| Violation Date |
Code |
Description |
| 2018-11-26 |
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 freshly cut melons cooling in tightly wrapped container in walk in unit. c |
| 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 one plate of brie cheese from 11/19 in walk in unit #1. cdi: brie voluntarily discarded. points |
| 2018-09-14 |
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 two large containers of cooked cream sauce (around 150f) cooling in deep m |
| 2018-09-14 |
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 undated cream cheese in one of the walk in units. cdi: cream cheese discarded. repeat. great improvement shown since the previous i |
| 2018-04-05 |
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 at dish machine change gloves after moving from dirty |
| 2018-04-05 |
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 meat balls, chicken wings, and brie cheese with no date labels in walk in numbers 1 and 3. observed chicken with an incorrect date |
| 2018-04-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled oragne chemical on prep table across from ovens. cdi: chemical voluntarily discarded. |
| 2018-04-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic pans with sticker/tape residue left on them after the warewashing process. cdi: pic had employee remove stickers and told them to chec |
| 2018-04-05 |
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 an unlabelled bottle of oil on prep line. |
| 2018-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed slight damage to heating coil on door to walk in #7. pic stated that the unit already had repair order placed. |
| 2018-04-05 |
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 cooked chicken cooling in a plastic wrapped container in walk in #2. cdi: |
| 2017-11-29 |
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 ac/heat vents near clean dish rack and dish mac |
| 2017-11-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed two employees preparing food with beards however not wearing beard guards. 2-303.11 remove jewelry on hands and |
| 2017-11-29 |
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 chicken wings cooked last night around 5:00 pm according to pic. cdi- pic was able to date these tcs foods. note: if facility does |
| 2017-11-29 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p- observed facility with approved noncontinuous cooking documentation however par cooked chicken was not labeled as such. cdi |
| 2017-11-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf- observed high temp dish machine being used at 155-157f. cdi- pic was able to bring the high temp dish machine up to 186f before the end of the inspect |
| 2017-11-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p- observed dish machine employee handle soiled equipment and then wash hands with gloves still on. cdi- ehs instructed employee to discard gloves and wash hands |
| 2017-09-15 |
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 repeat- observed melon (50f), cooked peas (67f), egg salad (50f), slaw (50f) and po |
| 2017-09-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed a box of unwashed berries stored on top of a covered container of rte sliced tomatoes. ehs did not observe any cross contamination. cdi- pic was able to correct the storage order. |
| 2017-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies near dish pit. |
| 2017-09-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed one employee wash hands and then turn the faucet off with her bare hands. this action re |
| 2017-09-15 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed a walk in cooler condenser leaking and in need of repair. observed ice build up on the walk in freezer floor and door. also observed a non functional walk in cooler. facility is not using the n |
| 2017-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed a stack of wet bowls on clean storage rack. also observed several stacked pans and bowls with water marks on them. |
| 2017-06-08 |
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 floors in hard to reach areas on the floors in |
| 2017-06-08 |
45 |
4-501.11 maintain equipment in good repair.- observed a walk in cooler condenser leaking and in need of repair. pic stated the work order has been in place and repairs will be me made by the end of business today. |
| 2017-06-08 |
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 repeat- observed cut bri cheese, lettuce, and potato salad tightly wrapped and cool |
| 2017-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several stacks of pans with minor food debris build on them and stored clean. ehs observed all other food contacts surfaces cleaned. cdi- pans were m |
| 2017-06-08 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented.-p- observed a bag of beats with white growth on the beats. cdi- pic voluntarily discarded the bags of beats. |
| 2017-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed meat slicer soiled. pic and employees stated the slicer was not used this morning. cdi- pic was informed the slicer should be cleaned at least every |
| 2017-02-06 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p - 0pts- observed chicken being par-cooked with written procedures. however, chicken was not labeled as marked or seared. cdi |
| 2017-02-06 |
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 .5pts- observed cooked potatoes, cooked beans, melon and tuna salad at 50f in the w |
| 2017-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed ham at 120f on buffet line. cdi- employee reheated the ham to 165f. |
| 2017-02-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several fruit flies near 3 comp sink. contact pest management to reduce issue. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat .5pts- observed several gaskets with food debris build up in them. clean as needed to reduce build up. |
| 2017-02-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several working oil and vinegar bottles not labeled. |
| 2016-09-09 |
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. observed wall near floor under pass through in dish area damaged and in need of repair |
| 2016-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in 2 in need of cleaning. |
| 2016-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack to store clean dishes in need of cleaning. |
| 2016-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked coming out of dishwasher. |
| 2016-06-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishmachine unable to reach 180 degrees and chemical backup not working. verification required. |
| 2016-06-20 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in prep sink . cdi corrected by instrruction. |
| 2016-02-19 |
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 brie in cooler 1 greater than 41 degrees held more than 4 days triple cream cheese held gre |
| 2016-02-19 |
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 pork au jus cooling in walk in 1 at rate of .3 degrees /minute . cdi cooling method changed to shallow pans to facilitate |
