust setting on sink. |
| 2014-10-01 |
45 |
.4-501.11 maintain equipment in good repair. observed door gaskets of some coolers splitting. shelves in walk-in chipping or rusting. |
| 2014-10-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed facility with no thin probe thermometer. verification needed. |
| 2014-10-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: maintain food thermometers and can opener clean. observed both with food residue attached. |
| 2014-07-17 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed salsa dated july 6 in reach-in cooler. cdi- salsa discarded. |
| 2014-07-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: equipment shall be clean to sight and touch. observed food on slicer that had not been used day of inspection. cdi- slicer sent to cleaning process. |
| 2014-04-03 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf: in a mechanical warewashing process, wash solution temperature shall be not less than 120 f if chemicals are used to sanitize. observed dish machine operating at 105 f wash temp b |
| 2014-04-03 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective and approved means to acheive required time / temperature parameters for cooling. found refried beans 50 f in dense volume, tightly sealed in walk-in cooler from previous day. cdi- discarded beans |
| 2014-04-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found collards 126 f in steam well. cdi- reheated to 165 f. |
| 2014-04-03 |
18 |
3-501.14 cooling - p: cool tcs foods from 135 f to 70 f within two hours and from 70 f to 45 f within four hours, for a total cooling time of six hours. found refried beans 50 f from overnight. cdi- discarded voluntarily. refried beans are not on the menu |
| 2014-04-03 |
6 |
2-301.14 when to wash - p: employees shall wash hands after contaminating hands and before working with food or clean equipment or utensils. observed employee at dish machine go from pre-rinse to handling clean utensils. cdi discussion with pic. |
| 2014-01-16 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved accredited program. pic on duty at time of inspection not certified. |
| 2014-01-16 |
31 |
3-501.15 cooling methods - pf: cool foods by effective means to acheive required time / temperature parameters. observed several trays of blanched fries on speed cart in kitchen, 110 f. cdi- moved to walk-in cooler. |
| 2014-01-16 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of food requiring date marking after the maximum seven day holding period. observed cole slaw, bean salad, and macaroni in coole |
| 2014-01-16 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping surfaces in kitchen shall be held in asanitizer of approved concentration in between uses. observed bucket with cloths 100 ppm quat. |
| 2013-10-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed rehydratedsoy curls 57 f in flip top. until documentation can be produced that this product is not potentially hazardous, fac |
| 2013-10-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed portobello mushrooms in steam table 117 f. cdi- reheated on grill to 165 f. |
| 2013-10-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: observed food debris on slicer from previous day. cdi- slicer broken down and cleaned. |
| 2013-10-02 |
1 |
2-102.12 certified food protection manager - c: observed pic with no accredited food manager training. repeat. |
| 2013-07-24 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed pic not certified. |
| 2013-07-24 |
7 |
3-301.11 preventing contamination from hands: employees shall not contact ready-to-eat food with bare hands. observed employee slicing tomatoes at slicer with bare hands. cdi- pic discarded sliced tomatoes. whole tomatoes washed before resuming slicing. |
| 2013-07-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness: maintain water temperatures of mechanical warewashing equipment according to data plate instructions. observed low temp dish machine |
| 2013-07-24 |
6 |
. 2-301.14 when to wash: employees must wash hands before putting on gloved to handle food. observed employee not wash hands before putting on gloves to work with sliced tomatoes. cdi- direction to wash and discussion. |
| 2013-07-24 |
39 |
3-304.14 wiping cloths, use limitation: wiping cloths shall be held between uses in an approved sanitizer. observed wet cloths on surfaces of facility. |
| 2013-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: pic states foods requiring date marking are held maximum of seven days. through discussion found facility is not counting day of preparation as day |
| 2013-04-08 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-04-08 |
21 |
date marked food that exceeds the time / temperature combination as specified shall be discarded. observed multiple food items with discard date exceeded. cdi- food discarded. |
| 2013-04-08 |
19 |
keep potentially hazardous foods hot at 135 f or above. observed collards and mac and cheese below 135 f. reheated to 165 f. |
| 2013-04-08 |
1 |
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 a t |
| 2013-01-31 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed pitcher stored in handsink. cdi- pitcher removed. |
| 2013-01-31 |
1 |
an employee with managerial authority shall be a certified food protection manager by an accredited program. observed no accredited training. |
| 2013-01-31 |
4 |
employee drinks shall be stored so contamination of food or food contact equipment and surfaces can not occur. drinks in food preparation areas shall be covered. observed uncovered drink on prep table drainboard with utensils. |
| 2013-01-31 |
14 |
utensils used for dispensing or preparing potentially hazardous foods shall be cleaned every four hours. observed rice scoop in use for over four hours. cdi- taken out of service.keep dispenser nozzles cleaned at a frequency to prevent mold growth. observ |
| 2013-01-31 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at an approved concentration. observed damp cloths not in sanitizer. |
| 2013-01-31 |
31 |
do not rely on small refrigeration units to cool foods in required time parameters. do not tightly cover foods that in the cooling process until they reach 45 f or below. observed pimento cheese 52 f in reach-in portion of make cooler; tightly covered. mo |
| 2013-01-31 |
35 |
observed most food containers labeled. a few such as seasoned salt not labeled. |
| 2013-01-31 |
26 |
first aid supplies that are in a food establishment for the employees' use shall be: labeled as first aid supplies and:stored in a kit or a container that is located to prevent the contamination of food; equipment; utensils; and linens; and single-service |
| 2012-10-02 |
2 |
(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 through food; as s |
| 2012-10-02 |
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 |
| 2012-10-02 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containe |
| 2012-10-02 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-10-02 |
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 |
| 2012-10-02 |
17 |
a) except as specified under ?? (b) and (c) and in ? (e) of this section; potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a te |
| 2012-10-02 |
14 |
c) except as specified in ? (d) of this section; if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. p observed slicer |
| 2012-10-02 |
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 |
| 2012-10-02 |
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 |