| Violation Date |
Code |
Description |
| 2018-09-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips not provided. cdi, ehs provided test strips for today use. ensure strips are always provided. |
| 2018-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with, concentration less than 200ppm quat. |
| 2018-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in ice box at display line, such as kale, beans, and corn cold holding above 45f. cdi,items placed on times for today. **ensure tcs items are kept cold, 45f or below.** tc |
| 2017-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of equipment and utensils. make sure to air dry so sanitizer will work effectively. |
| 2017-09-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing bracelets and rings while performing food preparation. make sure food employees remove all jewelry ot |
| 2017-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese, pico de gallo and cranberry cheese cold holding above 45 degrees. cdi items placed on time for today. repeat informal rcp: will follow up with management on how |
| 2017-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p obsrved potatoes and tofu hot holding below 135 degrees. cdi items pulled and will be reheated to above 165 degrees. |
| 2016-09-01 |
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: found sandwiches in marke |
| 2016-09-01 |
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: found sliced roast beef in refrigerator dated 8/23. cdi- voluntarily discarded. |
| 2016-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found smoked turkey salads in market grab n go above 45 f. voluntarily discarded. |
| 2016-09-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: found bowl in bar handsink. handsink is also being used as a dump sink. cdi- sink cleared. |
| 2015-08-28 |
6 |
employees must wash hands between glove changes. observed several employees change gloves without washing hands. |
| 2015-08-28 |
19 |
maintain all hot foods 135f and above. observed multiple items in hot holding cabinets under 135f. see temperature chart. cdi by reheating items. |
| 2015-08-28 |
20 |
maintain cold foods 45f and below. observed cheddar cheese 58f and cream cheese spread 55f at sandwich area. observed cole slaw 48f on serving line. cdi by replaceing w/cold product or putting over ice. |
| 2015-08-28 |
31 |
leave foods uncovered/vented to facilitate cooling. use walk in cooler instead of reach in units. observed wrapped turkeys in reach in unit 70-84f. cdi by uncovering and putting in walk in cooler. |
| 2015-08-28 |
21 |
potentially hazradous ready to eat foods may be held for a maximum of 7 days. observed 3 bags of taco meat past 7 day expiration. cdi by discarding. |
| 2014-08-08 |
35 |
3-602.11 food labels - pfpackaged foods made from 2 or more ingredients that were packaged on site for consumer grab and go shall be labeled according to law. observed several packaged sandwiches and wraps without ingredients and not labeled as required. |
| 2014-08-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f and above. observed pork buts and tenderloin below 135 degrees in low hot hold uni |
| 2014-08-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible for employee use. observed employee dumping soda in handwashing sinks. cdi by instruction. |
| 2013-08-29 |
13 |
bread bags shall not be stored under hand sink waste lines. facility relocated. |
| 2013-08-29 |
35 |
grab and go food labels are missing qty/net weight and facility and location. |
| 2013-08-29 |
20 |
cold foods shall be held at 45f-. observed chicken in refrigerator at 50f (stacked and covered). moved to walkin and separated to rapidly cool. observed salads and sandwiches and potato salad at 50f and 54f in customer grab and go. staff rotated out and p |
| 2013-08-29 |
19 |
hot foods shall be held at 135f+. observed prime rib on cutting board at service line at 99f-140f. prime rib has been out for 30 minutes and will be used within 4 hours. back up prime rib is holding at 135f in hot hold. |
| 2013-08-29 |
8 |
front hand sink was missing paper towels. facility restocked. |