| Violation Date |
Code |
Description |
| 2018-11-05 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed hole in the wall at the mop sink. several lights throughout the establishment were noted out to include lights in ceiling and lights in the hoods. floors, wall |
| 2018-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c4-205.10 food equipment, certification and classification - creplace the light bulbs that are out inside of the reach in coolers, reach in freezers and walk in freezer. replace the deep freezer used |
| 2018-11-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cemployee items (bag, jacket) stored directly beside clean dishes on clean dish rack. do not store employee items near clean equipment and utensils |
| 2018-11-05 |
38 |
2-303.11 prohibition-jewelry - ccomment: observed employee handling food with arm jewelry. remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2018-11-05 |
36 |
6-202.13 insect control devices, design and installation - ccomment: observed insect control device to the right above prep surface in back bakery area. properly locate mechanical insect control devices to prevent potential contamination. |
| 2018-11-05 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: observed seaseme seeds, chili powder, pepper, etc. unlabeled in kitchen. label all working containers of food (oils, spices, salts) except food that is easy to identify such |
| 2018-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pthe following food prep dates were ou |
| 2018-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: observed kidney beans at salad bar holding at 50f. cdi. the manager immediately removed the kidney beans from the bar to proper |
| 2018-11-05 |
8 |
6-301.12 hand drying provision - pf 5-205.11 using a handwashing sink-operation and maintenance - pfobserved no paper towels at front hand washing sink near deli area. provide paper towels at hand sinks. cdi. manager provided paper towels at the sink. thi |
| 2018-11-05 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved employee coffee cup and employee cup of water stored on prep tables beside prepped food and clean utensils. an employee shall eat, drink, or use any form of tobacco only in designated areas where th |
| 2018-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at front hand sink. cdi pic provided towels. |
| 2018-08-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored in walk in cooler in a container on top of butter, cheese and pack of spinach. cdi pic discarded eggs.3-302.11(a) separate unwashed produce from ready-t |
| 2018-08-09 |
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 observed turkey dated for 7/29. observed roast beef dated for 8/2. observed three containers of argula wi |
| 2018-08-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi book records not complete for ph records. verification required. repeat; same rule b |
| 2018-08-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household freezer on front. make sure to replace with commercial equipment. |
| 2018-08-09 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed in the juicing area where food employees were washing blenders. cdi pic stopped employee and directed to wash at 3 compartment |
| 2018-08-09 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed front prep sink (two compartment being used for washing of blenders for juicing). cdi pic stopped employee from washing there. repeat. |
| 2018-05-15 |
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 at time of inspection, observed pizz |
| 2018-05-15 |
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 several employees not using a protective barrier when washing hands. observed food employ |
| 2018-05-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with food employee, stated that fcs are only cleaned one during day. cdi educational moment and to ensure food contact surfaces are clean |
| 2018-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tofu and potatoes hot holding less than 135 degrees. cdi product was heated above 165 degrees. |
| 2018-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product going to salad bar cold holding above 45 degrees. cdi product was placed in walk in cooler for rapid cool down. repeat |
| 2018-05-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-05-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed grapes and produce being stored at 2 compartment sink where dish detergent was being stored directly over. cdi fruit was relocated. |
| 2018-05-15 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed two compartment sink up near juicing being used for ware washing. food establishment was unable to provide variance paperwork. cdi will not use sink fo |
| 2018-05-15 |
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 food establishment tightly covering and sealing meatball/pasta containers. |
| 2018-05-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the food establishment. make sure to have pest control address. |
| 2018-05-15 |
45 |
4-501.11 maintain equipment in good repair.4-502.11 (c ) maintain air thermometers in good repair and accurate.observed air thermometers missing in multiple cold holding units. make sure to provide.observed damage gasket on two reach in unit (one in back |
| 2018-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on reach in unit, gaskets, tracks throughout department. make sure to increase cleaning frequency. repeat. |
| 2018-05-15 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi rice in case above 40 degrees; product was not cooled and documents were not accurat |
| 2018-03-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris build up on slicer. cdi by recleaning slicer. improvement noted. |
| 2018-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed eggs stored over ready to eat food in bakery cooler. cdi by removal of eggs to proper storage location. |
| 2018-03-09 |
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 container of oil with no label. |
| 2018-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed small amount of tofu on salad bar measuring above 45f. cdi by removal to walk in cooler to rapidly cool. |
| 2018-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on coolers throughout facility.4-502.11(a) maintain utensils in good repair. observed damaged containers stored in the dish area. |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets throughout facility. |
| 2017-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in cooler and freezer with visible rust. observed damaged gasket on walk in cooler. |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic and metal containers in the dish area. |
| 2017-11-13 |
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 corned beef placed in flip top unit after prep to cool. cdi by voluntary d |
| 2017-11-13 |
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 sausage and roasted garlic at the pizza station with no date marking. cdi by marking with correct date.3-501.18 discard the food re |
| 2017-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker debris on some containers stored as clean. improvement noted. cdi by removal for recleaning. |
| 2017-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and pizza sauce measuring above 45f. cdi by removal for rapid cooling. items measured less than 45 by end of inspection. |
| 2017-09-28 |
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 a container of pizza sauce cooling in an open faced cold holding unit. cdi |
| 2017-09-28 |
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 containers of spices such as paprika with no labels. |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on a reach in unit in kitchen area.4-502.11(a) maintain utensils in good repair. observed damaged spatulas and container lids in kitchen area. |
| 2017-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in reach in coolers and walk in cooler as well as on the floor of reach in coolers. observed debris build up on gaskets |
| 2017-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hat stored on shelving with single service articles. |
| 2017-04-17 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure proper cold and hot holding temperatures of tcs foods over multiple inspections. cdi-staff must temp more foods in all cases |
| 2017-04-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all tcs foods on hot hold island to be 99-137 f. see temp chart |
| 2017-04-17 |
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 observed multiple tcs foods date marked 5 days or more prior to today at temps above 43 f. cdi- discar |
| 2017-04-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed prepped tcs foods placed in cold hold units not rated to cool at temps ab |
| 2017-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mutlple packaged tcs foods cold holding in island display case and soup island for more than 24 hrs. cdi- discarded. repeat |
| 2017-04-17 |
45 |
4-501.11 maintain equipment in good repair. observed multiple island units failing to cold hold tcs foods at 45 f or colder. some cases indicating temps of 22-30 f. vr repeat but cant be positive if problem is equipment and human error |
| 2017-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple handles on equipment with devris accumlation. repeat but improved |
| 2017-04-17 |
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 multiple utensils stored on absorbtive cloths. cdi- removed |
| 2017-03-31 |
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 multiple spices and oils not labeled. |
| 2017-03-31 |
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 cooked beef tenderloins cooling in walk in cooler next to door at 47 f from yesterday cdi- voluntarily discard recomend mov |
| 2017-03-31 |
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 observed partial chub of ham date marked 3/21 and sliced beef tenderloin in display case on day 5 at 4 |
| 2017-03-31 |
