| Violation Date |
Code |
Description |
| 2018-11-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing baseboard tile at wall near handsink.6-501.12 floors, walls, ceilings including the attachments such as soap, towel |
| 2018-11-02 |
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 wash water at 106f and employee actively washing dishes. cdi: hot water was added to bring temperatu |
| 2018-11-02 |
45 |
4-402.12 fixed equipment, elevation or sealing - c observed prep sink caulking along wall to be coming off. there is not adequate space to clean between prep sink table and wall. either recaulk or move table to the right so that it is easily to clean betw |
| 2018-11-02 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under running water above 45f. cdi: pic assigned employee to immediately prep chicken. pic stated that chicken will be rapidly cooled in reach in freezer that is designated for cooling after |
| 2018-11-02 |
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 falaffel date marked for 10/12 in prep top. pic stated that item is a frozen product that is tha |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the bottom of back prep cooler. |
| 2018-09-27 |
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 ice scoop handles buried in ice. |
| 2018-09-27 |
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 rice noodles that had cooled to 41f yesterday that were portioned into bag |
| 2018-09-27 |
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 repeat observed squeeze bottle of coconut milk with date label of 9/19. cdi: coconut milk voluntarily dis |
| 2018-09-27 |
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 rice noodles cooling at a rate of 0.10 deg/min. proper cooling rate for items cooling from 70f to 45f is 0.12 deg/min. cdi: |
| 2018-05-11 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager onsite until end of inspection. |
| 2018-05-11 |
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. -p repeat observed employee wash hands to begin making an order. employee washed for 2 seconds and th |
| 2018-05-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine in need of cleaning. |
| 2018-05-11 |
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 black beans in prep top cooler with date label of 5/3. cdi: beans were voluntarily discarded. |
| 2018-05-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of blue liquid without labeling. pic stated liquid was multipurpose cleaner. cdi: pic properly labeled spray bottle. 7-201.11 store toxic materi |
| 2018-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans to be wet nested.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaning |
| 2018-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored outside of sanitizer on counter tops throughout facility. observed sanitizer bucket up front with 50 ppm quat. ehs suggested switching out sani |
| 2018-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on ice machine vent and in cabinets under juicer. |
| 2018-05-11 |
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 cleaning needed on floors behind and under equip |
| 2018-05-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed one container of white granular without label. all other items were labeled throughout. |
| 2018-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding above 45f in front prep top coolers including cabbage, beans, goat cheese, feta cheese, corn, tomatoes, edamame, and boiled eggs. pic stated that the power had bee |
| 2018-01-29 |
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. -p repeat observed employee wash hands and then turn off faucet without using a barrier. employee the |
| 2018-01-29 |
14 |
4-703.11 hot water and chemical-methods - p observed employee washing dishes by using soap and water, rinsing, and then dunking in sanitizer for 2 seconds and then immediately placing them on side to dry. chemical sanitizer facility is using states to san |
| 2018-01-29 |
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 multiple items not cooling at the proper rate. observed pico cooling in prep top and also in prep cooler raising in temperat |
| 2018-01-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed chocolate covered |
| 2018-01-29 |
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 repeat observed items being cooled in prep top coolers while they were at temperatu |
| 2018-01-29 |
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 scoop without handle being used to dispense pico from prep top. ensure a |
| 2018-01-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service cups for water displayed without protection in dining area. ensure lip of cups is protected. observed broom and dust pan being stored on t |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep top coolers and reach-in holding foods above 45f. verification required to ensure units are capable of holding foods below 45f. |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in old ice container that is not being used for food at this time and cleaning needed in cabinets under blenders. |
| 2018-01-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored outside of sanitizer on counters for duration of inspection. observed sanitizer bucket measure 0 ppm quat and 0 ppm chlorine. cdi: sanitizer wa |
| 2017-12-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several single service items stored and displayed uncovered/unprotected. |
| 2017-12-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fruit fly in area above can wash. |
| 2017-12-27 |
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 tub of sugar unlabeled. |
| 2017-12-13 |
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 employee portioning warm rice noodles into plastic bags and twisting them |
| 2017-12-13 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. and2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved pic knew of health |
| 2017-12-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several instances of employees not washing hands between glove changes when required. cdi - corrected and discussed with pic. 2-301.14 wash hands after activities that contamin |
| 2017-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed trash can blocking the only handsink in kitchen. employees had to move it to use the sink. cdi - trash can moved to side. |
