| Violation Date |
Code |
Description |
| 2017-03-16 |
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 with watch on, handling food items. |
| 2017-03-16 |
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 shredded cheese cooling in reach in cooler while tightly covered. cdi: ite |
| 2017-03-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed paper towel stored in between ice shield and ice machine wall. cdi: papertowel removed. |
| 2017-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chemical bottle stored on edge of handsink. cdi: chemical bottle relocated to proper storage area. |
| 2016-10-11 |
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 spinach in wic tightly covered and above 45f. observed lettuce in wic co |
| 2016-03-16 |
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 unclear date marking procedures for prepped, then frozen on different day, then thawed on different day. cdi- procedure ammended3-5 |
| 2016-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee working with ready to green beans stop handle container of raw eggs then return to wrap container of green beans. cdi- instruction provided |
| 2015-11-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility failing to record |
| 2015-11-05 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employe |
| 2015-07-02 |
53 |
6-501.12- physical facilities shall be cleaned at a frequency to keep them clean. observed dusty ceiling vent in can wash room in bakery area. |
| 2015-07-02 |
41 |
3-304.12- in-use utensils used for non potentially hazardous foods shall be stored in food with handles above the top of the food, or in a clean, protected location. observed ice scoop stored on top of ice machine. |
| 2015-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed missing cover for hole on back wall of 3 comartment sink allowing for water in sink to drain on floor if overfilled. provide cover. observed small leak in condensation line of compressor in produce wa |
| 2015-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed cooked eggplant on sheet tray under heat lamp on line, 83f that was going to be placed in hot holding for buffet dining. eggplant was cooked about 30 minutes prior and normal pr |
| 2013-10-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-31 |
16 |
3-401.11 raw animal foods-cooking raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority; pf observed incomp |
| 2013-09-12 |
35 |
3-602.11 food labels 3-602.11 food labels. (a) food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed facility wraps cookies and |
| 2013-09-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-03-05 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2013-03-05 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-05 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-03-05 |
22 |
written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify: pf(a) methods of compliance with subparagraphs (b)(1)-(3) or c)(1)-(5) of this section; pf and( |
| 2013-03-05 |
12 |
a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum of |
| 2013-03-05 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-27 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-11-27 |
13 |
3-306.11 food display.except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; c |