| Violation Date |
Code |
Description |
| 2018-11-26 |
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. clean build up from floors at cook line. |
| 2018-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gasket. |
| 2018-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. cdi - wet stacked pans sent back to dish area for processing. |
| 2018-11-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf one pan of portioned penne pasta from two days prior with no date mark in prep cooler and turkey sausage dated for 9 days in walk in cooler. |
| 2018-11-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p potatoes holding below 135f in steam line. cdi- reheated to 165f+. discussed option of holding potatoes in double boiler in grill top to maintain temp. |
| 2018-11-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p box of unwashed cucumbers stored on top shelf above open pan of apple butter in walk in cooler. cdi - walk in cooler rearranged with cucumbers below ready to eat foods. |
| 2018-11-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf hand sink by office area used store bag of clean towels and server station hand sink used as dump sink. cdi - linens removed; discussed option of using a 5 gallon bucket |
| 2018-09-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several drinks stored throughout the kitchen below prep surfaces beside clean equipment and dry food. ensure a designated area is used fo |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed deli slicer stored as clean with food debris. ensure to clean properly before storing. cdi pic broke down the slicer and properly washed, rinsed, an |
| 2018-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer of proper concentration. observed several damp wiping cloths on food prep surfaces and cloths held in quat sanitizer buckets with concentration at 50ppm. 3 comp sink had quat sanitizer at 200ppm. cdi pic |
| 2018-09-13 |
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 hollandaise held on tphc wi |
| 2018-09-13 |
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 several tcs food items date marked for 8 days in the reach in and walk in cooler. observed cut lettuce and roasted garlic not date |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple food items such as butter, liquid pasteurized eggs, and waffle mix cold holding above 45f (see temp chart). cdi pic voluntarily discarded all food items and replaced wi |
| 2018-09-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple food employees contaminating hands from walking into the walk in cooler and returning to prep food without proper handwash and changing tasks |
| 2018-09-13 |
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 2-301.14 wash hands after activities that contaminate them.-p observed |