Routine Inspections Food Establishments Scored below 60
www.dallasopendata.com | Last Updated 30 Mar 2021This dataset has the following 114 columns:
Column Name | API Column Name | Data Type | Description | Sample Values |
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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). | LA NUEVA PUNTADA JERRY'S MARKET NOODLES RODRIGUEZ MEXICAN GRILL BODARD BISTRO view top 100 |
Inspection Type | inspection_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 view top 100 |
Inspection Date | inspection_date | calendar_date | Date the inspection for the facility was performed. | 2023-09-15T00:00:00.000 2017-02-09T00:00:00.000 2022-06-03T00:00:00.000 2021-05-19T00:00:00.000 2023-06-18T00:00:00.000 view top 100 |
Inspection Score | inspection_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. | 59 57 58 51 -5 view top 100 |
Street Number | street_number | number | Street number for the address of the facility. | 211 3211 333 8786 1888 view top 100 |
Street Name | street_name | text | Street name for the address of the facility. | ROYAL OAK LAWN AKARD BUCKNER GARLAND view top 100 |
Street Direction | street_direction | text | Street direction for the address of the facility. For example, N, W, S, etc. | S W N 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. | #B #108 #100 #120 #133 view top 100 |
Street Address | street_address | text | Full street address of the facility. | 9711 PLANO RD STE #B 330 W DAVIS ST #120 9780 WALNUT ST #340 12324 MERIT DR 211 S AKARD ST #108 view top 100 |
Zip Code | zip_code | text | Zip Code of the facility's address. | 75202 75229 75219 75228 75208 view top 100 |
Violation Description - 1 | violation1_description | text | A brief description of the violation. | *35 Eating food, chewing gum, drinking beverages, or using tobacco *30 Food Establishment Permit *42 Dirty nonfood contact surfaces *22 Accredited food handler certificate - 60 days *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. | 1 3 2 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. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 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. 228.61 Food. Condition safe, unadulterated, and honestly presented. Food shall be safe, unadulterated, and, as specified in õ228.78(b) of this title, honestly presented. SEC. 17-10.2. ADDITIONAL REQUIREMENTS. (c) Permits. (1) Requisite. A person shall not operate a food establishment inside the city without a permit issued by the director. A separate permit is required for: (A) each establishment that is under a separate ownership; õ228.33. Certified Food Protection Manager and Food Handler Requirements (d) Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. view top 100 |
Violation Memo - 1 | violation1_memo | text | This field is used for any additional comments about the enforcement action. | HEALTH PERMIT NOT POSTED PORK RIBS 119.4*F,132.4*F, TACO 116.9*F, Reheating without a heat source Ice machine at bar soiled RFSM not on site PIC must be present during operational hours view top 100 |
Violation Description - 2 | violation2_description | text | A brief description of the violation. | *10 Clean Sight and Touch *14 When to wash hands before donning new gloves *07 Food safe, good condition, unadulterated, and honestly presented *35 Eating food, chewing gum, drinking beverages, or using tobacco *29 Sanitizing solutions, testing devices view top 100 |
Violation Points - 2 | violation2_points | number | The amount of points assigned to this violation. | 3 1 2 view top 100 |
Violation Detail - 2 | violation2_text | text | Field used to describe the type of violation associated with the enforcement action. | 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. 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. 228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and 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. 228.75 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 sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit); view top 100 |
Violation Memo - 2 | violation2_memo | text | This field is used for any additional comments about the enforcement action. | provide light on vent hood cook did not wash hands before donning new gloves HEALTH PERMIT NOT POSTED No sanitizer prepared at time of inspection. Warewashing machine showed less than 10ppm Chlorine. missing bodily fluids writing procedures /spill kit. view top 100 |
Violation Description - 3 | violation_description_3 | text | A brief description of the violation. | *02 Cold Hold (41øF/45øF or below) *15 Bare hands contact with ready-to-eat foods *09 Food protected cross contamination arrange each type food in equipment so cross is prevented *10 Chlorine sanitizer concentration, minimum temp. *32 Damaged Equipment view top 100 |
Violation Points - 3 | violation3_points | number | The amount of points assigned to this violation. | 3 1 2 view top 100 |
Violation Detail - 3 | violation3_text | text | Field used to describe the type of violation associated with the enforcement action. | 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 228.65 Food. Preventing contamination by employees. (a) Preventing contamination from hands. (2) Except when washing fruits and vegetables as specified in õ228.66(e) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 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; 228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (n) Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in õ228.118(3) of this title shall meet the criteria in õ228.206(a) of this title, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (1) a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Figure: 25 TAC õ228.111(n)(1) view top 100 |
Violation Memo - 3 | violation3_memo | text | This field is used for any additional comments about the enforcement action. | Cardboard floor lining Manufactured foods void of labels Egg wash for the chicken fried steaks held without a refrigeration source at 58.4 degrees CURRENT INSPECTION REPORT NOT POSTED OR SIGNAGE HANDLES FACED THE SAME WAY view top 100 |
Violation Description - 4 | violation_description_4 | text | A brief description of the violation. | *18 Toxic items labeling-non original container *13 Discharges from the Eyes, Nose, a3nd Mouth *39 Store equipment & utensils - avoid contamination *15 Bare hands contact with ready-to-eat foods *37 Storing the food where it is not exposed to splash, dust, or other contamination view top 100 |
Violation Points - 4 | violation4_points | number | The amount of points assigned to this violation. | 3 1 2 view top 100 |
Violation Detail - 4 | violation4_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.202 Poisonous or Toxic Materials. Working containers, common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 228.68 Food. Preventing Contamination From Equipment, Utensils, and Linens. (e) Gloves, use limitation. (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (m) Outside storage prohibitions. (1) Except as specified in paragraph (2) of this subsection, refuse receptacles not meeting the requirements specified in õ228.152(d)(1) of this title such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. 228.42 Management and Personnel. Food Contamination Prevention (b) Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. or single-use articles. 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 - 4 | violation4_memo | text | This field is used for any additional comments about the enforcement action. | Card borad boxes of food containers in standing water on the kitchen floor Change gloves in between tasks cover food boxes Dishwasher Employee observed touching RTE Edamame with bare hands view top 100 |
Violation Description - 5 | violation_description_5 | text | A brief description of the violation. | *03 Food products not maintained at 135øF or above *18 Toxic items storage adjacent to food/utensils *14 When to wash hands before donning new gloves *10 Chlorine sanitizer concentration, minimum temp. *11 Food not re-served after being served or sold to consumer view top 100 |
Violation Points - 5 | violation5_points | number | The amount of points assigned to this violation. | 3 1 2 view top 100 |
Violation Detail - 5 | violation5_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 sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit); 228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and 228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and 228.143 Water, Plumbing, and Waste. Water quantity and availability. (c) Hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment 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 - 5 | violation5_memo | text | This field is used for any additional comments about the enforcement action. | 3c sink at bar area broken faucets must be replace or repair to proper condition BEANS 96 DEGREE F Butane fuel stored above prep table and utensils clean vents over prep area Cooked fish cake held at104.6 degrees view top 100 |
Violation Description - 6 | violation_description_6 | text | A brief description of the violation. | *21 RFSM - Not On Site *35 Hair Restraints effective *37 Food protected from cross contamination by storing the food in packages, covered containers, or *19 Water & Plumbing in good repair- per code *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol view top 100 |
Violation Points - 6 | violation6_points | number | The amount of points assigned to this violation. | 2 3 1 view top 100 |
Violation Detail - 6 | violation6_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.43 Management and Personnel. Hair restraints. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 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 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. 228.66 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; 228.114 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 - 6 | violation6_memo | text | This field is used for any additional comments about the enforcement action. | 3 compartment sink faucet leaking corrected do not store anything inside the hand sink encrusted cooking equipment with grease and soils accumulations expired TCS date marking (sauce 8-11-2017) view top 100 |
Violation Description - 7 | violation_description_7 | text | A brief description of the violation. | *21 RFSM - Not On Site *45 Premises shall be maintained in good repair *10 Clean Sight and Touch *12 A food employee shall comply with an exclusion or RESTRICTION *18 Toxic items storage adjacent to food/utensils view top 100 |
Violation Points - 7 | violation7_points | number | The amount of points assigned to this violation. | 1 2 3 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. 228.186 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. 228.124 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. 228.125 Preventing Contamination. (a) Kitchenware and tableware. (3) Except as specified under paragraph (2) of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. view top 100 |
