| Violation Date |
Code |
Description |
| 2018-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stored clean and stacked while wet. |
| 2018-11-09 |
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 items being stored on the floor in the walk in cooler and freezer. |
| 2018-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in the kitchen on the walls around where the deli slicer is stored. |
| 2018-11-09 |
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 observed pre-portioned fettuccini cooling in the walk in cooler. the product was |
| 2018-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in a flip top cooler on the prep. line cold holding above 45f (see chart). these items were transferred to the walk in cooler for cooling. vr required. |
| 2018-11-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine. no point escalation as other violations listed under #14 have been corrected since |
| 2018-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked bacon stored above sauteed mushrooms in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate the different types of raw animal foods. -p observed raw turk |
| 2018-11-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink located next to the ice machine. cdi- dispenser was refilled. |
| 2018-11-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee wipe his hands on a soiled towel that was tucked into his apron then proceed to put on single-use gloves. cdi- discussion with employee and pic about handwashing. |
| 2018-07-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked steak being stored in the same container as fully cooked chicken in the grill cooler. cdi- storage rearranged. |
| 2018-07-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2018-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods cold holding in the flip top coolers above 45f (see chart). some of these items were recently prepared and others were filled above the container fill lines. |
| 2018-07-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical bottles stored above clean linens on a dry storage rack. cdi- storage rearranged. |
| 2018-07-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed a quat testing kit on site that expired in 2015. vr required. |
| 2018-07-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of cleaned plates/bowls and some metal containers. |
| 2018-07-02 |
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 4 bulk food storage bins without labels on them. |
| 2018-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the dicer and two pans. cdi-the items were brought back to the dish machine for proper cleaning. repeat. |
| 2018-02-14 |
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 an employee rinse hands in the hand sink. cdi-stopped the employee to fully wash their |
| 2018-02-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee dump product into the hand washing sink. cdi-explained that only handwashing should take place at a hand sink. use a prep sink for dumping produc |
| 2018-02-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed product not fully reheated. the beer cheese and the queso were holding at about 100f. cdi-the items were placed back on to the stove top for rehe |
| 2018-02-14 |
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 grouting throughout the flooring in the kitchen. have repaired. rep |
| 2018-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving on the inside of the flip top cooler. have cleaned. |
| 2018-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, diced chicken, and the roast beef overstacked in the prep units and is holding above 45f. cdi-the top portions of the product were removed and placed into the reach in |
| 2017-11-30 |
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 grouting throughout the flooring, especially along the prep line. ha |
| 2017-11-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed small leak at the piping at the mop sink. have repaired. |
| 2017-11-30 |
37 |
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 seafood, and several boxes of frozen product stored on the floor in the walk in cooler and freezer. cdi-the boxes were |
| 2017-11-30 |
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 tomatoes and pico cooling with tightly covered lids. cdi-the lids were |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese overstacked in the flip top unit. the product was at 56f. cdi-the product was discarded.**starting january 1, 2019 cold hold will change to 41f or below.** |
| 2017-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the chopper and the slicer. cdi-the equipment was properly cleaned and sanitized. repeat. |
| 2017-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks scattered throughout the flip top prep units. cdi-the drinks were removed.drinks are acceptable as long as they are kept away from facility p |
| 2017-07-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of degreaser. cdi-the bottle was properly labeled. |
| 2017-07-17 |
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 barehanding lemon for a drink. cdi-the drink was discarded, employee washed their hands and used |
| 2017-07-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the chopper, and several pans containing food buildup. cdi-all dirty equipment was brought back to the dish machine for cleaning and sanitizing. re |
| 2017-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control management. repeat. |
| 2017-07-17 |
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 shelves in the tall reach in meat cooler. have cleaned. repeat. |
| 2017-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. repeat. |
| 2017-07-17 |
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 flooring with missing grout in the kitchen. have repaired. repeat. |
| 2017-07-17 |
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 box of turkeys stored on the floor in the walk in freezer. have placed onto the shelving.3-307.11 protect food from conta |
| 2017-05-18 |
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 flooring in several areas with missing grout. have repaired. |
| 2017-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the shelving in the reach in coolers. have cleaned. |
| 2017-05-18 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets and several gaskets beginning to tear. have replaced. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cu |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. repeat. |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on the prep counter upon entrance to the kitchen. cdi-the cloths were placed into sanitizer buckets. |
| 2017-05-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest management. |
