| Violation Date |
Code |
Description |
| 2018-11-01 |
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 stored on dirty surface on top of ice machine. |
| 2018-11-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink without hand towels.cdi added hand towels. |
| 2017-10-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee bags/ personal items co-mingled with facility equipment. cdi- employee removed all (0pts) |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and wrappers in large stored equipment. cleaning is needed. (0pts) |
| 2017-10-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee actively washing and putting away cleaned utensils, but not wearing a hair restraint. cdi- pic provided a hair res |
| 2017-10-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee open coffee cup and open soda stored at counter over stored facility equipment and beverage areas. opened employee soda stored on top of drainboard at preparat |
| 2017-02-07 |
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. repair/replace the blown out light inside the ebb walk in cooler. |
| 2017-02-07 |
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 the ebb walk in cooler fan covers. observed food debris left inside the hot holding cabinets. repeat |
| 2017-02-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed badly water logged test strips, no longer able to read sanitizer accurately. cdi by providing spare test strips from ebb. |
| 2017-02-07 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the ebb walk in cooler. |
| 2017-02-07 |
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 container of sugar, under the tea urns, left unlabeled. |
| 2016-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a plate stored with dried sauce stored inside the plate holders. advised the pic to ensure the plates are properly cleaned or protected once cleaned. |
| 2016-08-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2016-08-26 |
26 |
| 7-201.11 store toxic materials to avoid contamination. -p7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled jugs of chemicals. observed one spray bottle with orange force labeled glass cleane |
| 2016-08-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies. facility is to clean all possible harborage areas mentioned in #53 and provide proper pest control treatments. |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and other build up on the walk in unit fan covers. observed debris fallen inside the plate warmers used to store clean plates. observed a buil |
| 2016-08-26 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. provide closer access to waste bins at the handsink. observed the closest waste bin at the double doors leading to the banquet area. |
| 2016-08-26 |
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 several areas of dirty standing water and a gene |
| 2016-08-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one wiping cloth bucket at 0ppm. cdi by voluntary disposal. |
| 2016-01-26 |
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 a dried sticky spill inside the bread walk in co |
| 2016-01-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit available for testing the sanitizer. repeat. cdi by obtaining from a neighboring unit. |
| 2016-01-26 |
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 bowl of grilled chicken patties stored inside the walk in cooler without a date. pic was un |
| 2016-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer being dispensed at the 3 compartment sink with no sanitizer bottle attached to the dispensing resulting in a 0ppm concentration at the 3 comp sink and a sanitizer bucket. cdi by |
| 2015-09-10 |
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 container of ranch with an unclear manufacters expiration date. cdi by voluntary disposal. |
| 2015-09-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser not dispensing due to dead batteries. cdi by providing a roll of paper towels prior to departure. |
| 2015-09-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed recently delivered unwashed produce stored over washed produce. cdi by moving to the correct location. |
| 2015-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at the 3 comp sink is dispensing at 50ppm. vr- advised pic to contact service company to service the dispenser to allow for manufacturers specifications of 150ppm-400ppm within 10 days. |
| 2015-09-10 |
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 small containers of spices (salt, pepper or other spice mix) not labeled. |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried soda syrup and coffee left inside the prep sink. observed unused catering chafing dishes stored with food debris left on them. observed food d |
| 2015-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. (1) wiping cloths must be held in a sanitizer solution at the appropriate concentration. observed one bucket of sanitizer used for wiping cloths stored at 50ppm. |
| 2015-09-10 |
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 the ice scoop and handle burried down inside the ice of the main ice m |
| 2015-09-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips available at arrival. cdi by providing test strips prior to departure. |
| 2015-09-10 |
36 |
6-501.111 (c)keep the premises free of insects, rodents, and other pests. observed a heavy presence of fruit flies throughout. vr- advised pic to provide documentation of an approved pest control treatment within 10 days. |
| 2014-11-14 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floor at a frequency to prevent build up. observed build up on the floor under the cook line equipment. |
| 2014-11-14 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pfobserved an ambient air thermometer inside the walk in cooler reading 7 degrees off. cdi by replacing. |
| 2014-05-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pprotect all food while in storage. observed a large hole in the salad plastic wrap and uncovered cucumbers and butter stored inside the walk in cooler. cdi by discarding the s |
| 2014-05-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain the ice machine clean. observed build up on the inside roof of the ice machine. cdi- machine turned off to allow ice to drain for cleaning. |
| 2014-05-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all required items stored beyond 24 hrs. observed cut lettuce stored inside the walk in cooler wilted and without a date mark. |
| 2014-05-02 |
26 |
7-102.11 common name-working containers - pfpropery label all working bottles of chemicals. observed un unknown chemical stored inside a sanitizer spray bottle. cdi by discarding the bottle and contents. |
| 2014-05-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ckeep equipment clean. observed food debris left inside the auto shams and ovens. |
| 2014-05-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cstore all employee drinks so as not to contaminate food or utensils. observed an employee water bottle stored on the top shelf of the walk in cooler.6-303.11 intensity-ligh |
| 2014-05-02 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfhave the dishmachine checked for proper wash solution temperature. observed the wash solution gauge only reaching 140f. data plate states 150f is required. |
| 2013-08-16 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floor at a frequency to prevent build up. observed build up on the floors underneath the equipment, in the kitchen and inside the walk in cooler. |
| 2013-08-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain non food contact equipment clean. observed cleaning needed on oven shelving. |
| 2013-08-16 |
37 |
3-305.12 food storage, prohibited areasprovide shelving at least 6 inches off the floor. observed boxes of yogurt mix on the floor of the walk in cooler. these products may have been dropped off by shipping while no pic was onsite.3-305.11 food storage-pr |
| 2013-08-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all equipment and utensils clean to the sight and touch. observed large container lids stored with food debris, veggie slicer with dried tomato debris. observed |
| 2012-12-06 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed build and debris in side the 3 comp sink and dish area next to the dish machine. instructed pic to have areas cleaned. food for events was made at cab and the pans |
| 2012-12-06 |
37 |
food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. observed filled water decanters for catering stored on the floor of the walk-in cooler. decanters put on shelf by staff. |