| Violation Date |
Code |
Description |
| 2018-08-07 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed faucet loose at 3 compartment sink; the sink can not be turned off. observed condensation line from freezer unit dripping. cdi- technician repaired condensation freezer line on site during |
| 2018-08-07 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. repeat violation. observed wiping cloths and sanitizer solutions dirty with visib |
| 2018-08-07 |
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 the butter, lettuce, tomat |
| 2018-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 3 compartment sink quat sanitizer at 0 ppm. cdi - refilled 3 compartment dispenser with a new quat block. currently dispensing at 200 ppm. |
| 2018-08-07 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-11-30 |
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 that the first reheat on the breakfast burritoes was 110f. cdi - educated that the first reheat for hot holding fro |
| 2017-11-30 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dirty sanitizer wiping cloths. cdi - switched out the rags and the solu |
| 2017-11-30 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle |
| 2017-11-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand sanitizer in the mens bathroom dispenser instead of hand soap. cdi - educated that hand soap goes in the soap dispenser, not hand sanitizer. provided hand soap to the dispenser. |
| 2017-11-30 |
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 |
| 2017-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed walkin freezer door bottom gasket torn. advised to replace. |
| 2017-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked above the 3 comp sink. advsied to not wet stack after sanitizing. |
| 2017-08-28 |
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 time label on the butte |
| 2017-08-28 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact fries at the fry station. food employee using fry disp |
| 2017-08-28 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamina |
| 2017-05-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed that the sausasge burrito is not meeting time/temp cooling criteria. 62f-60f in 25 min. cdi - educated pic and food |
| 2017-05-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed a leak from inside the ceiling in front of front handsink. |
| 2017-05-17 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at the front handsink. pic provided trash can for the front handsink. |
| 2017-05-17 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer rags and sanitizer solution dirty with debris. advised to swi |
| 2017-05-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sausage burrito cooling in bulk plastic container with lid in reach in cooler. |
| 2017-05-17 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee wash hands |