| Violation Date |
Code |
Description |
| 2018-10-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed quat sanitizer being used in bucket without proper test strips. cdi: sanitizer bucket dumped and bleach being used. |
| 2018-10-17 |
35 |
repeat: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, shakers, and one container of sugar not properly labeled. |
| 2018-10-17 |
34 |
4-502.11 (b) good repair and calibration - pf. observed digital thin probe thermometer not working due to battery dead. cdi: battery obtained; thermometer now working properly. |
| 2018-10-17 |
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. -pf. observed tziki sauce that was opened on saturday inside walk-in cooler without date. cdi: properly dated. |
| 2018-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint on the shelving in the walk in cooler. |
| 2018-01-19 |
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 bottle of sauce with no label. |
| 2018-01-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open bag of raw frozen chicken strips stored over other frozen ready to eat foods. cdi by education and correcting storage order. |
| 2017-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly throughout facility. cdi by voluntary disposal. |
| 2017-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top measuring above 45f. cdi by removal to walk in for rapid cooling. |
| 2017-06-30 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed dumpster with missing lids. |
| 2017-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored improperly in the walk in cooler. cdi by removal to proper storage location. |
| 2017-06-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep scoring. |
| 2016-11-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one dirty knife stored as clean on magnetic strip. cdi - moved to wash area. |
| 2016-11-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no pic with approved food safety class at beginning of inspection. cdi - manager with control of employees arrived during inspection. |
| 2016-11-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels for hand sink located around corner, several feet away on prep table. cdi - replaced during inspection |
| 2016-11-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed raw bacon stored over fully cooked chicken in sandwhich unit, repeat. cdi - moved |
| 2016-11-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle containing yellow liquid for sanitizing tables present under sink not labeled. other bottles of sanitizer present were clear liquid. cdi - removed |
| 2016-11-18 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed womans toilet seat loose. |
| 2016-11-18 |
48 |
5-103.12 provide water under pressure to all fixtures.-pfobserved hot water at 3 compartment sink below 90 degrees for several minutes, water temperature after several minutes over 120. water must reach temperature consistently and in a reasonable period |
| 2016-11-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed wood used to hold magnetic strap to wall and wood wall covering over chest freezer not sealed. |
| 2016-11-18 |
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 rice cooling in walkin refrigerator, waiting for use. rice cooling in larg |
| 2016-06-28 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf . 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. hot water at men's restroom sink at 92f, women's restroom at 85f, and at back handwashing sink 83f. pic at |
| 2016-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups stored in open wire dispenser at front service area not protected from possible contamination. provide protection for single service items. |
| 2016-06-28 |
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. plastic bowl being used as a scoop and stored in dry mix. use utensils with hand |
| 2016-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple squeeze bottles of in use sauces and seasonings not labeled. label all |
| 2016-06-28 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. containers of slaw packaged at facility and sliced cheese, both at prep cooler; not under temperature control. pic advised that both were in cooler from previous night. cdi- pic volunt |
| 2016-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. pic advised that basket of cooked chicken wings in walk in cooler were not cooked completely, but is extremely rare to have win |
| 2016-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. no sanitizer provided today. facility was not open for service, but was actively cleaning equipment at start of inspection. pic advised of using chlorine sanitizer and provided test strips. cdi- |
| 2016-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw bacon stored over cooked chicken and bottled water in front prep cooler. cdi- pic corrected storage. |
| 2016-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic edward lee advised that he is going to take proctored exam and one employee has food handler certificate currently. cdi- pic was advised that certificate required i |