| Violation Date |
Code |
Description |
| 2018-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler. have cleaned. |
| 2018-11-15 |
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 pans stacked wet on the clean equipment rack. ensure pans are fully air dried. |
| 2018-11-15 |
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 a plastic cup with no handle stored in the rice container. cdi-the |
| 2018-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of tomatoes stored on the ground in the walk in cooler. cdi-the box was placed onto the shelf. |
| 2018-11-15 |
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 observed rice cooling with a tightly covered lid in the tall reach in cooler. cd |
| 2018-11-15 |
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 employee throwing away several containers of food that was past its 7 days at the beginning |
| 2018-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding below 135f on the hot holding line. cdi-the chicken was put back onto the stove to reheat. |
| 2018-11-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a scrub brush and container of soap stored in the hand sink. cdi-the container and scrub brush was removed. do not store equipment in hand sinks. repeat. |
| 2018-09-07 |
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 employee putting on a hair net and them immediately begin putt |
| 2018-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a container of soapy water and a scrub brush stored in the hand washing sink at the meat market. a hand washing sink is only for hand washing. do not store a |
| 2018-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw marinated chicken stored above cooked chick peas and rice in the walk in cooler, and raw pork stored above cooked beef in the small reach in cooler. cdi-all raw product was r |
| 2018-09-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed employee medicine stored above facility food and equipment. cdi-the medicine was placed with other employee/personal items. |
| 2018-09-07 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in a container on the counter. cdi-the chicken was placed into the cooler until ready to be cut. the only approved methods for thawing are placing the frozen product under running cold wa |
| 2018-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the tall reach in cooler. have replaced. the owner had contacted a maintenance operator to have the gasket replaced. |
| 2018-09-07 |
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 beef being placed into the cooler at 70f. the product had originally be |
| 2018-05-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved staff eating, stop eating, donn gloves and begin to put food away upon my arrival. cdi through instruction2-301.14 wash hands before donning gloves and between gloves uses.-p observed |
| 2018-05-22 |
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 improper ice bath cooling( no stirring), plastic. 4-301.11 provide equipm |
| 2018-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved multiple tcs foods hot held between 99 and 135f (see temp chart) cdi- based on time, placed on tphc to expire at 6pm (discard) vr |
| 2018-05-22 |
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 cooked beef at 91 f at 3pm. pic stated it was cooked and removed from heat and has been on ice bath since before 10 am. temp |
| 2018-05-22 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed pic and staff do not understand food safety. do not understand importance of rapid cooling, hot and cold hold temperatures nor proper cooling procedures/method |