| Violation Date |
Code |
Description |
| 2018-11-29 |
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. personal phone stored on top of microwave. |
| 2018-11-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf improper cooling methods observed (see # 18). use aforesaid proper cooling methods. |
| 2018-11-29 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p first aid supplies stored on top of ice machine. cdi- moved to office. |
| 2018-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcheese in ice bath holding above 45f (see chart). cheese was in a plastic container and was overstacked. use metal containers and do not stack so high. cdi- discarded. |
| 2018-11-29 |
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 lintin in wic holding in temp. danger zone in covered plastic containers. pic stated he started cooling proccess at 11:00am |
| 2018-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one cup of water without lid stored over drying dishes on drying shelf. repeat cdi - pic voluntarily discarded. -1- repeat |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bowl of shrimp in water stored in basin of handsink at beginning of inspection. cdi - pic voluntarily discarded shrimp and cleaned handsink. -1- |
| 2018-06-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed one pan of molded cheese in low boy drawer. cdi - pic voluntarily discarded. -0- |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked pans with sticker residue transferring from outside of one pan to the food contact surface of the next pan. cdi - pans sent to dish machine fo |
| 2018-06-28 |
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 cut tomatoes cooling in flip top and in walk in cooler stacked with lids t |
| 2018-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen near first handsink to the far right upon entering. -0- |
| 2018-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food employees wearing hair restraints at beginning of inspection. -0- |
| 2018-06-28 |
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 spice scoops along hallway shelf with handles touching food. -0- |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked deep plastic bins under griddle near office. -0- |
| 2018-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go trays brought into facility yesterday stored directly on floor. -0- |
| 2018-06-28 |
45 |
4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c stationary equipment shall be sealed to adjacent wall if the area is subject to moisture or seepage. observed loose and missing caulk at pre-rinse of dish machine. -0- |
| 2018-06-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed women's restroom toilet on the right not flushing. -0- |
| 2018-06-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed missing baseboard moulding near walk in cooler and facility uses pressure washer onc |
| 2018-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 1 employee beverage uncovered / unprotected and stored over prep table. |
| 2018-02-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed some pans and plates stored as clean but soiled with food debris. cdi, equipment relocated for cleaning.4-501.111 manual warewashing equipment, hot |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken and beef overstacked in prep unit above 45 degrees f. cdi, operator voluntarily discarded food. |
| 2018-02-07 |
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 container of rice not date marked from monday according to pic and noodle with date of prepara |
| 2018-02-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c- observed cleaned lids wedged between wire and soiled area of wall at 3 compartment sink. |
| 2018-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some shelving accumulating soil and grease accumulating between cooking equipment. observed some sticker residue on outside of clean pans. repeat. |
| 2018-02-07 |
37 |
3-307.11 miscellaneous sources of contamination - c - provide splash guard between handwashing sink and prep sink in kitchen to prevent contamination of food and food contact surfaces from hand washing process. |
| 2017-11-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on prep table. observed employee wallet stored on ice machine and employee food stored above consumer items in low rea |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease accumulating between fryer equipment in kitchen. observed sticker residue on outside of containers stored as clean. |
| 2017-11-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed broken fryer basket, damaged strainer and pot that was damaged but stored as c |
| 2017-11-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - food equipment shall air dry after cleaning. observed employee towel drying plastic cups. |
| 2017-11-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on bottle of bleach for dish machine. observed towel around waist of employee. |
| 2017-11-06 |
38 |
2-402.11 effectiveness-hair restraints - c - observed watch worn around wrist of food employee. |
| 2017-11-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed pot holders stored next to spray bottle of cleaner. observed fuel cartridge stored over prep table.cdi, items relocated for proper storage. |
| 2017-11-06 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - - observed some residue beginning to collect on bottom of internal component of ice machine. |
| 2017-11-06 |
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 turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed chicken, yogurt, lentil above 45 degrees f in flip top prep refrigerator. ambient air temperature of flip top prep uni |
| 2017-08-21 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed potatoes cooing on rack and pic touched potatoes with their bare hands. cdi, potatoes that was touched voluntarily discarded by pic. |
| 2017-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed bag of raw meat with commercial packaging open stored over fries in white freezer chest. cdi, raw meat relocated for proper storage. |
| 2017-08-21 |
14 |
x4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some metal pans and cutting board stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. improvement made since previous ins |
| 2017-08-21 |
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 baked potatoes cooling on rack at ambient room temperature. observed ric |
| 2017-08-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on prep table. |
| 2017-08-21 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed several bowls used as scoops in food containers. use scoop with handle. |
| 2017-08-21 |
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 soiled cloth located above clean equipment on storage rack. |
| 2017-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed flip top prep refrigerator not holding required ambient air temperature.4-205.10 food equipment, certification and classification - c - observed white frigidaire freezer in kitchen with n |
| 2017-08-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed pot of onion and bags of onion stored on ground in kitchen. observed boxes of vegetable stored on ground in walk in freezer. |
| 2017-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster lid open and flies near back door of kitchen. |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some grease accumulating in fryer unit doors and between equipment along line. • |
| 2017-06-12 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed power cords stored on dry storage rack with clean equipment and on prep table in kitchen. |
| 2017-06-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some small bowls, tongs, and several cutting boards stored clean but soiled with food debris. cdi by instruction, equipment relocated for cleaning. repeat |
| 2017-06-12 |
8 |
6-301.11 handwashing cleanser, availability - pf - hand soap shall be provided at each handwashing sink used by food employees. observed no hand soap available in women's restroom. cdi, operator provided hand soap. |
| 2017-06-12 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed a food employee enter kitchen from back door but did not wash their hands upon returning to kitchen. cdi by instruction. |
| 2017-03-08 |
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 employees turn faucet off with their bare hands after handwashing. cdi by instruct |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed raw chicken and cheese cold held on improper ice bath and overstacked above 45 degrees f. cdi, operator transferred foo |
| 2017-03-08 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed sanitizer too high in several sanitizer buckets and being dispensed from sink above 400ppm as registered by test strips. cdi, operator duluted sanitizer to |
| 2017-03-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed some pots stored clean but soiled with debris. |
| 2017-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled cloth stored around waist of food employee. repeat. observed wet cloths stored on outside of sanitizer containers. |
| 2017-03-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed beans in deep containers cooling on prep tables. observed cut tomatoe co |
| 2016-12-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed some baseboard tile damage on wall and floor juncture behind ice machine. |
| 2016-12-21 |
52 |
5-501.15 outside receptacles - c - accumulation of debris and insect and rodent attraction and harborage should be minimized around outside dumpster. observed cardboard boxes and debris around outdoor dumpster. |
| 2016-12-21 |
45 |
4-101.19 nonfood-contact surfaces - c - nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling shall be constructed of smooth, nonabsorbant and corrosion resistant. observed absorbant cardboard stored on shelf ab |
| 2016-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - store s|ingle-service articles in original protective packaging. observ|ed single-service containers uncovered / unprotected and soile |
| 2016-12-21 |
39 |
3-304.14 wiping cloths, use limitation - c - store wiping cloths in sanitizer in between uses. observed wiping cloths stored around food employee waists. |
| 2016-12-21 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed employee pick up equipment that fell on floor and proceed to handle clean equipment at clean drainboard at dish machine. cdi by instruction. |
| 2016-12-05 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed oven and grill cleaner container stored on same rack as trays. cdi, cleaner relocated for proper storage. |
| 2016-12-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverage stored below prep table. cdi by instruction. |
| 2016-12-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed a food employee not vigorously rub hands for 10-15 seconds when washing hands. cdi by instruction . |
| 2016-12-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed container stored in handwashing sink in kitchen. cdi by instruction. |
| 2016-12-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - foods shall be covered in wrappings, packages or covered containers. observed several containers of food uncovered / unprotected in flip top prep unit. cdi by instruction. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - food contact surfaces shall be clean to site and touch. observed several plates stored clean but soiled with food debris. observed metal pans being stored cl |
| 2016-12-05 |
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 container of simosas and cooked potatoes not date marked over 24 hours and several foods prepared from the day prior according to |
| 2016-12-05 |
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 working containers of spices and ingredients not labeled. |
| 2016-12-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed dosa machine with no data plate showing that it meets ansi / nsf commercial standards. photo taken of machine. operator st |
| 2016-12-05 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers of food staff except a plain wedding band. observed watches worn on wrists of 2 food employees. |
| 2016-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet and soiled cloths stored on prep tables upon arrival. |
| 2016-12-05 |
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 several single-service bowls being used as scoops in dry food storage c |
| 2016-12-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed clean cups stored on tray collecting food debris and soiled. observed ice wands uncovered / |
| 2016-12-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. observed several boxes of foods stored on ground in walk in freezer. repeat. |
| 2016-12-05 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil .observed soil and debris accumulating on shelving throughout facility, inside flip top prep refrigerator, on shelving inside walk in cooler. obser |
| 2016-12-05 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facility shall be free from unnecessary items and litter such as equipment no longer used or needed .observed equipment stored on floor of walk in freezer that operator stated was |
| 2016-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed cooked meat overstaked in prep unit at 53 degrees f. cdi, product over temperature voluntarily discarded by pic. repeat. |
| 2016-09-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed boxes of chiken stored on ground in walk in cooler. operator stated was from recent delivery. |
| 2016-09-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c- store clean eqiupment in clean, dry areas. observed clean equipment stored on ground in walk in freezer. observed ice wands stored on shelving r |
| 2016-09-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken stored in containers in contact with raw lamb. observed raw chicken stored over contain |
| 2016-09-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some sticker residue accumulating outside of containers in facility. |
| 2016-09-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed general cleaning needed behind cooking equipment and on sides of equipment with grease residues observed on side of fryer equipment. |
| 2016-09-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non nsf / ansi certified vegetable slicer and non commercial beverage dispenser in facility. |
| 2016-06-29 |
6 |
2-301.12 cleaning procedure - p- use proper procedures to wash hands. observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. cdi by instruction.2-301.14 when to wash - p - wash hands after activities that contaminate them |
| 2016-06-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed chlorine sanitizer below required concentration at dish machine. cdi, oper |
| 2016-06-29 |
17 |
3-403.11 reheating for hot holding - p - ensure food is reheated to proper temperature. observed chicken reheated to 154 degrees f. cdi, operator reheated chicken to 173 degrees f. |
| 2016-06-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f. observed chicken held at table that operator stated was recently cooked held at 89 degrees f. |
| 2016-06-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs food shall be cold held at 45 degrees f and below. observed cut tomatoes overstacked in flip top prep unit at 51 degrees f. cdi, |
| 2016-06-29 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed several spices and ingredients not labeled along prep line. repeat. |
| 2016-06-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed bowls and pans being wet stacked on clean drainboard of 3 compartment sink and storage rack across from 3 compartment sink. |
| 2016-06-29 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and be used according to manufacturers intended use. observed a household use only steamer stored in facility on rack near dish machine. observe |
| 2016-06-29 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris accumulating on lids of storage containers in kitchen. observed sticker residue accumulating on outside of clean pans. |
| 2016-06-29 |
52 |
5-501.110 storage refuse, recyclable and returnables - c - refuse and recyclables shall be stored in receptacles or waste handling units so that they are inaccessible to insets and rodents. observed several cardboard boxes and food containers stored on gr |
| 2016-06-29 |
36 |
6-202.13 insect control devices, design and installation - c - insect control devices shall be installed so that contamination of equipment is prevented. observed insect control device located above clean drainboard of 3 compartment sink. |
| 2016-03-17 |
18 |
3-501.14 cooling - p - observed large container of rice cooling from previous night in walk in cooler and at 53 degrees f. cdi, operator voluntarily discarded rice. |
