| Violation Date |
Code |
Description |
| 2019-01-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine test strips provided during inspection.verification required within 10 days.gc- establishment is providing an evening social buffet for guest between 5pm-7pm mon |
| 2019-01-04 |
45 |
4-501.11 maintain equipment in good repair.observed ambient air temperature of 55f in upright cooler (dry storage room).repair. |
| 2019-01-04 |
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 knives stored between wall mount storage unit and wall. |
| 2019-01-04 |
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 trash and residue in bottom of ice scoop holder. |
| 2019-01-04 |
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 breakfast buffet operating o |
| 2019-01-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked steak and spinach (open bag) without date mark.cdi- voluntary discard by pic. |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved boiled eggs, cooked steak, diced canteloupe, milk, and opened package of spinach in upright cooler (dry storage room)> 41f. see temp chart.cdi- all foods voluntarily discarded by |
| 2019-01-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating at 0ppm chlorine.observed 3 comp sink operating at 0ppm qac.pic did not have refills for sanitizer. pic stated that delivery of qac sanit |
| 2019-01-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic provided expired certification. |
| 2018-02-13 |
8 |
repeat violation 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a rack of dishes stored on top of the hand sink. observed a spoon stored in the hand sink. cdi - items were removed. do not store anything on |
| 2018-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed hard boiled eggs, cheese and milk above 45f on the buffet. cdi - items were voluntarily discarded. suggested tphc; a procedure sheet was emailed with the inspection. |
| 2018-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed an employee towel drying cups. instructed to let the items air dry.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2018-02-13 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee jackets and a purse stored on the drying rack and dry storage shelves. |
| 2017-07-06 |
37 |
general comment 3-305.14 food preparation - c - observed sausage being prepped on the drain board of the 3 compartment sink. do not prep food or store food on the 3 compartment sink; use the prep table. cdi - prep was moved to the prep table. |
| 2017-07-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of all purpose cleaner without a label. |
| 2017-07-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a container stored in the hand sink and another on the front edge of the sink. cdi - the container in the sink was removed. the container on the edge was move |
| 2016-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed facility has 3 low reach in coolers stacked on top of each other as one unit. these units were holding above 45 f (see temp chart). potentially hazardous items inside units were moved to another reach i |
| 2016-10-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility has thin probe digital thermometer available however has recently broke. return visit (vr) required. |
| 2016-10-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed butter and cream cheese usi |
| 2016-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine chemical concentration to be 0 ppm. cdi- technician called and arrived before ehs departed, dish machine is now sanitizing properly. |
| 2016-05-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy black and pink build up in ice machine. cdi- ice machine was cleaned wile ehs on site. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese, butter and hard boiled eggs above 45 f (see temp chart) on self service line. these items were sitting on top of ice and not burried down into the ice for proper t |
| 2016-05-12 |
45 |
4-501.11 maintain equipment in good repair. observed kegerator interior temperature to be above 45 f ( see temp chart). unit needs to be below 45 f to continue use. if unit is unable to hold below 45 f, use for potentially hazardous items is not approved. |
| 2015-07-01 |
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 build-up in bottom cabinet under toaster. |
| 2015-07-01 |
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 sausage without date mark. pic stated that food was for employees only. cdi by voluntary discard. |
| 2014-11-05 |
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 inside the back storage room reach in cooler. |
| 2014-11-05 |
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 box of chips stored on the floor of a supply closet. cdi by moving onto a higher shelf. |
| 2014-11-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a presence of fruit flies inside the kitchen. vr- facility is to provide documentation of an pest control documentation within 10 days. |
| 2014-06-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfmaintain the handsink accessible at all times. observed the only kitchen hansink blocked with boxes. cdi by removing items. |
| 2014-06-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pobserved the dishmachine sanitizing at 0ppm cl. vr- verification of correction is required within 10 days. |
| 2014-06-20 |
4 |
2-401.11 eating, drinking, or using tobacco - cprovide a designated area for employee personal food and drinks. observed an employee drink and food stored with customer products. advised to provide a designated area for these items that is separate from c |
| 2014-06-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccleaning is needed in the following areas: cooler used to store milk, near the juice dispenser and around the dishmachine. |
| 2014-06-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the torn gaskets on the reach in cooler. |
| 2013-10-17 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed metal pans stacked while wet. |
| 2013-10-17 |
39 |
3-304.14 wiping cloths, use limitationstore all in use wiping cloths in sanitizer in between uses. observed two wet wiping cloths stored on the 3 comp sink drainboard. |
| 2013-10-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold holding items at 45f and below, 41f after 1/1/19. observed hard boiled eggs on the breakfast buffet at 58f. the eggs were |
| 2013-06-13 |
4 |
food employees must drink from a closed beverage container and stored to prevent contamination of exposed food; clean equipment; utensils; linens; etc. observed uncovered employee drinks stored on the prep table with utensils and bagged bread products (mo |
| 2013-06-13 |
51 |
ensure that the handsink is not used as a dumpsink. this area must be maintained clean at all times. |
| 2013-06-13 |
26 |
toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens and single service items. observed chemical spray bottle stored with a box of single service cups in the back area storage room. |
| 2013-06-13 |
26 |
working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed chemical spray bottles not labeled. |
| 2013-06-13 |
21 |
all ready to eat; time/temperature control for safety food (tcs) items handled in the establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold or discarded. for refrigeratio |
| 2013-06-13 |
8 |
each handwashing sink shall be provided with individual; disposable towels or other approved hand drying provision. observed no paper towels stored at the kitchen handsink. |
| 2013-06-13 |
2 |
pic must be able to provide documentation or otherwise demonstrate knowledge of an employee health policy. pic and staff is unaware of any employee health policy. a sample policy was left for training the staff. *future violations may result in points ded |