| Violation Date |
Code |
Description |
| 2018-12-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved two items: cheese and spinac |
| 2018-06-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility could not locate any quat test strips to check quat sanitizer sanitizer at 0 ppm. cdi- facility located some test strips by end of inspection. |
| 2018-06-21 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed bagels, muffins, bread andother bakery items exposed on the buffet. the sneeze guard was not situated to protect food. cdi- sneeze guard moved over the item |
| 2018-06-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tphc in use to hold several |
| 2018-06-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed two pans of spinach from 5 days ago in fridge not date marked. cdi- pic voluntarily disposed of spinach. |
| 2018-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0 ppm on quat test strip. dispenser was not properly working. cdi- showed pic how to manually make quat sanitizer to proper strength, sanitizer ma |
| 2018-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-10-19 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese, spinach, salsa, hard boiled eggs and ham above 45f on the buffet. cdi - items were voluntarily discarded. suggested tphc to the pic; procedure sheet w |
| 2017-10-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed bagels, muffins, bread and other bakery items exposed on the buffet. the sneeze guard was not big enough to cover the items. the manager stated he will orde |
| 2017-10-19 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed boxes and a vacuum blocking the hand sink by the can wash. cdi - items were removed. |
| 2017-10-19 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded canister lights above the buffet. shield lights or replace with shatter proo |
| 2017-04-04 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded canister lights above the buffet. |
| 2017-04-04 |
52 |
general comment 5-501.115 maintaining refuse areas and enclosures - c - observed trash overflowing out of the dumpster. pic stated they have been approved for a bigger dumpster; might be here by the end of the month. |
| 2017-04-04 |
45 |
4-501.11 maintain equipment in good repair. - observed a reach in cooler with an ambient air temperature of 50f. cdi - maintenance has been contacted. all tcs items were moved into the other cooler. verification required 4/13/2017 |
| 2017-04-04 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed ham and cheese cooling while tightly covered with saran |
| 2017-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spinach, salsa, cheese, hard boiled eggs, ham and sausage above 45f (see temp. chart). cdi - items were voluntarily discarded. pic would like to hold the cold buffet items on |
| 2016-09-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - employees did not know the health policy, they just pointed to it on the wall. each employee should know this. cdi - discusse |
| 2016-09-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee items stored on the dry storage shelf in the kitchen. cdi - items were removed. |
| 2016-09-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed a broken thin probe thermometer. facility is using another thermometer that is not a thin probe. provide a working thin |
| 2016-09-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed sliced ham and slasa cooling while covered with saran wrap. cdi- expla |
| 2016-03-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p observed no evidence food worker was properly washing hands as handwash sink had misc. items in it and no hand towels at si |
| 2016-03-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a couple misc. items in handsink. cdi- items removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no handtowels a |
| 2016-03-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed foods being held with tphc |
| 2015-09-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed the oatmeal condiment containers with no lids and not means of protection. cdi- pic placed lids and/or covered opened containers with plastic wrap. |
| 2015-09-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed stem thermometer out of calibration. - cdi. |
| 2015-09-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed foods being held with tphc |
| 2015-09-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tray of sliced ham in refrigerator not date marked, kitchen worker did not know how many days the ham had been in the refrigerator. |
| 2015-09-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-04-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf foods not being marked with times pe |
| 2015-04-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer at 200-400 ppm. observed quat sanitizer reading 0 ppm from dispenser, had run out and had not been replaced, cdi- chlorine sanitizer made to proper strength 50-200 ppm until quat is |
| 2014-07-15 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed cut lettuce and cheese being cold held with in-adequate ice packs at 50-58 degrees. cdi- items disposed of. if using freezable containers, be sure to rotate containers out with cold ones |
| 2014-07-15 |
14 |
4-501.114 maintain quat sanitizer at 150-400 ppm. observed one spray bottle in storage room reading 0 ppm. sanitizer at 3 comp sink was at proper strength. cdi- spray bottle re-made to proper strength. |
| 2013-11-27 |
2 |
employee un-knowledgeable of health policy, pic could not locate a health policy that meets fda food code requirements. gave pic another copy of fda employee illness policy to review with employees. |
| 2013-11-27 |
4 |
store employee drinks covered and below food or food contact surfaces. employee drink stored in refrigerator above food. cdi- drink removed. |
| 2013-11-27 |
13 |
observed foods on buffet stored with lift off tops that do not self close and are not under sneeze guards. these foods need to be stored under sneeze guards to protect them from the public or their containers need to be self closing or some other effectiv |
| 2013-11-27 |
14 |
maintain sanitizer available for use to sanitize food contact surfaces. no sanitizer available at start of inspection. cdi- sanitizer made to proper strength. |
| 2013-11-27 |
45 |
maintain all utensils and equipment in good repair. [.2617 (a)] white stand up freezer missing one leg and held up with a brick. repair. |
| 2013-11-27 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs. observed sausages that worker said are stored for 2 days that was not date marked. cdi- corrected by instruction. |
| 2013-11-27 |
20 |
cold hold foods at 45 or below. observed in-effective ice packs stored under foods on buffet line, cheese, ham, spinach all observed 55-58 degrees. coporate set up poster of buffet foods recommends using special containers that are kept frozen, containers |
| 2013-05-24 |
13 |
protect food during storage and display. observed bagels on breakfast buffet with no protection. cdi- bagels were removed and disposed of; bagels will be kept under sneeze guard from now on. |
| 2013-05-24 |
45 |
maintain all utensils and equipment in good repair. [.2617 (a)] white stand up freezer missing one leg and held up with a brick. repair. |
| 2013-05-24 |
20 |
cold hold foods at 45 or below. observed shredded cheese on buffet kept in container with no ice and no temperature control at 66 degrees. cdi- cheese removed; disposed of and replaced with cold cheese in an ice bath. |
| 2013-05-24 |
19 |
hot hold foods at 135 min. observed ham hot holding on buffet at 130. cdi- ham disposed of voluntarily by pic. |
| 2013-05-24 |
2 |
pic has food code related exclusion/ restriction guidelines; gave pic copy of food code health policy to go with guidelines. |