| Violation Date |
Code |
Description |
| 2018-11-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees hat and bag stored on prep sink in prep area. |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on flip top cooler. |
| 2018-11-19 |
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 containers of water and oil with no labels. |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked veggies in cold drawer measuring above 45f. cdi by removal to walk in cooler to rapidly cool. items measured below 45f by end of inspection. |
| 2018-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs stored under raw beef in walk in cooler. cdi by removal of eggs to proper storage location. |
| 2018-11-19 |
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 one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-11-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface in kitchen area. |
| 2018-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over ready to eat food in walk in cooler. |
| 2018-07-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed toxic cleaners hanging on shelving pointing at clean utensils. cdi by removal to proper storage area. |
| 2018-07-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner stored as clean with visible debris build up. cdi by removal for recleaning. |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in freezer. |
| 2018-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler and on bottom of reach in cooler. |
| 2018-04-18 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored in flip top cooler measuring above 45f. cdi by voluntary discard of some items and removal of others to walk in cooler to rapidly cool. pic was informed tha |
| 2018-04-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in three comp sink measuring ~50 ppm. cdi by calling ecolab technician and having problem corrected. concentration measured ~300 ppm by end of inspec |
| 2018-04-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed one container of steak stored above raw shell eggs. cdi by correcting storage order. |
| 2018-02-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on containers stored as clean. cdi by removal for recleaning. improvement noted.4-602.11 clean the equipment and utensils used with no |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring at above 45f. cdi by removal to walk in to rapidly chill. all items measured below 45f by end of inspection. |
| 2018-02-07 |
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 one cut melon in walk in with no date mark. cdi by voluntary discard. |
| 2018-02-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on menu for undercooked steak. vr 2/16/2018 |
| 2018-02-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surface. |
| 2018-02-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers in dish area. |
| 2018-02-07 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on grill side reach in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep scoring on cutting surface attached to f |
| 2018-02-07 |
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 bottles of oil and water with no labels. |
| 2017-12-19 |
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 on floor. |
| 2017-12-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thermometer onsite during inspection. cdi by pic grabbing new thermometer from his car. |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and ham measuring above 45f. cdi by removal of ham to walk in cooler to chill rapidly and disposal of the tomatoes. ham measured below 45 before end of inspection. |
| 2017-12-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris build up on containers stored as clean. cdi by removal for recleaning.4-501.114 maintain sanitizer at correct concentrations when being us |
| 2017-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored dressing in reach in cooler. cdi by correcting storage order. |
| 2017-07-28 |
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 handwashing less than 15 seconds.2-301.14 wash hands before donning gloves and between gl |
| 2017-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing a container of grapes in hand washing sink. use this sink only for handwashing. i stopped him immediately and advised him of this. |
| 2017-07-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser at 150ppm multi-quat but after sitting in bay it decreased to less than 150ppm while being used. the buckets of sanitizer had already decre |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made salsa and sauces and dressings stored at room temperature at the expo station. tphc form emailed and return visit required. discard after 4 hours of leaving temperatu |
| 2017-07-28 |
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. -p3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2017-07-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed cups at pos stations stacked too high and lips of cups exposed. shield the lips of the cups. |
| 2017-07-28 |
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 (including microingredients), quantity of contents, name and place of business and major food allergens. - |
| 2017-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2017-07-28 |
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 roasted vegetables sitting out at room temperature cooling... they temped a |
| 2017-07-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certificate not available. you have 210 days from date of permit issuance before points will be deducted. |