| Violation Date |
Code |
Description |
| 2018-07-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in the reach in cooler above food products. beverage was moved to the lowest possible shelving where a spill or leak would not lead t |
| 2018-07-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified persons present |
| 2017-09-19 |
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 on site. verification required. |
| 2017-09-19 |
33 |
•3-501.13 use approved thawing methods. observed box of omelets thawing out of temperature control. cdi boxes placed in refrigeration. |
| 2017-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot holding below 135f. cdi sausage voluntarily discarded. |
| 2017-09-19 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-06-14 |
42 |
to 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean equipment drying on linen. |
| 2017-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above work surface. cdi beverage relocated to approved location. |
| 2017-06-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-09-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. repeat violation |
| 2016-09-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-pobserved that pic did not know of |
| 2016-09-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee wrapping apples, without gloves,in plastic wrap upon entry. employee stated that she washes the a |
| 2016-09-02 |
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 all cereal dispen |
| 2016-09-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed top container of oatmeal toppings to not have a self closing lid. |
| 2016-09-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed utensils being washed and rinsed but not sanitized. cdi: items returned to w/r/s. education to pic about proper w/r/s procedures and testing of |
| 2016-09-02 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ric gaskets with black debris on them. |
| 2016-09-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance |
| 2016-09-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed sandwich container with personal food on top shelf of ric. cdi: item voluntarily discarded. employee directed to store all personal it |
| 2016-09-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of ss foam plates stored on floor in dry storage area. cdi: pic put boxes up off of floor. |
| 2016-04-20 |
43 |
•4-904.11 display and handle single-use and single-service articles to prevent contamination. observed ss cup lips unprotected. cdi: plastic cover lifted to protect lips of cups. |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in self serve cooler holding at 51f. food temperature was above 45f. cdi: cooler turned down. items had just been put in the cooler at 6am. items were likely in temper |
| 2016-04-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - found boiled eggs in small line refrigerator 48 f. eggs had been rinsed before putting into holding. cdi- replaced eggs from refrigerator at 43 f after rinsing. |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed some cabinets in the display area with syrup residue. clean all areas as often as necessary to prevent build up. |
| 2015-12-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - employee observed donning gloves without effectively washing hands. cdi- employee corrected and washed hands.2-301.12. follow the cleaning procedure to adequately wash your hands. use |
| 2015-12-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - no employee health policy available for employees. cdi- state issued employee health policy emailed to pic. recommended to pr |
| 2015-12-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - observed person in charge with no accredited training documentation. |
| 2015-04-14 |
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 washing utensils at 3-comp sink, then proceed to hand |
| 2015-04-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled water with screw cap, partially concumed, on top shelf of refrigerator. cdi- discarded drink. |
| 2015-04-14 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p: observed employee handling boiled eggs that were going out to buffet line, with bare hands. cdi- discarded eggs. |
| 2015-04-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed person in charge with no accredited training documentation. |
| 2015-04-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: observed no soap at kitchen handsink. hand sanitizer is not a substitute for soap. cdi- soap supplied. |
| 2015-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found boile3d eggs in small line refrigerator 50 f. eggs had been rinsed before putting into holding. cdi- replaced eggs from refrigerator at 42 f. |
| 2015-04-14 |
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 in facility. |
| 2015-04-14 |
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 container of gritsd not labeled.3-602.11 food packaged on premises for customer self service shall include a label with t |
| 2015-04-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of cups unprotected at several stations on buffet line. |
| 2015-04-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed employee cleaning utensils with no sanitizing step in process. discussion with pic on wash / rinse/ sanitize procedure. utensils sent back to cleaning process. |
| 2014-10-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at only handwashing sink in prep area of kitchen. cdi- operator william mcneely was advised, and employee replaced papertowels. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. containers of cream cheese and containers of yogurt in glass bowls at the front counter area, and not under temperature control. cdi- operator advised that both were out for less than a |
| 2014-10-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. fabric refreshers stored on shelving over food prep table. cdi- storage corrected. |
| 2014-10-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large container of sugar or salt and container of grits not labeled per rule requirement. cdi- verbal correction to label. |
| 2014-10-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. -pf. operator provided dial/ stem thermometer. thermometer was calibrated correctly. cdi- verbal correction as to examples of required |
| 2014-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some mold build up on gaskets of counter top bulk milk dispenser and on gaskets of reach in freezer. cleaning is needed. |
| 2014-10-14 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. lids for tanks missing on toilets in restrooms. cut board placed on top. cdi- operator advised lids have been received and are scheduled to be replaced. replace lids. |
| 2014-10-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door open on dumpster. keep doors closed. |
| 2014-01-14 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. manager bill mcneely did arrive to facility at the end of the facility inspection, but did advise that current food service employee was hired |
| 2014-01-14 |
26 |
7-209.11 storage-other personal care items - c. containers of trial size hand lotions and large container of hand sanitizer was stored on top of one facility microwave. cdi- storage corrected; employee was advised of approved locations for personal items. |
| 2014-01-14 |
31 |
3-501.15 cooling methods - pf. large bowl of gravy covered tightly during cooling process; container of boiled eggs being cooled in front glass counter. cdi- all methods of cooling corrected. discussed options with employee and manager. |
| 2014-01-14 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf. no ambient air thermometer in front glass counter cooler at buffet area. manager was advised that return visit will be completed by january 24, 2014 to check for replacement of f |
| 2014-01-14 |
35 |
3-302.12 food storage containers identified with common name of food - c. labeling on large container of grits is fading. cdi- verbal correction to re-label container. |
| 2014-01-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. container of single service forks and knives stored at the front buffet area with food contact ends stored up out of containers and exposed to possibl |
| 2014-01-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c. three bowls stacked together tightly while wet. cdi- bowls separated to allow for air drying. |
| 2014-01-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. open employee food items stored on facility prep table. employee was not observed eating, and no food prep being completed at the time. cdi- verbal correction as to stora |
| 2014-01-14 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. packaged containers of canned gravy stored on the floor at storage shelving. cdi- employee was advised that items must be stored at a minimum of 6 inches off the floor. |
| 2012-12-14 |
43 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2012-12-14 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-12-14 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed microwave in kitchen in need of cleaning. |
| 2012-12-14 |
2 |
a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional empl |
| 2012-12-14 |
53 |
physical facilities shall be maintained in good repair. observed some wall damage in kitchen. |
| 2012-12-14 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and clean. observed trash and debris around dumpster.drains in receptacles and waste handling units for ref |
| 2012-12-14 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |