| Violation Date |
Code |
Description |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility in need of cleaning of non-food contact surfaces such as reach in unit, hot box, and exterior of equipments. ensure to increase cleaning fr |
| 2018-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic and metal containers. ensure to air dry before stacking. repeat violation.4-903.11 store cleaned equipment, utensils, linens and packages in a c |
| 2018-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple food contact surface soiled and with sticker labels still attached on plastic and metal containers, and container lids stacked stored as clea |
| 2018-12-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed broken paper towel dispenser at back handsink and no paper towels provided. cdi pic provided paper towels for handsink. |
| 2018-12-13 |
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. observed employee using hands to turn off faucet after washing hands. cdi ehs instructed employee on |
| 2018-07-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone stored on prep unit. j |
| 2018-07-27 |
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 |
| 2018-07-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.wash and sanitize solutions were dirty and not visable. |
| 2018-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.some wet stacking of metal bins observed. |
| 2018-07-27 |
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. some wet cloths stored on prep tables. |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmany food items in wic was recorded greater than 45f (see chart). upon investigation it was discovered that wic door did not close and latch, prompting a 1-2 inch gap where air was allo |
| 2018-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pftwo knives soiled with food debris. cdi- taken to 3 comp. sink. |
| 2018-07-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.container of brown rice was left uncovered. cdi- lid put on cover. |
| 2018-03-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of sour cream and tub of sugar unlabeled. |
| 2018-03-12 |
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. one sani. bucket low in concntration. |
| 2018-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppans of chicken and steak recorded below 135f in hot box. repeat. this is facility's 6th hot holding violation in a row regarding chicken in the hot box. pic suspects problem is the eq |
| 2018-03-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop for sugar stored in fl |
| 2017-11-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink and sweater stored on front shelf |
| 2017-11-07 |
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 |
| 2017-11-07 |
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 large tub of corn salsa, small tub of pico and lettuce all cooling in wic cover |
| 2017-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 3 containers of chicken in hot box 1 holding below 135f. pic, who is knew to store, stated he knew there was a problem with that particular hot box and had already ordered a ne |
| 2017-11-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and did not |
| 2017-08-23 |
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 containers of salsa were cooling in wic with tight-fitting lids on product. pic stated |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. some wet stacking of metal bins observed. |
| 2017-08-23 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee prepping food on line with no hair restraint. repeat. |
| 2017-08-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p container of bleach sanitizer recorded too strong. cdi- solution diluted. |
| 2017-08-23 |
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 did not have paperwork for |
| 2017-08-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, steak, and refried beans stored in hot box below 135f. facility has had a history of struggling to maintain chicken temp. of 135f+. pic will look into problem and de |
| 2017-08-23 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. pic stated chip container was cleaned in a bi-weekly base. told to clean once a day. |
| 2017-08-23 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee was touching a raw red onion with bare hands and preparing to cut onion. cdi- employee |
| 2017-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p queso on front line recorded below 135f. product was just placed in. product re-heated in steamer to 165f. repeats. points not escalated because facility has made improvement in hot hol |
| 2017-05-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two bottles of water not labeled. -0- |
| 2017-05-02 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed black beans in sink. cdi- do not pour/place/dump any food in sink. cdi- sink cleaned. repeat. |
| 2017-05-02 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not using a hair restraint while serving food. -0- |
| 2017-05-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. wall underneath |
| 2017-05-02 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. all solutions in 3 compartment sink were dirty. keep clean. |
| 2017-05-02 |
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 some wet wiping cloths stored on tables. also observed some cloths in sanitizer with a low |
| 2017-02-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpter was not closed. cdi- door closed. repeat. |
| 2017-02-17 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. self-serve lemons and limes at drink station were not protected by a covering of sort and was exposed to air. |
| 2017-02-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p steak, chicken, and queso were all recorded below 135f in hot box. facility has a history of issues with maintaing temp. in such hot-holding units. facility will explore options to assu |
| 2017-02-17 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observe employee fill water bottle in handwash sink. do not use handwash sink for anything except handwashing. |
| 2016-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p shrimp (on line) and steak (in hot box) were recorded below 135f. cdi- shrimp was voluntarily discarded and steak was re-heated as product was in box less than 2 hours. |
| 2016-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle was labeled as bathroom's only. pic did not know what chemical/cleaner it was. cdi- product discarded. no points deducted. |
| 2016-11-02 |
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 wic recorded above 45f (see chart). lettuce was prepped ear |
| 2016-11-02 |
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. sanitizer in bucket recorded at 50ppm quat. cdi- sanitizer discarded. |
| 2016-11-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at two handwash sinks. cdi- paper towels provided for sink. assure dispensers are always stocked. |
| 2016-11-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. cdi- door closed. no points deducted. |
| 2016-11-02 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on ice machine. no points |
| 2016-11-02 |
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 |
| 2016-07-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a pair of tongs wi |
| 2016-07-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. repeat. |
| 2016-07-29 |
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 one spice shaker bottle with no label. |
| 2016-07-29 |
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 lettuce in reach in cooler as well as portioned out pico in wic that were all j |
| 2016-07-29 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple food products in wic holding above 45f. thermometer in unit read 50f. pic immediatley called repair man who arrived on site during inspection to find that wic was in d |
| 2016-06-02 |
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 |
| 2016-06-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies at front line area. repeat. keep front line area clean to avoid flies. |
| 2016-06-02 |
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 large container of tomatos in wic that had a tight-fitting cover that was just |
| 2016-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shrimp, chicken, and steak all holding below 135f (see chart). chicken was voluntarily discarded and shrimp was re-heated to 165f. also observed 9 pans of cooked chicken in hot |
| 2016-06-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed shrimp that was out of temp. on front line (see chart) re-heated to 155f. cdi- shrimp was brought back to grill and re-heated to 165f. |
| 2016-03-07 |
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 salsa in walk in coolert at 58f. pic stated salsa was cooling. salsa was in a l |
| 2016-03-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p shrimp on front line was recorded at 110f. cheese and chicken in hot holding box was recorded at temps. below 135f (see chart). cdi-all items re-heated to 165f. repeat. |
| 2016-03-07 |
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 oil, brown sugar, and other spices not labeled. |
| 2016-03-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scarred cutting board. cdi- board discarded. |
| 2016-03-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lids and single service utenils stored not in a handles-up manner. |
| 2016-03-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flies at front line section of facility. monitor insect presence. |
| 2015-12-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored on prep table. cdi-- employee drink removed. |
| 2015-12-14 |
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 a plastic pan with a broken edge. cdi-- pan discarded. |
| 2015-12-14 |
39 |
3-304.14 hold wiping cloths in sanitizer maintained at the correct concentration. observed 3 buckets of sanitizer that were read at 50ppm. cdi- buckets were emptied, re-filled, and tested for proper concentration. |
| 2015-12-14 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can stored with in-tact cans. cdi-- pic removed dented can and discontinued from use. no poin |
| 2015-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and beef in the front line below 135f (see chart). cdi-- both products were re-heated to 170f. |
| 2015-12-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic present at the time of inspection was not certified. |
| 2015-07-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed weak sanitizer in the 3 comp sink while things were in it, and one weak bucket up front. cdi - sanitizer was discarded and remade at the correct concentration. |
| 2015-07-20 |
22 |
general comment 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 is using |
| 2015-07-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed pico and lettuce tightly covered and cooling in the walk in cooler. cdi |
| 2015-07-20 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed multiple fruit flies throughout the facility. keep up with pest management and try to find the source. |
| 2015-07-20 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple containers stacked wet. |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee drinks stored on food contact surfaces while food is actively prepped. cdi by pic having employees discard drinks.observed one bottle drink wi |
| 2014-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfgeneral commentobserved 3 black beans in handsink in kitchen. cdi by reminding pic to make sure staff only wash hands at sink and do not dump or store utensils in sink. |
| 2014-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved pink slime and black mold present on interior baffle divider of ice machine. cdi by staff, throughly cleaned interior upper surface.****refer to manufa |
| 2014-12-04 |
16 |
general comment'have staff become familiar with proper final cook temperatures for all raw-to-cook meats |
| 2014-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pgeneral comment'all hot phfs must be transported under active temperature control while catering, submit paper work for tphc if you wish to transport with time as a public health control |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pgeneral commentall cold phfs must be transported under active temperature control while catering, submit paper work for tphc if you wish to transport with tiome as a public health control |
| 2014-12-04 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pfgeneral comment'quickly move cooked products to refrigeration units or hot holding units once cooked. observed cooked grill chicken sitti |
| 2014-12-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in back room of kitchen. work with pest comntrol company on eliminating the flies and increase frequency at which floor drains are disinfected. |
| 2014-12-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p general comment'observed employee wash hands and turn faucet off with bare hands before drying hands with paper towel. cdi by instructing pic to educate staff on proper handwashing p |
| 2014-12-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff without hair restraints while prepping food. |
| 2014-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some plastic food pans stacked tight while still wet. ***improvement noticed since last inspection*** |
| 2014-12-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. general comment'observed 2 heavily scarred and stained cutting boards. cdi by pic voluntarily discarding them. |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple shelving racks throughout facility with debris and residue present on surfaces. observed control panel underneath front counter for steam |
| 2014-12-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter and trash sc |
| 2014-12-04 |
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.general comment'better cleaning needed to floors, especial |
| 2014-12-04 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.general commentclean intake ventilation guards in back room above drying racks for dishes. |
| 2014-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.general commentobserved produce (just delivered) stored on walk-in cooler floor. cdi by instructing pic to temporarily use crates or invert |
| 2014-09-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyall food contact surfaces must be maintained clean.observed pink slime and black mold present on interior baffle divider of ice machine. cdi by staff properly cleaning soiled equipment surfac |
| 2014-09-10 |
38 |
2-402.11 effectiveness-hair restraintsgeneral comment'all food service workers preparing or serving food must have on hair restraint (hair net, visor, or hat). |
| 2014-09-10 |
35 |
3-302.12 food storage containers identified with common name of foodlabel food containers according to their contents if they are unlabeled. observed a couple of 5 gallon containers of food unlabeled in back kitchn area. cdi by staff labeling containers |
| 2014-09-10 |
47 |
4-602.13 nonfood contact surfacesobserved some black residue collecting on refrigeration gasket of walk-in cooler. clean gasket.observed black mildew present on outer shield covering of ice chute at drink station. clean outside portion of ice shield. |
| 2014-09-10 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking. observed multiple containers wet nesting on clean dish rack. |
| 2014-03-27 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain floors, walls and ceilings clean.observed better cleaning needed to floors in several areas throughout the kitchen. clean floors (in hard-to-reach areas, under and behind equipment) |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces clean.observed interior of reach-in unit in kitchen next to 3 comp sink in need of cleaning. observed several refrigeration gaskets with food debris present. clean all items |
| 2014-03-27 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking. observed multiple containers wet nesting on clean dish rack.general commentstore equipment and utensils in a manner that helps promote ade |
| 2013-09-26 |
26 |
observed sanitizer (quat) testing at 0ppm. dispenser at 3comp sink is not dispensing sanitizer solution correctly. cdi by hand mixing chlorine sanitizer with bleach and water (200ppm) and refilling all sanitizer buckets. |
| 2013-09-26 |
2 |
•general commentobserved employee health policy not to be available onsite. cdi by providing copy of employee health consent forms to pic and instructing pic to have policies available by next inspection. |
| 2013-09-26 |
1 |
observed pic to not have food safety certification. pic must have food safety training (servsafe), and have documentation available at all times. 2pt deduction starts 1/1/2014 for not having certification. |
| 2013-09-26 |
6 |
observed several employees not wash hands properly during inspection (turning of faucet with hands or not wash hands between glove changes) cdi by explaining proper hand wash procedures with pic. |
| 2013-09-26 |
8 |
general commentobserved no paper towels at handsink at front counter. cdi by pic restocking paper towels. |
| 2013-09-26 |
14 |
keep food contact services clean to sight and touch, prior to next use. observed black mold and slime on interior of ice machine. cdi by pic cleaning interior with wiping cloth and sanitizer. observed food debris on blade of can opener while mounted at ta |
| 2013-09-26 |
20 |
observed vegetable broth on prep table at 76f. pic informed me that their policy is to keep the broth cold 45f and at all times. pic acknowledged that someone mistakenly left the broth out of the walk-in and he voluntarily discarded it. |
| 2013-09-26 |
31 |
general commentobserved lettuce and pico de gallo in walk-in cooler, cooling while covered with lid. cdi by adjusting lids to allow air to circulate food product better. |
| 2013-09-26 |
53 |
observed wall behind 3 comp sink with mold collecting around caulking. observed soiled floors in several areas of the kitchen (hard-to-reach areas, under & behind equipment). clean all items |
| 2013-09-26 |
38 |
general commentall staff handling food, must wear hair restraints (hair net, cap, visor), ponytails do not count as hair restraint. |
| 2013-09-26 |
41 |
general commentobserved soiled in-use rice scoop in a plastic container. only store in-use utensils in food product or hot water of 135f or higher. |
| 2013-09-26 |
42 |
.general commentobserved several containers stacked tight while wet. air dry utensils completely before tight stacking. |
| 2013-09-26 |
46 |
observed sanitizer dispenser at 3 comp sink not working properly. vr - to ensure dispenser has been repaired. |
| 2013-09-26 |
47 |
keep all non-food contact surfaces clean. observed numerous shelving racks with debris and residue collecting. observed multiple refrigeration gaskets with food debris and residue. clean all items. |
| 2013-09-26 |
54 |
•general commentclean overhead ventilation guards above dish storing racks in kitchen.provide lightshields for missing fixtures in kitchen. |
| 2013-09-26 |
35 |
general commentobserved several containers of rice and sugar unlabeled. cdi by pic labeling food containers. |
| 2013-04-16 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed several cutting boards |
| 2013-04-16 |
53 |
physical facilities shall be maintained in good repair. observed damage to wall in cabinet under handsink behind cash register. repair wall damage |
| 2013-04-16 |
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 |