| Violation Date |
Code |
Description |
| 2019-01-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee prepping food while wearing bracelets. |
| 2019-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a case of bread stored on the floor in the walk in freezer. cdi- pic relocated bread. repeat |
| 2019-01-22 |
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 observe salads in the front reach in prepped and placed in the display case. the sa |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed broccoli salad, chicken, roast beef, corn beef, potatoes, macaroni salad, salad and cut melon all above 41f. date marks shows that all items were made this morning. cdi- pic exp |
| 2019-01-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed a food employee turn off the faucet without using a barrier such as a paper towel. cdi- e |
| 2018-11-26 |
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 to the floors and walls of the |
| 2018-11-26 |
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 to the shelves in the walk in cooler. have cleaned. repeat. |
| 2018-11-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a sheet pan of bread stored ontop of the trash can next to the hand washing sink. this bread is being exposed to splash from th |
| 2018-11-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken not fully cooked to 165f. cdi-the chicken was placed back onto the grill to finish cooking. |
| 2018-11-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked chicken in the 3-door ri cooler. cdi-the items below the raw chicken was moved to a different shelf. repeat. |
| 2018-09-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a box of produce sitting directly ontop of raw chicken in the walk in cooler. cdi-the produce was moved to another shelf. repeat. |
| 2018-09-13 |
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 all food product dated for today's date (9/13) in the front display case. it was determine |
| 2018-09-13 |
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 cooked pasta, and bow tie pasta cooling on the counter upon entrance to |
| 2018-09-13 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed the thin probed thermometer with dead batteries. the manager is working on replacing the batteries or will purchase a new thin probed thermometer. a verification vis |
| 2018-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pan of bread stored on top of the trash can upon entering the kitchen. cdi-the pan was removed. |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage, and raw chicken cold holding above 45f. cdi-the chicken was placed into the reach in cooler and more ice was placed into the container holding the sausage and other f |
| 2018-09-13 |
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 clean large pots stored touching a dirty water hose near the mop sink. have the hose removed. equipment must be store |
| 2018-09-13 |
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 to the shelves in the walk in cooler, the deli meat display case, and the gaskets and drawers of the flip top cooler. have cleane |
| 2018-09-13 |
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 to the floors and walls around |
| 2018-09-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed the employees working the front end area wearing no hair restraints. hats or hair nets need to be worn at all t |
| 2018-06-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certified food protection manager certificate. son who has certication was not on site. repeat |
| 2018-06-15 |
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 food employee handle food after entering kitchen and no glove |
| 2018-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkey over ready to eat sauces in reach in. |
| 2018-06-15 |
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 prepped items from this morning with tighly wrapped plastic that was activ |
| 2018-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces throughout the facility. observed sanitizer bucket at 100 ppm quat. repeat |
| 2018-06-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees handling food and preparing sandwiches without hair coverings in the front area and in the kitchen |
| 2018-06-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed quat test strips on site with expiration date of 2016 for quat sanitizer. vr |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving throughout the facility. observed grease and build up on sides of equipment. observed significant build up in bottom of case in |
| 2018-06-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash can in female restroom. |
| 2018-06-15 |
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 3 ceiling tiles missing above dry storage near cook line. observed broken and |
| 2018-06-15 |
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 in use knives stored on the side of the prep units in the front area. re |
| 2018-03-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for undercooked eggs on board menu or paper menu. vr |
| 2018-03-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without food protection manager certificate. |
| 2018-03-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee change gloves without washing hands after breaking a raw egg with hands and move to handle cut potatoes. cdi-pic educated when to wash hands and employee wash han |
