| Violation Date |
Code |
Description |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wiping cloth stored in sanitizer with a concentration of 300ppm. cdi - sanitizer was adjusted to dispense at the correct concentration (50-200ppm). -1pt- |
| 2018-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- ensure that sanitizer is within range (50-200ppm) when it is being used to sanitize. corrected during the inspection (cdi) - sanitizer was adjusted to dispense at the |
| 2018-08-30 |
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 chub of pastrami wrapped in plastic, in the walk-in cooler without a date. pastrami was sliced from previous day. corrected during |
| 2018-06-14 |
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 bag of chopped cabbage in walk-in missing a date. cdi- cabbage was removed. -0pts- |
| 2018-03-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed dishes being washed in water at 105f. cdi- water was replaced and temperature was measured to be 1 |
| 2018-03-28 |
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. - observed scoop inside of sugar container with handle touching product. cdi- sco |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed diced tomatoes in flip top cooler at 49f. suggested portioning out tomatoes in smaller portions within the flip top. observed sliced cheese at 49f. cdi- cheese on top layer was |
| 2017-11-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing hand washing sign from front hand sink. cdi: ehs left hand washing sign with pic. |
| 2017-11-21 |
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 observed pre-made sandwiches cooling at a rate of 0.05 deg/min in prep cooler. proper rate is 0.12 deg/min. cdi: items were relocated |
| 2017-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac-n-cheese holding at 119f in some areas and 158f in others. pic stated he had been told before not to stir these items that are reheating. ehs explained that stirring while |
| 2017-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed improvement with cold holding in prep top unit. observed pan of turkey/ham/cheese holding at temperatures of 47f-48f. employee had just been preparing sandwiches using th |
| 2017-11-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. repeat cold air must flow around product to remove the heat. -pf observed sandwiches cooling at a rate 0.05 deg/min in togo boxes in prep cool |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. verification required to ensure prep cooler has been serviced and is capable of holding foods below 45f. |
| 2017-09-29 |
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 repeat cooling methods have improved. observed cooked peppers cooling on speed rack |
| 2017-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in ice bath above 45f. cheese pan was sitting on top of ice and was not submerged. observed right side of prep cooler holding foods above 45f including tomatoes, |
| 2017-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged on reach in cooler on line. |
| 2017-05-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets to be at 50ppm quat sanitizer. cdi: see #14. all buckets filled to proper concentration. |
| 2017-05-19 |
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 sliced tomatoes and cut lettuce stored in prep cooler for cooling. cdi: it |
| 2017-05-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer coming out of dispenser at 50ppm. cdi: sanitizer dispenser was unclogged.4-601.11(a) equipment food contact surfaces and utensils shall be clean to |