| Violation Date |
Code |
Description |
| 2018-10-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored and frayed cutting surfaces.4-501.11 maintain equipment in good repair. observed chipping paint on shelving in reach in cooler. |
| 2018-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of container in dish area. |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of eggs on prep line measuring above 45f. cdi by voluntary discard. improvement noted. |
| 2018-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed containers with sticker residue on the outside. containers were not nested. |
| 2018-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on several reach in cooler. pic stated that the gaskets have been ordered. |
| 2018-05-25 |
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 containers of spices with no labels. |
| 2018-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f. cdi by voluntary discard of all non compliant items. |
| 2018-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup measuring below 135f. cdi by reheating to above 165f and placing on hot hold. |
| 2018-01-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over single service articles near cash register. cdi by voluntary discard. |
| 2018-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on salad spinner and sticker residue on containers stored as clean. improvement noted. |
| 2018-01-10 |
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 spice shakers with no labels. |
| 2018-01-10 |
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 debris build up on floor of walk in freezer. |
| 2018-01-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep discolored scoring on cutting surfaces throughout facility. |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of two plastic containers in dish area. |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad in dining room preparing to be delivered measuring at 67f. vr 09/29/2017 |
| 2017-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in handsink. cdi by instruction of pic. |
| 2017-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and debris build up on containers and utensils in prep area and dish area. cdi by removal for recleaning.4-501.114 maintain sanitizer |
| 2017-09-20 |
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 salad stacked and covered allowing for no air to flow. cdi by removal to b |
| 2017-09-20 |
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 employee wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2017-09-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep, discolored gouges on cutting surfaces of front line. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2017-09-20 |
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 small holes in frp near dish area. |
| 2017-09-20 |
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 bottles of dressing with no labels. |
| 2017-06-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door and lids. |
| 2017-06-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged plastic containers stored as clean in dish area.4-501.11 maintain equipment in good repair. observed damaged handles of microwave on the front line. |
| 2017-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wetstacked in the dish area. |
| 2017-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on top of prep surface. |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items, including but not limited to tomatoes and eggs, measuring above 45f. cdi by removal to walk in for rapid cooling. |
| 2017-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs measuring at 126f. cdi by reheating to above 165f. |
| 2017-06-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue and debris build up on containers stored as clean. cdi by reomval for recleaning. |
| 2017-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by cart. cdi by moving cart to unblock handsink. |
| 2017-03-03 |
13 |
observed lettuce in contact with refrigerator shelf in glass door refrigerator. cdi - re-washed and lid put in place.observed unwashed produce over washed produce in walk in. cdi - moved.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p3-3 |
| 2017-03-03 |
14 |
observed residue collecting on water nozzle of soda fountain. cdi - all nozzles washed rinsed and sanitized.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-03-03 |
17 |
observed soups at 1:50 minutes at 132. cdi - microwave to 1453-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p |
| 2017-03-03 |
18 |
observed french onion soup 80 degrees 2 hours after last temperature record at 186. no temperature taken at 135, rapidly cooled to 70 degrees under inspector recommendation. cdi - product 70 degrees within 5 minutes of intervention.3-501.14(a) quickly co |
| 2017-03-03 |
45 |
observed shelves in glass front cooler damaged, white material damaged and exposing rusted metal.observed handle missing on one microwave.4-501.11 maintain equipment in good repair. |
| 2017-03-03 |
39 |
observed buckets of sanitizer below 200 ppm with rags present. cdi - refilled3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-03 |
52 |
observed hole in side of dumpster.5-501.111 keep storage areas and bins for waste in good repair. |
| 2017-03-03 |
20 |
observed lettuce on cold bar at 54 degrees. cdi - sent to cooler.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-10-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c store single-service items in a clean and dry location. observed sandwich picks being stored in bins that had debris accumulation in them. |
| 2016-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls stored clean and stacked while wet. |
| 2016-10-11 |
36 |
6-202.13 properly locate mechanical insect control devices. observed an insect lamp installed on the wall directly above bread storage racks. |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering orders being sent out above 45f (see chart) and some foods on the prep. line above 45f (see chart). cdi- prep. line items were relocated for cooling, instructed pic n |
| 2016-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several cups/bowls stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods along the serving lines stacked above the container fill lines and cold holding above 45f (see chart). cdi- top portions of food were removed for cooling. |
| 2016-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned black plastic bowls stacked while wet. |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned utensils, plates, and bowls with visible food debris on them. cdi- items set aside for recleaning. |
| 2016-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on underside of shelving unit that's located above the serving line. |
| 2016-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with buildup on the back side of the blade and one ramekin at customer self-service station with food debris present. cdi - pic put these in th |
| 2016-03-24 |
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 buildup on the walls and floors behind equipment |
| 2016-03-24 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed out of service equipment near the back door. remove these items if they will not be restored to service. -0- |
| 2016-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the front panels of front line cabinets, inside cabinets and inside dish machine with buildup present. clean these. -0- |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed salad bar entering thawing cycle and foods at 50f. ensure equipment maintains the correct cold holding temperatures at all times. -0- |
