| Violation Date |
Code |
Description |
| 2018-08-14 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. sweep crumbs and debris from walk in freezer floors. |
| 2018-08-14 |
45 |
4-502.11(a) maintain utensils in good repair. discard plastic food pans with cracks forming pic indicated that new pans have been ordered. |
| 2018-08-14 |
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 tomatoes diced today and cooling in a container with the lid on in the walk in coo |
| 2017-12-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the walls around the dish ma |
| 2017-12-29 |
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 to the sandwich 1 prep unit. have cleaned. repeat. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of lettuce sitting on the counter above 45f. cdi-the lettuce was placed into the walk in cooler. |
| 2017-12-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the back hand washing sink. cdi-paper towels were brought out. |
| 2017-12-29 |
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 their hands between handling the wet wiping |
| 2017-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor buildup around the door frames of the sandwich 1 and salad and spud reach in coolers and on the shelves of the clean equipment racks. have |
| 2017-08-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the walls around the 3-compa |
| 2017-05-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leak at the faucet of the 3-compartment sink. have repaired. |
| 2017-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-several pans were unstacked to allow for air drying. ensure pans are fully air dried prior to stacking. |
| 2017-05-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer buckets with weak sanitizer. cdi-the buckets were remade with the correct c |
| 2017-05-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control measures. |
| 2017-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers and the lettuce spinner with buildup stored on the clean equipment rack. cdi-the equipment was brought back to the 3-compartment |
| 2017-05-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee barehanding sandwiches upon entrance to the kitchen. cdi-the sandwiches were discarded and the e |