| Violation Date |
Code |
Description |
| 2018-12-07 |
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 3 plastic containers cracked and melted along the edges and interior. observed 2 |
| 2018-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 plastic containers wet stacked. repeat violation. points were not escalated due to improvement in air drying equipment and utentsils seen and only 2 items wet stacked ove |
| 2018-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at proper concentration. observed quat sanitizer bucket at 50 ppm and several wet wiping cloths on prep surfaces not held in sanitizer. |
| 2018-12-07 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed 2 dented cans stored with other non-dented cans on the rack. cdi pic voluntarily discarded dented cans. |
| 2018-12-07 |
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 large portions of gravy and rice cooling in plastic containers. cdi ehs ed |
| 2018-12-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cut kale, grilled chicken, and goat cheese held past 7 days based on time/temperature window. ob |
| 2018-12-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 large containers of gravy and rice that were made more than 2 hours prior (5am-9am) that were not at 70f (see temp chart). |
| 2018-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -price recorded below 135f (see chart). rice was re-heated (from cold state) earlier that morning. cdi- rice was re-heated to >165f. |
| 2018-07-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfsalmon, romaine lettuce, cheese did not have a date mark. cdi- date of cook/prep added. |
| 2018-07-26 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observe 3 dented cans stored with sound cans. cdi- cans removed from use. area for damaged/dented cans created. |
| 2018-07-26 |
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 one plastic bin was cracked at bottom. cdi- discarded |
| 2018-07-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some plastic bins stacked in a wet manner. stack to allow air drying. |
| 2018-03-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone not segregated |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed rice in a large rub sitting at room temp. pic stated rice was just cooked and |
| 2017-10-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed some packaged meals holding above 45f in reach in units. pic stated they had ju |
| 2017-10-24 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. one employee washed knife in 3 comp. sink and dipped knife in sink but did not allow knife to soak in sanitizer to properly sanitize. assure all utensils are properly washed, rinse |
| 2017-10-24 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfobserved chicken dated for 10/18, one day past 7 day hold window. cdi- chicken discarded.also observed cooked salmon dated for |
| 2017-10-24 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one chef not wearing a hair restraint. |
| 2017-10-24 |
33 |
3-501.13 use approved thawing methods. observed commericially vaccum packaged tuna fillets thawing in reach in unit in package. packaging states to remove from packahge when thawing. facility will remove from packaging when thawing. |
| 2017-06-05 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed soiled dry cloths and some soiled wt cloths stord on prep tables.3-304.14(e) store sanitiz |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or above. -p lettuce, spinach, and diced tomatos all holding above 45f in prep cooler. cdi- all items moved to wic to cool down. |
| 2017-06-05 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe employee wi |
| 2017-02-14 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site,. vr. |
| 2017-02-14 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on shelf above prep area. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-14 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chemical bucket stored on floor as well as low concentration of quat. cdi- bucket exchanged |
| 2017-02-14 |
35 |
•3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). meals in grab and go cooler have labels but labe |
| 2017-02-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed three tubs of rice wrapped in silan wrap recorded above 45f (see chart). pic s |
| 2017-02-14 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. unwashed produce stored over rte rice and beef. |
| 2016-10-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken and turkey burgers holding at 125f. reheated both, 174f and 167f. |
| 2016-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice holding at 49f in walkin cooler. other foods were holding right at 45f. discarded rice. cooler ambient air temperature was at 48f. turned unit down and ambient air tempera |
| 2016-10-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved milk at potatoes not date marked. corrected during inspection. 3-501.18 discard the food requiring date labels once time/temperature |
| 2016-10-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed water bottle stored on same shelf as food. moved to bottom shelf during inspection. |
| 2016-10-07 |
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 large tub. spread out on sheet pans during inspection to r |
| 2016-10-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. test kit on site is water damaged. obtain new quat test stips. return visit required. |
| 2016-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer unlabled. labeled during inspection. |
| 2016-10-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic advised he had not reviewed health policy with staff. left another copy of health policy and he advised he would review wi |