| Violation Date |
Code |
Description |
| 2018-08-01 |
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 in need of cleaning under equipment and c |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout with build up. |
| 2018-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cool not able to hold food at 45f or below. observed vents freezing over. pic stated cooler vent was observed frozen at 645am. |
| 2018-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2018-08-01 |
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 lettuce and cut tomatoes cooling at flip top. ensure equipment designed fo |
| 2018-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in walk in cooler cold holding above 45f. (see chart) all foods were held in walk in cooler over night. cdi, all tcs itmes were oluntarily discarded by pic. |
| 2018-08-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed foods in steam table not hot holding at 135f or above. cdi, items reheated to 165f to hot hold. |
| 2018-08-01 |
6 |
2-301.15 where to wash - pf observed food employee use 3 comp sink to wash hands. cdi, food employee corrected by instruction, food employee washed hands at hand washing sink. |
| 2018-08-01 |
1 |
2-102.12 certified food protection manager - c observed pic not food protection manager. |
| 2018-05-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at sani bucket below 50ppm chlorine. cdi, sanitizer was refreshed. |
| 2018-05-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked yams, as well as chilli hot holding below 135f. cdi, items were reheated above 165f. |
| 2018-05-01 |
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 lettuce, and cut tomatoes cooling in reach in cooler, tightly covered. obs |
| 2018-05-01 |
33 |
3-501.13 use approved thawing methods. observed thawing of beef on counter. item moved to walk in cooler. |
| 2018-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in sanitizer with concentration less than 50ppm chlorine. improvement noted |
| 2018-05-01 |
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 establishment in need of cleaning, specially und |
| 2018-05-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in walk in cooler and in walk in freezer.3-303.12 storage or display of food in contact with water or ic |
| 2018-02-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed chicken salad, chicken soup, macarroni pasta, and hard boiled eggs cooling in |
| 2018-02-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout recontaminating hands. -p observed food employee recontaminate hands by closing faucet with bare hands, not usingpaper towel |
| 2018-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in sanitizer bucket with concentration less than 10ppm chlorine.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid |
| 2018-02-12 |
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 observedseveral food items such as potato salad, tuna salad, and feta cheese without date mark at flip tops. foods were prepared more than 2 |
| 2018-02-12 |
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 several foods such assautade |
| 2018-02-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bagsof rice, grits, sugar and other dry goods not sealed or protected from contamination. food were exposed to contamination. repe |
| 2018-02-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 compartment sink, at faucet, as well as on piping leading to drain. |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of pans stacked while still wet. repeat |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed severe build up onnon-food contact surfaces of equipment. surfaces in need of cleaning, such as shelving throughout establishment. repeat |
| 2018-02-12 |
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 severe dark build up on floors throughout establ |
| 2018-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with sanitizer oncentration less than 10ppm chlorine. repeat |
| 2018-02-01 |
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 lettuce cooling in reach in cooler in deep/large, covered plastic containe |
| 2018-02-01 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not present during inspection. pic arived after inspection had begun. cdi, corrected by instruction. |
| 2018-02-01 |
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 food employee recontaminate hands by closing faucet with bare hands, not using barrier. c |
| 2018-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink used to fill sanitizer buckets. cdi, corrected by instruction. |
| 2018-02-01 |
14 |
4-702.11 before use after cleaning - p observed pans, utensils and other equipment washed and rinsed, but not sanatized. cdi, food employee corrected by instruction. ensure food-contact surfaces are washed, rinsed and sanatized. |
| 2018-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac and cheese hot holding below 135f. cdi, mac n cheese was voluntarily discarded. repeat-improvement |
| 2018-02-01 |
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 food items such as cooked chicken, potato salad, boiled eggs, tuna salad, and feta cheese without date mark. foods were pre |
| 2018-02-01 |
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 several foods such as chick |
| 2018-02-01 |
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 squeeze bottles and shakers without identifiying label. |
| 2018-02-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid at dumpster. |
| 2018-02-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of rice, grits and other dry goods not sealed. food were exposed to contamination. repeat |
| 2018-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2018-02-01 |
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 utensils stored on wiping cloths. |
| 2018-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee stated the use of cloths to dry utensils after cleaning as normal procedure. |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving throughout establishment. observed broken gaskets on under counter coolers, and hot box. repeat |
| 2018-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed severe build up on non-food contact surfaces of equipment. surfaces in need of cleaning, such as shelving throughout establishment. repeat |
