| Violation Date |
Code |
Description |
| 2019-01-07 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles at grill station not properly labeled. |
| 2019-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed several containers/bottles of chemicals stored on dish shelf with clean dishes at dishmachine area. cdi: chemicals relocated properly. |
| 2019-01-07 |
21 |
general comment: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 burgers inside blast chiller without a date. pic was unsure as to when burgers were prepared. cdi: burgers |
| 2019-01-07 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed sliced tomato at 44f and romaine lettuce at 42f in prep cooler at deli station cooler. cdi: these items were removed and moved to walk-in cooler. observed ranch |
| 2019-01-07 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed trash can blocking handsink next to blast chiller at kitchen prep area. cdi: trash can relocated. |
| 2019-01-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drink stored on back prep table in kitchen and another personal bottled water stored inside reach-in freezer with other frozen foods at grill station. |
| 2018-08-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer bucket at prep station at 50ppm. cdi: dumped and refilled with proper concentration - 200ppm. |
| 2018-08-27 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pork holding at entree station in hot box at 130 deg f. cdi: pork reheated to 165 deg f. improvement has been noted. all items from grill station have been placed on tp |
| 2018-08-27 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at one kitchen handsink next to blast chiller. cdi: paper towels provided. |
| 2018-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts - observed metal pans of dish shelf in kitchen wet stacked. |
| 2018-03-01 |
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. 0.5 pts - observed chicken salad wrapped and cooling inside sandwich prep unit at |
| 2018-03-01 |
21 |
general comment: 0 pts -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 a pan of marinara sauce dated 2/19 and 2 other pans dated 2/22 with exp |
| 2018-03-01 |
19 |
repeat: 3 pts -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken tenders @ serving line grill line measuring 114 deg f - 142 deg f. cdi: chicken tenders were discarded. according to manager, facility will start using |
| 2018-03-01 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks on back prep table in kitchen. observed drink on counter at grill line. cdi: all drinks properly relocated. |
| 2017-08-07 |
19 |
repeat: 3 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken tenders and breaded chicken at grill station hot holding < 135f(see temp chart). strongly suggested switching to using tphc for these foods. tphc form emai |
| 2017-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5pts. observed several tcs foods cold holding in sandwich prep cooler at deli station > 45f (see temp chart). cdi: all items removed and placed in walk-in freezer and cooled down to |
| 2017-08-07 |
16 |
general comment: 0 pts.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved shrimp that had been cooked to 122f on sheet tray. cdi: placed back in oven to cook and reheated |
| 2017-08-07 |
45 |
general comment: repeat: 0 pts.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards stored on the shelf in the kitchen. according to pic, new ones were in the back and old on |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning needed on shelving at dry storage, walk-in cooler, and dish machine area.cleaning needed on transport cart and can rack in dry storage area. |
| 2017-03-14 |
45 |
general comment:4-501.11 maintain equipment in good repair.replace torn cooler gaskets on grill line cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards stored on kit |
| 2017-03-14 |
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 debris inside utensil bins at dish area in kitchen. observed top of mixer housing stored with debris. mixer not being use |
| 2017-03-14 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved breaded chicken and chicken tenders on grill line holding < 135f (see temp chart). cdi: items reheated to above 165f. |
| 2017-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above cooked burgers inside bottom of flip top cooler on grill line. cdi: chicken relocated to bottom shelf. |
| 2016-09-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed a large bowl of cole slaw in wic hoding above 45f (see chart) that was tightly |
| 2016-09-28 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink near back office.no points deducted. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. final rinse gauge in warewashing dishmachine was not reading a final rinse temp. of 180f (but black strip indicated final rinse temp. was met). repair gauge.no points deducted. |
| 2016-09-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed a pan of wrapped vegies with date of 8/28. pic stated dated was incorrect and said product wa |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p stacks of cheeses in flip top cooler were held above 45f (see chart). product was stacked too high in metal pan. cdi- pic removed top portion of cheese and brough to wic to cool down. do |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken tenders in breakfast station were held below 135f. cdi- product voluntarily discarded. |
| 2016-06-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed a phone on a prep table. |
| 2016-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed chicken salad in flip top unit at a temp higher than 45f (see chart) at deli s |
| 2016-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf pic stated facility will do eggs cooked to order for breakfast but no consumer advisory was present. provide cons |
| 2016-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed scoop being stored as clean with food debris on it. observed ice pick unwrapped being stored on shelf in freezer. cdi- scopp moved to dishwasher and i |
| 2016-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in a wrap being held less than 135f (see chart). cdi- pic moved chicken to hot box to be re-heated. |
| 2016-03-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed pulled pork in wic dated 3/21. cdi- pork was discarded. repeat. |
