| Violation Date |
Code |
Description |
| 2018-12-05 |
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 a pan of gravy from breakfast stored under the bottom rack of the reach in |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a slicer and a can opener stored as clean with minor food debris. cdi- items were moved to dish washing area for cleaning. |
| 2018-08-20 |
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 black buildup at sink wall interface in dish roo |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-08-20 |
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 grilled chicken, barbecue, not dated.3-501.18 discard the food requiring date labels once time/temperature window has expired, if |
| 2018-08-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken being cooked using noncontinuous cooking process without approval and procedures. cdi chicken placed in oven to |
| 2018-08-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. cdi pic dispatched maint. to clean machine. |
| 2018-05-17 |
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 missing grout in tile floor throughout the facility. |
| 2018-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on shelving throughout the facility. observed grease build up on reach in unit handle. observed one sticker on tong handles. repeat |
| 2018-05-17 |
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 hashbrowns cooling in reach in unit near line with tightly wrapped plastic |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a large plastic container with sticker debris present on the exterior surface. |
| 2018-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a plastic container stored a clean, stacked, with moisture present in the interior. item was removed by pic. allow items to dry before stacking. |
| 2017-09-13 |
8 |
observed hand sink at dish area with no paper towels. observed no trash can at hand sink next to walk in cooler 2. cdi - trash can in place, papter towels placed in dispenser.6-301.12 provide paper towels or approved alternative for hand drying at each h |
| 2017-09-13 |
13 |
repeat non-compliance: observed unpackaged raw meats of ready to eat food on speed rack in walk in freezer.3-302.11(a) separate the different types of raw animal foods. -pf**improvement from previous inspection |
| 2017-09-13 |
21 |
repeat non-compliance: observed green beans not dated in walk in cooler 3. cdi - discardedobserved macaroni and spinach dated with an 8 day hold. cdi - date corrected 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and |
| 2017-09-13 |
14 |
observed interior of ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-09-13 |
45 |
observed damaged gasket at 2 door freezer/cooler unit on cook line on refrigerator door.4-502.11(a) maintain utensils in good repair. |
| 2017-09-13 |
53 |
observed debris collecting on floor in dry storage.6-501.11 floors keep floors clean. |
| 2017-04-11 |
49 |
observed hand sink leaking at grill at waste line. observed sink faucet leaking around handles near bread warmer.5-205.15 maintain a plumbing system in good repair. |
| 2017-04-11 |
21 |
observed hot dogs not dated with open date. cdi - discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-04-11 |
16 |
observed no agreement for non continuous cooking of salmon. salmon being reheated to 145. cdi - reheated to 165. observed no approval for non continuous cooking of chicken by the mchd. cdi - facility has agreed to cease the use of non continuous cooking |
| 2017-04-11 |
13 |
observed unpackaged raw philly meat over french fries in reach in freezer. cdi - reorganized.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2016-10-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed numerous pans with deep pits on clean dish rack . cdi pic discarded pans. |
| 2016-07-21 |
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 boiled eggs, leaf lettuce, and potato salad cooling improperly. cdi pot |
| 2016-07-21 |
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 boiled eggs, potato salad, leaf lettuce not meeting cooling time parameters. cdi methods change to facilitate proper cool |
| 2016-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket on front reach in refrigerator in need of replacement. |
| 2016-04-25 |
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 butter cream icing cooling covered in large volume container . cdi vent |
| 2016-04-25 |
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 butter cream made on site cooling at rate of 0.0 see chart above. cdi removed to freezer to cool in alloted time see |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build of of food debris on reach in near grill area. |
| 2016-01-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed numerous metal pans with pits .cdi metal pans were taken out of pan rack to be |
| 2016-01-29 |
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 working containers of oils and spices not labeled. cdi containers labeled. -0 points- |
| 2015-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed old salad serving containers and a metal pan soiled with debris. cdi items moved to sink for cleaning. |
| 2015-10-19 |
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 sausage, berry sauce, and deli meats that was dated with wrong date. cdi dates changed. |
| 2015-07-13 |
