| Violation Date |
Code |
Description |
| 2018-10-31 |
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 surface of containers with labels attached and sticker residue, stored as clean. ensure to properly wash, rinse, and sanitize to fu |
| 2018-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic containers wet stacked. ensure to allow proper drying before stacking. |
| 2018-10-31 |
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 stored in ice at bar and container and scoop stored inside flo |
| 2018-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of raw beef, container of raw chicken, and container of cut lettuce on the floor of the walk in cooler. ensure to store at le |
| 2018-10-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatillo sauce cooling in a large plastic container with the lid on. pic |
| 2018-10-31 |
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 2 containers of rice, a pan of refried beans, cut lettuce and cut tomatoes prepped the day prior, not labeled. ensure to date mark |
| 2018-10-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw chicken stored above container of raw beef in reach in unit. cdi pic moved raw chicken to proper location below raw beef. |
| 2018-10-31 |
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 for less than 15 seconds and turn faucet off with hands. ensure to us |
| 2018-06-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons present with food manager certification. |
| 2018-06-18 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink on front counter above prep cooler and 2 personal drinks on back prep table. cdi: by removing. |
| 2018-06-18 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at back handsink closest to walk-in cooler. cdi: by restocking. observed employee using handsink closest to walk-in coole |
| 2018-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pans and chopper stored on back shelf with food debris remaining. cdi: by removing and storing at dish sink for recleaning. |
| 2018-06-18 |
45 |
repeat:4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household deep freezer in use at bar. observed household freezer in kitchen has been replaced with artic air commer |
| 2018-06-18 |
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 guacamole stored in large batch cooling inside top of prep cooler. cdi: t |
| 2018-06-18 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. re-label/label dry good containers and bins. |
| 2018-06-18 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed two pans of refried beans inside walk-in cooler made on 6-16 without date. cdi: by providing date. |
| 2018-02-01 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drink stored on top of ice machine. cdi: drink relocated. |
| 2018-02-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 2 pts - observed employee re-enter kitchen from back door then proceed to handle clean dishes without washing hands. cdi: handwashing addressed and manager had employee properly wash hands. |
| 2018-02-01 |
45 |
repeat: 1 pt -4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified orequivalent. observed two household chest deep freezers in use: one at back prep area of kitchen and one at bar area. |
| 2017-11-06 |
53 |
repeat: 0.5 pts.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 some missing baseboard striping and floor tile damage in some |
| 2017-11-06 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on outside of dry good containers. |
| 2017-11-06 |
45 |
repeat: 1 pt.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply grooved cutting boards stored.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sha |
| 2017-11-06 |
41 |
general comment: 0 pts.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 handles down in ice and dry good products. |
| 2017-11-06 |
31 |
repeat: 1 pt.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed 4 tall containers of refried beans cooling in walk-in cooler |
| 2017-11-06 |
21 |
1.5 pts. 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 2 containers of refried beans at 44f dated 10/31 and a container of guacamole salsa at |
| 2017-11-06 |
18 |
1.5 pts. 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 4 tall containers of refried beans in walk-in that had been cooling since last night between 59f - 70f. cdi: train |
| 2017-11-06 |
7 |
general comment: 0 pts.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 employee cutting avocado to prepare guacamole with bare hand. cdi: addressed bhc w |
| 2017-08-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 1.5 pts.observed employee mopping/sweeping floor, go outside and return, take off soiled gloves , then put on new gloves without properly washing hands. observed another employee cooking ra |
| 2017-08-28 |
8 |
general comment: 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0 pts. observed no paper towels at back handsink at prep area. cdi: paper towels provided. |
| 2017-08-28 |
13 |
general comment: 0 pts.3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw pork inside walk-in cooler. cdi: meat rearranged by final cook temps. |
| 2017-08-28 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer, dicer, food tubs, and some pans stored with food debris remaining. cdi: all items removed and stored at sink for recleaning. |
| 2017-08-28 |
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 0.5 pts. observed 3 plastic containers of cut lettuce that had been prepped and sto |
| 2017-08-28 |
34 |
repeat: 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf 0.5 pts. observed no thin probe thermometer avilable for checking thin masses of food. verification visit required by 9/7/1 |
| 2017-08-28 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests.observed a few flies in kitchen. facilty will followup with pest company. |
| 2017-08-28 |
53 |
repeat: 0.5 pts.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 some baseboard tile missing and floor damgage in kitchen especi |
| 2017-08-28 |
38 |
repeat: 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 0.5 pts. observed food handler wearing watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contac |
| 2017-08-28 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed quat sanitizer in bucket at 0ppm. cdi: switched to bleach and corrected to 50ppm. |
