| Violation Date |
Code |
Description |
| 2019-01-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed an accumulation of food debris/residue inside several cooler units. detailed cleaning needed and cleaning frequency increased. repeat violation. |
| 2019-01-03 |
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 several pizzas in the grab n go cooler at 50f. pizzas were prepared this |
| 2019-01-03 |
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 facility holding both hot |
| 2019-01-03 |
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 an open container of pizza sauce dated 12/14. ensure all tcs foods are discarded once expired. |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed several items in cold holding above 41f. see temperature chart. as of january 1, 2019 all items in cold holding must be maintained at 41f or below. cdi- items above 41f move |
| 2018-10-09 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - ccomment: observed debris accumulation on a few vents throughout the deli. change the filters and clean the intake and exhaust air ducts so they are not a source of contamination |
| 2018-10-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved food debris in several reach in units and in the deli display cases holding sliced meats and cheeses. keep the equipment clean to avoid build up of d |
| 2018-10-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: repair the broken sprayer on the food preparation sink and the rice cooker in the sushi area. maintain equipment in good repair. |
| 2018-10-09 |
22 |
3-501.19 time as a public health control - p,pfobserved oriental meatballs not on tphc paperwork for the asian hot bar. observed several items on the deli hot bar not properly time labeled. tphc procedures were provided and it was noted that the written p |
| 2018-10-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcomment: observed feta cheese in reach in cooler date marked 9-26 to 10-15. manager states that is not the type of feta they typically used and s |
| 2018-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved grilled onions (previously cooled in walk in cooler) in heating cabinet to warm back up for front brisket sandwich bar. manager |
| 2018-10-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pcomment: observed a few dishes with food debris near baking area. cdi. manager immediately pulled the dishes to be rewashed and sanitized. equipment food contact surf |
| 2018-10-09 |
6 |
2-301.12 cleaning procedure - pobserved several food employees turn faucet off with their bare hands after hand washing. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminati |
| 2018-05-31 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed fried chicken on left side display unit at 50 degrees f. left side of unit not holding required temperature for tcs food and thermocouple indicated unit had ambient air temper |
| 2018-05-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and wrist bands while performing food preparation. make sure to take off all jewelry other than a pla |
| 2018-05-31 |
22 |
3-501.19 time as a public health control - p, - observed facility not recording time for tphc time/temperature procedure logs. cdi by instruction. written procedures shall be followed consistently. |
| 2018-05-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed left side of deli display case unit not holding required temperature for tcs food and registered an ambient air temperature of 51 degrees f as indicated by thermocouple. store manager sta |
| 2018-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets of doors in reach in prep units and cases accumulating some food debris and soil. |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build-up and debris in tracks of case. make sure to increase cleaning frequency. |
| 2018-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket/damaged gasket on deli case (salads and meats far left). make sure to keep in good repair. |
| 2018-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bracelets while performing food preparation. make sure to take off all jewelry other than a plain |
| 2018-02-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with sushi employee stated that cutting boards, knives etc are only cleaned at the end of the night--washed, rinse and sanitized. cdi had |
| 2018-02-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed bag of unwashed carrots being stored over ready to eat foods. cdi carrots moved to unwashed section. observed containers of cheese being stored on unwashed section. cdi cheese move |
| 2017-10-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. at time of inspection observed a few food employees wearing jewelry such as watches, rings and bracelets. make sure food employees remove all |
| 2017-10-25 |
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 lunch meat that will be cooling tightly wrapped in plastic and placed in b |
| 2017-10-25 |
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 roast beef and pork tenderloin in wic without a date marking on it. cdi items were discarded. repeat3-501.18 discard the food requi |
| 2017-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed multiple sanitizer bottles being used for cleaning food contact surfaces reading 0 ppm for quat ammonium. cdi all sanitizer bottles emptied, changed out with q |
| 2017-08-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms and peppers being stored over ready to eat foods (sliced deli meat and cooling product). cdi gave instruction for reorganizing; pic will have ite |
