| Violation Date |
Code |
Description |
| 2018-10-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged ceiling tile near the oven area in the back prep area. 0 points. |
| 2018-10-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed straw being stored in ways that does not prevent contamination. straws were discarded. 0 points |
| 2018-10-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of potatoes uncovered in the walk in cooler. also observed foods stored on the floor. pic stated that they just received a |
| 2018-10-22 |
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 cooked beef dated for 10/7 and chicken that was prepped the previous friday dated 10/17. these foods were said to been frozen and n |
| 2018-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced lettuce and tomatoes were on the cold hold unit at >45 degrees. pic has stated that he will do tphc for hot and cold tcs foods. cdi these foods were put on tphc that is not to exc |
| 2018-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken philly and peppers, hot dogs and chicken philly subs in the hot box and on the steam table were hot holding below 135 degrees. this has been mentioned on previous inspections. |
| 2018-10-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine was only able to reach 147 degrees hot water interior temp. facility is to convert over to single service articles until machine is servi |
| 2018-10-22 |
8 |
6-301.14 handwashing signage - c hand washing signs were missing at both the men's and women's bathroom sinks. ehs left hand signs onsite. 0 points. |
| 2018-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -phot dogs and hamburgers were recorded below 135f (see chart). cdi- products were in hot box for only about an hour. re-heat to 165f+ (see chart). repeat. |
| 2018-02-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf container of pink powdered soap not labeled. cdi- labeled. |
| 2018-02-06 |
45 |
4-501.11 maintain equipment in good repair.dishwasher is working but final rinse gage is not recording a temp. of 180f. repair gage. |
| 2018-02-06 |
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 multiple cooling method violations. this is facility's 6th cooling method viol |
| 2017-10-18 |
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 |
| 2017-10-18 |
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. -pfobserved multiple salads cooling in wic in a tightly shut box as well as a large deli tra |
| 2017-10-18 |
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. -pfobserved cooked chili in wic with a date of 9-29. cook stated product was cooked and frozen that date and had been thawed out |
| 2017-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked potato salad holding below 135f (see chart). cdi- product re-heated. repeat |
| 2017-04-20 |
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 multiple items in salad bar recorded above 45f. employee stated he prepped items an |
| 2017-04-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw comminuted beef (155f) stored above raw beef (145f) in wic. cdi- storage order reversed. repeat |
| 2017-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p hot dogs in hot box were recorded below 135f (see chart). cdi- hot dogs were cooked an hour ago and were re-heated to 165f. |
| 2017-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. some boxes on floor in wif. repeat.6-404.11 designate a separate area for items that are not for use and are being held for credit, such a |
| 2017-04-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor presence of fruit flies in kitchen |
| 2017-02-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. multiple food boxes on floor in wif. pic stated they had just received a delivery and had not yet stored boxes. |
| 2017-02-07 |
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 multiple foods observed wrapped in wic and salad bar above 45f. pic stated all items we |
| 2017-02-07 |
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 multiple food items with a prep date of 2/8/17. employee stated he was a day off in his marking for today (2/7). assu |
| 2017-02-07 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p a container of prepped ground meat was stored above raw shrimp. cdi- storage order re-arranged. |
| 2016-10-20 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed frozen hot d |
| 2016-10-20 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf warewashing machine is not properly sanitizing as strip did not turn black. wash temp. on gauge did no |
| 2016-10-20 |
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 observed multiple foods in wic that were cooling down but were not in shallow trays or |
| 2016-10-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans stored along with sound cans. cdi- cans removed. |
| 2016-10-20 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at front handwash sink. |
| 2016-06-14 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed fries exposed to customer contamination / sneeze spray. cdi fries moved behind service line to be dished out by staff.observed salad bar sneeze guard not fixed in place able to hinge |
| 2016-06-14 |
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 cooked chicken stored in sealed container cooling in walk-in cooler measuri |
| 2016-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw, potato salad stored on salad bar measuring 50f; cdi slaw, potato salad placed into refrigerator to cool down to required temp. observed slaw, potato salad down to 45f by e |
| 2016-06-14 |
19 |
(repeat)3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved brussell sprouts hot held on steam table over stocked measuring 110 f; sprouts reheated and placed into pans that are portioned correctly to maintain uniform temp. obse |
| 2015-12-17 |
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 - mash potatoes observed in half pan cooled at 12:00 am cover in the walk-in cooler measured 72 f. cdi- pic voluntarily discarded. |
| 2015-12-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p- observed pot roast which was cooled yesterday, heated in the oven, the brought to the line for hot holding at 101 f- 135 f. roast shall be reheated to 165 f |
| 2015-12-17 |
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 cooked sausage, egg salad, cut bologna, and cut deli ham with no dates. cdi- pic labeled during inspection. facility uses day do |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed build-up on the blade of the table mounted can opener. clean and sanitize after each use. cdi- removed to properly wash-rinse-sanitize. |
| 2015-12-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- facility serves raw shelled eggs cooked to order at breakfast. no consumer advisory is posted. cdi- facility d |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- mash potatoes and chicken fajita at the hot line measured 128-130 f. cdi- foods were removed and heated in the oven to 165 f. (repeat) |
