| Violation Date |
Code |
Description |
| 2018-01-04 |
53 |
repeat6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning issues to physical facilities. (o |
| 2018-01-04 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (all kitchen and cooking equipment throughout). |
| 2018-01-04 |
45 |
repeat4-501.11 maintain equipment in good repair. observed numerous fryers, and equipment that are either damaged or non-functional that need repair or replacing. |
| 2018-01-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed numerous containers of yogurt, mayo and sauces stored directly on floor of walk-in cooler. cdi all food products properly stored |
| 2018-01-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-07-14 |
53 |
repeat6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (obs |
| 2017-07-14 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all kitchen/cooking equipment; shelving throughout, lids to dry food |
| 2017-07-14 |
45 |
4-205.10ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf / ansi listed deep fryers in use in kitchen area.4-501.11maintain equipment in good repair.observed damaged / non- |
| 2017-07-14 |
43 |
no points deducted4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service plates stored not protected / inverted in dining room. |
| 2017-07-14 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed numerous bags of spices stored not sealed exposed to cont |
| 2017-07-14 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies throughout establishment. |
| 2017-02-06 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (observed |
| 2017-02-06 |
45 |
no points deducted4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-02-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved one hand sink missing soap, cdi soap provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from both hand sinks |