| Violation Date |
Code |
Description |
| 2018-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of plastic containers. |
| 2018-08-13 |
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/pfall tcs food on line and in salad bar |
| 2018-08-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p two commercial containers of potato salad had a date exceeding 7 day hold window. cdi- discarded. re |
| 2018-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items on a cart in wic were holding above 45f (see chart). pic stated cart was used to fill salad bar and thus increased in temp. cdi- foods cooled down in freezer. repeat. |
| 2018-08-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at back handsink. cdi- provided. |
| 2018-04-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken with commercial packaging open and stored over ready to eat food in tall reach in freezer. cdi, foods relocated for proper storage. repeat. |
| 2018-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salad recently prepared and spinach on cold bar above 45 degrees f. observed potatoes salad overstacked on cold bar above 45 degrees f. cdi, operator relocated foods to rapidl |
| 2018-04-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed pepperoni with date of preparation of 3/25 that bag stated was to be kept frozen, mozzerela ch |
| 2018-04-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher washing equipment in detergent water at 84 degrees f. repeat. observed same dish washer not rinsing prior to |
| 2018-04-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on prep table and several wet wiping cloths on drain board of 3 compartment sink. |
| 2018-04-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available for use while on-site. cdi, operator provided thermometer while there. |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in between equipment and shelving behind front counter. observed fan in walk in cooler collecting dust. |
| 2017-07-28 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 2 staff members without a hair restraint. |
| 2017-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed 2 flies in establishment. |
| 2017-07-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed bleach stored over boxes of snacks on storage rack. cdi, bleach relocated. |
| 2017-07-28 |
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 staff not logging all foo |
| 2017-07-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher washing equipment but wash temperature below 110 degrees f as required by detergent. cdi, operator drained w |
| 2017-07-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw beef and sausage stored over ready to eat food in walk in cooler. cdi, foods relocated for proper storage. |
| 2017-04-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean knives wedged in soiled area between table and dirty wall. |
| 2017-04-21 |
8 |
6-301.14 handwashing signage - c - observed no handwashing signs in mens or womens restrooms. cdi, handwash signs provided to pic. |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 1 can opener stored clean but soiled with food debris. cdi, can opener relocated for cleaning. |
| 2017-04-21 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - ensure lip contact surface of single-service cups are furnished from an approved dispenser or kept in original protective packaging. |
| 2016-08-26 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a scoop stored in su |
| 2016-08-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed some wiping cloths stored in bucket of soapy water. |
| 2016-08-26 |
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 no time marks on food being held on |
| 2016-08-26 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed some unwashed mushrooms and cucumbers stored over rte lettuce and onions. |
| 2016-08-26 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and turned |
| 2016-06-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed soda cups stacked with no protection of the rims. |
| 2016-06-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two sanitizer buckets unlabeled as well as a spray bottle unlabeled. cdi- sanitizer buckets labeled and spray bottle was discarded. |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced ham and kale held at temps. above 45f (see chart). cdi- both items taken to wic and freezer to cool down. |
| 2016-06-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf water in men's restroom was recorded at 77f. vr.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf handsink blocked by bus of dity utensils. cdi |
| 2014-07-30 |
31 |
4-301.11 cooling, heating, and holding capacities-equipmentequipment 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 chapter 3. pfobserved ice baths fo |
| 2014-07-30 |
35 |
3-602.11 food labelsgeneral comment(a) food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. (b) label information shall include: (1) the |
| 2014-07-30 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved ice bucket not stored inverted in between use. ***store ice buckets inverted to allow water to drain*** |
| 2014-07-30 |
54 |
6-305.11 designation-dressing areas and lockersobserved employee hat, coat and snack stored commingled with customer related items. cdi by pic relocating items to a designated location away from consumer items. |
| 2014-07-30 |
45 |
general commentobserved some rusted shelving in facility. replace or have professionally recoated |
| 2014-04-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment***store ice buckets inverted inbetween use to facilitate proper drainage and prevent water from collecting inside*** |
| 2014-04-17 |
37 |
3-306.11 food display-preventing contamination by consumersexcept for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from con |
| 2014-04-17 |
31 |
4-301.11 cooling, heating, and holding capacities-equipmentequipment 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 chapter 3. pfobserved ice baths fo |
| 2014-04-17 |
22 |
3-501.19 time as a public health control(1) written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: pf (a) methods of compliance with subparagraphs (b) |
| 2013-06-07 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors in need of better cleaning. especially in hard-to-reach areas; under and behind kitchen equipment. |
| 2013-06-07 |
54 |
(a) 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. observed dust accumulating on overhead ventilation guards in men's and women's restrooms. clean vent guards |