| Violation Date |
Code |
Description |
| 2018-11-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observe visors and personal coats stored over single service cups. |
| 2018-11-30 |
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 stored on the floor. |
| 2018-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2018-11-30 |
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 lettuce labeled to hold on |
| 2018-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observe hand washing sink with cleaning brush stored in it. cdi, brushes removed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. |
| 2018-11-30 |
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 observe food employee re-contaminate hands by closing faucet without using a barrier. cdi, food e |
| 2018-02-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to cardboard dumpster was open. cdi- door closed. |
| 2018-02-07 |
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 |
| 2018-02-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.sheet trays were wet stacked. air dry before stacking. |
| 2018-02-07 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. some employees on line not wearing a hair restraint. |
| 2018-02-07 |
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 prepped salads cooling in reach in coolers with lid on. cdi- transferrred to w |
| 2018-02-07 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pffaiclity has many items on line under tphc and a pro-longed shelf life from that state. however, no |
| 2018-02-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved two sinks with plastic cups, tongs, and a spoon stored in sink. cdi- do not place anything in handsinks--for handwashing only. cdi- items removed, sink to be cleaned. |
| 2018-02-07 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pupon entering kitchen observed an employee adjust and handle rte biscuits with bare hands. cdi- p |