| 2018-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 3 compartment sink set up for use with 50 ppm of quat. chemical bottle instructed 200-400 ppm of quat for sanitation of food contact surfaces. cdi-pic drained |
| 2018-03-16 |
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 cut lettuce, shredded lettuce, cut tomato, and several homemade sauces without dates. cdi-pic stated that items were prepared yeste |
| 2018-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dry wiping clothes being used for wiping counter tops. observed no sanitizer buckets. |
| 2018-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with debris and food residue throughout facility and in units. observed tracks of sliding door reach in units with debris. observed build u |
| 2018-03-16 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed metal catering trays in dry storage hall that were previously used on the 2 bottom shelves. pic stated that they were for an employee to take home today or they would be thrown aw |
| 2018-03-16 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer compartment with debris floating in solution. observed rinse compartment with significant debris in bottom of compartment. |
| 2018-03-16 |
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 some cups being used for scoops in reach in unit in the kitchen. observe |
| 2018-03-16 |
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 build up of grease residue under cook area. obse |
| 2017-11-20 |
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 the three compartment sink with accu |
| 2017-11-20 |
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 accumulated on the lower drawers of the sandwich flip top, observed some grease and other food debris accumulation on equipment surfaces |
| 2017-11-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single use utensils on the floor of the dry storage area hallway. items were moved to shelving by the pic. |
| 2017-11-20 |
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 wearing a wristwatch while preparing food. no jewelry is allowed on the hands or arms, with the exception of a plain, smoo |
| 2017-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of bulk flour on the floor of the dry storage area, and observed a box of french fries on the floor of the walk in fr |
| 2017-11-20 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee assemble a sandwich with bare hands that was immediately served to a customer. ehs explained to |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed various cheeses stored in an ice bath. items were above 45f. cheeses were stored on top of and wrapped in paper, such that no heat transfer from the cold metal pan could occur |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks and shelving in the kitchen areas, observed kitchen cart repaired with duct tape and aluminum foil. replace or proeprly repair such items. |
| 2017-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield soiled with pink and black residue accumulation. ensure that the ice machine is cleaned regularly to prevent such build up. i |
| 2017-09-22 |
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 walls in the kitchen area in need of cleaning. |
| 2017-05-18 |
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 ceiling tiles in the kitchen area discolored/stained. |
| 2017-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dish racks, storage racks and other equipment in the kitchen area observed collecting grease/debris and in need of cleaning. |
| 2017-05-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of disposable cups stored on the floor of the rear storage area, in front of the walk in cooler. |
| 2017-05-18 |
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 one dry good scoop in the kitchen area, and one metal scoop in the sandw |
| 2017-05-18 |
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 ham and turkey chubs opened but not dated in the sandwich cooler. other chubs in the case were dated for the past two days, employ |
| 2017-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observeved cheeses and sausage patties stored in an icebath that had melted below the level of the pans stored inside, leading to food temperatures above 45f, indicated by the chart. a |
| 2017-02-09 |
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 dirty walls and stained ceiling tiles in the kit |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food area push cart item with a heavy build up of duct tape debris on the handles. observed dishwashing racks soiled with dried on food residue. |
| 2017-02-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged tongs, burnt plastic pans, damaged plastic pan lids. observed stainless steel tables/prep surfaces with the lower shelves rusted/repaired with aluminum foil in the grill area. |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato, cheese, steak sandwich meat in ice baths near the grill. items were above 45f. facility usiing ice baths of just ice, with no water. ice level was not high enough to |
| 2017-02-09 |
14 |
4.602.11(e) interior of equipment such as ice machines and beverage dispensing nozzles shall be cleaned at such a frequency that reduces build up of debris/residue. observed pink/black debris build up on the ice machine shield, and beverage dispensing ma |
| 2016-10-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice chute and arm on pepsi machine for self service with pink and black residue. cdi: pic cleaned machine during inspection. |
| 2016-10-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. repeat violation |
| 2016-10-04 |
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 macaroni salad in display cooler with date of 9/26. pic stated that item was prepared yester |
| 2016-10-04 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare handing lemons as she was cutting them for use at self serve counter for tea. cdi: lemons dis |
| 2016-10-04 |
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 grease build up on walls throughout facility. |
| 2016-10-04 |
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 grilled chicken in wic cooling while tightly covered. food was above 45f |
| 2016-05-20 |
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 multiple tcs foods date marked 5-12 or 5-13 cdi- discarded |
| 2016-05-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f . cdi- removed to cool or placed on temprary tphc |
| 2016-05-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits at 132 f hot holding. just added cold milk to thin so technically cooking still. cdi- instruction provided |
| 2016-05-20 |
13 |
2-101.11 pic shall be present during all hours of operation.-pf observed pan of raw chicken set atop whole melons. cdi- removed ; melons to be washed thoroughly before cutting |
| 2016-05-20 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic with food safety manager status not present today. |
| 2016-02-22 |
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 no date marking of foods in front case though multiple contianers contain tcs ingredients that should have been date marked when co |
| 2016-02-22 |
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 salad cooling tightly covered with plastic. cdi- vented |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese, tomatoes and lettuce cold held in facility above 50 f. cdi- removed to flash cool |
| 2016-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed potato slicer stored soiled. cdi- removed to clean |
| 2016-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee cup stored on main prep table. cdi- removed repeat violation |
| 2015-11-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee cutting and directly handling lettuce with bare hands. cdi- to be washed; instruction provide |
| 2015-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicers stored as clean with slight food residue left behind. cdi- removed to clean |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese in end case, prep unit and on ice bath at 47-58 f. cdi- too high; unstacked |
| 2015-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored in direct contact with zucchini and on top of canned food products. cdi- removed ; instruction provided |
| 2015-11-17 |
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 multiple cooked tcs foods in front case(displayed deli style) with no date marking, many were not made today. vr 3-501.18 discard t |
| 2015-11-17 |
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 box of cookies on floor in walk in freezer among others, box of packaged chips and a bag of sugar on floor in fry goods stor |
| 2015-11-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed head of iceberg lettuce cut open and shredded without being washed. |
| 2015-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of toilet paper stoed on floor. cdi- removed |
| 2015-11-17 |
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 cooked stuffing/dressing, peppers, chicken and gravy in kitchen cooling at |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed main cold hold display unit not in use, just broke this morning according to pic. facility managing equipment failure well at this point; all foods cold held properly in other cold hold units. |
| 2015-09-24 |
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 multiple cooked foods and opened bags of cut leafy greens not date marked. cdi-cdi- date marked |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple stacks of sliced cheese under refrigeration above 40 f. cdi- removed to flash cool |
| 2015-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitize at 100 ppm qac. cdi- dumped and remade |
| 2015-06-24 |
31 |
3-501.15 cooling methods - pf use a proper cooling method to cool foods quickly. observed tightly covered salads and deep pan of grilled chicken in the deli case at 56f and 117f. cdi - items were vented and placed in walk in cooler for cooling. |
| 2015-06-24 |
4 |
.2-401.11 eating, drinking, or using tobacco - c keep employee food and drinks covered and away from facility food. observed three coffee cups without lids and one styrofoam cup without a lid stored over food. cdi - items were moved to a lower shelf away |
| 2015-06-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p discard date marked ready-to-eat food when date has expired. observed chub of roast beef marked 6/19 as the open date at 43f. item should have bee |
| 2015-06-24 |
38 |
2-303.11 prohibition-jewelry - c keep hands ad arms free of jewelry other than a plain wedding band. observed food employees with bracelets and rings while preparing food. remove jewelry during food preparation. |
| 2015-06-24 |
6 |
2-301.14 when to wash - p wash hands after changing tasks, before putting on gloves. observed two employees enter kitchen from outside without properly washing hands. cdi - instruction to pic about discussing proper hand washing. repeat2-301.15 where to w |
| 2015-06-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c keep single-service and single-use items away from sources of contamination. observed single-use aluminum pans under prep table and outside entrance to |
| 2015-06-24 |
51 |
5-501.17 toilet room receptacle, covered - c women's restrooms shall have a covered trash receptacle for feminine product disposal. observed women's restroom without covered receptacle. provide covered receptacle. |
| 2015-06-24 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c secure wall junctures when they separate from wall. observed wall juncture near can wash separating from wall. secure juncture.6-201.16 wall and ceiling coverings and coatings - c ceilin |
| 2015-06-24 |
39 |
3-304.14 wiping cloths, use limitation - c wiping cloths that are in-use shall be stored inside sanitizer solution, observed wet wiping cloth on counter top behind deli case. cdi - wiping cloth placed inside sanitizer solution. |
| 2015-01-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee working at grill area rinse wisk in rinse compartment of 3-compartment sink, place into soiled dish area, go back to grill area and put on gloves to prepare foods with |
| 2015-01-28 |
14 |
general comment- 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black mold build up on the backside of the ice chute for customer ice. pic cleaned during inspection. |
| 2015-01-28 |
37 |
general commen0 3-307.11protect food from contamination sources not specifically noted by code. observed scoop without a handle used for dry pasta. ensure scoop with handle is used. • |
| 2015-01-28 |
53 |
general comment- 5-501.115 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed areas of the floor and walls in poor repair holding food particles and water when cleaned. |
| 2015-01-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in clean dish area. |
| 2015-01-28 |
38 |
general comment- 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed none of food service employees. |
| 2014-10-27 |
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 a few chipped and cracked floor tiles behind deli counter, some chipped or mis |
| 2014-10-27 |
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 sandwich knife left stored on top of clean absorbant cloth between uses |
| 2014-10-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restariant on three food employees. corrected by instruction, showed pic the rule. |
| 2014-10-27 |
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 two pans of chicken cooling after being cooked an hour earlier. one pan |
| 2014-10-27 |
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 cappy ham dated 10/16 and prosciutto dated 10/15. both are labeled keep refrigerated. they mu |
| 2014-05-13 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer. verificaiton visit required. |
| 2014-05-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed shallow ice bath holding hard boiled eggs, cooked sausage |
| 2013-10-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-23 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-08-23 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipmentobserved open employee beverage on main prep table in kitchen. cdi- r |
| 2013-08-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed sliced cheese and cut tomat |
| 2013-08-23 |
35 |
3-602.11 food labels3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information.observed facility offers packaged muffins(cooked onsite) in basket at register where customer may self serve. cd |
| 2013-08-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-06-06 |
45 |
a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed ambient air temperature in deli case at 48 f. cdi- all food removed to walk in cooler. must achieve 45 f or less am |
| 2013-06-06 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-06-06 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked or prepared tcs foods not date marked. cdi- date marked |
| 2013-06-06 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-06 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-06-06 |
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 |
| 2013-01-30 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-01-30 |
31 |
rules require proper cooling methods be used when cooling all tcs foods. observed high volume pans of chicken and vegetables cooled only 5 f in 30 minutes as partially covered in ealk in cooler. cdi- procedure changed to accelerate cooling |
| 2013-01-30 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed all cooked foods had no date marking; especially pasta salads; deli meats and opened soft cheeses. cdi- facility must date mark these food |
| 2013-01-30 |
14 |
rules require food contact surfaces be properrly washed; rinsed and sanitized. observed ice machine with slight black mold on baffle. to be cleaned. |
| 2013-01-30 |
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 |
| 2012-10-18 |
14 |
observed facility had sanitizer at 50 ppm qac. cdi- corrected through instruction; new sanitizer made at 200 ppm chlorine |
| 2012-10-18 |
2 |
by rule; food facilitie's employees must have knowledge of employee health policy. observed no such knowledge and no ehp. cdi- corrected through instruction. ehp given |
| 2012-10-18 |
21 |
by rule facility must date mark prepared ttcs foods. observed prepared chickena nd tuna salads with no date marking. |
| 2012-10-18 |
1 |
by rule; food facility's must have a pic when in operation. observed pic not present and person designated to be pic had no certification. cdi- corrected through instruction |