| 2016-03-17 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - sanitizer shall be provided at required concentration. observed quat sanitizer above 400ppm in 3 compartment sink. cdi, facility will be diluting chemical to required concentration until dispenser providing re |
| 2016-03-17 |
35 |
3-302.12 food storage containers identified with common name of food - c - ingredients not easily recognizable shall be labeled by common name of food. observed food ingridents and spices in containers not labeled by common name of food. |
| 2016-03-17 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed rice cooling in deep covered container from previous night. cdi, rice voluntarily discarded by operator and staff educated on proper cooling methods. |
| 2016-03-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - provide sanitizer at proper concentration. observed quat sanitizer dispenser not dispensing sanitizer at required levels and above 400ppm as registered by test strips. repeat.4-202.11 food-contact |
| 2016-03-17 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed soiledf container stored on clean drainboard of dish machine. |
| 2016-03-17 |
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 rice utensil and utensils at grill stored in water below 135 degrees f. |
| 2015-12-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - food shall be stored in wrappings, packages, or covered containers. observed several cooked foods and soups not covered or protected in walk in cooler. cdi, operator volunt |
| 2015-12-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed detergent cleaner being dispensed at 3 compartment sink sanitizer dispenser |
| 2015-12-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark tcs foods that are ready to eat and held on site over 24 hours. observed several foods such as cooked potatoes, cooked chicken, cook |
| 2015-12-07 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed fermented rice, lentil, and water in several containers that was made for on-site dosa food. pic stated that product was fermente |
| 2015-12-07 |
30 |
• | 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf - observed fermentation process for dosa being completed on site according to pic. facility to discontinue process until a haccp plan and variance is submi |
| 2015-12-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - food shall be stored 6 inches from the ground. observed container of potatoes and chile in containers on floor of walk in cooler. |
| 2015-12-07 |
4 |
•2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed an uncovered employee beverage and twist top employee beverage stored in prep cool |
| 2015-12-07 |
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 several bowls being used as scoops. observed in-use utensils stored in |
| 2015-12-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed wooden paddles that operator stated were clean stored on contact with soiled area of sink a |
| 2015-12-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed sanitizer dispenser at 3 compartment sink not discharging proper levels of chemicals. calibrate.4-202.11 food-contact surfaces-cleanab |
| 2015-12-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. oberved black baseboard peeling from wall and edge of canwash. repair. |
| 2015-12-07 |
39 |
l3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer buckets in between uses. observed several wet wiping cloths stored on counter surfaces and stored under cutting boards. |
| 2015-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed twist top employee beverage stored on freezer behind front counter. |
| 2015-09-28 |
6 |
2-301.12 cleaning procedure - p - use proper methods to wash hands. observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw meat stored over cooked chicken in walk in cooler. cdi, raw meat relocated for proper storage. |
| 2015-09-28 |
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 cooked potatoes, garlic and oil based sauce, potatoe dabeli with a date ofp reparation of 9/1 |
| 2015-09-28 |
35 |
3-302.12 food storage containers identified with common name of food - c - food stroage containers with dry ingredients shall be labeled by common name of food. observed powdered sugar without a label in dry good storage area. improvements made since last |
| 2015-09-28 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed several soiled linens stored on shelf above 3 compartment sink and |
| 2015-09-28 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cle3aned as often as necessary to keep them clean. observed clean drainboard soiled with food debris. clean. |
| 2015-09-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - remove unused equipment. observed steam well not used in facility. remove unused equipment.6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be desig |
| 2015-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of raw chicken and other foods stored on ground in walk in freezer. |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - pic lila rewashed. |
| 2015-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans, cups, plates and several items stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the fl |
| 2015-05-11 |
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 on the grill that is 103f. cdi - explained t |
| 2015-05-11 |
37 |
general comment 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed saran wrapped open boxes on the dry storage shelf. cdi - items were placed into ziploc bags. |
| 2015-05-11 |
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 spices at the grill unlabled. label spices. |
| 2015-05-11 |
2 |
general comment 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p 2-201.11(e) ens |