| Violation Date |
Code |
Description |
| 2018-10-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed 3 drinks on prep counters throughout the facility. |
| 2018-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use sanitizer bucket reading 0ppm quat. |
| 2018-10-30 |
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 sauces and oils that did not have labels. |
| 2018-10-30 |
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 lettuce and tomatoes not cooling at the proper rate because they were cove |
| 2018-10-30 |
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 a few items such as chicken, black beans and boiled eggs that were not date marked. cdi- if foods had not been held for more than 7 |
| 2018-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and tomatoes in an ice bath in a turned off steam table at 57f and 55f. pic stated that items were prepared at 10am. cdi- items were voluntarily discarded. |
| 2018-10-30 |
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 at the start of the inspection observed cooked chicken sitting on counter at 59f. pic stated that the chicken had been cooked this mo |
| 2018-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a clean knife with food debris, a clean plate with food stains, and the meat slicer with food debris on blade.cdi- items were taken to dishwash area to |
| 2018-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin walk in cooler observed raw chicken being stored over water bottles.cdi- raw chicken was placed on the bottom shelf. |
| 2018-10-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfin bar observed 3 sinks, pic stated that two sinks were used for handwashing and one was a dump sink. one of the two handsinks had food debris inside of it. cdi- handwash |
| 2018-05-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed multiple house flies inside facility. large gap present under doors at front entrance. install n |
| 2018-05-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of degreaser with no label. cdi - labeled during the inspection. |
| 2018-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p flip top coolers holding products above 45f; the lower part of the units holding just at 45f. cdi - all tcs product in flip top discarded. also, the walk in cooler condenser is iced over |
| 2018-05-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor dark build up inside the ice machine. cdi - cleaned during the inspection. |
| 2018-05-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf soap not accessible at kitchen handsink due to dispenser being relocated too close to the fire extinguisher. cdi - soap dispenser moved back to original location. |