| Violation Date |
Code |
Description |
| 2018-01-03 |
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 main hand sink for front of facility, as well as prep sink in back of facility |
| 2018-01-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple employees wearing bands/bracelets on wrists while working with food/beverages. |
| 2018-01-03 |
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 roast beef prepared earlier today cooling in a tightly packed, covered pla |
| 2017-07-17 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed two 50 gallon drums in dumoster enclosure holding standing water and creating a mosquito breeding site. cdi: barre |
| 2017-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor buildup on underside of shelves on drying rack for clean dishes. |
| 2017-07-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed badly burned cutting board above three comp sink that could no longer be effectively cleaned. cdi: board was voluntarily discarded. |
| 2017-07-17 |
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 sliced turkey and pepper jack cheese cooling in tightly covered containers |
| 2017-07-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items on cold prep tables between 47f and 55f. items in the bottom of unit were between 43f and 45f. pic is placing all tcs foods on the line on tphc until repairs can be ma |
| 2017-05-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed veggie slicer and meat slicer with food debris on the blades after cleaning. cdi: both slicers were disassembled and sent for cleaning during inspecti |
| 2017-05-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tortilla soup holding at 132f in hot well. cdi: soup was voluntarily discarded and replaced with fresh soup that had been properly reheated to 202f. |
| 2017-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozzarella, brie and chicken holding between 47f and 50f in salad prep unit. top portion of brie was voluntarily discarded, as it had been in the unit all day, and the chicken a |
| 2017-05-01 |
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 preparing food while wearing bracelets. pic instructed employee to keep arms clean when prepping food. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue building up in bottom of back freezer unit. |
| 2017-05-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a covered employee drink stored on shelf of dry and paper goods. cdi: drink was voluntarily discarded. |
| 2017-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on cutting surface at beginning of inspection and two sanitizer buckets on prep line reading 0ppm quat sanitizer. cdi: cloth was placed in sanitizer and the two |
| 2017-01-05 |
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 - 0 pts - observed ranch dated for 12/29. observed chicken dated for 12/31 reading 44f. cdi- items discar |
| 2017-01-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - 0pts - observed hand sink that is intended for use for coffee and breakfast section at a far enough distance that employees are not utilizing it when needed particularly when going from ca |
| 2017-01-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee complete cashier duties with gloves then proceed to work with food without removing gloves. cdi- employee removed gloves and addressed to w |
| 2017-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed top layer of roast beef, turkey, and brie cheese on the line reading 47-50f due to over filling. cdi- items removed and discarded. unit is holding product cold as lon |
| 2017-01-05 |
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 baked goods cut |
| 2017-01-05 |
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 no procedures in place fo |
| 2017-01-05 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - avocados are not being washed. cdi- discussed with pic the importance of washing prior to use and removing sticker. |
| 2017-01-05 |
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. - repeat - observed ice scoop stored directly on top surface of the ice machine. |
| 2017-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on overhead shelving, storage areas of single service boxes, and dry storage shelving. |
| 2017-01-05 |
53 |
6-501.12 floors, 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. - 0 pts - observed cleaning needed on ceiling tiles and w |
| 2017-01-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration between uses. - repeat - observed sanitizer in the wiping cloth bucket at less than 50 ppm of quat sanitizer. cdi- sanitizer changed out to read 300 ppm. |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the shelving of the walk-in cooler. clean regularly. |
| 2016-08-08 |
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 ice scoop stored directly on top surface of the ice machine. cleaned |
| 2016-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration between uses. observed sanitizer in the wiping cloth bucket at less than 100 ppm of quat sanitizer. cdi- sanitizer changed out. |
| 2016-08-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in the ice machine. remove the internal panel wash/rinse/sanitize as needed.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-08-08 |
10 |
3-202.11 upon receipt a tcs food shall be free of temperature abuse pf. observed food from phillips place location delivered above 50 f. employee from phillips placed verified food was from the refrigerator prior to delivery. employee made another stop |
| 2016-04-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration between uses. observed sanitizer in the wiping cloth bucket at less than 100 ppm of quat sanitizer. cdi- sanitizer changed out. |
| 2016-04-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build-up on the can opener. cdi- remove to properly wash. |
| 2016-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed boiled eggs in the prep cooler top at 53 f. cdi- discarded. repeat. |
| 2016-04-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date mark on the hummus in the walk-in cooler. cdi- date placed on the hummus. |
| 2016-04-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the prep cooler. repeat. shelving are on order. |
| 2016-04-08 |
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 bottles of oil labeled. |
| 2016-04-08 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed pulled pork in the prep cooler top at 59 f. pic stated the item was cooling down for around 1 .5 hr in the unit. cdi- item wa |
| 2016-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed small container of grilled chicken 49f, salmon 46f, shrimp 49f in make cooler. all were held overnight. cdi-discarded |
| 2016-02-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors around wheels of equipment and between equipment.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: observed leak under ice bin at coffee station. |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. repair/replace shelving in coffee cooler. |
| 2015-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: sanitizer in spray bottle less than 200ppm. cdi-remade4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice machine. clean tea urn nozzles. |
| 2015-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: observed containers of grilled chicken, beef kabobs, and shrimp in walk in cooler without being dated. food was delivered from commissary k |
| 2015-10-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf: observed sanitizer spray bottles without labels. cdi-labeled. |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: milk at coffee station 50f. suggested using time. cdi-placed in cooler |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean floor fan and dough press. |
