| Violation Date |
Code |
Description |
| 2019-01-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed that |
| 2019-01-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed boxes of food on floor in the freezer. advised to not store boxes of food on floor. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed spinach at 51f. cdi - pulled product to walkin cooler. advised to keep product below the fill line in the container to hold at proper temperature. pull from walkin cooler, the |
| 2019-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in temperature danger zone. refer to temperature chart. cdi - educated to reheat in microwave, check temperature, then store in hot well once reheat temperature has |
| 2019-01-16 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee not scrub with soap for required time. cdi - washed hands pr |
| 2019-01-16 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2018-07-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers residue on containers. advised to get rid of the sticker during the cleaning process. cdi - began cleaning the items. |
| 2018-07-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meatballs reheated to 163f not 165f. cdi - educated food employee about proper reheating methods. reheated the meatballs to over 165f. |
| 2018-07-03 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2018-07-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on the clean storage rack. cdi - pulled items apart and advised to allow items to air dry. |
| 2018-07-03 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing beard guard and another not wearing a hair restraint du |
| 2018-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed 3 sheet trays of cookies stored right on top of the handsink basin. cdi - moved the sheet trays of co |
| 2018-02-15 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs not reheated properly, then placed into hot holding. refer to temperature chart. cdi - pulled meatballs t |
| 2018-02-15 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on soda nozzles at drink machine. advised to wash, rinse, and sanitize at least once a day. |
| 2017-08-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dusty |
| 2017-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - educated to not overstack product. removed the overstacked product. repeat violation. |
| 2017-08-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee put on gloves for food preparation without washing hands before putting on gloves. cdi - educated about washing hands before putting on gloves. advised to wash ha |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken products out of temperature. refer to temperature chart. cdi - reminded about preventing overstacking product. removed excess product from each individual container. |
| 2017-05-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirt |
| 2017-05-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 3 comp sink below 100 ppm. quat chemical label states that sanitizer is active at 150 ppm. cdi - educated food employee to check sanitizer with test strips and to chang |