| 2017-08-28 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some pans stacked wet on dish shelf. observed improvement on wet stacking. |
| 2017-08-28 |
45 |
general comment: 0 pts.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards. |
| 2017-08-28 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bag of onions on kitchen floor at back prep area. cdi: onions removed |
| 2017-05-24 |
4 |
repeat: 2 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed bottled employee drinks stored improperly throughout kitchen. cdi: drinks relocated to bottom shelf away from food. |
| 2017-05-24 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved small dicer and lemon wedger with food debris remaining. cdi: removed from shelf and taken to dish area for recleaning. |
| 2017-05-24 |
20 |
the 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5 pts.observed multiple foods inside walk-in cooler measuring borderline temps between 45f- 47f(see temp chart). refrigeration repair called in during inspection. site visit shou |
| 2017-05-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. 0.5 pts. observed no thermometer available inside sandwich prep cooler and walk-in cooler. |
| 2017-05-24 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed food handlers not wearing hair restraints. |
| 2017-05-24 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths not in use laying on prep table at back. |
| 2017-05-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - 0.5 pts. observed quat test strips damaged. provide new strips. verification required by 6/2/174-501.19 during manual warewashing, maintain the wash solution at a minimum |
| 2017-05-24 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue on outside of containers.observed build-up on floors fan inside kitchen.observed grease accumulation on hood s |
| 2017-05-24 |
53 |
general comment: - 0 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some damaged kitchen floor tile. |
| 2017-05-24 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans on back dish shelf wet stacked. |
| 2017-03-08 |
14 |
general comment:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some metal pans at back stored with visible debris and sticker residue. cdi: removed and taken to dish area to be cleaned.observed visi |
| 2017-03-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed mutiple drinks stored improperly in kitchen; one drink stored on back prep table, 2 bottled drinks stored on dry good shelf in back, and drinks stored on shelf |
| 2017-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from both handsinks at back prep area. cdi: by restocking. |
| 2017-03-08 |
13 |
repeat:3-302.11(a) separate the different types of raw animal foods. -pfobserved chicken stored above steak in bottom of flip top cooler. cdi: chicken rearranged to bottom shelf. |
| 2017-03-08 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved incorrect dates of 3/9/ 17 on a few products inside walk-in cooler. cdi: correct dates placed on products. observed taquitos |
| 2017-03-08 |
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. -pobserved 2 pans of refried beans > 45f(see temp chart) stacked in walk-in that had been cooling since yesterday. cdi: education provid |
| 2017-03-08 |
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. -pfobserved refried beans stacked with lids on that had been cooling in large pans. cdi |
| 2017-03-08 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed dry good bags open inside cabinet. store dry goods in container with tight fitting lid.observed a pot of menudo st |
| 2017-03-08 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths laying on back dry storage area on top of food. |
| 2017-03-08 |
41 |
general comment: observed several small plastic cups being used as scoops being stored in seasonings and dry goods.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 m |
| 2017-03-08 |
42 |
general comment: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed dishes wet stacked on shelf at back. |
| 2016-09-28 |
54 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed personal food stored in reach in cooler above facility food. |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one dead cockroach on floor. monitor. |
| 2016-09-28 |
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. -pf observed sliced ham, cooked rice, and chille relleno with no date mark. cdi- date provided. repeat. |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken and pork were held on line below 135f (see chart). both products re-heated. repeat. |
| 2016-09-28 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored above raw beef in reach in cooler. cdi- storage order re-arranged based on final cook temps. |
| 2016-06-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a lemon and ice in handwash sink indicating someone had dumped in handwash sink. do not dump drinks in handwash sinks. cdi- sink cleaned. |
| 2016-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken and pork on front line was being held at a temp. below 135f (see chart). pic stated items were cooked an hour ago. cdi- both items re-heated on grill to 165f. |
| 2016-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed tomatos in flip top unit at a temp higher than 45f (see chart). pic stated emp |
| 2016-06-29 |
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. -pf observed sliced ham in reach in with no dater mark. cdi- ham dated. |
| 2016-06-29 |
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 flour was stored in |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in flip cooler. |
| 2016-02-23 |
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 baseboard damaged. repair. |
| 2016-02-23 |
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 observed a bus tub and some plastic jugs with damaged and cracked ends. cdi- all items vo |
| 2016-02-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cups, cup lids, and to-go boxes. |
| 2016-02-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer on the floor. keep sanitizer off the floor. |
| 2016-02-23 |
37 |
•3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed drinks stored on floor in walk in cooler.3-307.11 protect food from miscellaneous sources of contamin |
| 2016-02-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf consumer advisory on menu not complete. must include disclosure and indicate which menu items may be cooked to or |
