| Violation Date |
Code |
Description |
| 2018-12-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal employee beverage and cell phone being stored directly and beside the produce prep station. keep all personal beverages stored in designated areas away f |
| 2018-12-03 |
45 |
4-501.12 cutting surfaces - c replace cutting boards throughout facility with deep cuts. cutting boards shall be smooth and easily cleanable. 0 points. |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal containers were wet nesting on the clean dish storage rack. 0 points. |
| 2018-12-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer being stored in direct contact with the floor. one sanitizer bucket checked was registering below 200 ppm in quat sanitizer. wiping cloth bucket was change |
| 2018-12-03 |
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 blanched products such as roasted vegetables and rice were cooling on speed racks |
| 2018-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being stored over ready to eat steak roll ups and produce in the walk in cooler. foods were being stored on the floor near hand sink in back prep area and on the walk in c |
| 2018-12-03 |
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 food employee plating foods with bare hands. food employee had one gloved hand while prepping. to refrain |
| 2018-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing at hand washing sink near walk in cooler and stove. cdi- paper towels were installed. -1 point |
| 2018-09-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf raw beef kabob were being stored over raw salmon and shrimp kabob in the walk in cooler. cdi- foods were rearranged as needed for proper storage. repeat- 3 points. |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese spread lettuce and sliced cheese were cold holding above 45 degrees in the flip top unit. this is the same unit that was causing cold holding complications during the last inspec |
| 2018-09-13 |
26 |
7-102.11 common name-working containers - pf a bottle of degreaser was missing a label . cdi-employee labeled chemical bottle. 0 points. |
| 2018-09-13 |
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. -facility was cooling lettuce and cooked rice in dense containers with lids still on th |
| 2018-09-13 |
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 whichquickly moves food particles to the drain. scoop handle was being stored in direct contact with rice. repeat -.5 points. |
| 2018-09-13 |
49 |
5-205.15 (b) system maintained in good repair - c repair leaking facet associated with the prep sink near the walk in cooler. facet is providing a leak even when not in use. refrain from storing cooling foods in proximity of splash from damaged plumbing f |
| 2018-08-31 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf pic failed to present a certificate demonstrating completion from can accredited program. 2 points. |
| 2018-08-31 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee used glove hands to sweep floor and then proceed to donned new gloves prior to food prepping without hand washing in between. cdi- employee was informed of violation an |
| 2018-08-31 |
8 |
6-301.11 handwashing cleanser, availability - pf one of the hand washing sinks were missing hand soap. ensure that hand washing soap is available at all hand sinks. cdi- soap was installed during the inspection. 0 points |
| 2018-08-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw eggs were being stored over ready to eat foods in the walk in cooler. boxed raw produce was being stored in direct contact with the walk in cooler floor. cdi- ready to eat foods were r |
| 2018-08-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p whole chicken breast, cooked vegetables and rice were all hot holding below 135 degrees. foods on top of the oven were unable to properly hot hold due to not being in direct contact wit |
| 2018-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes, slaw, cut melons, pasta salad feta cheese and cooked onions were cold holding above 45 degrees. several foods were discarded and some were aggressively cooled in the freezer. r |
| 2018-08-31 |
49 |
5-205.15 (b) system maintained in good repair - c repair leaking sink near prep sink that contains cooling foods such as chicken stock. observed sink dripping while not in use in proximity of cooling foods. 0 points. |
| 2018-08-31 |
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. utensil scoop was being stored i direct contact with the rice. facility was using |
| 2018-08-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. box of single service cups were being stored in the splash zone of the hand sink. ensure that all single service articles are stored in |
| 2018-08-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c cold hold unit near prep line adjacent to the grill contained an ambient air temp near 60 degrees. this caused for several tcs foods to be discarded due to being temperature abused. refrain from usi |
| 2018-08-31 |
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 cooked vegetables being cooled on speed rack outside of refrigeration. pan |
| 2018-06-26 |
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 items in flip tops, and in walking with held past their expiration date, such as watermelon and |
| 2018-06-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored above raw shrimp and fish in walk in cooler. cdi, items reversed by pic.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored ab |
| 2018-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink and at sanitizer buckets with sanitizer concentration below 200ppm quatt. cdi, sanitizer discarded and replaced with sanitizer above 2 |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer solution with concentration less than 200ppm quatt. |
| 2018-06-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed salad for catering on table |
| 2018-06-26 |
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 whichquickly moves food particles to the drain. observed utensils stored in water measuring 102f. cdi, utensils replaced, new uten |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts not easily cleanable. re-surface cutting boards or replace. |
