| Violation Date |
Code |
Description |
| 2018-12-31 |
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 missing floor tiles in side hall with ice machines and water heater. pic state |
| 2018-12-31 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed washed avocados with stickers left on them after the wash process. cdi: ehs instructed employee that stickers should be removed and had employee re-wash them. |
| 2018-12-31 |
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 several items prepared within an hour prior to inspection (cooked shrimp, |
| 2018-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over top of ready to eat cauliflower in reach in unit along cook line. cdi: storage order corrected. |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink for warewashing area blocked by plastic pans. cdi: pans relocated to restore access to handsink. repeat. (2 pts) |
| 2018-09-25 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed a pan of mussels with no tag (tag was on the main batch and |
| 2018-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with food residue on the underside of blade during inspection. pic stated that slicer was used a few hours ago to slice pepperoni. cdi: sl |
| 2018-09-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed burre blanc and butter held |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs, raw chicken, pulled chicken, and risotto holding above 45f on main cook line. cdi: all out of temperature items were freshly prepared and either cooling from prep or |
| 2018-09-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket at pizza station stored directly on the floor. (0 pts) |
| 2018-09-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups for bar area displayed with lip contact surface exposed to potential contamination. (0 pts) |
| 2018-09-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility's qac test strips expired. cdi: ehs provided strips to get facility through until order could be made the next day. |
| 2018-09-25 |
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 several freshly prepared foods cooling in covered plastic containers in fl |
| 2018-06-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice cooling with tightly wrapped plastic. observed cheese sauce in an ice |
| 2018-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sinks in bar area being used as a dump sink. cdi-pic educated on handsink use and handsink was denoted for handwashing only. pic had sink cleaned. |
| 2018-06-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags for clams without the date of last use and n |
| 2018-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in the kitchen as well as the bar area with 0 ppm chlorine. cdi-pic was able to get repair man during inspection and kitchen dish machine read 200 |
| 2018-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items below 135f in a hot box hold holding. see temperature chart. cdi-pic reheated items to 165f. |
| 2018-06-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed oils and other items on line without labels on bottles. |
| 2018-06-07 |
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 tile in the kitchen area. |
| 2018-06-07 |
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 in ice chest at bar area with handle in the ice. observed ice scoo |
| 2018-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed mis shaped and split gaskets on reach in and cold drawers in kitchen. repeat |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gaskets and shelving in kitchen. repeat |
| 2018-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored above single use items. |
| 2018-06-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several food employees with beards and no beard restraints. |
| 2017-12-29 |
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 cooked beef products in several coolers prepared the day prior not date marked. items were dated by staff as the inspection contin |
| 2017-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee big gulp beverage stored on a shelf above clean utensils/dish machine. item was moved to a lower shelf by pic. employee beverages should be stored i |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one plastic lexan container with slight food debris present stored as clean after being ran through the dish machine. item was re-processed. all dis |
| 2017-12-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two cook line employees handling food while wearing watches. repeat violation. |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several cooler doors in the prep line area. no temperature violations noted, items are still maintained clean. repair such equipment when observed broken. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of wet nested lexan containers in the rear dish machine area. |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on the exterior of two large lexan containers in the rear dish area. sticker debris must be removed during the wash/rinse/sa |
| 2017-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth in the rear prep area left on a table surface after use. wet wiping cloths should be returned to a sanitizer container after each use. dry wiping cloths may b |
| 2017-05-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee possessions stored around the food prep areas, including water and drink items. these items should be kept in a designa |
| 2017-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed several flip top unit lids in disrepair. all gaskets and other items had been repaired since last inspection. |
| 2017-05-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one pic wearing a watch, observed the other pic with a rubber band around the wrist. no such accoutrements are allowed in a kitchen |
| 2017-05-25 |
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 briskets cooling in tall, large containers that lacked proper air flow. f |
| 2017-05-25 |
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 one pan of precooked chicken wings in a reach in cooler units. item was dated for 5/18/17. thi |
| 2017-05-25 |
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 two brisket pans that wer reported to have left the oven at 11am according to pic. items were observed to be from 70f in so |
| 2017-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and calamari stored above rte items such as dressings and sauces in a front reach in cooler unit. ensure that raw food products are not stored over any items that are r |
| 2017-03-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap present at the front corner handsink. pic stated that it is not used by staff. even though the sink is not used, it is permitted as a handsink and must be supplied as such. a |
| 2017-03-27 |
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 observed a container of a type of slaw dated with a 3/4/17 sticker. pic stated that it was actually made |
| 2017-03-27 |
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 spray can of baking oil stored on the floor near the tomato wedger. ehs placed item on a nearby table. ensure no food items a |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed numerous prep reach in units with split/damaged gaskets. observed a prep cooler not functioning. food items had already been removed from the unit. |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in facility in need of cleaning. |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the dish area. items must be allowed to air dry before stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry l |
| 2016-12-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed missing ceiling tiles in the front prep area. |
| 2016-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on theexterior of several un-stacked pans, observed food debris on non-food contact surfaces of a lemon wedger in the rear kitchen ar |
| 2016-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several prep reach in units in the facility. |
| 2016-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of wetstacked pans. insure thatpans are allowed to air dry before storage. cdi by ehs pyramid stacking.4-903.11 store cleaned equipment, utensils, linens and pack |
| 2016-12-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observedemployees wearing watches in the food prep area. cdi by ehs informing pic for removal. |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bacon wrapped dates overstacked in a flip top unit.items were observed to be over 45f. items were discarded by an employee. insure that items are not overstacked in flip top uni |
| 2016-09-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on two prep units in need of resurfacing. |
| 2016-09-15 |
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 held for 8 days cdi discarded. 3-501.17 date mark/label all tcs foods that are ready- |
| 2016-09-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup of mold in ice machine. |
| 2016-09-15 |
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 missing floor tiles in kitchen half of damaged tiles have been replaced. |
| 2016-06-06 |
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 cracked floor tiles near the ice machine in the hot line. repair. -0- |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed leak in the bottom of the prep cooler near the ice machine and the front panel of the baker's prep being held together with tape. repair these. -0- |
| 2016-06-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils subject to backsplash from handsink near dish machine. cdi - pic moved items out of the splash zone and s |
| 2016-06-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing wristwatch during food prep. cdi - pic instructed removal. -0-2-402.11 use head coverings, beard guards and cl |
| 2016-06-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water buildup ion the bottom of the prep unit nearest the ice machine with suaces and other foods present. cdi - pic called servi |
| 2016-06-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked lobster tail in low boy cooling overnight at 50f with wrapping pres |
| 2016-06-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked lobster in low boy at 50f that cooled overnight. cdi - pic voluntarily discarded. -1.5- |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting boards and tongs hanging near the dishwasher with buildup present at the beginning of prep. cdi - pic washed these and sanitized them. 4-602.1 |
| 2016-06-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink near ice machine in front line nor in the bar at the center handsink. cdi - pic provided soap. -1-6-301.14 post a handwash sign at each handsink. observed no handwash |
| 2016-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lobster bisque and mashed potatoes held below 135 degrees cdi reheated products see chart above. |
| 2016-01-14 |
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 employee working with asparagus to be served with bare hands. cdi corrected by instruction and food disca |
| 2016-01-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles at bar were moldy and in need of cleaning. cdi nozzles washed rinsed and sanitized. -0 points- |
| 2016-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salad prep unit ground fault breaker tripped all items 60 degrees . cdi products noted in chart were discarded as well as any tcs food contained on salad prep unit. |
| 2016-01-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous cutting boards on prep un |
| 2016-01-14 |
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 tiles in front of grill and in front of oven. -0 points- |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers in back utensil rack. |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on counter and wet wiping cloths used underneath cutting board. repeat. |
| 2015-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in bar area. |
| 2015-09-28 |
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 tomatoe sauce, pork belly, yuzu sauce, lobster dressing, pear molassess,f |
