| Violation Date |
Code |
Description |
| 2018-11-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed several damaged plates, rendering them no longer smooth or easily cleanable. |
| 2018-11-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups storedat customer drink area with lip contact surface exposed to potential contamination. repeat. |
| 2018-11-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled oil squeeze bottles on cook line. repeat. |
| 2018-11-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of unknown chemical labelled as sanitizer. cdi: chemical discarded. |
| 2018-11-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed carafes of half and half hel |
| 2018-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter holding at 86f on counter next to grill. cdi: butter placed on grill and reheated. |
| 2018-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed veggie dicer stored as clean with visible food residue on blades. cdi: dicer sent to be cleaned. |
| 2018-07-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pooled eggs stored over milk in reach in unit. cdi: pooled eggs relocated to bottom shelf of reach in unit. |
| 2018-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese holding at 54f in an insufficient ice bath on prep counter. cdi: cheese placed in freezer to rapidly cool below 45f. |
| 2018-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed hot pickled onions with a shelf life of 14 days, as well as goat and pimento cheeses dated for 14 days. verification required within 10 |
| 2018-07-24 |
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 carafes of half and half he |
| 2018-07-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed peroxide cleaner labelled as sanitizer at three compartment sink. cdi: labelled properly. observed roasted sweet potatoes cooling at room temperature, avocad |
| 2018-07-24 |
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 |
| 2018-07-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabelled squeeze bottles of oil and containers of spices. |
| 2018-07-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth laying on prep table in back line of facility. cdi: cloth placed in sanitizer. |
| 2018-07-24 |
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 two containers of bulk dry product with scoop handle stored down into pr |
| 2018-07-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stored at register area with lip contact surface exposed to potential contamination. repeat. |
| 2018-07-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no qac test strips on site during inspection. verification required within 10 days to determine compliance. |
| 2018-03-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. no test strips available for checking quat sanitizer.return visit required by 3-25-18 |
| 2018-03-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. plastic cups at register area observed unprotected. |
| 2018-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers observed wet stacking on back shelf. |
| 2018-03-15 |
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. potato salad observed cooling stacked and inside reach-in cooler beside fryers and |
| 2018-03-15 |
6 |
general comment: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. employee observed turning faucet off with bare hands after washing. cdi: training |