| Violation Date |
Code |
Description |
| 2018-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels stored in sanitizer vat of 3 compartment sink. |
| 2018-06-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemical spray bottle stored over container of food donations behind front counter. |
| 2018-06-14 |
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 1 food employee not vigorously rub hands 10 to 15 seconds when washing their hands. cdi |
| 2017-12-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hand sink in back room coming loose from wall and in need of re-caulking. |
| 2017-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed large water leak at three compartment sink, causing water to stand in floor of facility's back room. |
| 2017-02-23 |
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. - repeat - observed floors in need of cleaning throughout |
| 2017-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- repeat - observed cloths in sanitizer at 50ppm. |
| 2017-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed gallon of milk reading 54f. discontinue leaving milk out of reach in units for a prolonged period of time. observed crafts (half/half, 2%, and whole milk) reading 57f. |
| 2017-02-23 |
6 |
2-301.14 when to wash - p - repeat - observed employee going from cashier responsibilities, donning gloves, and touching food without hand washing. - cdi - corrected through education. washed hands. |
| 2017-02-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - policy could not be discovered without the assistance of ehs. it is vital that pic and all food employees understand the pol |
| 2016-11-23 |
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. - 0 pts - observed floors in need of cleaning throughout |
| 2016-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- 0pts - observed cloths in sanitizer at 50ppm. |
| 2016-11-23 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf- observed tongs and food debris in the handwashing sink beside the oven. cdi- tongs were moved to dump sink. pic was informed to only use it as a handwashing sink. clean handsink for food debris res |
| 2016-11-23 |
6 |
2-301.14 when to wash - p- 2pts-observed an employee handle money and then prep a sandwich multiple times. cdi- pic was instructed that a hand wash should take place after task are changed. |
| 2016-02-15 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall at counter leading into kitchen area.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair leak at hot water heater. small leak observed fro |
| 2015-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sides of display case. sticker residue evident. |
| 2015-10-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under 3 comp sink. |
| 2015-05-27 |
14 |
4-602.11(e) - clean equipment used with non-tcs foods at a frequency to preclude build up. observed pink build up on interior surfaces of ice machine. cdi - cleaned during the inspection. |
| 2015-05-27 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic could not produce employee health policy. cdi - manager was called in and able to pull up online. |
| 2014-10-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed storage on the floor. |
| 2014-10-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer 0 ppm quat. cdi - replaced. |
| 2014-03-19 |
22 |
3-501.19 19 if and when tcs foods are held using time as a public health control (tphc) without temperature control, written procedures shall be provided and followed with foods clearly marked with start and finish times, not to exceed 4 hours. all food n |
| 2014-03-19 |
20 |
3-501.16 tcs foods shall be protected by means of adequate cold/hot holding or the use of tphc. observed milk at self service bar at 49-51 f. cdi- discarded |
| 2014-03-19 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-06-04 |
41 |
ensure in use utensils are properly stored between uses. observed tongs stored in bucket of sanitizer solution between uses. |
| 2012-12-04 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed debris build up on floors. |
| 2012-12-04 |
42 |
4-901.11-after cleaning and sanitizing; equipment and utensils shall be air dried. observed plastic storage containers wet stacked for storage. |
| 2012-12-04 |
39 |
3-304.14-wet wiping cloths shall be held between uses in a chemical sanitizer solution. observed wiping cloths not submerged in sanitizer solution. completely fill container so entire wiping cloth can be submerged in sanitizer. |
| 2012-12-04 |
26 |
7-201.11-poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed a bottle of glass cleaner stored next to clean wiping cloths. cdi-glass cleaner was |
| 2012-12-04 |
20 |
3-501.16-maintain cold holding temperature of time/temperature control for safety foods at 45f or below. observed half and half at 60f at coffee station. cdi-half and half was voluntarily discasrded. |
| 2012-12-04 |
1 |
2-102.12-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified protection manager. |