| Violation Date |
Code |
Description |
| 2018-09-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep cuts, cutting board no longer effectively cleaned. |
| 2018-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed taquitos rolling display hot holding below 135f. cdi, items voluntarily discarded by pic. |
| 2018-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dark build up. cdi, can opener blade removed and taken to be cleaned. |
| 2018-09-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet without using barrier. cdi, food em |
| 2018-03-16 |
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. one wet cloth stored out on table. |
| 2018-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple foods in flip top cooler recorded above 45f (see chart). cdi- discarded. facility will call for repair on unit. vr. |
| 2018-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer recorded at 0ppm upon dispensing. tubes appear to have air gaps. facility will call for assistance and will manually make sanitizer in the meantime. vr. repeat |
| 2018-03-16 |
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. no points deducted. facility is still under w |
| 2017-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p sanitizer dispenser at 3 compartment sink so sanitizer in bay and bucket were at 0ppm quat. replaced container and then read at 200ppm quat.4-602.11 clean the equipment |
| 2017-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p various hot dogs, tornados, sausages, chicken rolls were holding between 119-135f. all were in the front 3 rows on the roller grills. pic moved all items out of temperature to the back |
| 2017-12-15 |
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 roast beef, tomatoes and hummus without date marks. most items are used within 24 hours. these items were dated during inspection. |
| 2017-12-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 3 compartment sink chemical bottles stored over sanitizer bay and clean drainboard of sink. employee moved chemicals to area above the soiled utensil board. |
| 2017-12-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage stored above prep table. discarded. |
| 2017-12-15 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf labels on all in-house pac |
| 2017-12-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed pi |
| 2017-12-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 when to wash - pobserved employee enter kitchen through door but did not wash hands before putting on gloves. educated and she removed gloves, washed hands and then put the glov |
| 2017-12-15 |
31 |
3-501.15 quickly cool foods. cold air must flow around product to remove the heat. -pf observed sandwiches and salads cooling in display cases in store. salads with deli meat (at 48f) were pulled and placed in refrigerator to chill to 45f or lower befo |
| 2017-12-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf employees in the kitchen were unaware of a health policy. discussed with them and emailed pic health policy. will return withi |