| Violation Date |
Code |
Description |
| 2018-12-04 |
47 |
4-601.11 (c) non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. facility is in need of general cleaning in areas such as exterior of equipment, crevices of gaskets and bottoms of chi |
| 2018-12-04 |
45 |
4-501.11 (a) equipment shall be maintained in a state of repair. observed split gaskets inside several reach in coolers. gaskets need to be replaced. |
| 2018-12-04 |
43 |
4-903.11 (a) single-use articles shall be stored: (3) at least 6 inches above the floor. observed lids for bowls being stored on floor. boxes also had chicken juice on them. cdi- boxes were removed off floor. |
| 2018-12-04 |
42 |
4-901.11 after cleaning and sanitizing, equipment and utensils: (a) shall be air dried. observed metal containers wet nesting. advised pic to pyramid stack metal containers when drying. |
| 2018-12-04 |
21 |
3-501.17 (a) ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food on the premises shall be consumed, sold, or discarded. -pf observed grilled |
| 2018-12-04 |
20 |
3-501.16 (a) except during preparation, cooking, or cooling, or when time is used as the public health control, potentially hazardous food shall be maintained: (2) (a) at 45f or below. -p in flip top unit observed tomatoes with temperatures ranging from 4 |
| 2018-12-04 |
17 |
3-403.11 (c) ready-to-eat food commercially processed shall be heated to a temperature of at least 135f for hot holding. -pobserved sausage pattys reheated to a temperature range of 114-140f. sausage pattys need to be temped when taking off the grill. cdi |
| 2018-12-04 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. -pfobserved sauce bottles with liquid still inside, and metal pieces of equipment used to drain tomatoes, with food debris. all items were being stored as clean. |
| 2018-12-04 |
13 |
3-302.11 (a) food shall be protected from cross contamination by: (8) separating fruits and vegetables before they are washed from ready-to-eat food. -p observed cartoons of unwashed strawberries being stored over pans of cooked chicken. cdi- storage orde |
| 2018-12-04 |
8 |
5-205.11 a handwashing sink may not be used for purposes other than handwashing. on cook line observed dry wiping cloth being stored on handsink. cdi- wiping cloth was removed.6-301.12 each handwashing sink or group of adjacent handwashing sinks shall be |
| 2018-12-04 |
6 |
2-301.12 (b) food employees shall rub their hands together vigorously for at least 10 to 15 seconds to clean their hands and exposed portions of their arms. -p observed food employee washing hands for less than 15 seconds. cdi- instructed employee on prop |
| 2018-07-25 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. personal drink stored on high shelf. drink fell off |
| 2018-07-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.container of eggs and strawberries in reach in cooler uncovered. keep all foods covered. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmetal pans in storage area had dry food debris in interior. cdi- taken to sink to be cleaned.4-602.11c equipment food contact surfaces and utensils shall be cle |
| 2018-07-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. lots of single service cups stored in a manner not protected of contamination. keep in sleeves. |
| 2018-07-25 |
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 |
| 2018-07-25 |
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 improper cooling methods observed for prepped kale and cooked chicken. kale was in cont |
| 2018-01-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal coffee cup stored on prep table. keep |
| 2018-01-25 |
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 ofso |
| 2018-01-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.observed boxes of food stored on ground. keep off ground. |
| 2018-01-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfobserved prepped salads sitting in reach in cooler cooling with lids on. also observed an |
| 2018-01-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf handsink near lemon machine, men's and women's handsink did not reach 100f. vr. |
| 2017-10-06 |
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 lettuce cooling in a large tub. cdi- lettuce was portioned out in shallow port |
| 2017-10-06 |
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 |
| 2017-10-06 |
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. one employee in front washed hand |