| Violation Date |
Code |
Description |
| 2018-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over cooked peppers in walk in cooler. cdi by removal of eggs to proper storage location. |
| 2018-04-09 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in cooler with chipping paint. |
| 2017-11-03 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (cabinet surfaces beside pull out trash can on sales floor collecting debris and |
| 2017-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 knives stored clean with old food debris stuck to surfaces; observed 1 large pot hanging clean with old food debris stuck to surfaces. cdi pot and |
| 2017-06-08 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gasket on walk-in cooler door in need of repair. observed hand sinks in wash room and at front cook line providing redish brown water that needs to be addressed. |
| 2017-06-08 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station. |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce at salad bar and sandwich prep cold holding unit overstocked measuring above 45f (see temp chart). cdi lettuce portioned out so required temp can be achieved. (facil |
| 2017-01-25 |
43 |
4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at drink station. |
| 2017-01-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved side panel of sneeze guard missing at fruit bar buffet exposing food to customer contamination / sneeze spray. vr to ensure compliance. (display used to block |
| 2016-09-01 |
45 |
general comment: 4-501.11 maintain equipment in good repair.observed walk-in cooler gasket torn.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed worn/stained cutting board on front grill line |
| 2016-09-01 |
14 |
4-703.11 hot water and chemical-methods - p a contact time of at least 30 seconds shall be used when sanitizing food contact surfaces using quat sanitizer. observed dish employee dipping pans and knives in quat sanitizer for ~ 2 seconds. cdi: addressed wi |
| 2016-05-19 |
45 |
4-501.11 maintain equipment in good repair.observed 2-door reach-in not working properly and not being able to maintain food temps at 45f/below.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observe |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items inside 2-door mccall reach-in > 45f (see temp chart). cdi - all items inside cooler more than 4 hours were discarded; all other foods moved to walk-in. mainte |
| 2016-05-19 |
6 |
general comment - 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.-pcdi - rehs intervened on employee not about to wash han |
| 2016-02-11 |
31 |
repeat - 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved diced tomatoes that had just been cut and placed in 2 door reach-i |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses.observed quat sanitizer in bucket at prep area above 400ppm (toxic strength). bucket was dumped and refilled with proper sanitizer from 3-comp sink. |
| 2016-02-11 |
46 |
general comment - 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 washing dishes in water at 92f. |
| 2016-02-11 |
52 |
general comment - 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both side doors open to dumpster shared by whole building. 5-501.115 discard items and litter stored in the waste areas and enclosure |
| 2015-10-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. a few cutting boards observed with minimal scoring. monitor for replacing in the future.4-205.10 ensure equipment other than toasters, mixers, microwav |
| 2015-10-16 |
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. -pffrench onion, chicken vegetable, and vegetable bean soup cooling in reach-in cooler |
| 2015-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken strips, beef, lettuce mix, pork, chicken vegetable, french onion, and veggie bean soup all above 45f in 2-door reach-in cooler. pic indicated that soups were being cooled and door |
| 2015-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -proasted vegetables in hot box at 123f. pic indicated that vegetables were going to be added to a rice pilaf dish and heated back up again. cdi - roasted vegetables was added to rice and |
| 2015-10-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p employee turned off faucet with bare hands after washing hands properly at dish area. . cdi - directed employee to turn off faucet handles with paper towel to avoid recontaminating h |
| 2015-07-02 |
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 one package of salami in the walk in cooler dated 6/24. cdi- salami discarded. |
| 2015-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tuna salad at 51f in an ice bin. cdi- tuna salad was placed into walk in cooler for cooling. tuna salad recool temperature was 44f. |
| 2015-07-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee wringing out a wet wiping cloth in a handsink. cdi by instruction. |
| 2015-03-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two green cutting boards that were scored |
| 2015-03-09 |
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 two containers of diced chicken in the walk in cooler and one container o |
| 2015-03-09 |
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 one container of sliced deli ham dated 2/26 in a reach in cooler. pic stated the container was |
| 2014-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled vegetables stored at 122f in a warmer. cdi- vegetables were reheated to 147f. |
| 2014-11-21 |
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 brie and goat cheese not dated in the walk in cooler. pic stated the cheeses would not be used within 24 hours. cdi by adding da |
| 2014-11-21 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed seasoned strip steak cooked to 137f and then chilled in the walk in cooler. the pic informed me that the steak wi |
| 2014-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle stored above the 3 compartment sink. cdi- pic discarded chemical.7-201.11 store toxic materials to avoid contamination. |
| 2014-08-20 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf. warewashing machines shall be equipped with a temperature measuring device that indicates the temperature of the water. observed temperature gauge reading at 150f during final rinse cyc |
| 2014-08-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one cutting board at preparation station that was deeply scored on both sides. |
| 2014-08-20 |
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 one sheet pan of chicken wraps cooling while tightly covered with plastic |
| 2014-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two metal containers stored clean with food debris on them. cdi by rewashing. 4-501.114 maintain sanitizer at correct concentrations. -p observed |
| 2014-03-31 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of chips, cracks, and similar imperfections. observed one cracked plastic container. cdi by discard. |
| 2014-03-31 |
31 |
3-501.15 cooling methods - pf. use effective methods to cool down foods such as containers that facilitate heat transfer and using rapid cooling equipment. observed several items in a reach in cooler which were cooling but the unit was at 55f due to hea |
| 2014-03-31 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or higher. observed one pan of barley with cut tomatoes and one pan o |
| 2014-03-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed one plastic slicer component and one pair of tongs stored clean with food debris on them. cdi |
| 2014-03-31 |
8 |
6-301.14 handwashing signage - c. a sign or poster that notifies food employees to wash their hands shall be posted at each handwashing sink used by food employees. observed two closest restrooms that employees use without handwashing signs. cdi by pro |
| 2013-12-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding general comment: potentially hazardous food shall be hot held at 135 degrees f or above. observed butter behing hot held near grill below 135 degre |
| 2013-12-18 |
4 |
2-401.11 eating, drinking, or using tobaccogeneral comment: food employees shall drink from a covered beverage if handled so that contamination of equipment is prevented. observed 1 uncovered employee beverage uncovered near prep area. cdi, operator reloc |
| 2013-12-18 |
35 |
3-602.11 food labels general comment: foods made from 2 or more ingredients and packaged on site shall be labeled according to law. observed cookies packaged on site for consumer grab and go. cdi by instruction, provide proper labeling by next inspection. |
| 2013-12-18 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed a lettuce washer with water but operator stated wasn't used recently. |
| 2013-12-18 |
37 |
3-306.11 food display-preventing contamination by consumersfood on display shall be protected from contamination by use of packaging, counter, food guards or other effective means. observed pastries not properly protected along self service line. cdi, ope |
| 2013-12-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing store single-service items in a clean, dry area. observed single-service sheets for trays stored below prep table unprotected and collecting debris. cdi, o |
| 2013-12-18 |
45 |
4-205.10 food equipment, certification and classification general comment: food equipment shall be ansi, nsf standards. observed non nsf basting brush stored in facility. cdi, operator removed brush from use. |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nontact surfaced shall be free from accumulation of soil. observed grease building up on outside of equipment below grill. |
| 2013-09-26 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed temperature gauge of dish machine not properly calibrated but machine is reaching proper temperature. fix gauge. |
| 2013-09-26 |
43 |
4-904.11 kitchenware and tableware-preventing contaminationsingle service items that are intended for food or lip contact shall be furnished for consumer self-service with original individual wrapper intact or from an approved dispenser. observed plastic |
| 2013-09-26 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed wet wiping cloth in warewashing area and in kitchen. |
| 2013-09-26 |
26 |
7-201.11 separation-storagestore toxic chemicals and substances so that they are not located over equipment. observed several containers of toxic cleaning chemicals stored above 3 compartment sink. cdi, operator relocated chemicals for proper storage. |
| 2013-06-03 |
45 |
general comment: keep equipment in good repair. observed 1 split gasket on door of walk-in cooler. |
| 2013-06-03 |
43 |
single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.observed several stacks of single-use cups with original plastic pack |
| 2013-06-03 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single use i |
| 2013-06-03 |
39 |
violation codes(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment s |
| 2013-06-03 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed 1 employee with a band around their wrists while slicing meat. |
| 2013-06-03 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. observed a plastic bin stored on handwash sink at warewashing area. cdi; ope |
| 2013-03-26 |
26 |
general comment: label working containers of sanitizer by common name. observed several buckets of quat sanitizer not properly labeled. cdi by instruction. |
| 2013-03-26 |
37 |
store food in a clean; dry location. observed bread stored next to handsink. cdi; operator relocated to a clean; dry location. |
| 2013-03-26 |
21 |
general comment: date mark potentially hazardous food that is ready to eat and held in the establishment for over 24 hours. observed cut lettuce and mozzerella cheese not date marked after opening commercial packaging. cdi by instruction. |
| 2013-03-26 |
46 |
general comment: a warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. observed a non functioning temperature gauge on high temperature dish machine. |
| 2013-03-26 |
20 |
potentially hazardous foods shall be at 45 degrees f or less when cold holding. observed cut mellons at 50-52 degrees at cold hold unit. observed butter at 67 degrees f at prep table. cdi; mellons relocated to rapidly cool and butter voluntarily discar |