| 2016-03-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed lips on cups stacked at cash register. cdi - pic instructed to raise the plastic sheath over the lip area of these. -0- |
| 2016-03-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed salad bar employee wearing ring that is not a smooth wedding band. remove while preparing food for salad bar. -0- |
| 2016-03-24 |
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 facility not currently date marking hot dogs nor hummus. cdi - instructed pic to start date marking these items. -0- |
| 2016-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad bar holding foods listed above at 48-50f. monitor and make sure foods on salad bar that are tcs remain cold. cdi - service tech contacted for the unit. -1.5- vr required n |
| 2015-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of spinach leaves being stored at room temperature at 55f and one salsa to-go cup at 50f in a open air cooler. pic stated the spinach was being used for preparin |
| 2015-12-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed dried food debris on the lighting guards above the open air coolers and steam tables on the preparation line. |
| 2015-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed 3 plastic bins used for storing deli toothpicks with debris accumulation in them. |
| 2015-12-21 |
53 |
6-502.12 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 mold growth on the caulking behind the 3 compar |
| 2015-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the 3 compartment sink faucet dripping while the water was turned off. |
| 2015-12-21 |
45 |
4-205.10 food equipment, certification and classification - c food equipment shall be used in accordance with the manufacturers intended use. observed a glass front reach in cooler with a date plate that states 'for the storage and display of packaged o |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in ice bin above 45f (see chart). cdi- more ice added to ice bin, foods were placed into a reach in cooler for cooling. |
| 2015-09-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. food equipment shall be used in accordance with the manufacturers intended use. observed a glass front reach in cooler with a dat |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned pans and containers stacked while wet. |
| 2015-09-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed multiple soiled soda nozzles on the soda dispensing machine. |
| 2015-06-08 |
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 utensils with gloves then clean utens |
| 2015-06-08 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed deli cut ham, roast beef, turkey and pasta salad fail to cool within 4 hours. cdi- pic voluntarily discarded |
| 2015-06-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer, chlorine at 0 ppm in dish machine. cdi- primed and now working properly |
| 2015-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple potentially hazardous foods cold held above 45 f (see temp chart). cdi- removed to flsh cool |
| 2015-01-06 |
45 |
4-501.11(a) maintain equipment in good repair. observed all tcs foods in top of one prep unit to be atm 49-51 f. facility to call repair technician. |
| 2015-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed potato salad, cut melons and 3 bean salad at 49-51 f. cdi- removed to flash cool |
| 2015-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed hot held portioned chicken at 125 f. cdi- discarded |
| 2014-11-06 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple door handles with fod debris accumulations. to be cleaned. |
| 2014-11-06 |
17 |
3-403.11© reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be held hot. observed commercially processed meatballs initially heated to only 130 f. cdi- reheated ton 177 f |
| 2014-07-14 |
14 |
4-601.11 (a) clean equipment, food-contact surfaces, nonfood-contact surfaces, and utensils to sight and touch. observed three soiled tongs stored as clean. cdi- removed to clean |
| 2014-07-14 |
8 |
5-205.11 ensure hand wash sink are used for handwashing only. observed food employee washing utensil in hand sink. cdi- removed;instruction provided5-205.11 ensure hand wash sinks are available at all times. observed hand sink blocked by cart. cdi- remove |
| 2014-02-07 |
1 |
2-103.11 (a)-(l)person-in-charge-dutiesrules require pic provide oversee and ensure that foood is properly heated/reheated and hot held. observed facility has had multiple hot holding or heating for hot holding violations associated with heating their bag |
| 2014-02-07 |
13 |
3-304.15 (a) gloves, use limitation observed food employees handle slightly soiled surfaces like cooler handle while wearing gloves then return to food prep without changing gloves. cdi- corrected through instruction if used, single-use gloves shall be u |
| 2014-02-07 |
17 |
3-403.11 reheating for hot holding observed commercially cryovacced soups reheated to 109 f. cdi- soups reheated above 167f. ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food proces |
| 2014-02-07 |
26 |
7-102.11 common name-working containers observed sanitizer buckets unlabeled. cdi- relabeled working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually ident |
| 2014-02-07 |
37 |
3-305.14 food preparation observed raw vegetable prep beside hand sink where can receive hand wash splatter. recomend more distance or higher hand sink guards. during preparation, unpackaged food shall be protected from environmental sources of contamina |
| 2014-02-07 |
39 |
3-304.14 wiping cloths, use limitation observed some debris in sanitizer container. cdi- changed; instruction provided dry wiping cloths and the chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are |
| 2013-11-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed a few of the red plastic drinking glasses had been stacked for service while still wet. |
| 2013-11-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed broccoli soup at 121f, pot roast at 91f, and chicken pot pie at 76f. all were in hot holding stations and had been heated inadequatel |
| 2013-11-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at proper strength. observed four of four buckets of sanitizer measuring 0 ppm quat sanitizedr. cdi - pic disc |
| 2013-11-13 |
8 |
6-301.11 handwashing cleanser, availability - pf. observed no soap at kitchen hand sink. cdi - soap refilled. |
| 2013-03-05 |
47 |
4-602.13. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed one light bulb above serving line showed splash residue. |
| 2013-03-05 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed one hand sink without signage. |
| 2012-11-26 |
20 |
hold tcs foods cold at or below 45f. observed cut lettuce measuring 44f-49f on make line. see 3-501.16. product was iced to hasten cooling. |
| 2012-11-26 |
37 |
protect foods from miscellaneous sources of contamination. see 3-307.11. observed personal food in foam container and bag sitting atop lidded container of pasta salad in salad bar undercounter cooler section. personal food discarded. |
| 2012-11-26 |
17 |
ensure reheating of bagged soups in completed within 2 hours and that the time the food is between 45f and 135f does not exceed 2 hours. see 3-403.11(d). observed hot water bath of several bagged soups holding soups between 99f and 116f. pic stated that s |
| 2012-11-26 |
47 |
non-food contact surfaces of equipment shall be kept clean. see 4-601.11(c). observed soiled shelving above 3 comp sink. shelving is used for storage of inverted clean pans. |
| 2012-11-26 |
14 |
keep equipment food contact surfaces and utensils clean to sight and touch. see 4-601.11(a). observed soiled iced tea nozzle and soiled interior of ice machine. both cleaned properly during inspection. |