| Violation Date |
Code |
Description |
| 2019-01-03 |
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 the handles of utentils sitting in containers of cooked white and brown |
| 2019-01-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several moist wiping clothes hanging from the sides of prep sinks and hand sinks. |
| 2019-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with visible food debris. cdi- dishes moved to three compartment sink for cleaning. repeat. |
| 2018-08-01 |
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 numerous areas thorughout the facility which wa |
| 2018-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-08-01 |
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 cut chicken cooling in too great of volume to facilitate proper cooling. |
| 2018-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in prep unit, maccaroni salad, and greens in front display held at greater than 45 degrees cdi all products discarded. |
| 2018-08-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans and utensils stored as clean with visible food debris. cdi too to rewash. |
| 2018-08-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on top of prep unit . cdi discarded. |
| 2018-04-24 |
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 4 containers of cut cabbage and 1 container of breaded chicken without date marks that were prepared today. cdi-pic dated the items |
| 2018-04-24 |
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 chicken cooling in the flip top unit. chicken measured 70f at 1:35pm. pic |
| 2018-04-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rage on shelving in dry storage area. |
| 2018-04-24 |
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 several sauce pitchers and containers and oil containers without label. |
| 2018-04-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dust and debris on the shelving in clean equipment storage area and dry storage area. repeat |
| 2018-04-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed 4 employee drinks, 2 jackets, and 1 purses throughtout the facility in contact with customer items or above customer items. observed wrap |
| 2018-04-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse compartment in 3 compartment sink with large amount of food debris build up. |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean dishes stored with sticker debris and stickers present on the exterior. stickers and debris should be removed during the wash/rinse/sanitize |
| 2017-12-21 |
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 tightly packed noodles cooling in the walk in cooler. items were individu |
| 2017-12-21 |
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 cooked noodles that had been defrosted with hot water and then portioned into tightly packed, individually wrapped bags. em |
| 2017-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed storage racks in the rear area for clean dishes and above the three compartment sink collecting residue. |
| 2017-10-06 |
33 |
.3-501.13 use approved thawing methods. observed dumplings left to thaw on top of the flip top, under no temperature control. proper thawing methods include running cold water over the product, thawing under refrigeration, thawing during the cooking proc |
| 2017-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers left on multiple containers and pitchers stored as clean. items were stacked such that sticker debris on the exterior of a pan would contact |
| 2017-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on a kitchen prep area surface. item was moved to the lowest shelf of a rolling cart nearby. store drinks in areas where spills will no |
| 2017-06-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored above cabbage and raw chicken stored above shell eggs in walkin cooler. all were rearranged properly. |
| 2017-06-29 |
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 observed chicken cooling in prep unit on line. it was 55f in top of unit and 73f i |
| 2017-06-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p salad dressing made in house had an end date of 6/27. discarded voluntarily. |
| 2017-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p three sanitizer buckets registered 0-100ppm quat. they were refilled with multi quat at 400ppm. change frequently. |
| 2017-06-29 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no manager on site upon arrival. manager arrived about 20 minutes into inspection. employee in kitchen was knowledgeable and able to answer all my questions. advised manager to have |