| 2018-02-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 2 in need of replacement. -0 points- |
| 2018-02-06 |
33 |
3-501.13 use approved thawing methods. observed beef thawing under running water measuring 100 degrees f. cdi thawing had just begun so hot water emptied and thawing restarted using water measuring less than 70 degrees f. -0 points- |
| 2018-02-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed main menu board missing consumer advisory for salmon and steak. 10 day verification required. |
| 2018-02-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed salmon and meatballs final cook at 119 degrees in hot holding. cdi reheated to greater than 165 degrees and placed bac |
| 2018-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous blades and attachments for food processor stored as clean with visible food debris. repeat violation. cdi took soiled items to be rewashed |
| 2018-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site . |
| 2017-11-03 |
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 utensils stored in water measuring 82 degrees. cdi water changed and p |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous foods in prep unit 2 holding at greater than 45 degrees . see chart above. cdi took to walk in cooler to cool. see chart above. |
| 2017-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopper blades and pans soiled with food debris stored as clean. repeat violation. cdi took to be rewashed. |
| 2017-11-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb meatballs stored over ready to eat soup. cdi reordered storage. |
| 2017-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopper heads soiled with visible food debris and stored as clean. cdi took to rewash . repeat violation. |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items in prep unit 3 held at greater than 45 degrees ( see chart above) . cdi all contents of prep unit discarded . unit was found to be unplugged. unit was cleane |
| 2017-08-21 |
33 |
3-501.13 use approved thawing methods. observed lamb and burger mix being thawed under running water measuring 85 degreees. cdi advised pic that water used for thawing can not exceed 70 degrees . meat was taken to be immediatley cooked. |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed minimal number of 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 cutting board on prep unit |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 6 chopper heads soiled with food debris stored as clean. cdi took to dishwasher to be recleaned. |
| 2017-04-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dishwasher handling dirty dishes and then putting up clean di |
| 2017-01-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids damaged and in need of replacement.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing |
| 2017-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of food debris and in need of cleaning. |
| 2017-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep units 2 and 3 .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 replacem |
| 2017-01-20 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf observed prep unit 1 unable to maintain temperatures and in need of repair. pic in process of discarding food upon arrival and beginning of inspection. |
| 2017-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta cheese and orzo salad at 57 degrees. cdi pic in process of discarding tcs foods from prep unit due to equipment failure upon arrival to begin inspection. -0 points- |
| 2017-01-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat produce. cdi by instruction and reordering of storage. -0 points- |
| 2016-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in dry storage area with no lid, over dry products. |
| 2016-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans hot holding in steam unit below 135f. cdi: item reheated. |
| 2016-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items including lettuces and feta spread held above 45f. large cambro of lettuce under no temperature control at all. cdi: items reduced in amount (were overstacked) a |
| 2016-10-17 |
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 catering items on table wit |
| 2016-10-17 |
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 wall at dish machine with excessive build up. |
| 2016-10-17 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed two containers of oil with no label. |
| 2016-10-17 |
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 multiple handles of in use scoops on prep line in food products. cdi: |
| 2016-10-17 |
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 employee cover tomatoes before placing them in fridge to cool. cdi: empl |
| 2016-07-14 |
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 floors and walls of the dry storage room in need |
| 2016-07-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep grooves. the boards are not easily cleanable with these deep groves. needs to be sanded down or replaced. |
| 2016-07-14 |
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 slice turkey and ham date labels mixed up, chicken that was prepped yesterday had a date for today, no date label for the aoli stor |
| 2016-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food product in the salad prep cooler not holding at 45f or below. cdi-had employee place items into the walk in cooler from the bottom of the unit and had the unit turned down |
| 2016-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink residue buildup on the inside of the ice machine, and residue buildup on the slicer that was stored on the clean equipment rack. cdi-the slice w |
| 2016-04-13 |
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 salad prep employee bare hand preparing cut leafy greens. cdi- stopped; hands washed gloves donned ;salad t |
| 2016-04-13 |
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 cooked orzo, vegetable salad, meat rolls and pre-cooked meats not date marked. facility my not have accurate understanding of date |
| 2016-04-13 |
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 cut leafy green preparation at 1015 am estimated to have started at 930 amat 61 f. observed temps at 56 f at 1130 am. |