| 2017-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the onion chopper that was stored on the clean equipment rack. cdi-the chopper was sent back to the dish machine. |
| 2017-05-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling raw chicken and then handle raw salmon. also observed same employee grab a wet wiping cloth from the sanitizer bucket to wipe down the counter without washing hand |
| 2017-01-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee use wet wiping cloth from sanitizer bucket to wipe down counter tops and then immediately touch food product. cdi-had the employee discard food product and wash hands prope |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and chicken stacked over the containers and holding out of the required 45f or less. also observed guacamole, and pimento in the salad flip top cooler above 45f. cdi- |
| 2017-01-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed missing dates on the pico, cooked brussel sprouts, fettuccine, and risotto. cdi-all items were properly date marked. repeat. |
| 2017-01-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes stored on the floor in the walk in freezer. cdi-the boxes were picked up off of the floor. |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed several torn gaskets on reach in cooler doors. have replaced. |
| 2017-01-04 |
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 hood vents. have cleaned. |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean equipment rack. cdi-the pans were un stacked to allow for proper air drying. |
| 2016-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small amount of buildup on the ice scoop storage container. have cleaned. |
| 2016-10-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing. |
| 2016-10-17 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed box of tator tots stored on the floor in the walk in freezer. cdi-the box was placed on the shelf. |
| 2016-10-17 |
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 single use cup stored in the sugar bin. cdi-the cup was discarded. |
| 2016-10-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed missing thin probed thermometer. verification required within 10 days. |
| 2016-10-17 |
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 observed sauteed mushrooms and kale slaw cooling in the flip top coolers, chicken |
| 2016-10-17 |
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 missing date labels for the sliced turkey, shaved prime rib, pico de galo, and sauteed onions. cdi-all products were properly dat |
| 2016-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauteed onions made the previous day were cold holding at 53 in the flip top cooler. cdi-the onions were discarded. |
| 2016-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on the prep counters near the cook stations. cdi-the drink were removed and placed on lower shelves. |
| 2016-07-27 |
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 missing date labels on the garlic aoli, sliced turkey, sliced roast beef, and the date on the salmon when taken out of the freezer |
| 2016-07-27 |
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 sugar, brown sugar, and lentils with no label indicating the common name of the product. cdi-the containers were labeled |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet. fully allow equipment to air dry prior to stacking. |
| 2016-07-27 |
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 disposable cup stored in the container of sugar. cdi-the cup was remov |
| 2016-05-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with rubber bracelet and ring on hand while preparing food. remove these prior to beginning food prep. -0- |
| 2016-05-06 |
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 freshly fried wings cooling in low boy, freshly cut tomatoes and lettuce |
| 2016-05-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle cleaner stored over clean aprons on shelf near office. cdi - pic placed cleaner on bottom shelf. -1- |
| 2016-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lipstick residue on one martini glass and clean utensils with crumbs present in storage bin. cdi - items were cleaned. -0- |
| 2016-05-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed bell peppers and celery stored above washed lettuce and other produce. cdi - storage order reversed by pic. -1.5- |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed 3-comp and prep sinks with build up in front corners. gave instruction. done while on site. |
| 2016-03-28 |
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 2 containers of seasoning without labels. |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken & buttermilk at breading station at 48 f. products are held in tub on ice with the ice only contacting the bottom of the products. gave instruction to use a larger pa |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dark biofilm inside ice machine. started 3-step cleaning process. |
| 2016-03-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee beverage covered with straw on wait station. removed with instruction. |
| 2015-12-30 |
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 handsink. sink was thoroughly cleaned while on site. |
| 2015-12-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single serve condiment cups and coffee filters needing inverted to prevent cross-contamination. |
| 2015-08-06 |
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 cheese, salami, baked potaoes overnight without dates. all other products were dated. gave instruction. |
| 2015-08-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed biofilm inside ice machine. gave instructions for 3 step cleaning. manager states maintenance service will be called to thoroughly clean unit. |
| 2015-08-06 |
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 baked potatoes from yesterday in walkin above 45 f. product was covered before cooling as evidenced by condensation on l |
| 2015-08-06 |
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 broken wires on frier baskets. |
| 2015-08-06 |
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 chill foods with similar methods. observed tightly covered, closely stacked, cool |
| 2015-03-12 |
45 |
4-501.11 maintain equipment in good repair. observed a couple of torn gaskets on refrigeration units. also observed salad prep unit with water building up on interior. |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed numerous products in tops of prep units above 45f. see temperature chart. temperature violation most likely due to overstacking of product in containers. cdi by removing exces |
| 2015-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed three baked potatoes in drawer warming unit 110-112f. cdi by discarding. |
| 2015-03-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. observed employees cleaning up, leave cook line and return to cook line to prepare food without changing gloves and washing hands. cdi both employees discarded |
| 2014-11-07 |
45 |
an 4-501.11 maintain equipment in good repair. observed ice build up in reach in freezer on line. ensure unit is properly functioning; have unit serviced as needed. |
| 2014-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed portion bags of diced chicken and pre-cooked prime rib in prep unit on line without dates. unable to trace to larger supply in walk i |
| 2014-11-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. observed chili in table top hot holding unit 84f. chili had only been in unit for less than 30 minutes. unsure if chili would reach 165f in unit. cdi by ins |
| 2014-07-09 |
26 |
7-201.11 separation-storage - p observed toxic quat ammonia cleaner in a bottle marked as a sanitizer. -cdi bottle was emptied. |
| 2014-07-09 |
38 |
2-303.11 prohibition-jewelry - c observed staff members to be handling food while wearing watches. foodhandlers shall not wear any items on their hands or arms below the wrist except for simple metal band rings with no cut outs or gems. |
| 2014-07-09 |
6 |
2-301.14 when to wash - p observed staff members to fail to perform handwash/glove change after handling raw hamburger patties with gloved hands and touching face with gloved hands. in these situations a handwash and a glove change are required.-cdi sta |
| 2014-07-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed the water heater to have a leak. if the water heater is replaced for a unit other than an unit identical to the one in place, the county plan review process must be involved. do not make |
| 2014-03-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked pans and plastic containers. all items must air dry. do not towel dry items. do not wet stack. -repeat |
| 2013-12-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency observed can-opener blade and slicer left soiled. -cdi items were removed for cleaning. -repeat |
| 2013-12-05 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment observed salad cooler not holding proper air temperture. ensure the food is kept at 41f-45f or less. augment the cooler with ice as needed and have the air temperature issue resolved as soon a |
| 2013-12-05 |
45 |
4-501.11 good repair and proper adjustment-equipment observed torn cooler gasket. replace the cooler gasket. |
| 2013-12-05 |
42 |
4-901.11 equipment and utensils, air-drying required observed items wet stacked. do not wet nest items. they must air dry. -repeat |
| 2013-09-11 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking observed personal items (phones, purse) improperly stored in the kitchen. observed personal drink improperly stored. store personal items away from the commerical items. |
| 2013-09-11 |
42 |
4-901.11 equipment and utensils, air-drying required observed wet stacked metal pans left from the previous day. do not wet stack thing, items must air dry. |
| 2013-09-11 |
33 |
.3-501.13 thawing observed fish thawing in a sealed plastic package. open all fish to expose it to air while thawing. this instruction was evident on the package. |
| 2013-09-11 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food observed some cans with significant dents in them. do not use dented cans. -cdi c. elmore directed that the dented cans not be used. |
| 2013-09-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency observed soiled slicer left from the previous day. observed can-opener blade to be left soiled. -cdi items were removed for cleaning. |
| 2013-05-23 |
7 |
observed staff member to use bare hand contact on ready-to-eat food. ready-to-eat foods may not be touched with bare hands. -cdi salad was discarded; instruction was given. |
| 2013-05-23 |
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 t |
| 2013-05-23 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-05-23 |
21 |
observed the facility to be using date marking; but not to be date marking all required items. also observed date marking being done counting day 2 as day 1 the date an item is made; opened; or thawed for the 1st time is day one. -cdi by instruction. |
| 2013-05-23 |
38 |
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 a staff member to ge handling food while wearing a bracelet. this is no long |
| 2013-05-23 |
54 |
a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. (b) lockers or other suitable facilities shall be located in a |
| 2013-05-23 |
34 |
a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe that |
| 2013-02-11 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2013-02-11 |
54 |
a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.(b) lockers or other suitable facilities shall be located in a d |
| 2013-02-11 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-02-11 |
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 |
| 2013-02-11 |
38 |
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. this includes watches and rubber bracelets. observed staff members to have improper it |
| 2013-02-11 |
37 |
observed open box of cornbread mix left exposed on shelf. observed pasta mummy wrapped. open dry goods foods shall be store in containers with lids or in bags with resealable closures. observed several issues with food practice that can result in cross |
| 2013-02-11 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed two bottles that were labeled as food |
| 2013-02-11 |
23 |
observed the facility to serve rare beef steaks. if the steaks are not whole muscle intact beef (if they are pinned; injected; ground; or otherwise comminuted; then they meat is not whole muscle intact) then the facility must provide a disclosure/reminde |
| 2013-02-11 |
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 |
| 2013-02-11 |
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 |
| 2012-11-19 |
37 |
observed personal drink improperly stored on food prep table. observed pasta and rice left improperly stored on shelf with bags either open or simply rolled/tied shut. open dry goods foods shall be stored in containers with lids or in bags with reseala |
| 2012-11-19 |
38 |
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. this includes watches and rubber bracelets. observed staff members to have improper |
| 2012-11-19 |
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 equipme |
| 2012-11-19 |
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 |
| 2012-11-19 |
7 |
observed staff member to bare hand contact a ready-to-eat carmelized nut garnish while tasting it for quality control. do not bare hand contact any ready to eat food items. -cdi food item was discarded. staff member was corrected. |