| Violation Date |
Code |
Description |
| 2019-01-23 |
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.food stored on floor. keep off floor. |
| 2019-01-23 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. repeat. |
| 2019-01-23 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pffacility is holding items on time but |
| 2019-01-23 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfwet damp cloth stored in handsink. cdi- removed, sink to be cleaned. |
| 2019-01-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfemployee was not able to communicate health policy nor provide written copy. cdi- health policy given and discussed with facil |
| 2018-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.flies in kitchen. keep doors closed and pest control pratices up to date. |
| 2018-10-24 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. |
| 2018-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee wash their hands at prep sink. cdi by instruction. |
| 2018-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed package of raw shrimp and raw chicken opened and stored over biscuit dough in walk in unit. cdi, foods relocated for proper storage. |
| 2018-03-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed pic state that they use t |
| 2018-03-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed super cleaner bottles stored on rack above clean linen and next to single-service cups and towels. cdi, bottles relocated. |
| 2018-03-26 |
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 baking pan and oven mit stored at splash zone of hand washing sink. store in clean, dry areas.4-803.11 storage of soiled |
| 2018-03-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving in walk in unit. observed low prep refrigerator along line not working. |
| 2018-03-26 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed 2 quat test kits available had expired in 2014, and 2016. vr required to ensure that accurate test kit provided. test kit provided showed 150 ppm quat. ensure that accurate quat sanitizer prov |
| 2018-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on drain board of 3 compartment sink and inside non-functioning low prep refrigerator. |
| 2017-12-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken strips, potatoe wedge and packaged chicken sandwich in hot hold case below 135 degrees f. cdi, foods reheated to required temperature. see temperature observations ab |
| 2017-12-28 |
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 food employee turn faucet off with their bare hands after hand washing. cdi by instruct |
| 2017-12-28 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed no hand soap available at handwashing sink near 3 compartment sink. cdi, operator placed soap at sink. |
| 2017-12-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several knives and food containers stored as clean but soiled. cdi, items relocated for cleaning. |
| 2017-12-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed paint and primer stored over equipment on storage rack. cdi, items relocated. |
| 2017-12-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed equipment no longer used according to pic stored in facility. |
| 2017-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer container below required concentration and scissors stored in sanitizer container at breading station. |
| 2017-12-28 |
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 equipment stored on rack less than 6 inches from the ground and subway equipment that operator stated that was no longer |
| 2017-12-28 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed a pan that operator stated was used with raw chicken stored over ready to eat food in walk in cooler. item relocated to prevent cross contamination. |
| 2017-10-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf employee health policy was not reviewed with employees. pic reviewed during inspection and inspector also reviewed. posted sig |
| 2017-10-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee water bottle on prep table. relocate to designated area where no food, utensils or single service items may be contaminated. |
| 2017-10-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee with a watch on. she removed. |
| 2017-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the facility. pest control policy is in place with terminix. |
| 2017-10-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta label shakers on line (e.g. pepper, salt, etc.). |
| 2017-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bucket below required quat level. refilled with quat sanitizer at 200ppm. (label bucket as sanitizer). |
| 2017-10-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee put on gloves without first washing hands. stopped, educated and reviewed requirements with staff. |
| 2017-10-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. servsafe class just taken. no certificate on site yet. |