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 two pizzas held using tphc |
| 2017-03-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cooked chicken in cold hold case at 65 f; cooling. cdi- removed to walk i |
| 2017-03-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in kitchen. |
| 2017-03-31 |
20 |
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 all tcs foods temped on island cold hold case to exceed 49 f including but no limited to those in temp chart. cdi- voluntar |
| 2017-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled wet wiping cloths on food contact surfaces and not in solution. |
| 2017-03-31 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed previously washed fruits and vegetables with stickers still on them. |
| 2017-03-31 |
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 hanging between cutting boards and spatulas on top of equipment. |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed cold hold island case failing to cold hold food at 45 f. vr |
| 2017-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment with excessive debris, grease accumulation. especially main hood system. |
| 2017-03-31 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food in vegetable prep sink while open cleaning solutions and cleaning utensils were present in the sink. 6-404.11 designate a separate area for items that are not f |
| 2016-12-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phone stored on top of commercial container of sauce at shelving next to handwashing sink. ensure that employee's are storing person |
| 2016-12-23 |
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. more than five utensils in use being stored in room temperature water that had re |
| 2016-12-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee observed without hair restraint while preparing foods. cdi- employee put on hair restraint. (0pts) |
| 2016-12-23 |
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. pic advised that pizza' s, creamers |
| 2016-12-23 |
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 package of brie and sliced deli ham not dated and pic nor employee could advise as to how long either had been in the cooler. cdi- |
| 2016-12-23 |
7 |
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. while waiting to be allowed entry into preparation area, employee was observed using bare hand to add herb garnish |
| 2016-08-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 wiping cloths stored in a hand sink along the deli line. cdi- cloths relocated. 6-301.11 provide soap for handwashing at each handsink. -pf observed no soa |
| 2016-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in customer self serve cases/buffet lines cold holding above 45f (see chart). pic indicated there is a defrost time for the cooler around 3:00pm which lasts for approxim |
| 2016-08-29 |
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 cooked pasta in the walk in cooler without a datemark and grilled vegetable containers in the walk in cooler without datemarks. c |
| 2016-08-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf the facility did not have a copy of their approved variance letter on site. vr within 10 days. |
| 2016-08-29 |
46 |
4-603.14 wet cleaning - c wash utensils and equipment with soapy water prior to sanitizing them. pic stated the deli slicers are sanitized without being cleaned with soapy water beforehand. |
| 2016-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the bottom of the deli case, in the deli case tracks, and in some clean utensil storage bins. |
| 2016-08-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies at the handsink drain nearest the bread ovens. |
| 2016-05-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed detached plumbing underneath the handsink nearest the pizza prep. station. |
| 2016-05-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on walk in cooler fan coverings in the main deli walk in cooler and the bulk goods walk in cooler. |
| 2016-05-13 |
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 an opened tub of feta cheese not dated. cdi- datemark added. |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced turkey above the fill line of a flip top cooler above 45f and packaged chicken salad cold holding above 45f in a buffet table. cdi- chicken salad relocated to walk in c |
| 2016-05-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw rotisserie chickens stored over raw salmon filets in the walk in cooler. cdi- storage rearranged. |
| 2016-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of baked chicken in a hot box holding below 135f and 2 pans of chicken on the buffet line below 135f (see chart). cdi- instructed pic to reheat chicken to 165f. |
| 2016-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal containers stacked clean with datemarking sticker residue on them. cdi- containers were set aside for recleaning. |
| 2016-02-12 |
