| Violation Date |
Code |
Description |
| 2019-01-03 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 employee jackets stored on the drying rack. |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2019-01-03 |
38 |
general comment 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing bracelets while working with food. observed another employee wearing several wings that were no |
| 2019-01-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle unlabeled. cdi - bottle was labeled. |
| 2019-01-03 |
20 |
general comment 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed several items throughout the facility 42f - 45f. reminded the pic of the cold holding change that happened 1 |
| 2019-01-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw salmon and raw chicken stored above hot dogs and pulled pork in the cooler next to the stove. cdi - items were rearranged correctly. |
| 2019-01-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a prep table next to a bowl of flour. cdi - drink was removed. |
| 2018-08-02 |
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 onions cooling in the reach in cooler; pic stated he placed them in there to cool around 11 am. at 1:15 pm the onio |
| 2018-08-02 |
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 a serving spoon stored in 112f water. |
| 2018-08-02 |
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 cole slaw cooling while covered with a lid in the walk in cooler. cdi - |
| 2018-08-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the bottom door of the reach in cooler by the salad prep unit. replace gasket. |
| 2018-03-07 |
53 |
6-502.12 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. clean build up from floors behind cook line equipment. |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from prep cooler door gaskets and dark build up from reach in freezer door gasket. improvement noted from last inspection. |
| 2018-03-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at cook line have dark scoring. resurface as needed. |
| 2018-03-07 |
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 almost all products missing date marks; pic indicated they have run out of the day dot stickers and are waiting on the truck to del |
| 2018-03-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw ground beef stored above cooked chicken in reach in cooler. cdi - cooler rearranged with cooked chicken above ground beef. |
| 2017-12-06 |
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. scoops in sugar and flour stored with handles in food. cdi - reinserted with hand |
| 2017-12-06 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust as required by the transitional permit. |
| 2017-12-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. test strips for quat sanitizer expired. cdi - facility borrowed test strips from neighboring facility until new strips are procured. |
| 2017-12-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. recaulk the back of handsink to wall in kitchen as required by the transitional permit. |
| 2017-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and dark build up from low prep cooler door gaskets. |
| 2017-08-30 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf salmon is offered under consumer advisory; no parasite letter or guarantee statement available. cdi - facility will discontinue |
| 2017-08-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink with lid and straw stored on top of ice machine. cdi - drink relocated to a low shelf. |
| 2017-08-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair hole in floor in front of reach in cooler in dry goods area as required by the t |
| 2017-08-30 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust as required by the transitional permit. |
| 2017-08-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knife stored with blade between cutting board and prep table. cdi - knife removed and sent to dish area for processing. |
| 2017-08-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repair threshold to eliminate visible gap under door by walk in cooler as required by transitional permit. |
| 2017-08-30 |
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 container of rice cooling in reach in cooler with lid on; container of raw calamar |
| 2017-08-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of sanitizer not labeled. cdi - labeled during the inspection. |
| 2017-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatoes and grilled onions holding below 135f in steam well. cdi - both reheated to 165f+ |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic food pans stored as clean with sticker residue. cdi - all pans with sticker residue sent to dish area for reprocessing. |
| 2017-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw country ham above cooked pasta in reach in cooler; raw chicken over raw oysters in walk in cooler. cdi - both coolers rearranged with correct storage order. |
| 2017-08-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic and other staff member are scheduled to take class. facility is within initial 180 period. |