| Violation Date |
Code |
Description |
| 2018-12-27 |
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 minor food/grease debris build up on floors and |
| 2018-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed minor food debris and grease residue build up on cold holding, hot holding, and cooking equipment. also observed food debris build up on racks in t |
| 2018-12-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed both flip top unit cutting boards in need of replacing or resurfacing do to deep cuts and grooves. |
| 2018-12-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed two employees preparing rte foods, with long hair, without a proper head cover. |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several metal and plastic containers stacked together with sticker and sticker residue left on them and the food contact surface. cdi- all containers |
| 2018-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed soiled scrub brushes and eye protection stored in the hand sink. cdi- pic was made aware of the violation and removed the items. |
| 2018-04-26 |
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 handsink pulling away from wall and in disrepair. |
| 2018-04-26 |
50 |
5-402.13 maintain sanitary sewage system.-p observed 3 compartment sink leaking. |
| 2018-04-26 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. repeat violation. |
| 2018-04-26 |
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 fried onions holding on tp |
| 2018-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sliced roast beef holding on slicer below 135f. observed sandwiches prepared with roast beef below 135f. see temperature chart for temperature observations. cdi all product |
| 2018-04-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-11-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored directly above ready-to-eat tomatoes and cheeses. cdi items relocated.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipmen |
| 2017-11-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of not labeled. cdi sanitizer removed. |
| 2017-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food prep employees wearing bracelets. |
| 2017-11-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at two handsinks. cdi papertowels added. |
| 2017-11-28 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-05-30 |
54 |
6-303.11 intensity-lig//hting - c observed lighting in walk-in cooler not meeting proper intensity. |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce above 45f in prep cooler. cdi lettuce voluntarily discarded. |
| 2017-05-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed qac based sanitizer not dispensing at proper concentration. pic had already contacted maintenance. cdi chlorine based |
| 2016-11-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces.4-501.114 maintain sanitizer at correct concentrations when being used to saniti |
| 2016-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing jeweled rings. |
| 2016-11-16 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed gloves stored under prep sink plumbing. |
| 2016-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast beef and cooked onion holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-11-16 |
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 handsink needing to be recaulked to wall. |
| 2016-11-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility not removing stickers from food containers. |
| 2016-01-26 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitize solution in 3-comp sink cloudy and containing debris. |
| 2016-01-26 |
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 one plastic lid severely chipped in meat prep unit. cdi: item discarded. |
| 2016-01-26 |
41 |
x3-304.12 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 tong handle in chicken container in freezer. handle was touching chick |
| 2016-01-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing sandwiches and other foods on prep line with no hair restraint. |
| 2016-01-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink residue on ice machine plate. pic stated that ice machine is on a weekly cleaning schedule. |
| 2015-09-30 |
21 |
general comment- ensure date marking is consistent. observed dates in walk in cooler with some marked for previous days noting discard date and others marked for future date with no preparation date. either way of date marking is acceptable just ensure th |
| 2015-09-30 |
46 |
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 hot water at hand sink not reaching 100f degrees at tap and decreasing in temperature with time. a |
| 2015-09-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of open single service stored on the floor as well as open single service with food contact surface exposed. ensure singl |
| 2015-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with squirt bottles and lids in the hand sink. ensure hand sink is only used for handwashing. pic removed bottles. |