| Violation Date |
Code |
Description |
| 2018-02-09 |
45 |
4-205.10 food equipment, certification and classification - c - observed black and silver haier household refrigerator. replace with proper ansi / nsf listed commercial refrigerator.4-501.11 good repair and proper adjustment-equipment - c - observed 2 spl |
| 2018-02-09 |
42 |
4-803.11 storage of soiled linens - c - observed some soiled linen stored below sink on chemical storage area. |
| 2018-02-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site at time of arrival. cdi by instruction. |
| 2017-10-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ensure ceiling tiles are non absorbant and washable in food preparation areas. |
| 2017-10-06 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers except a plain wedding band. observed decorative rings on hands of food operator. repeat. |
| 2017-05-09 |
53 |
6-201.14 floor carpeting, restrictions and installation - c - a floor covering such as carpeting or similar material may not be installed as floor covering in food preparation or ware washing areas where floor is subject to moisture, flushing or spray cle |
| 2017-05-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing bracelets. |
| 2017-05-09 |
35 |
3-602.11 food labels - pf - bulk foods in plain view of consumer shall be labeled with ingredients and allergen sources. observed bulk cereal labels incomplete and not including ingredient and allergy information. observed bulk packaged cereal labeling in |
| 2017-05-09 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed operator touch floor to pick up test strips but did not wash hands. cdi by instruction. |
| 2017-05-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed employee not able to demonstrate that complete employee health policy was followed. cdi, handouts provided. |
| 2017-05-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 1 person in a managerial capacity shall be on site at all times and be a certified food protection manager. observed no certified pic on site upon arrival. |
| 2016-11-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. |
| 2016-11-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 uncovered employee beverage on prep table. |
| 2016-11-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed a food employee not vigorously rub hands for 10 to 15 seconds and proceed to tun faucet off with their bare hands after hand washing. |
| 2016-11-04 |
8 |
6-301.14 hand washing signage - c - observed no hand washing signs at restroom hand washing sink. cdi, hand washing sign provided. |
| 2016-11-04 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c - cups furnished for consumer self service shall be furnished from an approved dispenser or kept in the original plastic packaging sleeve protecting the lip contact surface. observed several |
| 2016-11-04 |
53 |
6-201.11 floors, walls and ceilings-clean ability - c - floors, walls, and ceilings shall be designed and constructed to be smooth, non absorbent and easily cleanable. observed crack in wall behind prep table. |
| 2016-11-04 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee drinks and cell phone on prep table in kitchen. repeat. |
| 2016-11-04 |
35 |
3-602.11 food labels - pf - bulk foods in plain view of consumer shall be labeled with ingredients and allergen sources. observed bulk cereal labels incomplete and not including ingredient and allergy information. • |
| 2016-02-10 |
54 |
6-501.110 using dressing rooms and lockers - c - provide designated area for employee belongings. observed employee drink and foods stored on top shelf of reach in refrigerator. repeat. |
| 2016-02-10 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards .observed a houshold use only crockpot and mixer stored in facility. use commercial grade proper equipment for commercial establishment. repeat. |
| 2016-02-10 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet cloths stored on coffee equipment. |
| 2016-02-10 |
35 |
3-602.11 food labels - pf - bulk food that is availab;le for consumer self-dispensing shall be prominently labeled in plain view of the consumer with required information. cdi by instruction. |
| 2016-02-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - food shall be hot held at 135 degrees f and above. observed potatoes hot held at 117 degrees f. cdi, operator reheated foods to required temp |
| 2016-02-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - food shall be stored in wrappings, packages or covered containers. observed apples uncovered unprotected at breakfast bar. cdi by instruction. |
| 2016-02-10 |
6 |
-2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. cdi, by instruction. |
| 2015-07-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed quat sanitizer coming out at 50 ppm. facility has a dish machine that everything gets ran through, but they use sanitizer on tables and other items. pic david stated that eco lab is com |
| 2015-07-17 |
45 |
repeat violation 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a household crock pot being used on the buffet line. replace with an nsf approved one. |
| 2015-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed an employee towel drying plates. cdi - instructed that everything needs to be air dried. |