| 2017-08-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p spoke to pic when slicer were last cleaned; at 10:30. at 3:30 slicer were still have not been cleaned. repeat.4-601.11(a) equipment food contact surfaces |
| 2017-08-15 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed deli meat such as ham and turkey cooling in sandwich station that was sliced at 12:00 pm. based on the time/temperatur |
| 2017-08-15 |
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 upon entry to food establishment; observed food employee go into walk in cooler and date marking items for 8/14. cdi food employee stopped a |
| 2017-08-15 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi that was processed and placed in case above 41 degrees. as per haccp; product shall |
| 2017-08-15 |
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 observed recently sliced deli meat such as ham, turkey etc that were still above 45 |
| 2017-08-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the food establishment; make sure to have pest control address. |
| 2017-08-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed more than 2 food employees wearing watches/bracelets. make sure all food employees remove all jewelry other than a plain wedding ban |
| 2017-08-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed spray arms in dish machine clogged with toothpicks and food debris. observed clean side |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on tracks, and inside of deli case. make sure to keep clean. repeat. |
| 2017-05-05 |
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 1 light out in hood. make sure to keep in good repair. |
| 2017-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on tracks, inside reach in unit on shelving, and doors. make sure to increase cleaning frequency. repeat. |
| 2017-05-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in unit in front of fryer. keep in good repair. |
| 2017-05-05 |
38 |
he} 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 watches, bracelets and rings. make sure food employees only wear a plain wedding band to facilita |
| 2017-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bucket of utensils deemed as clean co-mingling with dirty utensils. cdi items taken to ware washing. repeat*major improvement, points deducted were j |
| 2017-05-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touch trash can with gloves and then continue with work. cdi stopped food employee and directed to discard gloves and wash hands. |
| 2017-03-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed sushi employee not washing hands for long or using a protective barrier. observed other s |
| 2017-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment, utensils, and pans deemed as clean with food debris on it. cdi items returned to warewashing. repeat.observed sushi rice marked for discard |
| 2017-03-01 |
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 sushi rice marked for disca |
| 2017-03-01 |
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 sushi being placed in cold holding unit and tightly sealed. cdi spoke to p |
| 2017-03-01 |
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 observed rotesserie chicken salad marked for 2/20 and compound butter marked for shelf life of one month. |
| 2017-03-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bracelets. make sure food employees only wear a plain wedding band to facilitate cleaning. |
| 2017-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood surfaces with food debris throughout on gaskets, tracks of coolers and cooler handles. increase cleaning frequency. |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. upon entry to food establishment, observed food on the floor in the freezer. make sure to keep food off the floor.6-404.11 designate a sep |
| 2016-12-06 |
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 cleaned utensils and equipment on clean side drainboard that was soiled with significant food residue. |
| 2016-12-06 |
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: determined house-made chicken salad was dated with date salad wasmade, not date chicken was cooked. date mark food with prep date of earlie |
| 2016-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found deli turkey and ham over-stacked at sandwich make station. temperatures at top of stackswere 48 f. cdi- volume of stacks decreased and sliced meats transferred to walk-in cooler f |
| 2016-12-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p : found turkey breasts cooked and cooled previous day at 47 f in prepared foods case. cdi- breasts voluntarily discarded. |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: found slicer that had been cleaned previous night and had not been used yet today, with significant dried food on food contact surfaces. cdi- slicer broken do |
| 2016-12-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p : observed sushi chef turn of faucets of handsink without barrier between hands and faucet. cdi- di |
| 2016-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch while working with food. |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed food items in chef case that was holding above 45f. cdi items sent to blast chiller for cooling. food items listed in temp chart. repeat. |
| 2016-08-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf.. observed dish machine that was unable to turn thermal strips black.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight a |