| 2016-02-19 |
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 pork au jus observed cooling in ice bath in large volume . cooling rate did not |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-19 |
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 wall under pass through in dishwashing area in need of repair. pic states re |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave and vents in walk in soiled with debris. |
| 2015-11-05 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee peeling carrots without washing them prior to use. |
| 2015-11-05 |
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 mozzerella cheese that was not dated and two packages of butter that was held over 7 days. cdi |
| 2015-07-07 |
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 poblano peppers, lettuce, black beans that were tightly covered in walk i |
| 2015-07-07 |
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 packages of proscuitto that was held over 7 days. cured meats that are labeled keep refrigerat |
| 2015-03-19 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed facility not identifying parcooked fish, chicken, and beef before being offered for sale. repeat. cdi racks labele |
| 2015-03-19 |
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 tomatoe sauce in a tall plastic bin tightly covered cooling. cdi item sep |
| 2015-03-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without proper hair restraint. |
| 2015-03-19 |
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. phf/rte foods that are 41f or below have a 7 day shelf life and 42-45f have a 4 day shelf life-p. observed f |
| 2015-03-19 |
47 |
44-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans in walk in units and underside of mixer cages soiled with debris. repeat. |
| 2015-03-19 |
46 |
4-204.113 warewashing machine shall be provided with an easily readable data plate affixed to the machine by the manufacturer that indicates the temperature, pressure, and conveyor parameters. observed dish machine data plate no longer readable. |
| 2014-11-06 |
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 underside of mixers with food debris. |
| 2014-11-06 |
30 |
8-103.11 documentation of proposed variance and justification - pf. 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed vacuum packaged duck confit without documentation. cdi item discarded. variance ap |
| 2014-11-06 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. 3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf. observed facility with vacuum packaged duck confit without prior approval. cdi item discarded |
| 2014-11-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 boiled eggs in coo |
| 2014-11-06 |
16 |
3-401.11 raw animal foods-cooking - p,pf. 3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed facility not following procedures for noncontinuous cooking for chicken |
| 2014-11-06 |
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 metal container and food contact piece of mixer equipment |
| 2014-07-08 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw animal foods that are parcooked shall have written procedures and approval from a regulatory authority. observed facility parcooking salmon, and chicken and were unable to produce written procedures. cdi appli |
| 2014-07-08 |
4 |
2-401.11 eating, drinking, or using tobacco - c. eating and drinking shall occur in designated areas, where food prep does not occur. observed employees eating during food preparation. |
| 2014-07-08 |
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 pans of rice at 132-125f, and pans of roast beef at 117f that was for a banquet. cdi |
| 2014-07-08 |
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 butter sitting on grill at 88f. cdi item discarded. |
| 2014-07-08 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. phf/rte foods shall be disposed once they pass the 7 or 4 day shelf life. observed cappicola and proscuito, that says keep refrigerated, in faci |
| 2014-07-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c. keep physical facilities clean. observed floors in coolers adn freezers of storage room with debris. |
| 2014-03-19 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. dented cans shall be sepearated in a seperate area from cans in good condition. observed 4 dented cans in dry storage area. cdi items moved to a different area. |
| 2014-03-19 |
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 a 3 soiled dishes in clean dish area. cdi dishes sent to dish machine. |
| 2014-03-19 |
6 |
2-301.14 when to wash - p. employees shall wash their hands in between glove changes. observed employees change gloves with out handwashing. cdi employees washed hands. |
| 2013-09-27 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for vacuum sealing cooked meats, vr to check to see if procedure has been discontinued. |
| 2013-09-27 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed facility doing vacuum packaging of cooked pork, beef, raw fish. fish cannot be sealed unless it is frozen before, during and after |
| 2013-09-27 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on banquet menus, vr to check menus. |
| 2013-09-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed wings, lettuce with no date marking, cdi. |
| 2013-03-15 |
14 |
dish machine must sanitize as required by the rules. observed the dish machine was not sanitizing by high temperature or by sanitizer. the sanitizer portion was repaired. cdi. |
| 2013-03-15 |
19 |
in the hot box in employee dining; chicken and vegetables were as low as 131f. cdi by placing back in the steamer. |
| 2013-03-15 |
27 |
facility must be in compliance with 3-502.12 which includes a haccp plan in order to rop foods. observed facility does a limited amount of rop. discontinue or comply with this section of the rules or apply for a variance from the state (also requires a |
| 2013-03-15 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. provide a consumer advisory on the menu for catering which meets the rules. disclosure and reminder are required. curren |
| 2012-12-13 |
6 |
employees must wash their hands before donning gloves to work with food. observed a few employees put on gloves without washing their hands first. cdi by instruction. |
| 2012-12-13 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wet wiping cloths stored on tables. |
| 2012-12-13 |
31 |
foods made from room temperature ingredients must be cooled using approved methods within 4 hours. observed several trays of cut melons; sandwiches; ect which were 50-60f and tightly wrapped with plastic. vent foods to allow rapid cooling. cdi. |
| 2012-12-13 |
18 |
cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed broccoli soup from the previous day at 56f and 64f. cdi by voluntary disposal. |
| 2012-12-13 |
13 |
observed a bag of pasteurized liquid eggs stored under raw sausage and bacon in a walk-in refrigerator. cdi. |
| 2012-12-13 |
2 |
facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed no policy in place. cdi by instruction. |