| Violation Date |
Code |
Description |
| 2018-11-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored above food for the facility. |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit gaskets and doors and interior of reach in soiled with pink and black debris, and interior of hot unit soiled with food debris. repeat |
| 2018-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed tongs, bowls, and serving tray tops that were wet stacked. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the fl |
| 2018-11-06 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employee handling food without wearing hair restraint. |
| 2018-11-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unidentified bottles of chemicals not labeled. cdi items disposed. |
| 2018-11-06 |
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/pfobserved facility not check veggies a |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved spinach, cheddar cheese, and mayo that was held in ice bath since 5:45am and did not check temperature before placing for later use. cdi items discarded. observed rice that was s |
| 2018-11-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce stored above precooked items, deli salads, and other rte items in walk in units. cdi items reorganized. |
| 2018-11-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed chiles with white and black debris growing on top. cdi items discarded. |
| 2018-09-07 |
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.-pobserved employee handle money with one hand and continue food prep with |
| 2018-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employees using handsink to rinse rags and fill buckets. cdi employees moved. repeat. |
| 2018-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved carrots on line and hotdogs and bratswurst in odr that were holding below 135f. cdi items reheated. suggested facility use time for hot items since they are held within 4 hours. |
| 2018-09-07 |
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/pfobserved facility using tphc for sala |
| 2018-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans in kitchen that were covered with dust. |
| 2018-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and provolone that was held above 45f in odr. cdi items held on time since prepped and discarded within 4 hours. |
| 2018-06-11 |
53 |
6-501.15 cleaning maintenance tools, preventing contamination - removed pulled water area on floors throughout back prep area. this can be considered a trip hazard. |
| 2018-06-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed 2 door cold hold unit not adeqautely keeping foods cold. tcs foods stored inside had to moved to walk in cooler. refrain from using unit until servicing is done. vr |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese stored in 4 door refrigerator aboved 45 degrees. observed lettuce in the walk in cooler sotred above 45 degrees. also observed cut melons and cheeses being stored at the |
| 2018-06-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a box of tomatoes in the walk in cooler that was adulturated. cdi- pic voluntarely discarded foods. |
| 2018-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed service employee filling water picture up with water at hand washing sink. cdi-educated pic about corrective actions. |
| 2018-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved canned mushrooms, potato salad, diced boiled eggs, lettuce, tomatoes, and yellow american cheese that was stored as cold above 45f. observed large batches of mixed lettuced store |
| 2018-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved two trays with sticker and small food debris, can opener, and plates in front area with food debris. cdi items placed back at sink for washing. repeat. |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterior of trays with leftover sticker debris and fans in kitchen covered with dust. |
| 2018-03-05 |
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 grilled bologne, tuna salad, lettuce, and tomatoes that were tightly cover |
| 2017-12-28 |
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 mounted fans near main dish machine were dusty. |
| 2017-12-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no chlorine test strips available or in use in odr (and sanitizer measured quite a bit higher than allowed). cdi - test strips provided from office. repeat violat |
| 2017-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer bucket in odr kitchen unlabeled. cdi - labeled during inspection. repeat violation. 7-204.11 provide sanitizer at correct concentrations, diluting |
| 2017-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two trays stored as clean but each had a few food particles left on them. cdi - they were removed to be rewashed, rinsed, and sanitized. many other t |
| 2017-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies in the kitchen. repeat |
| 2017-09-26 |
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. facility has made progress but observed some peeling pain near the large dishmachine. |
| 2017-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips available for the chlorine based sanitizer in odr. cdi by providing test kit. |
| 2017-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and lids near the 3 comp sink stacked while wet. repeat with improvement noted. |
| 2017-09-26 |
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 bagged lunches cooling at a rate of 0-1f per 30minutes. items were bagged |
| 2017-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle stored in odr. cdi by disposal. |
