| Violation Date |
Code |
Description |
| 2018-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit fly observed at prep sink area where blenders are rinsed. area was maintained clean. provide pest management for fruit flies. (0pts) |
| 2018-07-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -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. -p. emplo |
| 2018-07-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. opened employee beverages; no lids provided; stored on shelf with signage that indicates employee drinks. clean facility clothes stored in open woven basket underneath. |
| 2018-01-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for the sanitizer. verification needed within 10 days. |
| 2018-01-12 |
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 knives stored laying on top of food in the flip top unit. |
| 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 roasted mushrooms on sheet pan on rack out in front of oven with no cold a |
| 2018-01-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed roasted mushrooms on sheet pan on rack out in front of oven at 76f at 9:20. pic stated that the roasted mushrooms started to |
| 2018-01-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispensing at less than 150 ppm at the 3 comp sink. cdi-pic changed out the container for the dispenser, refilled sanitizer bucket, and santize the i |
| 2018-01-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. cdi- pic instructed employee to wash hands an |
| 2018-01-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a hand sanitizer container stored in the handsink. cdi- pic relocated the hand sanitizer container. |
| 2018-01-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee preparing a bagel after wiping counters off with cloth with no glove change and hand wash. cdi-pic instructed employee to wash hands and change gloves when changing task |
| 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 tomatoes prepped previous day not dated. cdi- allowed to date with previous day's date. |
| 2017-07-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed flour and sugar containers not labeled as to contents. |
| 2017-01-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee food in prep cooler upper shelf with retail food. |
| 2017-01-03 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female employee restroom. |
| 2017-01-03 |
33 |
3-501.13 use approved thawing methods. hummus is thawed in a container of standing water according to pic. found hummus above 45 f after thawing. |
| 2017-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed turkey, smoked salmon, tomatoes, and hummus above 45 f in prep cooler. |
| 2017-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed a few utensils with minor food residue attached. cdi- returned to cleaning process. |
| 2017-01-03 |
8 |
6-301.14 post a handwash sign at each handsink. no hand wash sign at female employee restroom sink. cdi- supplied sign. |
| 2016-08-03 |
45 |
4-501.11 maintain equipment in good repair. bagel prep cooler not holding food at proper temperatures. call made to service technician. verification needed of repair. do not use cooler until repaired. |
| 2016-08-03 |
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 : found spinach labeled with todays date and said to have been opened saturday 7/30. temperature 44 f. fo |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found bagel prep cooler not holding foods at required temperatures. refer to temperature chart. all tcs foods voluntarily discarded by pic. |
| 2016-01-14 |
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: container of cream cheese not date marked. cdi- discarded by pic voluntarily. canned mushrooms in freezer not date marked. tcs foods placed |
| 2015-09-22 |
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 various cream cheeses in opened containers incorrectly date marked. date containers with date container is opened. maximum 7 day h |
| 2015-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets for cloths measuring 50 ppm quat. cdi- emptied buckets, as facility was to close in 10 minutes. |
| 2015-03-27 |
33 |
3-501.13 use approved thawing methods. foods shall be thawed under refrigeration or fully submerged in water with running water on top. observed cooked chicken thawing in prep sink not fully submerged. |
| 2015-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw salmon stored over rte food in reach in unit. cdi items relocated. |
| 2015-03-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites from being frozen or pellet fed for parasite destruction. -pf. observed lox salmon that did not have letters stating if raw salmon is |
| 2015-03-27 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employee who did not have a signed copy of health policy and did not have knowledge of its content. cdi provided health sheet to be reviewed and sign |
| 2014-10-07 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet cloths on back counter, and sanitizer bucket stored |
| 2014-10-07 |
38 |
2-402.11 effectiveness-hair restraints - c. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee engaging in food prep without proper hair restraint. |
| 2014-10-07 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed container of soapy water labeled sanitizer. cdi item discarded. |
| 2014-10-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 containers of milk |
| 2014-10-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils, and employees shall eat and drink in designated areas. observed employee eating in prep area. |
| 2014-05-08 |
31 |
3-501.15 cooling methods - pf. foods shall be fully cooled before cold holding. observed hashbrowns in plastic container in prep top. cdi item moved to freezer to bring down temperature. |
| 2014-05-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility shall be dated time food is opened or prepared. 7days if foods are at 41f or below, or 4 days if at |
| 2014-05-08 |
39 |
3-304.14 wiping cloths, use limitation - c. chemical sanitizer buckets shall be kept off the floor. observed 2 sanitizer buckets on floor. |
| 2013-10-23 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on cream cheese or open milk, cdi. |
| 2013-10-23 |
14 |
ensure sanitizer is maintained at proper concentration at all times. observed sanitizer weak in bucket, cdi by refilling. |
| 2013-04-04 |
34 |
4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-04-04 |
22 |
ensure appropriate time label is used on milk pitchers that are being held using time as a public health control; observed incorrect time label; cdi by changing. |
| 2013-04-04 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage 68f in hot holding unit; cid by discarding. |
| 2013-04-04 |
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 employee preparing food; then cleaning counter; cleaning container; and return to food duti |
| 2012-10-19 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are date marked. observed no date marking on milk; cdi by instruction. |
| 2012-10-19 |
39 |
ensure all wet wiping cloths are properly stored in sanitizer solution between uses. observed wet wiping cloths stored on counter; being used for milk steamer. |
| 2012-10-19 |
31 |
use only approved methods for cooling potentially hazardous foods. observed cut melon in front display cooler; tightly covered while cooling; cdi by instruction. melon should be rapidly cooled using walk-in cooler before portioning and tightly covering. |
| 2012-10-19 |
22 |
if time is to be used as a public health control; facility must provide written procedures prepared in advance that explain process. observed cream pitchers being kept out for 4 hours; labeled with discard time; but incomplete written procedures were ava |
| 2012-10-19 |
14 |
ensure quat sanitizer is maintained at proper concentrations at all times. observed one working bucket of sanitizer 0 ppm sanitizer; cdi by refilling. |