| 2017-12-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed juicer used with cut leafy greens such as kale. asked pic how often it was cleaned. she said daily. we discussed that equipment used with tcs fo |
| 2017-12-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed most hot foods had not been properly reheated before being placed into hot wells for service. cdi - inspector had pic pull all impacted foods and re |
| 2017-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hot items in hot well holding at 112f-120f. other tcs food in how well to left of this one were holding above 135f. impacted items had been reheated in a microwave earlier tha |
| 2017-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two deep pans of lettuce holding at 50-51f in prep cooler. lettuce was moved to reach in cooler but did not drop in temperature after 20 minutes. cdi - pic divided into two pans |
| 2017-12-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use. vr - verification required. |
| 2017-12-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed bottle of clr chemical cleaner stored on drainboard of food preparation sink. cdi - moved. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observ |
| 2017-12-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager documentation could be provided today. |
| 2017-12-13 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed packaged food fo |
| 2017-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp cloths stored outside of sanitizer buckets. one was on counter of prep cooler, the other was stored hanging in front of avocado pan at line prep cooler. both moved to soile |
| 2017-12-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several single service items stored uncovered. |
| 2017-12-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal drink stored on shelf above prep counter where food was being reheated. observed personal food in sack stored in reach in cooler |
| 2017-12-13 |
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 several small pans of tcs foods without a date label. cdi - foods were voluntarily discarded. vr - verification required. |
| 2017-09-26 |
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 tomatoes and pico cooling at a rate of zero. cdi: containers were split into smaller containers and left uncovered to quickl |
| 2017-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with blue liquid hanging from shelf by ice machine without label. cdi: spray bottle was properly labeled glass cleaner. |
| 2017-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed smoothie blade with build-up in need of cleaning. observed ladle being stored as clean with build-up on it. observed chopper with tomato debris left o |
| 2017-09-26 |
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 repeat observed pico, diced tomatoes, tofu, chopped chicken, and cooked mushrooms a |
| 2017-09-26 |
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 repeat observed several items without date labels including blanched broccoli, lettuce, sliced cherry tomatoes, and chopped chicken. observe |
| 2017-09-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged pretzels |
| 2017-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth being stored on counter. observed sanitizer buckets to have low quat due to dispenser not dispensing the proper concentration. |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in cabinet under coffee/smoothie station. observed cleaning needed on prep top cooler gaskets. |
| 2017-09-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf repeat observed no thin-probe thermometer onsite. verification required to ensure thin-probe thermometer has been obtained. |
| 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 detailed cleaning needed throughout facility. cleaning needed on equipment handles, outside of cooler units, inside prep coolers, and in corners and |
| 2017-05-05 |
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 ladles and other utensils being stored in room temperature water by hot |
| 2017-05-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottles drinks being stored on the floor under drink shelf. |
| 2017-05-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probe thermometer onsite. verification required to ensure thermometer has been obtained. |
| 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 black beans, cooked noodles, cooked chicken, and other items cooling in la |
| 2017-05-05 |
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 bags of lettuce in prep cooler and in reach-in cooler without date labels. observed several items in prep cooler that are intended |
| 2017-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the prep top cooler and prep cooler above temperatures of 45f. items included diced tomatoes, black beans, boiled eggs, cooked mushrooms, chickpeas, and cabbage |
| 2017-05-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor build-up in ice machine. cdi: pic was advised to clean ice machine. |
| 2016-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee wash, rinse, and sanitizing in 3-comp. sanitizer was at 0ppm quat. cdi: water drained, refilled, and sanitizer added to proper concentration.4-602.11 |
| 2016-12-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed almonds, cranberries, and walnuts stored in glass bowls on top of line cooler with no lid or cover. pic directed to obtain cover |
| 2016-12-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch on prepping food. |
| 2016-12-01 |
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 bowl being used to scoop sugar out of container near tea station. observ |
| 2016-12-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service utensils stored with business end up in cups at self serve area. cdi: utensils turned properly in order to reduc |
| 2016-12-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed tile baseboard at handsink to be damaged. pic stated that there is a work order in place for this. |
| 2016-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. cdi: items separated. |
| 2016-05-25 |
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 broken floor tiles near soft serve machine. -0 points- |
| 2016-05-25 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. -0 points- |
| 2016-05-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on all prep units in need of replacement or resurfacing. |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale in prep unit 4 overstacked and greater than 45 degrees. cdi took to reach in to cool see temperature chart. -0 points- |
