Restaurant and Food Establishment Inspections (October 2016 to January 2024)
www.dallasopendata.com | Last Updated 25 Mar 2024This data set is sunset and will not be updating any more. Please go to this link for updated information: https://inspections.myhealthdepartment.com/dallas This data set is intended to communicate the name of establishment, the physical location of the establishment, the date the inspection was conducted, the overall score for the inspection, and the point deduction for the individual violations. Disclaimer: The inspection data represents a specific period in time. It does not represent the ownership of the establishment or the full history of the establishment.
This dataset has the following 114 columns:
| Column Name | API Column Name | Data Type | Description | Sample Values |
|---|---|---|---|---|
| Restaurant Name | program_identifier | text | The Program Identifier allows users to add a description for a General Health Program record that identifies one general health program from another. For example, two programs (restaurants) at one facility can have the same Program/Element code (1600 - Food). The PROGRAM_IDENTIFIER field allows users to add a description for differentiating the two (The Moonlight Room and The Laguna Lounge). | MCDONALDS SUBWAY BURGER KING SONIC DRIVE IN WINGSTOP view top 100 |
| Inspection Type | type | text | Code indicating the inspection type, such as Routine, Follow-up, Complaint, Temporary and Mobile. • Routine Inspections – are conducted at least once every six months • Follow-up Inspections – are conducted as a result of poor sanitation issues, low scores • Complaints Inspections – General Sanitation/Hygienic Practices /Illness Investigation, Smoking and Other • Temporary – the City of Dallas Office of Special Events provides a listing of public events being held involving food and the Consumer Health Division provides guidance and inspects • Mobile – the various mobile food units are inspected annually with random inspections conducted during the year | Routine Follow-up Complaint view top 100 |
| Inspection Date | insp_date | calendar_date | Date the inspection for the facility was performed. | 2018-03-21T00:00:00.000 2017-09-21T00:00:00.000 2017-10-12T00:00:00.000 2018-11-28T00:00:00.000 2018-05-31T00:00:00.000 view top 100 |
| Inspection Score | score | number | The aggregate score from the inspection violations. Please note not every violation will reflect a point deduction as establishments are allowed to correct violations during the inspection process, and therefore no reduction in the overall score is reflected for the violation. | 100 97 95 94 96 view top 100 |
| Street Number | street_number | number | Street number for the address of the facility. | 2500 8687 400 1201 8008 view top 100 |
| Street Name | street_name | text | Street name for the address of the facility. | PRESTON NORTHWEST GREENVILLE CENTRAL FOREST view top 100 |
| Street Direction | street_direction | text | Street direction for the address of the facility. For example, N, W, S, etc. | W N S E view top 100 |
| Street Type | street_type | text | Street type for the address of the facility. For example, AVE, LN, ST, etc. | RD AVE ST LN BLVD view top 100 |
| Street Unit | street_unit | text | Unit number or apartment number for the address of the facility. | #100 #A #110 #101 #B view top 100 |
| Street Address | site_address | text | Full street address of the facility. | 2201 N STEMMONS FRWY 3750 COTTON BOWL PLAZA 650 S GRIFFIN ST 555 S LAMAR ST #100 1321 COMMERCE ST view top 100 |
| Zip Code | zip | text | Zip Code of the facility's address. | 75201 75220 75206 75243 75211 view top 100 |
| Violation Description - 1 | violation1_description | text | A brief description of the violation. | *10 Clean Sight and Touch *21 RFSM - Not On Site *02 Cold Hold (41øF/45øF or below) *42 Dirty nonfood contact surfaces *07 Food safe, good condition, unadulterated, and honestly presented view top 100 |
| Violation Points - 1 | violation1_points | number | The amount of points assigned to this violation. | 3 1 2 4 view top 100 |
| Violation Detail - 1 | violation1_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less; 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented. view top 100 |
| Violation Memo - 1 | violation1_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL missing writing employee health policies clean ice machine missing writing procedures for body fluids / spill kit view top 100 |
| Violation Description - 2 | violation2_description | text | A brief description of the violation. | *21 RFSM - Not On Site *10 Clean Sight and Touch *42 Dirty nonfood contact surfaces *20 Grease Trap Tickets *28 Date marking > 24 hrs,on site,temp 41F view top 100 |
| Violation Points - 2 | violation2_points | number | The amount of points assigned to this violation. | 1 3 2 4 view top 100 |
| Violation Detail - 2 | violation2_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time. 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and view top 100 |
| Violation Memo - 2 | violation2_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL missing writing employee health policies provide NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE view top 100 |
| Violation Description - 3 | violation3_description | text | A brief description of the violation. | *21 RFSM - Not On Site *42 Dirty nonfood contact surfaces *10 Clean Sight and Touch *28 Date marking > 24 hrs,on site,temp 41F *42 Floors/walls/ceiling/nonfood dirty view top 100 |
