| Violation Date |
Code |
Description |
| 2018-11-09 |
53 |
floors under cabinets, equipment and behind equipment has heavy grease accumulation.6-501.12 cleaning, frequency and restrictions - c |
| 2018-11-09 |
47 |
accumulations of buildup present on equipment.4-602.13 nonfood contact surfaces - c |
| 2018-11-09 |
43 |
single-use food papers were stored next to chemicals on rack and on prep sink drainboard. protect food items from contamination.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-11-09 |
41 |
soiled slicer was uncovered at onset of inspection and meats had been sliced some time before. flies present in kitchen. protect in-use utensils from possible contamination. slicer was covered with a bag during inspection.3-304.12 in-use utensils, between |
| 2018-11-09 |
36 |
many flies present in kitchen. flies were observed landing on sandwich paper during preparation.6-501.111 controlling pests - pf |
| 2018-11-09 |
21 |
onions cooked yesterday did not have a date on the container. label containers with the date of prep or of discard.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2018-11-09 |
14 |
ice scoop had build up on it. scoop was taken to sink to re-wash.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2018-02-20 |
53 |
grease and food debris accumulation present under and behind equipment. wall behind cook line has broken and/or missing tiles and has greasy grime accumulation present. stagnant standing water present in capped, recessed areas of dish room.6-501.12 cleani |
| 2018-02-20 |
20 |
reach-in cooler holding whole intact chubs of deli meat, cut deli meat and cheeses not operating properly. items located on top two shelves appear to be 45 or less while foods on bottom two shelves indicated at 47-50f. whole deli turkey in contact with bo |
| 2018-02-20 |
14 |
sanitizer dispenser not operating properly, solution not strong enough. dispenser repaired and linen buckets replaced during inspection.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnes |
| 2017-08-21 |
20 |
multiple containers of sliced deli meats 45-47f in reach-in unit. discarded during inspection.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-08-21 |
53 |
grease and food debris accumulation present under and behind equipment.6-501.12 cleaning, frequency and restrictions - c |
| 2017-01-30 |
53 |
general cleaning needed throughout of floors and walls, grease accumulation, grime and food debris present. damaged areas present.6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - |
| 2017-01-30 |
47 |
cleaning needed of shelving and cabinetry throughout, food debris, grime present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-01-30 |
36 |
live and dead roaches observed in multiple areas of kitchen and storage.6-501.111 controlling pests - pf |
| 2017-01-30 |
31 |
chicken salad in cooling process was in large deep container in reach-in. per request, the chicken salad was divided into smaller containers and placed into the freezer. the smaller containers were however also tightly lidded and stacked in the freezer.3- |
| 2017-01-30 |
21 |
multiple rte, ph foods in facility greater than 24 hours in facility past marked expiration date. lifespan is marked for 3 days per aramark however foods are still within the acceptable lifespan of 7 days per food code.3-501.18 ready-to-eat potentially ha |
| 2017-01-30 |
19 |
hamburgers and chicken breasts held on rack on flat top grill less than 135f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-09-21 |
53 |
general cleaning needed throughout of floors and walls, grease accumulation and food debris present. damaged areas present. many unused items in storage area creating cleaning obstacle.6-501.11 repairing-premises, structures, attachments, and fixtures-met |
| 2016-09-21 |
47 |
general cleaning needed of exposed surfaces, grease and food residue present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-09-21 |
33 |
raw chicken being thawed daily at three compartment sink under running water. chicken in grill drawer thawed 2 hours prior to inspection was 57-58f. cold water temperature in summer is too warm for proper thawing in addition to potential contamination ris |
| 2016-06-17 |
14 |
lemonade/juice drink nozzle had microbial growth in inner cylinder. several plastic containers had a sticky residue present and some dried on food present.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-06-17 |
19 |
six chicken breasts that were recently made for an expected rush were out of temperature and discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-01-13 |
53 |
general cleaning on floors, behind and under equipment and under shelving in storage area.6-501.12 cleaning, frequency and restrictions - c |
| 2016-01-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfplastic containers of sliced deli meat, stored in the reach in cooler beside hand washing sink, were labeled with a date mark beyond the 7 day li |
| 2016-01-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - preach in unit at the grill area contained a plastic container of roast beef that was registering 50 degrees. roast beef had been placed |
| 2015-07-14 |
53 |
general cleaning on floors, behind and under equipment and under shelving in storage area.6-501.12 cleaning, frequency and restrictions - c |
| 2015-07-14 |
47 |
general cleaing needed inside cabinets and on sides of cooking equipment. metal parts of slicer mounted on wall. clean bucket holding ice scoop. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-07-14 |
46 |
grease and residue accumulation in vats of three compartment sink. sink was properly set up for the wash, rinse and sanitizing of utensils but had not been effectively cleaned pior to using.4-501.14 warewashing equipment, cleaning frequency - c |
| 2014-10-06 |
20 |
refrigeration unit holding at 50-53f. sliced tomatoes were 53f. tomatoes were dated 10-5 and were discarded. thermometers in unit was 53f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - |
| 2014-10-06 |
31 |
par cooked fries were cooling in tightly covered sheet pans and pans were stacked.3-501.15 cooling methods - pffries were moved to walk in freezer and placed on shelving and uncovered to finish the cooling process. |
| 2014-10-06 |
14 |
slicer had residue present and had not been used today. one compartment sink in deli make line had build up in corners of sink basin and drainboard. utensils in use shall be washed, rinsed and sanitized at least every 4 hours. 4-601.11 (a) equipment, food |
| 2014-10-06 |
53 |
floor in walk in freezer needs repair. clean floor under, behind equipment. remove splash and residue from walls. 6-501.12 cleaning, frequency and restrictions - c |
| 2014-10-06 |
45 |
reach in refrigerator was holding at 50-53f. unit should be holding at 41f or less. potentially hazardous foods were removed from unit. damaged countertop. worn/stained cutting boards. 4-501.11 good repair and proper adjustment-equipment - c |
| 2013-09-30 |
53 |
clean floor under shelving in storage room. accumulation under storage items and shelving units.6-501.12 cleaning, frequency and restrictions - c |
| 2013-09-30 |
47 |
residue present on outside of milkshake machine, where food is dispensed in to cup. clean inside cabinets. clean shelving where baking pans are stored.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2013-09-30 |
38 |
food handler was wearing a watch.2-303.11 prohibition-jewelry - c |
| 2013-09-30 |
20 |
turkey, ham, and cooked chicken were holding in metal containers on ice at 47-52f. ice was not at the appropriate height around the level of food and food was stacked at a height above level of ice. potentially hazardous food must be held at 45f or less |
| 2012-10-16 |
21 |
chicken salad prepared today was not datemarked. datemark material was given at inspection. |
| 2012-10-16 |
53 |
broken and missing floor tiles present under dump sink. clean floor and walls. |
| 2012-10-16 |
47 |
residue present on outside of coffee drink pitchers used for mixing. clean build up on equipment. clean shelving, especially black cabinetry. |
| 2012-10-16 |
46 |
provide a thermometer at dish sink to check wash water temp. |
| 2012-10-16 |
45 |
reach in refrigerator was holding at 50-60f. all potentially hazardous foods was removed and placed in a ref. unit holdingat 38-39f. call 893-7547 when unit can hold at 41f or less. |
| 2012-10-16 |
20 |
cooked chicken was holding on ice at 51-41f. hold at 45f or less; 41f or less is the required colding holding temperature by 2019. tuna and chicken salad in reach in refrigerator was holding at 50f. refrigerator thermometer was reading 50f at onset of in |