| 2015-10-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling tiles near hvac vents.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair leak inside prep cooler on make station. |
| 2015-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wet stacked. must air dry completely before stacking. |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cooler door gaskets, sliding door tracks, and bottom of deli display case in need of cleaning. |
| 2015-07-06 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at pizza station stained and has deep scoring. replace of resurface. |
| 2015-07-06 |
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 yogurt parfets have labels |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes and cooked salmon held above 45f in flip top; these items were stocked above the chill line. cdi - out of temp portions removed for rapd chill down in walk in cooler. |
| 2015-07-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up on interior surfaces of ice machine. clean. |
| 2015-01-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.12. follow the cleaning procedure to adequately wash your hands.-p one food employee washed hands then recontaminated hands by touching handles to turn off water with bare hands. c |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up of food debris on inside guard of deli slicer and on back of blade. cdi - slicer cleaned during the inspection. |
| 2015-01-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on the drainboard of three compartment sink. cdi - relocated to bucket of sanitizing solution. repeat violation. |
| 2015-01-15 |
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 pimento cheese cooling in deli display case and sliced tomatoes cooling in sandwich |
| 2015-01-15 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of food debris in bottom of deli display case. clean out frequently. |
| 2015-01-15 |
45 |
general comment4-501.11 maintain equipment in good repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. shelves rusted in low cooler at coffee bar. replace. cutting board at pizza station in need |
| 2014-09-17 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed a dirty toilet. keep clean. |
| 2014-09-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not stored in sanitizer buckets. |
| 2014-09-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed an unlabeled bottle of glass cleaner. |
| 2014-09-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed facility is not date marking foods held in the display case such as chicken salad, cooked salmon, etc. this is a repeat violatio |
| 2014-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sandwich and salad unit containing many tcs meats, cheeses, lettuce, etc was holding on the top at 48-58f. ice was added as a temporary measure. return visit required. one |
| 2014-09-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed the sanitizer in the sink and buckets at 0 ppm. cdi, stock bottle was changed under the sink. |
| 2014-09-17 |
10 |
3-202.11 temperature - p,pf. refrigerated potentially hazardous food shall be at a temperature of 41f or below when received. observed chicken and chicken salad brought from phillips place was at 50-60f. it was determined this food was made this mornin |
| 2014-09-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. clean the hand sink. observed with build up. |
| 2014-02-20 |
31 |
3-501.15 cooling methods - pf. observed a couple items that had been recently prepared like salad with risotto and beef kabob were in tightly covered containers. cdi- sheet panned to rapidly cool. |
| 2014-02-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed cold sandwich unit holding various meats, cheeses, cut greens ect at 45-52f. all items |
| 2014-02-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed the prepared foods i the cold display case were not dated. these foods such as kabobs, salmon, etc were from monday but no date was r |
| 2014-02-20 |
35 |
3-602.11 food labels - pf. observed a few items such as packaged cookies for customer self service were not labeled with the required information such as ingredients. packaged products for customer self service must be labeled as required in the rules. |
| 2013-04-23 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks multiple times; passing through doorways and leaving/returning to |
| 2013-04-23 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-04-23 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves and putting on gloves for food prep without washing hands. omlette station in bakery area d |
| 2013-04-23 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed milk at coffee station 55f; tomatoes 50f; cheese 52-55f; chicken salad 48f; all in prep cooler; cdi by cooling. |
| 2013-04-23 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed incorrect date marking/no date marking on foods received from commissary. observed no date marking on open deli meats and on |
| 2013-04-23 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle; cdi by labeling. |
| 2013-04-23 |
14 |
ensure equipment food contact surfaces and utensils remain clean to sight and touch. observed food debris on back of slicer blade and heavy buildup in ice machine; cdi by cleaning. remove all stickers and sticker residue from plastic cotainers prior to |
| 2013-04-23 |
34 |
4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-04-23 |
35 |
ensure foods packaged in a food establishment are properly labeled with name; ingredients and allegen information. observed no label on parfaits; cdi by instruction. |
| 2013-04-23 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter used under cutting board. |
| 2013-04-23 |
42 |
ensure utensils are properly air dried before stacking; observed wet nested containers. |
| 2013-04-23 |
45 |
ensure all equipment is functioning properly and used for its intended purpose. observed cooler being used for storage near sandwich area. |
| 2013-04-23 |
31 |
use only approved methods for cooling tcs foods. use equipment designed for rapid chilling. observed onions; garlic; prepped foods cooling in tops of prep coolers; cdi by moving to walk-in cooler. |
| 2013-01-18 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue in deli case door tracks and bottom of reach-in coolers. |
| 2013-01-18 |
39 |
3-304.14-store wet wiping cloths in a chemical sanitizer solution. observed wet wiping cloths stored on prep tables in dessert area. |
| 2013-01-18 |
26 |
7-201.11-poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed spray cans of insecticide and grill cleaner stored above bread. cdi-insecticide and |
| 2013-01-18 |
20 |
3-501.16-ensure proper cold holding of tcs foods. observed pepper jack cheese 53f; swiss cheese 53f; chicken 48f; chicken salad 48f; pesto chicken 50f and egg salad 48f. do not over stack product in containers. cdi-out of temperature tcs foods were put |
| 2013-01-18 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw turkey meatloaf stored above hummus. raw turkey meatloaf was moved to t |
| 2012-10-11 |
39 |
observed wet soiled wiping cloths stored on cutting board. cdi-soiled wiping cloths were put in laundry bin. |
| 2012-10-11 |
35 |
observed bulk food bins not labeled. cdi-bulk food bins were labeled. |
| 2012-10-11 |
20 |
observed cooked chicken breast 50f; tuna salad 51f; chicken salad 48f; and pepper jack cheese 48f cold holding in reach-in cooler. do not over stack food items in containers. recommend using six inch deep pans. cdi-all out of temperature foods were put |
| 2012-10-11 |
47 |
observed food residue in door tracks of deli cases. cdi-door tracks were cleaned and sanitized. |
| 2012-10-11 |
8 |
observed no hand wash signs at hand sinks. cdi-signs provided. |