| Violation Date |
Code |
Description |
| 2018-11-08 |
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 minor wall damage near mop sink. |
| 2018-11-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets at 0ppm with wet cloths in them. cdi: buckets refilled with properly concentrated sanitizer. |
| 2018-11-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry preparing food. |
| 2018-11-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of ice cream cones stored on floor next to ice cream machine. cdi: item put in proper location. |
| 2018-11-08 |
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 onions cooling in prep top unit. cdi: item moved to walk in freezer for ra |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked portioned meat on line above 45f. reduce volume in containers to ensure food can be kept cold. cdi: excess moved to walk in. observed catering foods, especially sala |
| 2018-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed many hot items double panned, keeping them from maintaining proper temperature. cdi: items rapidly reheated to 165f and not double panned afterwards in the hot well. |
| 2018-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed brooms stored in front of the handsink near the dish area. cdi: brooms removed. |
| 2018-09-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor pink build-up on ice machine deflector plate in need of cleaning. |
| 2018-09-12 |
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 repeat observed romaine lettuce in salad bar cooler above 45f. romaine was prepared at 10am and did not meet cooling parameters by th |
| 2018-09-12 |
20 |
maintain tcs foods in cold holding at 45f or less. -p repeat observed several items holding above 45f throughout including pesto and roasted tomatoes on prep top cooler #1, sliced melons on prep top cooler #4, and items on top of salad bar including blue |
| 2018-09-12 |
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 repeat observed cut romaine lettuce cooling, stacked with lids, under salad bar in |
| 2018-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - p observed baked potatoes holding at temperatures below 135f in potato warmer. warmer was not turned up all the way. cdi: baked potatoes to be voluntarily discarded at 4pm. |
| 2018-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet by dry storage area. observed great pyramid stacking air-drying methods in other parts of facility. ehs encouraged facility to implement proper |
| 2018-09-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed minor debris build-up in container used to store single-service ramekins. |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler #1 and top of salad bar holding food items at temperatures above 45f. verification required to ensure coolers have been fixed and are capable of holding food items at 45f or below. |
| 2018-09-12 |
41 |
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 ice scoop for ice machine stored in container with soiled water. observe |
| 2018-06-06 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avacados on the service line being sliced with stickers still on them. |
| 2018-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer of 200-400 ppm in between uses. quat sanitizer in wiping cloth bucket was below 200 ppm. pic went and remixed sanitizer so that it was adeqaute. |
| 2018-06-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee prep with watch on. |
| 2018-06-06 |
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 foods such as lettuce, pasta salad, cheese, and mixed corn being cooled i |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta salad, lettuce, tomatoes etc. stored on the salad bar above 45 degrees. milk and ambient air of front cold hold display unit was also above 45 degrees. cdi-pic placed out |
| 2018-06-06 |
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 lettuce and pasta salad being cooled in walk in unit at 64 degrees. this same lettuce and pasta salad was 54 degrees c |
| 2018-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs being stored over employee ready to eat foods. cdi-pic rearranged raw eggs. |
| 2018-06-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed the soap dispenser needed to have its bateries changed to adaquatly dispense soap. cdi - slowly dispensing but working. |
| 2018-01-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed spice shaker without labeling. |
| 2018-01-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine running with 0 ppm chlorine. sanitizer container had just been switched and tube had gotten jammed. cdi: pic immediately fixed tubing to where dis |
| 2018-01-18 |
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 chopped lettuce cooling in stacked containers all on one shelf in the walk |
| 2018-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked in cabinet by reach-in display cooler and on drying racks. |
| 2018-01-18 |
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 repeat observed sliced turkey that had been prepared this morning and was at 46f-48f in the center in the walk-in cooler. observed pa |
| 2018-01-18 |
47 |
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 back, non-food contact portion of slicer where there was food splatter. observed cleaning needed on the fan cover of the prep |
| 2018-01-18 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed togo bags and drink holders being stored under the back hand sink. cdi: pic relocated these items to another stora |
| 2018-01-18 |
53 |
6-501.12 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. repeat observed cleaning needed on frp wall under three c |
| 2017-11-08 |
53 |