| 2017-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products stored on the salad bar buffet above 45f, including but not limited to: shredded cheese at 50f, and boiled eggs at 48f in the center, lettuce and mixed greens at 57f. c |
| 2017-09-26 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed hot dogs removed from reheating with some only 110f in the center. cdi by continuing to reheat to 202f. |
| 2017-06-09 |
21 |
3-501.18 discard food requiring date labels once expired or if incorrect. observed 2 small containers of turkey and bologna with an incorrect 5/19 open date. cdi by disposal. |
| 2017-06-09 |
19 |
3-501.16 (a) maintain hot foods at or above 135f. observed hamburgers in a hot holding unit mistakenly unplugged at 126f. cdi by reheating to 185f. |
| 2017-06-09 |
36 |
6-501.111 keep premises free of insects. observed a few fruit flies in the 3 comp sink area. |
| 2017-06-09 |
14 |
4-602.11 (e)(4) clean equipment used to store non tcs foods at a frequency to prevent accumulation of build up. observed build up inside the large ice machine. 4-601.11 (a) maintain food contact surfaces clean to the sight and touch. observed food debris |
| 2017-06-09 |
42 |
4-901.11 (a) air dry utensils after cleaning and sanitizing. observed metal sheet pans, lids plastic food containers and plastic drinking cups stacked while wet. |
| 2017-06-09 |
47 |
4.601.11(1) keep equipment cleaned. observed minor build up on odr gasket and shelving under the grill. |
| 2017-06-09 |
51 |
6-501.18 maintain hand sinks clean. observed minor build up at hand sink near the 3 comp sink area. |
| 2017-06-09 |
53 |
6-501.11 maintain floors, walls and ceilings and attachments in good repair. repair wall areas with damage and peeling paint. repair hood system blown out lights and walk in cooler lights. 6-502.12 maintain floors, walls, ceilings and attachments in clean |
| 2017-06-09 |
45 |
4-501.11(a) maintain utensils in good repair. continue efforts to replace gouged/damaged gray serving trays. many have already been replaced. |
| 2017-03-24 |
31 |
3-501.15 allow for rapid cooling using approved methods. observed grilled chicken cooling while double wrapped in plastic. observed beans soaking in 90f water while wrapped. observed sheet pans of bologna covered with a plastic bag while stacked closely |
| 2017-03-24 |
53 |
6-501.11 maintain floors, walls and ceilings in good repair. observed peeling paint on columns in the main dishroom- work order is in place.6-501.12 maintain floors, walls, ceilings and attachments clean. clean the fan cover attached to the wall in the ma |
| 2017-03-24 |
47 |
4-602.13 observed minor debris on tray shelving. |
| 2017-03-24 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed the back dishmachine not meeting proper final rinse temp. |
| 2017-03-24 |
45 |
4-202.11 food contact surfaces shall be smooth and easily cleanable. continue efforts to replace cracked/damaged comparmentalized serving trays. |
| 2017-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans stacked while wet. |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding in odr at 47f and tomatoes at 47f. cdi by removing to cool down to 45f. |
| 2017-03-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a few chicken patties as low as 113f on the odr steam table. cdi by reheating to 200f. |
| 2017-03-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed sausage patties still at 89f after 2 hrs. cdi by voluntary disposal. observed sliced bologna, grilled chicken and bagged bo |
| 2017-03-24 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the small dishmachine at a max of 157f on the thermoplate (160f required) surface and decreasing with each cycle. vr |
| 2016-11-16 |
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. -pf observed one pan of breakfast sausages reported by the pic to be thawing. observed |
| 2016-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth not stored inside sanitizer in between uses. |
| 2016-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice inside the back area handsink near the walk in coolers. explained that handsinks should not be used as dump sinks. cdi by cleaning while onsite. |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal food containers stacked while wet in odr. repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2016-11-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed metal pans with damaged corners. 4-501.11 maintain equipment in |
| 2016-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up inside odr prep cooler gaskets. observed minor build up inside the odr dessert cooler. observed build up on walk in cooler shelving inside |
| 2016-11-16 |
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 dust build up on fans throughout and some neighb |
| 2016-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the back area 3 comp sink leaking. 5-402.13 maintain sanitary sewage system.-p observed a slow draining floor drain under the 3 comp sink. |
| 2016-08-10 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed pressure line in disrepair. cdi by reparing while onsite. |
| 2016-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor air drying in the odr area with small plastic containers and plastic drinking cups. 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in |
| 2016-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a small presence of fruit flies around the entry door of the kitchen. |
| 2016-08-10 |
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 bags of cooked eggs improperly cooling inside a covered bakers rack with l |
| 2016-08-10 |
