| Violation Date |
Code |
Description |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried residue on the exterior of containers and pans. pic had containers removed for cleaning. |
| 2018-11-19 |
45 |
4-502.11(a) maintain utensils in good repair. pizza prep cooler still not operating as of today's inspection. cooler appears to be maintained clean. pic advised that he has station employee bring over foods needed to prepare pizza on a rolling cart, prepa |
| 2018-11-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two employee's wearing watches during cleaning/ preparation of food. remove watches. (0pts) |
| 2018-11-19 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. employee working at frying station placed bottle of sanitizer into container of breading next to station. cdi- employee voluntarily discarded breading mixture. box of unopene |
| 2018-11-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. one squeeze bottle of mustard at the sandwich preparation area labeled as mislabeled as oil. correct label. (0pts) |
| 2018-11-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p labeling for soft cheeses incorrect for time/ temperature window. brie, harris teeter brie, and fromager |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items at sandwich station not under temperature control. employee's were observed preparing subs and then placing cut meats and cheeses back into prep cooler unit. pic advised that |
| 2018-11-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. pic jr sanders advised that all slicers are cleaned at least every four hours during use. employee's were observed cutting various types of deli meats du |
| 2018-08-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin the walk in cooler, broccoli was stored on top of raw chicken in cardboard boxes. ready to eat foods shall be store separate from raw animals foods to prevent contamination. cdi (correcte |
| 2018-08-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcomment: the brie cheese in the cheese holding cabinet was noted at 45f. the date marking system that is being used holds the brie cheese for 7 d |
| 2018-08-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: pic has placed a work order for the pizza prep cooler to ensure the ambient temperature is maintained properly at 45f or below. during the inspection, the pizza prep cooler was reading an am |
| 2018-08-28 |
31 |
3-501.15 cooling methods - pfin the sub sandwich prep cooler, sliced turkey noted cooling in the unopened top of the cooler at 48f and tomatoes were noted cooling at 46f. in the pizza prep cooler station, sliced tomatoes cooling in the top of the cooler a |
| 2018-08-28 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: pic states leak at the handsink in the bread cutting area. pic states a work order has been placed to repair handsink. handsink not noted leaking at the time of inspection, as it is not currently b |
| 2018-08-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.during the inspection, employee lunch box noted on covered food for the establishment. contamination not observed during inspection, however it is |
| 2018-08-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces of equipment were noted with debris: the inside of the sushi cabinet, the pizza prep storage cabinet, and all hood ven |
| 2018-04-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee beverage co-mingled with facility items in prep cooler at speciality cheese cooler. cdi- storage corrected. (0pts) |
| 2018-04-24 |
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. large container of chicken being cooled from previous night stored in large contai |
| 2018-04-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. soft brie cheeses in the grab and go coolers that are cut at facility being date marked for 8 days. pic |
| 2018-04-24 |
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. cooked chicken in the prep cooler for the hot bar foods at 56f. pic jr asked employee about preparation and was advised it was cooli |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed numerous reach in and display cooler sliding doors damaged. repair or replace such units. |
| 2017-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food product that had fallen on the floor of the walk in freezer. items were placed back on shelving. |
| 2017-10-13 |
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 facility cooling a fried chicken product in a display cooler. facility sh |
| 2017-10-13 |
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 fried chicken that an employee stated was cooked at 6am in a prep display cooler at 100f. item did not meet the cooling par |
| 2017-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored amongst single use articles such as clamshell containers and takeaway boxes. item was discarded by pic... |
| 2017-06-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of plastic clamshell containers stored on the floor of the dry storage area. |
| 2017-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a knife handle with tape present to denote its purpose in the sandwich area. tape should not be used for this purpose. to better denote a knife fo |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed handles and gaskets of multiple prep refrigerator units damaged. observed sliding door handles broken/cracked on multiple units. |
| 2017-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cellphone stored on the sushi area prep table. |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several cooler tracks with food debris in the crevices. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed several cooler windows damaged on the handles. |
| 2017-02-20 |
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 items being dated for 7 full days of cold hold storage. items were dated 2/20/17-2/27/17. pic stated that items are discarded at |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the deli display case at temperatures above 45f. items were placed into the walk in freezer to rapidly cool. after questioning, ehs determined that the items |
| 2016-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed stir fried chicken and onions on the asian hot bar at 121-132f. cdi - pic instructed food employee to replenish with hot food and actively stir to evenly distribute the heat wh |
| 2016-10-04 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed white rice used for sushi without time stamp on container indicating when rice was put on |
| 2016-10-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked chicken tenders cooling on the counter at 91f for one hour. cdi - f |
| 2016-10-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed shaved carrots used in sushi in the splash zone of the handsink. cdi - pic moved prep table and put in work order to move paper t |
