Latest published violations
- −4Inspection remark
JCDH 2.2 Provide food safety training for all food handlers as required. / Food safety training not provided for employees.
- −4Inspection remark
4-502.11(B) Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, beverage cooler coils, and storage shelves) free of an accumulation of dust, dirt, food residue, and other debris.
- −1Code 5-203.13
Maintain access to service sink./ Mop sink station is being used as storage.
- −1Code 3-304.14
Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.
- −1Code 5-501.115
Clean the refuse storage area as often as necessary to maintain cleanliness.
- −1Code 7-209.11
Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles./ Employee purse stored on prep table beside slicer.
- −1Inspection remark
4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./ Shelves in back of the kitchen were rusty.