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 opened canned beets stored from 8/3, observed sliced tomatoes stored greater than 24 hours with an incorrect label. observed a meta |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bologna left out on the prep line while making sandwiches for one hour at 64f. observed bologna sandwiches bagged inside the walk in cooler since yesterday at 50f for an unspeci |
| 2016-08-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed scrambled eggs cooked in bags stored as high as 70f after 3.5 hours. cdi by voluntarily disposal. |
| 2016-08-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf was unable to confirm that the dishmachine is sanitizing at 180f. was unable to trigger a thermolabel on 2 separate runs. vr- contact maintenance to |
| 2016-08-10 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a few spoiled tomatoes inside a produce box. cdi by voluntarily disposing all. |
| 2016-08-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink in the main kitchen near the hot holding cabinets. cdi by providing. |
| 2016-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal sheet pans stored as clean with food debris in the main kitchen. observed small food container stored with food debris to air dry in odr. 4-501. |
| 2016-04-26 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed damaged air thermometer inside the 4 door cooler. cdi- replacement provided. |
| 2016-04-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the handsink on the end of the cookline blocked with several rolling containers. cdi by removing. |
| 2016-04-26 |
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 squeeze bottles not labeled in the odr. |
| 2016-04-26 |
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 2 sheet pans of chicken stored in the freezer with a date label of 4/17, however pic stated t |
| 2016-04-26 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c dishmachines must work in accordance with data plates. observed the dishmachine gauges not reading properly and not reach final rinse temp. |
| 2016-04-26 |
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 minor splatter on the wall in odr near the hands |
| 2016-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor cleaning needed on shelving used to store trays, shelving inside walk in cooler 2, and around the gaskets of the 4 door cooler in odr. |
| 2016-04-26 |
45 |
4-501.11 maintain equipment in good repair. replace/repair torn air curtain on walk in cooler 2 and torn gasket on walk in freezre. 4-502.11(a) maintain utensils in good repair. replace any damaged inmate serving trays. |
| 2016-03-02 |
54 |
6-305.11 designate area for employee personal food and beverages. observed storage on upper shelving of the wic. |
| 2016-03-02 |
6 |
2-301.14 food emploiyees shall clean their hands before donning gloves and after engaging in activiies that contaminate them. observed an odr employee enter 2 doors into the kitchen and donn gloves without washing hands and an inmate enter the kitchen to |
| 2016-03-02 |
14 |
5-501.112 maintain final rinse temp of dishmachines at 180f-194f. observed hot water sanitizing dish machines reaching a final rinse temp max of 150f at arrival. cdi- larger dishmachine was repaired prior to departure, smaller unit still needs repair (vr) |
| 2016-03-02 |
18 |
3-501.4- quickly cool foods with a total of 6 hours to 45f. observed sausage patties from 6am, burgers and peas from yesterday above 45f. cdi by voluntary disposal. |
| 2016-03-02 |
20 |
3-501.16(a)(2) maintain cold foods at 45f or below. observed lettuce on inmate serving line above 45f and lettuce on the odr ice bin above 45f (see temperature observations chart). cdi by voluntary disposal/addition of ice. |
| 2016-03-02 |
21 |
3-501.18 discard food requiring a date label, once the window has expired or the label is incorrect. observed a tcs product marked with an 8 day hold time. cdi by correction (voluntary disposal required for future violations). |
| 2016-03-02 |
31 |
3-501.15 quickly cool foods using approved methods. observed products cooling in deep pans while covered in the wic and above 45f after 6hrs. cdi by voluntary disposal. |
| 2016-03-02 |
38 |
2-402.11 (a) use beard guards to retrain body hair from contacting food or utensils. observed odr employee preparing food with a beard and no hair restraint. |
| 2016-03-02 |
41 |
3-304.12 store in use utensils in a clean, dry place or in 135f or greater water. observed tongs for odr stored in a pan of cold water. |
| 2016-03-02 |
1 |
2-103.11 persons unneccesary to the food establishment are not allowed in the food prep areas. observed an officer use the odr handsink to wash hands and a patron reach over the odr steam table sneeze shield to grab a plate. cdi- educationprovided. signs |
| 2016-03-02 |
44 |
3-304.15 ensure that steam guard gloves are properly used for one purpose. gloves are approved for food contact use but should be w/r/s properly and used for no other purpose. observed gloves used to directly dispense cooked food. |
| 2016-03-02 |
42 |
4-903.11 store cleaned utensils in a clean location. observed clean trays stored on a storage rack with build up, ice scoop permanantly attached to the large ice machine and inside a holder with build up. |
| 2016-03-02 |
53 |
6-201.13 observed build up behind the back wall of the 3 comp sink near the garbage disposal. 6-501.11 door seal of the walk in freezer door needs repair. |
| 2016-03-02 |
49 |
5-203.14 provide backflow preventer at the hose connected to the back handsink near the walk in coolers. repair the leak at the 3 comp sink and handsink at the walk in coolers (repaired while onsite). observed a pipe used from the handsink plumbing for wa |
| 2016-03-02 |
13 |
3-302.11 (a)6 food shall be protected by using packaging and overwrap. observed dry peas left uncovered in the dry storage room. (1) store damaged food separately for return to vendor. observed a dented can stored in dry storage room for use. cdi by cover |