Violation Memo - 7 | violation7_memo | text | This field is used for any additional comments about the enforcement action. | Bins for utensils show build up of soil and rust. Easy eggs in a quart container dated 12-07-2017 Eggs (3 cases) held at 61.1 degrees external walls around the building with rats holes must be replace or repair to proper condition parking area floors with holes and broken payment must be repair to proper condition Grease trap ticket must be provided upon request view top 100 |
Violation Description - 8 | violation_description_8 | text | A brief description of the violation. | *34 Outer openings:closing holes, gaps *34 Pest control-routine inspections for *10 Clean Sight and Touch *22 Accredited food handler certificate - 60 days *14 Wash hands after all other activities view top 100 |
Violation Points - 8 | violation8_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
Violation Detail - 8 | violation8_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along floors, walls and ceilings; 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. õ228.33. Certified Food Protection Manager and Food Handler Requirements (d) Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (2) routinely inspecting the premises for evidence of pests; 228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (C) solid self-closing, tight-fitting doors. view top 100 |
Violation Memo - 8 | violation8_memo | text | This field is used for any additional comments about the enforcement action. | CHIP BASKET NOT CLEANED BUT PUT BACK WITH CLEAN DISHES cross contamination by arrangement raw meat and RTE food Employees unable to produce food handlers exit door back area with gaps missing weather strips must be repair or replace to proper condition to avoid pest harboring Front air maker drain Backflow device at the utility sink with the attached hose is broken view top 100 |
Violation Description - 9 | violation_description_9 | text | A brief description of the violation. | *28 Date marking > 24 hrs,on site,temp 41F *36 Cloths in-use for wiping between uses stored *22 Handlers-Certificate Not On Site *18 Toxic items labeling-non original container *20 Conveying Sewage view top 100 |
Violation Points - 9 | violation9_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
Violation Detail - 9 | violation9_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 228.68 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 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. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted. 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. view top 100 |
Violation Memo - 9 | violation9_memo | text | This field is used for any additional comments about the enforcement action. | all food handlers must be trained in food safety Chemical bottle not labeled CLEAN ALL Cross contamination by arrangement EMPLOYEES AFTER HANDLING RAW MEATS view top 100 |
Violation Description - 10 | violation_description_10 | text | A brief description of the violation. | *14 When to wash hands before donning new gloves *31 No soap at handsink *09 Food protected cross contamination arrange each type food in equipment so cross is prevented *10 Clean Sight and Touch *11 Distressed merchandise, segregation and location view top 100 |
Violation Points - 10 | violation10_points | number | The amount of points assigned to this violation. | 3 2 1 view top 100 |
Violation Detail - 10 | violation10_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.38 Management and Personnel. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (8) before donning gloves to initiate a task that involves working with food; and 228.175 Physical Facilities. Handwashing Sinks. (b) Handwashing cleanser, availability. Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 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. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted. 228.150 Water, Plumbing, and Waste. Sewage retention, drainage, and delivery. (e) Conveying sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to the Plumbing Code. view top 100 |
Violation Memo - 10 | violation10_memo | text | This field is used for any additional comments about the enforcement action. | a/c vents dirty with dust, grease and soils deposits must be clean to avoid cross contamination AT HANDSINK IN KITCHEN Donning without washing gloves Employees observed wiping hands, prep surface and food with the same towel EMployees unable to provide food handlers view top 100 |
Violation Description - 11 | violation_description_11 | text | A brief description of the violation. | *10 Clean Sight and Touch *47 Handwashing signage *31 Handwashing lavatory - used for other purpose *32 Damaged Equipment *01 Cooling -- within 2 hours, 135-70øF view top 100 |
Violation Points - 11 | violation11_points | number | The amount of points assigned to this violation. | 2 3 1 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. Equipment, food-contact surfaces, non-food contact surfaces and utensils. (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. 228.149 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. 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. 228.104 Equipment, Utensils, and Linens. Cleanability. (a) Food-contact surfaces. Multi use food-contact surfaces shall be: (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (i) Manual warewashing equipment, wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43 degrees Celsius (110 degrees Fahrenheit) or the temperature specified on the cleaning agent manufacturer's label instructions. view top 100 |
