| Violation Date |
Code |
Description |
| 2018-08-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the handle of the t |
| 2018-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly land on prepared wraps. cdi - discarded wraps. advised to have fly tape in facility underneath and behind equipment (to prevent contamination) to help control pests. |
| 2018-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product throughout facility in the temperature danger zone. refer to temperature chart. cdi - pulled all product to walkin cooler to rapidly cool. all product |
| 2018-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed meatball in temperature danger zone at the hot holding well on the prep line. refer to temperature chart. cdi - educated pic corey, about proper hot holding t |
| 2018-01-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing in between tiles throughout the kitchen. advised to repair. 6-501.11 floors, walls, and ce |
| 2018-01-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-01-03 |
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. repeat violation. observed quat sanitizer buckets below 200 ppm. cdi - refilled buckets to proper |
| 2018-01-03 |
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 working container of olive oil not labeled. cdi - pic labeled container. |
| 2018-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed product in the ice bath prep unit in the temperature danger zone. refer to temperature chart. cdi - educated to prevent overstacking in each individual contain |
| 2018-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed broccoli soup in the temperature danger zone. refer to temperature chart. cdi - educated to use thermometers more often. food employee reheated in the microwave to proper temp |
| 2017-07-20 |
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 dish washer not washing hands between handling dirty items and |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature throughout facility. refer to temperature chart. cdi - educated to not overstack product. educated to not store in cold holding until properly cooled |
| 2017-07-20 |
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 repeat violation. observed product out of temperature. refer to temperature chart. all |
| 2017-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly in the prep area. observed ants in the dishpit. advised to keep facility free from pests. facility will be switching to sterotech pest control. |
| 2017-07-20 |
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. observed quat sanitizer bucket at 100 ppm. advised to refill buckets more often. soak wiping cloth |
| 2017-07-20 |
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 cup lips not protected from contamination |
| 2017-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit gasket torn away from reach in door. advised to repair. |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing inbetween tiles in the back prep line, thus creating a floor that is not easily cleanable. observed food deb |
| 2016-12-09 |
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. repeat violation. observed missing tile in the dish pit. advised to replace tile. |
| 2016-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked above 3 compartment sink. |
| 2016-12-09 |
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. observed wiping cloth not stored in the sanitizer solution. cdi - pic placed the rag in the solution |
| 2016-12-09 |
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 repeat violation. observed multiple products in the walkin cooler cooling with the li |
| 2016-12-09 |
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 one container of cut melon without a date label on it. cdi - educated about date marking on the product. placed a la |
| 2016-12-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed seafood gumbo not meeting the time/temperature criteria for reheating. 3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f if food |
| 2016-12-09 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food hand |
| 2016-10-10 |
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 dishwasher handle soiled equipment then move to organize the c |
| 2016-10-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one of the two soap dispensers in the mens bathroom empty. cdi - provided soap to the soap dispenser. |
| 2016-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed one product, arugula at the buffet, overstacked. cdi - educated about being aware of the chill line in containers to prevent overstacking. removed excess produ |
| 2016-10-10 |
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 tile in the dishpit broken. advised to fix tile to prevent water damage to fa |
| 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 ham cooling down in the walkin cooler in a container with the lid covered. cdi |
| 2016-05-13 |
45 |
4-501.11 maintain equipment in good repair. observed low reach in cooler below registers to have an internal temperature above 45 f (see temp chart). ice build up present in unit. cdi- pic unplugged unit to allow for defrost. all tcs foods were removed fr |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cantaloupe and salsa in low reach in cooler below registers to be above 45 f (see temp chart). cdi- items were taken to walk in cooler for rapid cool down. |
| 2016-02-02 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. observed that facility uses a powerdrill and a powerdrill attachment to mix sauces and product. advised to use some sort of a protection barrier for the prod |
| 2016-02-02 |
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 cooked noodles in a prep cooler that was out of temperature and potato salad a |
| 2015-08-04 |
47 |
he (general comment) 4-601.11 (c ) 4-602.134-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (behind conveyor broiler) |
| 2015-08-04 |
45 |
4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2015-08-04 |
14 |
4-601.11(a) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved ice machine collecting mold in need of cleaning. cdi ice machine cleaned during inspection. |
| 2015-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microbial build up on interior of ice machine. also observed build up on soda nozzles. cdi-all items cleaned |
| 2015-01-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed stained and gouged cutting boards being used at front prep lines. pic stated that they are due for resurfacing in the next month. |
| 2014-07-28 |
8 |
hand sinks shall be equipped with hand drying equipment. (6-301.12) observed front hand sink without paper towels. cdi-towels provded. |
| 2014-07-28 |
14 |
sanitizer shall be at correct concentration. (4-501.114) observed a bucket of quat sanitizer measuring 0ppm on test strip. cdi-sanitizer remade to proper concentration. |
| 2014-07-28 |
47 |
non food contact surfaces shall be clean to sight and touch (4-601.11) observed build up on dish racks used in dish machine. |
| 2014-02-18 |
42 |
properly air dry utensils. (4-901.11) observed large amount of pans stacked wet. |
| 2014-02-18 |
31 |
use proper cooling methods. (3-501.15) observed cooked noodles cooling in deep pans. noodles reached proper cooling parameters. cdi-noodles divided into shallow pans. |
| 2014-02-18 |
17 |
properly reheat foods for hot holding (3-403.11) observed three pans of broccoli cheese soup reheated from hermetically sealed, commercially processed frozen bags on hot well below 135f. pic stated that soup had been placed on hot well a couple minutes pr |
| 2013-08-21 |
31 |
properly cool foods. observed just cut tomatoes put into cold hold prep cooler. tomatoes were being used to assemble sandwiches for catering. cool tomatoes in walk in cooler to at least 45f before putting into prep cooler or into sandwiches for catering t |
| 2013-08-21 |
14 |
food contact surfaces shall be clean to sight and touch. observed microbial build up on ice machine. cdi-cleaning started. |
| 2013-02-21 |
20 |
cold holding items shall be 45 degrees or less. observed cut tomatoes at 50 degrees and uncooked zucchini pasta at 120. cdi- items placed in cooler. |
| 2013-02-21 |
42 |
after cleaning and sanitizing; equipment and utensils shall be air-dried. observed allergin kit wet and multiple pans stacked wet. |
| 2013-02-21 |
17 |
ready-to-eat food taken from a commercially processed package; shall be heated to a temperature of at least 135 degrees f for hot holding. observed pot roast at 110 degrees after being reheated in microwave. cdi- item reheated in microwave. |
| 2013-02-21 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed track of cooler (by ice machine) in need of cleaning. |
| 2013-02-21 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed pans soiled with food debris. cdi- soiled items removed from shelf and taken to dish washing area. |