| Violation Date |
Code |
Description |
| 2018-12-20 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods. observed light directly outside of walk in cooler is not functioning. keep premises in good repair. pic stated a work order has already been placed to have light repaired. rep |
| 2018-12-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed dust accumulating on the vent/fan in the walk in cooler. observed some food debris/residue in reach in units. cleaning needed. repeat violation. |
| 2018-12-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-09-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pobserved quaternary ammonia at the three compartment sink and in quat sanitizer bottles at 50 ppm. quaternary ammonia sanitizer sha |
| 2018-09-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcomment: in the low reach in cooler, goat cheese and ricotta opened yesterday not properly date marked. explained the necessity of date marking t |
| 2018-09-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - ccomment: bottled water noted on the floor in the storage room. store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2018-09-12 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved employee drink inside reach in cooler beside and above establishment food. store employee drinks to prevent contamination of equipment and food. this is a repeat violation from the previous inspectio |
| 2018-09-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed lights out in the kitchen. ensure these are replaced as there are specific lighting requirements in areas where food and utensils are handled. maintain physica |
| 2018-09-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: observed debris on outside of the rice cooker and the can opener on the prep table. observed buildup on walk in cooler gasket. nonfood contact surfa |
| 2018-02-01 |
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 minor dust on ceiling in food preparation areas. |
| 2018-02-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors and wa |
| 2018-02-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under 3 compartment sink from wash basin. repeat. last warning next time points will be deducted. make sure to keep in good repair. |
| 2018-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will air dry and work effectively. |
| 2018-02-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee working at ware washing then move throughout kitchen; before donning gloves on. cdi food employee stopped and directed to wash hands before donning gloves and afte |
| 2018-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage being stored on food preparation surfaces. make sure to store in a manner where contamination of food, equipment, utensils or hands will |
| 2017-10-03 |
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 observed zesty date marked with 9/20. cdi product discarded |
| 2017-10-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as squash and zucchinibeing stored over cheese, tortillas and ready to eat lettuce. cdi gave verbal instruction to pic and will be completed by end ofinspecti |
| 2017-10-03 |
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 whichquickly moves food particles to the drain. observed single service cups being used for scooping nontcs products and left inpr |
| 2017-10-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observedemployee keys and cell phone being stored over food preparation areas. make sure to have a designated area to preventcontamination of equi |
| 2017-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking under 3 compartment sink. make sure to keep in good repair. repeat different basin, was wash basin not it is the rinse basin. points not escalate due to work order placed for repairs. |
| 2017-08-10 |
49 |
5-205.15 maintain a plumbing system in good rep air. observed 3 compartment sink leaking. work order in place to fix leak. |
| 2017-08-10 |
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 bison cooling down in walk in cooler from preparation; tightly covered and |
| 2017-08-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous food shall be date marked for up to 7 days as long as temperatures are below 41 degrees; if greater than 41 degrees than w |
| 2017-08-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not using a protective barrier to turn off faucet. cdi had discussion with |
| 2017-06-28 |
17 |
3-403.11 (c ) quickly reheat facility prepared, ready-to-eat tcs foods, to 165f within 2 hours in equipment designed for reheating if food is to be hot held until service. -p observed previously cooked and cooled bison reheated to 136 f. cd- reheated 165 |
| 2017-06-28 |
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 utensils washed in 103 f water. cdi- rewashed |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed blast chiller not operational. |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple damp cloths not in sanitizer. |
| 2017-06-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed food labels to no |
| 2017-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed secondary cooling cooled in tightly closed plastic containers in display |
| 2017-06-28 |
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 -p observed cooked and cooled rice failed to be properly recooled before placing in display case. cdi- all discarded |
| 2017-06-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p . observed gloves donned without first washing hands. cdi- hands washed glves donned |