| Violation Date |
Code |
Description |
| 2019-01-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop for raw chicken stored |
| 2019-01-14 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee with beard not wearing a beard guard. repeat |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved entire unit of tcs foods recorded above 41f. unit was just turned on and did not allow enough time for unit to cool down before food was transferred. cdi- food transferred to wi |
| 2019-01-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pbleach sanitizer recorded at 0ppm. cdi- product drained, re-filled. tested for proper strength. |
| 2019-01-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic could not verabally communicate health policy nor show a copy of policy. cdi- explained, health policy given. |
| 2018-03-12 |
6 |
2-301.14 when to wash - p - observed 1 food employee touch garbage can with their bare hands but not wash before handling sanitizer cloth to wipe down table. cdi, employee washed their hands. |
| 2018-03-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored next to raw shell eggs in walk in unit. observed bag of raw shrimp with commercial packaging open stored with rte foods in tall prep freezer. cd |
| 2018-03-12 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed fryer baskets stored below table on raw chicken box lid. |
| 2018-03-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed tea nozzle of tea urn stored as clean but soiled with food debris. cdi, nozzle relocated for cleaning. |
| 2018-03-12 |
45 |
4-205.10 food equipment, certification and classification - c - observed dressing portioning equipment not nsf / ansi listed and winco mandoline slicer did not appear to be ansi / nsf listed. |
| 2018-03-12 |
52 |
5-501.13 receptacles - c - observed dumpster door missing from outdoor dumpster and some trash accumulating around unit. repair and keep area free from pest harborage attraction. |
| 2018-03-12 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 2 employees not wearing beard restraint. repeat. |
| 2017-11-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored over rte spice in walk in unit. cdi, spice relocated for proper storage. |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease residue accumulating between fryer units. |
| 2017-11-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dressing refrigerator not holding required temperature and with an ambient air temperature of 51 degrees f. verification to be completed to ensure unit repaired. |
| 2017-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths on prep tables and 2 sanitizer containers below required concentration. |
| 2017-11-02 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 1 employee not wearing a hair restraint and same employee with beard. ensure effective bear restraint is worn for employees with beards. |
| 2017-11-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals such as lysol and other cleaners located above single-service articles on storage rack. cdi, chemicals relocated for proper storage. |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed blue cheese dressing and ranch dressing held in dressing refrigerator over 45 degrees f and unit not holding tcs foods at required temperature. verification to be completed to |
| 2017-11-02 |
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 1 food employee not vigorously rub hands for 10-15 seconds. cdi by instruction. |