| Violation Date |
Code |
Description |
| 2018-08-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board heavily gouged, stained and in need of resurfacing. |
| 2018-08-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored on shelf beside of handsink which may cause splash contamination. |
| 2018-08-06 |
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 pizza sauce cooling from room temperature ingredients in a holding unit an |
| 2018-08-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed a bottle of sanitizer over 400ppm. sanitizer is used to clean tables. cdi-remade to correct concentration. |
| 2018-08-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed items held past 7 days. cdi-discarded. observed a large container of cooked sausage at 45f in co |
| 2018-03-20 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed chlorine test strips for all three chemical sanitizing dish machines washed out and unusable. vr. |
| 2018-03-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouged plastic cutting board in use. pic stated that plans are to put quartz in place of plastic cutting board. |
| 2018-03-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean items stored on floor.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee |
| 2018-03-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops stored in water. |
| 2018-03-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees with wrist watches and bracelets. |
| 2018-03-20 |
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 several items cooling improperly such as sausage, chicken, and pizza sauce |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza dough topped with mozzarella on speed rack and cheese above 45f. pic stated that during busy times, pizzas are loaded with cheese and stored on speed rack. ehs explained t |
| 2018-03-20 |
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 sausage cooked and cooled today at 86f in small cold hold cooler. pic unable to determine when sausage began cooling. cdi- v |
| 2018-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight build up on deli slicer. observed dried food debris on can opener blade. cdi-equipment broken down and re-washed. |
| 2018-03-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employees sweeping and mopping and begin to touch food and cle |