| 2015-09-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclaimer missing from brunch menu. verifcation required. repeat. |
| 2015-09-28 |
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 red tomatoe sauce and fried tofu that was cooked early in the day and was at 113f and 85f respectively after 2 hours. cdi |
| 2015-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine soiled with debris. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p |
| 2015-05-18 |
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 fried tofu, short ribs, pepperoni, clarified butter and milk not dated. cdi items dated.3-501.18 discard the food requiring date l |
| 2015-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed cooking pans, metal containers, plastic containers, scoops, cooking utensils, and a knife soiled with food debris. repeat. cdi items moved to dish fo |
| 2015-05-18 |
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 for brunch menu only missing disclaimer. verification required. |
| 2015-05-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi hands washed and gloves changed. 2-301.14 wash hands after activities that contaminate them.-p. observed employee wash hands a |
| 2015-05-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed stored shellstock tags that did not have the date container |
| 2015-05-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility using time on tru |
| 2015-05-18 |
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 split gaskets throughout the facility. |
| 2015-05-18 |
46 |
4-501.14 drainsboards shall be cleaned throughout the day to prevent recontamination of equipment and utensils and ensure equipment maintiains intended function. observed clean side of drainboard soiled with food debris. |
| 2015-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth underneath cutting boards. suggest facility get easily cleanable plastic mats to use for cutting boards. |
| 2015-05-18 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in walk in unit in need of cleaning. |
| 2014-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna stored above lobster in reach in, raw sausage stored over rtre foods in reach in unit, and raw lamb and beef stored over cooked noodles and chicken in cooler. cdi items r |
| 2014-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed glassware dish machine at 0ppm. repeat. verification required.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with glas |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed green beans sitting above c hill line in prep top at 48f, short rib au jus sitting on stove at 60f, and carrots in reach in at 50f from overnight. cdi items discarded. |
| 2014-12-04 |
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 pancetta not dated. cdi item dated. |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in rack with rte foods, and on shelf above clean drainboard. repeat. |
| 2014-12-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two reach in units without thermometers. |
| 2014-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on utensil rack. repeat. |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled bottle of sanitizer. cdi bottle labeled. |
| 2014-07-22 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other material. observed walk in cooler vents covered with dust. |
| 2014-07-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils shall be fully air dried before stacking. observed wet stacking of dishes. |
| 2014-07-22 |
39 |
3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be stored up off the floor. observed buckets on the floor in the kitchen. repeat. |
| 2014-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall be 45f or below. observed monchago, cheddar cheese, cherry tapanad, and roasted tomatoes above 50f. cdi ice added to ice b |
| 2014-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed two bowls and both ice machines soiled with debris. cdi bowls sent to dish pit and ice machine c |
| 2014-07-22 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat foods is not allowed. observed employee cutting lemons, and limes at bar without gloves. cdi |
| 2014-07-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee items shall be stored below and away from food and utensils to prevent contamination. observed employee drink and food stored on top shelf of pizza reach in. |
| 2014-03-25 |
20 |
| 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold tcs foods at or below 45f. observed small ice bath on the line was not adequately holding tcs foods cold - cooked mushroom |
| 2014-03-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold hot tcs foods at or above 135f. observed fingerling potatoes in steam unit holding at 91f. potatoes had been in place less than an hour. |
| 2014-03-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or un |
| 2014-03-25 |
12 |
3-402.11 parasite destruction - p. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. observed salmon parasite letter was in place but letter from supplier to inland seafood was dated 2011 and lbox o |
| 2014-03-25 |
39 |
3.-304.14 wiping cloths, use limitation - c. container of sanitizer in which wiping cloths are held between uses shall be stored off the floor. observed sanitizer buckets stored on the floor. |
| 2014-03-25 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. test strips or test kit shall be provided for measuring strength of sanitizers. observed no chlorine strips for measuring sanitizer strength in bar dish machine. cdi - strips provided by service person |
| 2014-03-25 |
35 |
3-302.12 food storage containers identified with common name of food - c. except 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 from their |
| 2014-03-25 |
9 |
3-201.11 compliance with food law - p,pf. eggs which have not been specifically treated to destroy all viable salmonellae shall be labeled to include safe handling instructions as specified in law, including 21 cfr 101.17(h). cdi - corrected by instructio |