| 2018-02-01 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee belonging stored amongst establishment dry goods. |
| 2018-02-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed evidence of pest such as roaches. pic stated pest control visits 1 time per week. |
| 2017-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf with and above food products (bread). (drinks discarded by management). |
| 2017-11-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored directly above raw pork inside reach-in cooler unit. (raw ground beef can only be stored above same species, raw ground pork, raw poultry). cdi raw ground be |
| 2017-11-06 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked pork bbq hot held on steam table measuring 120f; cdi bbq reheated to 165f+ and placed back on steam table. vr rcp needed due to multiple repeat violations for ho |
| 2017-11-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved fried chicken, boiled eggs, deli ham and turkey, pork bbq all cooked, prepared days prior without date marking. cdi all tcs rte foo |
| 2017-11-06 |
37 |
no points deducted3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed large bag rice, gravy mixes, not seal |
| 2017-11-06 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving inside walk-in cooler, cooking and kitchen equipment throughout i |
| 2017-11-06 |
45 |
repeat4-501.11 maintain equipment in good repair. observed handles on reach-in cooler broken in need of replacing; observed rusty shelving inside walk-n in need of resurfacing. (points not increased due to improvement) |
| 2017-08-07 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving inside walk-in cooler). |
| 2017-08-07 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed handles on reach-in cooler doors in need of repair; rusty shelving inside walk-in cooler. |
| 2017-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked beef burgers stored in hot box held hot at 110f; cdi burgers reheated on grill to 165f and placed into functioning hot holding unit. (rcp for hot holding discussed with |
| 2017-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-06-29 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-29 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved gravy and gryo meats hot held in hot box measuring below 135f (see chart) |
| 2017-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-06-29 |
53 |
no points deducted6-501.11floors, 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 damaged flooring at service line and beneath 3 compartment sin |
| 2017-06-29 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed leak at hand sink in back kitchen area in need of repair.observed rusty shelving inside walk-in. |
| 2017-03-15 |
53 |
no points deducted6-501.11floors, 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 damaged floors throughout, missing grout with some broken tile |
| 2017-03-15 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking / kitchen equipment surfaces, shelving throughout). |
| 2017-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-15 |
35 |
no points deducted3-602.113-602.11 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. -pfo |
| 2017-03-15 |
31 |
repeat3-501.15 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 large sealed container of gravy cooling in stand up cooler unit measu |
| 2017-03-15 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken tenders and fried squash stored under hot holding unit (lamps) measuring 105-110f. cdi tenders and squash discarded by management. |
| 2017-03-15 |
13 |
repeat3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above bbq inside reach-in cooler unit; cdi eggs stored beneath rte foods. |
| 2016-12-12 |
47 |
4-602.13 nonfood contact surfaces - c; observed underneath surfaces of fryers collecting heavy debris in need of cleaning; observed shelving with old foil coverings in need of removal. |
| 2016-12-12 |
31 |
repeat3-501.15 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 large containers of corn, rice cooling on prep table measuring 95f, |
| 2016-12-12 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork bbq stored on steam table measuring 120f; (keep product mixed / stired to maintain uniform temp). observed lamb (gryo meat) stored in broth on stove top measuring 1 |
| 2016-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above raw vegetables in reach-in prep cooler. cdi eggs properly stored. |
| 2016-08-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried chicken in hot holding unit was recorded below 135f (see chart). cdi- product voluntarily discarded. |
| 2016-08-04 |
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 a pan of chicken wings on prep table in silan wrap. employee stated it was coo |
| 2016-08-04 |
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 several spice bottles unlabeled. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several products in flip top unit 2 were holding above 45f (see chart). ehs thermometer recorded a maximum ambient air temp. of 49f. cdi- all food in unit was brought to wic to cool down |
| 2016-08-04 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed purse stored on back shelf above facil |
| 2016-08-04 |
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. observed several knives stor |
| 2016-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - consumer advisory incomplete. only one section of the board with asterisk denoting eggs. missing disclo |
| 2016-06-20 |
54 |
-6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. - repeat - observed employee personal items an |
| 2016-06-20 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on shelving, drawers holding utensils, and reach in coolers. |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. 0 pts - observed rusting shelving and chipping shelving of prep table. . |
| 2016-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet wiping clothes on prep tables. when not in use place in buckets. |
| 2016-06-20 |
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 all items that were in the process of cooking to cooling and room tem |
| 2016-06-20 |