| 2016-03-02 |
46 |
4-501.15 dishmachine must operate in accordance with the data plate. observed dishmacine not reaching proper final rinse temp at arrival. cdi by repairing larger unit. vr- smaller unit needs repair within 10 days. |
| 2016-03-02 |
47 |
4-601.11 maintain equipment clean. observed cleaning needed on and inside the hot holding unit and on the smaller dishmachine clean drainboard. |
| 2016-03-02 |
45 |
4-101.11 food contact surfaces shall be smooth and easily cleanable. observed damaged plastic serving trays and metal pans with damaged corners. |
| 2015-11-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p- clean and sanitize tea urn nozzles at a frequency to prevent build-up. observed build-up on the table mounted can opener. wash-rinse-sanitize regularly. cdi- can opener removed from se |
| 2015-11-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf- maintain hand sink accessible. observed a hose wrapped around the basin of the hand sink. store the hose in a manner to allow access for proper hand washing. cdi- hose was removed during |
| 2015-11-03 |
20 |
*3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain tcs foods at 45 f or below. romaine/spinach salad mix at the salad bar measured 67 f due to the 4 inch pan not being complet |
| 2015-11-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf all ready-to-eat tcs foods prepared or after opened shall be date marked. observed cooked/ cooled bbq from the freezer not date marked once pul |
| 2015-11-03 |
37 |
3-306.11 food display-preventing contamination by consumers - p maintain food products on display protected. observed uncovered desserts and apples stored for grab and go on a sliding door cooler on the serving line exposed to customers obtaining products |
| 2015-11-03 |
49 |
5-203.14 backflow prevention device, when required - p provide a backflow prevention where required. observed drink dispenser attached to plumbing below the hand sink with no back flow provided.5-205.15 system maintained in good repair - p- observed mino |
| 2015-11-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c walls shall maintained in good repair. observed peeling paint on the walls at the cook line and dish area.6-201.11 floors, walls and ceilings-cleanability - c floor,walls,ceilings, and attachments shall |
| 2015-11-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking/lockers or other suitable facilites - b provide a designated area for employee storage. observed employee pesonal items stored with drinking cup used for customer drinks at t |
| 2015-11-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c all equipment shall be maintained in good repair. observed the self-closing lid on the soup kettle damaged. repair or replace the lid or soup shall be placed under the sneeze guard. observed the s |
| 2015-08-07 |
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 peeling paint on the walls of the large dishmachine area. |
| 2015-08-07 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed the final rinse temperature digital gauge not properly reading. |
| 2015-08-07 |
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 an opened bag of spinach opened 3 days ago without a date label. 3-501.18 discard the food requiring date labels once time/temperat |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on the salad bar above 45f, including but not limited to: cut lettuce 50f, diced ham 55f and spring mix 49f. cdi by removal to cool down and replaced diced ham at 33f. |
| 2015-08-07 |
10 |
3-202.11 temperature - p,pfpotentially hazardous foods must be received at 45f and below. observed 2 pans of baked beans received from jail north at 48f. cdi by pic voluntarily discarding. |
| 2015-08-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the handsink in the small dishmachine/3 comp sink area blocked with large rolling carts in front. also observed the nearest handsink to the smaller dishroom wit |
| 2015-03-04 |
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 cutting cucumbers for salad bar with bare hands. cdi hands washed and gloves donned. |
| 2015-03-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee dump ice in handsink. cdi ice taken out. |
| 2015-03-04 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed thermometer that was stored soiled with food debris. cdi item moved for cleaning. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight a |
| 2015-03-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken patties, potatoes, and burgers held below 135f in hot box. cdi items discarded. |
| 2015-03-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without a hair restraint. |
| 2015-03-04 |
46 |
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 food employees actively washing dishes with water at 96f. cdi hot water added to increase temperat |
| 2015-03-04 |
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 baked beans, cole slaw, macaroni and cheese from north jail that was labeled with date food delivered and not when food prepared. |
| 2014-10-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with dusty fans in facility and drawer o |
| 2014-10-23 |
41 |
3-304.12 in-use utensils, between-use storage - c. 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed facility with cup us |
| 2014-10-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-10-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with spinach and cheese above 45f in an ice ba |
| 2014-10-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with trays and metal containers with stickers lef |
| 2014-10-23 |
8 |
