| Violation Date |
Code |
Description |
| 2018-11-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed stickers on the outside of containers stored as clean. |
| 2018-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-11-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed two caraffes with milk and |
| 2018-11-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in kitchen area. |
| 2018-07-23 |
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 ice and debris build up on floor of walk in free |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed chipping of paint and accumulation of rust on shelving. |
| 2018-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed box of food stored on handsink and broken scissors stored in handsink. cdi by removal of items to proper storage location. |
| 2018-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup stored over prep line. cdi by removal to proper storage location. |
| 2017-12-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. don't stack cups without protecting the lip of the cup. reduce amount stacked or find a way to shield the cups. |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans/containers wet stacked. separate to air dry. provide additional shelving to aid in this. |
| 2017-12-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed ri |
| 2017-12-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). -p/pf written procedures are missing key elements of code (e.g. ensuring food is at 45f before placing in carafe...). add to procedures. return v |
| 2017-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packets in container on ice beside hot wells of soups at 48f. staff added more ice so it was covering the sides of the container. observed butter packets in front reachin |
| 2017-12-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed one bucket of sanitizer at 0ppm quat. refilled with sanitizer at 200ppm quat. |
| 2017-12-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed one employee put on gloves without first washing hands. educated pic so he could disseminate to staff member. |
| 2017-12-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certification could not be proven. you have 210 days from permit issuance to obtain before 2 points will be deducted. |