| 2016-05-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed lamb and beef roast that was held in display case and was rare in the center of roast. recipe book states roasts are p |
| 2016-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed parcooked lamb that was stored above rte food in blast chiller. cdi item moved. |
| 2016-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food processer, metal containers, plastic bowls and metal tops soiled with food debris and greasy fim. cdi items moved to sink for cleaning. repeat.4 |
| 2016-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed containers of boneless wings (50f) and traditional wings (49f) in front case from day before and kale salad (47f) , shrimp salad (46f), baked potatoes (47f), and fried chicken |
| 2016-05-17 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed multiple dented cans on dry rack with cans in good condition. cdi cans moved to a separate area. |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks in deli cases, interior of deli cases, and handles soiled with food debris. |
| 2016-05-17 |
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 containers of egg salad (50f), cole slaw (59f), and chicken slaad (59f) i |
| 2016-03-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed dishes actively being washed in soiled wash and sanitizer water. cdi solutions drained and refilled. |
| 2016-03-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple employees with watches and bracelets on during food prep. |
| 2016-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed turkey and ham in chef case that was at 48f and 54f respectively. cdi items placed in freezer to cool. repeat |
| 2016-03-09 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed facility with rice from the evening before at 49f. cdi item discarded. repeat. |
| 2016-03-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed salmon that was seared and cooled and to be reheated for hot bar later without prior approval. cdi salmon cooked all t |
| 2016-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pans with greasy film and food debris and spoons in sanitizer bin with food debris. cdi items moved to sink for cleaning. |
| 2016-03-09 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle cabbage for salads with bare hands. cdi cabbage discarded. |
| 2016-03-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed signed sheet for health policy that missed reporting exposure to employees. cdi health policy provided. |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad, tenderloin, lamb, and deli salads above 45 degrees . cdi all items taken to walk in or chiller and properly cooled see temperature chart. |
| 2015-12-02 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two trays of lo mein and two trays of rice made previous day above 45 degrees see temperature charts. cdi products discar |
| 2015-12-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tenderloin not fully cooked in deli case without consumer advisory . any undercooked protein should con |
| 2015-12-02 |
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 lo mein and rice cooling on speed rack covered with plastic heat could n |
| 2015-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-07-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. -0 points- |
| 2015-07-29 |
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 time not on log for breakf |
| 2015-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed accumultion of food debris in sliding door tracks in deli. clean more frequently. |
| 2015-04-21 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf high temperature dish machine reaching a max temp of 143f via high max/min thermometer. pic placed a call for service. vr - will reutrn with in 10 day |
| 2015-04-21 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed asparagus and zucchini stored above ready to eat foods such as bagged soups. cdi - staff rearranged cooler with ready to eat foods on top shelf and unwashed |
| 2014-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from sliding door tracks on back of deli cases. repeat violation. |
| 2014-12-15 |
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 cooked chicken tenders and green beans placed in chef case to cool. cdi - chicken t |
| 2014-12-15 |
23 |
general comment3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf flank steak cooked rare (sliced portions were dark pink to red in center) as indicated by staff wi |
| 2014-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p asian wings held below 135f in hot box. cdi - wings were discarded during the inspection. |
| 2014-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spray bottles reading 0ppm after being filled; quat dispenser at 3 comp sink reading below 200ppm quat. cdi - pic contacted service tech, tech dispatched, and fixed dipsenser during t |
| 2014-09-29 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. multiple bulk cans stored with dents on hermetic seal. cdi - dented cans were separated for return to vender. |
| 2014-09-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at sushi station at 10ppm quat. cdi - bottle dumped and replaced with fresh sanitizer from dispenser testing at 400ppm quat via test strips. |
| 2014-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods in center section of deli case were holding at 45f - 46f. cdi - all items at or above 45f were moved to walk in cooler. a work order was called in to fix this case. vr - w |