Violation Memo - 11 | violation11_memo | text | This field is used for any additional comments about the enforcement action. | ceiling soiled with grease accumulations must be replace or repair to proper condition Chemical Window cleaner stored next to single use utensils, food, and food containers. CLEAN ALL clean bottom of ric-meat blood), clean ice machine Cooked soup cooling on the counter at 106.1 degrees view top 100 |
Violation Description - 12 | violation_description_12 | text | A brief description of the violation. | *14 Wash hands after all other activities *31 Handwashing lavatory - accessible *02 Cold Hold (41øF/45øF or below) *02 Outfitter-Food Temperatures (Cold). *07 Food safe, good condition, unadulterated, and honestly presented view top 100 |
Violation Points - 12 | violation12_points | number | The amount of points assigned to this violation. | 3 1 2 view top 100 |
Violation Detail - 12 | violation12_text | text | Field used to describe the type of violation associated with the enforcement action. | 228.38 Management and Personnel. Hands and Arms. (d) When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:; (9) after engaging in other activities that contaminate the hands. 228.149 Water, Plumbing, and Waste. Plumbing, operation and maintenance. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (C) at least 15 centimeters (6 inches) above the floor. 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 - 12 | violation12_memo | text | This field is used for any additional comments about the enforcement action. | clean vents and fan vent covers in WIC cooler equipment broken must be maintain food temperatures for food safety Dead roaches on dishwasher, live roaches and flies observed DISCONTINUE USE OF WATER HOSE FOR UTENSIL RINSING : USE FAUCET FOR RINSING Do not use shopping bag as food contact surface. view top 100 |
Violation Description - 13 | violation_description_13 | text | A brief description of the violation. | *42 Floors/walls/ceiling/nonfood dirty *35 Eating food, chewing gum, drinking beverages, or using tobacco *39 Equipment in good repair and proper adjustment. *34 Pest Control *03 Food products not maintained at 135øF or above view top 100 |
Violation Points - 13 | violation13_points | number | The amount of points assigned to this violation. | 1 2 3 view top 100 |
Violation Detail - 13 | violation13_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. 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (a) Good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified in õõ228.101 - 228.106 of this title. 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. 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (k) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by: (1) Routinely inspecting incoming shipments of food and supplies; 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 sectionin paragraphs (2) and (3) of this subsection, TCS food shall be maintained: (A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in õ228.71(a)(2) of this title or reheated as specified in subsection õ228.73(e) of this title may be held at a temperature of 54 degrees Celsius (130 degrees Fahrenheit); view top 100 |
Violation Memo - 13 | violation13_memo | text | This field is used for any additional comments about the enforcement action. | 3 com sink must be set up correctly, clean dishes must air dry all areas must be clean to avoid cross contamination CLEAN ALL Coffee containers with salt inside cooler units broken in all areas must be replace or repair to maintain food temperature at 40 F or below view top 100 |
Violation Description - 14 | violation_description_14 | text | A brief description of the violation. | *22 Handlers-Certificate Not On Site *35 Eating food, chewing gum, drinking beverages, or using tobacco *06 Discard if TCS is in container w/ no date or day *12 A food employee shall comply with an exclusion or RESTRICTION *14 When to wash hands before donning new gloves 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. | 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. 228.42 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. 228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused. 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. view top 100 |
Violation Memo - 14 | violation14_memo | text | This field is used for any additional comments about the enforcement action. | 3 COMP SINK FLOOR SINK/DRAIN BACKING UP IN KITCHEN All food staff must be trained in food safety chemical spray bottles observed not labeled Cooked meat held at 101.5 degrees Damaged floor tiles in kitchen view top 100 |
Violation Description - 15 | violation_description_15 | text | A brief description of the violation. | *39 Cooking equipment free of encrusted grease *42 Floors/walls/ceiling/nonfood dirty *15 Bare hands contact with ready-to-eat foods *18 Licensed pest control applicator only *20 Grease Trap Tickets view top 100 |
Violation Points - 15 | violation15_points | number | The amount of points assigned to this violation. | 1 2 3 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. 228.113 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. 228.124 Equipment, Utensils, and Linens. Storage. (a) Equipment, utensils, linens, and single-service and single-use articles. (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored: (B) covered or inverted. 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. 228.124 Equipment, Utensils, and Linens. Storage. (b) Storage prohibitions. (1) Except as specified in paragraph (2) of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (B) in toilet rooms; view top 100 |
Violation Memo - 15 | violation15_memo | text | This field is used for any additional comments about the enforcement action. | certify all staff members clean floors and drains Clean floors drains and a;; non food contact surfaces cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination view top 100 |
Violation Description - 16 | violation_description_16 | text | A brief description of the violation. | *37 Food protected from cross contamination by storing the food in packages, covered containers, or *39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep *10 Clean Sight and Touch *10 Equipment and Utensils Cleaning-contamination *15 Contact RTE Products w/ Bare Hands 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. | 228.66 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; 228.112 Equipment, Utensils, and Linens. Utensils and Temperature and Pressure Measuring Devices. (c) Single-service and single-use articles use limitation. (1) Single-service and single-use articles may not be reused. 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. 228.114 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 - 16 | violation16_memo | text | This field is used for any additional comments about the enforcement action. | All food contact surfaces were covered in gross food particles Inside the dishwasher is dirty Under the counter shelves are dirty chemical spray observed on top of corn tortilla machine cooler units inside and outside dirty with soils, food debris, stagnant water and grease accumulations must be clean to avoid cross contamination Disposal pie plates reused employee drinking cup observed on prep table view top 100 |
Violation Description - 17 | violation_description_17 | text | A brief description of the violation. | *28 Date marking > 24 hrs,on site,temp 41F *37 Food protected from cross contamination by storing the food in packages, covered containers, or *42 Dirty nonfood contact surfaces *18 Unnecessary chemicals not allowed *19 Water & Plumbing in good repair- per code 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. | 228.75 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. (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 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; 228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 228.111 Equipment, Utensils, and Linens. Equipment, maintenance and operation. (f) Warewashing sinks, use limitation. (1) A warewashing sink may not be used for handwashing as specified in õ228.38(e) of this title (relating to Management and Personnel) or dumping mop water. view top 100 |
Violation Memo - 17 | violation17_memo | text | This field is used for any additional comments about the enforcement action. | Broken male restroom door covered with cardboard cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination Crazed lexan DELI MEAT Employee Cellphone and drink on kitchen prep surface view top 100 |
Violation Description - 18 | violation_description_18 | text | A brief description of the violation. | *29 Sanitizing solutions, testing devices *28 Date marking > 24 hrs,on site,temp 41F *42 Floors/walls/ceiling/nonfood dirty *02 Cold Hold (41øF/45øF or below) *34 Outer openings:closing holes, gaps 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. | 228.75 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 228.114 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. 228.174 Physical Facilities. Functionality. (e) Outer openings, protected. (1) Except as specified in paragraphs (2) - (5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along floors, walls and ceilings; 228.108 Equipment, Utensils, and Linens. Utensils, temperature measuring devices, and testing devices. (e) Sanitizing solutions, testing device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. view top 100 |
Violation Memo - 18 | violation18_memo | text | This field is used for any additional comments about the enforcement action. | CLEAN FAN COVERS AND DOOR GASKETS Cooked rice cooling on the counter at 98.4 degrees Bean paste cooling on the shelf at 104.6 degrees Cooked meat cooling on sheet trays without a refrigeration source at 77.9 degrees Cooking pots and pants left on ground floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination floors, walls and ceiling dirty with spills, dust, food debris soils and grease deposits must be clean to avoid cross contamination view top 100 |
Violation Description - 19 | violation_description_19 | text | A brief description of the violation. | *20 Grease Trap Tickets *09 Food protected cross contamination arrange each type food in equipment so cross is prevented *42 Dirty nonfood contact surfaces *18 First aid kit not to contaminate food, utensil *21 RFSM - Not On Site 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. | 228.66 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 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. 228.114 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. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (C) at least 15 centimeters (6 inches) above the floor. view top 100 |
Violation Memo - 19 | violation19_memo | text | This field is used for any additional comments about the enforcement action. | Air intake vents soiled All hand sinks were blocked CLEAN ALL : FAN Cooler gaskets soiled, walls soiled, rotten food and grease on floor donning gloves without washing hands view top 100 |
