| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair.gasket in reach in cooler severely damaged, |
| 2018-12-19 |
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 commercial container of hard-boiled eggs had an open date of 12/7, expiring 7 day window. cdi- disc |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psome foods recorded above 45f. cdi- garlic-in oil mixture and raw chicken discarded, tomatos moved to freezer for cooling. |
| 2018-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pbleach sanitizer in dishwasher recorded at 0ppm after running unit 5 times and priming. pic will call ecolab and seek to remedy issue immediatley. facility will switch to using plastic single-ser |
| 2018-12-19 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -pbox of raw philly meat stored above frozen soup in reach in freezer. cdi- box moved. |
| 2018-04-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some damage and peeling frp wall board near ice machine and handwashing sink. observed handwashing sink in need of caulk at |
| 2018-04-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish machine not providing required chlorine sanitizer and flip top prep refrigerator not holding required temperature for tcs foods. calibrate and maintain equipment in good repair and c |
| 2018-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed caesar dressing held at 51 degrees f in flip top prep unit that had ambient air temperature of 56 degrees f as indicated by thermopen. cdi, dressing voluntarily discarded by p |
| 2018-04-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not providing required sanitizer concentration for bleach sanitizer. cdi, operator contacted ecol |
| 2018-04-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed onions and lemon stored with rte foods and pre washed produce. cdi, foods relocated for proper storage. |
| 2017-11-02 |
6 |
2-301.14 when to wash - p - observed employee handle soiled equipment on dirty drain board and then proceed to handle clean equipment on clean drain board. cdi by instruction.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm |
| 2017-11-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dining beverage refrigerator not working and turned off. observed flip top prep refrigerator not holding required temperature in kitchen with an ambient air temperature of 57 degrees f. |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil accumulating on top of dish machine and in need of cleaning. |
| 2017-06-30 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed ceiling vent accumulating dust above handwashing sink near ice machine. |
| 2017-06-30 |
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 container of tuna salad with a date of preparation of 6/22 and container of crab salad with a |
| 2017-06-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed package of country ham stored with raw fish that was removed from commercial packaging . cdi, foods relocated for proper storage. |
| 2017-03-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed flip top prep unit not holding required temperature and paper towel dispenser not dispensing disposable towels. ensure equipment is kept in good repair and calibration. |
| 2017-03-10 |
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 container of pot roast not date marked in reach in refrigerator, a separate container of pot r |
| 2017-03-10 |
20 |
| 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed flip top prep unit not holding tcs foods at required temperature. observed dressing labeled refrigerate after opening stored in prep unit and at 53 degrees f. cid, operator |
| 2017-03-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed ice machine accumulating pink residue. cdi by instruction to clean ice machine at required frequency. |
| 2017-03-10 |
8 |
6-301.12 hand drying provision - pf - observed paper towel dispenser not dispensing towels possibly due to no batteries. cdi, disposable towels provided at handwashing sink during inspection. |
| 2016-12-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee not vigorouslyu rub hands for 10 to 15seconds when washing hands. cdi by instruction. observed employee not vigorously rub hands for 10 to 15 seconds and pr |
| 2016-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observd dressings that were labeled keep refrigerated above 45 degrees f in flip top prep unit. cdi, operator voluntarily discarded foods and instruted to not store any tcs foods in un |
| 2016-12-05 |
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 garlic butter with a date of preparation of 11/11, crab aslad with a date o preparation with |
| 2016-12-05 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed some soil accumulating on floor of kitchen and hard to reach areas. |
| 2016-12-05 |
33 |
3-501.13 use approved thawing methods.observied vacuum packaged fish thawing when commercial packaging stating to remove after thaw but thawing under vaccum packaged state. |
| 2016-08-15 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soils accumulating on shelving area of speed rack and on bottom of unit near slicer. |
| 2016-08-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed dressing flip top prep unit not holding required temperature for tcs foods an with an ambient air temperature of 49 degrees f as measured by |
| 2016-08-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed flip top prep refrigerator holding sour cream at 49 degrees f. ambie |
| 2016-08-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed residue on blade of can opener. cdi, can opener relocated for cleaning. |
| 2016-08-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw burger patties stored over ready to eat chili that was removed from commercial packaging in reach in freezer. observed raw shrimp removed from commercial packaging stored ove |
| 2016-05-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed single-service portion container without a handle used as scooper in co |
| 2016-05-23 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from unnecessary items and litter such as equipment no longer used or needed. observed buffet unit that facility was not using according to pic. operator |
| 2016-05-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a small leak at dish washer line component unterneath dish machine. observed 1 hood light not working. pic stated that ecolab will be repairing leak under dish machine. |
| 2016-05-23 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machine accumulating black and pink soil residues on inside of unit near ice chute. repeat. observed can opener blade stored as clean but soiled with dried foo |
| 2016-01-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed a buffet unit added to facility that is not functioning but used to stage hot food according to pic.. operator stated that they will discont |
| 2016-01-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of flour and salt not labeled by common name of food in kitchen. |
| 2016-01-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark tcs foods that are ready to eat and held over 24 hours. observed open package of cut lettuce and spinach not date marked in reach in |
| 2016-01-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent soil accumulation. observed soil residues accumulating in ice machine. clean. clea |
| 2016-01-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw fish removed from commercial packaging and stored over ready to eat foods in reach in freezer. cdi, operator relocated foods for proper storage. repeat. |
| 2015-08-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-08-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed packages of raw burger patties removed from commercial packaging and stored with raw chicken removed from commercial packaging. in reach in freezer. cdi, foods relocated for prope |
| 2015-08-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed an open package of ham with a discard date of 8 days and ham at 42 degrees f. cdi by instruction, operator voluntarily discarded ham. |
| 2015-08-17 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris and grease deposits accumulating in fryer equipment. observed food debris and soil accumulating below equipment on floors, es |
| 2015-08-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - food equipment shall meet ansi / nsf standards. observed non ansi / nsf basting brush in poor repair. cdi, operator removed brush from use. |
| 2015-08-17 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged cookies |
| 2015-04-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed damaged frp board beside the dish machine. corners and seems are split and b |
| 2015-04-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed a spill in the bottom of the reach in freezer. clean bottom of freezer. |
| 2015-04-23 |
45 |
general comment 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed an absorbent foam liner on the door of the ic |
| 2015-04-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed clean lids stored in a bus tub with food debris in the bottom. store clean utensils in a clean container. |
| 2015-04-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed lettuce and celery stored above ready to eat deli salads in the reach in cooler beside the freezer. cdi - pic rearranged. |
| 2015-01-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed open bags of frozen raw flounder, pork and beef above opened bags of ready to eat items. best practice for freezer storage is to keep raw animal foods below everything that is co |
| 2015-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed butter that needs to be refrigerated out on the tables in the dining room. cdi - pic moved the butter back to the kitchen and left one bucket on ice out in the dining room. |
| 2015-01-23 |
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 a bag of lettuce dated 1/15/2015. item was 37f and should only be held for 7 days. cdi - it |
| 2015-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - no thin probe thermometer onsite. |
| 2015-01-23 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed buffet line before it was being used without use of sneeze guards. patrons are served by kitchen staff. cdi - instructed pic to put tin foil over half of t |
| 2015-01-23 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed a severely cracked measuring cup.4-501.11 maintain equipment in good repair. - |
| 2015-01-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed a bin of spoons with commingled handles. utensils should be stored with all handles facing in the same direction. |
| 2015-01-23 |
53 |
6-201.11 - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2015-01-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded bulb in the reach in unit by the ice machine. |
| 2015-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed 2 pans out of the whole facility wet stacked. |
| 2014-09-26 |
21 |
3-501.18 ready-to-eat food shall be discarded in accordance with requirements - date-marked packages of cheese dated 09/17, still in refrigerator. when stored at 38f, must discard after 7 days (after opening). |
| 2014-09-26 |
42 |
4-904.11 kitchenware and tableware must be stored to prohibit contamination - observed clean plates covered with cloth, which is absorbant - cover plates/utensils with washable non-absorbant cover designated for this purpose - observed utensils stored in |
| 2014-09-26 |
43 |
4-903.11(a) single-service cups must be protected when in use - observed cups on tray that is taken to dining room - leave cups in plastic sleeve to protect mouth contact surface - single-use food papers must be protected from contamination - do not stac |
| 2014-09-26 |
47 |
4-601.11(c), 4-602.13 keep equipment clean to avoid build up of dust, food residue or debris. observed dust on storage shelves; need to clean more frequently. |
| 2014-09-26 |
52 |
.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed compactor ram in open position, open garbage uncovered. garbage and refuse must be properly covered in compactor - adjust compactor ram to end in f |
| 2014-09-26 |
45 |
4-205.10 food equipment must be ansi/nsf listed - observed non/ansi-nsf can opener in use - observed non-washable foam lining door of ice machine - remove and replace with proper rubber/vinyl regulation gasket. |
| 2014-04-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be at 45f or below. observed one container of pea soup at 49f in reach in cooler t |
| 2014-04-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed one can opener blade with food debris on it. cdi by cleaning. |
| 2013-09-03 |
47 |
4-602.13 nonfood contact surfaces. some dust build up on one hvac vent near dish machine. cleaning is needed. |
| 2013-09-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. mold build on ice shield. cdi- cleaned. |
| 2013-05-20 |
37 |
store foods to prevent possible contamination. two opened bags of grits stored in dry goods area. cdi- verbal correction; all other dry good items stored in an approved manner. |
| 2013-05-20 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2013-05-20 |
31 |
use approved method for rapidly cooling potentially hazardous foods. vented container of soup on covered cook top. operator advised that soup was from batch that was placed at the front for service and was going to be cooled; but had to step away briefly. |
| 2013-05-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried debris on the top of facility dish machine; mold on wall at; under; and on the wall and caulking of facility dish machine. cle |
| 2013-03-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. lower dry goods shelving;large plate caddy; and reach in cooler and freezer gaskets need to be cleaned of dried food debris. top of |
| 2013-03-04 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-04 |
31 |
use approved methods when cooling food items. container of tuna salad being cooled in reach in cooler tightly covered. cdi- corrected. |
| 2013-03-04 |
21 |
ready to eat potentially hazardous foods shall be date marked per the rule. food items are dated; milk and other dairy items are not. one bag of cheese dated; but per rule should be either used or discarded as of 2/27/13. cdi- verbal education as to rule |
| 2013-03-04 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. interior of reach in freezer needs to be cleaned of dried food debris. cdi- verbal advisement of rule requirement. |
| 2012-11-14 |
47 |
non- food contact surfaces of equipment shall be kept free of accumulation of dust; dirt; and food residue; other debris. dried food/ dust debris on the lower back side of food slicer; lower shelving of dried goods areas. cleaning is needed. |
| 2012-11-14 |
13 |
food shall be protected from cross contamination. raw; portioned bacon stored over produce and cooked foods in the reach in cooler. cdi- operator corrected storage. |