| Violation Date |
Code |
Description |
| 2019-01-17 |
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. -pobserved some tcs ready-to-eat foods in walk-in date marked with prep date and some with expiration date. |
| 2018-03-05 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2018-03-05 |
39 |
general comment 3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm. cdi - bucket was refilled at 200 ppm. |
| 2018-03-05 |
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 a container of pasta in the walk in cooler without a date. pic did not know when it was cooked |
| 2017-08-01 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket.observed shelves starting to rust in the walk in cooler. |
| 2017-08-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a sanitizer bucket stored in the hand sink at the bar. cdi - bucket was removed.repeat violation 6-301.14 post a handwash sign at each handsink. - observed a |
| 2017-08-01 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection. |
| 2016-11-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gasket on the walk in cooler door. replace gasket. |
| 2016-11-01 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at less than 50 ppm. |
| 2016-11-01 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage and potatoes on the buffet holding below 135f. cdi - buffet was ending so the items were discarded. suggested tphc; left procedures sheet with pic. |
| 2016-11-01 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - observed no handwashing sign in the staff restroom. cdi - sign was left with pic. |
| 2016-06-22 |
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 foods improperly cooled in deep and sealed containers. cdi- reviewed prop |
| 2016-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties hot holding at breakfast bar at 120, pic said sausages had been on bar less than 30 minutes, cdi- sausages reheated to 165 for proper hot holding at 135 min. |
| 2016-06-22 |
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 deep and sealed containers of broc soup and melted cheese that were at 48 degrees in the center cooling since last night (ov |
| 2015-12-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic is not food safe certified. |
| 2015-12-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed ice machine which has ice used for ice baths of pre-packaged products, that had mold build up inside, needs cleaning. cdi- pic cleaned ice machine. |
| 2015-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods in hot holding box holding at 125 including: gravy, diced potatoes, eggs, and sausages. cdi- items reheated to 165 and hot held in oven, appears hot box may not b |
| 2015-12-14 |
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 a pan of pre cooked chicken strips that had been in walk in cooler for approx. 5 days that were |
| 2015-12-14 |
46 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides and insides of several drawers with sticky food build up needing better cleaning. |
| 2015-03-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf stem thermometer observed in-accurate by 4+ degrees. cdi- thermometer accurately calibrated.general comment: investigated sr# 55292 during inspection. |
| 2014-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed oatmeal hot holding in warmer at 118 degrees, said to have been holding for at least 4 hrs. cdi- oatmeal disposed of, unit turned up to properly hot hold at min. 135 degrees. |
| 2014-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer too weak to be effective, below 50 ppm. maintain chlorine sanitizer 50-200 ppm. cdi- sanitizer made to proper strength. |
| 2014-12-19 |
8 |
6-301.14 post a handwash sign at each handsink. no sign observed at kitchen handsink. cdi- sign posted. |
| 2014-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored above ice machine and rack holding ice scoop. cdi- drink removed. |
| 2014-06-16 |
1 |
2-102.12 certified food protection manager must be present at all times of operation. present pic not certified. |
| 2014-06-16 |
14 |
4-501.114 chlorine sanitizer must be maintained at 50-200 ppm to be effective. observed sanitizer in bucket below 50 ppm. cdi- sanitizer re-made to proper strength. |
| 2014-06-16 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 or above. observed hot hold/ proofer unit holding eggs and hashbrowns at 110-120 degrees. cdi- eggs and hashbrowns disposed of. |
| 2013-11-26 |
31 |
use approved cooling methods to ensure foods cool quickly. foods being cooled initially in ice baths but are being tightly sealed in deep amounts while foods are still cooling. reviewed proper cooling methods with pic, including using shallow and vented p |
| 2013-11-26 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs. observed container of chicken fingers thawed and held more than 24 hrs ago not date marked, all other foods properly dated. cdi- chicken date marked. |
| 2013-11-26 |
18 |
properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed a deep and sealed container of soup and a container of ravioli at 48-53 degrees that had been cooling since the night before. cdi- improperly cooled foods disposed of voluntar |
| 2013-05-23 |
34 |
keep thermometers accurately calibrated. observed stem thermometer a few degrees out of calibration. cdi |
| 2013-05-23 |
31 |
use approved cooling methods to ensure foods cool quickly. foods being cooled in deep and sealed tubs. reviewed proper cooling methods with pic. |
| 2013-05-23 |
18 |
properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed 3 deep tubs of different foods; meatballs; pasta and sauce that were observed at 60 degrees that had been cooling since the night before. cdi- improperly cooled foods disposed |
| 2013-05-23 |
2 |
need employee health policy meeting food code requirements. gave pic copy of food code health policy. |