| Violation Date |
Code |
Description |
| 2017-05-05 |
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 open gallon sized containers of milk with no date marking. cdi by date marking the milk. |
| 2017-05-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build up of debris in the stand mixer. cdi by cleaning and covering as it is no longer used by the program. |
| 2016-11-29 |
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 no date mark on open milk. cdi - discarded. |
| 2016-11-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed dead insects in cabinets near can opener. observed windows without screns open. |
| 2016-11-29 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed residue collecting in drawers throughout. observed finish damage |
| 2016-11-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved food debris collecting on vegetable chopper and on can opener blade. cdi - moved to dirty utensil area. |
| 2016-11-29 |
51 |
observed hand sink collecting residue in basin, faucet collecting buildup around base between faucet and sink.6-501.18 maintain handwashing sinks, toilets and urinals clean. |
| 2016-11-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed several floor tiles displaced in front of ovens. |
| 2016-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris collecting on grill around grease container. |
| 2015-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle containing blue liquid labeled as food surface sanitizer. the bottle contained glass cleaner. cdi- bottle contents emptied. |
| 2015-12-17 |
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 cooked rice made on 12/14 without a datemark, marinara sauce without a datemark, and a bag of opened spinach without a datemark. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed vegetable/potato dicer with dried debris on it. cdi- item set aside for recleaning. |
| 2015-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell eggs stored directly over ready to eat foods in a reach in cooler. cdi- storage rearranged. |
| 2015-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one unlidded employee beverage stored on top of a dry storage bin. beverage relocated. |
| 2015-05-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and a live roach in ice machine. vr |
| 2015-05-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed multipel hand wash sinks with no hand towels. cdi- restocked |
| 2015-05-29 |
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 pasta salad, cut lettuce, cut tomatos, cooked ground beef in refrigerator with no date mark. cdi- discarded(end of school) observed |
| 2015-05-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed most equipment in kitchen in need of cleaning. no visible evidence of daily cleaning. |
| 2015-05-29 |
53 |
6-502.12 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 floors in need of cleaning. |
| 2015-05-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in ice machine. vr for pest control |
| 2014-09-29 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed large flour container unlabeled. cdi- labeled |
| 2014-09-29 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed thremometer off calibration by 2 f. cdi- recalibrated |
| 2014-09-29 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed opened butter not date marked. cdi- disacrded |
| 2013-12-10 |
39 |
3-304.14 wiping cloths, use limitation - c. store damp wiping cloths between uses in container of sanitizer. observed four damp cloths out of sanitizer buckets. discussed rule with pic. |
| 2013-12-10 |
22 |
3-501.19 time as a public health control - p,pf. observed hollandaise holding on stove top at 105f. cdi by instruction on time as a public health control - left form to be filled out, discussed in depth. since sauce has been made for less than 1 hour and |
| 2013-12-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed hot box holding three foods at less than 135f - see temp chart. cdi - all foods were reheated to above 165f - see temp chart. |
| 2013-03-11 |
37 |
3-307.11. store food in a clean dry location; properly protected from contamination. observed opened and unsealed bag of grits in dry storage. |
| 2013-03-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2012-10-05 |
19 |
observed onion rings being hot held under heat lamos and measuring only 110f-124f. also observed student placing bean burgers measuring 109f into hot box. corrected by lowering heat lamps for onions and by stopping student and having her place bean burger |
| 2012-10-05 |
42 |
observed student towel drying a utensil at the 3 comp sink. corrected by instruction. see 4-901.11. |
| 2012-10-05 |
38 |
observed several kitchen workers with prohibited hand and wrist jewelry. see 2-303.11. observed two kitchen workers with nail polished nails and ungloved hands. see 2-302.11. corrected by instruction. |
| 2012-10-05 |
1 |
observed pic without current certification. corrected by instruction. certification needed before january 1; 2014. see 2-102.12. |