| Violation Date |
Code |
Description |
| 2018-11-27 |
45 |
4-501.12 cutting surfaces - c replace or resurface cutting boards that contains dip cuts located on the cold hold unit in the back. 0 points.general comment: replace toilet seat with flaking paint. all plumbing fixtures shall be smooth and easily cleanabl |
| 2018-11-27 |
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. handle of spoon was being stored in direct contact with chicken in steam table. b |
| 2018-11-27 |
33 |
3-501.13 use approved thawing methods. ensure that thawing is occurring with free flowing water. observed beef thawing in a container of stand still water. 0 points. |
| 2018-11-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals in dry storage being stored over exposed single service plates and dry goods. cdi. pic rearranged order for compliance. -1 point. |
| 2018-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p eggs and pulled chicken on the steam table were hot holding below 135 degrees. cdi- foods were placed on the stove to reheat. pic stated that moving forward they will implement tphc for |
| 2018-11-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p large container of pico that was said to be made last night was above 45 degrees in temperature(see temp grid). advised pic to instal |
| 2018-11-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed one food employee use gloved hands to answer phones, process cash orders, leave in and out of the kitchen etc. prior to food prepping and utensil grab |
| 2018-08-01 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p pic failed to present a health policy. pic also was not able to demonstrate knowledge of the employee health policy. cdi- ehs emailed health policy and pic is |
| 2018-08-01 |
8 |
6-301.11 handwashing cleanser, availability - pf employees were using sanitizer at hand washing sink to wash hands instead of soap. cdi- soap was installed at hand washing sink before the end of the inspection. 5-205.11 maintain access to handsinks. hands |
| 2018-08-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce was being stored over ready to eat foods in the walk in cooler. cdi- unwashed produce were moved beneath ready to eat foods in walk in cooler. 3-302.11(a) separate the diff |
| 2018-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes stored as clean with food debris still on them. cdi- pic placed soiled utensils in 3 comp sink for washing. |
| 2018-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf fried chicken that was stated to of been cooked two days ago contained an inaccurate date mark (7/26). prepped raw chicken and mixed greens were |
| 2018-08-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -employees that were prepping food were switching activities, donning new gloves without washing hands in between. cdi- educated employees on proper hand washing and employees washed hands throu |
| 2018-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloth buckets checked were less than 0 ppm she checked . cdi- all sanitizer containers had bleach added so that the concentration range was adequate. (50-200 ppm) |
| 2018-08-01 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed several avocados stored in cold hold/prep unit with stickers still on them. |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove heavy accumulation of ice buildup in tall refrigerators located near the prep table. |
| 2018-08-01 |
31 |
3-501.15 cooling methods - pf cut cabbage was cooling in cold hold unit. cdi- cut cabbage was moved to walk in cooler for proper cooling method. |
| 2018-01-12 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf no pic on site during inspection . |
| 2018-01-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee crack raw eggs and then work with ready to eat food without handwash or glove change . cdi acting manager translated instructions on handwashing and employee washed hands. |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in ambient temperature at 55 degrees contents of walk in cooler above 50 degrees . cdi entire contents of cooler dumped. facility has opted to close voluntarily until co |
| 2018-01-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer at proper concentration at dishwasher or 3 compartment sink. |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. cooler not functioning properly to meet cold holding temperatures. facility voluntarily closing verification of this item will be upon request. |
| 2018-01-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test kit available at time of inspection . |
| 2018-01-12 |
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 refried beans cooling on counter top in large bus tub . cdi instructed a |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on front prep unit. |
| 2017-07-24 |
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 facility has no written pr |
| 2017-05-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy in place currently. cdi provided employee health policy in english and spanish. |
| 2017-05-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility using chlorine sanitizer and only qac test kit on site. 10 day verification required. |
| 2017-05-08 |
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 facility holding pizza sli |
| 2017-05-08 |
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 date labels missing on pasta in refrigerated drawers and on cooked and sliced sausage in walk in cooler. cdi labeled products. |
| 2017-05-08 |
1 |
. 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. facility is within the 210 day window to obtain certification. -0 points- |