6-501.12 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. observed cleaning needed on frp walls by dish machine. |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler on back line to be out of order. no foods are being stored in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting |
| 2017-11-08 |
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-containers being stored in a container with food debris above sandwich prep coolers. ensure single-service artic |
| 2017-11-08 |
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 raw shell eggs being stored in a carton on a rack above clean dishes in reach-in cooler. cdi: eggs were moved and volunt |
| 2017-11-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed several spice shakers without labeling. |
| 2017-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced ham, sliced turkey, potato salad, and sliced cheese all holding at temperatures above 45f. sliced deli meats and sliced cheese were all stacked above the chill line. cdi: |
| 2017-11-08 |
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 repeat observed coleslaw from 10am, pasta noodles from 9am, pasta salad from 11am, and pico from 10am all above 45f at time of inspec |
| 2017-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans being used throughout kitchen with debris and residue on the tops and sides, not clean to touch. ensure all grease and food residue is bein |
| 2017-08-17 |
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 repeat observed sliced turkey cooling in walk-in, stacked on top of one another. fa |
| 2017-08-17 |
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 shaker of red spice unlabeled. |
| 2017-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wiping cloths being stored in sanitizer measuring 50 ppm quat. cdi: sanitizer was switched out. ehs recommended switching out periodically to ensure concentration remains str |
| 2017-08-17 |
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 repeat observed sliced turkey cooling at a rate of 0.05 when a rate of 0.12 is required. cdi: turkey was unstacked to quickly cool. o |
| 2017-08-17 |
47 |
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 sliding door track for display coolers. observed cleaning needed on interior of salad bar cooler doors. ensure food debris is cle |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. repeat observed prep cooler up front that has had issues, still not working properly. facility has placed all items directly on ice to ensure they are held at 45f or below. ice is working. no food items are bein |
| 2017-07-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observe no certified food protection manager onsite for the first hour of inspection. observed no managerial control and no pic. employees stated managers did not show up today. cdi: manager |
| 2017-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed diced peppers sitting on hand sink upon arrival. observed large metal pan sitting on hand sink later on. metal pan was at hand sink for over an hour obstructing |
| 2017-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes and cutting blades being stored as clean with residue and food debris left on them. observed salad tongs with dried lettuce on them. observed f |
| 2017-07-21 |
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 several items prepared this morning that were cooling at a rate of zero and several that did not meet the 4 hour cooling par |
| 2017-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico and bowtie noodles from yesterday holding at 46f. cooler was working properly but was overloaded due to other coolers being out of order. observed items on line in one of t |
| 2017-07-21 |
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 mozzarella cheese opened yesterday without a date label. observed muff mix in walk-in cooler dated 7/14-7/21. cdi: items were prope |
| 2017-07-21 |
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 -repeat- observed overall lack of proper cooling methods throughout establishment. |
| 2017-07-21 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf when asked what the slicer is cleaned with, an employee stated they use score before rinsing and sanitizing |
| 2017-07-21 |
41 |
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 small plastic cups being stored in several food items. |
| 2017-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed ramekins that were stacked while wet. |
| 2017-07-21 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed two coolers that were not working. ice baths were placed into cooler on the front line to keep foods cold. cooler in the back had no food in it. repair coolers to be able to meet product demand |
| 2017-07-21 |
47 |
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 prep coolers and around the seal of the cooler doors at the salad bar. |
| 2017-07-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal bottle of water being stored on high shelf above food in walk-in. cdi: drink was relocated. |
| 2017-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on prep coolers and counters. observed sanitizer holding wet wiping cloths below 50 ppm quat. |
| 2017-04-25 |
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 salsa, caprese salad, and penne cooling from this morning at 9am. items were 3 hours into the 2nd phase of cooling and were |
| 2017-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed little giant step ladder stored in front of handsink at dish washing area. cdi: ladder relocated. repeat violation |
| 2017-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad bar holding food items at 48f and above. cdi: all items in underneath coolers moved to walk in for rapid cooling. items on top buffet portion were temporarily placed on ti |
