| Violation Date |
Code |
Description |
| 2018-12-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the doors on the dumpsters open. keep doors closed. |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes on the clean drying rack wet stacked. repeat. |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths on the prep surface upon starting inspection. cdi- pic moved cloths to a sanitizer bucket with solution. repeat. |
| 2018-12-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed sanitizer solution at the three compartment sink reading less than 50ppm. cdi-pic drained sanitizer and refilled sink. |
| 2018-07-11 |
33 |
3-501.13 use approved thawing methods. observed thawing with water above 70f. pic stated that the green beans were thawed earlier with the water that were on the line. green beans were above 45f and only item above 45f. pic stated that he believed that th |
| 2018-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout the kitchen. |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested equipment on shelving. |
| 2018-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces upon entry. |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on shelving in walk in. observed sticker residue on the outside of a container for food. |
| 2018-07-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing grout throughout the kitchen. |
| 2018-07-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on cold drawer under stove. observed minor rust on shelving. |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet clothes laying on side of oven. observed sanitizer buckets at 50 ppm quat. |
| 2018-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken prepared 3/27 in walk in without cover or lid.3-307.11 protect food from contamination sources not specifically noted by |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and cut lettuce in the flip top prep line unit at 47f and 46f. cdi-items were discarded. flip top put on tphc for lunch period. pic educated on 41f new cold hold as |
| 2018-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice chute on drink machine with black and pink build up. |
| 2017-11-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed fly fan at the rear employee door turned off while door was propped open. pic turned item on such that no flies could enter establishment. ehs did not observe any ins |
| 2017-11-13 |
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 raw meat products that had been divided up into small, portion sized, tigh |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on the exterior of several large marinade containers in the establishment. stickers must be removed in the wash/rinse/saniti |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans throughout dish area. facility should produce an sop or risk control plan for reducing the amount of wet stacking of pots and pans in the establi |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted table in kitchen prep area, observed broken latch on chicken hot hold box. |
| 2017-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots, pans and other utensils throughout clean dish area. facility should look into methods to prevent this violation, as it has been repeated multiple times. |
| 2017-09-28 |
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 scoop for cooked rice with the handle present in the food product. ensur |
| 2017-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the customer area. |
| 2017-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple stacked plastic pans in the clean dish area with lettuce debris still present. items were removed for rewash. all food contact surfaces shou |
| 2017-06-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2017-06-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer vat murky and soiled with lettuce debris. cdi by employee refilling. |
| 2017-06-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed several knives in the prep area with damaged handles. |
| 2017-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy wetstacking of numerous pots and containers in the dish area. facility lacks adequate drying space. |
| 2017-06-20 |
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 rag stored under the chicken cutting board in the rotisserrie area. facility should |
| 2017-06-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed twist cap bottle of water present in the rear prep area. ensure that cups with lids and straws are provided to prevent any contamination of the hands associated with twist cap beverages. |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in the front hot box, on the lowest rack, hot holding at 128f-132f. all other racks observed to be hot holding at 140-145. food product was discarded by pic. ensure |
| 2017-03-22 |
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 salsas prepared this morning at temperatures of 45f. items had barely mad |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of pots and pans in the dishwashing area. items were pyramid stacked by employee at pic behest. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on exterior of a plastic container, observed food debris on the exterior of several pans and sheet pans underneath the prep table. f |
| 2016-12-23 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from large dumpster. replace drain plug to reduce pest harborage areas. |
| 2016-12-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -repeat 0pts- observed cutting boards in need of repair or replacement. ehs was informed and shown cutting boards are on premise and will be installed |
| 2016-12-23 |
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 1pt- observed chicken cooling and waiting to be pulled on a prep table at 90 |
| 2016-12-23 |
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 0pts- observed feta cheese in flip top and walk in cooler not date marked. pic stated it was opened yesterday and normally use it within two |
| 2016-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat 1.5pts- observed chicken in front hot box holding at 121f. cdi- pic voluntarily discarded item after attempt to bring back up to 165f. |
| 2016-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5 pts- observed a dicer and slicer both soiled with food debris. cdi- pic moved to 3 comp sink to be scrubbed and washed.4-501.19 the temperature of the wash |
| 2016-12-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed food handler on prep line don gloves without washing hands. cdi- pic instructed employee to wash hands immediately and then don gloves. |
