| Violation Date |
Code |
Description |
| 2018-10-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in women's restroom. -0- |
| 2018-10-04 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water in walk in cooler. -0- |
| 2018-10-04 |
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 cooked sausages cooling at room temperature in pasta boats deeply packed a |
| 2018-10-04 |
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 facility holding eggs on co |
| 2018-10-04 |
16 |
3-401.11(d)(2) raw animal foods-cooking - p,pf comminuted meat on a children's menu shall be fully cooked. observed undercooked hamburger on children's menu. vr no later than 10/12/2018. -1.5- |
| 2018-10-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in handsink at the cook line to the far left at beginning of inspection. observed table and deli paper pack blocking handsink in the rear kitchen are |
| 2018-07-18 |
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 one large bucket of brown gravy marked 07/04/2018 and one container of cut lettuce and one gallo |
| 2018-07-18 |
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 tight wrapping, lids in place, overstacking and using prep units to cool. |
| 2018-07-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed w |
| 2018-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on prep table between uses at the cook line. -0- |
| 2018-07-18 |
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 facility reusing small cottage cheese containers for other foods without marking what is inside. -0- |
| 2018-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans under prep table near rear handsink and one dish washer towel drying baskets for bread. -.5- repeat |
| 2018-07-18 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c use a hose in a manner that prevents backflow. observed spring loaded hose in the on position while not in use. -0- |
| 2018-07-18 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed dark orange buildup under basin of urinal. -0- |
| 2018-07-18 |
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 one scoop handle touching hash brown in low boy drawer at cook line and |
| 2018-06-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw salmon, pork and beef in low boy. cdi - pic placed raw chicken at the front, salmon at the back and beef and pork in the middle. -1.5- |
| 2018-06-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid open on cardboard dumpster at the beginning of the inspection. -0- |
| 2018-06-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cleaned serving utensils stored in dry storage in an area where flour is depositing on them. observed clean cups directly under |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans in the rear kitchen under prep tables and plastic cups at the wait station. |
| 2018-06-06 |
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 hash brown scoop handle stored submerged in potatoes in low boy at coook |
| 2018-06-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food expediters plating food without hair restraint. -0- |
| 2018-06-06 |
37 |
3-303.12 storage or display of food in contact with water or ice - c exposed food shall not be stored in direct contact with standing water. observed raw seafood at the cook line in direct contact with melted ice in a flip top and cut salad lettuce in dir |
| 2018-06-06 |
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 tightly wrapped sausages cooling in the walk in cooler and cut lettuce coo |
| 2018-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked link sausages and livermush hot holding at 117f and 133f in fryer basket. cdi - pic reheated food to over 165f before serving. -0- |
| 2018-06-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cracking aw shelled eggs and then touching clean plates and taking rte eggs off the flat top. cdi - pic educated food employee when to wash hands. hands were washed. -2 |