| 2016-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked freshly delivered jarlsburg cheese in the cheese case at 59f. cdi - pic pulled cheese and placed in walk in to cool. pic also contacted cheese distributor to remind |
| 2016-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed broken prep cooler handles in the deli and on the bars in the front area. repair all these. -1- repeat |
| 2016-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the hood over the fryers, tracks and gaskets of the prep coolers and deli case doors. clean these. -.5- repeat |
| 2016-10-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on the hvac vents over the prep ta |
| 2016-10-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed clean small plastic bowls stored on a soiled counter. move these to a clean section. -.5- repeat |
| 2016-07-07 |
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 door handles of the sub oven, the prep coolers and the deli cases. clean these. -0- |
| 2016-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed broken oven spilling hot water in the floor. cdi - pic contacted repair technician, who was onsite for servie within an hour of the call. -0- |
| 2016-07-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed clear plastic bags on a stand stored in the splash zone of the rear handsink near the walk in freezer. cdi - pic moved these an |
| 2016-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the deli. maintain and increases the frequency of pest control as necessary. -0- |
| 2016-07-07 |
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 oils and spices in the sub station without a label. label these with the common name of the item. -1- |
| 2016-07-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cut deli meats carrying the same pack and expiration date, such as cajun chicken breast and cu |
| 2016-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed coconut thai at 119-136f. cdi - pic actively stirred product until station refilled five minutes later with freshly cooked food. -1.5- |
| 2016-07-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed sub employees preparing subs without washing hands while hand d |
| 2016-04-05 |
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 containers cooling in prep cooler with snapped on lids. cdi - pic vented c |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheeses in cheese case and tuna in sushi bar above 45f. cdi - items moved to walk in to cool. -0- |
| 2016-04-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed feta cheese date marked for 30 days in the pizza station. plu prints 7 days. cdi - pic correct |
| 2016-04-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed avocados stored inside the splash zone of the sushi bar hand sink. cdi - pic instructed employee to wash avocados and move items |
| 2016-04-05 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed pot #1 and #2 still not being labeled according to haccp plan and outlined cooling method |
| 2016-04-05 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow draining hand sink in sushi bar. cdi - pic submitted work order to maintenance. -0- |
| 2016-04-05 |
54 |
6-303.11 intensity-lighting - c observed low lighting over dry storage area. repair the light. -0- |
| 2016-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed asian hot bar containers cleaned and employee drying them with a hand towel. cdi - pic instructed employee to rewash containers and allow to air dry. -0- |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in trough of deli cases. clean. -.5- |
| 2016-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed two lights in walk in cooler on circuit with one in dry storage and the circuit is out. repair. -1- repair |
| 2016-01-29 |
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 overstacked turkey burgers, greens and tabouli salad placed in cold holdi |
| 2016-01-29 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi employee take ph, get a 4.15 and fail to record or correct action. cdi - pic instruc |
| 2015-11-02 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee take out produce boxes, exit the food prep area a |
| 2015-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed peppers and sausages in cold holding at 49f. cdi - pic voluntarily discarded the item. observed several cheeses in the cheese case at 49-50f, located in all sections. cdi - pic |
| 2015-11-02 |
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 sausage and peppers cooling in the prep cooler at 49f. item comes refriger |
| 2015-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed broken door handles on sliding doors on prep unit and under asian bar. repair these. -0- |
| 2015-11-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed deli items with the same package and sold date, reflecting no expiration. cdi - pic instructed |
| 2015-11-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed two slow draining handsinks in deli. repair these. -0- |
| 2015-11-02 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup around three hvac covers in food prep ar |
| 2015-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup in deli cases. clean. -0- |
| 2015-08-07 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on vent cover near fryer. clean. ob |
| 2015-08-07 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required. observed slash resistant gloves used top remove trash liner. pic told employee to change glvoes and use only for food prep. |
| 2015-08-07 |
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 mixed spice container and mixed salt and pepper without labels. label foods with common name. |
| 2015-08-07 |
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 coolind tabouli salad and rotisserie chicken salad on speed rack in walk |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p .observed tabouli salad and rotisserie chicken salad at 50 and 53f respectively. cdi - items placed in walk in to cool. |
| 2015-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brown rice and chicken cutlets above 45f, cdi (corrected during inspection) both items were discarded. brown sushi rice is not listed under variance and must be maintained un |
| 2015-06-11 |
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 debris and food packages which fell on the floor under the racks in the walk- |
| 2015-06-11 |
33 |
3-501.13 use approved thawing methods. observed brown sushi rice cooked yesterday afternoon which may have not been cooled properly. see #20. also noted just cooked chicken being deboned for salad tomorrow and placed in a covered container to cool. i |
| 2015-06-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed no direct temperature holding violation in walk-in cooler, however, three rolling storage units had to be removed from the coo |
