| Violation Date |
Code |
Description |
| 2018-10-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cutting boards stored at soiled area behind faucet handle at 3 compartment sink. |
| 2018-10-10 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed chlorine sanitizer above 100 ppm at 3 compartment sink. cdi, operator drained and diluted sanitizer to required concentration. |
| 2018-10-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi by instruction. |
| 2018-10-10 |
6 |
2-301.14 when to wash - p - observed food employee handle card and screen at location to pay for consumer order then handle clean equipment and single-service articles. cdi by instruction. |
| 2018-10-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site at time of inspection. cdi by instruction. |
| 2018-03-27 |
53 |
6-501.12 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 needed to the floors in the back dry s |
| 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. observed minor cleaning needed to the flip top cooler. have cleaned. |
| 2018-03-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2017-10-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the reach in coolers. have cleaned. |
| 2017-04-03 |
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 single service containers stored in food product. these containers d |
| 2017-04-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. have picked up off of the floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sani |
| 2017-04-03 |
33 |
3-501.13 use approved thawing methods. observed a container of product thawing in a container of water. cdi-had the product placed into the walk in cooler to thaw. product can be thawed under cold (70f or below) running water, in a cooler, or immediat |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple bottles of sauce not cold holding properly in the bottle container. cdi-all bottles were discarded. the facility will hold the bottles in the reach in cooler until u |
| 2017-04-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. |
| 2016-12-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed flour and pepperunlabeled. cdi- labeled |
| 2016-12-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures and n |
| 2016-12-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash signs at hand sinks. cdi- signs given6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no handtowels at only hand sink kitchen. cdi-res |