| Violation Date |
Code |
Description |
| 2019-01-08 |
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 table |
| 2019-01-08 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.wash solution in 3 compartment sink soiled. |
| 2019-01-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfmultiple food products not dated (pasta salad, commericially sliced turkey, baked beans, chicken). cdi- dated. |
| 2019-01-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink. cdi- provided.6-301.11 provide soap for handwashing at each handsink. -pfback handsink did not have soap. cdi- soap provided. |
| 2019-01-08 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal bottle of soda stored on prep table. cdi- moved. |
| 2019-01-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfno posted copy of health policy on site. employee did could not fully communicate health policy. cdi- discussed with pic and |
| 2019-01-08 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site. repeat. |
| 2018-10-10 |
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 |
| 2018-10-10 |
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 in ice was stored with |
| 2018-10-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfno soap at handsink. cdi- soap provided. repeat. |
| 2018-10-10 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserve employe handle raw chicken and did not immediatley wash hands after. cdi- stopped employee and directed to wash hands. |
| 2018-10-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic did not have ansi accredited certified food protection manager certification. |
| 2018-03-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic did not have ansi accredited certified food protection manager certification. |
| 2018-03-12 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed gritty foam hand cleanser used as hand soap at handwashing sink but was only to be used in non-food processing areas. cdi, cleanser replaced with proper handwashing cleanser. |
| 2018-03-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored over sauce in refrigerator near grill and raw beef with commercial packaging open stored over pre-cooked sausage in tall reach in freezer. cd |
| 2018-03-12 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed 1 bucket of chlorine sanitizer above 100ppm. cdi, operator refilled bucket to required concentration. |
| 2018-03-12 |
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 open container of milk, slaw mix with cabbage and mozzarella cheese opened on friday and satur |
| 2018-03-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal containers being wet stacked at drain board of 3 compartment sink. |
| 2018-03-12 |
45 |
4-501.12 cutting surfaces - c - observed 1 cutting board with heavy pitting and in need of resurfacing.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleana |
| 2018-03-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some soil residue accumulating on floor of can wash and some damage to frp board at can wash. repeat. observed dust and soil accumulating on walls and ceilings over front food prep area. |
| 2017-11-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic on site did not have certified food protection manager certification. cdi by instruction. repeat. |
| 2017-11-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed employee remove gloves after handling utensil and proceed to touch bun packaging and start to put on new gloves without washing their hands. cdi by instruction to wash hands. |
| 2017-11-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed pic touch bun on hamburger with bare hands. cdi, operator voluntarily discarded bun. |
| 2017-11-29 |
38 |
2-402.11 effectiveness-hair restraints - c - employees shall wear effective hair restraints. observed employee not wearing a hair restraint.2-303.11 prohibition-jewelry - c - observed food employee wearing watch and wrist band. repeat. |
| 2017-11-29 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf - observed some chocolate in container that appeared to have mold that employee stated was personal use. cdi, chocolate voluntarily discarded by pic. |
| 2017-11-29 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall be used according to manufacturers specifications. observed several butane fuel gas induction burners stored in facility. remove and use proper equipment.4-501.11 good re |
| 2017-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed some grease accumulating around fryer unit and on floor near flip top prep refrigerator. |
| 2017-11-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some soil residue accumulating on floor of can wash and some damage to frp board at can wash. |
| 2017-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces. |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed chicken container stacked above chill line at 48 degrees f from night before. cdi, operator voluntarily disarded chicken. |
| 2017-08-25 |
1 |
2-102.12 certified food protection manager - c - pic not certified. |
| 2017-08-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed pic not able to communicate verbally reportable illnesses and symptoms. cdi, handout provided. |
| 2017-08-25 |
13 |
observed 1 open commercial box of fish stored with ready to eat food in reach in freezer. cdi, fish relocated to bottom of reach in refrigerator. |
| 2017-08-25 |
