| Violation Date |
Code |
Description |
| 2018-02-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed minor buildup on the inside of one of the utensil drawers. have cleaned. |
| 2018-02-27 |
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 a scoop with a handle being stored in the taco seasoning container. |
| 2018-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers that had not been removed from the lids that are stored on the clean equipment rack. cdi-the lids were removed to remove the stickers and t |
| 2017-07-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf repeat- observed chlorine (cl) being used as a sanitizer. facility does not have chlorine test strips. a vr will occur no later than 7/27/17 to ensure cl test strips are ob |
| 2017-07-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat- observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. ehs did observe new cutting boards. however |
| 2017-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies in the kitchen area. |
| 2017-07-18 |
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 and spring mix on an ice bath cold holding display. cdi- all item |
| 2017-07-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p repeat- observed sanitizer well above 200 ppm cl. cdi- pic had an employee voluntarily discard the item. |
| 2017-07-18 |
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 sliced turkey and feta cheese not date marked. cdi- pic voluntarily discarded the items. |
| 2017-06-07 |
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 dust and food debris build in hard to reach are |
| 2017-06-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf- observed bleach being used as a sanitizer without proper test strips. cdi- ehs had facility switch to only using quat sanitizer, since the facility has those test strips, |
| 2017-06-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. |
| 2017-06-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -p- observed cl sanitizer greater than 200 ppm cl. ehs observed test strip being bleached out. cdi- pic poured sanitizer out and re-filled another bucket with 150 ppm quat. |
| 2017-06-07 |
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 boiled eggs cooked yesterday without a date mark. cdi- pic voluntarily discarded the item. |
| 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 0pts- observed deli turkey dated fro 2/9 and held longer than seven days. cdi- pic voluntarily discarded |
| 2017-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a bucket of lettuce, and two buckets of grapes being stored on the floor in the walk in. pic moved buckets onto a shelf. 3-306. |
| 2017-02-16 |
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. repeat 0pts- observed two broken floor tiles at the floor drain under the steamer. |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- .5pts- observed dusty fan covers in the walk in. observed minor cleaning needed for gasket on walk in cooler. also, dust build up noted on a stand up |
| 2016-10-13 |
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 two broken floor tiles at the floor drain under the steamer. |
| 2016-10-13 |
47 |
4-602.13 nonfood contact surfaces - c observed some mold growth on the caulking behind the pre-wash at the dish area. |
| 2016-10-13 |
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 3 containers not dated in the walk-freezer. cdi - by dating the diced chicken, cut red potatoes and green beans. discussed datin |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed commercially prepared sealed blue cheese dressings on dry storage shelf that says keep refrigerated on the label. cdi - 3 plastic containers were placed in walk-in cooler. al |
| 2016-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in gaskets. |
| 2016-04-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - replace torn gasket of walk in cooler. |
| 2016-04-19 |
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 - soup cooked today read 120f tightly covered in walkin cooler. cdi- soup uncovere |
| 2016-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - chicken (102f) and green beans (105f) read below 135f in hot holding display. cdi- product reheated to 165-170f. discontinue leaving food uncovered causing it to decrease in temperatu |
| 2016-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - cleaning needed in can opener. cdi- item properly cleaned. |
| 2016-01-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - 0 pt - rest room hand sinks read 60f. cdi- hot water repaired to read 120f. |
| 2016-01-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0pts - observed cooked frozen ham stored over raw pork in freezer. when food is removed from its original packaging all product must be stored according to storage order. cdi- product mov |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - slicer observed with visible food debris. cdi- item cleaned during inspection. |
| 2016-01-27 |
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 - two bags of feta cheese dated for 9/28 and 10/16. cdi- product voluntarily discarded. |
| 2015-10-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - 0pts - test kit for quat sanitizer was damaged. cdi- chemical company provided new test kit. |
| 2015-10-07 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - dial thermometer used by food employee read 26f. small probe thermometer is not in good working conditions. change battery. cdi- thermometer was calibrated |
| 2015-10-07 |
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 - 0 pts - pasta and turkey were not properly dated. pic states that turkey was removed from freezer. all foods that are prepared, frozen, an |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - upper portion of melons read 52f and cheese read 54f. recommended to put less melons and cheese in the container to ensure the ice bath maintains food cold. cdi-melons and che |
| 2015-10-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobse |
| 2015-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - shelving in walk in cooler has minor build up. |
| 2015-06-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed two wet cloths on prep surfaces. |
| 2015-06-03 |
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 - 0 pts - meat sauce (5/27) was out of compliance. cdi- pic discarded meat sauce. |
| 2015-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - upper portion of melons read 49-56f. recommended to put less melons in the container to ensure the ice bath maintains food cold. cdi-melons that were out of temperature compli |
| 2015-06-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - open coffee cup stored at coffee and plate surface. cdi- pic discarded coffee. |
| 2015-01-14 |
9 |
3-201.11 use food from approved sources only.-p observed in the dry storage room three unlabeled bags of spices. per pic, the unlabeled bags of spices were from individuals from palestine. cdi- voluntary discarded. |
| 2015-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed in the walk in cooler ready to eat meat stored on a bloody prep pan with raw beef. the rte meat was still in a sealed wrapping and had not yet been opened. cdi by education and |
| 2015-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed on the salad bar a prep pan of lettuce at 53f. pan of lettuce was sitting on top of the ice bath. cdi- pan of lettuce was placed on bar < 2 hours and will be discarded at end |
| 2015-01-14 |
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 in the walk in cooler a container of chicken salad tightly covered while |
| 2015-01-14 |
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 wrapped plates o |
| 2015-01-14 |
39 |
3-304.14(d) maintain sanitizer containers for in-use cloths free of visible debris and soil. observed a cloudy bucket of sanitizer. cdi - discarded by pic. |
| 2014-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of stew on the floor of the walkin freezer. 3-306.11 protect food on display using shields, packaging, or other effecti |
| 2014-09-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed all purpose cleaner stored on prep table. relocated. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed quat sanitizer bottle with high levels of chlori |
| 2014-09-11 |
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 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 i |
| 2014-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad wraps improperly held with ice on only the bottom of the pan. they temped at 69f. moved to refrigerator to rapidly chill. temped at 49 within 30 minutes. demonstra |
| 2014-02-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food) shall be disposed of after designated time frame. staff discarded american cheese was beyond 7 days.3-501.17 ready-to-eat potentially hazardous food (time/temperat |
| 2014-02-04 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. melons prepped today were on salad bar at 52f. staff separated container into smaller containers and submerged deeper into ice. |
| 2014-02-04 |
8 |
5-202.12 a handwashing sink shall be equipped to provide water at a temperature of at least 100f. restroom hand sinks have no hot water. return visit required. |
| 2013-02-13 |
43 |
single-use articles and single-service shall be maintained in original protective packaging or stored in a means to protect food contact surfaces from exposure/contamination. observed a variety of single-service inside storage pan; jumbled togarther and |
| 2013-02-13 |
21 |
fully implement date marking program to include opened dairy products (except cultured products) and cooked/cooled items such as meat balls; when kept more than 24 hours. corrected by instruction. |
| 2012-10-24 |
45 |
only use food contact surfaces that are approved. for reusable surfaces; must be smooth; durable; washable and non-absorbant. observed piece of paper packaging (recipe used for notes) stored in muffin mix bin. removed. |