| Violation Date |
Code |
Description |
| 2018-11-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac test strips expired in 2017. cdi: pic obtained new strips from office. |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth held in soapy water, rather than sanitizer. |
| 2018-11-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing adorned rings while preparing food. |
| 2018-11-26 |
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 observed boiled eggs from 11/25 in low boy with no date mark. cdi: pic labelled boiled eggs. |
| 2018-06-21 |
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 hand sink caulking loose, causing cracks to form and sink to pull away from wa |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed non-food contact surfaces such as gaskets and inside cold holding equipment with minor food debris and dirt build up. clean these items as often as |
| 2017-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.-repeat- observed several wet wiping cloths on prep surfaces. ensure these wet cloths are kept in sanitizer at 50 ppm cl or 200 ppm quat depending on manufacture instructions. |
| 2017-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee handeling rte foods while wearing braclets and large rings. |
| 2017-11-28 |
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- repeat - observed sausage, scramble |
| 2017-05-18 |
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 scrambled eggs, boiled egg |
| 2017-05-18 |
33 |
3-501.13 use approved thawing methods.- observed frozen potatoes thawing at room temperature. pic moved items to the oven to cook quickly. ehs informed pic of proper thawing methods such as using the refrigerator. |
| 2017-05-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf- observed no thin probe thermometer during the inspection. a vr will occur no later than 5/26/17 to ensure facility obtains a worki |
| 2017-05-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed several nats throughout the facility. contact a certified pest management to address the issue. |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on prep surfaces. ensure these wet cloths are kept in sanitizer at 50 ppm cl or 200 ppm quat depending on manufacture instructions. |
| 2017-05-18 |
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 major dust build up on ac/heat vents and on par |
| 2017-05-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee food stored above retail items. ensure employee is located at the bottom of a cooler and labeled as employee items only. |
| 2016-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved butter and cream cheese on ice in buffet area at 68 and 65 degrees respectivly. cdi - discarded |
| 2016-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sauagae at 117. cdi - discarded |
| 2016-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage at 119 degrees . cdi discarded . repeat violation. recommended placing items on time. |
| 2015-08-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage at 120f. cdi item reheated. |
| 2015-08-06 |
14 |
4-501.114 food contact surfaces shall be sanitized with a contact time consistent with manufacturer labels. observed employee sanitize tongs for 10 seconds, manufacturer requires 60 second contact time. cdi tongs left in sanitizer for more time. |
| 2015-01-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on kitchen staff with ansi accredited food certification. repeat. |
| 2015-01-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employee working in kitchen that did not have full knowledge of the employee health policy. cdi went over illnesses a |
| 2015-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed yougurt and milk not properly stored in ice bath above 45f. cdi more ice added and items pushed fully inside bath. |
| 2015-01-30 |
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 potato soup in facility without a date. cdi item dated. repeat. |
| 2015-01-30 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed employee bathroom ventilation covered with dust. |
| 2015-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave in kitchen, and underside of drink machine soiled with debris. repeat. |
| 2015-01-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee without hair restraint working in kitchen.2-303.11 remove jewelry on hands and arms while preparing food. |
| 2014-07-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed microwaves in facility soiled with food debris. |
| 2014-07-03 |
35 |
3-302.12 food storage containers identified with common name of food - c. food storage containers shall be labeled with the common name of the food. observed bulk containers of walnuts, craisins, and other foods under prep table not labeled. |
| 2014-07-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated when prepped or opened. foods that are 41f or below has a 7 day shelf life, foods that are 42-45f have a 4 day she |
| 2014-07-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed sausage at 111-132f. cdi item reheated to 168f or above. |
| 2014-07-03 |
1 |
2-102.12 certified food protection manager - c. there shall be atleast one person with supervisory control that has ansi accredited food certification. observed no one present with food certification. |
| 2013-10-16 |
20 |
observed cut melon mix at 48-51f. cdi- more ice added.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain cold food at 45f or below.repeat violation |
| 2013-10-16 |
14 |
observed microwave with some dried food debris on interior ceiling. cdi- cleaned and sanitized,4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-contact surfaces shall be clean to sight and touch. |
| 2013-06-19 |
20 |
maintain cold food at 45f or below. observed cut melon mix at 55f. cdi; more ice added. |
| 2013-06-19 |
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. no certificate could be found for the person in charge. cdi by instruction. two point ded |
| 2012-12-20 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wet cloths stored on equipment. |
| 2012-12-20 |
37 |
food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. observed containers of salsa sitting on the 3 compartment s |
| 2012-12-20 |
14 |
keep sanitizer available while cleaning is occurring. observed an employee wiping off counters and cleaning the sink and the sanitizer bottle was empty. it was filled for use when prompted by the inspector. cdi by inspection. |
| 2012-12-20 |
4 |
employees can not eat in the kitchen and must store drinks in a sanitary manner. observed employee food and drink on a prep surface. cdi. |
| 2012-12-20 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed the facility does not have any sort of employee health or illness policy. cdi by instruction. |
| 2012-12-20 |
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. no certificate could be found for the person in charge. cdi by instruction. two point |