| Violation Date |
Code |
Description |
| 2018-11-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. two employee beverages and one container of employee food observed co-mingled with facility items. cdi- all storage corrected. |
| 2018-11-15 |
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 inc |
| 2018-11-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. sanitizer in basin at 3 comp sink below 150ppm for quat. pic james treadwell advises that the sink was set up for previous use, not in use currently due |
| 2018-08-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee covered/ closed beverage stored co- mingled with facility packaged items. cdi- pic corrected storage. repeat |
| 2018-08-15 |
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. some grease build up and dust on the grease on the walls |
| 2018-08-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. dried food debris in containers being used to store clean utensils at main preparation areas. |
| 2018-08-15 |
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. one container of cooked vegetables dated for discard on 8/13/18. date marking system explained extensive |
| 2018-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. chicken salad wrap and sliced deli turkey not under temperature control. pic tony washington both were portioned and placed in cooler prior to opening. both items removed and placed in |
| 2018-02-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found half-consumed food in dry storage area. |
| 2018-02-06 |
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: roast beef dated 1/22in walk-in. ham thawed on 1/29 in walk-in. cream cheese dated 10/30 in walk-in. cdi |
| 2018-02-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c : found unpackaged half-eaten food in dry storage on top of boxed single-service utensils. cdi- food removed and discarded. |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut greens, cut tomatoes, potato salad, prepared salad all holding above 45 f. foods were being cooled in a holding unit. cdi- moved all to efficient cooling units. |
| 2017-11-03 |
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 sliced chicken 45 f after 7 days. cdi- discarded chicken voluntarily. |
| 2017-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed meat balls holding for service less than 135 f. cdi- pic voluntarily discarded. observed butter holding off temperature at 84 f. cdi- discard butter, recommend procedures be w |
| 2017-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on surfaces in kitchen. |
| 2017-11-03 |
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 potato salad covered and cooling in prep unit. found cut greens and cut toma |
| 2017-08-01 |
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 employee wash hands for less than 15 seconds and recontaminate hands by turning off fau |
| 2017-08-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: through conversation with staff, determined chicken may be par-cooked, cooled, then cooking completed at later date. this is no |
| 2017-08-01 |
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 deli paninis dated 7/25. found ham dated 7/21. found pasta salad batch dated 7/29 with portion of |
| 2017-08-01 |
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 squirt bottles of oils unlabeled. label oils for cooking with name of product. |
| 2017-08-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer at 3 comp sink in use at less than 100 ppm quaternary ammonium. cdi- maintenance called. all equipment to be transferred to main kitchen dish room in meantime. |
| 2017-08-01 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf: observed employee working with rice without gloves covering nails. 2-303.11 remove je |
| 2017-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer holding wiping cloths at less than 100 ppm quaternary ammonium. |
| 2017-08-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in facility. pest control contract in place. |
| 2017-02-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed significant german roach activity at handsink in prep kitchen. finger nail brush was primary harborage area. return with in 10 days to verify action has been taken. |
| 2017-02-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found flour and corn meal in containers not labeled. |
| 2017-02-02 |
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 potato salad cooling in flip top of salad cooler at 84 f. prep coolers are |
| 2017-02-02 |
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 three deli subs dated 1/23 in cold drawer at salad cooler. cdi- discarded subs voluntarily. |
| 2017-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found small beverage-aire cooler holding food at 54 f. bow tie salad 54 f. deli ham 54 f. cdi- all tcs food voluntarily discarded and call made for service. verification of repair or no |
| 2017-02-02 |
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: found potato salad in top of salad cooler at 84 f after one hour and forty five minutes of cooling. potato salad would not have cool |
| 2016-08-12 |
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 : found chicken cooked by 8:00 am at 53 f at 1:15 pm. do not rely on holding units |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut greens, cut chicken, pre-made pizzas above 45 f. cdi- pizzas cooked immediately or moved to freezer. greens broken down and taken to cooler for rapid cooling. chicken taken to |
| 2016-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one item, tomato sauce below 135 f in holding. cdi- sauce voluntarily discarded. |
| 2016-08-12 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf : observed 3-compartment sink set up for wash / rinse / sanitize with pasta being drained in center vat. separat |
| 2016-01-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under prep sink. repair. |
| 2016-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed slicer with parts starting to rust. replace rusting parts or entire equipment. |
| 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: found red skin potato salad, spaghetti sauce, opened bags of cut greens, all not date marked or incompletely marked. cdi- pic voluntarily d |
| 2015-09-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. hand sink in prep area soiled. |
| 2015-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup; gasket on refrigerator. |
| 2015-09-29 |
45 |
4-501.11 maintain equipment in good repair. one hood light out. replace bulb. |
| 2015-09-29 |
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: found jambalaya on eight day of holding in walk-in cooler. cdi- discarded by pic |
| 2015-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observd cooked rice 117 f at prep area. cdi-rice reheated to 174 f before putting on hot line. |
| 2015-09-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed can opener bla |
| 2015-09-29 |
8 |
6-301.14 post a handwash sign at each handsink. pic stated employees use public restrooms for convenience. observed no handwash signs in public restrooms. pic agreed to have employees use employee restrooms and handsinks |
| 2015-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking stored on prep table. |
| 2015-03-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. facility missing thermometer in prep unit. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.- |
| 2015-03-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. phf/rte foods have a 7 day shelf life if 41f or below and a 4 day shelf life if 42-45f. -pf. observed cooked peppers, grilled chicken, black bea |
| 2015-03-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed pork roast soup that was not reheated to 165f within 2 hours. cdi item discarded. |
| 2015-03-27 |
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 recontaminate hands by touching faucet with bare hand |
| 2014-10-15 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket stored on the floor. |
| 2014-05-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animal foods that are undercooked shall be disclosed on the consumer advisory. facility missing disclaimer from consumer advisory. |
| 2014-05-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are 41f and below have a shelf of 7 days, and 42-45f have a 4 day shelf life. observed bag of spinach opened two days ago with no da |
| 2013-11-15 |
35 |
3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. observed packaged food with no labeling, cdi, labeling will be addressed advised to move food behind counter if labels cannot be c |
| 2013-11-15 |
31 |
ensure proper methods are used for cooling tcs foods. observed mashed potatoes in deep bowl tightly covered while cooling, cdi by uncovering. |
| 2013-11-15 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed pasta salad 57f, sandwiches 52f, lettuce 50f, cdi by cooling. observed one drawer on cooler broken, leaving large gap for air to escape, ma |
| 2013-11-15 |
18 |
3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed chicken from previous day 52-53f, cdi by discarding. |
| 2013-11-15 |
14 |
maintain quat sanitizer at proper concentrations at all times. observed sanitizer 0 ppm in buckets, coming from dispenser. cdi, dispenser was repaired during inspection. sanitizer should be regularly checked to ensure dispenser is properly operating. |
| 2013-11-15 |
6 |
ensure hands are properly washed as required by the rules. observed employee washing gloved hands, cdi. |
| 2013-02-27 |
34 |
provide suitable thin probe thermometer for checking thin foods. observed only thick probe dial thermometer available; cdi by instruction. |
| 2013-02-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open lettuce; pasta salad with no date marking; cdi by instruction. |
| 2013-02-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce; pasta salad 51f in cooler; items were removed from cooler; have serviced; vr to check cooler. observed pizza 52f on speed rack; cd |
| 2013-02-27 |
14 |
ensure all food contact surfaces are maintained clean to sight and touch. observed buildup on metal pans; cdi by rewashing. |
| 2012-12-07 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed pasta salad 48f on ice; chicken 50f; 48f in prep cooler; cdi by cooling. ensure adequate ice is used and do not double pan items kept in pr |
| 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 turkey; chicken; ham; pasta salad; etc. with no date marking; cdi by instruction. |
| 2012-12-07 |
14 |
maintain quat sanitizer at proper concentrations at all times. observed sanitizer weak in spray bottle; cdi by refilling. |
| 2012-12-07 |
34 |
provide thin probe thermometer for checking thin foods such as lettuce; observed no thin probe thermometer; cdi by instruction. |
| 2012-12-07 |
8 |
ensure that paper towels are available at handsinks at all times. observed no paper towels at kitchen handsink; cdi. |