| 2015-07-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 4 personal food items stored on the top shelf of the reach in cooler. cdi - all items were moved to the bottom shelf. |
| 2015-03-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a residential crock pot being used for gravy. repeat violation.4-501.11 maintain equipment in good repair. - observed s |
| 2015-03-10 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - observed styrofoam cups stored under the sink pipes of the buffet. cdi - pic threw cups away. |
| 2015-03-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - facility needs a thin probe thermometer. verification required. |
| 2015-03-10 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed washed apples in a bowl with no protection or sneeze guard. individually saran wrap apples or place a sneeze guard in front of them and use tongs. |
| 2015-03-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - manager with serv safe was not present. |
| 2014-05-06 |
45 |
maintain equipment for its intended use including residential equipment in food service establishment. observed residential crock pot being used for gravy.4-204.13 dispensing equipment, protection of equipment and food |
| 2014-05-06 |
43 |
maintain proper storage of single service items to prevent contamination. observed single service juice and coffee cups with lips of cups exposed.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2014-05-06 |
42 |
general comment- maintain multi use plates under sneeze shield or inverted to prevent contamination. observed right side up and not under shield. pic inverted plates.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use a |
| 2014-05-06 |
20 |
maintain proper cold holding temepratures. observed individual containers of cream cheese (labeled keep refrigerated) sitting out at room temperature. pic removed and placed additional under refrigeration.3-501.16 (a)(2) and (b) potentially hazardous food |
| 2013-06-28 |
1 |
2-102.12 certified food protection manager. certified food protection manager is required to be present in facility. no one on site with verification of food safety training. cdi- verbal correction (r) |
| 2013-06-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. provide sanitizer per specifications required by rule. quat sanitizer testing at 0ppm. no bottle of concentrate quat observed to be c |
| 2013-06-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. boiled eggs still on line as operator was cleaning. boiled eggs not under temperature control. operator voluntarily discarded eggs. discus |
| 2013-06-28 |
31 |
3-501.15 cooling methods. large bowl of gravy tightly covered during the cooling process in the reach in cooler. discussed options for rapid with operator, method corrected. |
| 2013-06-28 |
38 |
2-402.11 effectiveness-hair restraints. operator not wearing a hair restraint during break down of buffet, cleaning, and prep work. verbal correction; hair restraint required. |
| 2013-06-28 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. single service cups stored in open wire dispenser at the front beverage station. verbal correction; discussed options for storage to prevent possible con |
| 2013-06-28 |
44 |
3-304.15 (b)-(d) gloves, use limitations. observed operator complete prep work, then begin cleaning equipment prep areas. verbal correction. discussed glove use, verbal education as to rule of glove use. |
| 2013-06-28 |
45 |
4-205.10 food equipment, certification and classification. crock pot being used for hot holding for grits is for residential use only. provide crock pot/ hot holding unit that is indicated to be for commercial use (r). |
| 2013-06-28 |
46 |
4-302.14 sanitizing solutions, testing devices. operator advised that he did not have testing strips for quat sanitizer nor for chlorine sanitizing dish machine. return visit by 7/8/13 to check for both types of testing strips. |
| 2013-06-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. dust on fan shield of small counter top fan. fan was not on/ being used during inspection. cleaning of fan shield is needed. |
| 2013-06-28 |
54 |
6-202.11 light bulbs, protective shielding. only one light over buffet area has shatter resistant coating. all other lights over buffet area are not shielded. provide shields for lights or those with shatter resistant coating. |
| 2012-12-27 |
45 |
keep non-food contact surfaces in good repair. observed several refrigeration door gaskets splitting; torn. |
| 2012-12-27 |
45 |
equipment shall be used as specified by manufacturer. observed crock pot in use for gravy that is household only. |
| 2012-12-27 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wet cloths on surfaces. |
| 2012-12-27 |
37 |
do not store food on the floor. observed half and half box on floor of kitchen. |
| 2012-12-27 |
34 |
food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. observed thermometer for food temperatures reading 50 f in ice water. cdi- calibrated to accurate readings. |
| 2012-12-27 |
19 |
keep foods that are holding hot at 135 f or above through all parts of the food. observed gravy and potatoes below 135 f. refer to temperature chart. cdi-items reheated to 165 f. |
| 2012-12-27 |
2 |
food employees and conditional employees shall be informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as |
| 2012-12-27 |
1 |
the person-in-charge shall be a certified food protection manager. observed no accredited training. |