| 2015-12-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p- sanitizer spray bottles with chlorine measured greater than 200 ppm. cdi- water was added and now sanitizer is 50 ppm. |
| 2015-12-17 |
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 5 gallon bucket of turkey tightly covered/ cooling in the walk-in coole |
| 2015-12-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf- no thin probe thermometer available to monitor foods. |
| 2015-12-17 |
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 strainer basket with broken wires. cdi- pic discarded. |
| 2015-08-20 |
45 |
general comment 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 plastic wrap taped to the back of the silver |
| 2015-08-20 |
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 tuna salad (made an hour ago) tightly covered and in the prep unit at t |
| 2015-08-20 |
19 |
.repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 4 pans of pot roast holding from 115f - 125f in the hot hold cabinet and on the steam well. cdi - pot roast was reheated to |
| 2015-03-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed soup stored in the hot holding cabinet at 130f. cdi by reheating to 190f. |
| 2015-03-18 |
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. obdserved bologna and cole slaw not date labeled. cdi by labeling while onsite. |
| 2015-03-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 2 working spray bottles not labeled. cdi by labeling while onsite. |
| 2015-03-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed packaged dessert |
| 2015-03-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches. |
| 2015-03-18 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. facility was repairing walls and area under the steam table during inspection. work has not yet completed in the dishroom where tiles are fal |
| 2014-09-02 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingdo not store exposed single service items in cabinet beneath drink machine drainage lines. observed cups not in sleeve stored under cabinet under drainage l |
| 2014-09-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore plates inverted to prevent food contact surfaces from being contaminated from overhead contaminants. |
| 2014-09-02 |
31 |
3-501.15 cooling methodsdo not tightly cover food items while they are cooling. observed chicken tightly covered in foil whuile cooling in walk-in cooler. plastic was loosened to allow better/rapid cooling of product. |
| 2014-01-06 |
8 |
6-301.12 hand drying provisiongeneral commentkeep all handsinks stocked with drying device or disposable papertowels for hand drying.observed unused handsink at salad bar with no paper towels available. cdi by pic providing restock supply. |
| 2014-01-06 |
9 |
3-201.11 compliance with food lawgeneral commentlabel all food ingredients and additives in food items for customer self service that contain more than 2 ingredients, to list for all possible food allergens. |
| 2014-01-06 |
34 |
4-203.11 temperature measuring devices, food-accuracy4-302.12 food temperature measuring devicesgeneral commentprovide a thin diameter probe thermometer for accurately checking potentially hazardous foods in thin masses.4-203.12 temperature measuring devi |
| 2014-01-06 |
35 |
3-601.11 standards of identitygeneral commentlabel all ingredients and additives in food items for customer self service that are comprised of 2 ingredients or more. |
| 2014-01-06 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentobserved some tongs with chipping along handles and observed one fraying strainer basket. cdi by tossing strainer basket in trash. pic wi |
| 2014-01-06 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust accumulating on top portions of refrigeration gaskets throughout kitchen. observed fo |
| 2014-01-06 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodskeep floors, walls and ceilings in good repair. observed several areas in dish room where wall tiles are missing or chipped. siemens is planning to cover wall with stainless steel6- |
| 2014-01-06 |
39 |
3-304.14 wiping cloths, use limitationstore all wet wiping cloths in sanitizer in between use.observed couple of wet wiping cloths laying on prep table surfaces. |
| 2013-05-08 |
54 |
general comment(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed slight dust build-up on ventilation guard in the interior of walk-in cooler 1. clea |
| 2013-05-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust accumulating on top portions of refrigeration gaskets throughout kitchen. clean refrigeration gaskets. |
| 2013-05-08 |
45 |
general commentnonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed several orange service trays with noticeable chipping on ed |
| 2013-05-08 |
43 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-05-08 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating |
| 2013-05-08 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pf observed several badly dented cans of food commingled amongst other cans in dry storage room. |
| 2013-02-12 |
53 |
general commentphysical facilities shall be maintained in good repair. replace/adjust ceiling tiles that are moved or missing |
| 2013-02-12 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food crumbs collecting in bottom of reach-in freezer near cookline station in back kitchen. observed top of few refrigerati |
| 2013-02-12 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2012-10-25 |
37 |
observed some open dry goods tied off or rolled up. store open dry goods in covered containers or resealable bags. |
| 2012-10-25 |
20 |
observed container of sliced tomatoes sitting on countertop; unattended; at a temperature range of 45-53f. cdi by returning to walk-in for rapid cooling. |
| 2012-10-25 |
26 |
observed 2 bottles of unlabeled sanitizer. cdi by labeling bottles |
| 2012-10-25 |
43 |
observed cup lids out of protective plastic and exposed to dust and splash under counters at drink station. cdi by disposing exposed lids and instructing staff of proper storage. |
| 2012-10-25 |
14 |
observed high temperature dishmachine not reaching 180f. cdi by having staff chemical sanitize dishes with clorine once they had gone through the machine. hobart repairman called during inspection and arrived at end of inspection. staff is allowed to spra |
| 2012-10-25 |
52 |
keep doors closed on outside garbage container. |
| 2012-10-25 |
53 |
repair areas of floors where tiles are chipping. repair chipped tile by can wash |
| 2012-10-25 |
46 |
observed the rinse; wash and pressure gauges to be malfunctioning on dishmachine. hobart repairman called during inspection |
| 2012-10-25 |
2 |
observed facility to not have an employee health policy. cdi by providing employee health consent forms for staff to fill out. |