Violation Description - 20 | violation_description_20 | text | A brief description of the violation. | *18 Toxic items storage adjacent to food/utensils *07 Food safe, good condition, unadulterated, and honestly presented *09 Food protected cross contamination arrange each type food in equipment so cross is prevented *10 Equipment and Utensils Sanitization *14 When to wash hands before donning new gloves 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. | 228.203 Poisonous or Toxic Materials. Storage, separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; and 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. 228.106 Equipment, Utensils, and Linens. Functionality of equipment. (r) Warewashing machines, flow pressure device. (3) Paragraphs (1) and (2) of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse. 228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter. 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. view top 100 |
Violation Memo - 20 | violation20_memo | text | This field is used for any additional comments about the enforcement action. | articles with undesigned areas creating public health nuisance chemical containers on all areas must be store and properly separated from food Clean grease off of cooking equipment covering all food and drink boxes on floor Dishwasher unable to pump sanitizer view top 100 |
Violation Description - 21 | violation_description_21 | text | A brief description of the violation. | *02 Cold Hold (41øF/45øF or below) *10 Clean Sight and Touch *28 Date marking > 24 hrs,on site,temp 41F *46 Physical Facilities Premises *12 A food employee shall comply with an exclusion or RESTRICTION view top 100 |
Violation Points - 21 | violation21_points | number | The amount of points assigned to this violation. | 3 1 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. (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. 228.75 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; 228.149 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. 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (l) Areas, enclosures, and receptacles, good repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. 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 CLEAN ALL clean restroom cooler units must be maintain 40 F or below Cut Tomatoes temperature of 56.2°F view top 100 |
Violation Description - 22 | violation_description_22 | text | A brief description of the violation. | *45 Premises shall be maintained in good repair *37 Food protected from cross contamination by storing the food in packages, covered containers, or *28 Date marking > 24 hrs,on site,temp 41F *24 Food Label- manufacture/packer/distrubtor name *31 Handwashing lavatory - used for other purpose 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 228.66 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; 228.186 Physical Facilities. Premises, buildings, systems, rooms, fixtures, equipment, devices, and materials. (a) Repairing. The physical facilities shall be maintained in good repair. 228.143 Water, Plumbing, and Waste. Water quantity and availability. (a) Capacity. The water source and system shall be of sufficient peak capacity to meet the water demands of the food establishment. 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 cover all food items in WIC to prevent cross contamination Cover all food items to prevent cross contamination Detail and clean bottom of RIC (m3 cooler) Do not store items in hand sink, waste lines running through hand sink, washing utensils in hand washing sink view top 100 |
Violation Description - 23 | violation_description_23 | 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; 228.114 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. 228.149 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 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (f) Outside receptacles. (2) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. 228.152 Water, Plumbing, and Waste. Refuse, Recyclables, and Returnables, Facilities on the Premises. (g) Storage areas, rooms, and receptacles, capacity and availability. (3) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. 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 fix handsink in women's bathroom food handler certificates expired missing body fluids clean up procedures / spill kit view top 100 |
Violation Description - 24 | violation_description_24 | text | A brief description of the violation. | *24 Food Labeling- with common name of the food *27 Cooling, heating, and holding capacities. Equipment *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; 228.107 Equipment, Utensils, and Linens. Equipment, numbers and capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Subchapter C of this chapter. 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. 228.106 Equipment, Utensils, and Linens. Functionality of equipment. (a) Ventilation hood systems, drip prevention. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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 | violation_description_25 | text | A brief description of the violation. | *10 Clean Sight and Touch *10 Equipment and Utensils Cleaning-contamination *31 Individual, disposable towels *42 Dirty nonfood contact surfaces *47 Other Violations view top 100 |
Violation Points - 25 | violation25_points | number | The amount of points assigned to this violation. | 1 3 2 view top 100 |
Violation Detail - 25 | violation25_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. 228.113 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 hand washing signs at all hand sinks view top 100 |
Inspection Month | month | text | Added column to improve visualization of inspections by month | Sep 2023 Apr 2017 Jun 2023 Jul 2019 Jan 2019 view top 100 |
Inspection Year | inspection_year | text | Added column to improve visualization of inspections for specific fiscal years | FY2017 FY2019 FY2023 FY2021 FY2022 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 |