| 2014-09-29 |
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 chicken nuggets cooked today cooling in deli case at 54f. cdi - nuggets were moved |
| 2014-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from sliding door tracks on back of deli cases. repeat violation. |
| 2014-05-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. clean the deli case interiors around the doors. |
| 2014-05-05 |
22 |
3-501.19 time as a public health control - p,pf. asian bar is recording the time the product is finished cooking but not the time it is removed from temperature control as required. cooking times to discard times were greater than 4 hours. cdi - explai |
| 2014-05-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot food at 135f or greater. observed several rotisserie chickens that were less than 135f. discarded. cdi. |
| 2013-10-29 |
31 |
ensure properly cooling methods are used for cooling tcs foods. observed sushi 51f tightly covered in display case, cdi by removing to cool. observed chicken 100f, fried rice 108f, sausage 109f all cooling at room temperature, cdi by reheating/placing i |
| 2013-10-29 |
27 |
ensure that haccp plan that was submitted and approved is being followed. observed haccp plan stating that rice batches will be labeled with date and time, no label on rice, cdi. |
| 2013-10-29 |
21 |
: 3-501.173-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed two portions of deli meat date marked greater than 7 days, cdi by discarding. ensure all foods that are time/tempera |
| 2013-10-29 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed buffalo wings 48-50f, fried chicken 47-48f in display case, items were pulled to cool, ensure case is properly operating, vr to check case, |
| 2013-10-29 |
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 employee touch face, return to food prep without changing gloves, employees passing throug |
| 2013-07-18 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed buffalo chicken 54-56f, fried chicken 45-46f, potato salad 50f, all in fron display portion of chef case, items were pulled to cool/discarde |
| 2013-07-18 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. writ |
| 2013-07-18 |
4 |
employees must refreain from eating during food preparation. observed employee eat piece of sausage while prepping, cdi. |
| 2013-07-18 |
47 |
ensure non food contact surfaces are maintained clean, observed some general food debris in display cases and shelving throughout. |
| 2013-01-28 |
31 |
ensure that only approved methods are used for cooling tcs foods. items must be properly cooled before being placed in display coolers. observed sushi; salads; sandwiches >45f placed in display coolers; cdi by pulling to cool. observed brown rice for s |
| 2013-01-28 |
30 |
30 obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. must apply for variance with state committee. |
| 2013-01-28 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. must apply for variance with state committee. |
| 2013-01-28 |
26 |
7-204.11 ensure that sanitizers do exceed tolerance exemptions specified in 40 cfr 180.940. observed quat sanitizer >400 ppm in sink; cdi by refilling from dispenser. monitor dispenser to ensure that it is dispensing proper concentration and have servic |
| 2013-01-28 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple varieties of brie cheese with date marking that exceeds 7 days; cdi by instruction. |
| 2013-01-28 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed liverwarst with date mark greater than 7 days prior; cdi by discarding. |
| 2013-01-28 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting on gloves to prepare sandwiches without washing hands first; cdi by instruction. |
| 2013-01-28 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. observed employees working in deli with no working knowledge of health policy; cdi by instruction. |
| 2013-01-28 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2012-10-16 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed chicken; lettuce in sushi case with no date marking; cdi by instruction. verify hold time on soft cheeses that are not listed under exemptions; observed |
| 2012-10-16 |
14 |
ensure all food contact utensils and equipment are cleaned at least every four hours; and are clean to the sight and touch. observed food residue buildup on slicer being used for cheese; cdi by cleaning. |
| 2012-10-16 |
20 |
ensure all potentially hazardous cold foods are maintained 45f or below. observed some jarlsberg cheese in cheese case 50-54f; cdi by discarding; ensure case is not over loaded. observed salmon 50f in chef case; cdi by cooling. monitor temperature of u |
| 2012-10-16 |
27 |
ensure that a variance is obtained for any method that renders food non-potentially hazardous. observed no variance for sushi rice; cdi by instruction. |
| 2012-10-16 |
13 |
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 employee with gloves on hands answer phone with gloves on and return to duties without changing glov |
| 2012-10-16 |
45 |
ensure non-food contact surfaces are clean. observed food debris in door tracks. |
| 2012-10-16 |
46 |
ensure wash water in three compartment sink is maintained at 110f or above at all times. observed wash water 99f; cdi by refilling. |
| 2012-10-16 |
30 |
provide appropriate information to obtain variance for sushi rice. observed no variance for sushi rice; cdi by instruction. |
| 2012-10-16 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |