| Violation Date |
Code |
Description |
| 2018-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit no able to hold tcs food temperatures at 45f and below. |
| 2018-03-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration of sani bucket below 100ppm quat. cdi, sanitizer refreshed. |
| 2018-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in flip top, and under counter cold holding above 45f. pic had log of temperatures taken at 5:30 am. log indicates food was at 50f at that time. cdi, pic voluntarily d |
| 2018-03-21 |
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 opened gallons of milk and spinach with out date marks. pic stated milk generally are held for 2 days. cdi, milk dated. |
| 2018-03-21 |
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 foods at buffet line on tim |
| 2018-03-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at hand washing sink near dish area. cdi, soap provided. |
| 2018-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration below 100ppm quat. |
| 2018-03-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items stored below 6 inches from the floor at under counter drawers in buffet station. |
| 2018-03-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer produced during inspection. vr |
| 2017-10-04 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-10-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensil (ice scoop) stored on top of numerous coffee packets (non-cleanable surface). |
| 2017-10-04 |
38 |
no points deducted2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of beard guard. |
| 2017-10-04 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign posted at hand washing sink nearest entry door. |
| 2017-05-03 |
51 |
6-202.14 toilet rooms, enclosed - c ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room.observed employee restroom without self closing device installed on door.5-501.17provide |
| 2017-05-03 |
45 |
repeat4-501.11maintain equipment in good repair.observed split/torn gaskets on numerous cooler doors in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained |
| 2017-05-03 |
43 |
repeat4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee station. |
| 2016-11-10 |
8 |
repeat5-205.11 maintain access to handsinks.observed hand washing sink blocked by several pans stored inside hand sink, cdi pans removed. |
| 2016-11-10 |
43 |
repeat4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station. |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pit. |
| 2016-11-10 |
45 |
4-501.11maintain equipment in good repair.observed slpit /torn gasket on reach-in cooler door in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting |
| 2016-04-04 |
43 |
general comment - 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor of dry storage room.observed some shelves < 6 inches from fl |
| 2016-04-04 |
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/pfobserved no time recorded for cold an |
| 2016-04-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple items including spinach, shredded lettuce, and romaine lettuce in bags that were opened and stored inside reach-in without |
| 2016-04-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink closest to entry of the kitchen blocked by dish racks and trash can liners. cdi - all items relocated and handsink made accessible. |
| 2016-04-04 |
4 |
general comment - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee coffee stored on prep counter. cdi - drink discarded. |
| 2016-04-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved pic and staff with inadequate knowledge of employee health policy. verification required to ensure employee health poli |
| 2015-08-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap missing from handsink in kitchen across from 3-compartment sink. cdi - soap provided. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobser |
| 2015-08-06 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temperature dish machine not sanitizing properly. several cycles were ran through. thermolabel did not turn black. facility is using 3-c |
| 2015-08-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of hinge containers stored on floor of dry storage room.observed shelving < 6 inches in dry storage room. |
| 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 debris inside all reach-in freezers and reach-in coolers inside kitchen. |
| 2015-08-06 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed minimal trash on the ground outside dumpster. |
| 2015-02-04 |
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 using time as a p |
| 2015-02-04 |
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 container of cooked chicken filets with a package open date of 1/27. cdi- chicken was disc |
| 2015-02-04 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bacon egg and cheese breakfast sandwiches in the breakfast hot hold area that were below 135f (see chart). cdi- facility will begin using time as a public health control for |
| 2015-02-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the bar hand sink. cdi- paper towels dispenser was refilled. |
| 2014-07-17 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify the initial temperature of the food, how time |
| 2014-07-17 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed maple syrup containers being stored on the floor. |
| 2014-07-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. utensils, equipment, linens, and single use items shall be stored at least 6 inches above the floor. observed napkins and to go boxes being sto |
| 2014-07-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of good repair. observed split gasket at reach in cooler at front bar service area. |
| 2014-07-17 |
54 |
6-202.11 light bulbs, protective shielding - c. light bulbs shall be shielded, coated, or shatter resistant in areas where there is exposed food, equipment, linens, utensils, and single use items. observed one missing light shield at fruit display area. |
| 2013-11-27 |
1 |
2-102.12 certified food protection managerat least one person on site at all times in a managerial capacity shall be an ansi accredited certified food protection manager by january 2013. observed nobody on site with certification. cdi by instruction. |
| 2013-11-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenancegeneral comment: hanwashing sinks shall only be used for handwashing. observed hotel employee rinsing a rag in handwash sink in kitchen. cdi by instruction. |
| 2013-11-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed 6 ham and swiss wraps and 5 chicken caesar salads above 45 |
| 2013-11-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: follow proper date marking procedures. observed 1 container of precooked hamburger patty with a date of preparation of 10/10 on stick |
| 2013-11-27 |
22 |
3-501.19 time as a public health controlwritten procedures must be prepared in advance and held in establishment and food shall be identified with a discard time when using time as a public health control. observed incomplete written procedures for potent |
| 2013-11-27 |
37 |
3-305.11 food storage-preventing contamination from the premisesgeneral comment: store food 6 inches off of the ground. observed kosher salt stored on bottom shelf in storage closet less than 6 inches from the ground. |
| 2013-11-27 |
35 |
3-602.11 food labelsgeneral comment: food packaged in a food establishment shall be labeled according to law. observed a list of ingrients labeled on packaged wraps and salads but is missing the name and place of packer. label fully according to 3-602.1 |
| 2013-11-27 |
38 |
2-402.11 effectiveness-hair restraintsfood employees shall wear an effective hair restraint. observed employee without a hair restraint.2-303.11 prohibition-jewelryfood employees shall not wear jewelry except a plain wedding band on their wrists or finger |
| 2013-11-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore single service items 6 inches off of the ground. observed plastic forks and spoons stored less than 6 inches off of the ground in storage closet. |
| 2013-11-27 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed black display case not holding temperature of potentially hazardous food. |
| 2013-11-27 |
46 |
4-302.14 sanitizing solutions, testing devicesgeneral comment: testing devices for sanitizer solutions shall be easily accessible for employee use. observed no test strip in kitchen but with management. cdi by instruction, operator proviced test strips in |
| 2013-11-27 |
54 |
6-303.11 intensity-lightinglighting in a food establishment shall be shatter resistant, shatterproof, or shielded above food and equipment. observed light shield missing from lights in kitchen. |
| 2013-07-26 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees shall locate employee beverage below any equipment, food, single, service items. observed an employee beverage stored over flip top prep cooler. corrected during inspection. |
| 2013-07-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous foods shall be held at 45 degrees f or below when cold held. observed 4 milk pitchers at serving line between 49-52 de |
| 2013-07-26 |
22 |
3-501.19 time as a public health controlwritten procedures must be prepared and maintained on-site for each potentially hazardous food where time as a public health control is used. observed operator discuss the possibility of using time as a public hea |
| 2013-07-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed facility date marking foods but 1 con |
| 2013-07-26 |
39 |
. . : 3-304.14 wiping cloths, use limitationcontainers for holding wet wiping clothes shall be stored so that they are not over any equipment, single-service items, or food.wet wiping clothes shall be stored in sanitizer in between uses. observed several |
| 2013-07-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-service cups 6 inches off of the ground. observed single service utensils stored on ground in cabinet in serving area. observed several boxes o |
| 2013-07-26 |
26 |
7-201.11 separation-storagestore chemicals so that they are not over any equipment, single service, or food. observed several chemicals and oven cleaner stored over handwash sinks in kitchen. observed several spray bottles of chemicals hanging over dump |
| 2013-04-15 |
21 |
date mark potentially hazardous food that is ready to eat and held in the establishment for over 24 hours. observed no date marking procedures being followed. cdi by instruction. |
| 2013-04-15 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed drawer holding clean utensils building up residue. observed the 3 door reach in cold hold unit soiled with food debris. |
| 2013-04-15 |
45 |
keep equipment in good repair. observed several torn gaskets on cold hold unit doors throughout. |
| 2013-04-15 |
43 |
equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the floor.obs |
| 2013-04-15 |
35 |
general comment: except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; suc |
| 2013-04-15 |
26 |
store toxic materials so that they are not above food; equipment; utensils; and single service. observed several chemicals stored over the handsink in kitchen. observed chemicals stored on handsink behind front counter. corrected during inspection. |
| 2013-04-15 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 2 containers of quat sanitizer not labele |
| 2013-04-15 |
20 |
keep potentially hazardous foods being cold held at 45 degrees f or cooler. observed a chef salad at 49 degrees f. observed 3 sandwitches in front display unit between 49-51 degrees f. observed 3 wraps in front display unit between 49-52 degrees f. cd |
| 2013-04-15 |
14 |
general comment: equipment food-contact surfaces and utensils shall be clean to sight and touch. observed an ice cream scooper and 2 other utensils stored as clean but soiled with food debris. cdi; operator relocated utensils for cleaning. |
| 2013-04-15 |
8 |
general comment: a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign at handwash sink behind counter |
| 2013-02-28 |
43 |
store single service articles a minimum of 6 inches above the floor. observed single service on the floor in storage room and on drink crates under cabinets (less than 6 from floor). |
| 2013-02-28 |
45 |
observed drink crates being used for storage. drink crates do not meet criteria for construction and design- not smooth; easily cleanable. |
| 2013-02-28 |
42 |
observed shelves used for clean plates was dusty and/or soiled. store clean dishware in a clean; dry manner |
| 2013-02-28 |
54 |
observed lights inside desert display cooler not shielded. |
| 2013-02-28 |
53 |
observed floors in need of cleaning under and behind equipment. |
| 2013-02-28 |
20 |
observed cut melons (51 f) and yogurt (48 f) cold holding at improper temperatures on the self-serve buffet. foods were dicarded. all cold foods must be held at 41 f and below. |