| 2015-06-11 |
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 washed romaine lettuce leafs and sample cheese cubes in the walk-in cooler without dates. items were prepared yesterday. cdi by |
| 2015-03-13 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. two sheet pans of rice, one sheet pan of noodles, and half a sheet pan of wontons on speed rack in the cook/ prep area for the hot bar. employee advised that the foods are stored there |
| 2015-03-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than seven containers of sauces, dry mixes, and dry seasonings throughout prep area not labeled. cdi- verbal correction. |
| 2015-03-13 |
9 |
3-201.11 use food from approved sources only.-p . large chubs of deli meats opened, but with no labels on them. deli manager david advised that these items are the ends and will be sliced at the end of the night to be used first in the morning at the sand |
| 2015-03-13 |
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. one bowl of salad at pizza bar bein |
| 2015-03-13 |
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 . torn gaskets in prep coolers. one damaged air curtain in walk in freezer. replace/ repai |
| 2015-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on the interior of one cabinet used to store single service items and cooking sprays. |
| 2015-03-13 |
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 . large pan of chicken in prep cooler at sandwich station cooling. employee also ad |
| 2014-10-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed greasy cutting board stored behind faucets of sushi handsink. cdi- cutting board moved to cleaning process. |
| 2014-10-30 |
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 shakers and bottles of salt, spices and oils not labeled. |
| 2014-10-30 |
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 : do not use fresh foods case to cool foods. found red potatoes 51 f in case. cdi- |
| 2014-10-30 |
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 chicken cacciatore, rotisserie chicken salad labeled as new product on fresh foods log, with chicken having been cooked day before |
| 2014-08-01 |
22 |
3-501.19 time as a public health control - p,pf: promptly update time holding chart for foods on hot bar. upon entry observed rice already on hot bar. observed employee updating chart and writing time of one hour previous for rice on hot bar. |
| 2014-08-01 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed soft cheeses in case dated july 25. cdi- out-of-date cheeses pulled by pic. |
| 2014-08-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: hold potentially hazardous foods at 45 f or below when holding cold. found turkey stacked above chill line at make line. found items i |
| 2014-05-16 |
6 |
2-301.12 cleaning procedure - p. employees must wash hands vigorously for at least 10 to 15 seconds. observed employee wash hands but not for required time limit. corrected during inspection - spoke with pic and went over proper hand washing procedure th |
| 2014-05-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain all hot foods at 135f or above. observed sliced chicken in a pan to be out upon arrival at a temperature of 78, employee stated chicke |
| 2014-05-16 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain all cold foods at 45f or below. observed sliced tomatos fully stacked in container stored in table top prep unit at 48f. foo |
| 2014-05-16 |
22 |
3-501.19 time as a public health control - p,pf. food held for time should be discarded after 4 hour time span. observed asian bar log book with time and temps present but times exceeding the 4 hour limited range. discussed with store manager and deli pic |
| 2014-03-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: general comment: do not store cutting boards behind the faucets of prep sinks. |
| 2014-03-06 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by approved and effective means to acheive time / temperature parameters. found sushi products in floor case that had not been cooled prior to placement in case. do not rely on floor holding cases to cool tcs |
| 2014-03-06 |
27 |
8-103.12 conformance with approved procedures - p,pf: : follow approved procedures for haccp plan. found acidified rice not labeled. found sushi products in floor case at 52 f. approved procedures call for cooling product to 41 f before placing in case. a |
| 2014-03-06 |
8 |
6-301.12 hand drying provision - pf: all handsinks shall be supplied with a means of drying hands. found no disposable towels at handsink when attempting to wash hands upon entry. cdi- towels supplied.5-205.11 using a handwashing sink-operation and mainte |
| 2013-11-20 |
31 |
3-501.15 cooling methods - pf: cool foods by effective methods to acheive time / temperature parameters. observed fried chicken pieces packed tight in closed container on floor case 67 f. sesame chicken 51 f in same case. cdi- staff temped all foods in ca |
| 2013-11-20 |
22 |
3-501.19 time as a public health control - p,pf: when holding food on time, food must be labeled with time removed from temperature control and discard time. observed no records from past seven days for hot bar foods. observed records showing food removed |
| 2013-11-20 |
6 |
2-301.14 when to wash - p: employees must wash hands before donning gloves to work with food. observed two employees put on gloves without washing hands. one employee put unwashed, gloved hand into sushi rice. cdi- direction to wash hands and discussion. |
| 2013-09-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. found various deli meats dated from previous day 50 f or above in top of sandwich make cooler. cdi- |
| 2013-09-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance: maintain hand washing sinks accessible at all times for use. a handwashing sink shall be used for no other purpose than handwashing. observed items stored in handsink. cdi- handsink made accessi |
| 2013-09-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: found pimento cheese with packed date and use by date nine days apart. maximum holding time for tcs foods is seven days if held at 41 f or below. ho |
| 2013-06-07 |
21 |
observed one item missing on date marking chart that was in cold case; the rotisserie chicken. added to chart. remember to date this product with date chicken is initially cooked. |
| 2013-06-07 |
20 |
observed one item in cold case above 45 f; the south park chicken salad. voluntarily discarded since it was made the previous day. observed four trays of rice on speed rack in deli area at 54 f unattended. moved back to cooler. |
| 2013-06-07 |
8 |
keep handsinks supplied with soap and hand-drying means. observe dno towels at handsink. cdi-supplied. |