| Violation Date |
Code |
Description |
| 2019-01-22 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.no waste bin at front/back handsinks. cdi- provided. |
| 2019-01-22 |
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 |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair.gasket damaged in reach in freezer. |
| 2019-01-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single-service cups in front not displayed to prevent contamination. keep in plastic sleeves. |
| 2019-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed heavy wet stacking of food trays in back shelf. |
| 2019-01-22 |
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 sani. bucket recorded low in quat concentration. |
| 2019-01-22 |
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 large container of cole slaw cooling with lid on in wic. cdi- lid removed to f |
| 2019-01-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved sponge in back handsink. cdi- removed, sink cleaned. |
| 2018-10-24 |
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 food employee wash hands then contaminate hands by turning faucet off with no protective |
| 2018-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cinnamon container used for apple dessert stored and used directly by raw chicken prep area. prepare ready to eat foods in a location where cross contamination cannot occur. cdi |
| 2018-10-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in ice bin by drive through window. ice bin is in need of detailed cleaning.4-602.11 (a4) equipment food-contact surfaces and ut |
| 2018-10-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large tub of cooked rice was 98f at 1:50 p.m. and 85f at 2:50 p.m. rice started cooking at 11:00 a.m. pic explained cooki |
| 2018-10-24 |
26 |
7-201.11 poisonous or toxic materials shall be stored so they can not contaminate food by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles, p. observed chi |
| 2018-10-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container of covered rice cooling on counter when inspection starte |
| 2018-10-24 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee with artificial painted finger nails preparing food. cdi- discusse |
| 2018-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in bottom of reach in freezer and on side of ice machine by reheating table. detailed cleaning needed on both pieces of equipment. repeat |
| 2018-10-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open during inspection. keep door closed at all times when not in use.5-501.115 discard items and litter stored in the waste areas and |
| 2018-10-24 |
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. observed ceiling in dry storage area beginning to cave in. ceiling needs to be repair |
| 2018-05-23 |
53 |
6-502.12 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 raw chicken residue on some walls. |
| 2018-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive raw chicken residue on multiple doors, equipment and equipment handles. |
| 2018-05-23 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed staff member washing off arms in raw food prep sink. cdi through isntruction ; raw to raw prep but cannot wash arms offf in sink |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chunk of rwa chicken in granular dredge, not under temperature control, at 64f. cdi- discarded |
| 2018-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food prep surfaces around raw chicken prep station to be excessively soiled. cdi through isntruction4-602.11 clean the equipment and utensils used wit |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled spray nozzle stored in handsink. cdi removed |
| 2018-05-23 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed staff member rinse hands and forearms off in prep sink. cdi - staff member brought to hand wash sink to wash hands2-301.12. follow the cleaning procedure to adequately wash your hands. use warm wat |