| Violation Date |
Code |
Description |
| 2018-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed nonfunctional final rinse gauge of the mechanical dish machine. ensure to repair. repeat violation. |
| 2018-11-09 |
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 observed tighly wrapped plastic container of salad cooling in tall reach in, stacke |
| 2018-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled chicken, liquid eggs, ground sausage, diced chicken, and cut melon fruit cups cold holding above 45f (see temp chart). pic stated they will use tphc for fruit cups and l |
| 2018-11-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw ground beef stored above raw salmon in the walk in cooler. cdi pic rearranged storage order during the inspection. |
| 2018-11-09 |
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 employees turning the faucet off without a clean barrier after washing hands. ensure to u |
| 2018-11-09 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed pic able to report 3 of 5 reportable symptoms and 0 of 5 foodborne illnesses. food employees in the establishment were also unable to report any of t |
| 2018-06-11 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on reach in coolers throughout facility. observed nonfunctional final rinse temp gauge on dish machine. |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers in dish area. |
| 2018-06-11 |
26 |
7-209.11 storage-other personal care items - c observed bottle of hand cream stored improperly in cafe area. cdi by removal to proper storage location. |
| 2018-06-11 |
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 several items prepared the day of inspection stored for use on the following day with no date marking. cdi by dating with proper da |
| 2018-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed empty bottle of sanitizer concentrate at three comp dish sink. three comp was not currently in use. cdi by replacing concentrate bottle and running to fill lin |
| 2018-06-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in kitchen area. cdi by voluntary discard. |
| 2017-12-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved eggs and sausage on hot holding well holding below 135f (see chart). cdi- items discarded. |
| 2017-12-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple prepped items cooling improperly. items in deli cart were all wrapped |
| 2017-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -praw eggs were stored on ice but did not maintain proper temp (45f or less). repeat. points not escalated because last inspection facility was holding eggs in a pyramind scheme in which mo |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair.wash gage for dishwasher is not working. repeat. repair gage to show a wash temp. of 160f. |
| 2017-12-05 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. some in-use cloths held in buckets of soapy water. hold in sanitizer only. |
| 2017-08-14 |
45 |
4-501.11 maintain equipment in good repair. wash gage for dishwasher is not working and reading 160f. repair gage |
| 2017-08-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf breakfast foods (ham, eggs, cheese, etc) were cooling in wic while covered in silan wra |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple foods held out of temp; above 45f (see chart). cdi- raw eggs were stored stored directly on ice to maintain temp. all other foods were not being cooled down correctly from br |
| 2017-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one scoop with dry food debris. cdi- scoop taken back to dishwasher. |
| 2017-03-21 |
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 one dented can not segregated. cdi- can moved.3-305.11 store food in a clean, dry location, not exposed to spla |
| 2017-03-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sliced deli meat and tomatos in reach in unit recorded above 45f. pic stated p |
| 2016-10-10 |
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 bottles of oils, butter and water with no label. repeat. |
| 2016-10-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed speed rack of multiple foods in wic that were prepped earlier for lunch. all f |
| 2016-10-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf no consumer advisory for ribeye steak. vr. |
| 2016-10-10 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed sliced deli meat and cooked chicken in freezer with no date mark. pic stated products were sliced/cooked on friday. c |
| 2016-10-10 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf black test strip was run through machine 3 times before strip turned black. water-proof thermometer wa |
| 2016-06-29 |
35 |
3-602.11(a) food packaged on premises 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 salads and deser cakes in grab and go st |
| 2016-06-29 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf dishmachine was not properly sanitzing. test strip did not turn black. pic placed water-proof thermom |
| 2016-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed many scarred cutting boards. pic stated they had an order in to replace them. |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife stored as clean soiled with food debris. cdi- knife taken to 3-compartment sink to be washed.4-501.112(a)(2) for hot water sanitizing temperat |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, eggs, and cheese in reach in unit being held at temperatures above 45f (see chart). pic suspected products had been left out too long during prep. cdi- products moved t |
| 2016-03-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed open packages of salami with a date of 3/22. cdi- products voluntarily discarded. |
| 2015-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic insert pans stacked while wet. ensure to properly air dry before stacking. |
| 2015-12-23 |
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- cakes in clam shell conta |
| 2015-12-23 |
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 cooked chicken, feta cheese, cut tomatoes not properly dated. facility has a date marking system in place. ensure to properly la |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- spinach measured 51 f and cheese measured 47 f in the prep cooler under the turbo oven. condenser observed with ice build-up. ambient air temperature in the cooler measured 50 f. coo |
| 2015-08-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed platters of cole slaw (60f) and potato salad cooling tightly covered in |
| 2015-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-08-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed the dish machine final rinse only reaching 155f and it did not turn the test strip black. cdi - maintenance is currently working on it and |
| 2015-08-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed one split gasket on the hot hold reach in by the self serve area. replace gasket.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2015-04-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw bacon stored over an opened box of fully cooked sausage. cdi moved to the correct location. |
| 2015-04-02 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster plug missing. |
| 2015-04-02 |
45 |
4-501.11 maintain equipment in good repair. observed a reach in cooler not maintaining a minimum of 45f and below. internal thermometer measuring an air temperature of 52f. |
| 2015-04-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed washed and ready to eat apples stored outside of the sneeze shield and unprotected. pic stated apples would be labeled to indicate please wash prior to eatin |
| 2015-04-02 |
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 items pre-packag |
| 2015-04-02 |
21 |
3-501.18 discard 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 stack of cheese with a date label of 9/24/14. cdi by voluntary disposal. |
| 2015-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items above 45f stored inside a reach in cooler maintaining an internal temperature of 52, including but not limited to: garden burgers, cooked pork and cooked potatoes. cdi by |
| 2014-10-02 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry equipment and utensils completely before tight stacking.observed several plastic food containers wet nesting on clean dish racks in dishroom area and on additional dish storage racks |
| 2014-10-02 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces cleanobserved numerous refrigeration units with food debris collecting on gaskets. observed some shelving racks with dust and food splatteraccumulating on them. clean all items. |
| 2014-03-28 |
49 |
5-202.13 backflow prevention, air gapgeneral commentan air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not beles |
| 2014-03-28 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces cleanobserved numerous refrigeration units with food debris collecting on gaskets. observed multiple shelving racks, throughout kitchen and walk-in, with dust and food splatter accumulatin |
| 2014-03-28 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain all equipment and utensils, in good repair and smooth & easily cleanable. observed multiple shelving racks in dry storage room a |
| 2014-03-28 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry equipment and utensils completely before tight stacking.observed several plastic food containers wet nesting on clean dish rack in dishroom area. |
| 2014-03-28 |
35 |
3-602.11 food labelsgeneral comment(b) label information shall include: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients in descending o |
| 2013-09-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed numerous refrigeration units with food debris collecting on gaskets. observed multiple shelving racks with dust and food sp |
| 2013-09-23 |
45 |
general commentmaintain all equipment and utensils, in good repair and smooth & easily cleanable. observed mutiple shelving racks in dry storage room and refrigeration units, to be starting to rust and peel paint. replace/professionally recoat shelves |
| 2013-09-23 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c), 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 |
| 2013-03-25 |
53 |
general comment(a) physical facilities shall be cleaned as often as necessary to keep them clean. clean floors; under and behind kitchen equipment. |
| 2013-03-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed numerous refrigeration units with food debris collecting on gaskets. observed multiple shelving racks with dust and residue |
| 2013-03-25 |
45 |
all utensils that come in direct contact with food must be made from food grade/safe material. observed paint brush used as a basting brush. cdi by executive chef voluntarily discarding brush. |
| 2013-03-25 |
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 several refrigeration units with torn/split gaskets. replace gaskets |
| 2013-03-25 |
42 |
aird ry all utensils prior to stacking. observed numerous metal and plastic containers stacked tight while still wet. |
| 2013-03-25 |
23 |
general comment(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2013-03-25 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |