| Violation Date |
Code |
Description |
| 2018-12-17 |
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 few instances of foods being cooled in deep and/or covered containers in |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken strips that had just been prepped, in make table of pizza prep area at 50 degrees. cdi- chicken strips placed in walk in cooler to chill. no other cold holding violation |
| 2018-12-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed deep containers of chick peas and black beans from cans opened approx. 5 hrs earlier that were 55 degrees. cdi- pic vo |
| 2018-12-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed a few food smudges on outsides of a couple dishes stored as clean that appeared to be from dish washer not washing hands between handling dirty and clean dishes. cdi- worker washed h |
| 2018-06-19 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. psi meter reading 40-50 psi should be 15-25 per data plate. psi meter could be in-accurate. have machine or psi meter serviced as needed. |
| 2018-06-19 |
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 several instances of various foods actively cooling in deep containers wit |
| 2018-06-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a number of pots of mashed potatoes cooked less than 30 minutes ago according to pic, and placed in hot box at 119 degrees. appears they had been placed in hot box before hot b |
| 2017-12-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed a box of unwashed mushrooms stored above cooked sausage and deli meats in the reach in cooler at the grill station. cdi - mushrooms were moved to the bottom shelf.3-302.11(a) sep |
| 2017-12-29 |
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 no times marked for the h |
| 2017-12-29 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the produce walk in cooler shelves. |
| 2017-08-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the pizza prep unit, the left door of the deli prep unit and right door of the prep unit across from the oven. replace gaskets. |
| 2017-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-28 |
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 an unlabeled squeeze bottle of water at the grill station. |
| 2017-08-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 4 sanitizer buckets stored on prep surfaces. cdi - all buckets were moved below the prep tables. |
| 2017-08-28 |
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 an employee take cheese o |
| 2017-06-05 |
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 chicken cooling in the reach in cooler while covered with saran wrap. ob |
| 2017-06-05 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket at 0 ppm and another at 100 ppm. cdi - both buckets were dumped and refilled at the proper concentration. |
| 2017-06-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack a raw shell egg with gloves, then grab a crescent with the same gloves. cdi - stopped the employee and explained that gloves need |
| 2017-06-05 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed the same split gasket on the left reach in cooler in the prep area near the hot hold breakfast items; pic ordered the gasket may 15th and is waiting for it to arrive and be installed. |
| 2017-01-30 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the salad bar walk in cooler shelves. |
| 2017-01-30 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler in the main prep area and on the deli prep unit. replace gaskets.observed old caulking in the cube ice machine falling apart. remove old caulk, cl |
| 2017-01-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee with a long beard and mustache engaging in food prep. |
| 2017-01-30 |
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 container of milk without a date. pic stated it was opened on friday. |
| 2017-01-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink at the grill and pizza stations.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - |
| 2016-08-30 |
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 times at the grill area n |
| 2016-08-30 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the grill area held on time, but the times were not recorded intially or when they brought a new container out. items were above 45f. cdi - items wer |
| 2016-08-30 |
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 several items cooling in reach in coolers and prep tops. some items wer |
| 2016-08-30 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the deli reach in cooler and the salad walk in cooler. replace gaskets. cdi - work order was placed during inspection. |
| 2016-08-30 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the gaskets of prep units and the walk in coolers. |
| 2016-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two or three flies in the dish room area and adjoining drying/dish storage room. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed romaine, spring mix and spinach lettuce at the sald bar on ice over 45f. suggested using tphc (time as a public health control) and sent pic a form to start usung today. item |
| 2016-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several white square bowls with debris inside and sticker residue on the outside of the bowl. cdi by first soaking, then rewashing bowls. |
| 2016-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed slow draining hand sink at hot line with broccoli pieces inside sink. cdi (corrected during inspection) work order for handsink made and explained that hand s |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few flat pans being tight stacked while still wet in 3 comp sink dish rack area. |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed traulsen fridge in main cooking area cold holidng cheeses and tcs sauces at 51 degrees, thermometer inside reading 51 degrees, external thermometer reading 39, maybe inaccurate |
| 2016-02-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon on speed rack in sandwich/ catering walk in, stored above cooked bacon. cdi- food re-arranged by final cook temperature. observed raw fish stored behind rte cheese in dra |
| 2015-09-23 |
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 a couple date mark required items, breakfast sausages, and house made pimento cheese that were l |
| 2015-09-23 |
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 number of foods stored tighly wrapped and or in deep amounts while activ |
| 2015-09-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger meat stored above tortilla wraps in refrigerator near burger station grill. cdi- raw burger stored on bottom shelf by final cook temperature. |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed racks in stand up fridge in sandwich prep area that are rusted andpeeling, need replacing. pic has replacement racks on order. |
| 2015-09-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed some un-wrapped pizza boxes stored on their sides on the floor in dry good storage room. cdi- boxes disposed of. |
| 2015-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed racks in stand up fridge in sandwich prep area that are badly rusted and peeling, need replacing. pic has replacement racks on order. |
| 2015-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans stacked together while still wet in dish area and pizza station. |
| 2015-05-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pan of chicken in freezer stored directly touching bottom of stacked pan. cdi- pan covered and separated from directly touching pan. 3-302.11(a) sep |
| 2015-01-14 |
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 be sure employees are putting accurate dates labels on foods to ensure proper shelf life is being followed. observed a few foods mistakenly |
| 2015-01-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of an unknown chemical connected to steam unit that are used to clean steam unit that had no labeling on it. pic will have container labeled asap. |
| 2015-01-14 |
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 obsrved containers of soup and succatash initially cooled with ice baths and then |
| 2015-01-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken par cooked and cooled, stored in drawer cooler for cook to order grilled chicken at grill/ hamburger statio |
| 2015-01-14 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on pasta/ action bar drawer cooler. |
| 2015-01-14 |
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 packaged grab and |
| 2014-08-18 |
31 |
3-501.15 use approved cooling methods. observed macaroni salad placed in walk in cooler in amounts too deep to properly cool. observed chicken in walk in freezer in deep amount. observed cut lettuce prepped and placed in very deep tub, too deep to proper |
| 2014-08-18 |
21 |
3-501.18 maintain 7 day shelf life for all required tcs/rte foods. observed mozarella cheese stored 10 days, only exempt cheeses are allowed more than 7 day shelf life, fresh mozarella is not exempt from date marking. cdi- cheese dispsosed of. |
| 2014-08-18 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed two pans of noodles and a pan of meatballs cold holding in drawer cooler at action station (pasta station) between 60-100 degrees. appears foods were cooked, partially cooled and then p |
| 2014-08-18 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. soups not reheated properly were hot holding at 116-130. cdi- soups properly reheated to 165 for proper hot holding at 135 min. |
| 2014-08-18 |
18 |
3-501.14 cool foods from 135 to 70 in two hrs and 70 - 45 in 4 more hrs. observed pasta salad cooked and cooling for approx 2.5 hrs at 80 degrees in walk in cooler. observed baked chicken cooked, prepped, and cooling for 2 hrs at 100 degrees. cdi- items p |
| 2014-08-18 |
17 |
3-403.11 reheat previously cooked foods to 165 within 2 hrs. observed potato soups hot holding at 116-130 in hot hold unit that had just been heated in steam unit and then removed for hot holding, appears they did not reach 165 within initial heating. cdi |
| 2014-08-18 |
14 |
4-501.114 maintain quat sanitizer at 150-400 ppm to be effective. observed sanitizer in 3 comp sink lower than 150 ppm, 3 comp sink faucet is leaking and likely diluting sanitizer. cdi- sanitizer made to proper strength. |
| 2014-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed racks in a couple refrigerators, especially fridge unit at sandwich prep area that are rusting, needing replacing soon. 3 comp sink has a leak, needs repair.general comment: facility is temporarily ser |
| 2014-01-08 |
13 |
protect food on customer self service lines. observed self service salad and bowl of dressing stored un-protected from customers. cdi- items placed under sneeze guard. |
| 2014-01-08 |
20 |
cold hold all tcs foods at 45 or below. observed salad on self service line on in-adequate ice bath at 52 degrees. if using ice baths be sure ice is as high as the food and container used can transfer cold temperatures or you may want to use tphc methods. |
| 2014-01-08 |
31 |
use approved cooling methods to ensure foods cool quickly. observed various just prepped foods being tightly wrapped or storedin tight sealed deep containers. need to be cooled in shallow pans, vented, use ice baths or quick chilling equipment or othereff |
| 2014-01-08 |
45 |
handwash sink at dish room is too close to clean dish racks, leave min 12 space from handwash sinks to food or food contact surfaces to prevent contamination or install a splash guard. rack moved to proper distance. |
| 2014-01-08 |
35 |
a number of grab and go foods do not meet food code requirments for ingredients and allergen labeling. gave pic copy ofhandout describing requirments. |
| 2013-08-23 |
35 |
a number of grab and go foods do not meet food code requirments for ingredients and allergen labeling. gave pic copy of handout describing requirments. |
| 2013-08-23 |
31 |
use approved cooling methods to ensure foods cool quickly. observed various just prepped foods being tightly wrapped or stored in tight sealed deep containers. need to be cooled in shallow pans, vented, use ice baths or quick chilling equipment or other e |
| 2013-08-23 |
17 |
tcs foods must be reheated to 165 for hot holding at 135. observed boiled shell eggs that had been cooked then ice bath cooled then reheated in steam table at 123 degrees. shell eggs that are air cooled are not considered tcs, eggs cooled in water or ice |
| 2013-08-23 |
13 |
store food by final cook temperature. observed raw shell eggs stored above pasterurized liquid eggs. pasteurized liquid eggs are considered rte. cdi- eggs properly stored. |
| 2013-08-23 |
2 |
available written health policy does not contain all info required of food code health policy. no listing of the 5 major food born illnesses that must be reported. gave pic copy of food code health policy to review with employees. |
| 2013-03-04 |
8 |
keep handwash sinks avaialable at all times for proper handwashing. observed dish area handsink blocked by dish rack. cdi- dish rack moved to allow access to handsink. |
| 2013-03-04 |
20 |
cold hold foods at 45 or below. observed some just prepped sandwich wraps that were tightly wrapped in plastic reading 48-50 degrees in sandwich display cooler in pizza station. chill prepped foods down to 45 or below before cold holding. cdi- foods place |
| 2013-03-04 |
31 |
use approved cooling methods to quickly cool foods. observed just prepped sandwich wraps still cooling but tightly wrapped in plastic. cdi- wraps were vented and placed in walk in cooler. |
| 2013-03-04 |
26 |
label all chemicals. observed one spray bottle of glass cleaner not labeled. cdi- corrected by instruction. |
| 2013-03-04 |
42 |
allow all dishes to air dry. observed a couple containers stacked while still wet. |
| 2013-03-04 |
35 |
label all dry goods. observed an unlabeled container of flour. |
| 2012-10-16 |
13 |
observed container of raw chicken stored above some produce in walk in cooler. store foods by final cook temperature to prevent contamination. cdi- food stored by final cook temperature. |
| 2012-10-16 |
41 |
observed a spatula stored between equipment. store in use utensils properly to prevent contamination. |
| 2012-10-16 |
35 |
observed a few dry good items that were not labeled. label dry goods. |
| 2012-10-16 |
34 |
observed a coolers with a broken thermometer. refrigerated equipment needs accurate thermometers. |
| 2012-10-16 |
31 |
observed deep closed tub of cooked pepper steak cooling in walk in. foods cool faster using approved cooling methods. cdi- food separated into flat pans and quickly cooled properly. |
| 2012-10-16 |
20 |
observed boiled eggs on salad bar at 55 degrees. cold hold foods at 41-45 or less. be sure to chill prepped foods down to 41-45 before cold holding. cdi- eggs chilled to 41. |
| 2012-10-16 |
14 |
observed a few buckets of quat sanitizer that was very weak; below 200ppm. cdi- sanitizer was re-made in buckets. be sure quat sanitizer is 200-400 ppm to be effective. |
| 2012-10-16 |
13 |
observed apples for sale at self service shelf that was not protected or covered. apples are rte items that must be protected. cdi- apples moved under sneeze guard. |