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 observed one bucket of feta cheese opened on 2/10 not dated. cdi- datemark added. facility continues t |
| 2016-02-12 |
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 macaroni and cheese cooling in the walk in cooler while wrapped in plasti |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets within the deli/bakery on cold holding equipment. pic stated the gaskets have been ordered. |
| 2015-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn gaskets on cold holding equipment throughout the deli. |
| 2015-10-29 |
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 observed cooked salmon dated 10/21 in the walk in cooler. cdi- product discarded. 3-501.17 date mark |
| 2015-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grape leaves on the buffet line above 45f (see chart). cdi- product placed into walk in cooler for cooling. improvements made since last inspection.3-501.16(a)(2) maintain tc |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one deli slicer stored clean with visible food debris on the back side of the blade. cdi- slicer set aside for recleaning. improvements made since |
| 2015-08-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal pans stored clean with visible food debris on them and 2 plastic bins with soup spoons in them with food debris in the bins. cdi- items recl |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods on the salad bar above 45f (see chart). cdi- foods removed for cooling. minor improvements made since last inspection. |
| 2015-08-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed wheat grass on display in reach of customers and unprotected. cdi- wheat grass relocated. |
| 2015-08-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2015-08-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par-cooking chicken thighs and breasts and then chilling them in the walk in cooler. facility does not have |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn gaskets on coolers throughout facility. |
| 2015-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed can dispenser rack located next to pizza oven with debris accumulation on it. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage rack. |
| 2015-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed hand towel dispenser not operatin g at rear hand sink. cdi repaired |
| 2015-03-31 |
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 in use utensils stored in container of soiled sanitizer. cdi- removed |
| 2015-03-31 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed wheat grass stored too close to customer counter access. cdi- location changed |
| 2015-03-31 |
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 multiple tcs foods cooling with covers. cool without covers. cdi- covers |
| 2015-03-31 |
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 polenta, pimento cheese and broccoli cheddar soup, all made prior to today and not date marked. date marked 3-501.18 discard the fo |
| 2015-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale at 48 f, soup 1 at 47, cooked garlic at 70 f, fish breading at 71 f and milk at selfserve bar at 47 f. cdi- removed to flash cool |
| 2015-03-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all sanitizer spray bottles ans buckets to be 0 ppm qac. cdi- remade above 200 ppm |
| 2015-03-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink blocked. cdi- removed blockage |
| 2014-12-15 |
10 |
3-202.11 temperature - ensure tcs foods arrive at proper cold hold temps. observed pic had no knowledge if foods found to be out of temp that arrived this am were temped upon arrival. cdi- removed to cool |
| 2014-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw sausage stored over ready to eat foods on speed rack. cdi- reorganized |
| 2014-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. o.bserved multiple hot held foods below 131 f. cdi- reheated to above 165 f |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple tcs foods cold held above 50 f. cdi- discarded or removed to rapidly cool |
| 2014-12-15 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple tcs foods in deli case not properly date marked. vr |
| 2014-08-22 |
6 |
2-301.14 wash hands immediately before donning gloves.- p observed multiple food employees chnaging gloves without washing hands. cdi- instruction provided |
| 2014-08-22 |
8 |
6-301.12 maintain hand drying provisions at all hand sinks. - pf observed hand sink at fresh bread corner to be out of hand towels. cdi- restocked |
| 2014-08-22 |
14 |
4-601.11 (a) clean equipment, food-contact surfaces, and utensils clean to sight and touch - p observed multiple utensils and food equipment with food soilage accumulation. cdi- removed to reclean |
| 2014-08-22 |
19 |
3-501.16 (a)(1) maintain hot held tcs foods at 135 for hotter - p observed multiple hot held whole chickens at or below 105 f. cdi- some placed on time others reheated to 170 f + |
| 2014-08-22 |
20 |
3-501.16 maintain cold held tcs foods at 45 f or colder - p observed salads, sandwiches and cut leafy greens above 49 f. cdi- removed to flash cool |
| 2014-08-22 |
4 |
2-401.11 store employee beverages so as not to contaminate food/food contact surfaces - c observed two employee beverages stored on food preparation tables with food present. cdiinstruction provided; drinks discarded |
| 2014-08-22 |
22 |
3-501.19 maintain, and follow written procedures when protecting tcs foods using time as a public health control - p,pf observed pizzas made and timer not set, no labeling of beggining or ending time for pizzas by the slice. |
| 2014-08-22 |
37 |
3-305.11 store foods to prevent contamination from the premises - c observed multiple packaged foods stored on floor in bakery walk in cooler. cdi- removed from floor |
| 2014-08-22 |
42 |
4-903.11 (a), (b) and (d) store clean equipment, utensils, linens and single-service and single-use articles so as not to be contaminated - c observed clean utensil bin with excessive debris inside. clean as often a necessary to prevent accumulation. |
| 2014-08-22 |
21 |
3-501.17 date mark open, ready-to-eat potentially hazardous food (time/temperature control for safety food) - pf observed foods cooked yesterday and day before not date marked or incorrectly date marked, including but not limited to cooked chicken salad, |
| 2014-05-01 |
37 |
3-306.11 food for display shall be properly shielded to prevent contamination by consumers. observed fresh bread sitting on cutting board exposed to customers with no shields. |
| 2014-05-01 |
31 |
3-501.15 tcs foods cooled shall be cooled using approved and effective methods. observed multiple late prep items cooling in display units, meant for cold holding only. cdi- removed to flash cool |
| 2014-05-01 |
22 |
3-501.19 written procedures and time labeling shall be used when tcs foods are protected using time as a public health control. observed no written procedures for milk at coffee bar, kale and spinach at juice bar or pizzas. cdi- template given |
| 2014-05-01 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed improper cold holding at salad bar. cdi- items removed to flash cool |
| 2014-05-01 |
8 |
6-301.11 hand sinks shall be supplied with hand cleanser and towels. observed hand sink blocked by bread rack with no hand cleanser and towels. cdi- stocked |
| 2014-05-01 |
4 |
2-401.11 employee beverages shall be stored below food / food contact surfaces. observed coffee mug and tea on main food prep counter. cdi-removed |
| 2013-10-04 |
20 |
3-501.16. hold cold tcs foods at or below 45f at all times. observed butter at 80f, cut kale at 67f, cut spinach at 64f. cdi - discarded. facility may wish to use 3-501.19. see #19. |
| 2013-10-04 |
1 |
2-102.12. observed no documentaiton of certified food protection manager. have on site by 1-1-14. |
| 2013-10-04 |
8 |
5-205.11. handwashing sinks may only be used for handwashing. observed brush, scrubber, in hand sink. cdi - removed. |
| 2013-10-04 |
14 |
4-601.11(a). maintain food contact surfaces clean to sight and touch. observed soiled ice bin, can opener blade. cdi - cleaned. |
| 2013-10-04 |
19 |
3-501.16. hold hot tcs foods at or above 135f at all times. observed rotisserie chicken at 108f, parmesan tomatoes at 111f. cdi - discarded. facility may wish to consider using time as a public health control - see rule 3-501.19. |
| 2013-10-04 |
26 |
7-101.11. label sanitizer buckets as sanitizer. observed unlabeled bucket. cdi - labeled. |
| 2013-10-04 |
42 |
4-901.11. air dry utensils - do not leave on absorbant towel to dry. observed utensils drying on towel. cdi - moved. |
| 2013-10-04 |
37 |
3-306.11. protect food on display from contamination. observed washed oranges in top hopper of self-service juicer could be touched or sneezed upon by customers. shield with plastic wrap or other barrier. cdi by instruction. |
| 2013-10-04 |
39 |
3-304.14. keep sanitizer buckets in use stored off the floor. observed one in-use bucket on the floor. |
| 2013-10-04 |
41 |
3-304.12. store utensils between uses with handle above the top of the food and the container. observed unhandled cup used as scoop in berries, observed ice scoop handle resting on ice. cdi - removed. |
| 2013-10-04 |
47 |
4-602.13. keep non-food contact surfaces clean. observed soiled clean drainboard at dish machine, soiled exteriors of coolers, ice machine, door handles. |
| 2013-10-04 |
35 |
.3-602.11. properly label packaged self-service foods. observed no address on packaged sandwiches. cdi - corrected by instruction. |
| 2013-06-03 |
42 |
4-901.11. air dry utensils before tight stacking. observed several wet nested metal pans. |
| 2013-06-03 |
36 |
6-501.111. maintain premises free of insects. observed fruit flies in air around can wash and near dish machine. pic states that treatment is in progress and ongoing. |
| 2013-06-03 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. cdi by instruction. application was left last time. see also 27. |