| 2016-02-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed multiple containers of salsa and tinya with the date 2/16, thus expired. cdi- pic voluntarily |
| 2016-02-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at dishwasher was recorded at 0ppm bleach. it was discovered that the sanitizer bucket was empty. cdi- pic will obtain more sanitizer and in the meantime all dishes will be washed manaul |
| 2016-02-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handwash sink at the bar. cdi- paper towels re-stocked. no points deducted, |
| 2015-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over produce in walk-in cooler. cdi-pic relocated to a lower shelf. |
| 2015-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine with 0ppm chlorine. pic will use dish machine to wash dishes and sanitize using the 3 compartment sink until machine is repaired. *verification required* |
| 2015-12-30 |
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 opened gallon of milk without datemark. cdi-pic labeled.3-501.18 discard the food requiring date labels once time/temperature wind |
| 2015-12-30 |
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 bulk bin of flour without identifying label. cdi-pic labeled. |
| 2015-12-30 |
45 |
.4-501.11 maintain equipment in good repair. observed dish machine with a substantial leak. cdi- pic has a work order in place for repairs. |
| 2015-12-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu without asterisk to indicate items that require a consumer advisory. *verification required* |
| 2015-08-17 |
52 |
general comment 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - observed drain plug missing out of dumpster. call the company and request another one. |
| 2015-08-17 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed sticker residue on plastic containers stored on the drying rack. remove stickers completely.observed build up on walk in cooler s |
| 2015-08-17 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 2 sanitizer buckets on the floor at the bar. |
| 2015-08-17 |
33 |
3-501.13 use approved thawing methods. - observed a big pot of beef tongue thawing in standing 93f water. observed a bowl of frozen sausage thawing out on the counter. cdi - sausage was placed in the walk in cooler. the tongue was placed on the stove to b |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed containers of portioned salsa at 60f. the bulk container was not far enough in the ice and was 47f on top. cdi - salsa was cooled down in the walk in cooler. explained other o |
| 2015-08-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels in the mens or womens restrooms. cdi - paper towels were provided. |
| 2015-08-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with serv safe was not present. |
| 2015-01-15 |
45 |
4-501.11 maintain equipment in good repair.observed equipment no longer able to meet 4-1 & 4-2.general commentobserved a couple of refrigeration gaskets split/torn. replace gaskets4-501.12 resurface or replace cutting surfaces that can no longer be effec |
| 2015-01-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf.general commentobserved one unlabeled bottle of bleach, stored under dump sink at server area in kitchen. cdi by staff labeling bottle 'bleach' |
| 2015-01-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several dead insect bodies on floors in corners and in light shield fixture of single service supply room in back of kitchen. clean and remove all dead pest from premises. |
| 2015-01-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed many wiping cloths resting on food prep surfaces. store cloths in sanitizer solution in buckets when not actively using. |
| 2015-01-15 |
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 food containers stored as clean with label/sticker residue still present on exteriors. clean all residue from exterior surfaces dur |
| 2015-01-15 |
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 dead insect bodies trapped in the light shield fi |
| 2015-01-15 |
42 |
***store ice buckets inverted in between use to help facilitate proper water drainage**** |
| 2014-08-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceobserved handsink at bar with lime wedge and straw in it. cdi by instructing pic to not use handsink as dump sink.***handsinks are to be used for handwashing only, no dumping allowed. use a bucket |
| 2014-08-20 |
47 |
4-602.13 nonfood contact surfacesgeneral commentnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed a couple of food containers with sticker label residue present on exteriors. |
| 2014-08-20 |
44 |
3-304.15 (b)-(d) gloves, use limitations(a) if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions o |
| 2014-08-20 |
37 |
3-305.11 food storage-preventing contamination from the premises(a) except as specified in ¶¶ (b) and (c) of this section, food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, |
| 2014-08-20 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral commentexcept for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed f |
| 2014-08-20 |
1 |
2-102.12 certified food protection manager(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2014-01-16 |
4 |
2-401.11 eating, drinking, or using tobaccoobserved one employee eating a soft taco while standing in kitchen next to flip top unit. cdi by pic correcting employee about eating in designated area away from work area. |
| 2014-01-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral commentobserved facility to not be date-marking all ready-to-eat foods once they were opened or prepped and stored for longer than 24 hrs. cdi |
| 2014-01-16 |
2 |
2-103.11 (m) person in charge-duties2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesgeneral comment'observed no employee health policy onsite during inspection. cdi by issuing pic employee health c |
| 2014-01-16 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed some food debris collecting on several refrigeration units. clean gaskets |
| 2014-01-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved some metal food containers stacked tight while still wet. air dry utensils and equipment completely before tight stacking. |
| 2014-01-16 |
1 |
2-102.12 certified food protection managergeneral comment(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has |