| Violation Date |
Code |
Description |
| 2018-12-19 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed mutiple metal pans and plastic food containers wet stacked at dish area. |
| 2018-12-19 |
41 |
general comment: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 utensils at grill area holding in water of 104f. |
| 2018-12-19 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored under cutting boards. |
| 2018-12-19 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed shakers and squeeze bottles on front line not labeled. |
| 2018-12-19 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed mustard cream based sauce hot holding on front line at 66f. cdi: by reheating to 189f. |
| 2018-12-19 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris on inside of food containers and metal pans at dish area. cdi: by removing and rewashed. |
| 2018-12-19 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink blocked at service bar and back prep area across from ice machine. cdi: items relocated and handsink made accessible.6-301.14 post a handwash s |
| 2018-05-21 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings including purse and book bag stored on shelf on top of and next to single service items. |
| 2018-05-21 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans/containers/bowls being wet stacked on dish shelf. |
| 2018-05-21 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths laying on prep surfaces while not in use. observed wiping cloths being stored under cutting boards. |
| 2018-05-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer made up in all buckets at toxic level well above 400ppm. according to pic dispenser system has not been set up yet. sanitizer is being made up manually. |
| 2018-05-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed inconsistent date marking for items inside walk-in cooler. some products had day dots and date marking stickers with prep and expi |
| 2018-05-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris remaining on several pans at dish area. cdi: by removing from shelf and rewashing. |
| 2018-05-21 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink at service station blocked by trash can. cdi: trash can relocated.6-301.14 post a handwash sign at each handsink. observed handwashing |
| 2018-05-21 |
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. observed employees recontaminating hands by touching faucet handles with bare han |
| 2018-05-21 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee canned drinks stored on shelf next to consumer food in walk-in cooler and another uncovered drink stored on surface at expo line. cdi: |