| Violation Date |
Code |
Description |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw in reach in unit at 49f. cdi- pic relocated cole slaw to the back walk in cooler to cool product to 45f or lower. repeat. |
| 2018-01-12 |
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 large batch of coleslaw with tightly wrapped plastic wrap and lid on top o |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw in the reach in cold low unit at 50f. cdi-pic moved the cole slaw to the walk in cooler to cool product to 45f or lower. pic stated that the coleslaw in the cold low u |
| 2018-01-12 |
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 cole slaw that pic stated was prepared last night in reach in cooler at 49f. cdi-pic voluntarily discarded the product |
| 2018-01-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in bottom of handsink. cdi-pic removed ice and instructed to only use handsink for handwashing. |
| 2017-07-07 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf: thermometer in salad display unit appears tobe broken. ensure thermometers in units are accurate. |
| 2017-07-07 |
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: found portioned pasta salads not date marked. cdi- salads made today and are normally held 4 days. allowed to date with today's date. |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed wraps, prepared salads, pasta salad in holding units all at temperatures above 45 f. found container of cole slaw made in-house at 47 f in reach in low unit. cdi- all items mov |
| 2016-07-22 |
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: cole slawprepared at 9:30 am was 48 f at 1:15 pm. coleslaw moved to freezerfor quick chill. |
| 2016-07-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found chili held under no temperature control at hot holding steam table area. chili was 112 f. cdi- chili voluntarily discarded by pic ana alban. found hot dogs in alto-sham 126 f. ho |
| 2016-07-22 |
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. -pf : found dense volume cole slawtightly covered in prep cooler at 48 f. slaw in cooli |
| 2016-07-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: no thin probe thermometer available. equipment on site had non functioning battery. verification needed. |
| 2016-07-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no quat test strips for sanitizer testing available in permitted space. repeat. cdi- strips brought from main kitchen. |
| 2016-07-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee food inter-mingled with retail food in prep cooler. |
| 2016-01-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. kiosk should have their own test kit for sanitizer. pic had to go to downstairs permitted kitchen to obtain sanitizer test strips. |
| 2016-01-20 |
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: opened hot dog chili in cold holding not date marked. cdi- pic voluntarily discarded. |
| 2016-01-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found chili and sauerkraut under no direct temperture control at hot dog condiment station. refer to temperature chart. cdi- pic voluntarily discarded. |
| 2015-08-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed handwashing without warm water. faucet handle to hot water stripped. verification needed |
| 2015-08-09 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf: observed water below 100 f in handsink. verification needed. |
| 2015-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observced chili and sauerkraut below 135 f in holding. cdi- discarded both. |
| 2015-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cole slaw above 45 f in holding. cdi-pic discarded. |
| 2015-08-09 |
45 |
.4-501.11 maintain equipment in good repair. faucet on handsink that controls hot water is stripped. no hot water available. repair. |
| 2015-08-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. kiosk should have their own test strips and not rely on other permitted facility for test strips. |
| 2015-08-09 |
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 packaged food from convention center kitchen with labels that are unreadable due to apparent ink running out of label printer. ver |
| 2015-04-23 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed hot dogs and pork bbq not reheated to 135f. cdi facility had time so they continued reheating in oven. |
| 2015-04-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed 2 spray premade sanitizer bottles at 0ppm. cdi items discarded. |
| 2015-04-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsink without handwashing signage. cdi hand wash sign provided. |
| 2015-04-23 |
6 |
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.-p. observed employee wash hands and recontaminate hands by touching faucet |
| 2014-07-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated when opened or prepared. observed bag of hot dogs not dated. cdi item dated. |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods thatr are cold held shall be 45f or below. observed hot dogs and bratwurst at 48f and above, and reach in unit holding at 48f. v |
| 2014-07-28 |
1 |
2-102.12 certified food protection manager - c. one with food certification shall be available during all hours of operation of facilty. observed owner of servsafe not present during inspection. |
| 2013-11-15 |
38 |
ensure all employees are wearing proper hair restraints. observed no hair restraints. |
| 2013-06-07 |
26 |
7-204.11 ensure that sanitizers do exceed tolerance exemptions specified in 40 cfr 180.940. observed quat sanitizer slightly over 400 ppm in spray bottle cdi by diluting. |
| 2013-06-07 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chili 122f; cdi by reheating; do not double pan food. |
| 2013-06-07 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2012-12-07 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on sanitizer bottle; cdi by labeling. |
| 2012-12-07 |
34 |
provide properly calibrated thermometer for checking food temps. observed thermometer off calibration; cdi by instructing to calibrate. |
| 2012-12-07 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed prepared cole slaw with no date marking; cdi by instruction. |