| 2013-06-03 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. variance application was left with pic last inspection. call or email if questions - get this done soon. |
| 2013-06-03 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed many items not yet date marked - shredded cabbage; roasted brussels sprouts; chicken salad; tuna salad; opened bags of |
| 2013-06-03 |
20 |
3-501.16(a)(2)and(b). hold tcs cold foods at or below 45f. observed refrigeration not working effectively at cold bar; per pic's observation. she stated that repairperson has already been scheduled to come today. cold foods had just been placed onto bar a |
| 2013-06-03 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-03-19 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014 |
| 2013-03-19 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-03-19 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed many items not properly date marked - prepared foods in display case in front; hard boiled eggs; milk; cut leafy greens |
| 2013-03-19 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for sushi rice. no application has been made for variance approval. corrected by leaving variance application and informa |
| 2013-03-19 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed dried food residue on juicer; metal pan; two knives; underside (splash zone) of ice/water dispenser; and food processor blade. corrected by all being cle |
| 2013-03-19 |
42 |
4-901.11. air dry utensils before tight stacking. observed wet nested metal and plastic pans. |
| 2013-03-19 |
45 |
4-501.11. maintain equipment in good repair. observed sevreal rusting or chipped cooler racks as well as several split gaskets. |
| 2013-03-19 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed jacket stored on lower shelf of prep table. |
| 2013-03-19 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice. application was left with pic. see also item number 27. corrected by |
| 2012-12-10 |
8 |
a handwashing sink may not be used for purposes other than handwashing. see 5-205.11. observed employee opening a deli roast and draining it into a hand sink. corrected by instruction. |
| 2012-12-10 |
13 |
keep foods covered to prevent contamination unless they are in the process of being cooled. see 3-302.11. observed a few uncoverd foods in the walk in cooler which were cooled last night and should have been covered first thing this morning. |
| 2012-12-10 |
14 |
maintain sanitizer solution at proper strength. see 4-501.114. observed one bucket of sanitizer measuring below 150 ppm quat. corrected by refilling. |
| 2012-12-10 |
14 |
equipment shall be clean to sight and touch. see 4-601.11(a). observed soiled scoop; soiled pan; soiled can opener blade. all sent back to be washed. |
| 2012-12-10 |
19 |
hold hot tcs foods at or above 135f. see 3-501.16(a)(1). observed hot buffet line holding egg sandwiches at 103f-114f and cooked potatoes at 103f-110f. both voluntarily discarded. |
| 2012-12-10 |
21 |
date mark rte (ready to eat) tcs (time/temperature control for safety) foods if they will be held for more than 24 hours after preparation or opening. see 3-501.17. observed cooked sweet potatoes; milk; and barbequed chicken not date marked. corrected by |
| 2012-12-10 |
26 |
store personal care items such as dietary supplement for personal use in an area where it will not pose a contamination risk to facility foods or utensils. see 7-209.11. observed small bottle of dietary supplement stored above bin of flour. |
| 2012-12-10 |
35 |
identify all conatiners of food with common name. see 3-302.12. observed unlabeled dry goods in several areas. |
| 2012-12-10 |
37 |
protect customer self-service foods on buffet with proper sneeze shields. see 3-306.11. observed sneeze shields not in place on buffet. corrected by lowering them into place. this has been an ongoing issue at this buffet and needs to be corrected. |
| 2012-12-10 |
39 |
store damp wiping cloths between uses in container of sanitizer. see 3-304.14. observed several damp cloths on prep tables. |
| 2012-12-10 |
42 |
store clean utensils in a clean container. see 4-903.11(a)and(b). observed two tubs of utensils stored as clean in soiled tubs. |
| 2012-12-10 |
42 |
air dry clean utensils. see 4-901.11. observed many wet nested utensils. |
| 2012-12-10 |
43 |
store coffee filters covered or otherwise protected. see 4-903.11(a)and(c). observed uncovered stack of coffee filters. |
| 2012-12-10 |
45 |
maintain equipment in good repair. see 4-501.11. observed rusted racks in several areas of kitchen. |
| 2012-12-10 |
4 |
keep personal beverages and food away from food prep areas. see 2-401.11. observed personal cups of coffee on both prep table and above utensils stored as clean in clean dish area. |
| 2012-12-10 |
37 |
don't store food on the floor. see 3-305.12. observed bottle of sauce sitting on floor next to dry goods rack. |
| 2012-12-10 |
1 |
all pic must be certified before january 1; 2014. see 2-102.12. observed uncertified pic. |