| Violation Date |
Code |
Description |
| 2019-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surface of deli meat slicer with food debris build up. ensure to increase cleaning frequency. |
| 2019-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups not protected from physical contaminates by using a plastic sleeve or other methods at register. cdi pic pr |
| 2019-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths stored on prep surfaces. ensure to hold in sanitizer between uses. |
| 2019-01-23 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one dented can stored with other cans on dry storage shelf. cdi pic voluntarily discarded dented can. |
| 2019-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion dicer stored as clean with food debris on fcs blades. cdi pic moved dicer to 3 comp sink to be properly washed. |
| 2019-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towels stored in handsink and sanitizer bottles hanging at handsink. cdi pic removed items in handsink. |
| 2018-07-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.ceiling vents near back door in need of cleaning. |
| 2018-07-30 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pfchicken and tuna salad |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psome foods were overstacked on front line (see chart). cdi- food discarded. |
| 2018-04-26 |
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 was not a cfpm. facility is still under windown to meet compli |
| 2018-04-26 |
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/pftimes not recorded for tphc blanched |
| 2018-04-26 |
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 blached fries were cooling incorrectly, in a plastic tub in a reach in cooler. do not u |
| 2018-04-26 |
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. sani. bucket recorded at 0ppm quat. |
| 2018-04-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal cell phone stored on prep table. repeat |
| 2018-02-08 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone stored on prep sink as well as pe |
| 2018-02-08 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf one plastic container chipped and damaged. cdi- discarded. |
| 2018-02-08 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. packaged on-site cookies were available in a consumer self-serv |
| 2018-02-08 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2018-02-08 |
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 observed two tightly wrapped packages of sliced turkey cooling in reach in unit. cdi- t |
| 2018-02-08 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pone bottle of personal medication stored on prep sink. cdi- bottle moved.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf two chemical bottles |
| 2018-02-08 |
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/pffacility did not record begin times f |
| 2018-02-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved a bleach sanitizer bottle recorded at 0ppm bleach. cdi- discarded. |
| 2018-02-08 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored on flip top unit above raw philly in reach in unit. cdi- raw philly removed so it is not directly under raw chicken. |
| 2018-02-08 |
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 employee wash hands and t |