| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c remove black mold from caulking around the 3 comp sink. -.5 points.general comment: observed food prep cut cooked chicken at room temp and then attempt to put that same chicken inside of the hot hold unit. |
| 2018-12-13 |
49 |
5-205.15 (b) system maintained in good repair - c repair leaking 3 comp sink fixture in back prep area. sink is leaking continuously while turned off. all equipment is to be in good working repair. -0 points |
| 2018-12-13 |
38 |
2-402.11 effectiveness-hair restraints - c food employee that was prepping chicken lacked a hair net. ensure that all food employees are wearing hair nets while food prepping. -.5 points |
| 2018-12-13 |
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 lettuce cooling in dense container while being fully wrapped. cdi- lettuce |
| 2018-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at service station and several different type of salsas cold holding at the self service station at >45 degrees. the equipment housing the salsa may be damaged. facility |
| 2018-12-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee wash hands and use same washed hands to turn off sink knobs. cdi- employee |
| 2018-12-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat -2 points |
| 2018-07-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2018-07-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed metal containers storedas cleaned with food debris on them. cdi- all soiled dishes were placed in the sink. |
| 2018-07-13 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observedsingle service cups stored near cash register exposed.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2018-07-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observedfoods stored on cold hold line without date marks. pic stated that some of the foods have been in that cold hold station since lastn |
| 2018-07-13 |
46 |
4-603.16 rinsing procedures - c observed employee submerge washed dishes in sanitizer without rinsing in between. ensure thatdishes are washed rinsed and sanitized for proper dish washing steps |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove pooled water from theinterior of the 1 door reach in cold hold unit along the prep line. |
| 2017-12-20 |
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 roasted corn cooling tightly covered in walk in . cdi vented and proper |
| 2017-12-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee recontaminating clean hands by turning on faucet with clean hands instead using |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving in walk in . |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and tofu at less than 135 degrees cdi discarded both problems. |
| 2017-04-19 |
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 buildup of mold on wall at three compartment si |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in cooler. repeat. |
| 2017-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food debris and some with greasy film . cdi took to sink to rewash. |
| 2017-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of rust and food debris. |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa at salsa bar greater than 45 degrees. cdi placed on temporary time and provided time paperwork to pic. |