5-202.12 handwashing sinks, installation - pf. 5-202.12 provide at least 100f water at handsinks.-pf. observed back handwashing sink near kettles with no hot water. verification required. |
| 2014-06-17 |
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 tray and two plates in facility soiled with debris. cdi items moved to dish machine for washing |
| 2014-06-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed lettuce at fron prep table at 60f, tomatoes at 55f, spring mix and lettuce on |
| 2014-06-17 |
36 |
6-501.111 controlling pests - pf. maintain premises free of pests. observed flies around drains throughout the facility. repeat. |
| 2014-06-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c. items shall be fully dried before stacking. observed trays and metal trays and lids wet stacked. repeat. |
| 2014-06-17 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c. a warewhasing machine shall be operating according to data plate and manufacturers instructions. observed main dish machine not properly moving dishes through machine. cdi item repa |
| 2014-06-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to preclude accumulation of debris. observed debris build up on front reach in units. |
| 2014-01-09 |
26 |
7-102.11 common name-working containers. observed in officer dining, sanitizer was in the soap bucket and soapy water was in the sanitizer bucket. cdi - pic instructed to reeducate staff. |
| 2014-01-09 |
8 |
6-301.14 handwashing signage. provide a handwashing sign in the inmate bathroom. |
| 2014-01-09 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures. hot water sanitizing dish machine was not sanitizing food trays used for food contact as required. cdi. |
| 2014-01-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure cassorole or items being sent back to the other location keep their original date mark of when they were produced. observed casserole no lo |
| 2014-01-09 |
6 |
2-301.14 when to wash. hands must be washed when hands are contaminated. observed an inmate blow his gloves up with his mouth and then put them on his hands. cdi - pic instructed the inmate to rewash his hands and put new gloves on to work with food. |
| 2014-01-09 |
31 |
3-501.15 cooling methods. use approved methods for cooling foods requiring temperature control. observed bolonia and cheese in the bagged lunches was 54f in small bags in the walk-in. cdi - this was moved to the freezer to rapidly cool. cooled to 39f b |
| 2014-01-09 |
42 |
4-901.11 equipment and utensils, air-drying required. wet stacked pans and food trays were observed. air dry, after sanitizing, and before stacking. |
| 2014-01-09 |
46 |
maintain the dish machines to operate properly. observed the smaller dish machine was not working and had been taken out of service. repair. repair the door on the small dish machine in the officer dining area. |
| 2014-01-09 |
53 |
repair the floor throuhgout. observed the floor is damaged in several places. |
| 2014-01-09 |
36 |
6-501.111 controlling pests. maintain the premisis free of pests. observed a few flies around drains throughout the facility. |
| 2013-09-30 |
20 |
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. observed iceberg lettuce and spring mix on the salad bar at 54f and 59f, respectivly. cdi- placed b |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed a few old stickers still in place on containers containing salad cooler items. also, items held over such as samples ect, need to be clea |
| 2013-09-30 |
26 |
.7-102.11 common name-working containers. keep working containers of chemicals labeled with the common name of the food such as buckets used for sanitizer soap. cdi. |
| 2013-09-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain the ice machine clean to sight and touch. |
| 2013-09-30 |
53 |
maintain the floor in good condition. observed the floor in poor condition in several areas. repeat violation. |
| 2013-09-30 |
31 |
3-501.15 cooling methods. use approved methods for cooling foods. observed a tightly covered pan of sausage from breakfast at 68f. cdi, vented. |
| 2013-03-18 |
53 |
repair the floor throuhgout. observed the floor is damaged in several places. |
| 2013-03-18 |
45 |
maintain utensils and equipment in good repair. observed a sink that would not turn off. also; the refrigerator used for sample packs (food held for 3 days after serving/ not for human consumption.) was holding at 54f. |
| 2013-03-18 |
21 |
observed a cart of food past the 4 day allowance for date marking. this food was being held for inventory purposes according to staff and was pushed to the side and not with the rest of the food. cdi; cart was labeled as do not serve. |
| 2013-03-18 |
19 |
maintain tcs foods at 135f or greater. rehydrated apple product must be held at temperature after rehydrated. observed product being served at 95f. cdi. |
| 2013-03-18 |
6 |
an employee who was handling dishes; removed her gloves; dried her hands with a towel; and then put new gloves on to work with ready to eat foods. handwashing is required before donning gloves to work with food. cdi. |
| 2012-12-31 |
21 |
foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed bagged lunches with sandwich meat on day 8. cdi by discarding. |
| 2012-12-31 |
53 |
observed floor damage in several places. repair |
| 2012-12-31 |
46 |
repair the leak in the sanitizer compartment of the 3 compartment sink. sink is draining to the floor rather than properly through the drainage system. |
| 2012-12-31 |
14 |
sanitizer dispenser was not working properly by the large (dragon) dish machine. the other dispenser was empty. cdi by filling the other dispenser. facility called for repair on the first dispenser and must get sanitizer from the working dispenser unti |