| Violation Date |
Code |
Description |
| 2018-10-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches. |
| 2018-10-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed chicken pot pie filling with date mark 10/3. pic stated filling was frozen within 24 hours of prep and thawed on 10/22. cdi, items thaw |
| 2018-01-04 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving inside dry storage room having sticky syrup type substance stuck to sur |
| 2018-01-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with no protection, exposed to contamination / sneeze spray at water station. |
| 2017-10-16 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-16 |
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 cooked pasta wrapped tight with plastic and placed into prep cooler to coo |
| 2017-10-16 |
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 grilled chicken cooked and placed into reach-in cooler unit to cool but failed to drop to 70f and below in 2 hour required |
| 2017-01-18 |
45 |
4-501.11maintain equipment in good repair.observed compressor / condensate leaking inside stand up, pass through cooler unit in need of repair. |
| 2017-01-18 |
41 |
. 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 scoop handles stored down in dry food products. |
| 2016-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. fan covers inside walk-in cooler with dust accumulation. non -fcs part of ice machine with slight pink mold. |
| 2016-07-14 |
45 |
general comment - 4-501.11 maintain equipment in good repair.remove/repair broken/unused equipment at back area of student kitchen. |
| 2016-07-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bleach sanitizer stored in green wash solution buckets at student deli area. cdi - sanitizer dumped and stored in red bucket labeled sanitizer. 7-204.11 provide sanit |
| 2016-01-19 |
13 |
general comment: 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved chicken scrapes in zip lock bag stored above boxes of bread inside walk-in freezer. cdi - chicken relocated to bottom shelf on other side of walk-in. |
| 2016-01-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed mutiple containers of various stocks stored on the floor of walk-in freezer. |
| 2016-01-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor by slicer. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloth stored underneath cutting board |
| 2016-01-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved mislabled bottle of cleaner that was labeled sanitizer in spray bottle at deli area. cdi - bottle correctly labeled. observed green sanitizer buckets not labe |
| 2016-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed employee towel drying pans. |
| 2016-01-19 |
46 |
general comment: 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 wash water temperature at 100f while employee was actively washing dishes. |
| 2016-01-19 |
41 |
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 ice scoop stored directly on top of ice machine. |
| 2015-07-16 |
41 |
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 handle of flour scoop down in flour. |
| 2015-07-16 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility pickling ramps (onions) and corn mixtures to extend the shelf life of the products. informed chef terra ciotta that a variance and haccp plan would be required to continue to pic |
| 2015-07-16 |
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 turkey in walk-in cooler opened 4 days prior to the inspection with no date label. cdi- pic labeled turkey with date turkey was op |
| 2015-07-16 |
20 |
3-501.16(a)(2)- maintain tcs foods in cold holding at 45f or less. -p. observed half and half creamer stored on front counter by coffee at 50f. cdi- employee informed ehs that creamer was set our less than 4 hours prior. creamer was moved to reach-in cool |
| 2015-07-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket reading 0ppm chlorine. cdi- pic remixed sanitizer bucket to correct sanitizer concentration. |
| 2015-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at one hand sink near the pizza warmer. cdi- paper towels provided. |
| 2015-02-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg yolks stored directly over oranges in a wire rack in the walk in cooler. cdi- storage rearranged. |
| 2015-02-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at 0ppm chlorine concentration. cdi- bucket was emptied and refilled. |
| 2015-02-16 |
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 several foods that were prepared and frozen without thaw dates affixed to the foods. observed |
| 2015-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of waffle mix stored on the floor. |
| 2015-02-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths |
| 2015-02-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon and lamb on the menu that the pic stated can be served undercooked. the menu contained the remin |
| 2014-10-13 |
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 goat cheese opened thursday not dated and 3 containers of milk that were not dated opened several days prior. cdi by discarding t |
| 2014-10-13 |
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 one student bare handing peeled hard boiled eggs on two separate occasions. cdi by instruction. |
| 2014-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken breast and sausage patties in a warmer below 135f (see chart). cdi by reheating foods in oven. |
