| Violation Date |
Code |
Description |
| 2019-01-03 |
31 |
repeat: 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 at action station a tall container of diced flank steak at 62f th |
| 2019-01-03 |
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 inside cooler drawer at grill station a large container of diced tomatoes that were cut yesterday without a date and a container o |
| 2019-01-03 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at handsink at dish area. cdi: towels replaced. |
| 2018-08-29 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few worn cutting boards stored on back dish shelf rack. |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not in use laying on prep table. |
| 2018-08-29 |
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. observed salad bar items cooling inside walk-in cooler covered tightly in plastic |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed french toast mix, shell eggs, liver mush, egg whites, etc. held at grill station in cold holding above 45 deg f (see temp chart). cdi: items were discarded. discussed with food |
| 2018-01-25 |
14 |
repeat: general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed only 2 pans stored with food debris. much improvement has been shown. cdi: pans removed and stored at dish pit to be c |
| 2018-01-25 |
19 |
repeat: 3 pts. -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 2 pans of grilled chicken strips in hot box temp between 131-133f. cdi: both pans of chicken were reheated to 172f, 176f, and 180f. |
| 2018-01-25 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored improperly inside reach-in freezer next to grill station. cdi: drinks relocated. |
| 2018-01-25 |
45 |
general comment: 0 pts. -4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed stained grey bricks stored on shelf ne |
| 2018-01-25 |
21 |
repeat: 1.5 pts. -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 sliced deli turkey dated 1/16 and ham dated 1/18 in walk-in both with expired |
| 2017-04-10 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of produce from delivery stored on floor of kitchen and later moved by employee and stored on the floor of w |
| 2017-04-10 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed squeeze bottles not labeled at exhibition and grill station. |
| 2017-04-10 |
31 |
repeat: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. -pfobserved pre-wrapped sandwiches, cucumber salad, and pasta salad all above 45 |
| 2017-04-10 |
26 |
general comment:7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved an unlabeled chemical bottle stored at exhibition station. cdi: bottle labeled. |
| 2017-04-10 |
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. -pobserved a pan of sauteed onions dated 4/3 stored at grill station cooler drawer, sliced wrapped deli roas |
| 2017-04-10 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved several pans of turkey stored in hot box and serving line and a pan of noodles stored at exhibition line below 135f (see temp chart). cdi: all items placed in steamer and |
| 2017-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some pans stored on dish shelf with dried food debris. cdi: removed to be cleaned |
| 2016-10-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved ribs at 124 for hot holding and cooked cabbage at 115. cdi - reheated to 165 |
| 2016-10-11 |
33 |
3-501.13 use approved thawing methods. observed cold water used to thaw chicken. cold water temperature at |
| 2016-10-11 |
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 sandwich wrapped tightly at 61 degrees, temped 30 min later at 59. follow |
| 2016-10-11 |
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/pfobserved time procedure not being fol |
| 2016-06-20 |
4 |
general comment - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink on shelf at dish area. cdi - drink discarded. |
| 2016-06-20 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans stacked on dish shelf with dried food debris. cdi -taken off shelf to be cleaned. |
| 2016-06-20 |
31 |
repeat - 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 salads including pasta, egg, and macaroni salad cooling i |
| 2016-02-04 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.multiple plastic containers wet stacked on dish shelf. |
| 2016-02-04 |
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. -pflarge container of roasted chicken and grilled chicken breast cooling in walk-in > 4 |
| 2016-02-04 |
26 |
general comment: 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf3 chemicals spray bottles hanging on chemical shelf not labeled. cdi - by labeling. |
| 2016-02-04 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items inside deli case including turkey and pasta salad; diced ham, spinach, turkey, tomatoes, and sausage in ice bath at omelet station all above 45f. cdi - these i |
| 2016-02-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppans of herb pasta stored in hot box at 100f, 118f, 128f, and 147f respectively. cdi - pasta reheated in steamer to 175f. |
| 2016-02-04 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pmetal pans stored on shelf with dried food debris. removed from shelf and stored at dish area for recleaning. improvement noted. |
| 2016-02-04 |
8 |
general comment: 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfhandsinks blocked by trash cans at grill station and sink close to office. cdi - by relocating hand sinks to make accessible. |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved some plastic container and metal pans stacked with sticker residue and food debris at dish area. cdi - removed from shelf and set aside to be cleaned. 4 |
| 2015-08-10 |
35 |
mos 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. -pfobserved grab and go fr |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved 2 crates of shell eggs stored on rolling cart at grill station at 70f. recommended to pic to place eggs for service on tphc during breakfast time. cdi - eggs were discarded and t |
| 2015-08-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stored with scoring. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several pans in dish area stacked wet. |
| 2015-04-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan covers in the walk in cooler. |
| 2015-04-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards with scoring. |
| 2015-04-30 |
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 bowls without handles being used for scooping dry goods out of bulk con |
| 2015-04-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 6 wet wiping cloths stored on counter tops while not in use. |
| 2015-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce stacked too high on the salad bar at 48f and leaf lettuce on a serving line stacked too high at 54f. observed grilled cauliflower, diced tomato, and shredded chee |
| 2015-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauces in a steam table at 76f and diced steak in a hot box at 91f. pic stated the marinara sauce was taken directly from the can and placed into the steam table. c |
| 2015-04-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two robot coupe blades stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2015-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling a bucket of water in a handsink. cdi by instruction. |
| 2014-11-24 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine final rinse gauge was holding at 156f after several dish trays were run through the machine. i also ran through two thermo labels severa |
| 2014-11-24 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee not wash their hands in between handling soiled and c |
| 2014-11-24 |
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 foods in |
| 2014-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in containers stored in ice baths that were stacked too high above the containers surface and were above 45f (see chart). cdi- foods were split into separate pan |
| 2014-11-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using a wiping cloth to dry cleaned equipment. |
| 2014-11-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards that were heavily scored. |
| 2014-07-21 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced when they are heavily worn. observed one heavily scored cutting board.4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of |
| 2014-07-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c. cleaned equipment shall be air dried before being stacked. observed 4 stacked soup pans that were still wet. |
| 2014-07-21 |
26 |
7-102.11 common name-working containers - pf. toxic materials removed from their original containers shall be labeled with their common name. observed one container of degreaser without a label. cdi by labeling the container. |
| 2014-07-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or above. observed pasta at 67f at pasta serving area. cdi by reheat |
| 2014-07-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed deli slicer that was not used today with food debris on it. observed ice machine splash guard w |
| 2013-12-30 |
6 |
2-301.14 when to washgeneral comment: wash hands before handling clean equipment. observed 1 employee handle clean dishes after soiled dishes. cdi by instruction. |
| 2013-12-30 |
8 |
6-301.11 handwashing cleanser, availabilityprovide hand soap at each handwash sink. observed no hand cleaner available at handwash sink in warewashing area. cdi, operator provided hand soap during inspection.5-205.11 using a handwashing sink-operation and |
| 2013-12-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food so that cross contamination is prevented. observed 1 package of raw sausage removed from commercial packaging and stored above raw shrimp in reach-in freezer |
| 2013-12-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of potatoes being hot held at front se |
| 2013-12-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut lettuce and swiss cheese cold held at front service are |
| 2013-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 zip lock bag of sausage with a date of |
| 2013-12-30 |
26 |
7-102.11 common name-working containers general comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of heavy duty cleaner not labeled at chemical storage rack. cdi, operator labeled contain |
| 2013-12-30 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiing cloth stored on counter surface. |
| 2013-12-30 |
41 |
3-304.12 in-use utensils, between-use storagegeneral comment: store in-use utensils properly. observed tongs used for lemons stored in ice water at front service area. cdi by instruction, utensil relocated for cleaning. |
| 2013-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed large rational steamer oven not working. observed front panel missing on range. observed side panel removed on unit near range that operator stated was getting rep |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfaces nonfood contact surfaces shall be free from accumulation of soil. observed soil building up on top of ice machines. observed food debris on outside of can opener near blade. |
| 2013-12-30 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availabilitygeneral comment: a receptacle shall be provided at handsinks with disposable towels. observed no receptacle at handsink at warewashing area. |
| 2013-12-30 |
35 |
3-602.11 food labelsfoods packaged in establishment and made from 2 or more ingredients shall be labeled according to law. observed sandwitches, wraps, salads, breads, cookies and muffins not labeled properly for consumer grab and go. repeat. cdi, provide |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed egg wash, cheddar cheese and cut lettuce above 45 degrees |
| 2013-08-13 |
4 |
2-401.11 eating, drinking, or using tobaccoa food employee may drink from a closed beverage container if the container is handled to prevent contamination of employees hands, food, and equipment. observed an employee beverage in reach-in freezer unit on |
| 2013-08-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed quat sanitizer coming out of dispensor at a weak concentration. cdi, operator cal |
| 2013-08-13 |
35 |
3-602.11 food labelsfood packaged in a food establishment shall be labeled as specified in law, including 21 cfr 101. observed muffins, cookies, and pastries that operator stated was packaged in food establishment not properly labeled near registers. cdi |
| 2013-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide a proper consumer advisory for cooked-to-order eggs. observed current consumer advisory menu board with a reminder but no disclosure |
| 2013-08-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore utensils in a clean, dry area after cleaning. observed clean utensils being stored in drawer along kitchen prep line that was accumulating some |
| 2013-08-13 |
45 |
. 4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed a plastic shelf in walk-in with a chipped corner. observed a plastic shelf in dry storage area with a chipped corner. |
| 2013-08-13 |
53 |
6-501.12 cleaning, frequency and restrictionsphysical facilities shall be cleaned as often as neccessary to keep them clean. observed water building up in corner near handwash sink in warewashing area. |
| 2013-05-20 |
45 |
keep equipment in good repair. observed the side panel missing on rational oven. observed a split gasket on door of walk-in cooler. |
| 2013-05-20 |
39 |
store wet wiping clothes in sanitizer in between uses. observed wet wiping cloth underneath ice bath station and 2 wet wiping clothes on counter surfaces in kitchen. |
| 2013-05-20 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed serveral red buckets of |
| 2013-05-20 |
23 |
general comment: if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in anothe |
| 2013-05-20 |
19 |
potentially hazardous foods shall be hot held at 135 degrees f or greater. observed chicken held hot between 83-84 degrees f. observed sausage at 81 degrees f.cdi; operator voluntarily discarded sausage and chicken. |
| 2013-05-20 |
14 |
provided sanitizer at proper concentration. observed several red buckets of quat sanitizer below 200 ppm throughout kitchen. cdi; operator refilled buckets to proper concentration. |
| 2013-05-20 |
6 |
general comment: to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. observed |
| 2013-02-28 |
1 |
must have certified food protection manager on duty at all times during operation. observed person in charge upon arrival not certified. certified manager arrived later. cdi by instruction. |
| 2013-02-28 |
13 |
properly store all food in a manner to prevent contamination. observed open container of raw burgers stored over veggie burgers and french fries in reach in freezer near grill line. cdi by rearranging items. |
| 2013-02-28 |
14 |
maintain quat sanitizer at acceptable range (150-400ppm for product used at facility). observed 0ppm in several red buckets and less than 150ppm directly from dispenser. cdi by handsmixing sanitizer for use. ecolab called immediately. |
| 2013-02-28 |
20 |
maintain all cold foods 45f and below. observed several packaged salads with grilled chicken made yesterday in grab and go cooler 45-46f. cdi by discarding salads. ensure chicken is fully cooled before placing in tightly sealed to go containers. |
| 2013-02-28 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. observed many portions of various cheeses in walk in cooler and in drawer at grill line with no dates. c |
| 2013-02-28 |
21 |
date marked foods held at 41f and below may be kept for up to 7 days. date marked foods held at 42-45f may be kept for a maximum of 4 days. observed cooked potatoes and cut melons in walk in cooler exceeding 7 day time frame. cdi by discarding. |
| 2013-02-28 |
45 |
maintain all utensils in good repair. replace broken fryer basket. |
| 2013-02-28 |
26 |
store all employee items separately from utensils; single service items etc. observed backpack on shelf under prep table with utensils; observed mutliple personal items- phones; bengay; keys and hats in drawers with gloves; single service items; utensils |
| 2013-02-28 |
43 |
store all single service items in a manner to prevent contamination. observed single service cups at drink station stored in open wire rack with entire stack of cups exposed. keep plastic sleeves on cups to protect from contamination. |
| 2013-02-28 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.observed welded metal deflector present at dish area designed to prevent customers f |
| 2013-02-28 |
45 |
resurface or replace deeply grooved/stained cutting boards. observed several cutting boards with deep grooves. |
| 2013-02-28 |
23 |
must provide consumer advisory for any foods offered undercooked or raw. facility offers eggs cooked to order. consumer advisory needed. cdi by instruction. handout given. |
| 2012-10-25 |
41 |
general comment- observed two pair of tongs stored in bucket of sanitizer at salad station. ensure that utensils are maintain on a clean; dry; surface; in the product with the handle extending out of the product; or in a pan of water that is at least 135f |
| 2012-10-25 |
43 |
general comment- maintain all multi-use plates protected from contamination. maintain inverted or protected by sneeze shield. observed multi-use plates not protected. also maintain single service cup lips protected from contamination. observed single serv |
| 2012-10-25 |
14 |
maintain all food contact surfaces clean and sanitized. observed mold build up in corners of ice machine white flap. wiped on-site. |