| Violation Date |
Code |
Description |
| 2018-10-08 |
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. points not increased as cooler door gasket and walk in cooler fan guards were clean today. |
| 2018-10-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface flip top cutting boards by cook line. |
| 2018-10-08 |
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. scoop with no handle stored in cooked pasta. cdi - scoop discarded. |
| 2018-10-08 |
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 chicken kabobs and grilled onions cooling in tightly wrapped containers in walk in |
| 2018-10-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor dark build up in two soda nozzles. cdi - cleaned during the inspection. points not increased as nozzles were much cleaner than last inspection. |
| 2018-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor dust build up from walk in cooler fan guard and crumbs from low prep cooler door gaskets. |
| 2018-04-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. clean ice paddles stored on shelves in reach in cooler. instructed staff to clean paddles then wrap in plastic to prevent contami |
| 2018-04-19 |
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 pan of tomato relish cooling with lid on. cdi - lid removed to promote air flow an |
| 2018-04-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. heavy dark build up on soda nozzles in dinning area. cdi - soda nozzles exchanged with clean nozzles; soiled nozzles cleaned. |
| 2018-02-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored above the raw beef in the walk in cooler. cdi-the shelves were rearranged to allow for the chicken to be placed on the bottom shelf. |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the feta cheese chopper, and two pans. cdi-the items were brought back to the dish machine for proper cleaning and sanitizing. |
| 2018-02-20 |
33 |
3-501.13 use approved thawing methods. observed several packages of frozen product thawing on the prep counter upon entrance. cdi-the packages were removed and placed into the walk in cooler to finish the thawing process. thawing in the cooler, under c |
| 2018-02-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the sani bucket being stored on the ground upon entrance to the kitchen. cdi-the bucket was removed and placed onto the prep counter. |
| 2018-02-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of lids being stored on the ground at the entrance to the kitchen. cdi-the box was placed onto the shelf in the dry sto |
| 2018-02-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. they are no longer easily cleanable. have resurfaced or replaced. |
| 2018-02-20 |
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 to the shelving in the walk in cooler, and to the shelves holding the oils in the dry storage area. have cleaned. |
| 2018-02-20 |
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 cleaning needed to the floors in the dry storag |
| 2017-10-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed wet wiping clothes stored on cutting boards and in soiled solution. |
| 2017-10-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen. |
| 2017-10-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed ambient cooling of white beans, pasta salad and cut leafy greens cooling |
| 2017-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grilled chicken and grilled onions hot held below 135 f. cdi- discarded |
| 2017-10-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved prepped beans at 64 f after 6 hours in walk in cooler. cdi discarded |
| 2017-10-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw salmon and meatballs cooked to less than 120f. cdi- discarded |
| 2017-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer used earlier this am with food debris on it. cdi- removed to clean4-602.11 clean the equipment and utensils used with tcs foods as required by r |
| 2017-10-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved multiple food employeed change tasks from soiled equipment to food preparation without changing gloves. cdi- pic stopped employee and he changed gloves |
| 2017-10-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees donn gloves without washinghands. cdi hands washed |