| 2014-10-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sterno candles stored over single use items and canned goods in the dry storage area and one can of scented aerosol spray stored over clean linens in a linen closet. cdi by rearranging s |
| 2014-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic containers in the dry storage area. |
| 2014-10-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use items such as cups stored on the floor in the upstairs linen closet. |
| 2014-10-13 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf pic stated that the facility is vacuum packaging raw meats. i informed the pic that this process requires a haccp plan and prior written approva |
| 2014-05-14 |
52 |
5-501.113 covering receptacles - c. waste receptacles shall be kept covered with tight fitting lids if kept outside of the establishment. observed outside waste receptacle missing a lid. |
| 2014-05-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be air dried and may not be cloth dried except utensils may be polished with cloths that are maintained dry. observed one student using a cloth to dry pans. |
| 2014-05-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods shall be dated if prepared and held in an establishment for more than 24 hours. observed corn and b |
| 2014-05-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed several items in walk in cooler above 45f |
| 2014-05-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. bleach sanitizer shall have a concentration of 50-200ppm. observed one sanitizer bucket at 0ppm concentration. cdi by refillin |
| 2014-05-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from contamination by storing foods in packages, covered containers, or wrappings once opened. observed two boxes of corn starch and one box of ba |
| 2013-08-22 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdpotentially hazardous food that is cold holding shall be cold held at 45 degrees f. observed 1 bag of shredded cheese above 45 degrees f in |
| 2013-08-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready-to eat food. observed 1 container of raw hamburger that was removed from commercial packaging stored above pizza and cooked sausage patties in r |
| 2013-08-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed dry food residue on can opener blade. observed dried food debris on meat slicer. cdi, operator relocated |
| 2013-08-22 |
26 |
7-201.11 separation-storagestore toxic substance so that they are not located above food, equipment and utensils. observed container of comet cleaner stored on shelf near warewashing area. cdi, operator relocated cleaner for proper storage.7-204.11 sani |
| 2013-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed mozzerela chese date marked 7/24 in w |
| 2013-08-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: store clean utensils and equipment in a clean dry area. observed spoons and other utensils stored in a soiled container in storage ar |
| 2013-08-22 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed 3 cracked containers but stored as clean. |
| 2013-08-22 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be clean to site and touch. observed sticker debris on 4 lids in equipment storage room. |
| 2013-08-22 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed sausage patties and sausage links cooling on shelf in deli area. observed salads and subs recently prepared in kitchen and brought to reach-in display cooler to cool and above 45 degrees f. |
| 2013-04-18 |
8 |
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 no handwash signs at 2 handwash sink in deli area. |
| 2013-04-18 |
45 |
keep equipment in good repair. observed walk-in cooler not functioning and operator stated that unit went down on the 15th and part should be in tomorrow 4/19/13. facility has been using the upstairs walk-in cooler in the meantime. operator instructed |
| 2013-04-18 |
45 |
keep equipment in good repair. observed torn gasket on 3 door reach in unit. observed slow draining handsink in kitchen. observed hatco warmer used to display hamburgers in the deli area not holding the proper temperature for hot holding potentially h |
| 2013-04-18 |
43 |
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 contamination; and(3) at least 15 cm (6 inches) above the f |
| 2013-04-18 |
28 |
pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as caesar salad; hollandaise or b?arnaise sauce; mayonnaise; meringue; eggnog; ice cream; and egg-fortified beverages. observed caesar salad dressing prepa |
| 2013-04-18 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed chlorine sanitizer buckets not identified |
| 2013-04-18 |
21 |
date mark potentially hazardous foods that is ready to eat and held in the establishment for over 24 hours. observed cooked ham and cooked roast beef not date marked in upstairs walk in cooler. cdi by instruction. |
| 2013-04-18 |
20 |
potentially hazardous foods shall be cold held at 45 degrees f or below. observed 1 dozen shell eggs stored in 3 door cold hold unit at 60 degrees f. cdi; operator voluntarily discarded eggs. |
| 2013-04-18 |
19 |
potentially hazardous foods shall be hot held to at least 135 degrees f or above. observed 6 hamburgers being hot held between 117-120 degrees f in hatco warmerr in deli area. cdi; operator reheated hamburgers. |
| 2013-04-18 |
2 |
implement and follow an employee health policy. observed no health policy being followed at time of inspection. cdi by instruction; handout given. |
| 2013-02-25 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. observ |
| 2013-02-25 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |