| Violation Date |
Code |
Description |
| 2018-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler not able to cold hold tcs foods at 45f or below. ensure coolers are able to work at kitchen ambient temperature. |
| 2018-08-30 |
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 salads cooling in tightly covered containers. cdi, lids removed to allow f |
| 2018-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in deli flip top cold holding above 45f. cdi, items such as deli meat, cheese and cut tomatoes voluntarily discarded by pic. |
| 2018-08-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produced stored above ready to eat foods such as cut tomatoes, ready to eat chicken and cheese. cdi, items reversed. |
| 2017-11-29 |
45 |
repeat4-501.11 maintain equipment in good repair. observed hole in hand washing sink leaking onto floor in need of repair. |
| 2017-11-29 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed numerous containers of raw dough stored directly up aga |
| 2017-08-09 |
53 |
6-501.11floors, 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 areas of walls in kitchen area in need of re-painting.6-501.12floors, walls, cei |
| 2017-08-09 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed split/torn gasket o |
| 2017-08-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing watch during food prep. |
| 2017-04-17 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed broken, damaged gas |
| 2017-04-17 |
38 |
2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff wearing bracelets, watches during food prep. |
| 2017-04-17 |
31 |
repeat3-501.15 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 numerous sheet pans of tcs salads, sandwiches cooling in walk-in cool |
| 2017-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved numerous tcs sandwiches and salads stored inside cold holding display case facing concourse walk-way measuring 50-52f. multiple ambient temperature observations made inside disp |
| 2017-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomato dicer stored clean with food debris stuck to blade surfaces. cdi dicer pulled and placed into dirty dish pit. |
| 2017-01-11 |
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 numerous deli sandwiches cooling in a pull-out drawer cooler unit stacked t |
| 2017-01-11 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen and cooking equipment). |
| 2017-01-11 |
45 |
manure 4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed underside of |
| 2016-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on prep cooler. |
| 2016-09-07 |
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 spoons in line cooler with handles in product. cdi: handles removed fro |
| 2016-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two front grab and go cases not holding proper temperature. cdi: all tcs items removed. those placed out in the last two hours were rapidly cooled. those there longer were di |
| 2016-04-15 |
45 |
.4-501.11 maintain equipment in good repair. observed front line cooler not able to hold product at proper temperature. pic has instructed employees to place products on ice and then place in cooler. replace or repair cooler. |
| 2016-04-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at register. cdi: employee pulled plastic sleeve up over all lips. |
| 2016-04-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in front prep unit holding above 45f. cdi: item discarded. observed sprouts mix holding above 45f on ice on prep table. cdi: product rapidly cooled. |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham overstacked on line and holding above 45f. observed pizzas ready for baking holding in cooler above 45f. cdi: excess ham sent to wic to cool and temperature on reach in pi |
| 2016-02-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one employee don gloves with no handwash. cdi: employee directed to wash hands, then don gloves. |
| 2016-02-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed employee cip tethered knives and sanitizing in red bucket. sanitizer was not at proper concentration, thus knife was not properly sanitized. cd |
| 2016-02-12 |
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 ham from line cooling in wic tightly covered. cdi: item vented to cool p |
| 2016-02-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at pino gelato side blocked by rolled up rug and trash can. cdi: items relocated to gain access to handsink. observed employee dump sanitizer bucket i |
| 2016-02-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry working with food. |
| 2016-02-12 |
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 several salads in |
| 2016-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous sanitizer buckets below 200ppm quat. |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed various meats and other tcs foods in front pizza prep cooler at 48-51f degrees on top. pic removed these items and replaced with new items from walk in cooler reading temperatur |
| 2015-07-13 |
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 made sandwiches placed directly in prep unit stacked 6-7 sandwiches high |
| 2015-07-13 |
36 |
general comment- 6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies throughout facility. |
| 2015-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal food pans stacked with sticker residue. sticker residue was on the inside (food contact surface) of most of the poans stored as clean. pic delro |
| 2015-07-13 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build up in bottoms of most cooler/ freezers. ensure coolers are maintained clean. |
| 2015-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of clean food pans throughout. |
| 2014-09-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal item/ closed beverage stored co-mingled with facility items. cdi- storage corrected; designated area for employee items needed. |
| 2014-09-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. wet wiping cloth being used under cutting board at sandwich prep area. cdi- verbal correction. |
| 2014-09-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee wearing a watch. employee working in various stations ranging from cashiering to cleaning. cdi- verbal correction that employee' |
| 2014-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large container of flour not labeled; small container of same type of flour stored in small container next to larger container als |
| 2014-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on all but two beverage nozzles at self service beverage station. one sanitizer bucket with food debris in it. cdi- operator, cheryl mclean had |
| 2014-03-06 |
31 |
3-501.15 cooling methods - pf. pizza on prep table being cooled prior to bagging for donation, tuna salad in prep cooler during cooling process, bean sprouts and chicken in the walk in cooler tightly covered during the cooling process. cdi- all methods co |
| 2014-03-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. sausage and burritos not under temperature control. see chart for temperatures. cdi- operator arah tan, voluntarily discarded all. |
| 2014-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on six beverage nozzles at self service dispenser. cdi- all removed for immediate cleaning. |
| 2014-03-06 |
33 |
3-501.13 thawing - c. large bagged/ commercially sealed sauces being thawed in 3 comp sink with soiled pans and utensils stacked around them. cdi- employee removed bagged sauces. |
| 2014-03-06 |
49 |
5-202.13 backflow prevention, air gap - p. sprayer nozzle hanging below the flood rim of the 3 comp sink. sink was currently not filled with water. cdi- corrected, discussed long term repair to maintain backflow prevention. |
| 2014-03-06 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. one hvac return vent over 3 comp sink needs to be cleaned of dust build up. |
| 2014-03-06 |
35 |
3-302.12 food storage containers identified with common name of food - c. one large container of flour not labeled. all other food items labeled per rule requirement. cdi- flour was labeled. |
| 2013-01-17 |
14 |
(e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |
| 2013-01-17 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors; walls; and ceilings in need of cleaning.physical facilities shall be maintained in good repair. observed walls in need of repair. wall at entry door to kit |
| 2013-01-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up in front of display cooler. |
| 2013-01-17 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2013-01-17 |
43 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-17 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-17 |
22 |
(b) if time without temperature control is used as the public health control up to a maximum of 4 hours: (1) the food shall have an initial temperature of 5?c (41?f) or less; or 7?c (45?f) or less when removed from cold holding temperature control; or 57? |
| 2013-01-17 |
21 |
(b) except as specified in ?? (d) - (f) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked; at the time the original c |
| 2013-01-17 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-01-17 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handwashing sink being used as a dump sink. handwash sink not draining properly. |