| Violation Points - 3 | violation3_points | number | The amount of points assigned to this violation. | 1 2 3 4 view top 100 |
| Violation Detail - 3 | violation3_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. view top 100 |
| Violation Memo - 3 | violation3_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL missing writing employee health policies NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE provide view top 100 |
| Violation Description - 4 | violation4_description | text | A brief description of the violation. | *21 RFSM - Not On Site *42 Dirty nonfood contact surfaces *10 Clean Sight and Touch *36 Cloths in-use for wiping between uses stored *28 Date marking > 24 hrs,on site,temp 41F view top 100 |
| Violation Points - 4 | violation4_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 4 | violation4_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and view top 100 |
| Violation Memo - 4 | violation4_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide missing writing employee health policies wash hands before donning new gloves view top 100 |
| Violation Description - 5 | violation5_description | text | A brief description of the violation. | *21 RFSM - Not On Site *42 Dirty nonfood contact surfaces *28 Date marking > 24 hrs,on site,temp 41F *36 Cloths in-use for wiping between uses stored *42 Floors/walls/ceiling/nonfood dirty view top 100 |
| Violation Points - 5 | violation5_points | number | The amount of points assigned to this violation. | 1 2 3 4 view top 100 |
| Violation Detail - 5 | violation5_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. view top 100 |
| Violation Memo - 5 | violation5_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL missing writing employee health policies wash hands before donning new gloves provide view top 100 |
| Violation Description - 6 | violation6_description | text | A brief description of the violation. | *21 RFSM - Not On Site *42 Dirty nonfood contact surfaces *36 Cloths in-use for wiping between uses stored *42 Floors/walls/ceiling/nonfood dirty *10 Clean Sight and Touch view top 100 |
| Violation Points - 6 | violation6_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 6 | violation6_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. view top 100 |
| Violation Memo - 6 | violation6_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide wash hands before donning new gloves missing writing employee health policies view top 100 |
| Violation Description - 7 | violation7_description | text | A brief description of the violation. | *21 RFSM - Not On Site *42 Dirty nonfood contact surfaces *36 Cloths in-use for wiping between uses stored *42 Floors/walls/ceiling/nonfood dirty *45 Premises shall be maintained in good repair view top 100 |
| Violation Points - 7 | violation7_points | number | The amount of points assigned to this violation. | 1 2 3 4 view top 100 |
| Violation Detail - 7 | violation7_text | text | Field used to describe the type of violation associated with the enforcement action. | Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. view top 100 |
| Violation Memo - 7 | violation7_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide missing writing employee health policies provide label for food storage containers view top 100 |
| Violation Description - 8 | violation8_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *21 RFSM - Not On Site *36 Cloths in-use for wiping between uses stored *42 Floors/walls/ceiling/nonfood dirty *45 Premises shall be maintained in good repair view top 100 |
| Violation Points - 8 | violation8_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 8 | violation8_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. view top 100 |
| Violation Memo - 8 | violation8_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide provide label for food storage containers provide sanitizer test strips view top 100 |
| Violation Description - 9 | violation9_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *21 RFSM - Not On Site *42 Floors/walls/ceiling/nonfood dirty *45 Premises shall be maintained in good repair *36 Cloths in-use for wiping between uses stored view top 100 |
| Violation Points - 9 | violation9_points | number | The amount of points assigned to this violation. | 1 2 3 4 view top 100 |
| Violation Detail - 9 | violation9_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and view top 100 |
| Violation Memo - 9 | violation9_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide label for food storage containers provide wash hands before donning new gloves view top 100 |
| Violation Description - 10 | violation10_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *36 Cloths in-use for wiping between uses stored *45 Premises shall be maintained in good repair *21 RFSM - Not On Site *42 Floors/walls/ceiling/nonfood dirty view top 100 |
| Violation Points - 10 | violation10_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 10 | violation10_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. view top 100 |
| Violation Memo - 10 | violation10_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL LACK OF HAND WASHING CLEAN ALL THOROUGHLY wash hands before donning new gloves view top 100 |
| Violation Description - 11 | violation11_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *36 Cloths in-use for wiping between uses stored *45 Premises shall be maintained in good repair *21 RFSM - Not On Site *42 Floors/walls/ceiling/nonfood dirty view top 100 |
| Violation Points - 11 | violation11_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 11 | violation11_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. view top 100 |
| Violation Memo - 11 | violation11_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide label for food storage containers provide sign about inspection report store food 6 inches off the floor view top 100 |
| Violation Description - 12 | violation12_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *45 Premises shall be maintained in good repair *42 Floors/walls/ceiling/nonfood dirty *36 Cloths in-use for wiping between uses stored *21 RFSM - Not On Site view top 100 |
| Violation Points - 12 | violation12_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 12 | violation12_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. view top 100 |
| Violation Memo - 12 | violation12_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide label for food storage containers store food 6 inches off the floor provide hand washing sign view top 100 |
| Violation Description - 13 | violation13_description | text | A brief description of the violation. | *42 Dirty nonfood contact surfaces *45 Premises shall be maintained in good repair *21 RFSM - Not On Site *42 Floors/walls/ceiling/nonfood dirty *36 Cloths in-use for wiping between uses stored view top 100 |
| Violation Points - 13 | violation13_points | number | The amount of points assigned to this violation. | 1 2 3 9 view top 100 |
| Violation Detail - 13 | violation13_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and view top 100 |
| Violation Memo - 13 | violation13_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL provide label for food storage containers provide sign about inspection report SEAL ALL HOLES AND GAPS view top 100 |
| Violation Description - 14 | violation14_description | text | A brief description of the violation. | *47 Handwashing signage *45 Premises shall be maintained in good repair *36 Cloths in-use for wiping between uses stored *42 Floors/walls/ceiling/nonfood dirty *21 RFSM - Not On Site view top 100 |
| Violation Points - 14 | violation14_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 14 | violation14_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. view top 100 |
| Violation Memo - 14 | violation14_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL soiled wiping clothes improper stored on equipment cover all food to prevent cross contamination provide view top 100 |
| Violation Description - 15 | violation15_description | text | A brief description of the violation. | *42 Floors/walls/ceiling/nonfood dirty *45 Premises shall be maintained in good repair *21 RFSM - Not On Site *02 Cold Hold (41øF/45øF or below) *47 Handwashing signage view top 100 |
| Violation Points - 15 | violation15_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
| Violation Detail - 15 | violation15_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less; 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. view top 100 |
| Violation Memo - 15 | violation15_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL CLEAN ALL THOROUGHLY wash hands before donning new gloves provide grease trap ticket view top 100 |
| Violation Description - 16 | violation16_description | text | A brief description of the violation. | *42 Floors/walls/ceiling/nonfood dirty *45 Premises shall be maintained in good repair *10 Clean Sight and Touch *42 Dirty nonfood contact surfaces *47 Handwashing signage view top 100 |
| Violation Points - 16 | violation16_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
| Violation Detail - 16 | violation16_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. view top 100 |
| Violation Memo - 16 | violation16_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL PROVIDE FOR ALL CLEAN ALL THOROUGHLY provide hand washing sign certify all staff view top 100 |
| Violation Description - 17 | violation17_description | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *47 Handwashing signage *22 Handlers-Certificate Not On Site *42 Floors/walls/ceiling/nonfood dirty *41 Food storage containers, identified with common name of food. view top 100 |
| Violation Points - 17 | violation17_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 17 | violation17_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. õ228.33. Certified Food Protection Manager and Food Handler Requirements (e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Sec. 17-2.2(c)(1)(D) (c) Registered food service managers. (1) Registered food service managers required. (D) A food establishment shall have one registered food service manager employed and present in the establishment during all hours of operation, except that a registered food service manager serving multiple food establishments as authorized by Section 17-2.2(c)(1)(C) must only be present in the building in which the food establishment is located during all hours of operation. view top 100 |
| Violation Memo - 17 | violation17_memo | text | This field is used for any additional comments about the enforcement action. | PROVIDE FOR ALL certify all staff soiled wiping clothes improper stored on equipment label 3 comp sink provide hand washing signs view top 100 |
| Violation Description - 18 | violation18_description | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *35 Eating food, chewing gum, drinking beverages, or using tobacco *36 Cloths in-use for wiping between uses stored *43 Light bulbs, light shields provided *47 Handwashing signage view top 100 |
