| Violation Date |
Code |
Description |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed along the interior and exterior of the cold hold display case and cold hold sandwich prep station. remove greasy buildup from along the ex |
| 2018-09-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. box of single service articles was being stored in direct contact with the floor. 0 points. |
| 2018-09-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. sliced meats such as turkey and ham in front cold hold display case were being stored directly below dripping condensation. foods were wra |
| 2018-09-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. vinegar and oil squeeze bottles were lacking a date. 0 points |
| 2018-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p quat sanitize in 3 comp sink was registering 0 ppm. this was due to the quat sanitizer bag being empty. cdi- employee brought sanitizer during the course of the inspect |
| 2018-09-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee do multiple task such as prep and utensil cleaning with same gloves. cdi- employee was informed and gloves were changed. 1.5 points |
| 2018-09-10 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touch raw steak, change gloves and continue to prep with ready to eat foods. observed another cook use gloved hands to touch raw steak then reach in with same gloved ha |
| 2018-02-23 |
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 observed facility using day stickers only . cdi advised pic to add date to day sticker to be able to better identify holding times for meat |
| 2018-02-23 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on duty during inspection. |
| 2017-10-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with food debris in need of cleaning. cdi pic cleaned equipment. |
| 2017-03-02 |
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 soiled utensils stored on rol top lid. |
| 2017-03-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled wiping cloths in soiled solution. |
| 2017-03-02 |
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 multiple in use containers unlabeled. cdi- labeled |
| 2017-03-02 |
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 observed tuna salad, chicken salad and cooked raost beef not date marked. cdi- date marked |
| 2017-03-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple buckets of sanitizer less than 100 ppm qac. cdi-remade |