| Violation Date |
Code |
Description |
| 2018-12-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- observed shared employee restroom without a covered trash can. |
| 2018-12-27 |
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 a plastic container of cut cantaloupe without a date mark. according to an employee the item was prepared yesterday morning. cdi- |
| 2018-12-27 |
6 |
2-301.15 only wash hands in handwashing sink. -pf- observed employee wash hands at the three comp sink with clean dish ware in the sanitizer vat. cdi- the employee was educated on where to wash hands. 2-301.14 wash hands before donning gloves and between |
| 2018-06-22 |
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 use coffee filters in a package that was stored on the floor, items moved to 6 inches off the floor during inspection. |
| 2018-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans. allow such utensils to air dry after the wash/rinse/sanitize process. |
| 2018-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packaged coffee grounds stored directly on the floor of the dry storage area. items were returned to 6 inches off of the floor b |
| 2018-06-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility thin probe thermometer was observed to be inaccessible due to dead batteries. gm was able to provide working thermometer. |
| 2017-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water bottles stored on floor in storage room. |
| 2017-07-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-07-18 |
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. observed debris on floor under equipment in prep room. be |
| 2016-08-09 |
54 |
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 peeling paint where dishes are stored. repeat violation. observed some ceiling |
| 2016-08-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at coffee bar. |
| 2016-08-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed special k cereal |
| 2016-08-09 |
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 gallon of milk dated 7/26 in ric. employee stated that the date indicated the day that the prod |
| 2016-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump ice in handsink when changing out products on self serve buffet. cdi: employee directed to only use the handsink for hand washing. |
| 2016-08-09 |
1 |
. 2-101.11 pic shall be present during all hours of operation.-pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no cfm o |
| 2016-04-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cereals for self |
| 2016-04-20 |
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 and peeling paint on wall where clean dishes are stored. |
| 2016-04-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged cream chees and butter cold holding at 60 f. cdi- discarded tphc template given |
| 2015-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cut fruit containing melons, cream cheese packets, butter packets, under no temperature control. products moved to refrigerator and new products brought out from refrigeration. |
| 2015-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed black build-up on interior of ice machine. verification of cleaning within 10 days. |
| 2015-03-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no accredited training. |
| 2014-07-02 |
54 |
4-202.18 ventilation hood systems, filters - c. dust build up on fan shield on large fan positioned at 3 comp sink on the floor. cleaning is needed. |
| 2014-07-02 |
38 |
2-302.11 maintenance-fingernails - pf. one employee wearing finger nail polish during food preparation and utensil cleaning without wearing gloves. cdi- verbal correction as to rule requirement. |
| 2014-07-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. sausage at self service buffet area not under temperature control. cdi- sausage removed. see chart for temperatures. |
| 2013-07-29 |
20 |
observed butter and cream cheese stored in bowl on buffet line counter top without ice or refrigeration. maintain foods at or below 45f degrees at all times. recommended time as a public health control due to short operating hours. information given. |
| 2013-07-29 |
37 |
observed boiled eggs stored in container with lid that is not self closing. provide self closing lid or sneeze shield to properly protect food from contamination. |
| 2013-07-29 |
1 |
general comment- pic with certification required by 1/1/14 to avoid 2 pt deduction. |
| 2013-07-29 |
43 |
observed coffee filters and single service cups at juice and milk station not protected. maintain properly protected from contamination. |
| 2013-06-28 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: single-service and single-use articles shall be stored as specified under (a) of this section and shall be kept in original protective pack |
| 2013-06-28 |
39 |
3-304.14 wiping cloths, use limitationcontainers of chemical sanitizing solutions shall be stored off floor and used in a manner that prevents contamination of food. observed sanitizer bucket used for wet wiping clothes stored on floor in kitchen. |
| 2013-06-28 |
38 |
2-303.11 prohibition-jewelryexcept for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including meical information jewelry on their arms and hands. observed employee handling food with several wrist bands. |
| 2013-06-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed sausage being hot held at 118-119 degrees f or warmer. observed sau |
| 2013-06-28 |
1 |
2-102.12 certified food protection managerat least one employee who has supervisory and manageme nt responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency |
| 2012-12-21 |
2 |
a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional empl |
| 2012-12-21 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-12-21 |
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 equipm |
| 2012-12-21 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-12-21 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |