| Violation Date |
Code |
Description |
| 2018-07-17 |
26 |
7-204.12 chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 cfr 173.315; use cleaning agents according to manufactures label. observed produce microbial wash at 0 ppm. cdi - changed out solution co |
| 2018-07-17 |
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 repeat violation. observed 8 date label for the ham and turkey product (color code for a preparatio |
| 2018-02-27 |
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 light cover in disrepair in the back of the kitchen. observed baseboards not |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without a label. the red bucket writing has become illegible. cdi - pic wrote proper labels on buckets with a sharpie. |
| 2018-02-27 |
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 observed cream cheese and spring mix opened from commercial package over 24 hrs ago and the items have |
| 2017-08-01 |
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. observed food employee bare hand |
| 2017-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce out of temperature in prep unit. refer to temperature chart. cdi - pulled product to cool down. educated on proper cooling methods. cold holding units are not for cooli |
| 2017-08-01 |
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 observed pasta and macaroni salad with incorrect date labels. pasta salad: 7.29.17 - 8.10.17. macaroni |
| 2017-08-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce out of temperature in the prep unit. observed lettuce in large bulk pl |
| 2017-08-01 |
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. repeat violation. observed quat sanitizer buckets at a weak concentration; below 150 ppm. faciliti |
| 2017-08-01 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use cups for customers stored in plastic wrap on |
| 2017-08-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-16 |
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 repair issues to physical facilities by the ice machine. observed repair issu |
| 2017-02-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed chest freezer by dry storage that is not an approved commercial freezer; only cookies are stored in there. |
| 2017-02-16 |
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. repeat violation. observed quat saniitizer bucket below 100ppm. cdi - switched out solution to a f |
| 2017-02-16 |
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 observed ham that was opened up on jan. 26, frozen on jan. 28, and thawed out last night without prope |
| 2017-02-16 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-08-23 |
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. repeat violation. last inspection the wiping cloths were not stored in the bucket. this inspection, |
| 2016-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the prep unit. refer to termpature chart. cdi - removed product that was over stacked; reminded employees to be aware of the chi |
| 2016-08-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2016-03-18 |
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 wet wiping cloth stored on counter top, not in sanitizer solution. |
| 2016-03-18 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if th |
| 2016-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce tomato out of temperature in the cold prep unit. refer to temp chart. cdi - pulled tomato to cool down; discarded lettuce because lettuce was held in prep unit over nig |
| 2016-03-18 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed pink slime build up inside the ice machine basin. |
| 2015-08-14 |
53 |
(general comment) 6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical faci |
| 2015-08-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands and recontaminate by turning faucet handles off with bare hands.observed employee change gloves without washing hands. cdi education, all staff properly |
| 2015-03-06 |
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 hams that are unwrapped by facility, glazed, repackaged and sold as whole or half sizes to pu |
| 2015-03-06 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. re-organize catering storage area to prevent potential pest harborage. |
| 2015-03-06 |
37 |
protect food from contamination sources not specifically noted by code. observed employee food products stored above and amongst food sold to customers. |
| 2014-07-22 |
31 |
use proper cooling methods. (3-501.15) observed sliced tomatoes stored on open prep unit above 45f. all other items on unit 45f or below. pic stated tomatoes were recently sliced and may not have been cooled down to 45f prior to putting on open prep unit. |
| 2014-07-22 |
54 |
designate an area for employee food/belongings so as not to contaminate facility food, equipment etc. (6-403.11) observed a sealed employee drink and a pan of grilled hot dogs leftover from a catered event brought back for employee consumption stored abov |
| 2013-11-05 |
54 |
designate areas for employee belongings. observed employee belongings co-mingled with food products on dry storage shelving. |
| 2013-11-05 |
53 |
maintain premises free of unnecessary items and clutter for easy cleaning. observed storage area cluttered with unused and unnecessary items that prevent adequate cleaning of the area. |
| 2013-11-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. cdi-cleaning started. |
| 2013-06-10 |
54 |
replace burned out light bulb in dry storage. |
| 2013-06-10 |
31 |
properly cool foods. (3-501.15) observed small food cooling in plastic container and tightly covered. vent to allow cold air circulation. |
| 2013-06-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed build up on ice machine shield and tomato slicer. cdi-cleaning started. |
| 2012-12-17 |
53 |
6-501.114 maintain premises free of clutter.observed cluttered closet used for housing catering items. rearrange contents to facilitate easier cleaning. |
| 2012-12-17 |
43 |
4-903.11 single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until usedobserved cups |
| 2012-12-17 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11multi quat sanitizer measuring below 150ppm. company called |