| Violation Date |
Code |
Description |
| 2018-11-28 |
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 chipped floor tiles in dish area near pre-wash sink. |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting on racks in prep cooler at the end of the cook line in the kitchen. |
| 2018-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed five damp wiping cloths folded and hanging up in area where sandwiches are made and one damp wiping cloth folded and resting on tabletop near tray assembly line. repeat. pic removed |
| 2018-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested utensils. |
| 2018-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one slightly damp wiping cloth stored on a prep table where sandwiches were being made. |
| 2018-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled pan stored as clean and pan with label remaining on it stored as clean. cdi - both returned to be washed, rinsed, sanitized. 4-602.11 clean th |
| 2018-07-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee beginning to make hoagies. first she wiped the area with a slightly damp wiping cloth, using her gloved hands, then she spread parchment pap |
| 2018-06-11 |
6 |
2-301.14(f) wash hands during food preparation to prevent cross contamination when changing tasks. p. observed employee at grill station discard gloves after handling raw phlly steaks and then start to put on clean gloves without first washing hands. cdi |
| 2018-06-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed one tray of tcs foods in the hot box at the grill station holding at less than 135f. see temperature chart. cdi - all items voluntarily discarded. |
| 2018-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near bread and at prep sink. facility has already called for more frequent pest service and has changed their procedure for removing trash from kitchen more freque |
| 2018-06-11 |
13 |
3-304.15 (a) gloves, use limitation. single use gloves shall be used for only one task, used for no other purpose, and discarded when interruptions occur in the operation. - p observed employee at grill station use gloved hands to put raw philly steak on |
| 2018-06-11 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c observed pressure gauge at mechanical dish machine jumping erratically from 0 to 50 psi during final rinse. |
| 2018-06-11 |
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 one loose baseboard tile near walk in cooler. |
| 2018-06-11 |
45 |
4-501.11 maintain equipment in good repair. observed temperature gauge at mechanical dish machine broken. part has been ordered. |
| 2018-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone at on shelf at work station. |
| 2018-01-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. one stack of cups at beverage station not covered. other stations have plexi glass housing for protection. |
| 2018-01-09 |
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: found pan of chopped sausage from am tightly covered in pizza prep cooler at 47 f. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut fruit and cottage cheese above 45 f at salad bar station. cdi- unit had been set too high. food discarded voluntarily. unit seetings adjusted. |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found lima beans in hot box 130 f. cdi-beans reheated to 165 f. |
| 2018-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw shrimp stored over ready-to-eat food in small prep cooler. cdi- shrimp moved to walk-in cooler |
| 2018-01-09 |
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 sanitizing thermometer with gloved hands at sanitizer |
| 2017-10-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed chicken in hot box 131 f that had recently been reheated. all other items in hot box above 150 f. chicken reheated to over 165 f in steamer. |
| 2017-10-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink for grill area with ice dumped in it. cdi- sink cleared. |
| 2017-10-13 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed many uncovered containers and pans of food dated from previous days in walk-in cooler(s). cdi-items covered. |
| 2017-10-13 |
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 containers of dry goods with labels attached but no writing of what contents are. |
| 2017-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes containing food on floor of a walk-in cooler.6-404.11 designate a separate area for items that are not for use and are bein |
| 2017-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found sanitizer levels below 100 ppm quat in buckets for cloths. observed wet cloths on surfaces in kitchen. |
| 2017-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cleaned utensils.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obsevre dclea |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant build-up on ice chute non food contact surfaces at self-serve drink stations. |
| 2017-10-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-07-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found containers of sugar date marked but not labeled as to contents. dry foods such as sugar, flour, etc do not require date mark |
| 2017-07-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf: found cooling whole meat loaves tightly wrapped and covered at 111 f. found preppe |
| 2017-07-12 |
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/pf: found hot and cold food at grillwit |
| 2017-07-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: found lasagna dated prepped today7/12 but was actually prepped previous day. found chicken salad with prep date as 7/13. |
| 2017-07-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: pizza, said to be held on temperature, found to be 123 f on display plate. cdi- pizza discarded voluntarily by pic. hamburgers in holding unit 124 f. cdi- voluntarily discarded by pic. |
| 2017-07-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw meat loaves over rte food in walk-in cooler. found raw fish stored over lettuce / tomato in refrigerator. cdi- food re-arranged to prevent cross contamination. |
| 2017-07-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: no soap at prep area handsink. cdi- soap provided. |
| 2017-04-12 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed raw fish, cooked meat loaf, sliced cake uncovered in walk-in coolers. cdi- items covered. |
| 2017-04-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: at saladbar in dining room, found two pans of greens and one pan of cut fruit above 45 f. cdi- food was voluntarily discarded by chris hill. |
| 2017-04-12 |
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: found meat loaf (2) in walk-in cooler dated 4/6 but said to be incorrectly labeled.pic decided to volunt |
| 2017-01-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard tiles in dish machine room that have been replaced with wood blocks. wood is not easiy cleanabe. replace with app |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up on side of fryers and on floor by fryers. cleaning is needed. be sure to keep hand sinks clean. sink in dish room significantly soil |
| 2017-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed pans by catering station that had been stacked while still wet. |
| 2017-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed multiple wiping cloths not stored in sanitizer around kitchen. observed sanitizer bucket at 50 ppm quat. |
| 2017-01-30 |
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 white ingredient in a container without a label. pic stated ingredient was sugar and that he would label it. sugar was not |
| 2017-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean in dish machine room with debris on them. cdi: pic had dishwasher re-wash dishes. |
| 2017-01-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over packaged, ready-to-eat turkey in walk-in. cdi: pic moved turkey to top shelf above the raw beef. |
| 2016-10-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: document that employees sign annually does not list reportable illnesses. provide document to verify employees are informed of |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: penne pasta at serving line 54 f. cdi- pasta voluntarily discarded by pic. |
| 2016-10-24 |
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: foundmeat loaf dated 10/20 at 42 f in refrigerator. voluntarily discarded by pic. |
| 2016-10-24 |
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 : found romaine leaves and spinach in grill area prep top above 45 f. food had been |
| 2016-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found vegetable medley, black bean burgers, hamburgers, turkey burgers, onions, peppers, and mushfooms holding under 135 f. refer to temperature chart. cdi- all foods voluntarily disca |
| 2016-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found wet cloths on surface in kitchen. found two sanitizer buckets with solution that measured 0 ppm quat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain |
| 2016-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils and equipment. provide adequate shelving for air drying of equipment. |
| 2016-10-24 |
33 |
3-501.13 use approved thawing methods. found lasagna said to have been put in steamer to thaw holding in refrigerator at 59 f. do not allow food to rise above 41 f during thawing process. |
| 2016-08-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. chest freezer at bagel station listed as household. |
| 2016-08-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found one bottle of unlabeled orange liquid in chemical room. cdi- labeled. |
| 2016-08-01 |
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: found multiple food items prepared today that were dated with tomorrow's date. cdi- allowed to correct dating. |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found spinach 54 f in prep cooler at grill area. cdi- spinach discarded. |
| 2016-08-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found black bean burgers holding at grill station 122 f. cdi- voluntarily discarded. |
| 2016-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed some utensils stored as clean in dish room with food debris attached. cdi- sent back to cleaning process.4-602.11 clean the equipment and utensils us |
| 2016-08-01 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee washing hands, then recontaminate hands by turning off faucets without a barrier. cdi- employee re-washed, discussion with picand employee. |
| 2016-04-26 |
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: found multiple items pack |
| 2016-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found sausage holding at two stations under 135 f. cdi- sausage reheated to over 165 f in steamer. |
| 2016-04-26 |
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: found one opened package of feta cheese dated 4/12. cdi- pic discarded voluntarily. |
| 2016-04-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. small chest freezer at bagel station listed as household freezer. |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some slime build-up on non-food contact surfaces of ice chute at one soda station. observed sticky build-up and residue on housing for dispenser noz |
| 2016-02-01 |
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 entire sets of tongs for self-serve salad bar laying in lettuce and sp |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found two items during inspection above 45 f, slaw and prepared salad on serving line. cdi- pic moved to freezer for quick chill. |
| 2016-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found hamburgers, grilled chicken, and hot dogs in hot box below 135 f. cdi- pic voluntaritl discarded, as food had been out of hot box for undetermined amount of time. |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed metal inserts with food residue on non-food contact area (underside rim) stored as clean on drying rack. cdi- items sent to be rewashed. |
| 2015-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal inserts wet stacked on drying rack in dish machine area. cdi-items separated to air dry |
| 2015-11-05 |
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 dispenser of bulk |
| 2015-11-05 |
21 |
3-501.17 date mark/label all tcs foods are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no datemarking labels on cooked sweet potatoes, rice, macaroni and cheese, opened deli, meats and cabbage. cdi-items datemarked to ind |
| 2015-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork over cooked sweet potatoes on cart in walk-in cooler. cdi- pic placed raw pork on lower shelf in walk-in cooler. |
| 2015-08-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed hamburger in walk-in cooler, partially cooked, to be finished cooking day of inspection. pic informed ehs, hamburger wa |
| 2015-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut melon in reach-in cooler at 50f. melon was served for breakfast and placed in reach-in at end of breakfast service. cdi- cut melon was voluntarily discarded by pic. observed |
| 2015-08-04 |
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 muffins wrapped |
| 2015-08-04 |
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 potatoes held in walk-in cooler with no date label. observed bag of cooked pork pulled from freezer day prior to inspection, marke |
| 2015-08-04 |
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 handle of flour scoop being stored in flour with handle down in food pr |
| 2015-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed gasket of cold drawer at grill detached. cheese adjacent to gasket in drawer was above 45 f. |
| 2015-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pink build-up on non-food contact surfaces of ice chute at soad dispenser station. |
| 2015-08-04 |
37 |
3-306.12 condiments, protection - c: observed brown sugar dispensder jar uncovered at oatmeal station. lid closed on jar. |
| 2015-04-08 |
31 |
3-501.15 cooling methods - pf observed multiple items covered while cooling or chilling. gave instruction and removed wrap. |
| 2015-04-08 |
8 |
6-301.12 hand drying provision - pf observed one handsink at back prep area without paper towels. replaced towels. |
| 2014-11-10 |
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 foods chilling from prep in covered containers. some containers full |
| 2014-11-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed 1 handsink where the soap would not dispense properly from soap dispenser. corrected. |
| 2014-07-14 |
53 |
6-501.12 cleaning, frequency and restrictions - observed build up in pan under dish machine, under 3-comp, and in floor drains. recommend thorough cleaning. |
| 2014-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed walkin and upright reachin refrigeration not operating properly to maintain safe temperatures. walkin was not holding below 45 f and upright was not |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain all tcs foods below 45 f when held under temperature for public safety control. observed multiple items in produce/cooling w |
| 2014-07-14 |
8 |
6-301.11 handwashing cleanser, availability - provide handsoap at all handsinks. observed handsink at entrance to kitchen in which the soap was changed earlier in the morning and had not been installed properly to allow soap to dispense. instruction t |
| 2014-03-06 |
31 |
3-501.15 cooling methods - use approved cooling methods. observed tightly covered foods cooling in walkin within parameters. uncovered. |
| 2014-03-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - provide consumer advisory for any area that will offer undercooked meat, fish, or egg products. observed buffet line with rare roast be |
| 2014-03-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - facility purchased dispensers for self served drink cups that are open and do not provide sanititary protection from sneeze or cough. discussed requi |
| 2014-03-06 |
52 |
. 5-501.16 storage areas, rooms and receptacles, capacity and availability - provide garbage receptacles at each hand sink where disposable towels are used. |
| 2014-03-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain equipment in good repair. observed frier basket with broken wire. |
| 2013-09-09 |
46 |
use proper testing method to assure sanitizer is maintained at approved concentration. observed 3-comp sink sanitizer compartment not containing sanitizer due to empty dispenser. gave instruction. |
| 2013-09-09 |
45 |
keep all equipment in good repair. do not use absorbant material under 3-comp sink. observed cardboard under sanitizer dispensing bottle. remove molded box for tile in mop room. |
| 2013-09-09 |
36 |
maintain facility to be withou pests. observed heavy fruit flies around garbage bins. gave instruction to enhance control methods. no other pests observed. |
| 2013-09-09 |
35 |
provide proper labeling for all pre-packaged food for self service. observed pre-packaged outtakes sweets inappropriately labeled. gave instruction and had discussion concerning recent labeling guidance from morrison's foodservice. |
| 2013-09-09 |
14 |
maintain sanitizer at approved concentration. observed sanitizing compartment of 3-comp sink with 0 ppm quat. dispensing bottle was empty and line lacked prime. replaced dispenser bottle and primed unit. |
| 2013-03-06 |
54 |
if necessary to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes; mechanical ventilation of sufficient capacity shall be provided. ventilation hood systems and devices shall prevent grease or condensation f |
| 2013-03-06 |
43 |
recommend using sanitary dispenser for drink cups at drink dispensing machines. no violation noted. |
| 2013-03-06 |
14 |
utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. observed sanitizer compartment of 3-comp utensil sink with 0 ppm detectable quat. employee had diluted the pre-mixed sanitizer with water. gave instruction and r |
| 2012-10-01 |
13 |
except as specified under subparagraph 3 501.15(b)(2) and in ΒΆ (b) of this section; storing the food in packages; covered containers; or wrappings. observered multiple uncovered items less than 40 f in walkin. cdi by instruction and covering items. |
| 2012-10-01 |
46 |
warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashin |
| 2012-10-01 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed upright refrigeration that was marginally holding 45 f. cdi by repair by engineer. |
| 2012-10-01 |
13 |
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