| Violation Date |
Code |
Description |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes on the back drying area wet stacked. allow dishes to air dry before stacking. |
| 2018-12-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic on cook line preparing food on the grill without a hair restraint. |
| 2018-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of pickles stored on the floor in the walk in cooler. cdi- pic relocated pickles off the floor. repeat. |
| 2018-12-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a dirty container located in the handsink in the back kitchen area. cdi- pic removed dish from hand sink.6-301.11 handwashing cleanser, availability - pf observ |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces of the meat slicer with slight dried on food debris. blade surfaces and shield/gaurd surfaces which contact food were obs |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on a pull out cooler drawer. |
| 2018-02-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed recently delivered, frozen food products in contact with the floor of the walk in freezer. facility was actively busy preparing |
| 2017-07-18 |
39 |
observed sanitizer in wiping cloth bucket below 150 ppm. cdi - pre-soaked wiping cloths and sanitizer bucket remade a proper concentration.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-07-18 |
38 |
observed employee working grill with not hair restraint.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2017-07-18 |
35 |
observed special sauce in bottle not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-07-18 |
26 |
observed glass cleaner not labeled. observed sanitizer buckets not labeled. cdi - labeled during inspection.observed spray bottle of sanitizer hung from side of wire shelf over food products. cdi - moved.7-102.11 label working containers of toxic material |
| 2017-07-18 |
2 |
pic had understating of employee health policy but was unable to recall all symptoms and illnesses required to be reported. cdi - educated pic on illnesses and symptoms, recommend posting employee health agreement that all employees signed for reference o |
| 2016-11-29 |
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 several food handles in direct contact with food in the cold drawers. c |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes holding above 45f in the walk-in cooler and datemarked 11/28. cdi-product voluntarily discarded. |
| 2016-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets unlabeled with common name. cdi- labeled |
| 2016-01-07 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed food employee washing utensils in wash solution at 101 f. cdi- adjusted to 111 f. |
| 2015-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple plastic containers non- tight stacked with sticker residue on one side. |
| 2015-08-14 |
8 |
.6-301.14 post a handwash sign at each handsink. observed no hand wash sign in mens restroom. |
| 2015-02-06 |
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 large chip in floor tile at step next to can wash. |
| 2015-02-06 |
45 |
4-501.11 maintain equipment in good repair.observed split gasket at cold drawers. observed some rusted areas on walk in cooler shelving. |
| 2015-02-06 |
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 unlabeled shakers of salt, pepper, oregano, and parmesan cheese. |
| 2014-10-28 |
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 a tightly closed container of cut tomatoes with a temperature above 45f. |
| 2014-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in the walk in cooler a container of cut tomatoes with a temperature above 45f. the tomatoes had been pulled from the prep line cooler and placed in the walk in cooler after t |
| 2014-06-19 |
20 |
3-501.16 potentially hazardous food (time/temperature control for safety food) being held cold shall be maintained at a temperature of 45f or below. observed tcs food items in the prep cooler with temperatures above 45f (cut tomatoes 51f, baby spinach 53 |
| 2014-06-19 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be cleaned to sight and touch. observed small amount of food debris within the blades of a cleaned vegetable slicer. cdi item moved to dish washing area for clea |
| 2013-07-22 |
49 |
5-205.15 system maintained in good repairensure all toilet fixtures are operating properly. observed automatic hot water handle not operating properly. cdi- through instruction |
| 2013-07-22 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-06-20 |
34 |
) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fil |
| 2013-06-20 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-20 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |