| Violation Date |
Code |
Description |
| 2019-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack.repeat violation |
| 2019-01-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.obsevred unlabeled containers of dry foods.cdi labeled. |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and shredded cheese in first cold well on line > 41f. cdi- returned to cooler. cooled to 41f (15 minutes).pic will monitor tcs food temperatures to ensure 41f or below, r |
| 2019-01-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved sanitizer bucket stored in handsink.cdi removed.6-301.11 provide soap for handwashing at each handsink. -pfobserved handsink without hand soap.cdi added hand soa |
| 2019-01-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not a certified food safety manager. |
| 2018-05-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-05-17 |
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 unlabeled containers of dry seasoning. |
| 2018-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverages stored on food prep tables.cdi by discard or stored on designated storage rack. |
| 2018-05-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno test strips provided during inspection.pic provided test strips at end of inspection. |
| 2018-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2017-11-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed doors open on dumpsters. |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in sanitizer testing 100ppm qac. cdi refilled and test at 200ppm qac. |
| 2017-08-17 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep sink in standing water. cdi applied running water. |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese, lettuce x2, on line cold hold > 45f. cdi by voluntary discard by pic. food items were double and triple panned. |
| 2017-08-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bathroom cleaner and window cleaner stored above utensils and food prep table. cdi moved to chemical storage area. |
| 2017-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen area. utilize pest control to control flies. |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of line reach-in cooler. repair |
| 2017-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of shredded lettuce stored on the floor in walk-in cooler. |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters and prep sinks. |
| 2017-03-27 |
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 pico and corn salsa cooling at 68f tightly covered and double stacked. c |
| 2017-03-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 0ppm. cdi-refilled to correct concentration. |
| 2016-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry before stacking. |
| 2016-10-18 |
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 corn salsa cooling in walk in tightly covered. cdi- instruction provided |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cold hold table top unit above 45 f (see temp chart). these items were double panned in wells and it was found unit has been turned off. according to employee, food had |
| 2016-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee opening and draining tofu into handsink. cdi- employee was stopped and instruction provided. |
| 2016-01-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed female restroom to be missing a covered receptacle. provide. |
| 2016-01-04 |
14 |
'4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 1 metal pan with sticker residue on it. cdi- through instruction with pic to re-wash pan and instruct employees to completely remove old stickers whe |
| 2016-01-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager stated he has his servsafe but could not locate certificate during inspection. since facility is a new permit, facility has 210 days to attain certification. |