| Violation Date |
Code |
Description |
| 2018-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two employee cell phones on prep counters at the front station. cdi-the phones were removed. provided a designated location for emplo |
| 2018-10-10 |
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 damaged walls around the 3-compartment sink area. have repaired. repeat. |
| 2018-10-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks to the plumbing underneath the 3-compartment sink and the sink next to the dish machine. have repaired. |
| 2018-10-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves to the cutting board at cooler 5. it is no longer easily smooth and cleanable. have resurfaced or replaced. |
| 2018-10-10 |
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 quiche cooling tightly wrapped in the walk in cooler. cdi-the plastic w |
| 2018-06-20 |
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 damaged walls around the 3-compartment sink area. have repaired. repeat. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the coffee reach in cooler. have replaced. *the gaskets have been replaced at the flip top cooler area. not a repeat violation. points stayed the same. |
| 2018-06-20 |
42 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed clean utensils being stored in a container with debris buildup. cdi- |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several soups and chicken salad holding at about 46f. it was determined that the product was just shipped from the distribution center and possibly was delivered out of temper |
| 2018-06-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned and sanitized. |
| 2018-02-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed bathroom lacking handwash signage. provided by ehs. |
| 2018-02-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon that had been placed above ready to eat foods such as prepared quiche in a reach in cooler unit. bacon was moved to a lower shelf during inspection. |
| 2018-02-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee washing dishes while wearing a bracelet. |
| 2018-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one set of wet stacked plastic containers in the clean dish area. items were unstacked and allowed to dry by pic. |
| 2018-02-28 |
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 wall damage in various areas of the kitchen such as the dish area, small dish |
| 2018-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterior of a plastic container stored as clean with sticker debris remaining after the wash/rinse/sanitize process. item was removed. |
| 2018-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the dish area. observed damaged gaskets on the flip top cooler units. |
| 2017-07-13 |
34 |
observed walk in cooler temperature at 53 degrees thermometer indicating 45 degrees. observed on thermometer not properly indicating in 2 door reachin cooler.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf |
| 2017-07-13 |
14 |
repeat non-complinace: observed interior of ice machine collecting residue on guard and on upper parts unit4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. **improvement from previous inspection. |
| 2017-07-13 |
20 |
observed items throghout walk in cooler at 49 degrees. items in walk in discarded. see product dispositiion.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-07-13 |
21 |
observed cream cheese not dated in walk in cooler. observed date marks not reflecting all parts of pulling and thawing process. discussed wiht pic and informed that they have one less day that what appears. observed 7 day hold with food temping over 45 d |
| 2017-07-13 |
39 |
observed wiping cloth bucket under prep table below 150 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-07-13 |
47 |
observed thermometer on interior of 2 door refrigerator collecting residue.observed hand sink collecting residue around knobs.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-07-13 |
45 |
observed gasket damaged at walk in cooler.observed cutting boards on flip top units damaged and in need of repair.4-501.11 maintain equipment in good repair. |
| 2017-07-13 |
53 |
observed floor not smooth at dish machine area, concrete floor with rocks exposed. observed walls around dish washer scrape station collecting buildup under wall covering.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so |
| 2017-07-13 |
41 |
observed knife stored in room temperature water. observed scoop for flour with handle touching food product.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves fo |
| 2017-05-08 |
54 |
observed vents collecting dust throughout facility.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |
| 2017-05-08 |
53 |
observed walls collecting residue around dish area. observed frp damaged and excess caulk present around hand sink area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-05-08 |
46 |
observed sanitizer test strips expired february 20164-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf**verification required** |
| 2017-05-08 |
45 |
observed damaged cutting board. cdi - discarded during inspection.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. |
| 2017-05-08 |
41 |
observed several knives stored in 80 degree water for cutting cakes.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2017-05-08 |
39 |
observed several soiled wiping cloths stored on counter top.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-05-08 |
35 |
observed truffle oil not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-05-08 |
20 |
observed butter on counter at 60 degrees. cdi - discarded.recommend using time for butter.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-05-08 |
14 |
observed sanitizer below 50 ppm at dish machine. cdi - primed at 50 ppm after cycle.pic stated that steam wands are cleaned daily. cdi - cleaned.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p4-602.11 clean the equip |
| 2016-11-14 |
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 cooked eggs being held under |
| 2016-11-14 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water at powder room restroom. (facility has 2 other restrooms for staff use) verification required |
| 2016-11-14 |
18 |
. 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed pumpkin soup (55f) and butternut squash soup (50f) cooked yesterday in the reach-in cooler. soups are transported to this |
| 2016-11-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed one (of 3) restrooms with no covered waste bin. |
| 2016-05-04 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on a prep unit in the sandwich station area. replace gasket.observed duct tape on the lid of a prep unit. remove tape and repair lid if needed. |
| 2016-05-04 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 1 weak sanitizer bucket. cdi- a new bucket with the proper concentration was provided. |
| 2016-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked sausage out on the counter at 65f. cdi - sausage was reheated to 165f. |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units. clean gaskets. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on 3 prep units and the reach in cooler by the sandwich station. replace gaskets. |
| 2016-01-14 |
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 container of creamed spinach in the prep unit dated 1/4. spinach should have been discard |
| 2015-10-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer measuring to low when tested with test strips. cdi sanitizer corrected during inspection. |
| 2015-10-20 |
36 |
(general comment) 6-501.111keep the premises free of insects, rodents, and other pests.observed frit flies in kitchen area. |
| 2015-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer.observed wet wiping clothes stored on prep table at cook / prep line. |
| 2015-10-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards. |
| 2015-05-06 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring in need of general cleaning. |
| 2015-05-06 |
47 |
4-602.13 nonfood contact surfaces - c;keep non-food contact surfaces clean; observed lids to storage containers collecting debris in need of cleaning. |
| 2015-05-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed plastic containers stacked wet in kitchen area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly sto |
| 2014-12-29 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contacrt surfaces clean; observed tracks on display cases collecting debris in need of cleaning. |
| 2014-12-29 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly stored clean utensils; obsered clean lids and utensils stored inside dirty containers; keep large containers in wash rotation to prevent |
| 2014-07-30 |
45 |
4-501.12 cutting surfaces; ensure that cutting surfaces are in good repair; observed gouged/stained cutting boards in need of resurfacing.4-202.11 food-contact surfaces-cleanability; keep equipment in good repair; observed split/torn gasket on walk-in coo |
| 2014-07-30 |
38 |
2-303.11 prohibition-jewelry; ensure that all staff remove jewelry before food prep; observed numerous staff wearing watches, bracelets during food prep. |
| 2014-07-30 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfcaces clean; observed tracks on pastry case collecting debris in need of cleaning; observed handles on display case collecting debris in need of cleaning. |
| 2014-04-17 |
38 |
(general comment)2-302.11 maintenance-fingernails; ensure that employees are not wearing fake nails or nail polish during food prep; observed employee wearing artifical nails / polish during food prep.2-303.11 prohibition-jewelry; ensure that all employee |
| 2014-04-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness; properly wash, rinse and sanitize; observed sanitizer sink at three compartment setup measuring 0ppm; sanitizer corrected during insp |
| 2013-11-22 |
14 |
properly wash, rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle. ecolab called during inspection. vr |
| 2013-11-22 |
4 |
(general comment) properly store drinks; observed employee drink stored on prep table during inspection. |
| 2013-08-15 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2013-08-15 |
42 |
properly store clean utensils and equipment; observed clean lids stored in dirty bus tubs in need of cleaning; observed clean multi-use plates stored on top of display case exposed to customer contamination. plates moved to safe location. |
| 2013-04-02 |
42 |
properly store clean utensils and equipment; observed numerous clean lids stored inside dirty bus tub containers. |
| 2013-04-02 |
14 |
properly wash; rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle; staff will be using three compartment sink setup until dish machine is repaired. vr |
| 2013-04-02 |
23 |
provide consumer advisory for raw meats served undercooked or raw on menu; observed consumer advisory needed for eggs cooked to order on menu; cdi education in place by next inspection. |
| 2013-04-02 |
43 |
properly single service items to prevent contamination; observed single service customer cups stored exposed to contamination/sneeze spray. |
| 2013-04-02 |
53 |
keep floors clean; observed flooring behind equipment near coffee station collecting debris (coffee beans) in need of cleaning. |
| 2013-01-10 |
47 |
keep non-food contact surfaces clean; observed canned food rack collecting food debris in need of general cleaning. |
| 2013-01-10 |
42 |
properly air dry; observed metal containers stacked wet in kitchen area.properlt store clean utensils; observed clean utensils stored in dirty containers. |
| 2013-01-10 |
14 |
properly wash rinse and sanitize; observed metal containers stored clean with food debris stuck on surfaces; containers pulled and placed in dirty dish pit. |
| 2012-10-08 |
43 |
(c) single-service and single-use articles shall be stored as specified under ¶ (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single s |
| 2012-10-08 |
45 |
a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices; pf: observed gouged/stained cutting boards i |
| 2012-10-08 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried.; observed metal bowls stacked wet in kitchen area. |
| 2012-10-08 |
47 |
c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed inside bottom surfaces of stand up freezer collecting food debris in need of general cleaning. |
| 2012-10-08 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ¶ (b) of this section; in the food with their handles above the top of the food and the container; observed numerous |