| Violation Date |
Code |
Description |
| 2018-10-24 |
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 heavy grease build-up under hood system.replace c |
| 2018-10-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine test strips provided during inspection.verification required within 10 days. |
| 2018-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor. |
| 2018-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bulk dry food containers stored on dry storage rack < 6 inches above the floor. bottom rack needs to be raised to 6 inches above f |
| 2018-10-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked ground beef in upright cooler without date mark. pic stated that beef was cooked 2 weeks prior, frozen, and removed from free |
| 2018-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer in 3 compartment sink testing 10ppm chlorine.cdi added bleach. retest at 100ppm chlorine.4-601.11(a) equipment food contact surfaces and utensils shal |
| 2018-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored over ready-to-eat ranch dressing in walk-in cooler.cdi storage order rearranged. |
| 2018-10-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved employee handle raw fish while wearing gloves, and changed to clean gloves without first washing hands.cdi- corrected employee to wash hands and put on clean gloves. |
| 2018-10-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-06-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverages stored on prep sink and above prep table.cdi by covering and storing in designated area. |
| 2018-06-07 |
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. -pobserved employee handling raw shrimp, and proceded to touch equipment o |
| 2018-06-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine sanitizer test strips provided during inspection.verification required within 10 days. |
| 2018-06-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish stored over cooked crab stick. observed raw shell eggs stored over produce in the walk-in cooler.cdi by rearranging order. |
| 2018-03-06 |
14 |
4-703.11 hot water and chemical-methods - pobserved utensils at 3 compartment sink only being washed and rinsed, not sanitized.warewashing sink is set up for wash, sanitize, and rinse. changed to wash, rinse, and sanitize. change flow of utensils at 3 com |
| 2018-03-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. establishment has 210 days from date of permit issuance to obtain food safety certification or 2 pts will be deducted from sanitation s |
| 2018-03-06 |
2 |
2-103.11 person in charge-duties - pfobserved violations (m,i,d) of this section. no employee health policy in place. utensils are not being properly washed, rinsed, and sanitized. employees are not following hand washing procedures.cdi - discussed duti |
| 2018-03-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored above work surface.observed employees eating in kitchen.cdi by proper beverage storage and employees move to dining room to e |
| 2018-03-06 |
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 employees not following proper handwashing procedures when washing hands.cdi- discussed a |
| 2018-03-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved one handsink without hand towels.cdi added hand towels. |
| 2018-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw fish in prep cooler. cdi by rearranging storage order.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw hamburger meat stored |
| 2018-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved open packages of deli meat without date mark.cdi by date marking. |
| 2018-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the flo |
| 2018-03-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed multiple employees preparing food, washing utensils without hair restraints. |
| 2018-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths being held in water, no sanitizer.sanitizer buckets not being used effectively. discussed proper use of sani buckets with pic. |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair.observed standing water in upright cooler. repair. |
| 2018-03-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine test strips provided during inspection. verification required within 10 days. |
| 2018-03-06 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at 3 compartment sink. repair. |
| 2018-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved multiple unlabeled spray bottles of toxic chemicals.cdi by labeling spray bottles. |
| 2017-12-11 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating chicken steak sandwich in the kitchen near the slicer while pickles were being wrapped on the other end of the table. cdi (corrected during inspection) instructed employee not eat |
| 2017-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bus tubs of chicken wings and sauce containers on cooler floor, boxes of hot sauces and other items on the kitchen floor. also |
| 2017-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a bus tub of wings 90f on the prep table next to fryers and cheese sauce 117f in the soup kettle warmer. cdi by putting wings in the walk-in cooler and reheating the cheese s |
| 2017-12-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a green tomato directly on the walk-in cooler rack and veggie burgers directly on the prep freezer rack. cdi by putting items in containers. |
| 2017-12-11 |
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 2-301.14 wash hands before donning gloves and between gloves uses. -po |
| 2017-12-11 |
1 |
2-102.12 certified food protection manager (cpfm)- c observed no cfpm on site. facility has 7 months from date of permit for compliance. |