| Violation Date |
Code |
Description |
| 2018-08-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards showing signs of scoring. |
| 2018-08-29 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed dry food salad bar items such as croutons, raisins, and sunflower seeds being stored on a countertop without effective protection. vr required. |
| 2018-08-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer bucket not labeled. cdi- bucket was labeled. |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch dressing and sliced cheese in serving lines cold holding above 45f (see chart). cdi- ranch dressing was transferred to the walk in freezer for cooling and the sliced che |
| 2017-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths sitting on prep table across from meat slicer. cdi: cloths placed in sanitizer bucket. |
| 2017-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen employee preparing food while wearing a bracelet. |
| 2017-11-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of frozen chicken stored directly on the floor of walk in freezer. cdi: chicken elevated to shelving. |
| 2017-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beef brisket and beets holding at 129f in hot box adjacent to pizza prep station. cdi: all out of temperature items were reheated over 165f. repeat. |
| 2017-04-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed several gaskets split throughout (2 in main kitchen, 1 in the corner). observed shelving rusting in lower school lunch distribution area reach in cooler. |
| 2017-04-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - observed single service cups exposed to customer. lips of cups must be protected at all times. |
| 2017-04-26 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed vegetables being cut with sticker residue. ensure that stickers are removed prior to washing. |
| 2017-04-26 |
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 two containers of pasta salad and pesto tightly covered reading 49-54f. |
| 2017-04-26 |
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 melons on time with no ti |
| 2017-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed two pans of chicken reading 120-133f, cooked peppers reading 120.f, white beans reading 120f, and mushrooms reading 117f in hot box. cdi - all items reheated. |
| 2017-02-16 |
6 |
. 2-301.14 wash hands after activities that contaminate them. -p - 0pts - observed dish washing employee on clean side touching spray arm that is continuously handled by employee on soiled side. to ensure no contamination occurs employee working on clean |
| 2017-02-16 |
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 four batches of salads labeled for today but were made on yesterday. observed product being la |
| 2017-02-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed single service cups exposed to customer. lips of cups must be protected at all times. 4-903.11(a) store single-use and single-service articles to preve |
| 2017-02-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed several gaskets split throughout. observed shelving rusting in lower school lunch distribution area reach in cooler. |
| 2016-11-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed one bucket on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed bucket reading 0 ppm. |
| 2016-11-09 |
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 deep container of chicken and mixed vegetables tightly covered. cdi - pl |
| 2016-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed eggs reading 120-131f on the line. cdi - discarded. |
| 2016-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed ice dumped in handsink. observed cart blocking handsink. observed no trash can near hand sink near office. cdi- ice drained, cart moved. |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in in the prerp area for salads. pic stated all gaskets are schedule for replacement. -0- |
| 2016-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on two cutting boards between uses. keep in sanitizerr solution betwen uses. -0- |
| 2016-09-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the handsink next to the ramp. cdi - pic placed handwash sign at sink. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed lettuce in t |
| 2016-04-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed built-in thermometer on the back of the unit is not working. repair or place a thermometer in the unit. |
| 2016-04-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p -observed sausage biscuits at the serving line below 135 f. keep at 135 f or above or use time as a public health control and follow proper procedures since sausage biscuits are discar |
| 2016-01-28 |
45 |
4-501.11 maintain equipment in good repair. rusting shelving in reach in cooler at grab and go station in front. repair or replace. |
| 2016-01-28 |
31 |
3-501.15 cooling methods - pf: observed diced chicken wrapped tightly 50f cooling in reach in unit. cdi-placed in walk in freezer vented. |
| 2016-01-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: locate framed consumer advisory. temporary advisory made is not correct. |
| 2015-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employees drinks stored on prep table with foods and items used for food service. store drinks (covered) below food and food prep. |
