| Violation Date |
Code |
Description |
| 2018-12-11 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the inside and outside of equipment. cleaning also needed on the shelf under the breading station. |
| 2018-12-11 |
22 |
repeat violation 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 cole sla |
| 2018-12-11 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw ground beef stored above raw pork chops in the walk in cooler.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw ground beef sto |
| 2018-12-11 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on the dry storage shelves. cdi - drink was removed. |
| 2018-08-21 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a prep table next to food. observed an employee drink stored above facility food in the walk in cooler. cdi - bo |
| 2018-08-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw ground beef stored above raw fish in the walk in cooler. cdi -items were rearranged correctly. |
| 2018-08-21 |
22 |
general comment 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 cole slaw |
| 2018-08-21 |
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 macaroni in the walk in cooler at 88f at 2:30 pm. employee stated she made the macaroni around 11 am or 12 pm today. cdi - |
| 2018-08-21 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed gnats in the back room around the 3 compartment sink. |
| 2018-08-21 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the reach in cooler shelves, the outside of equipment and the tables on the cook line. |
| 2018-08-21 |
31 |
repeat violation 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 multiple pans of macaroni cooling in the walk in cooler |
| 2018-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all but cooked rice(127f) hot held above 135 f. cdi- reheated above 165f |
| 2018-04-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes after leaving workstation with no hand wash. cdi through isntruction with staff and pic2-301.12. follow the cleaning procedure to adequately wash your han |
| 2018-04-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no hand towels at bar hans sink and both hand sinks run out during inspection and not immediately refilled. cdi- through instruction |
| 2018-04-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw liver over cooked hotdogs and raw chicken over ready to eat bologna in walk in cooler. cdi re-organized by final cook temperature3-304.15(a) discard gloves after a task is comp |
| 2018-04-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in spray bottle in kitchen and in 3 comps sink at 0 ppm qac and bleach after employee just washed, rinsed and santized utensils. cdi remade above 200 ppm qac |
| 2018-04-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved container of ribs with no date mark in walk in cooler. cdi- vol discard |
| 2018-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food residue accumulation on equipment. |
| 2018-04-26 |
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 unlabeled working containers of foods. |
| 2018-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bag of food on floor upon entering kitchen. cdi removed |
| 2018-04-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet santizing cloths on prep board not submerged in sanitizer. |
| 2018-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage over food prep area. cdi removed |
| 2018-04-26 |
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 excessive soilage accumulation on floors. |
| 2018-04-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cooked rice cooling in tightly closed plastic container in walk in coole |
| 2018-04-26 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pf observed failure of pic to provide active managerial control with regard to general food safety as evidenced by failure to observe many common, multiple violations |