| Violation Date |
Code |
Description |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on prep surface and hanging on employee's apron. ensure to hold wiping cloths in sanitizer between uses. repeat violation. points were not escalated due to impr |
| 2018-11-26 |
33 |
3-501.13 use approved thawing methods. observed raw pork thawing in standing water. cdi ehs educated pic on proper thawing methods and pic turned water on to allow proper thawing. repeat violation. |
| 2018-11-26 |
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 cooked sliced pork and water chestnuts not date marked. observed food item such as thawed cooked pork that was defrosted the day pr |
| 2018-11-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed diced raw chicken stored above rte sauce in reach in unit. ensure to separate raw animal food from rte food. cdi pic moved raw chicken to bottom shelf. repeat violation. points wer |
| 2018-11-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsink by 3 comp sink. ensure to maintain access to handsinks at all times. cdi pic removed items blocking handsink. |
| 2018-11-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a cfpm. owner has certificate for a cfpm, but was not present during the inspection. repeat violation. |
| 2018-07-13 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -pobserved raw salmon chicken (165) stored above raw pork (145). cdi- chicken moved to bottom shelf. repeat. points not escalated bacause facility has improved in sa |
| 2018-07-13 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfone container of in-house sliced pork not dated. cdi- dated. |
| 2018-07-13 |
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 multiple foods in flip top unit (see chart) recorded abvove 45f. pic stated all items w |
| 2018-07-13 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge offood safety by being a certified food protection manager. -pfpic is not a cfpm. repeat |
| 2018-07-13 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee slicing food without a hair restraint. |
| 2018-07-13 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloths stored on cutting boards. keeep in sanitizer. |
| 2018-07-13 |
33 |
3-501.13 use approved thawing methods. beef thawing in standing water. cdi- water turned on to allow running water. |
| 2018-02-21 |
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 drinks stored throughout kitchen -- not |
| 2018-02-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open, cdi- closed.5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing in dumpster. provide drain pl |
| 2018-02-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one water bottle not labeled. cdi- labeled. |
| 2018-02-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer recorded at greater than 400ppm. cdi- diluted. |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple meats in flip top holding above 45f (see chart). appeared products were overstacked. cdi- items were just stocked. taken to wic to cool down. |
| 2018-02-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.container of lettuce in reach in cooler unprotected.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -pobserved raw sal |
| 2018-02-21 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic is not a cfpm. facility is still under window to meet complia |
| 2017-10-20 |
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 improper cooling methods. shrimp and beef that was prepped earlier was cooling |
| 2017-10-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. three sanitizer buckets stored on floor. keep off floor. cdi- moved off floor. |
| 2017-10-20 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2017-10-20 |
33 |
3-501.13 use approved thawing methods. obseved salmon filletts thawing in package in reach in units. package states to remove fish from package before thawing. cdi- procucts discarded. remove salmon from package before thawing. |
| 2017-10-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfemployees were unaware of health policy (including symptoms and illnesses). cdi- copy of policy was given and explained. pic |