| Violation Date |
Code |
Description |
| 2018-12-28 |
54 |
general comment. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. in reach in cooler, observed food employees opened bottle of water and yogurt being stored with facility's foods. spoke to pic ab |
| 2018-12-28 |
34 |
verification required. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved facility with no thin prope thermometer. |
| 2018-12-28 |
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 pans of chicken were tightly covered and stacked on top of each other. cdi- once ch |
| 2018-12-28 |
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. -pfobserved following items not date marked: collard greens, rice, sliced tomatoes, chili and hummus. pic knew when items were |
| 2018-12-28 |
20 |
general comment. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin reach in cooler observed three pans of cooked chicken with temperatures ranging from 57-44f. pic stated chicken was cooked last night and placed in reach in cooler aro |
| 2018-12-28 |
14 |
general comment. 4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed microwaves with food debris and splatter. pic stated microwaves are cleaned every 2-3 days. educated pic that micro |
| 2018-12-28 |
13 |
repeat violation. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin reach in cooler, observed raw shell eggs being stored over ready to eat foods. these foods included mac and cheese, rice, and chicken. cdi- eggs were removed and placed |
| 2018-12-28 |
1 |
repeat violation. 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic present has no food protection manager certification. |
| 2017-11-20 |
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. clean splatters from walls and floor around cook line. |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in reach in coolers and splatters inside microwaves. |
| 2017-11-20 |
45 |
4-502.11(a) maintain utensils in good repair. 4-501.11 maintain equipment in good repair. repair broken lid on chest freezer. |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs stored above cheese and tortillas in reach in cooler. |
| 2017-11-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-06-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-06-01 |
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 chicken wings cooling while tightly wrapped in reach in cooler. cdi - wrapping ven |
| 2017-06-01 |
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. clean splatters from walls and floor around cook line. |
| 2017-06-01 |
45 |
4-502.11(a) maintain utensils in good repair. a few plastic food pans have melted and are no longer smooth and easily cleanable. 4-501.11 maintain equipment in good repair. repair broken lid on chest freezer. |
| 2016-11-29 |
45 |
4-502.11(a) maintain utensils in good repair. a few plastic food pans have melted and are no longer smooth and easily cleanable. |
| 2016-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p three large containes of rice and one of wings stored on counters off of temperature control and holding below 135f; pic indicated these are in prep. cdi - products separated into small |
| 2016-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf a few metal food pans stacked and sotred as clean with heavy carbon accumulation. cdi - all sent to dish aea for reprocessing. |
| 2016-11-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at hand sink. cdi - paper towels restocked. 6-301.14 post a handwash sign at each handsink. no hand washing sign in restrooms. cdi - adhesive hand |
| 2016-11-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed both kitchen staff wash hands in thee compartment sink. cdi - verbal correction of where to wash. |
| 2016-11-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager cetification. work towards cerrtification. |
| 2016-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken wings in pan stored on prep table shelf < 135f. pic states that they are cooling. cdi by placing in cooler to complete the cooling process. (< 1 hr per pic). obs |
| 2016-04-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-04-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in wiping cloth bucket testing 0ppm chlorine. cdi by refill and test at 100ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and tou |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken quarters stored outside of refrigeration > 45f. pic states that he was getting ready to chop chicken. cdi by returning chicken to cooler until pic is ready to wo |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed microwave on top shelf in poor repair. peeling and flaking off of inside of microwave. |
| 2016-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bags of flour, sugar, and rice. |
| 2016-04-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaner stored on dry food storage rack. cdi by relocating to chemical storage.7-208.11 store labeled, first aid supplies to prevent contamination.-p observed rubbing alcohol sto |
| 2015-11-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in upright cooler with food items. cdi removed. |
| 2015-11-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handwash sink without hand towels. cdi add hand towels. |
| 2015-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multi-use plastic containers with stickers and sticker residue stored as clean. cdi by wash, rinse, sanitize, removing stickers. |
| 2015-11-02 |
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 chicken, rice stored in upright cooler without proper date marking. cdi by date marking. |
| 2015-11-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-11-02 |
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 wiping cloths stored in soiled water.3-304.14(b) hold in-use wiping cloths in sanitizer bet |
| 2015-11-02 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handwash sink without waste bin. |
| 2015-11-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preparing food without hair restraint. |
| 2015-06-29 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood. |
| 2015-06-29 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair cold water faucet on hand sink in kitchen. |
| 2015-06-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: baked chicken 115f on counter. reheated to 165f and leftovers placed in cooler. |
| 2015-06-29 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-11-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: leg quarters less than 130f. cdi-placed in cooler. |
| 2014-11-06 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: facility must have test kits for sanitizer. verification needed. |
| 2014-11-06 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue reusing to go containers. single use only. |
| 2014-11-06 |
33 |
3-501.13 thawing - c: observed fish filets thawing in standing water. must thaw in cooler, under running water, or microwave as a part of the cooking process. |
| 2014-11-06 |
31 |
3-501.15 cooling methods - pf: observed pans of wings cooling on counter. wings 137f. must cool in cooler, freezer, or ice bath. cdi-placed in cooler |
| 2014-11-06 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. facility opened 10/16/14. |