| 2015-11-16 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-11-16 |
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 : meat sauce in walk in cooler covered with lid during cooling process. vent to all |
| 2015-08-26 |
38 |
2-402.11 effectiveness-hair restraints - c: employees must wear beard restraints along with hair nets if needed.2-303.11 prohibition-jewelry - c: employees must remove watches before working with food. |
| 2015-08-26 |
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 chicken breasts wrapped in a container being cooled. cdi-unwrapped chick |
| 2015-08-26 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. director has serve safe but does not have a copy. provide. |
| 2015-03-13 |
41 |
general comment3-304.12 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. ice paddle stored directly on shlef in walk in freezer and ice sc |
| 2015-03-13 |
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 bbq chicken and grilled onions tightly wrapped and placed in reach cooler while sti |
| 2015-03-13 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut melons as warm as 50f on ice bed display. cdi - melons were discarded as they were part of the breakfast buffet and facility was transitioning to lunch items. discusse |
| 2015-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on back wall of ice machine. ice scheduled for cleaning next week during spring break. vr - will return within 10 days to verify correction. |
| 2014-12-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed peppers were quickly rinsed all together but not thoroughly washed in water to remove soil and other contaminants before being used. |
| 2014-12-11 |
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 the cooler that |
| 2014-12-11 |
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 chicken tightly covered and cooling in the walk-in refrigerator. cdi |
| 2014-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed beans in the hot box as low as 115f. corn as low as 85f. all recently prepared. cdi - all reheated to 165f. |
| 2014-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed a 2 compartment sink being used to thaw raw ground beef was also used to rinse peppers and also had noodles laying on the drainboard. if there is only one prep sink, raw meat an |
| 2014-08-27 |
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. food held at 41f or below can be kept for 7 days. foods held 42-45f can be kept for 4 days. observed b |
| 2014-08-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed several items on the hot lines such as cooked broccoli, noodles, cooked tomatoes, etc. |
| 2014-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sandwich meats 45-50f at the sandwich station. cdi - placed in the freezer to cool quickly. |
| 2014-08-27 |
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 the place of bu |
| 2014-01-31 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils be stored to prevent contamination. observed serving utensils stored on side of steam tables. cdi- corrected through instruction |
| 2014-01-31 |
35 |
3-602.11 food labelsrules require packaged foods availble for self service to meet fda labeling requirements.observed cookies, salads, and sandwiches not properly labeled. vr |
| 2014-01-31 |
31 |
3-501.15 cooling methodsrules require effective cooling methods for tcs foods. observed alfredo sauce ion high volume plastic container. cdi- removed to open high surface area metal pan like other cooling. |
| 2014-01-31 |
26 |
7-102.11 common name-working containers observed santiizer containers , unlabeled and stored on floor. cdi- through instruction working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shal |
| 2014-01-31 |
22 |
3-501.19 time as a public health controlrules require proper written procedures for using tphc and they must be followed properly. vr- template given |
| 2014-01-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-01-31 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed single employee beverge stored above food prep surface. cdi |
| 2013-05-08 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed feta cheese; cooked chicken; pimento cheese greater than 7 days old; cdi by discarding/instruction. |
| 2013-05-08 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cut melon 48-52f; cdi by cooling. ensure adequate ice is used or use time as a public health control. |
| 2013-05-08 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks multiple times; leaving kitchen area and returning; touching hats |
| 2013-05-08 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; cdi by instruction. |
| 2013-02-20 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed ice build up on freezer floor. |
| 2013-02-20 |
43 |
4-903.11-ensure proper storage of single service articles. observed unprotected single service cups at coffee station. |
| 2013-02-20 |
26 |
7-102.11-label all spray bottles of cleaning chemicals. observed unlabeled spray bottles of chemicals. cdi-chemicals were labeled. |
| 2012-11-26 |
42 |
4-903.11-clean equipment and utensils shall be stored covered or inverted. observed plates and bowls not protected on service line. cdi-plates and bowls were inverted. |
| 2012-11-26 |
37 |
3-306.11-food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. oberved hamburger buns not protected at service line. cdi-hamburger buns we |