| Violation Date |
Code |
Description |
| 2018-10-08 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employees without a hair restraint. |
| 2018-10-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. advised to prevent pests from being on premises. |
| 2018-10-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed time has exceeded on black bean and corn: 9.29.18 - 10.5.18. today is 10.8.18. time has exc |
| 2018-05-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-05-23 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed employee without a beard guard. facility did not have a hair re |
| 2018-05-23 |
33 |
3-501.13 use approved thawing methods. observed seared tuna thawing in standing water. cdi - educated employees about proper cooling methods. advised to following thawing instructions on the individual packages of tuna. |
| 2018-05-23 |
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 repeat violation. observed mashed potato cooling covered in the walkin cooler. cdi - edu |
| 2018-05-23 |
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. -pf repeat violation. observed pasta (online orders) prepared on 5.19.18 with no date label on products, today is 5.23.18. facili |
| 2018-05-23 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontami |
| 2017-11-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed most employees without hair restraints in the kitchen. |
| 2017-11-20 |
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 covered, shallow layer of pasta in a covered bus tub. cdi by uncovered t |
| 2017-11-20 |
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 quinoa and cooked, portioned salmon not dated. cdi by dating. packaged meals are prepared over the weekend and put in the walk-i |
| 2017-11-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee finish sweeping floor , returned broom and dust pan |