| Violation Date |
Code |
Description |
| 2018-12-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service trays that were not inverted on side counter and above microwave. no barrier was above the trays to prevent contamination.4-903.12 do no |
| 2018-12-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thermometer that was provide was not a thin probe thermometer. facility will be given a time not to exceed ten days to provide a |
| 2018-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container labeled windex that appeared to have a different substance inside. cdi- food employee stated that the substance was chlorine. training was giv |
| 2018-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that temperature of spring mix and cream cheese were above 45 f. food employee stated that items have been in the prep cooler since last night. cdi- both items were voluntar |
| 2018-12-20 |
10 |
3-202.11 temperature - p,pf insure proper recieving temperature. food employee did not take temperature of tcs items before there were received at facility. cdi-temperature was taken by rehs. information was given to food employee to insure proper proc |
| 2018-12-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. there is not a food employee currently working at facility who has passed an ansi accredited test. repeat |
| 2017-10-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-10-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handsink only reaching 86f. verification required. |
| 2017-10-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfemployee unable to provide thermometer for measuring food temperatures. verification required. |
| 2017-10-24 |
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 ensure milk is date marked after opening container. |
| 2017-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. repeat. |
| 2017-10-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic rice cooker in facility. only commercial rice cooker is allowed. |
| 2017-03-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. keep coffee filters wrapped. |
| 2017-03-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2017-03-17 |
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 brown rice cooling in tightly sealed plastic container. cdi-vented. |
| 2017-03-17 |
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 butter and cream cheese out |
| 2017-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat items such as sliced deli meat and cooked bacon. cdi-rearranged. |
| 2017-03-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf ensure paper towels are always provided at handsink. |
| 2017-03-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle money from customers and begin to prepare food without washing hands. cdi-through instruction. |
| 2017-03-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. facility has 210 days from permit issue date to comply before points are deducted. |