| Violation Date |
Code |
Description |
| 2018-11-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belts and apron stored on cart beside food items. cdi pic removed items during the inspection.6-403.11 designated areas-employee |
| 2018-11-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probe thermometer in the facility. ensure thin-prober thermometer is provided in the facility at all times. cdi pi |
| 2018-11-20 |
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 cut tomatoes and prepped salads cooling in 2 door reach in unit tightly co |
| 2018-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above rte food in reach in unit and cooked chicken stored below raw beef in walk in cooler. cdi pic moved raw shrimp and cooked chicken to proper location.3-302.1 |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler. |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in reach in cooler measuring above 45f. cdi by rapid cooling. |
| 2018-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stord improperly in dish area. cdi by removal to proper storage location. |
| 2017-11-20 |
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 two wet cloths stored outside of buckets. also observed one bucket low in concentration. c |
| 2017-11-20 |
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 large tubs of rice cooling down from earlier cooking with lids on. cdi- rice d |
| 2017-11-20 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. back of ice machine has black build-up. clean ice machine. repeat. |
| 2017-06-30 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observe a chef wash hands in handsink for less than 5 seconds and not use soap.2-3 |
| 2017-06-30 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p food employee was cutting celery with bare hands. cdi- employee stopped. |
| 2017-06-30 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observe emloyee washing dishes in 3 compartment sink but sanitizer compartment was not filled and dishes were not soaking in sanitizer. cdi- sink was filled with sanitizer.4-602.11( |
| 2017-06-30 |
33 |
3-501.13 use approved thawing methods. raw shrimp thawing in a bowl of thawing water. cdi- water turned on for proper thawing. |
| 2017-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some minor flies in kitchen. |
| 2017-06-30 |
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 large tubs of noodles and rice in wic cooling down with lids on. cdi- lids re |
| 2016-12-30 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried shrimp sitting out recorded below 135f (see chart). cdi- shrimp voluntarily discarded. |
| 2016-12-30 |
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. observed personal food stored in wic above faci |
| 2016-12-30 |
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. one sanitizer bucket low in concentration |
| 2016-12-30 |
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 some dented cans stored alongside non-dented cans. cdi- dented cans removed and segregated. |
| 2016-12-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some sugar/salt/water bottles not labeled. |
| 2016-12-30 |
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 cooked noodles in a tub with lid tightly fastened. noodles were recorded at 55f |
| 2016-12-30 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. some black build-up on interior wall of ice machine. clean ice machine. |