| Violation Date |
Code |
Description |
| 2018-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler. |
| 2018-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of container in dish area. |
| 2018-10-10 |
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 roast beef cooling in reach in cooler tightly covered. cdi by uncovering a |
| 2018-10-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs in walk in cooler not |
| 2018-10-10 |
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 brie cheese in walk in cooler with no date marking sticker. cdi by voluntary discard. |
| 2018-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers with visible debris build up. cdi by removal for recleaning. |
| 2018-02-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle ready to eat foods such as bread and ham, directly after and while also handling raw shelled eggs without change of glove nor a handwash in between. cdi, employe |
| 2018-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored above ready to eat foods. cdi, pic re-organized low boy to have raw shelled eggs stored under ready to eat foods. pic stated he was under the impression the |
| 2018-02-20 |
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 blended tomatoes with expired date mark. cdi, pic voluntarily discarded food. 3-501.17 date mark |
| 2018-02-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed foods on time at service st |
| 2018-02-20 |
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 at deli station at 48f. salad was prepared and placed in low boy to |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 100ppm quat. |
| 2018-02-20 |
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 throughout establishment. ensure sleeve covers all cup |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good. observed split gasket on low boy in need of repair or replacing. improvement noted. |
| 2017-07-11 |
45 |
repeat4-501.11maintain equipment in good repair.observed split / torn gasket on stand up cooler unit in need of repair / replacing. observed handle on prep cooler in need of replacing. |
| 2017-07-11 |
43 |
no points deducted 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 check out station. |
| 2017-07-11 |
38 |
no points deducted2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff wearing bracelets during food prep. |
| 2017-07-11 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2017-02-21 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of sliced cheese, shredded cheese, egg whites (raw) held on cold holding unit measuring 55-57f. cdi all items placed into blaster chiller and/or discarded.obser |
| 2017-02-21 |
43 |
no points deducted4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |
| 2017-02-21 |
31 |
repeat3-501.15 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 large sealed container of grilled chicken cooling inside reach-in coo |
| 2017-02-21 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed broken, damaged handle on prep cooler door.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting |
| 2016-10-26 |
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 sliced tomatoes at 54 degrees in plastic container, warped. improvement fr |
| 2016-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no date marks on roast beef, cooked monday. observed no date on breakfast casserole cooked monday. cdi - dated with make date. |
| 2016-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved yogurt on cold line at 53 degrees, discarded; sliced melon at 54 on cold line, discarded; butter packets in 2 door deli cooler at 54, discarded; egg product, 60 discarded; spinac |
| 2016-10-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage gravy at 112, placed on cook line less than 2 hours prior, reheated. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved liquid eggs, egg whites, cottage cheese, french toast batter in reach-in > 45f (see temp chart). these items were removed from a cooler unit on serving line and placed directly i |
| 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. -pfobserved several food items in cooling stage stored inside walk-in cooler and reach- |
| 2016-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris on some metal pans and scoops stored at dish area. cdi - taken back to dish area to be cleaned. |
| 2016-06-22 |
45 |
general comment - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed badly gouged and stained cutting board at display case cooler at coffee station area. |
| 2016-06-22 |
42 |
general comment - 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed utensils wedged between cutting board and display cooler at coffee station. 4-901.11(a) air dry equipme |
| 2016-02-23 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved orzo salad, sliced turkey, and brie cheese not dated and will be in refrigeration more than 24 hours. cdi - items dated pro |
| 2016-02-23 |
20 |
repeat .- 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved breakfast sandwiches in display cooler at 56f. it was determined that the door might have been left open too long and air doesn't circulate at top of unit too well. al |
| 2016-02-23 |
19 |
general comment -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a few turkey sausage links and scrambled eggs in chafing dishes at 104f and 111f. cdi - end of breakfast service approaching; items discarded. items will be put |
| 2015-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.scored cutting boards stored at 3-comp sink. |
| 2015-10-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.box of cups stored on floor inside storage room. |
| 2015-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfchicken salad and smoked chicken inside back 2-door reach-in coolers with incorrect dates. cdi - date was corrected by pic |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items including shredded cheddar cheese, spinach, diced tomatoes, and shell eggs in open air cooler at salad bar station > 45f ( see temp chart). cdi - all items transferred |
| 2015-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -psmall dicer and can opener stored with food debris. cdi - cleaning process started. ice machine deflector with slight build-up. cdi - cleaning process started. 4 |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on the walk in cooler fan coverings. |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey bacon, shredded cheese, and diced tomato in a open air cooler on the serving line above 45f (see chart). cdi- food items discarded. ensure all potentially hazardous fo |
| 2015-06-29 |
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 yogurt parfaits |
| 2015-06-29 |
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 tile grouting deteriorating throughout kitchen. pic stated the kitchen will |
| 2015-02-25 |
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 tile grouting in the kitchen that was beginning to deteriorate. pic stated t |
| 2015-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed under the counter ice machine with a missing door. pic stated the ice machine was unplugged and was not being used until the door could be replaced. |
| 2015-02-25 |
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 fruit cups made |
| 2015-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items located in a cold holding open air cooler that were above 45f (see chart). cdi- items were placed into coolers for rapid cooling. |
| 2015-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two ice cream scoops with minor food debris on the inside of the scoop. cdi- items set aside for recleaning. |
| 2014-10-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on the blade sharpener and behind the deli slicer blade. cdi by setting aside for recleaning. |
| 2014-10-14 |
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 no labels on yog |
| 2014-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine near the coffee machine that is missing a door. |
| 2014-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using a wiping cloth to dry cleaned pans. |
| 2014-10-14 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed minor leak at the plumbing beneath the 3 compartment sink. |
| 2014-10-14 |
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 pitting grout in the kitchen flooring.6-501.114 maintaining premises, unneces |
| 2014-05-22 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be replaced or resurfaced once they are unable to be effectively cleaned. observed one worn cutting board on sandwich display case. |
| 2014-05-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single use items shall be stored covered or inverted. observed paper sandwich trays stored face up, not covered. |
| 2014-05-22 |
35 |
3-602.11 food labels - pf. food packaged in an establishment and made available for self service shall meet specific labeling criteria. observed cookies, fruit cups, parfait cups, and pudding cups not labeled that are available for self service. cookie |
| 2013-10-10 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on-site with certification. cdi by instruction. |
| 2013-10-10 |
8 |
6-301.12 hand drying provisionprovide towels or another means to dry hands at handwash sinks. obdserved no disposable towels left at front handwash sink behind counter. cdi by instruction, towels were provided by operator.6-301.14 handwashing signageeach |
| 2013-10-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed a container of ground |
| 2013-10-10 |
26 |
7-102.11 common name-working containersworking containers of toxic substances shall be labeled by common name of material. observed 1 spray bottle of glass cleaner not labeled in chemical storage room. cdi by instruction, operator labeled container. |
| 2013-10-10 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a pan of sausage cooling in a covered container and placed in flip top prep cooler to cool. cdi, operator removed cover, placed sausage on a sheet pan and relocated to walk-in cooler to rap |
| 2013-10-10 |
35 |
3-602.11 food labelsfood packaged in establishment shall be labeled as specified in law. observed several sandwitches, cookies, and salads being packaged in establishment without proper labels. cdi by instruction. |
| 2013-10-10 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop in a clean area or inside ice with handle out of ice. observed ice scoop stored inside undrained hoster that was collecting debris and soil. cdi, operator relocated utensil and holster for clea |
| 2013-10-10 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingsingle service items shall be stored in a clean, dry area, where they are not exposed to contamination and 6 inches off of the ground. observed boxes of sin |
| 2013-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed low temp dish machine with a leaking line and operator not currently using but facility is using single-service plates, forks, and cups. operator called ecolab to |
| 2013-10-10 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed soil debris accumulating above elextrolux steamer. |
| 2013-10-10 |
53 |
6-501.114 maintaining premises, unnecessary items and littermaintain facility free from equipment unnecessary to operation such as equipment no longer in use. observed several pots, pans and equipment on shelves in storage room that operat or stated was n |
| 2013-05-15 |
2 |
general comment: implement and follow a proper employee health policy. observed current employee health policy that operator pointed to on wall not listing the reportable illnesses. operator not able to verbally identify reportable illnesses. cdi by inst |
| 2013-05-15 |
8 |
general comment: 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 sign at handwash sink behind counter. |
| 2013-05-15 |
14 |
provide sanitizer at proper concentration and temperature. observed quat sanitizer in a spray bottle below 200ppm. observed quat sanitizer in 3 compartment sink below 200ppm and at 66 degrees f. cdi; operator refilled spray bottle and 3 compartment sin |
| 2013-05-15 |
26 |
general comment: 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 1 spray bottle and 1 buc |
| 2013-05-15 |
21 |
general comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 container of marinara souce date marked 5/1/13 in walk-in cooler. cdi; operator voluntarily discarded marinara sauce. |
| 2013-05-15 |
43 |
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 floor.(c) single-service and single-use articles shall |
| 2013-05-15 |
45 |
general comment: keep equipment in good repair. observed 1 split gasket on low 2 door reach-in cooler. |
| 2013-05-15 |
54 |
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. observed non-shielded or otherwise shatterproof / shatt |
| 2013-02-27 |
45 |
observed torn cooler gaskets. replace any such torn cooler gaskets. |
| 2013-02-27 |
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 contaminat |
| 2013-02-27 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff to be wearing braclets and jewelry that would not be allowed for food h |
| 2013-02-27 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306.observed several dry goods foods items such as corn starch; noodles; etc. to be stored open and exposed. open dry goods foods sh |
| 2013-02-27 |
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 th |
| 2013-02-27 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-02-27 |
19 |
) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for s |