| 2017-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed barbecue on line hot holding below 135f. pic stated that item was from a sandwich and too much was heated. cdi: item voluntarily discarded. |
| 2017-04-25 |
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 food items in walk in cooler cooling while tightly covered. cdi: s |
| 2017-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed salad cooler holding items above 45f. cdi: pic phoned refrigeration person to come fix it. verification required |
| 2017-01-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed ice scoop holder in need of resecuring to wall. |
| 2017-01-09 |
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 one squeeze bottle of clear liquid with no label. |
| 2017-01-09 |
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 throughout facility cooling in prep coolers, cooling while t |
| 2017-01-09 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed ice machine with pink build up on shield. cdi: machine being cleaned today. |
| 2017-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink by dish machine being used as a dump sink. cdi: employee directed to only wash hands in handsink. |
| 2017-01-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee move from dirty dishes to clean dishes with no handwa |
| 2017-01-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored directly on top of food in cooler. cdi: drink relocated. |
| 2016-09-15 |
53 |
6-501.12 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. observed wall behind three compartment sink in need of c |
| 2016-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies present in facility. -0 points- |
| 2016-09-15 |
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 items not meeting cooling parameter cooling in large volume plastice con |
| 2016-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes, and boiled eggs held at greater than 45 degrees. cdi cooled products to proper temperature. |
| 2016-09-15 |
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 kale and quinoa salad , and pork cooling at insufficent rate. cdi method changed and proper rate of .12 or grreater achie |
| 2016-06-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employees in rear prep area go between glove changes without washing hands. cdi by instruction. |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris in clean dish area. observed knives in prep area being used and rinsed and then stored as clean. cdi removed |
| 2016-06-24 |
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 drainboard for storing clean utensils and dishes in need of cleaning. -0 points- |
| 2016-06-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on front line in need of resurfacing or replacement. -0 points- |
| 2016-03-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-03-04 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed atkins thermometer greater than 2 degree accuracy and in need of calibration. facility has other thermometer which area in correct calibration. -0 points- |
| 2016-03-04 |
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 pasta and fresco greater than 41 degreees held 5 days should only be held 4 days. cdi disc |
| 2015-12-08 |
54 |
6-303.11 intensity-lighting - c observed prep coolers at front line with no lighting. provide at least 20 foot candles of lighting inside equipment. -0- |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of dust on condenser fans in walk in and liquid waste on the floor of walk in near freezer door. clean. -0- |
| 2015-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed salad bar with foods cold holding at 47-50f. cdi - repair service called to fix unit. foods cold holding taken to walk in to cool and salad bar placed temporarily on time. vr required no later than 12/1 |
| 2015-12-08 |
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 romaine lettuce prepared this morning with lids covering them to cool. cdi |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the prep cooler, flip top and salad bar above 45f. cdi - all items moved to walk in cooler to cool down. -1.5- |
| 2015-09-30 |
53 |
6-501.12 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. observed water with slight food debris collecting under 3 |
| 2015-09-30 |
33 |
3-501.13 use approved thawing methods. observed bean salad being thawed in prep sink with running water at 76f. if running water is used to thaw foods, water temperature shall be at 70f or below and item shall be completely submerged under running water. |
| 2015-09-30 |
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 pre portioned corn beef in walk in tightly wrapped with saran wrap. correc |
| 2015-09-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed stainless steel lids, containers and other food contact service equipment with food debris present on surface. corrected during inspection- items wer |
| 2015-05-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed only one container of meatballs hot holding at 110f. cdi item reheated above 165f. repeat |
| 2015-05-06 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed tomatoe bisque and chicken noodle soup reheated to below 135f. cdi items reheated to 165f or above. |
| 2015-05-06 |
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 preportioned roast beef tighly covered with saran wrap in walk in. cdi ro |
| 2015-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - minor cleaning needed on shelving in walk in cooler, cabinets under beverage area, and upright refrigerator. |
| 2015-02-03 |
45 |
4-501.11 maintain equipment in good repair. - reach in unit storing fruit cups and dressings read 50f in air temperature. unit must maintain food at 45f or below at all times. do not store any potentially hazardous foods until unit is repaired. |
| 2015-02-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - visible splash of soiled utensil rack observed on clean utensil containers. all utensils shall be protected from splash. proper protect clean ut |
| 2015-02-03 |
37 |
3-303.12 storage or display of food in contact with water or ice - c - eggs stored in direct contact with undrained ice at buffet. food shall not be stored in direct contact with ice. |
| 2015-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - cut melons in fruit cups read 50-53f in reach in. lettuce on buffet line read 51f. do not store any potentially hazardous foods until unit is repaired. recommend to maintain all foods |
| 2015-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - two pans of chicken read 117-135f and two slices of pot roast read 128f. cdi- pot roast slices were discarded. chicken reheated to 178-209f. |
| 2015-02-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer at the three compartment sink reads 100ppm. sanitizer shall read 150-400ppm at all times. repair dispenser. vr- verification required4-601.11(a) equipment food contact surfaces an |
| 2015-02-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each hand sink. -pf - paper towels missing from two of 3 hand washing sinks. cdi- pic placed paper towels.5-205.11 maintain access to hand sinks. hand sinks may only be used for hand |
| 2015-02-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - an open employee beverage stored in middle shelf of catering upright refrigerator. cdi- pic discarded beverage. |
| 2014-11-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two reach in units holding tcs foods above above 45f. s |
| 2014-11-17 |
18 |
3-501.14 cooling - p. 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 facility cooling french onion soup and it was close to 2 hours and food was at 114f. cdi item reheate |
| 2014-11-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine soiled with pink and black debris. repeat. rvr |
| 2014-11-17 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee change gloves without hand |
| 2014-07-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. foood contact surfaces shall be clean to sight and touch. observed plastic bins soiled with food debris, and ice machine soiled with pink residue. repeat. verificat |
| 2014-07-29 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for one task only, and changed when soiled, damaged, or task interrupted. observed 2 employees in and out of cooler and continue food prep. repeat. |
| 2014-07-29 |
36 |
6-501.111 controlling pests. facility shall be free of insects, rodents, and other pests. observed a few flies in kitchen. |
| 2014-07-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed grilled peppers on prep top at 57f. cdi items placed in reach in for cooling. |
| 2014-04-14 |
26 |
7-201.11 separation-storage - p. toxic chemicals shall be stored so they can not contaminate food, food contact surfaces, equipment, utemsils and single serve items. observed sanitizer bucket stored on prep table. cdi item moved down and below. |
| 2014-04-14 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. hot water sanitizer for a stationary rack single machine shall be atleast 165f. observed dish machine temperature going to only 156f. verification required.4-601.11 (a) |
| 2014-04-14 |
13 |
3-304.15 (a) gloves, use limitation - p. single use gloves shall be used for only one task, such as working with rte ir raw foods, and no other purpose and discarded when damaged, soiled, or interruption occur in operation. observed employee go in cooler |
| 2014-04-14 |
8 |
6-301.11 handwashing cleanser, availability - pf. each handwashing sink shall be provided with a supply of hand cleaning liquid powder or bar soap. observed hand sink near dish machine with no hand soap. cdi employees used other hand sink. verification re |
| 2013-10-18 |
20 |
observed a couple items such as lettuce and tomatoes at 50f. cdi- moved to walk-in cooler.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cold food shall be maintained at 45f or below. |
| 2013-10-18 |
14 |
observed ice machine minor pink residue behind ice deflector. cdi- cleaned and sanitized during inspection.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-contact surfaces shall be clean to sight and |
| 2013-07-29 |
36 |
6-501.111 controlling pestsrules require facility to control pests and prevent ingress onsite.observed multiple flies in kitchen. cdi- back door closed |
| 2013-07-29 |
17 |
3-403.11 reheating for hot holding3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated. commercially prepared products that are to be reheated for hot holding must reach 135f within 2 hours.observed one reheated s |
| 2013-02-18 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-18 |
34 |
rules require food thermometers be accurates to within 1 f. observed facility thermometer 3 f higher than calibration. |
| 2013-02-18 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed assorted sliced cheeses and cut leafy greens at 50;52 f respectively. cdi- removed to flash cool. |
| 2012-11-27 |
41 |
3-304.12 in-use utensils; between-use storage.during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored:67(a) except as specified under ? (b) of this section; in the food with their handles above the top of |
| 2012-11-27 |
31 |
(b) when placed in cooling or cold holding equipment; food containers in which food is being cooled shall be:(1) arranged in the equipment to provide maximum heat transfer through the container walls; and(2) loosely covered; or uncovered if protected from |
| 2012-11-27 |
44 |
3-304.15 gloves; use limitation.(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in |
| 2012-11-27 |
21 |
(a) except when packaging food using a reduced oxygenpackaging 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/temperature control |