| Violation Date |
Code |
Description |
| 2018-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in prep areas of facility. |
| 2018-06-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soiled dishes stored overnight in facility. |
| 2017-10-13 |
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 pasta cooling 1 hour at 69f tightly covered in the reach-in cooler. |
| 2017-06-28 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed several single use containers (butter, sour cream) being reused as food storage containers. purchase nsf approved containers for use. cdi-product discarded. |
| 2016-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths lying around on countertops. |
| 2016-12-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in spray bottles greater than 400ppm. (test strip bleached out). cdi-solution remade to correct concentration. |
| 2016-12-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over rte ham in the reach-in cooler. cdi-product relocated. |
| 2016-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pan stored in handwashing sink. cdi-pan removed. |
| 2016-09-29 |
8 |
6-301.11 provide soap at all hand sinks. pf observed hand sink near steam table out of soap. cdi: soap replenished |
| 2016-09-29 |
13 |
3-302.11 store raw meat, fish, pork and poultry arranged according to final cook temperature and away from ready-to-eat items (rte), in freezer, when raw protein items are not in manufacturers' intact packaging. p observed raw pork, ground beef, fish an |
| 2016-09-29 |
21 |
3-501.17 ensure rte, tcs foods are date labeled properaly - if freezing is used, label accordingly to determine the date of discard or use-by day in which day 1 is the day of prep/freezing then day 2 starts on day of thaw; properly date label milk once op |
| 2016-09-29 |
19 |
3-501.16 (a)(1) maintain hot holding temperatures for tcs hot food at or above 135f. p observed dirty rice out of temp. cdi: re-heated to 168f |
| 2016-09-29 |
49 |
repair leaking spray nozzle at 3-comp. sink. |
| 2016-09-29 |
54 |
continue efforts to shield bulbs above food prep and storage (new shields were at faciitiy at time of inspections, ready to be installed). |
| 2016-06-16 |
46 |
4-302.14 when using quatenary ammonia sanitizing solution (tablets); ensure quat test strips are available to ensure proper concentration. |
| 2016-06-16 |
43 |
4-903.11(a)(c) store boxes of single services on racks or shelving at least 6 inches above the floor. observed boxes of single service trays stored on the floor. |
| 2016-06-16 |
31 |
3-501.15 cool foods rapidly using thin, shallow layers of food, uncovered or very loosely covered. pf observed sauce with vegetables cooling in tightly covered container. cdi: item discarded. |
| 2016-06-16 |
26 |
7-201.11 store chemicals away/below prep, food, clean equipment, etc. p observed spray bottle of bleach stored on prep table near celery. cdi: chemical relocated. |
| 2016-06-16 |
21 |
3-501.17 properly date mark tcs, rte foods with date opened or prepared - use or discard foods stored at or below 41 w/in 7 days; foods at 42-45f w/in 4 days. pf observed no date marking. cdi: date lables marked. |
| 2016-06-16 |
19 |
3-501.16 (a)(1) maintain hot holding temperatures for time/temperature control for safety foods (tcs) at or above 135f. p observed fried chicken and dirty rice <135f (see chart). cdi: items discarded, voluntarily. |
| 2016-06-16 |
18 |
3-501.14 ensure cooked food is cooled from 135f to 70f w/in 2 hours and then to 45f in additional 4 hours (6 hours total cooling time). p observed sauce with vegetables cooked and placed in reach-in at 11:00 a.m. at 92f temped at 3:50 p.m. cdi: sauce di |
| 2016-06-16 |
14 |
4-501.114 provide sanitizer at proper concentration (bleach/water = 50-100 ppm, quat = 200 ppm) available for use if necessary during preparation. observed no prep or utensil washing/sanitizing during inspection, therefore no violation, but recommend hav |
| 2016-06-16 |
13 |
3-302.11 store raw eggs below/away from all ready-to-eat foods (rte). p observed container with eggs stored with ready-to-eat foods (rte) in reach. cdi: eggs relocated to bottom shelf of reach-in. |
| 2016-06-16 |
4 |
2-401.11 store employee beverages below/away from food, food storage, clean equipment and prep surfaces. observed employee drinks stored above food in reach in units. cdi: drinks relocated properly. |