| Violation Date |
Code |
Description |
| 2018-10-18 |
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 damage to walls throughout facility. advised to repair. 6-501.12 floors, wall |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed 8 day date marking criteria on ham turkey and lettuce. date label: 10.16.23.cdi - educated |
| 2017-11-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2017-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers wet stacked on storage rack. cdi - eduated about not overstacking. |
| 2017-11-15 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed chicken ope |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed one container of lettuce over stacked in the flip top unit. refer to temperature chart. cdi - brought back to refrigerator uncovered to cool down. product bel |
| 2017-11-15 |
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 commercially packaged chicken reheating first time in oven being brought out for hot holding at 110f. cdi - educate |
| 2017-05-08 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on soda nozzle at the soda dispenser. cdi - advised to pull soda nozzle and send through a cleaning procedure. |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken fingers out of temperature. cdi - advised to reheat and keep the product hot above 135f. advised to use thermometers more often. provided lid to the product to hold in |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature. refer to temperature chart. cdi - advised to fully submerge product in ice if holding in ice bath. ehs turned cold holding unit down to a |
| 2017-05-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed pork labeled 5.1.17; product held over by 4 days because the product is not 41f or below. cdi |
| 2017-05-08 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the p-trap to handsink leaking. advised to fix. |
| 2017-05-08 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can next to the handsink. cdi - pic provided trash can. |
| 2017-05-08 |
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 wall in disrepair next to the sandwich prep unit. 6-501.12 floors, walls, ceil |
| 2017-05-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed heat treated sausage cooling in refrigerator with plastic wrap tightly coverin |
| 2016-12-01 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that facility is using quat sanitizer solution but does not have quat test strips. cdi - facility has chlorine test strips; drained out the quat from |
| 2016-12-01 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets below 100 ppm. facility does not have quat test strips; created pr |
| 2016-12-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples on display for consumer self-service with no protective wraping. cdi - advised to re-wash and cover in plastic wrap. |
| 2016-06-28 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed slight build up of pink residue inside the ice machine. cdi - bistro can not clean ice machine because it is duke ener |
| 2016-06-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle s |
| 2016-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed the handsink to the side of the flat top stove corroded away and not working properly. advised to fix as soon as possible so employee's have access to another handwashing sink. |
| 2016-06-28 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the piping to the corroded handsink dripping. observed other sinks dripping throughout facility. |
| 2016-06-28 |
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 tile broken in the kitchen. observed wall damage. observed quat and soap disp |
| 2015-12-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed dust built up on the ice machine vent. |
| 2015-12-14 |
42 |
4-903.11(b) clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. observed single use articles (to-go boxes) at the salad bars not inverted. cdi - inverted the to-go boxes. |
| 2015-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce in the refrigerator covered with plastic wrap at 48. cdi - removed plas |
| 2015-12-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one paper towel dispenser not working. cdi - placed batteries in the automatic dispenser. |
| 2015-06-11 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed large amount of unused equipment stored in facility.6-501.11 floors, walls, and ceilings including the attachments such as soap and |
| 2015-06-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available for measuring temperatures of thin foods such as hamburger or fish. |
| 2015-06-11 |
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 items delivered from commis |
| 2014-11-20 |
52 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. remove large amount of unused equipment stored in kitchen area. |
| 2014-11-20 |
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 a label of 11/2 on sliced deli ham. cdi-product discarded. |
| 2014-05-05 |
35 |
food packaged by facility shall be labeled according to law. (3-602.11) observed muffins and brownies packaged by facility for customer grab and go without a label. vr for allergen info. |
| 2014-05-05 |
23 |
consumer advisory is needed for undercooked eggs on menu. (3-603.11) observed incorrect consumer advisory posted. items served undercooked need asterisk to a footnote with disclosure and reminder. ex: eggs may be served raw or undercooked. consuming raw |
| 2014-05-05 |
22 |
facility shall follow written procedures for tphc (time as public health control) (3-501.19) observed facility using tphc without any written procedures. cdi-template given to pic. |
| 2014-05-05 |
14 |
sanitizer shall be at correct strength. (4-601.11) observed chlorine sanitizer measuring 0ppm. cdi-remade to correct concentration. |
| 2013-05-21 |
43 |
properly protect single service cups; cups stored exposed to contamination; keep sleeves on cups for protection. |
| 2013-05-21 |
8 |
provide hand washiong signs at all employee hand washing sinks; observed two employee hand sinks missing hand washing signs. |
| 2012-12-06 |
43 |
4-903.11 ) except as specified in ? (b) of this section; cleaned and sanitized equipment; utensils; laundered linens; and single-service and single-use articles may not be stored: (5) under sewer lines that are not shielded to intercept potential dripsobs |
| 2012-12-06 |
23 |
3-603.11 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 pr |
| 2012-12-06 |
14 |
4-501.114 sanitizer shall be at correct concentration.observed chlorine sanitizer measuring 0ppm. sanitizer re-made to correct concentration. |
| 2012-12-06 |
8 |
5-205.11 do not use handsink for any other purpose other than hand washing.observed container stored in handsink that is used for filling up grits with water. container moved. |