| Violation Date |
Code |
Description |
| 2018-07-09 |
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 two types of chicken and meatballs not date marked for original thaw date. cdi packages back dated. |
| 2018-07-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several large boxes stored directly in front of only handsink in prep area. cdi boxes relocated to approved location. |
| 2017-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on the drying racks. cdi-items rewashed repeat |
| 2017-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs and marinara sauce holding below 135f. cdi-product voluntarily discarded. |
| 2016-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-10-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket for wet wiping cloths stored directly on floor. |
| 2016-10-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility without thin probe thermometer. verification required. |
| 2016-10-18 |
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 several ready-to-eat tcs products in walk-in cooler opened on sunday not date marked. cdi pic labeled items. |
| 2016-05-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed lettuce in prep line cooler above 45f. see temperature chart for temperature observations. cdi lettuce was divided in smal |
| 2016-05-10 |
26 |
7-102.11 common name-working containers - pf observed spray bottles of sanitizer and blue cleaner not labeled. cdi bottles labeled. |
| 2016-05-10 |
31 |
3-501.15 cooling methods - pf. observed lettuce cooling tightly covered in walk-in cooler. lettuce must be placed on shallow pans or placed in ice bath to rapidly cool before placing in pans. |
| 2016-05-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed containers stacked wet. |
| 2016-05-10 |
48 |
5-103.12 pressure - pf. observed prep sink in back prep area non-functional. |
| 2016-05-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. observed caulking molded behind 3 compartment sink. |
| 2016-05-10 |
45 |
4-101.19 nonfood-contact surfaces - c. observed prep counter in disrepair in back prep area. |
| 2015-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles hanging from hand sink with contents not labeled. pic labeled bottles. |
| 2015-07-31 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed bacon stored uncovered/unshielded when not in use. |
| 2015-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener collecting food residue. cdi can opener moved to dish area. 4-501.114 maintain sanitizer at correct concentrations. -p observed sanitize |
| 2015-07-31 |
18 |
x3-501.14(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 roast beef prepared and placed in walk-in at 11:30am >70f. cdi roast beef was placed in individual containers. may consid |
| 2015-07-31 |
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 4 large portions of roast beef cooling tightly stacked in plastic contain |
| 2015-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes in flip top cooler >45f. cdi items were voluntarily discarded by pic. observed lettuce and tomato in prep display cooler above 45f. cdi pic voluntarily |
| 2015-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuce stored directly on floor in walk-in cooler. observed tomatoes and mustard stored under prep sink plumbing. |
| 2015-07-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup stored with lip pieces unprotected beside cash register. |
| 2015-07-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board deeply scored in back prep area. observed in-use granite cutting board broken and chipped on front prep line.4-202.16 nonfood- |
| 2015-07-31 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic was unable to provide thin probe thermometer. verification required. |
| 2014-12-02 |
6 |
. 2-301.12. follow the cleaning procedure to adequately wash your hands.-p|observed employees turning off the water with their bare hands after washing them. use a papertowel to prevent recontamination when turning off the water.corrected through instruc |
| 2014-12-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a coat and purse stored on top of papertowels and canned goods today- moved to below the handsink to correct. |
| 2014-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple clothes used for wiping knives stored dry today. put into buckets of sanitizer to correct. |
| 2014-12-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved stainless steel cleaner stored on the table today with to go items and next to the grill top.moved to correct. |
| 2014-12-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p use the thermocouple to ensure that roast reaches 130f for 112mins. discussed with pic today- procedures may reach this temp. bu |
| 2014-04-04 |
21 |
observed tuna salad and chicken salad not date marked today. date mark all tcs foods once they are opened/made if they are held 24 hours. tuna and chicken salad date marked during inspection to correct.3-501.17 |
| 2014-04-04 |
31 |
observed lettuce that had just been cut cooling in the wic in large portions, in covered plastic containers that were stacked on top of one another. use approved cooling methods to speed up this process such as: uncovering product, metal pans, shallow fo |
| 2014-04-04 |
26 |
observed all santiizer bottles unlabeled today- relabled during inspection. keep all chemical bottles labeled.7-102.11 |
| 2014-04-04 |
54 |
observed employee food and drinks stored above food in the wic today. store employee food in a desgnated/labeled location where it will not contaminate food, food contact surfaces, clean utensils, or clean linen. foods moved today to correct.6-403.11 |
| 2013-07-02 |
37 |
store food off of the floor-bread on floor in wif. keep krout covered in sandwich cooler. do not store employee drinks where they ca n contaminate food. |
| 2013-07-02 |
6 |
wash exposed arms when washing hands and turn off water with a papertowel rather than barehands as observed. wash hands after handling raw meat, before handling rte food-employee stopped and sasked to wash hands today. |
| 2013-07-02 |
35 |
label cookeies as descibed in 3-602.11 of the 2009 food code or have employees hand customers the cookies-corrected by instruciton. |
| 2013-07-02 |
38 |
no watches, bracelets, or other rings allowed except for a single wedding band. |
| 2013-07-02 |
2 |
all employees must know the big 5 illnesses as discussed. pic must kmnow when to exclude/restrict ill employees and when to allow them back to work. handout provided today. |
| 2013-07-02 |
42 |
airdry dishes before stacking them-don't stack wet. |
| 2013-07-02 |
43 |
keep single use articles stored 6 off of the floor and protected from splash contamination. observed boxes of wraps on floor, gloves and other single-use items on counter where customers could contaminate them. keep meat string covered and stored in a c |
| 2013-07-02 |
47 |
clean display cooler. |
| 2013-07-02 |
39 |
store wiping clothes, when not in-use, in sanitizer. |
| 2013-07-02 |
1 |
pic(person-in-charge) must have passed an ansi approved, proctored food saftey exam. pts. will not be deducted until jan. 2014. |