| Violation Points - 18 | violation18_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 18 | violation18_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.42 Management and Personnel. Food Contamination Prevention (a) Eating, drinking, or using tobacco. (1) except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (d) Wiping cloths, use limitation. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration specified in õ228.111(n) of this title; and 228.174 Physical Facilities. Functionality. (a) Light bulbs, protective shielding. (1) Except as specified in paragraph (2) of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. view top 100 |
| Violation Memo - 18 | violation18_memo | text | This field is used for any additional comments about the enforcement action. | provide hand washing signs CLEAN ALL PROVIDE Label squeeze bottles LACK OF HAND WASHING view top 100 |
| Violation Description - 19 | violation19_description | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *47 Handwashing signage *20 Grease Trap Tickets *42 Floors/walls/ceiling/nonfood dirty *43 Clean vent syst:Intake/exhaust air ducts view top 100 |
| Violation Points - 19 | violation19_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
| Violation Detail - 19 | violation19_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (d) Cleaning ventilation systems, nuisance and discharge prohibition. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. view top 100 |
| Violation Memo - 19 | violation19_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL clean all food contact surfaces Air intake vents soiled BEANS 89*F SITTING ON STOVE beans were under temperature (52.5 F) view top 100 |
| Violation Description - 20 | violation20_description | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *20 Grease Trap Tickets *47 Handwashing signage *47 Other Violations *37 Food protected from cross contamination by storing the food in packages, covered containers, or view top 100 |
| Violation Points - 20 | violation20_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
| Violation Detail - 20 | violation20_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.175 Physical Facilities. Handwashing Sinks. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Ch.19-126.5(c)) A producer shall sign the manifest from the transporter when a load is picked up by the transporter and shall keep a copy of all trip tickets at the producer#s business office for three years. The director may inspect these records at any reasonable time. 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less; 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings; view top 100 |
| Violation Memo - 20 | violation20_memo | text | This field is used for any additional comments about the enforcement action. | label 3 comp sink back up observed on drain located next grill station. chemical containers on all areas must be store and properly separated from food clean cutting boards CLEAN FRPS, WALLS, FLOORS, FAN VENT COVERS & GASKETS view top 100 |
| Violation Description - 21 | violation21_description | text | A brief description of the violation. | *47 Other Violations *10 Clean Sight and Touch *02 Cold Hold (41øF/45øF or below) *28 Date marking > 24 hrs,on site,temp 41F *45 Premises shall be maintained in good repair view top 100 |
| Violation Points - 21 | violation21_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
| Violation Detail - 21 | violation21_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less; 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (ii) arranging each type of food in equipment so that cross contamination of one type with another is prevented; and view top 100 |
| Violation Memo - 21 | violation21_memo | text | This field is used for any additional comments about the enforcement action. | Total lack of date marking bare hand contact with RTE foods must be prevent bare hand contact to avoid employee contamination CLEAN ALL clean restroom close all holes and gaps in ceiling view top 100 |
| Violation Description - 22 | violation22_description | text | A brief description of the violation. | *28 Date marking > 24 hrs,on site,temp 41F *45 Premises shall be maintained in good repair *47 Other Violations *47 Conditions of Permit-in use of food equipment *37 Food protected from cross contamination by storing the food in packages, covered containers, or view top 100 |
| Violation Points - 22 | violation22_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 22 | violation22_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.75 Food. Time and temperature control. (g) Ready-to-eat, TCS food, date marking. (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this subsection: (A) the day the original container is opened in the food establishment shall be counted as day 1; and 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.66 Food. Preventing food and ingredient contamination. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (D) except as specified in õ228.75(e)(2)(B) of this title and paragraph (2) of this subsection, storing the food in packages, covered containers, or wrappings; 228.248 Compliance Conditions of retention, responsibilities of the permit holder. Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (11) Notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority. 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (2) A handwashing facility may not be used for purposes other than handwashing. view top 100 |