| 2016-07-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed an employee health policy posted on the filing cabinent for all employees to view. when rehs questioned employee on t |
| 2016-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sheet rack of whole cooked chicken hot holding at 125f in the hot box. pic stated that the chicken is waiting to be pulled and cooled down. cdi-had the chicken reheated. all |
| 2016-07-07 |
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 no points taken. observed pick up o |
| 2016-07-07 |
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 three containers of purple corn juice cooling in a prep sink with no cool |
| 2016-07-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carton of eggs stored on top of a container of bottled drinks. cdi-the eggs were moved to a proper location. |
| 2016-07-07 |
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 below 150ppm in wet wiping cloth container. cdi-the container was emptied and re |
| 2016-07-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deeply gauged cutting marks. pic stated they had a technician come in and sand down the unit, but it was unsuccessful. pi |
| 2016-07-07 |
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 hand wash sink, and mens hand wash sink in need of re-caulking. pic stated th |
| 2016-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the serve line area of the kitchen. pic showed rehs their electric fly trap to prevent large number of flies in facility. |
| 2016-04-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. cdi- instruction provided |
| 2016-04-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed lexan of open cooked pulled chicken stored in contact with boxes of raw chicken. cdi- removed |
| 2016-04-26 |
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 beans cooling in walk in cooler with no date mark, pic and staff stated it was cooked yesterday and cooled overnight b |
| 2016-04-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three unlabeled spray bottles of cleaning solution in facility. cdi- relabeled |
| 2016-04-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility still working on consumer advisory on menus. vr |
| 2016-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed soda products stored on floor. observed such large volume of prep and such limited space that food employees often temporar |
| 2016-04-26 |
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 multiple soiled wiping cloths on food prep surfaces. |
| 2016-04-26 |
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 baked beans cooling in large plastic container in high volume to suface ar |
| 2016-01-27 |
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 multiple high volume plastic containers closed in walk in cooler of, chicken, sauces with raw eggs, and cooked vegetables c |
| 2016-01-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure proper cooling of tcs foods is achieved and monitored and facility is controlling cross contamination in a facility with insufficient st |
| 2016-01-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sink run for about 3 minutes with amax temperature recorded of 96 f. vr |
| 2016-01-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw chicken stored in direct contact with multiple bags of ready to eat greens in walk in cooler. cdi- reorganized vr |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal pans stored as clean with greasy residue to the touch. cdi- removed to re-clean |
| 2016-01-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility switched amarjillo and red sauces from carton pastueurized eggs to raw shell eggs without inform |
| 2016-01-27 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed dish washing in 3 comp sink and wash solution only 105 with greasy contianers stored as clean. cdi |
| 2016-01-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. onserved multiple working containers of dry spice and liquid solutions not labeled. |
| 2016-01-27 |
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 employee temporarily sit tray of cooked green beans of trash can due to insufficient prep space. |
| 2016-01-27 |
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 stacked chicken boxes stacked adjacent to clean utensils rack and in direct contact with some clean utensils. cdi- remov |
| 2016-01-27 |
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 facility improperly cooling in plastic, closed and low surface area to vol |
| 2016-01-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no cover to only receptacle in ladies room. |
| 2015-10-15 |
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 prepped to cool in high volume to surface area ratio. cdi- one more |
| 2015-10-15 |
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 cooked chicken in high volume plastic container at 55 f prepping to reheat. pic stated only out 5 minutes. dispute to whethe |
| 2015-10-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw food prep and ready to eat food prep taking place side by side. cdi- instruction provided |
| 2015-07-22 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure potentially hazardous foods are cold and hot holding at proper temperatures , cooled according to proper time/temperature parameters |
| 2015-07-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer concentration at 50-100 ppm qac. cdi- adjusted to 200 ppm. |
| 2015-07-22 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed multiple containers of cut lettuce cooling in walk in cooler at 53 f after 4.5 hours. repeat violation vr facility ha |
| 2015-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all food in prep unit to be above 49 f. ( see temp chart)cdi- placed on tphc vr facility must manage cold hold problem with prep unit, may need to use tphc. |
| 2015-07-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of rice and of plantains to be hot held below 135 f ( see temp chart) cdi- discarded |
| 2015-07-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of qac undiluted above 400 ppm. cdi- diluted under 400 ppm |
| 2015-07-22 |
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 facility cooling cut leafy greens in walk in cooler in high volume, tightl |
| 2015-07-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open pot of food stored on floor. cdi- removed from floor3-306.11 protect food on display using shields, packaging, or other effe |