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 parfait missing |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods at salad bar above 45f. cdi food will be held for a 2 hour period and tcs foods will be discarded after service. facility will use tphc for salad bar. verification re |
| 2015-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken tenders, turkey burger, and a beef burger below 135f. cdi items reheated or discarded. |
| 2015-03-03 |
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 cube turkey that did not have the orginal date when turkey was cut. cdi item dated. when facility taked frozen items from freezer |
| 2015-03-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tater tots holding between 109-130f. cdi item discarded. facility can either make tater tots to order or use time if temperature does not work. |
| 2014-11-18 |
31 |
3-501.15 cooling methods - pf. 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 facility with pans of whole turkeys coolin |
| 2014-11-18 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. 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 |
| 2014-11-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce overstacked in prep unit at 51f. cdi lettuce sp |
| 2014-08-07 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for one task only, changed when damaged, soiled, and between handling clean and soiled utensils. observed employee handle clean and soiled utensils with same gloves. cdi |
| 2014-08-07 |
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 waffle maker and plastic bowls soiled with debris. cdi item moved for cleaning. |
| 2014-08-07 |
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 boiled eggs, tater tots, and hashbrowns below 135f. cdi items discarded. gave facilit |
| 2014-08-07 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employee change gloves without hand washing. cdi hands washed. |
| 2014-08-07 |
31 |
3-501.15 cooling methods - pf. foods shall be sepated into smaller portions, in shallow containers, and left open for rapid cooling. observed hashbrowns cooling in carton at 113f. cdi hasbrowns placed in speed rack and sent to freezer for cooling. |
| 2014-08-07 |
35 |
3-602.11 food labels - pf. food shall be labeled with common name, list of ingredients, list of allergens, and address when in bulk containers. observed bulk bin of donuts and cookies without labels. verififcation required. |
| 2014-08-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are prepared in the facility shall be dated. foods that are 41f or below have a 7 day shelf life, and foods that are 42-45f |
| 2014-04-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be kept away from food and food contact surfaces. observed cell phone on cutting board. cdi item moved and cutting board moved for cleaning. |
| 2014-04-21 |
35 |
3-602.11 food labels - pf. food packaged in the facility shall be labeled with the list of ingredients, common name of food, net weight of item, address where food is packed and list of allergens. observed prepackaged lemon pound cake, cinnamon rolls, bag |
| 2014-04-21 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single service items. observed sanitizer bucket stored on prep table next to food that was in the prep process. cdi bucket relocate |
| 2014-04-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be date marked. foods that are 41f or below have a 7 day shelf life, foods that are 42-45f have a 4 day shelf life. observe |
| 2013-06-26 |
21 |
ready to eat tcs (time/temperature control for safety foods) including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days before 41-45f. observed items such as hot dogs and cut leafy greens opened |
| 2013-02-07 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed items such as hot dogs and cut leafy greens had no |
| 2013-02-07 |
21 |
observed cooked and cooled chicken which was past 7 days. cdi; pic discarded. |
| 2013-02-07 |
31 |
cut tomato's had not been cooled before being put out on the salad bar for service. tomato's measured 51f. these were placed in a refrigerator to cool. cdi. |
| 2012-10-19 |
31 |
observed a covered plastic container cooling in the walk-in. cdi by reheating. |
| 2012-10-19 |
21 |
observed some items such as cut leafy greens and cooked and cooled food had not been date marked. cdi by instruction. |
| 2012-10-19 |
19 |
observed steamed vegetables (broccoli and carrots) at less than 110f in a hot holding unit. cdi by reheating. i explained time as a public health control as an option since lunch is for a period of less than 4 hours and these products are discarded at t |
| 2012-10-19 |
18 |
observed soup had been put in the walk-in and was in a plastic covered container at 80f. it had been in the walk-in for approximately 2 hours. cdi by reheating to 165f and holding for lunch. |
| 2012-10-19 |
8 |
observed the handsink in the dish area was blocked with a cart. keep free access at all times. |
| 2012-10-19 |
6 |
observed an employee using a wiping cloth to clean up in the grill area. the employee then put on gloves without washing their hands and directly handled food. the rules require handwashing before dining gloves. also observed an employee in the back pa |
| 2012-10-19 |
2 |
facility must have an employee health policy that meets the rules and shall inform employees of this policy and their responsibilities. in the employee handbook the health policy includes symptoms but is not specific about illnesses or exposure to specif |