| Violation Memo - 22 | violation22_memo | text | This field is used for any additional comments about the enforcement action. | AT HANDSINK IN KITCHEN ceiling with gaps and missing tiles in all areas must be replace or repair to proper condition walls with holes in all areas must be replace or repair to proper condition cover all food items in WIC to prevent cross contamination Cover all food items to prevent cross contamination cross contamination by arrangement view top 100 |
| Violation Description - 23 | violation23_description | text | A brief description of the violation. | *02 Cold Hold (41øF/45øF or below) *10 Equipment and Utensils Cleaning-contamination *19 Water & Plumbing in good repair- per code *21 A establishment shall have written procedures for employees to follow when responding to vomitin *22 Accredited food handler certificate - 60 days view top 100 |
| Violation Points - 23 | violation23_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 23 | violation23_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.75 Food. Time and temperature control. (f) Time/temperature controlled for safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in subsection (i) of this section, and except as specified in paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (B) at 5 degrees Celsius (41 degrees Fahrenheit) or less; 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (E) at any time during the operation when contamination may have occurred. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (1) repaired according to the Plumbing Code; and view top 100 |
| Violation Memo - 23 | violation23_memo | text | This field is used for any additional comments about the enforcement action. | Card board used as flooor covereing clearly date mark TCS food for 7 days only cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination COVER ALL FOODS fix handsink in women's bathroom view top 100 |
| Violation Description - 24 | violation24_description | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *24 Food Labeling- with common name of the food *36 Cloths in-use for wiping between uses stored *39 Equipment and Utensils Storage *42 Floors/walls/ceiling/nonfood dirty view top 100 |
| Violation Points - 24 | violation24_points | number | The amount of points assigned to this violation. | 1 2 view top 100 |
| Violation Detail - 24 | violation24_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.79 Food. Labeling. (a) Food labels. (2) Label information shall include: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement; 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (4) Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified in õ228.106(v) of this title. 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (e) System maintained in good repair. A plumbing system shall be: (2) maintained in good repair. view top 100 |
| Violation Memo - 24 | violation24_memo | text | This field is used for any additional comments about the enforcement action. | BAGS STORED WITH CUSTOMER ITEMS Bulk items floors walls and ceiling dirty with soils accumulations and grease deposits must be clean to avoid contamination Improper storage of utensils Lack of adequate refrigeration. repair RIC and beverage coolers are not adequate refrigeration for open foods. Drinks and prepackaged items only!! view top 100 |
| Violation Description - 25 | violation25_description | text | A brief description of the violation. | *10 Clean Sight and Touch *10 Equipment and Utensils Cleaning-contamination *29 Cold/hot hold unit thermometer easily viewable *31 Individual, disposable towels *42 Dirty nonfood contact surfaces view top 100 |
| Violation Points - 25 | violation25_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
| Violation Detail - 25 | violation25_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.106 Equipment, Utensils, and Linens. Functionality of equipment. (l) Temperature measuring devices. (2) Except as specified in paragraph (3) of this subsection, cold or hot holding equipment used for time/temperature control for safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113 Equipment, Utensils, and Linens. Cleaning of equipment and utensils. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.114 Equipment, Utensils, and Linens. Frequency of cleaning. (a) Equipment food-contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be cleaned: (E) at any time during the operation when contamination may have occurred. 228.175 Physical Facilities. Handwashing Sinks. (c) Hand drying provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (1) individual, disposable towels; view top 100 |
| Violation Memo - 25 | violation25_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN ALL clean and sanitize all equipment Dirty dust on fans and vents above food prep areas and counters. dirty food containers, outside RIC doors, stoves, ovens, walls, vents, vent filters. Ice on freezer floor. not individual towels on hand sinks must be have individual towels on hand sinks during operational hours PROVIDE FOR ALL view top 100 |
| Inspection Month | month | text | Added column to improve visualization of inspections by month | Mar 2018 Oct 2017 Aug 2018 Oct 2018 Nov 2018 view top 100 |
| Inspection Year | inspection_year | text | Added column to improve visualization of inspections for specific fiscal years | FY2018 FY2017 FY2019 FY2023 FY2021 view top 100 |
| Lat Long Location | lat_long | location | Denotes a location point on a longitude line (perpendicular to the equator) and latitude line (parallel to the equator) | view top 100 |