| Violation Date |
Code |
Description |
| 2018-09-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in the mini refrigerator. advised to provide an air thermometer for the mini refrigerator. |
| 2018-09-19 |
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 repeat violation. observed food emp |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the product in the mini refrigerator in the temperature danger zone. refer to temperature chart. cdi - discarded product. educated to keep food at 41f and below. turned refrige |
| 2018-09-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p repeat violation. observed quat dispenser at 0 ppm. cdi - educated to keep sanitizer at proper concentration. provided new container of oasis 146 concentrate to the dispenser. currently reading a |
| 2017-10-06 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs that are in u |
| 2017-10-06 |
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 repeat violation. observed food emp |
| 2017-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer below 150 ppm. cdi - provided a new quat concentrate container to the quat dispenser feeder. currently reading at 200 ppm. |
| 2017-04-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.observed food employee sweater and purse not orga |
| 2017-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sausage gravy opened from its commercial package (not heat treated) and in the |
| 2017-04-25 |
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 that the food employee did |
| 2017-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese and boiled egg out of temperature in the mini refrigerator. cdi - advised to turn equipment down. advised to hold product in the refrigerator and work out of refri |
| 2017-04-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed no employee handwashing sign in the mens bathroom. cdi - advised to print one off and post in the mens bathroom. |
| 2017-04-25 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p 2-301.15 only wash hands in handwashing sink.-pfobserved food employee wash hands i |
| 2017-04-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employee are unaware of reportable symptoms and diseases. cdi - educated pic about reportable symptoms and dise |