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 - 0pts - observed pork, slaw, and feta not being labeled. observed items being mislabeled. cdi- proper labeling of product. ensure that pro |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - raw shell eggs (66f), ham (50f), cheese (47f), and other raw protein (47-48f) were out of temperature compliance. cdi- all product was properly cooled down in walk in cooler as it was |
| 2016-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed hash browns reading 90f and sausages reading 102f. cdi- items reheated. employees leaving items at room temperature until order is up. discontinue this practice. all foods sh |
| 2016-06-20 |
17 |
•3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - observed yams and pork being reheated in hot holding wells. product on the line for an 1.5 hours and reading 107-120f. cdi- product moved to oven |
| 2016-06-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed several beverages throughout the kitchen. observed a tortilla that was half consumed in the kitchen under the steam line. eating shall not be allowed in the kitchen. create a designated area for a |
| 2016-03-02 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employee dumping coffee into handwash sink. cdi- explained to pic that handwash sinks are only for handwashing. |
| 2016-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, beef patties, cut tomatos, and cheese all above 45f (see chart). thermometer in unit read about 50f. cdi- it was determined unit was not properly functioning. all |
| 2016-03-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe employee crack egg and proceed to change gloves without washing hands. |
| 2016-03-02 |
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 main menu board not complete. no asterik or indicator on any of the food items indicating w |
| 2016-03-02 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee drinks and personal items stor |
| 2016-03-02 |
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 damaged ceiling tile in dry storage area. |
| 2016-03-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door was open and screen door had opening on bottom. provide weather strip to prevent rodent entry. no points deducted. |
| 2015-10-21 |
46 |
general comment 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 active washing taking place in 81f water. cdi - new water was provided above 110 |
| 2015-10-21 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and plastic containers stacked wet. |
| 2015-10-21 |
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 10/30/2015 4-502.11(b) provide accurately calibrated thermometer |
| 2015-10-21 |
31 |
repeat violation 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 cut tomatoes and lettuce in the prep unit and reach in |
| 2015-10-21 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the prep unit by the grill holding above 45f (see temp chart). items haven't been in there longer than 4 hours. cdi -items were taken to the walk in |
| 2015-10-21 |
13 |
general comment 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw pork and unpasteurized eggs in the walk in cooler. cdi - chicken was moved to the bottom shelf.3-302.11(a) separate raw animal foods f |
| 2015-07-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed bbq, hamburgers, chicken and chicken fingers hot holding below 135f. cdi - all items reheated above 165f. |
| 2015-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the prep cooler by the grill holding above 45f. cdi - items were moved to the walk in to cool. items in the prep unit were moved to another unit and maintenance will |
| 2015-07-22 |
31 |
repeat violation 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 cabbage, cut tomato and lettuce cooling the prep |
| 2015-07-22 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple containers stacked wet. |
| 2014-10-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfgeneral comment |
| 2014-10-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pgeneral commentobserved raw marinated beef stored above breaded onion rings. onion rings are deep fried and are not eaten raw |
| 2014-10-16 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions - psanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials.observed 2 containers of sanitizer stored in bottle |
| 2014-10-16 |
31 |
3-501.15 cooling methods - pf3-501.15 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 diced tomatoes in flip top unit at 54f. obser |
| 2014-10-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.general commentobserved 2 boxes of fries stored directly on freezer floor. cdi by picking boxed fries off of floor. |
| 2014-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths stored on prep tables and cutting boards throughout kitchen. |
| 2014-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.general commentobserved a couple stacks of containers with wet present on surface. |
| 2014-10-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.general commentobserved some corner wall damage at drink station |
| 2014-10-16 |
45 |
4-501.11 maintain equipment in good repair.general commentobserved some refridgerator gaskets torn or split. replace |
| 2014-10-16 |
47 |
4-602.13 nonfood contact surfaces - c4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some mildew collecting on outer non food contact surface on ice dispenser at soda drink station. |
| 2014-10-16 |
51 |
5-501.17 toilet room receptacle, covered - c5-501.17 provide a covered waste bin in female restrooms.observed no covers on receptacles in women's restrooms. |
| 2014-10-16 |
54 |
6-202.11 light bulbs, protective shielding - c6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. general commentmissing light shield from lightbulb under kitchen hood |
| 2014-10-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p general commentobserved employee wash hands and then turn faucet knob off prior to hand drying. cdi by informing employee on proper handwashing procedures. |
| 2014-10-16 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required.general commentobserved employee leave station and return without washin hands in between glove change. |
| 2014-10-16 |
4 |
2-401.11 eating, drinking, or using tobacco - c2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage in uncovered cup and stored on top dry storage shelf above single service items.cdi by relocat |