| Violation Date |
Code |
Description |
| 2018-09-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed salsa and shredded cheese stored uncovered and out for customer self service. cdi-covered. |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese held above 45f. cdi-discarded. repeat. |
| 2017-12-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no air thermometer observed in glass cooler holding milk. |
| 2017-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled eggs on ice above 45f. cdi-discarded. store with ice filled up around pan. |
| 2017-12-27 |
4 |
2-401.11 cover and store employee drinks properly. observed two employee drinks stored improperly over items used for customers in cooler and on prep table. repeat |
| 2017-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed heavy build up on deflector in ice machine. |
| 2017-06-27 |
4 |
. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above dry storage items. cdi-moved to bottom shelf. |
| 2016-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee removing dishes from dish machine and stacking out for customer self service while still wet. let dishes air dry and do not towel dry. |
| 2016-11-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled eggs stored in a dish on ice above 45f due to ice not surrounding dish completely. cdi-eggs discarded. observed sealed individual packages of cream cheese stored in cold |
| 2016-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep counters above cleaned utensils. |
| 2016-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and drinks not stored properly. store items away from food and cleaned utensils used for customers. label employees food. |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris from inside cabinets. |
| 2015-11-05 |
43 |
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 floor of dry storage. |
| 2015-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2015-11-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two bottled employee drinks stored over food in cooler and freezer. |
| 2015-03-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee cups unprotected at front next to breakfast bar area. |
| 2015-03-19 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf. observed metal stem thermometers provided not calibrated properly. cdi - by calibrating properly in ice water to 32f. |
| 2015-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cream cheese and butter packets held in cold well, boiled eggs in ice bath, and shredded cheddar cheese @ breakfast bar (see temp chart) > 45f. cdi - all items discarded for th |
| 2015-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table and on shelf next to food items. (repeat) cdi - drink removed and relocated. |
| 2014-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage patties and potatoes out at buffet area < 135f. cdi - items pulled and discarded - breakfast was almost over. |
| 2014-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a bottled employee drink stored on shelf next to dry goods. cdi - drink discarded. |
| 2014-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cooked boiled eggs at buffet area > 45f. cdi - pulled and discarded. |
| 2014-11-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -p. observed quat sanitizer too strong in 3-compartment sink. cdi - sanitizer was dumped and refilled to 200ppm. |
| 2014-11-03 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf. observed one food thermometer not calibrated properly and the other one broken. cdi - one was calibrated and the other one was discarded. 4-204.112 provide and position correctly an air thermome |
| 2014-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bags of sugar and grits on dry storage shelf in kitchen. observed sugar and granola at buffet area missing lids and not prot |
| 2014-11-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee cups out in coffee area unprotected. need to provide sleeves or dispenser. |
| 2014-03-24 |
43 |
4-903.11 (a) and (b) properly store single service items and food to prevent contamination. observed boxes of single service items on the floor of storage room. observed coffee cups not properly protected at self service area. observed plastic sleeves pu |
| 2014-03-24 |
37 |
3-306.11 ensure food on display is properly protected from contamination by consumer. observed oatmeal kettle not stored under sneeze sheild or with a self-closing lid. cdi, oatmeal kettle unplugged as it was end of breakfast service. discussed with pic p |
| 2014-03-24 |
26 |
7-102.11 ensure all working containers of chemicals are labeled with common name. observed two chemical bottles located at the bar across from kitchen not labeled. cdi, by labeling. |
| 2014-03-24 |
14 |
4-501.114 maintain mechanical warewashing equipment to sanitize properly. observed high temperature dish machine at the bar not sanitizing properly-temperature not reaching 180f for final rinse. thermolabel did not turn black. dish machine stays on a cont |
| 2014-03-24 |
4 |
2-401.11 properly store employee drinks to prevent contamination. observed bottled drink and two coffee cup drinks stored on counter in kitchen. cdi, drinks relocated. |
| 2013-10-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed pink microbial growth build-up on deflector of ice machine in kitchen. cdi, cleaned during inspection.observed a few utensils stored in drawers with debris. cd |
| 2013-10-08 |
26 |
7-102.11 common name-working containers. observed one spray bottle of glass cleaner not labeled. cdi, labeled during inspection. |
| 2013-10-08 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy. observed no thermometer inside reach-in cooler used to store milk. cdi, by instruction |
| 2013-10-08 |
37 |
3-306.11 food display-preventing contamination by consumers. observed grits in a soup kettle without self closing lid or under a sneeze shield. discussed purchasing a sneeze shield to protect grits. corparate will not allow to store grits in a half pan. |
| 2013-10-08 |
41 |
3-304.12 in-use utensils, between-use storage. observed ice scoop handle stored in ice in kitchen. keep handles sticking up out of food. |
| 2013-10-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed coffee cups out front without sleeve properly protecting them. pull plastic sleeves all the way to the top to protect the cups. |
| 2013-10-08 |
45 |
4-501.12 cutting surfaces. observed some cutting boards stored with deep cuts & worn.4-501.11 good repair and proper adjustment-equipment. observed some bowls stored with chips in them. pic informed me that they do not use those bowls. remove all unused e |
| 2013-01-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed spilled syrup inside the bottom of one cabinet and build up in the drain under the cold hold well where the air gap is pres |
| 2013-01-08 |
45 |
multiuse food-contact surfaces shall be free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. observed 3rd bowl compartment of the 3 comp sink starting to separate from the drain board. a open seam or break is present. |
| 2013-01-08 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2013-01-08 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2013-01-08 |
34 |
food temperature measuring devices that are scaled only in celsius or dually scaled in celsius and fahrenheit shall be accurate to ?1c in the intended range of use. observed 1 of 3 thermometers out of calibration. also use thermometers to check food tem |
| 2013-01-08 |
26 |
sanitizer at the 3 comp sink must be maitained at 200 ppm. observed the quat sanitizer at 400-500 ppm in the sink. sanitizer was diluted to achieve proper strength. suggest having the dispenser serviced. |
| 2013-01-08 |
19 |
maintain tcs/ph time temperature control for safety/potentially hazardous foods at 135f of more. observed sausgae patties at 110f on the breakfast bar. sausage reheated to 165f in the oven during inspection. |
| 2013-01-08 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through foodobserved i |
| 2013-01-08 |
1 |
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 passing a t |