| Violation Date |
Code |
Description |
| 2018-09-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low reach in prep refrigerator not working and at 57 degrees f. pic identified it earlier this morning and stated that no food was in unit. visit to be made to ensure long term compliance |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans being wet stacked at warewashing area storage rack. |
| 2018-09-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed soda nozzles starting to accumulate soil residues.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed rubber spatulas stored as cle |
| 2018-09-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. repeat. |
| 2017-12-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed peppers, jalapeno, limes, lemons and lettuce being stored over ready to eat pork, steak, diced tomatoes, sauces. cdi pic will rearrange storage order by the end of the ins |
| 2017-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and steak hot holding on line below 135 degrees. cdi items placed on time for today and reheated to above 165 degrees. repeat verification required. |
| 2017-12-27 |
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 utensils being stored in pans with significant food debris in the bottom. cdi utensils and pan taken to ware washi |
| 2017-12-27 |
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 dish employee going from dirty to clean without washing hands. |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed hot holding line wells not holding food above 135 degrees. keep equipment in good repair. |
| 2017-12-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drainboards, spray arms and basins shall be cleaned every 24 hours, prior to use or as soon as accumulation occurs. observed the clean side of drainboard with food debris |
| 2017-12-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service boxes being stored on the floor under the shelving. make sure to keep at least 6 inches off the floor. |
| 2017-10-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility had no test strips for chlorine sanitizer used in sanitizer buckets for norovirus protocol. cdi: provided test strips, but pic must have additional s |
| 2017-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on clean drainboard of three comp sink stacked wet. |
| 2017-10-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed an unlabelled spice shaker at prep area next to ovens. cdi: labelled as salt. |
| 2017-10-24 |
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 lettuce prepared this morning cooling in tightly covered pans in walk in u |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of black beans on main hot line holding at 118f. cdi: beans were taken to be reheated to 180f on stove top. repeat. |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one metal pan with minor food debris on the lip. cdi: pan sent for proper warewashing. |
| 2017-06-22 |
13 |
discard gloves after a task is complete or any time they are damaged or soiled. -p- observed employee not changing gloves after tasting rice and proceed to cooking. gloves should be discarded between tasks. cdi- by education. |
| 2017-06-22 |
31 |
quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf - observed large bowl of avacados tightly covered in walk-in. cooling will be accomplished b |
| 2017-06-22 |
19 |
maintain tcs foods in hot holding at 135f or above. -p- observed diced chicken and diced steak both hot holding below 135f. cdi- products were placed back on grill to bring up the temperature before being placed on front line. |
| 2017-06-22 |
18 |
quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p- observed avacados in walk-in cooler in tightly closed stainless steel bowl. temperature was 52f at 1:15 and when temped again at 1:50, ava |
| 2017-06-22 |
6 |
wash hands before donning gloves and between gloves uses.-p- observed employee tasting food and return to cooking without washing hands in between tasks. employees should wash hands between tasks and donning gloves. |