| Violation Date |
Code |
Description |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gasket, build up from equipment handles, and dark build up from walk in cooler door. improvement noted from last insp |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gasket on walk in cooler door. 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, durabl |
| 2018-03-27 |
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. scoop stored with handle down touching raw chicken wings. cdi - scoop sent to di |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two kitchen staff members working with food with no hair restraints. ensure all employee wear hair protection while workin |
| 2018-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of yellow liquid with no label near dish area. cdi - discarded. |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-03-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-10-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-10-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p sliced ham stored on shelf below raw shrimp and raw fish in walk in cooler. cdi - rearranged with raw shrimp and raw fish on bottom. |
| 2017-10-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of degreaser with no label under veggie prep sink. cdi - labeled during the inspection. |
| 2017-10-31 |
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. scoop stored with handle contacting salt in salt bin. cdi - scoop reinserted with |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. visible food debris on clean drain board of three comp sink. clean. |
| 2017-05-02 |
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. raw chicken wing scoop stored with handle contacting raw chicken in walk in cool |
| 2017-05-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few house flys in facility. work with pest control service provider to eliminate pests. |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes overstocked in flip top; top portion holding above 45f. cdi - out of temp portion discarded. |
| 2017-05-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-11-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. reminded pic that the grace period is expiring and the facility will lose 2 points on subsequent inspections withou |
| 2016-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pan of water stored in the front handsink while employees are cleaning. cdi - pan removed from handsink. |
| 2016-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above ground beef pattys in low prep cooler. cdi - rearranged with raw chicken on the bottom. |
| 2016-11-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up at the seem where the ice deflector and in ice machine meet. clean. |
| 2016-11-21 |
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. one scoop stored with handle buried in flour. cdi - scoop reinserted with handl |
| 2016-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. solution in buckets used to stored wet wiping cloths testing at 0ppm chlorine. cdi - chlorine added until solution tested at 100ppm. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food debris from shelves in dry goods area. |
| 2016-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of bleach with no label. cdi - labeled during the inspection. |
| 2016-04-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employees not made aware of employee health policy. cdi by instruction; copy of policy in english and spanish given |
| 2016-04-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees belongings including food, drinks, purses etc. stored in several areas throughout facility. |
| 2016-04-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips available. verification required. |
| 2016-04-20 |
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 spatula in container of room temperature water. cdi by emptying |
| 2016-04-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in red buckets well over 200ppm chlorine (test strip bleached out). cdi by emptying; instruction and demonstration given to pic on how to properly mix chlor |
| 2016-04-20 |
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 two large containers of cut lettuce in walk in cooler without dates. lettuce was chopped yesterday. cdi by labeling with yesterd |
| 2016-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings in fryer basket 105-110f. cdi by reheating to 165f. be sure not to cook too many wings in advance in order to maintain proper temperatures. |
| 2016-04-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. discussion with pic indicated that buckets used to shake wings in sauce are washed once per day. cdi by instruction; buckets must be washed at least every |
| 2016-04-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee get raw chicken wings out of container in walk in cooler and then continue on to handle single service items without changing gloves/washing |
| 2016-04-20 |
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 employee use bare hands to turn off faucet. cdi by instruction. |
| 2016-04-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. 2 point deduction not taken until 210 days from date permit was issued. |