| Violation Date |
Code |
Description |
| 2018-12-06 |
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. oatmeal scoop stored in standing water at room temperature (64f). cdi - scoop a |
| 2018-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p reach in cooler holding sausage and cheese above 45f; ambient temp inside holding at 54f. cdi - maintenance adjusted temperature settings and food returned to acceptable temp range withi |
| 2018-12-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer concentrate empty at dish machine and machine testing at 0ppm. cdi - concentrate replaced and line primed; now testing at 100ppm chlorine. |
| 2018-12-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep counter. cdi - relocated to low shelf. |
| 2018-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from cold drawer gaskets. improvement noted from last inspection. |
| 2018-05-31 |
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 egg sandwiches made to day were wrapped and placed in the cold drawer to cool. cdi |
| 2018-05-31 |
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 previously frozen and pre-cooked chicken breasts and sausage patties in cold drawer with no date marks. cdi - items correctly back dated. o |
| 2018-05-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer dispenser at three comp sink dispensing at 0ppm. cdi - empty concentrate bottle replaced with new full bottle; now dispensing at 400ppm. |
| 2018-05-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one employee drink stored on prep table upon entry to kitchen. cdi- drink relocated without being asked. |
| 2017-12-18 |
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 in several reach in coolers. have cleaned. repeat. |
| 2017-12-18 |
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 equipment being stored on a cart next to the back hand sink. the equipment is being exposed to splash from the h |
| 2017-12-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed missing thin probed thermometer. a verification visit will be made within 10 days to ensure that a digital thin probed t |
| 2017-12-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer strength at the dish machine. cdi-the sanitizer was primed and the correct concentration of sanitizer came out during the next cycle. |
| 2017-12-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee not wash hands between handling customer order and pr |
| 2017-04-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of several reach in coolers and in the drawer holding the sauce bottles. have cleaned. |
| 2017-04-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a date mark of 3/30 on a container of marinara sauce. the manager stated that the marinara i |