| 2016-05-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed quinoa reheating using slow rise method in hot well at two hour point food was 66 degrees.cdi discarded product. |
| 2016-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can blocking handwash near front prep line. cdi moved trash can to allow access to handwash. |
| 2016-05-25 |
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.-p observed employee wash hands and turn faucet off with clean hands. cdi corrected by instruction. |
| 2015-12-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee wiping gloves on soiled linen and continue food prep. cdi gloves changed hands washed. |
| 2015-12-17 |
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 tomatoes and shrimp cooling in prep unitts, and canned corn cooling in cl |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed rice in hot unit at 99f. cdi rice discarded and replaced with fresh batch. repeat. |
| 2015-12-17 |
42 |
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 scoops without handles stored in food and handles stored in food in pre |
| 2015-06-19 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service items stored under front sink. |
| 2015-06-19 |
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 cup stored in pineapple and used as a scoop. |
| 2015-06-19 |
33 |
3-501.13 use approved thawing methods. ensure foods are fully submerged in water with running water that is no more than 70f to agitate particles from surface. observed chicken that was not fully submerged in water with water at 84f. repeat |
| 2015-06-19 |
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 preportioned noodles tightly packed in metal pan. cdi pans separated into |
| 2015-06-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed diced chicken that was at 126f. cdi item reheated. after facility chops up chicken they shall check chicken and if it falls below 135f, reheat it to 165f. |
| 2015-06-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed quinoa reheated to 119f. cdi item reheated to 167f. suggest facility develop procedures on how to adequately reheat rice and quinoa in microwave so |
| 2015-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed only handsink in back area blocked with garbage container. cdi garbage container moved. |
| 2015-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored in box with drinks for facility and employee drinks stored above packaged drinks on rack. |
| 2014-11-07 |
17 |
3-403.11 reheating for hot holding - p. 3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed quinoa reheating for more than 2 hours at 77f. cdi item discarded. repeat. |
| 2014-11-07 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees put on gloves and change gloves without handwashing. cdi hands washed. |
| 2014-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 butter, boiled egg |
| 2014-11-07 |
33 |
3-501.13 thawing - c. 3-501.13 use approved thawing methods. fully submerge food in water and have running water no more than 70f, or thaw in refrigerated unit. observed grilled chicken thawing in prep sink and was not completely submerged. |
| 2014-11-07 |
31 |
3-501.15 cooling methods - pf. 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 portioned noodles stacked in metal pan. cd |
| 2014-06-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated. foods that are 41f or below have a 7 day shelf life, 42-45f ha |
| 2014-06-12 |
17 |
3-403.11 reheating for hot holding - p. foods shall be reheated to 165f or above in 2 hours. observed grilled chicken reheating for over 2 hours and at 111f. cdi item discarded. |
| 2014-06-12 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135-70f in 2 hours and at 45f or below in the next 4 hours. observed blanched broccoli from early morning at 54f. cdi items discarded. |
| 2014-06-12 |
6 |
2-301.12 cleaning procedure - p. hands shall be washed for atleast 10 seconds. observed employee wash hands for 4 seconds. cdi hands rewashed.2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employees change gloves with |
| 2014-06-12 |
31 |
3-501.15 cooling methods - pf. foods shall be separated in smaller portions, stored in shallow containers, and left uncovered to allow proper cooling of foods. observed broccoli in reach in tightly covered, noodles batch stored in large plastic container. |
| 2014-06-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to preclude accumulation of debris. observed debris on cooler doors. |
| 2014-06-12 |
38 |
2-402.11 effectiveness-hair restraints - c. food employees shall wear hair restraints when in contact with food, utensils, and equipment. observed employee without hair restraint. |
| 2014-06-12 |
41 |
3-304.12 in-use utensils, between-use storage - c. handles of in use utensils shall be stored up and above food. observed food utensils with and without handles stored in food. |
| 2014-06-12 |
36 |
6-501.111 controlling pests - pf. premises shall be free of insects and other pests and shall be controlled to eliminate their presence. observed fruit flies in kitchen. |
| 2013-10-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed bean sprouts were not date marked. cdi. note - for coolers between 41f and 45f, 4 day hold time is allowed. |
| 2013-10-15 |
31 |
3-501.15 cooling methods. observed containers of 85f noodles cooling in the top of a prep cooler. cdi - moved to the bottom of the prep cooler. observed blanched broccoli 80f in tightly covered containers. cdi - uncovered to allow cooling to take plac |
| 2013-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold foods at 45f or below. observed chicken at 54f in a cold well. cdi- placed below to cool. |
| 2013-10-15 |
35 |
3-602.11 food labels. observed unlabeled customer self service packaged bags of nuts. the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients |
| 2013-10-15 |
34 |
4-302.12 food temperature measuring devices. provide a thin probe thermometer for measuring the tempurature of thin foods in the facility of which there are many. |
| 2013-10-15 |
2 |
facility does not have an employee health poliicy that meets the rules. the pic said that he requires employees to not work while they are sick and require doctors notes, but nothing specific about a policy. cdi - health policy was explained and a copy |