| 2015-03-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed many food items stored on floors of walk in cooler and walk in freezer - beef, peppers, sauces, cut lettuce, fruit drink, pot of |
| 2015-03-16 |
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 observed covered pan of pasta cooling in walk in cooler. observed covered stockpot |
| 2015-03-16 |
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 observed foil covered hotel pan of cooked pasta measuring 70f after four andf one half hours of cooling. observed two covered plastic |
| 2015-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sticker residue on a few pans stacked above dish washing area. observed soiled food chopper stored as clean. cdi - all broken down and run through di |
| 2015-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one tray of shell eggs had been moved onto lid of ready to eat sauce during rearrangement of foods during inspection. cdi - placed back where they belonged. |
| 2015-03-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed three food employees don gloves without first washing hands. cdi - corrected verbally, hands washed then gloving. |
| 2014-11-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink without lid sitting on bottom shelf with clean pan storage in cook line. pic removed drink. also observed employee drink covered sitting on shel |
| 2014-11-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black mold build up on inside of ice machine and stickers remaining on clean stacked pans making the food contact surface with sticker residue. ensure |
| 2014-11-11 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. do not use these to stabilize cutting boards. reocmmend rubber mat or other material that is non-absorbant to stabilize under cutting boards. |
| 2014-11-11 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed strainer set in hand washing sink at front cook line with debris and splash from using strainer in hand washing sink. repeat violation for dumping in hand washing sink. |
| 2014-11-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent and approved for its intended use. observed sliding glass beverage cooler in back of kitchen that contained salsa's and cut leafy gr |
| 2014-11-11 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked food pans. |
| 2014-09-05 |
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 chipped and loose baseboard tiles, damaged and leaking can wash. all items a |
| 2014-09-05 |
40 |
3-302.15. wash fruits and vegetables prior to use. observed employee slicing unwashed tomatoes for use. cdi - explained that produce must be washed before being cut, combined with other ingredients, cooked, or served, according to the rule. pic corrected |
| 2014-09-05 |
37 |
3-305.14. protect unpackaged food from contamination during preparation. observed employee cutting tomatoes on prep table loceted immediately adjacent to soiled drainboard side of warewashing 3 compartment sink. drainboard was in use and covered with soi |
| 2014-09-05 |
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 pan of rice cooling in awlk in cooler. pan was covered with plastic wrap |
| 2014-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed line cooler was holding tcs foods above 45f. pic was questioned - cooler was new and had iced up yesterday. service person was called and adjusted cooler. after it was discover |
| 2014-09-05 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee dumped ice into kitchen handsink. cdi - corrected, sink cleaned. |
| 2014-04-10 |
45 |
4-205.10 food equipment, certification and classification - c. observed unapproved chest freezer.4-501.11 good repair and proper adjustment-equipment - c. observed sink basket in sanitizer section of 3 comp sink was leaking and being repaired with plastic |
| 2014-04-10 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment and available for self-service shall be labeled to include the common name of the food, ingredients (and sub-ingredients) in descending order by weight, accurate quantity of contents, name a |
| 2014-04-10 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thermometer at all in facility. vr - will return to ensure complia |
| 2014-04-10 |
26 |
7-102.11 common name-working containers - pf. 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. obse |
| 2013-10-08 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesfacility food employees need to have an employee health policy either spoken or written.cdi- sample policy given |
| 2013-10-08 |
6 |
2-301.14 when to washrules require hand washing between and glove changes between tasks/duties.observed food employee handle multiple soiled surfaces from handles and trash cans and soiled utensils then handle ready to eat foods(portioning cooked pasta).c |
| 2013-10-08 |
31 |
3-501.15 cooling methodsrules require applicable tcs foods be cooled using approved effective cooling methods.observed large volume container of cooling beans on prep sink at 120 f.cdi- split into multiple metal pans to cool in walk in cooler |
| 2013-07-15 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed food employee using bare hands to stuff avocados with bean rice mix. cdi- product cannot be cooked ;pi |
| 2013-07-15 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-15 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic on duty at onset of inspection had no food safety certification .pic responsibilities include overseeing food employees a |
| 2013-06-03 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed pic state that facility discarded test strips day before inspection. cdi- corrected through instruction. get test strips. |
| 2013-06-03 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-06-03 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed sauces are made from tcs foods and must be date marked. cdi- corrected through instruction |
| 2013-06-03 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as |
| 2013-06-03 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-06-03 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-22 |
13 |
food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish; or other raw r |
| 2013-02-22 |
39 |
rules prohibit the storage of soiled cloths on food prep surfaces. observed soiled cloths on food prep surfaces. cdi- removed; cti |
| 2013-02-22 |
31 |
rules require proper cooling methods be used when cooling all tcs foods.observed chicken stock cooling in high volume platic container in walk in cooler at 110 f after two hours. cdi- procedure changed. cooling will be accomplished using high surface area |
| 2013-02-22 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |