| Violation Date |
Code |
Description |
| 2018-08-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. crock pot labeled as for household use only found in facility. remove and replace with commercial approved equipment. |
| 2018-08-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups in holders displayed out of plastic sleeving. |
| 2018-08-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out. found small tongs laying in cheese container in refrigerator. |
| 2018-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of cereal stored on floor.3-306.11 protect food on display using shields, packaging, or other effective means. -p: container of ched |
| 2018-08-23 |
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: found cooked sliders, opened milk gallons, opened precooked omelettes, opened bags of lettuce, all not date marked. cdi-discarded voluntar |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found grated cheddar cheese on self-serve line under no refrigeration at 68 f. cdi- cheese discarded voluntarily. |
| 2018-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: raw ground beef stored with rte carrots, muffins. cdi- ground beef relocated to area where contamination is prevented. |
| 2018-08-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. found molded and rotting oranges and bananas reach in cooler. cdi- all voluntarily discarded. |
| 2018-08-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no food employees certified as food protection manager. |
| 2017-11-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper products stored directly on the floor. |
| 2017-04-11 |
54 |
6-305.11 designation-dressing areas and lockers - observed employee purse stored on top of utensils in the dry storage area and cell phone on the coffeemaker. |
| 2017-04-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips for dishmachine. verification required |
| 2017-04-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink blocked by a trashcan. cdi-trash can removed |
| 2017-04-11 |
1 |
2-101.11 pic shall be present during all hours of operation. -pfobservd no pic present at time of inspection. |
| 2016-06-01 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service articles (plastic spoons, forks, and kni |
| 2016-06-01 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility did not have a thin probe thermometer. vr |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut melon in the temperature danger zone. refer to temperature chart. cdi - advised to discard product; provided tphc paperwork to hold cut melon on time control. vr |
| 2016-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages not in proper hot holding like temperatures in the chafing dish. refer to temperature chart. cdi - advised to discard sausages; provided tphc paperwork for sausages t |
| 2015-11-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkeys stored directly above ready-to-eat items for customers consumption. pic stated turkeys were for employee dinner. cdi turkeys were rearranged. |
| 2015-11-24 |
38 |
| 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing wrist watch. |
| 2015-11-24 |
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 eggs held using tphc. egg |
| 2015-11-24 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed broken coffee maker stored on prep table. |
| 2015-11-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cuttingboard deeply scored. |
| 2015-04-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of single use plates and a box of cups stored on the floor today- picked up during inspection. |
| 2015-04-23 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed no thermometer for use in the kitchen today- another one in the hotel was brought in but was not calibrated properly.thermometer recalibrated during inspection to correct. |
| 2015-04-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved room freshener stored on the prep counter, observed degreasor stored with coffee filters and other chemicals stored with coffee inserts. chemicals moved today to proper storage and dishes |
| 2015-04-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved boiled eggs holding >45f in the glass reach in cooler. discarded today to correct. |
| 2015-04-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2014-08-05 |
43 |
observed a. box of single use cups on the floor today. keep these stored at least 6 off of the ground.4-903.11 |
| 2014-08-05 |
21 |
observed mulitple open milks today- keep these date marked with the date they were opened and only hold them for 7 days max. milks dated today to correct.3-501.17 |
| 2014-08-05 |
20 |
observed sliced watermelon today stored at >45f today- discarded during inspection. hold time/temp. control foods at 45-41f or less.3-501.16 |
| 2014-02-11 |
21 |
date mark all tcs foods that are rte and held >24 hours. observed boiled eggs past their use by date today and were not date marked with the date of opening. eggs discarded today. observed bbq, beans, and cut lettuce not date marked today. lettuce di |
| 2014-02-11 |
19 |
observed omelets holding at <135f on the steam table today- discarded to correct and water was added to the steam pot. tilt form given as an alternative option today. hold tcs foods hot at 135f or more.3-501.16 |
| 2014-02-11 |
45 |
observed 2 crock pots onsite that are used for bbq and other foods that are for house hold use only. equipment must be ansi/nsf certified for commercial use.4-205.10 |
| 2013-07-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking date mark any tcs food that is rte(ready-to-eat) and held for >24 hours after it is opened- observed shredded cheese and boiled eggs in need of dat |
| 2013-07-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding hold tcs foods hot at 135f or more- observed sausage patties stored at 165f during inspection. |
| 2013-07-18 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencywash and sanitize the ice machine more frequently- observed small build up today on the inside. cleaned during inspection. |
| 2013-07-18 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-04-19 |
43 |
protect single-use articles in storage. observed disposable fork; spoon; and knife containers open; with the plastic bag not covering them. covered during inspection with the bag. |
| 2013-04-19 |
19 |
hold foods hot at 135f or more. observed eggs on the steam table today at less than 135f. keep water level in the steam unit at the correct levels to ensure it works correctly. tilt forms also given today. eggs discarded today. |
| 2013-04-19 |
2 |
all employees need to know the big five illnesses as discussed. handout provided today. |
| 2012-12-11 |
44 |
|
| 2012-12-11 |
19 |
potentially hazardous food shall be maintained at 135 f or above. observed eggs on buffet line at 122 f. cdi- eggs were removed from buffet line and discarded and replaced with freshly cooked eggs at 177 f. |
| 2012-12-11 |
2 |
the person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relatet to diseases that |