| Violation Date |
Code |
Description |
| 2018-02-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floors under equipment. clean ceiling tiles where needed. |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soup wells and shelving throughout facility with build up or stains. stains and spills in coffee area also. |
| 2018-02-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: discontinue storing grill brick with chemicals. observed chemicals stored above prep sink. |
| 2018-02-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf---observed grilled chicken dated for 2/15. product was made and delivered on monday 2/12. explained to pic that products must be dated for date |
| 2018-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed bags of lettuce and mixed greens 50f in bottom of reach in cooler on front serving line. ambient temperature is reach in 44f. cdi- items placed in walk in cooler |
| 2017-12-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed in the top interior of ice machine where there is build-up. ehs suggested using a scrubber to get into the cracks and crevices. |
| 2017-12-12 |
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 repeat observed black beans cooling in walk-in cooler. one was in large bowl and the other was in large container with tight-fitting |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat major improvement seen with cold holding. prep top coolers are working fine and facility is continuing to place lids on prep top items to hold temperature. observed sliced chicken |
| 2017-12-12 |
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 repeat observed sliced deli meats, sliced chicken, black beans, and melons cooling |
| 2017-12-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few squeeze bottles without labeling around prep top units. |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wiping cloth in it measuring 0 ppm quat and 0 ppm chlorine. pic replaced sanitizer container at three compartment sink and it then dispensed at proper concentr |
| 2017-12-12 |
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. observed loaves of bread being stored in direct contact with wicker bask |
| 2017-12-12 |
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 in prep coolers and gaskets throughout. observed cleaning needed in the cracks and crevices of prep top cooler. |
| 2017-12-12 |
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 on the floor underneath equipmen |
| 2017-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw bacon stored on a shelf in the walk-in above container of pickles and other packaged products. cdi: boxes of bacon were relocated to bottom shelf. |
| 2017-08-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed employee state that cutting board and knife used to cut sandwiches in half is washed daily. pic stated he understood they are supposed to be cleaned every four hours. cdi: educat |
| 2017-08-16 |
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 sliced tomatoes cooling at a rate of 0.03 when they need to be cooling at 0.12 or faster. cdi: tomatoes were spread out onto |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed multiple items above 45f in prep top coolers. thermometer in prep cooler #1 read 50f. cooler does not appear to be in working order. cdi: ice was placed into prep top und |
| 2017-08-16 |
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 repeat observed several items in store without date labels including sliced ham, sliced turkey, boiled eggs, diced tomatoes, arugula, items |
| 2017-08-16 |
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 items cooling in walk-in in deep containers. observed chicken from yesterd |
| 2017-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer not labeled out front. sanitizer holder is labeled but actual bottle requires labeling. cdi: bottle was properly labeled.7-201.11 store t |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed prep top cooler to not be working properly where it is holding foods above 45f. facility is not to store food products in cooler overnight until cooler can be fixed due to ice not being maintained overn |
| 2017-08-16 |
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 prep top coolers and on the doors of prep coolers. observed cleaning needed in the track of sliding door for salad dressings. |
| 2017-08-16 |
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 facility stated they are using tphc |
| 2017-04-20 |
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 employees with unapproved jewelry. |
| 2017-04-20 |
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 turkey and tomatoes, sliced today, in walk in cooling with tightly covered |
| 2017-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of clear liquid stored under griddle adjacent to food product. pic stated that the liquid was sanitizer. cdi: bottle labeled properly |
| 2017-04-20 |
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 foods in table top cooler, stored over night, with no date marks. pic stated that shrimp was from monday. that was the last of th |
| 2017-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in walk in above 45f. items were prepared yesterday. pic stated that items were moved out of the cooler for approximately 45min in order to put up a delivery |
| 2017-04-20 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed can of oranges dented on the seam. cdi: can removed from food storage area and placed in office to separate it for credit. |
| 2017-04-20 |
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 employee wash hands for approximately 7 seconds, then turn faucet off with bare hands, th |
| 2017-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed multiple items on front salad/sandwich line out of temperature. see temperature chart. pic stated items had just been portioned and put onto front line. cdi: all ite |
| 2017-02-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed catering menus with items such as sushi, under cooked beef tenderloin, and tuna tartar without a consumer |
| 2017-02-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed some employees were |
| 2017-02-01 |
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 two squeeze bottles of oil by front oven without labels on them. |
| 2016-11-30 |
49 |
5-202.14 backflow prevention device, design standard - p observed pistol grip attached to hose and water remaining on. backflow preventer was not regulated for high pressure. cdi: water turned off between uses. |
| 2016-11-30 |
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 coolers with black build up and food build up. observed one plastic container, stored as clean, with sticker residue on the outside. cdi |
| 2016-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on cooler door on sandwich line. repeat violation some improvement since last inspection. |
| 2016-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed teas and bottles of drink syrup stored on floor in supply closet. pic directed to store items at least 6 in. off of the floor. |
| 2016-11-30 |
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 fruit cups cooling in wic, tightly coverd. cdi: items vented. cooling meth |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese sitting on counter at bagel station. pic stated that they leave the cream cheese out because it is difficult to spread it when it is cold. pic directed to hold prod |
| 2016-09-12 |
4 |
2-401.11 an employee sahll eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and linens can not result. observed employee eating on front service line. |
| 2016-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach, spring mix, and boiled eggs above 45 degrees on prep line. cdi took items to cool. |
| 2016-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on front prep line in need of replacement. |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need cleaning due to build up of food debris. -0 points- |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets in lower prep units in front service line. -0 points- |
| 2016-06-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee lids stored on service line so that interior surface touched when in grabbed. cdi turned lids around so that interior surface would not be touc |
| 2016-06-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee crack raw eggs and then continue working with ready to eat food without handwash and glove change. cdi by instruction. |
| 2016-02-15 |
8 |
|6-301.14 post a handwash sign at each handsink. observed no handwash sign at rear handwash cdi pic had sign which had fallen and it was rehung. -0 points- |
| 2016-02-15 |
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 tuna salad cooling in large volume lexan checked temp at 59 degrees rechecked 30 minutes later still 59 degrees . cd |
| 2016-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items on sandwhich and prepped salad cooler greater than 45 degrees . cdi removed items to walk in and temperatures came down to 45 degrees or less see temperature ch |
| 2016-02-15 |
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 tuna salad cooling in large lexan tightly covered. cdi changed method a |
| 2016-02-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in sandwhich prep area and prepared salad area in need of replacement or resurfacing. -0 points- |
| 2016-02-15 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed dishes being washed with water at 89 degrees cdi corrected by intstruction. -0 points- |
| 2016-02-15 |
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 working containers of spices in front sandwhich area not labeled. cdi labeled immediatley. -0 points- |
| 2015-12-14 |
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 dust buildup on hvac covers throughout facility. |
| 2015-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket under prep table with 0 ppm sanitizer solution and wiping cloths present. cdi - pic had employee change sanitizer solution to proper strength. -1- repeat |
| 2015-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed employee cleaning sneeze guard with spray glass cleaner and the sneeze guard has a break. cdi - pic instructed employee to spray |
| 2015-12-14 |
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 items, such as spinach and tomatoes, at 45-49f at front line. also |
| 2015-12-14 |
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 chicken salad and chili lime shrimp date marked from mix date instead of prep date for the ol |
| 2015-09-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black debris. 4-501.114 maintain sanitizer at correct concentrations. -p. observed all sanitizer buckets at 0ppm. cdi buckets ch |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counters in front area and wiping cloths used under cutting boards. repeat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. mainta |
| 2015-09-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed breakfst menu board without asterisks on undercooked food items. cdi items asterisked. repeat. |
| 2015-09-17 |
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 potato salad, chicken kabobs, cooked shrimp, and quesadilla from commisary that was dated when |
| 2015-09-17 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed clam chowder and buffulo chicken soup at 131 and 124f respectively after over 2 hours. cdi items discarded. |
| 2015-05-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of cooler and returning to food prep without glove changing. cdi hands washed gloves changed. |
| 2015-05-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed chicken breast, chicken salad, and salmon prepared and dated tuesday but they were originally c |
| 2015-05-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi hands washed gloves changed. repeat. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparatio |
| 2015-05-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed breakfast special and breakfast sandwich use raw egg shells without a consumer advisory on breakfast men |
| 2015-05-05 |
39 |
3-304.14(b) hold in-use cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces and used beneath cutting boards throughout facility. suggest plastic mats for underneath cutting boards. repeat. |
| 2015-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave and can opener holder soiled with debris. repeat. |
| 2015-05-05 |
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 turkey, salmon, chicken salad and fruit salad mix tightly covered while c |
| 2014-12-09 |
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 ventilation in women and mens bathroom covered w |
| 2014-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave soiled with debris. |
| 2014-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surface in facility. repeat. |
| 2014-12-09 |
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 4 dented cans stored with other good condition items. cdi items stored away for credit. |
| 2014-12-09 |
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 food items that |
| 2014-12-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 reach in units without thermometers. |
| 2014-12-09 |
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 pimento cheese and feta cheese not dated. cdi items dated. |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach, ranch dressing, and ceasar dressing above 45f. prep unit unit at 50f. cdi items discarded and moved to cooler. verification required to check dressing cooler. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed zucchini curry soup, and two containers of red pepper gouda below135f. cdi items reheated. |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine, pans, onion cutter, and a knife soiled with debris. cdi items cleaned. repeat. |
| 2014-12-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi hands washed. |
| 2014-08-14 |
35 |
3-602.11 food labels - pf. 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 |
| 2014-08-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, and metal pans soiled with debris. cdi items put i |
| 2014-08-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. keep the date that the earliest |
| 2014-08-14 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee actively washing o |
| 2014-08-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan, microwave, and can opener soiled with debris |
| 2014-08-14 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. . observed wet wiping cloths on prep surface throughout facility. repeat. |
| 2014-04-29 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse food contact surfaces shall be free of breaks, cracks and smooth and easily cleanable. observed two plastic containers that were cracked and splitting. cdi items discarded. |
| 2014-04-29 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer between uses. observed wet wiping cloth on prep surface used for cleaning knife. repeat. |
| 2014-04-29 |
35 |
3-602.11 food labels - pf. food labels shall include common name of food, (if made from two or more ingredients) list all ingredients, net weight of contents, name and place of manufacturer, distributer, or packer, and name of food source for each allerge |
| 2014-04-29 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers, and left uncovered. observed tomatoes and potatoes in cooler tightly covered in containers. cdi items uncovered. |
| 2014-04-29 |
26 |
7-102.11 common name-working containers - pf. all chemical bottles shall be labeled with its common name. observed bottle of glass cleaner and sanitizer not labeled. cdi bottles labeled. |
| 2014-04-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact shall be cleaned to sight and touch. observed metal pans, plastic containers, serving containers, and ice machine soiled with residue. cdi items placed |
| 2014-04-29 |
8 |
6-301.11 handwashing cleanser, availability - pf. each handsink shall be provided with with supply of hand soap. observed woman's restroom without hand soap. cdi soap provided. |
| 2013-11-18 |
13 |
3-304.15 (a) gloves, use limitation. gloves shall be used for only one task and changed with interruptions when working with ready-to-eat food. observed employees not changing gloves between tasks. cdi - instruction to manager to correct employees. |
| 2013-11-18 |
14 |
.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. maintain sanitizer at required concentrations. observed spray bottles at 0 ppm. cdi spray bottles were refilled and retested at p |
| 2013-11-18 |
6 |
2-301.14 when to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. observed employees not washing hands before putting |
| 2013-11-18 |
33 |
3-501.13 thawing. potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food at 45f or less, completely submerged in 70f or below water which has sufficient velocity to agitate and flo |
| 2013-11-18 |
1 |
2-102.12 certified food protection manager. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not |
| 2013-11-18 |
17 |
3-403.11 reheating for hot holding. foods must be reheated within 2 hours to 135f. observed soups in oven at 119f. operator said soups were placed in oven at 5:00am. cdi |
| 2013-11-18 |
4 |
2-401.11 eating, drinking, or using tobacco. employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. observed employee drink on top shelf of freezer and microwav |
| 2013-11-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain food under cold holding at 45f or below. observed deli meats, bean sprouts, tuna salad, chicken in display case at 47-52f. cdi |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitation. store wiping cloth in santizer between use. observed several wet wiping cloths throughout facility stored on prep surface or in cooler. |
| 2013-11-18 |
35 |
3-602.11 food labels. food labels must include 1) the common name of the food; 2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) an accurate deceleration of the quantity of the contents (typi |
| 2013-11-18 |
45 |
4-501.12 cutting surfaces. cutting surfaces should be smooth and easily cleanable. observed pitted cuttingboards at display case. maintain all equipment in good condition. observed ice machine missing door. observed reach-in cooler in coffee area not |
| 2013-11-18 |
46 |
.4-501.19 manual warewashing equipment, wash solution temperature. maintain wash temperature at 110f or above when washing dishes. observed employee actively washing dishes at 85f. |
| 2013-11-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. nonfood contact surfaces should be kept clean. observed dried debris on equipment in kitchen. |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 |
| 2013-05-14 |
35 |
except for foods which can be immediately and unmistakably recognized such as dry pasta; foods shall be labeled with the common name for identification. |
| 2013-05-14 |
31 |
cool using approved methods to facilitate quick cooling of food. observed cooked pasta in a deep covered container in the walk-in at 70f. this was transfered to a shallow pan and left uncovered to cool in the walk-in. |
| 2013-05-14 |
23 |
facility needs a consumer advisory on the catering menu for beef tenderloin and sushi products. cdi by instruction. pic reports they are now using pasteurized eggs for breakfast. |
| 2013-05-14 |
20 |
shrimp in the cold holding unit were 48-50f. cdi. |
| 2013-05-14 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. |
| 2013-02-25 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. two point deduction begins 2014. person in charge is not certified. cdi by instruction |
| 2013-02-25 |
6 |
observed the dishwasher was not washing his hands between handling clean and dirty dishes. cdi. other employees need to wash their hands upon glove changes. cdi. |
| 2013-02-25 |
13 |
employees were changing gloves as required by the rules. observed employees were wearing gloves when changing stations and many surfaces before touching ready to eat food with the same gloves. cdi by instruction. |
| 2013-02-25 |
13 |
separate raw foods from ready to eat foods to prevent contamination. observed raw salmon on top of containers of cooked eggs and raw shell eggs over ready to eat on the other side of the walk-in. cdi. |
| 2013-02-25 |
14 |
dish machine must reach 180f to sanitize properly. observed the high temperature dish machine would not sanitize as indicated by a thermolabel. the pressure gauge and final rinse gauge were below the required minimums. vr |
| 2013-02-25 |
14 |
observed two sanitizer which were <150 ppm quat. maintain quat at approved levels. cdi by changing. |
| 2013-02-25 |
21 |
tuna salad which was on day 5 according to the date mark and between 41-45f was discarded for exceeding the proper date marking limits. cdi. |
| 2013-02-25 |
19 |
maintain hot foods 135f or greater. observed as low as 112f in a cold holding unit. cdi by reheating. |
| 2013-02-25 |
20 |
maintain cold foods at 45f or below. observed several items such as shrimp; deli meat; and tomato's were stacked to high in the cold holding unit. (see temperature chart.) items were moved to the walk-in to cool. cdi. |
| 2013-02-25 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed facility is out of compliance for date marking. a |
| 2013-02-25 |
23 |
facility needs a consumer advisory for eggs cooked to order and for beef tenderloin cooked medium rare. in lieu of consumer advisory; documentation that the beef is whole muscle intact beef could also be provided as long as the preperation and cooking pr |
| 2013-02-25 |
14 |
maintain equipment and utensils clean. several utensils such as whisks and spoons were not clean. cdi by rewashing. |
| 2012-12-03 |
21 |
foods kept more than 24 hours such as individual dressings which require refrigeration and genoa salami and prosciutto labeled keep refrigeration must also meet the date marking requirements. cdi by instruction. |
| 2012-12-03 |
20 |
observed foods in the cold holding unit were over stacked in the containers and thus ham; turkey; cut lettuce; and roast beef were 50-53f. also a container of chicken salad was 51f. cdi by removing some product and placing in the walk-in to cool. |
| 2012-12-03 |
26 |
observed chlorine sanitizer in the 3 comp sink at >200 ppm chlorine. this was because a container of chlorine sanitizer had been hooked up to the dispenser metered for quat sanitizer. cdi by diluting chlorine in the sink to the proper level. it is not |
| 2012-12-03 |
18 |
food made from room temperature ingredients such as tuna salad must be cooled down within 4 hours. observed tuna salad made greater than 4 hours ago according to the pic was at 51f. cdi by voluntary disposal. |
| 2012-12-03 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wet wiping cloths on cutting boards. |
| 2012-12-03 |
31 |
use proper cooling methods for tcs (time/temperature control for safety foods. observed tuna salad that had been cooled in a tightly covered plastic container and cooked chicken still in the cooling process that had been tightly covered. cdi. |
| 2012-12-03 |
1 |
person in charge during all hours of operation must be certified as a food protection manager by an ansi accredited program. pic was not certified today. cdi by instruction. two point deduction begins 2014. |