| Violation Date |
Code |
Description |
| 2018-12-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility does not have test kit for chlorine sanitizer utilized in dish washer. 10 day verification required. |
| 2018-12-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on both prep units in need of replacement or resurfacing.4-501.11 maintain equipment in good repair. observed one gasket on p |
| 2018-12-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed items in steam well reheating utilizing slow rise method. setting on steam unit was set at 140 degrees which would not achieve proper reheating tem |
| 2018-08-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. paint on floor is coming up making the floor not smooth and easily cleanable. |
| 2018-08-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed rice salad at 45 degrees and held greater than 4 days. cdi discarded.3-501.17 date mark/label |
| 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 observed quinoa cooling on speed rack at room temperature cdi advised pic to place |
| 2018-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans and rice in hot holding less than 135 degrees. cdi reheated see chart above. |
| 2018-04-19 |
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 quinoa cooling greater than two hours and still above 70 degrees . cdi reheated see chart above. repeat. |
| 2018-04-19 |
8 |
5-202.12 handwashing sinks, installation - pf observed hand sink in restroom does not run the required 15 seconds before need to be actuated again. -0 points |
| 2017-11-29 |
34 |
general comment- 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed dial thick probed thermomete |
| 2017-11-29 |
31 |
3-501.15 cooling methods - pf observed cooked rice cooling in walk in cooler on sheet pan and speed rack at 100-108f degrees thickly stacked. time stamp placed by employee notated that rice was placed into walk in cooler for cooling 1.25 hours previously. |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked peppers stored in top of area of prep unit at 101f degrees and employee stated peppers had been cooked right before i walked in (approximately 15 minutes earlier). pic ha |
| 2017-11-29 |
18 |
general comment- 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 rice cooling in walk in cooler on sheet pan and speed rack at 100-108f degrees. time stamp placed b |
| 2017-11-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at front hand sink behind customer service counter. pic placed a bottle of pump soap at the sink.6-301.12 provide paper towels or approved alternative for hand drying at each han |
| 2017-11-29 |
1 |
general comment-2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic did not have copy of servesafe certification. as a new facility, certification will be required within 180 days of permit. |