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 a container of baked beans with a date of preparation of 8/18 and open package of cured turkey |
| 2017-08-25 |
38 |
2-303.11 prohibition-jewelry - c- observed food employee wearing watch. |
| 2017-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on waist of food employee and wet wiping cloth used to stabilize cutting board. |
| 2017-08-25 |
45 |
4-501.12 cutting surfaces - c - observed cutting board in need of replacement or resurfacing.4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of flip top prep refrigerator. |
| 2017-08-25 |
47 |
4-602.13 nonfood contact surfaces - c - observed soil and residue accumulating on bottom of flip top prep refrigerator. |
| 2017-08-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf - observed large aromoa's cafe menu not identified with consumer advisory for eggs and hamburger that were cooked |
| 2017-05-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified pic on site during inspection. cdi by instruction. |
| 2017-05-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed handwashing sinks blocked with trash can and other items. cdi, items relocated from handwashing sink. |
| 2017-05-05 |
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 container of lettuce in prep unit over 24 hours not date marked. observed pepperoni labeled ke |
| 2017-05-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed consumer advisory on menu including burrito and items with asterisk but eggs for products are used with |
| 2017-05-05 |
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 macaroni cooling in covered container in reach in refrigerator. |
| 2017-05-05 |
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 macaroni cooling from night before in covered pan and at 49 degrees f. cdi, operator voluntarily discarded food. |
| 2017-05-05 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf certification. observed health master blender used for smoothies according to pic but equipment not ansi / nsf certified.4-501.11 good repair and proper a |
| 2017-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and residue accumulating in between cooking and frying equipment in kitchen. |
| 2017-05-05 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed floor in need of cleaning and some debris accumulating in canwash and soil on walls of kitchen storage room. general cleaning needed. |
| 2017-05-05 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed personal items stored with |
| 2017-05-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. store single-service articles in a clean, dry area. observed clean gloves and single-service cupcake articles stored in soiled drawer wi |
| 2017-01-19 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf certification. observed sun turbo equipment not ansi / nsf certified. |
| 2017-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a stack of baking she~et trays wet stacked on shelf. |
| 2017-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces and cutting boards. repeat. observed absorbant towel used to stabilize cutting board. |
| 2017-01-19 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed 2 food employees not wearing hair restraints. |
| 2017-01-19 |
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 - observed open package of deli meat opened on tuesday according to pic not date marked. observed 2 packa |
| 2017-01-19 |
8 |
6-301.14 hand washing signage - c - hand washing signs shall be provided at each hand washing sink used by food employees. observed no hand washing sign inside restrooms. cdi, hand washing signs provided. |
| 2017-01-19 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them and before donning gloves. observed food employee handle container of raw chicken and proceed to handle equipment without washing their hands in between. observed employee chang |
| 2017-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee beverage in prep area. |
| 2017-01-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2016-09-09 |
8 |
5-202.12 handwashing sinks, installation - pf - handwashing sinks shall provide hot water at 100 degrees f and above. observed hot water at 77 and 76 degrees f in mens and womens restrooms. verification required by 9/19/16 |
| 2016-09-09 |
7 |
3-301.11 preventing contamination from hands - p,pf no bare hand contact with ready to eat food. observed operator handle tortilla and cheese with their bare hands. cdi, operator voluntarily discarded foods. |
| 2016-09-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish and raw burger over ready to eat foods in standing reach in refrigerator. observed box of |
| 2016-09-09 |
1 |
2-102.12 certified food protection manager - c - observed no certified pic on site during inspection. cdi by instruction. |
| 2016-09-09 |
6 |
2-301.14 when to wash - p - wash hands before donning gloves. observed operator put on gloves without washing their hands. cdi by instruction. |
| 2016-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be clean to site and touch. observed some clean knives accumulating soil debris on prep sink. |
| 2016-09-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed roast pork hot held at 129 degrees f at steam table.cdi, operator placed foo |
| 2016-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed pan of ribs in standing reach in refrigerator in covered container at 51 |