| 2016-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three large plastic containers of cut leafy greens stored on floor in kitchen. |
| 2016-04-13 |
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 facility cooling procedure for cut leafy greens requires them to be cooled |
| 2016-01-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed large, hanging, not easily cleanable watch on food employee wrist. |
| 2016-01-25 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed hand wash splatter onto cans of food next to hand sink. |
| 2016-01-25 |
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 cooked skewers of vegetables on speed rack at room temperature in kitchen |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheeses, deli meats and cooked vegetables cold held above 50 f. cdi- placed on temporary tphc. |
| 2016-01-25 |
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 cooked vegetables in continers at 68 f 3 hours after cooked. cdi- voluntarily discarded |
| 2016-01-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine, chlorine sanitizer at 0 ppm. cdi- primed to 100 ppm |
| 2016-01-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw frozen foods over cooked frozen foods. no points taken because both were in full sealed original packaging. cdi- instruction provided |
| 2016-01-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer bare hand soiled utensils and then clean utensils w |
| 2015-11-04 |
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 multiple containers of granular foods not labeled. cdi- labeled |
| 2015-11-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw onions, rte on soiled roll top. cdi- removed |
| 2015-11-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steakover ready to eat vegetables. cdi- re-organized |
| 2015-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some tight stacking while wet. |
| 2015-11-04 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiples santiizer containers with soiled solution. cdi- remade |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed staff towel drying dishes and multiple columns of pans tight stacked wet. repeat violation |
| 2015-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled sanitizer solution in sanitizer buckets and 3 comp sink and wet wiping cloths on food prep surfaces, not in use, not in sanitizer solution. |
| 2015-09-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cans of food stored under hand sink. hand wash splatter landing on top. cdi- removed |
| 2015-09-15 |
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 bottles of oil and flour not labeled. |
| 2015-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese, cooked mixed vegetables and tuna salad cold holing above 50 f in top of prep unit. cdi- removed to flash cool encourage facility to use temporary tphc for must ha |
| 2015-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup hot held at 133 f and chciken wraps hot holing at 122-130 f. cdi- reheated to 177 f |
| 2015-09-15 |
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 sliced steak cooling in walk in coolerat 64 f. after 18 minutes temp was 63 f. rate of cooling insufficient. cdi- cool |
| 2015-09-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple sanitizer buckets with sanitizer concentration at 0ppm. qac. air in line repeat violation cdi- remade above 200 ppm |
| 2015-09-15 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee washing utensils; handling soiled and cleaned utensils |
| 2015-09-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present with valid food protection manager certification. |
| 2015-04-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic not yet certified. |
| 2015-04-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed pot lid resting briefly on top of hand sink to left of cook line. cdi - cook removed shortly after it was placed there. |
| 2015-04-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed pan holding dressing bottles was resting directly in and on cut lettuce in the prep cooler. cdi - employee removed pan and placed barrier of d |
| 2015-04-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed three sanitizer buckets holding liquid measuring 0 ppm quat. cdi - pic discovered that sanitizer concentrate bucket was not drawing up. she primed the line and sanitizer was dispensed at |
| 2015-04-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. cdi - both moved off the floor. |
| 2015-04-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket lables were worn nearly off and were hard to read. pic relabeled buckets. |
| 2015-04-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying two pans. cdi - corrected verbally. |
| 2015-04-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility has added a consumer advisory to their menu board. pic states they now offer steak undercooked. |
| 2014-11-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go boxes in kitchen stored not inverted. pic corrected this. |
| 2014-11-19 |
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 utensil water on grill measured 114f. cdi - changed out to boiling wate |
| 2014-11-19 |
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 twocovered pans of marinara sauce and covered pan of cooked orzo cooling |
| 2014-11-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed plastic pan of cut onions resting directly on cut pieces of green pepper in pan beneath. cdi - separated, re-washed, stored separately. |
| 2014-11-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification present. |
| 2014-08-26 |
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 new labeling sys |
| 2014-03-25 |
35 |
3-602.11 food labels - pf. observed grab and go items incompletely labeled. missing ingredients, allergens, and sometimes other things. chicken salad, hummus, quinoa, pasta salad, brownies, cookies, pita chips,potato salad. |
| 2014-03-25 |
49 |
5-205.15 system maintained in good repair - p. observed draining of waste water in can wash is very slow when three compartment sink is emptied. maintain system in good repair to function properly. |