| 2016-03-31 |
20 |
y3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in the salad bar such as macaroni salad, eggs, salmon, spinach and lettuce all holding above 45f. also observed items in deli station such as roast beef, chicken |
| 2016-03-31 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). observed packaged cookies with no label at salad |
| 2016-03-31 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can stored with non-damaged cans. cdi- can was removed from use. |
| 2015-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed openly exposed boxes of plastic eating utensils in cabinet behind cashier line. ensure utensils are stored covered to prevent c |
| 2015-12-29 |
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 bottles of oil and vinegar at salad bar with no labels. cdi-pic labeled. |
| 2015-12-29 |
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 an open bag of spinach and milk without datemark in walk in cooler. cdi- pic discarded.3-501.18 discard the food requiring date lab |
| 2015-08-04 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 purses on the shelf of soda boxes. keep personal items low and below facility items. |
| 2015-08-04 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed a spatula with duct tape around it in multiple spots. cdi - s |
| 2015-08-04 |
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 - facility is using time for items o |
| 2015-03-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c. clean the floors, walls and ceilings to prevent an accumulation of dirt and debris. observed minor build up on the floor and the wall behind the dishmachine line. |
| 2015-03-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. advised to move the holder for clean eating utensil at least 12 inches away from the handsink to prevent contamination from hands |
| 2015-03-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing an adorned ring. only plain wedding bands permitted. |
| 2015-03-31 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed labels missing c |
| 2015-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed heavy build up on one soda nozzles near the front line. cdi by cleaning onsite. |
| 2015-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed an opened box of raw fish stored above a box of garden burgers inside the walk in cooler. cdi by placing into the correct location. |
| 2014-10-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards showing scale build-up as well as showing deep scarring.replace or have cutting boards resurfaced to allow for proper sani |
| 2014-10-23 |
47 |
4-602.13 nonfood contact surfaces - c4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several gaskets throughout facility with food debris present. observed deli door tracks bread display unit kios |
| 2014-10-23 |
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 stored equipment resting on absorbent cardboard material at breakfast hold holding station.cdi by pic removing cardboard |
| 2014-10-23 |
53 |
6-502.12 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.general commentobserved some dust accumulating on upper w |
| 2014-05-06 |
35 |
3-602.11 food labelsgeneral comment (b) label information shall include: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients in desce |
| 2014-05-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore food in relation to final cook temperature.observed raw chicken above raw pork in walk-in cooler.cdi by pic properly relocating raw chicken. |
| 2013-12-03 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionobserved dust accumulating on ventilation guard in walk-in cooler and in employee restroom. clean ventilation guards. |
| 2013-12-03 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral commentbetter cleaning needed to floors in certain areas of the kitchen. clean under and behind equipment, in hard-to-reach areas. |
| 2013-12-03 |
37 |
3-305.11 food storage-preventing contamination from the premises(a) except as specified in ¶¶ (b) and (c) of this section, food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, |
| 2013-12-03 |
31 |
.3-501.15 cooling methods(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 beingcooled: (1) placing the food in shallow |
| 2013-09-23 |
8 |
only use handsinks for washing hands. observed handsink at fryer station used as a dump sink, with ice still present inside.keep handsinks stocked with soap and paper towels/drying device. observed handsink at deli kiosk to be out of paper towels. cdi all |
| 2013-09-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris on shelving racks in dish room. run shelves through dish machine/ observed black build-up on section of caulking beh |
| 2013-09-23 |
42 |
general commentair dry utensils completely before tight stacking. observed couple of containers still wet while stacked. |
| 2013-04-25 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors to be soiled in hard-to-reach areas of facility (under and behind equipment). clean floors |
| 2013-04-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris on shelving racks in dish room. run shelves through dish machine/ observed black build-up on section of caulking beh |
| 2013-03-19 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed can opener left in table mount with food debris on blade. observed several knives on magnetic strip with food debris present. cdi by returning items to ware wa |
| 2013-03-19 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-03-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed numerous refrigeration gaskets with food debris collecting. clean gaskets |
| 2013-03-19 |
8 |
general commenta 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 employee handwash sign at handsink in coffee kio |
| 2013-03-19 |
54 |
general comment(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. clean overhead ventilation guard in employee restroom; heavy dust build-up. |
| 2013-03-19 |
53 |
general comment(a) physical facilities shall be cleaned as often as necessary to keep them clean. clean around ice machine; in the hard-to-reach areas |
| 2013-03-19 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed ice dumped in handsink at station where chicken tenders and tater tots were located. only wash hands at a handsink. |