| Violation Date |
Code |
Description |
| 2018-10-18 |
54 |
6-501.110 using dressing rooms and lockers - c observed a cell phone co mingled in with single service items used for the facility. |
| 2018-10-18 |
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 a large plastic container of green beans covered in the walk in cooler at |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed marinara sauce and cheese in the prep top of the pizza/sub station at a range of 46f to 48f. cdi- pic voluntarily discarded. repeat. |
| 2018-10-18 |
18 |
3-501.14 cooling - p observed a big plastic container of green beans covered with a pan in the walk in cooler at 72f. green beans only dropped 4 degrees in 45 mins. cdi- pic moved greens beans into two containers into the walk in cooler. |
| 2018-10-18 |
17 |
3-403.11 reheating for hot holding - p observed cheddar broccoli soup reheated for hot holding at 50f to 150f. cdi- pic reheated soup to 178f. |
| 2018-09-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee use gloves to handle personal drink and continue food handling. cdi gloves changed and hands washed. repeat.3-302.11(a) separate unwashed prod |
| 2018-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dishes in santizer sink that had food debris in pans and debris on one plate. cdi items moved to be cleaned. 4-501.114 maintain sanitizer at correct co |
| 2018-09-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved sub bread with cooked jalepenos on top held out at room temp at 80f. cdi facility placed time stamp on bread to ensure safety. |
| 2018-09-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved sliced ham, sliced turkey, and sliced roast beef, faro, cous cous, and pasta salad that was not dated. cdi items dated. |
| 2018-09-12 |
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 facility using tphc on patie |
| 2018-09-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed santizer bucket on floor. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible d |
| 2018-09-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.observed santizer water at 3 comp sink that had visible food debris while dishes were being sanitized. |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixer, reach in units in need of cleaning. |
| 2018-09-12 |
53 |
6-502.12 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.observed floors in staging walk in cooler near patient ser |
| 2018-06-12 |
6 |
2-301.12 cleaning procedure - p observed food employees wash and and then used sand hands to touch faucet knobs. ensure that protective restrants such as paper towels are being used to touch knobs at hand washing sinks. |
| 2018-06-12 |
13 |
3-304.15 (a) gloves, use limitation - p observed food employee with glove hands exit the kitchen and return to the kitchen to continue food prep while using the same gloves. gloves shall be changed prior to washing hands when swithcing task. cdi- pic stat |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p vanilla/strawberry yogurt, milk and cut melons were all stored in reach in two reach in cold hold units in patient prep areas. cdi pic moved these foods to the walk in cooler so they cou |
| 2018-06-12 |
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 date marks with the wrong date being stored on cooling foods that was prepped today. cdi-pic cha |
| 2018-06-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c coled hold reach in units were not properly cold holding foods in back prep areas. foods were moved from the unit and to the walk in cooler for proper cooling. refrain from storing tcs foods in dam |
| 2018-06-12 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed single service bowls and plates being stored near the splash zone of the front prep area hand sink. ensure that all single service artciels ar |
| 2018-06-12 |
31 |
3-501.15 cooling methods - pf observed cooling vegetable anbd chicken soup being cooled in dense plastic containers in the walk in cooler. pic moved soup to shallow containers and placed in the freezer for aggressive cooling. repeat |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles of reach in, knife holder, vents in walk ins, racks in hot units, and interior of reach ins soiled with debris. repeat. |
| 2018-03-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed half eaten patient breakfast sandwich stored in pan with fresh pancakes, biscuits, and bread for service. cdi entire pan discarded |
| 2018-03-20 |
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 that was saran wrapped and covered and stacked while cooling |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved reachin in catering kitchen that was at 53f and holding tcs foods above 45f (tomatoes 61f, ham 53f, lettuce 51f, tuna salad 50f, sliced cheese 51f, roast beef 51f, chicken salad |
| 2018-03-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean thermometer before use and before storage. observed employees use thermometer without sanitizing first. cdi thermometer cleaned. 4-601.11(a) equipm |
| 2018-03-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employees going in and out walk in with gloves and continue food prep. cdi hands washed and gloves changed. |
| 2017-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found container of raw chicken over rte salad ingredients. cdi- chicken moved. no visible sign of contamination noted. |
| 2017-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee rinse thermometer in handsink. cdi- reminder to use handsink only for hand washing. |
| 2017-12-28 |
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 many pork shoulders cooling whole in walk-in cooler. see temperature cha |
| 2017-12-28 |
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 whole pork shoulders cooling. refer to temperature chart to indicate cooling rate was out of compliance. cdi- shoulders pul |
| 2017-12-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed peeling shelves where equipment is stored clean. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up on shelves where clean equipment is stored. observed food residue falling from shelves onto cleaned containers. |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers. |
| 2017-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato sauce at the pizza station. food employee stated tomato sauce is poured directly from the can and placed in cold holding unit. food employee opened and placed tomato sauc |
| 2017-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets in 2 door reach in hot holding units at service lines. replace torn gaskets. |
| 2017-08-31 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean linen, single service articles stored under prep sink in grill area, in close proximity to a bucket of dirty rags were stored overstacke |
| 2017-08-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees throughout the facility with hand jewelry. ensure no hand jewelry is worn while working with food. |
| 2017-08-31 |
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 some working containers with products not easily identifiable without a label. |
| 2017-08-31 |
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 large portion of pasta in large plastic container, with a lid cooling in w |
| 2017-08-31 |
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 large batch of cooked pasta in walk in cooler at 80f. chef stated pasta was cooked at 8:30am, at 10:20am pasta was 80f. cdi, |
| 2017-08-31 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee in grill station handle raw chicken and its container with gloves on. employee continued to relocate the container of chicken from one cooler to an under counter freeze |
| 2017-06-08 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on the 4 door hot holding unit and 4 door cold holding units on the front line. replace the 2 torn gaskets on the reachin freezer unit at the grill. |
| 2017-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies near the floor drain of the unused large ice machine in the bakery area. continue regular pest control visit and clean this area to prevent a harbora |
| 2017-06-08 |
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 deli ham, turkey and chicken salad in flip top coolers missing date labels. according to the pic date labels are written on the pla |
| 2017-03-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over an opened box of guacamole and onion rings in the walk in freezer. cdi: chicken was relocated to a lower shelf in the freezer. |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic pans stacked wet on a drying shelf adjacent to entrance to prep walk in cooler. cdi: pans were later pyramid stacked to allow proper drying. |
| 2017-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets (one on expo line and one at the coffee station) reading between 50-100 ppm quat sanitizer. repeat. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on front line hot and cold holding units with some food debris built up in gaskets. repeat. |
| 2016-10-27 |
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 build up on the walk in freezer floor. observed wall repair needed by the hand |
| 2016-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dried spills and debris inside the hot holding cabinets/units. clean inside the cook line cold holding drawer gaskets. |
| 2016-10-27 |
45 |
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. replace chipped salad bar containers. 4-501.11 maintain equipment in goo |
| 2016-10-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer wiping cloth stored on a cutting board. cdi by moving into the walk in cooler. observed one wiping cloth bucket at 50-100ppm (quat). cd |
| 2016-10-27 |
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 products stored on tphc on |
| 2016-10-27 |
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 grilled chicken breast and braised garlic cloves inside the salad prep cooler with the intent to store longer than 24 hrs missing a |
| 2016-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged salads and milk products stored in the open air display cooler at the coffe shop as high as 52f. cdi by voluntary disposal. a return visit will be conducted to ensure t |
| 2016-10-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed some minor sticker residue left on clear plastic food containers stored as clean. cdi by removing to be re-washed. |
| 2016-10-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the battery dead to the paper towel dispenser inside the salad prep walk in cooler. all other paper towel dispensers were properly stocked and working. an |
| 2016-08-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a missing air thermometer inside the deli station prep cooler. |
| 2016-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several pasta varieties, including wheat penne, regular penne, spaghetti noodles etc (see temperature observations chart) stored on the far right side of the doc prep cooler abo |
| 2016-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies near the yogurt parfait area of the salad bar. facilty is to have this area treated and discontinue food storage here unless the items are protected |
| 2016-08-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a fruit fly land on yogurt stored on the salad bar. cdi by voluntary disposal of all salad bar items in this area. vr- a return visit will be made to follow up. |
| 2016-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer bucket at the salad bar at 50ppm quat. |
| 2016-08-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a spray bottle of stainless steel cleaner stored on top of a large ice machine. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. repair the dry storage area shelving to allow for one corner to store properly of the floor. facility to monitor to ensure the doc right section is capable of maintaining 45f and below observed products only in |
| 2016-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large plastic bins stored outside of the delivery/salad walk in cooler stacked while wet. continue improvement efforts. |
| 2016-08-24 |
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 hot holding cabinet racks and debris and broken glass at the bottom of the plate warmer units. |
| 2016-08-24 |
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. observed minor food debris on the floor of the walk in fr |
| 2016-04-21 |
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 sqeeze bottles with no label indicating what the food product is in the bottle. all food taken out of the original packag |
| 2016-04-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two plates of a tuna salad sandwich stored on the floor underneath the milk containers in the milk cooler, and one pan of frozen |
| 2016-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths sitting on the counter. wet wiping cloths needs to be stored in a sanitizer bucket with the correct concentration when not in use. cdi-the cloths were plac |
| 2016-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in cooler cold holding food products above 45f. the red bell peppers were measured at 47f, the zucchini at 50f and the apple crisps at 50f. container of milk at 60f in m |
| 2016-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on the serve line hot hold box that need replacing. pic spoke to maintanance about having them replaced. |
| 2016-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet in the wash room. allows the pans to fully dry before stacking. repeat. |
| 2016-02-10 |
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. observed cleaning needed to floor of walk-in freezer. (re |
| 2016-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior and exterior surfaces of reach-in refrigeration units including door handles. |
| 2016-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed large kettle on cooking line leaking water into a bucket. observed standing water from a leak in bottom of reach-in cooler in rear production room.observed dish machine out of service at time of inspect |
| 2016-02-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several service trays wet stacked on storage shelf. observed several knives in holding racks stored wet. cdi-equipment sent to air dry on drying rack. |
| 2016-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of cooked noodles holding on service line at 112f. cdi-noodles sent to be reheated to 165f. |
| 2015-12-15 |
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 tphc paperwork provided for hot food |
| 2015-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pre-cooked veggie burgers stored in the same pan with and touching raw ground turkey burgers. cdi by voluntary disposal. |
| 2015-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in a prep cooler at 55f and a liquid egg mixture on ice at 50f. cdi by removing the shredded cheese to cool down inside the walk in cooler to properly cool down |
| 2015-12-15 |
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 about 3-4 items (meat sauce and 3 types of cooked pasta) marked with an 8 day hold time. obse |
| 2015-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 3 wiping cloth buckets at 50-100ppm. cdi by disposing and refilling at proper concentration. |
| 2015-12-15 |
45 |
4-501.11 maintain equipment in good repair. replace the torn gaskets. repair the cabinet handle in the coffee kiosk. |
| 2015-12-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. maintain styrofoam cups near the coffee kiosk unprotected. |
| 2015-12-15 |
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. observed minor build up on the walk in freezer floor. |
| 2015-12-15 |
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 large ice scoop handle stored in a holder with build up. cdi by removing to be re-washed and sanitized. |
| 2015-08-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over boxes of ready to eat produce. cdi by moving to a different location. |
| 2015-08-18 |
53 |
6-502.12 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. observed minor build up of debris and a spill on the walk |
| 2015-08-18 |
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 inside the hot holding cabinets. |
| 2015-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn gaskets on prep coolers. |
| 2015-08-18 |
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 oberserved only a general |
| 2015-08-18 |
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 2 large roasts cooling on the same sheet pan still as 76-83f after 2.5hrs |
| 2015-08-18 |
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 a small pan of sliced ham dated with a discard date of 8/13/15. cdi by voluntary disposal. |
| 2015-08-18 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishmachine not meeting proper final rinse temperature at arrival. dishmachine was not triggering final rinse temperature of 160f on utensil |
| 2015-03-16 |
45 |
(general comment) 4-202.16 nonfood-contact surfaces - c keep non-food contact surfaces in good repair; observed flip top lid at pizza station broken in need of new hindge bracket.4-501.12 cutting surfaces - c keep cuttting surfaces in good repair; observe |
| 2015-03-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p properly store raw meats to prevent contamination; observed raw ground beef stored on top of (co-mingled) with raw beef brisket and raw beef loin. cdi all raw meats properly |
| 2014-11-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors, walls and ceilings clean and in good repair; observed flooring underneath cooking equipment at grill station collecting debris in need of cleaning; observed base board and panel peeling of |
| 2014-11-05 |
45 |
4-101.19 nonfood-contact surfaces - c; keep non-food contact surfaces in good repair; observed split/ torn gaskets on numerous cooler units in need of replacing; observed non-functioning cooler unit being used at sandwich station in need of repair. (unit |
| 2014-09-02 |
38 |
(general comment) 2-303.11 prohibition-jewelry; ensure that all staff remove all jewelry before food prep; observed staff at sushi station wearing watches in need of removal. |
| 2014-09-02 |
37 |
(general comment) 3-306.11 food display-preventing contamination by consumers; properly store food products to prevent contamination; observed two large baskets of apples on display without protection from customer contamination; cdi apples removed and st |
| 2014-09-02 |
35 |
(general comment) 3-602.11 food labels; properly label all packaged food products that are displayed for customer self service with required information; observed potato salad stored packaged and displayed for customer self service not having required inf |
| 2014-09-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed potato salad displayed on ice for cold holding; observed potato salad measuring 60 degrees f. cd |
| 2014-09-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous stacks of plastic containers stored clean with large amounts of sticker residue stuck to surf |
| 2014-09-02 |
7 |
3-301.11 preventing contamination from hands; do not use bare hands when touching rte food products; observed sushi station staff bare handing rte lemons during prep; cdi lemons discarded during inspection by staff. |
| 2014-06-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize all food contact surfaces; observed numerous containers and utensils stored clean with food debris on surfaces; cdi all items in quest |
| 2014-06-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing;4-901.11 equipment and utensils, air-drying required; properly store clean utensils to prevent contamination; observed clean utensils stored clean ins |
| 2014-06-27 |
45 |
(general comment)4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed split/torn gaskets on hot/cold holding units in need of repair; observed damaged plastic containers and lids in need replace |
| 2014-03-26 |
47 |
•4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed handles on reach-in hot holding units and cold holding units having debris on surfaces in need of cleaning; observed inside bottom surfaces of stand up freezers collecting |
| 2014-03-26 |
45 |
4-202.11 food-contact surfaces-cleanability; keep food contact surfaces in good repair; observed bagel/bread container broken in need of replacin; observed gouged/stained cutting boards in need of resurfacing. |
| 2014-03-26 |
37 |
(general comment)3-305.11 food storage-preventing contamination from the premises; observed large bag of croutons stored open exposed to contamination. |
| 2014-03-26 |
33 |
3•-501.13 thawing; thaw using approved methods; observed frozen food products thawing at room temperature near bakery area. (thaw using heat, cool running water or refrigeration). |
| 2013-12-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed numerous containers stored clean with food debris stuck to surfaces; observed utensils stored clean with food debris stuck to surfaces. all items pulled and pl |
| 2013-12-02 |
34 |
(general comment) provide thermometer in all refrigerators; observed unit near pizza station missing thermometer. |
| 2013-12-02 |
43 |
protect single service items; observed single service cups stored exposed to contamination / sneeze spray. |
| 2013-12-02 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen need of replacing.provide approved equipment; observed sneeze shield missing from side panel of soup station; lids were closed. soups removed until side panel was in |
| 2013-09-27 |
53 |
keep floors, walls and ceiling clean and in good repair; observed flooring underneath cooking equipment at grill station collecting heavy food debris in need of cleaning. |
| 2013-09-27 |
47 |
keep non-food contact surfaces clean; observed can rack near entrance of resident food service area collecting food debris in need of general cleaning. |
| 2013-09-27 |
35 |
(general comment) properly label all packaged food products that are available for self sevice; observed major progression; observed numerous items remaining that need proper labeling. |
| 2013-09-27 |
31 |
properly cool all phf products using approved methods; observed cooked breaded chicken strips wrapped in plastic cooling in reach-in cooler measuring 50-52 degrees f; observed pan of cooked pasta cooling on prep table surface measuring 78-80 degrees f. b |
| 2013-09-27 |
14 |
keep food contact surfaces cleaned and sanitized; observed various utensils stored clean with food debris stuck to surfaces. utensils pulled and placed into dirty dish sink. |
| 2013-06-25 |
53 |
keep floors clean and in good repair; observed flooring inside walk-in coolers collecting debris in need of cleaning near baseboard underneath shelving. |
| 2013-06-25 |
35 |
(general comment)(a) food packaged in a food establishment; shall be labeled as specified in law; including 21 cfr 101 - food labeling; and 9 cfr 317 labeling; marking devices; and containers. observed numerous pre-packaged food items not properly labeled |
| 2013-06-25 |
19 |
properly hot hold phf food products; observed grilled chicken stored in in hot holding unit measuring 122-127 degrees f; chicken discarded. |
| 2013-03-20 |
47 |
keep non-food contact surfaces clean; observed tracks on sushi display case collecting food debris in need of cleaning; observed inside bottom surfaces of stand-up freezer unit collecting food debris in need of cleaning. |
| 2013-03-20 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2013-03-20 |
27 |
(general comment) haccp plan is required for specialized processes; observed sushi station where facility acidify rice for perserving that needs variance in place; establishment wishes to start a juice station that will take fresh vegetable and fruit and |
| 2012-12-06 |
45 |
keep non-food and food contact surfaces in good repair; observed gouged/stained cutting boards in kitchen area in need of resurfacing/replacing; observed plastic lids chipped/damaged in need of replacing. |
| 2012-12-06 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-12-06 |
11 |
3-101.11 ensure that food products are safe and unadulterated and honestly presented; observed numerous dented canned food products stored with other canned food products; can removed from storage. |
| 2012-12-06 |
4 |
properly store employee drinks; observed several employee drinks stored on prep tables in front service area and on shelving inside walk-in cooler. drinks discarded. |