| Violation Date |
Code |
Description |
| 2018-07-26 |
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 floors throughout in need of cleaning, specially |
| 2018-07-26 |
1 |
2-102.12 certified food protection manager - c observed pic not a certified food protection manager. |
| 2018-07-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above single service cups. |
| 2018-07-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee handle ready to eat foods such as bread, directl |
| 2018-07-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat foods such as cheese, and lettuce. cdi, items reversed. |
| 2018-07-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 2 sani buckets with concentration less than 200ppm quatt. cdi, sanitizer replaced. |
| 2018-07-26 |
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 working squeeze bottles without identifying label. |
| 2018-07-26 |
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 lettuce cooling in under counter cold holding cooler, in deep container, c |
| 2018-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 200ppm quatt. |
| 2018-07-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored at cash register without protection, out of sleeve. |
| 2018-07-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strip provided. vr |
| 2018-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler, as well as the inside of cooler in need of cleaning. |
| 2018-07-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open sliding doors of dumpster. 5-501.114 ensure drain plug on dumpster, waste containers is in place. observed missing drain plug on dumpster. |
| 2018-07-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without head coverings. |
| 2018-04-05 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. container of veggie patties and foot long hot dogs without a date inside walk-in cooler. unknown as to when products were opened/pre |
| 2018-04-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no persons present with food manager's certification. |
| 2018-04-05 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered personal drink stored on prep surface at back grill line. cdi: drink discarded. |
| 2018-04-05 |
31 |
repeat: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. container of chicken salad just prepared and cooling inside front prep line |
| 2018-04-05 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. quat sanitizer in 3-comp sink at 50ppm. cdi: dumped and refilled to 300ppm. keep at 150-400ppm per manufacturer's instruction. |
| 2018-04-05 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers wet stacked on back dish shelf above 3-comp sink. |
| 2018-04-05 |
45 |
general comment:4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. plastic containers observed with cracks on back kitchen shelf. slicer par |
| 2018-04-05 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. cell phones, purse, and jacket stored on front line shelves next to packaged food and single service items. |
| 2018-04-05 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two boxes of bacon stored on the walk-in freezer floor. |
| 2017-12-04 |
2 |
general comment: 0 pts.2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p. observed no knowledge of employee health policy. cdi: reviewed employee health policy with employees present. gave ehp poster and sent |
| 2017-12-04 |
8 |
general comment: 0 pts.6-301.11 provide soap for handwashing at each handsink. -pf. no soap available at front handsink. cdi: soap restocked. |
| 2017-12-04 |
14 |
repeat: 1.5 pts.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer at 3-comp sink and spray bottle at 50-100ppm. cdi: corrected to 200ppm. |
| 2017-12-04 |
19 |
general comment: 0 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed meatballs and aujus in hot holding recorded below 135f(see temp chart for details). cdi: meatballs reheated to 162f and au jus to 170f. |
| 2017-12-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. general comment: 0 pts. observed chemicals in spray bottles stored above food items. cdi: chemicals relocated. |
| 2017-12-04 |
21 |
1.5 pts. 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 incorrect dates on veggie patties and cut tomatoes. cdi: discarded. observed hot dogs |
| 2017-12-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. 0.5 pts. observed no thin probe thermometer available for accurate measure of thin foods. verification required by 12/14/17 |
| 2017-12-04 |
39 |
repeat: 0.5 pts. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in red buckets < 200ppm. cdi: changed and corrected to 200ppm. |
| 2017-12-04 |
43 |
general comment: 0 pts.4-904.11 display and handle single-use and single-service articles to prevent contamination. observed kids cups unprotected at front register area. |
| 2017-12-04 |
52 |
repeat: 0.5 pts.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash on ground at dumpster area. |
| 2017-12-04 |
31 |
repeat: 1 pt.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 a large batch of tuna salad cooling inside walk-in covered. |
| 2017-07-17 |
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. -pfobserved sliced tomatoes cooling inside top of make line cooler at 52f. cdi: tomatoe |
| 2017-07-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place.replace missing dumpster drain plug.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed much imp |
| 2017-07-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.replace gouged cutting board on make line cooler.4-501.11 maintain equipment in good repair.replace rusted shelving inside walk-in cooler.replace broken |
| 2017-07-17 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on back shelf. |
| 2017-07-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts.observed quat sanitizer in red buckets at 0ppm. cdi: corrected with bleach sanitizer at correct concentration. |
| 2017-07-17 |
33 |
general comment: 0 pts.3-501.13 use approved thawing methods.observed diced chicken in bag thawing improperly inside 3-comp sink. cdi: chicken removed from sink and prepared. |
| 2017-07-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - 1.5 pts.observed quat sanitizer at 3-comp and 2 spray bottles at 0ppm. cdi: corrected and switched to bleach sanitizer at correct concentration (training provided). |