| 2016-09-09 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed a wet wiping cloth stored under cutting board in kitchen. observed some wet cloths at 3 compartment sink. |
| 2016-09-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed clean cutting boards stored on faucet of 3 compartment sink. repeat. |
| 2016-09-09 |
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 pan of ribs cooked at 1pm yesterday according to pic but at 51 degrees f. cdi, operator voluntarily discarded 1 pan of ri |
| 2016-06-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over and with raw ground beef in standing reach in refrigerator. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observd raw chicken, beef a |
| 2016-06-02 |
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 rice with a date of preparation of 5/16, pepper and onion sauce with a date of preparation |
| 2016-06-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed fully cooked menu items, including burritos identified with consumer advisory on menu. cdi by instruction, improvement made s |
| 2016-06-02 |
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 in-use strainer stored on greasy and soiled cloth at fryer unit. |
| 2016-06-02 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed sausage cooling from night before according to operator but at 48 degrees f in tightly wrapped container. cdi, operator voluntarily discarded sausage. observed pasta salad prepared |
| 2016-06-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed rusty shelving in prep units. professionally resurface or replace. repeat. observed split gasket in flip top prep units.4-202.11 food-contac |
| 2016-06-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c - nonfood contact surfaces shall be free from an accumulation of soil. observed prep unit accumulating soil debris inside of equipment. observed fryer unit i |
| 2016-06-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a light shield missing on ceiling light in prep area over equipment. |
| 2016-06-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cutting board stored on soiled faucet area and splash zone of 3 compartment sink. 4-803.11 storage of soiled linens - c - observed soil |
| 2016-01-27 |
33 |
3-501.13 thawing - c - use proper methods to thaw food. observed chicken thawing under heat lamp according to pic. cdi by instruction. |
| 2016-01-27 |
1 |
2-102.12 certified food protection manager - c - at least one person in a managerial capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed no certified pic on site during inspection. |
| 2016-01-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed sausage patties hot held at 121 degrees f. cdi, operator voluntarily discard |
| 2016-01-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide complete consumer advisoy for over easy eggs. observed eggs not idenfieid with disclosure statement on menu for sandwiches. cd |
| 2016-01-27 |
26 |
7-201.11 separation-storage - p - observed windex stored on prep table behind front counter. cdi, operator relocated windex. repeat. |
| 2016-01-27 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution inbetween uses. observed several wet wiping cloths stored on counter surfaces. |
| 2016-01-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical faciltiies shall be cleaned as often as necessary to keep them clean. observed ceiling and walls of food establishment in near cooking equipment in need of cleaning. |
| 2016-01-27 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in washable laundry bag or cleanable container. observed soiled linen stored on prep surfaces.4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. |
| 2016-01-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustemnt. observed rusty shelfving in reach in unit and flip top prep unit not working upon arrival. operator stated part was ordered. |
| 2016-01-27 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee coat stored on rack with clean equipment. observed vitamin supplements stored on counter over prep table. |
| 2016-01-27 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils in a clean, dry area, in hot water above 135 degrees f or in the food with handle out of product. observed in-use tongs stored on soiled cloth. |
| 2015-08-13 |
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 a container of ribs prepared on tuesday according to operator not date marked and several date marked required foods, including h |
| 2015-08-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored with raw beef in reach in refrigerator. observed ground beef not frozen but stored over ready to eat foods in reach in freezer. cdi, operator relocated foods du |
| 2015-08-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no disclosure statement available on menu for over easy eggs. cdi, by instruction. provide correct cons |
| 2015-08-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed nobody on site with ansi accredited certified food protection manager certification. cdi by instruction. repeat. |
| 2015-08-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed windex stored on prep table behind front counter. cdi, windex relocated for proper storage. |
| 2015-08-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer avaialable for use. repeat. verification required by 8/23. |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being wet stacked on storage shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observ |
| 2015-08-13 |
45 |
keep equipment in good repair and calibration. observed stopper missing at 3 compartment sink. cdi, operator purchased and returned with sink stopper during inspection. observed rusty shelving in reach in refrigerator. professionally resurface / replace. |
| 2015-08-13 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed dust building up on soda machine. observed storage room in need of general cleaning. |
| 2015-04-24 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - replace the missing light shield in the kitchen. |
| 2015-04-24 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the ice machine and the reach in cooler in the back room. replace gaskets. observed a big crack in the inside of the reach in freezer door. repair correctly or replac |
| 2015-04-24 |
37 |
general comment protect food from contamination sources not specifically noted by code. - observed a fly paper strip hung above the clean side of the 3 compartment sink. cdi - pic discarded. |
| 2015-04-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - pic could not find the thermometer. a thermometer should be onsite at all times and easily accessible. verification required 5/1/ |
| 2015-04-24 |
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 - observed recently prepped tomatoes and cole slaw covered in the top of the prep u |
| 2015-04-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw fish and raw beef stored over pasteurized liquids eggs and unpasterurized shell eggs in the arizona cooler. cdi - storage order was explained and items rearranged. repeat vio |
| 2015-04-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified food protection manager onsite. repeat violation. |
| 2014-12-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certifie3d training. |
| 2014-12-31 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: employee washed hands in 3-comp sink before donning gloves. cdi- removed gloves, washed hands at designated handsink, then donned gloves. discussion. |
| 2014-12-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: observed ground beef stored over fries, eggs in refrigerator. cdi- rearranged foods to proper storage locations. |
| 2014-12-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: no consumer advisory on menu for eggs advertised as any style. correctedmenu while on site |
| 2014-12-31 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: unpasteurized eggs being used for any style eggs on menu, no consumer advisory on menu. cdi- direction to ceasse serving undercooked eggs until consumer advisory is placed on menu |
| 2014-12-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility does not have sanitizer test strips on site. |
| 2014-06-27 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed soil and dust accumulating on shelving above 3 compartment sink. observed some food debris accumulating on bottom of reach-in refr |
| 2014-06-27 |
35 |
3-302.12 food storage containers identified with common name of food - cgeneral comment: label containers of dry ingredients and spices by common name of food. observed 1 container of flour not labeled properly. cdi by instruction. |
| 2014-06-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory for undercooked eggs and hamburgers. observed current consumer advisory not properly written. cdi by ins |
| 2014-06-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw ground shell eggs stored next to raw chicken in reach-in refrigerator. observed open package of ra |
| 2014-06-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees shall drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 employee beverage stored on rack over 3 compartment sink. cdi by instruction, operator reloc |
| 2014-06-27 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed certified pic on site at time of inspection. cdi by instruction. |
| 2013-07-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. food items being held cold for safety shall be held at 45f and below. multiple food items in prep cooler #1 not under temperature control. |
| 2013-07-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. potentially hazardous food items being held more than 24 hours shall be marked per the rule to determine to total number of days food may be held. m |
| 2013-07-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. consumer advisory shall be provided for all foods that are offered/served under cooked. operator advised that only eggs are offered cooked t |
| 2013-07-03 |
2 |
2-103.11 (m) person in charge-duties. employee health policy is required. discussed employee health policy with operator today. operator advised of using handout, but due to now having two new employees, operator was advised that information must be provi |
| 2013-07-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain non food contact surfaces clean. filters over fryers need to be cleaned of grease and dust build up. |
| 2013-07-03 |
36 |
6-202.13 insect control devices, design and installation. provide protection from pest. fly fans are required at food service area. (transitional permit item). cdi-discussed options with operator. |
| 2013-07-03 |
1 |
2-102.12 certified food protection manager. certified food protection manager shall be on site at all times. no one on site today with verification of food safety training. cdi-verbal correction. |