| Violation Date |
Code |
Description |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2019-01-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored outside of sani buckets. |
| 2019-01-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved lettuce in prep cooler stored > 41f. see temp chart.cdi -lettuce transferred to metal container and cooled to 41f (30 min). |
| 2019-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris on slicer blade and housing.cdi by wash, rinse, and sanitize. |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed stickers on containers stored as clean on the drying rack. tartan |
| 2018-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in solution testing 0ppm qac sanitizer. |
| 2018-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open bag of flour. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pork, ham and head cheese above 45f in the prep top. cdi - items were removed to cool in the walk in cooler; see temperature chart for cooling observations. |
| 2018-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wiping cloths stored on prep tables. |
| 2018-01-09 |
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 no times on the items in |
| 2018-01-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. |
| 2018-01-09 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-10-31 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2017-10-31 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee working without a hair restraint. cdi - employee put on a hat. |
| 2017-10-31 |
31 |
repeat violation 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 beef cooling in the walk in cooler while tightly covere |
| 2017-10-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of multipurpose cleaner and a bottle of degreaser unlabeled. cdi - bottles were labeled. |
| 2017-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a few items in the walk-in cooler over 45f. cdi service call made during inspection to service walk-in cooler and repair was being made while i was on site. freon was added t |
| 2017-05-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees at the sandwich prep cooler with hair restraints. their hair was pulled back, but a hat, hair net |
| 2017-05-25 |
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 container of gravy cooling in the walk-in cooler tightly covered with pl |
| 2017-05-25 |
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 time procedures for porche |
| 2017-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs over ready to eat produce in the walk-in cooler. cdi (corrected during inspection) eggs relocated to a lower shelf. |