| Violation Date |
Code |
Description |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few dishes wet stacked in the clean dish drying area. |
| 2018-12-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed the wrong sanitizer solution connected to the sink. cdi- pic connected the right quat sanitizer solution to the sanitizer |
| 2018-12-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one with a food safety certification at the time of the inspection. |
| 2018-09-26 |
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 floor of walk in cooler floor peeling, damaged ceiling tiles in banquet hallw |
| 2018-09-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink at front entrance to the kitchen not draining properly. |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on 2 speed racks in the walk in cooler. |
| 2018-09-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of an ice machine at the back entrance to the kitchen. |
| 2018-06-20 |
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 several cracked floor tiles and low grout throughout the facilty. repeat |
| 2018-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested clean equipment and utensils. repeat |
| 2018-06-20 |
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 items cooling in the walk in with tightly wrapped plastic. cdi-pic was edu |
| 2018-06-20 |
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 go from prepping raw chicken to wrapping product |
| 2018-02-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 3 personal drinks stored on prep tables next to cutting boards and utensils. cdi- drinks were removed. |
| 2018-02-20 |
18 |
general comment 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed cooked spinach dip cooling in the walk in cooler; dip was placed in the walk in to cool at 10:30 am. at 11 |
| 2018-02-20 |
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 a large amount of spinach dip cooling in a deep pan in the walk in coole |
| 2018-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers stacked wet. |
| 2018-02-20 |
53 |
repeat violation 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 several cracked floor tiles and low grout throughout the fa |
| 2017-12-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed cracked and broken tiles that are missing a lot of grout in many areas. |
| 2017-12-19 |
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 a spatula stored in sanitizer. |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizer at 0ppm in the bucket-cdi refilled to correct. |
| 2017-12-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a wrist watch on. |
| 2017-12-19 |
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 shrimp stored on the walk in floor today. |
| 2017-12-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved eggs offered cooked to order on some menu items but no asteriks was next to those menu items- provide aste |
| 2017-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved 0ppm quat at the 3 comp. sink today- cdi concentrate bottle was empty, once a new one was hooked up it was reading 200-400ppm. |
| 2017-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw bacon stored over deli meats today- rearranged so that the raw bacon was below all ready-to-eat meats. |
| 2017-08-17 |
14 |
observed exterior of pans collecting sticker residue. cdi - sent to dish area.observed can opener collecting residue.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p |
| 2017-08-17 |
20 |
repeat non-compliance: observed beef roast on top of oven at 90 degrees, employee stated that roast was fully cooked and frozen, moved to thaw in refrigerator the day before and not complexly thawed and left on the oven to warm up around 1:30 min prior. c |
| 2017-08-17 |
21 |
repeat non-compliance: observed hummus made in tactility dated 8/2. observed garlic in oil with no date made the previous day.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 discar |
| 2017-08-17 |
45 |
repeat non-compliance: observed several damaged cutting boards. observed damaged gasket on beverage refrigerator in catering area on 2 door upright at the left bottom door.4-501.11 maintain equipment in good repair.**improvement from previous inspection |
| 2017-08-17 |
17 |
observed 5 pans of bbq pork in oven reheating at 74 degrees after 4 hours. cdi - voluntarily discarded.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p |
| 2017-08-17 |
52 |
observed trash collecting on right side of compactor on ground.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-08-17 |
53 |
observed floor tiles cracked in kitchen area, grout low and floor collecting water in grout lines and at damaged tiles.observed paper towel dispensers collecting residue at hand sinks by main door.observed dust collecting on ceiling tiles, lights and vent |
| 2017-08-17 |
47 |
observed handsink faucets collecting residue at both hand sinks by main door.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-06-07 |
6 |
observed dish washer not removed gloves or wash hands when going from dirty to clean. cdi - through instruction.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrappe |
| 2017-06-07 |
13 |
observed raw pork stored over cooked pasta on speed rack. cdi -reorganized.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-06-07 |
14 |
observed can opener blade collecting residue, pic stated it is washed 2 times a week. cdi - moved to dish machine.observed interior of ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid con |
| 2017-06-07 |
20 |
repeat non-compliance: observed chicken on speed rack at 60 degrees. observed cooked pineapple on counter at 60 degrees. cdi - cooled in walk in cooler.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p **verification required. |
| 2017-06-07 |
26 |
observed sanitizer in 3 compartment sink below 150 ppm.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p cdi sanitizer at over 200 ppm. |
| 2017-06-07 |
21 |
repeat non-compliance: observed humboldt cheese not dated, 2 gallons of milk, cut cabbage, and short rib not properly dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf**verification re |
| 2017-06-07 |
42 |
repeat non-compliance: observed wet stacked plastic containers. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-07 |
45 |
observed sticker residue on exterior of nested pans. observed interior of blender damaged.4-502.11(a) maintain utensils in good repair. |
| 2017-06-07 |
53 |
repeat non-compliance: observed dust collecting on ceiling tiles and fixtures. improvement from previous inspection.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall b |
| 2017-06-07 |
35 |
observed salt and pepper mixture, and brown sugar not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-01-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par cooking chicken without approved procedures/documentation. cdi documentation emailed to pic. verificatio |
| 2017-01-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility holding too many products during preparation on speed racks. see temperature chart for temperature observations. cdi many items were voluntarily discarded, others we |
| 2017-01-31 |
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 roasted tomatoes, orange marmalade, tomato bisque and garlic/oil mixture not properly date mark |
| 2017-01-31 |
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 provided on menu for items offered undercooked. verification required. |
| 2017-01-31 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed rop machine currently being used for salmon, meatballs and octopus. facility must submit an update haccp plan. facility may not |
| 2017-01-31 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no variance obtained for specialized processes. verification required. |
| 2017-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-01-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken floor tiles throughout kitchen. |
| 2017-01-31 |
33 |
3-501.13 use approved thawing methods. observed sea bass thawing in standing water. cdi water was turned on to slow drip. |
| 2016-09-13 |
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 peeling ceilingtiles in kitchen. observed damag |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on wic. |
| 2016-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sani tizing. observed several utensils wet stacked on shelves. observed that there are not enough shelves for adequate air drying based on the amount of utensils being washed. provide adequat |
| 2016-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of potato chips stored directly on floor in banquet storage area. |
| 2016-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dense amount of fruit flies throughout kitchen and prep areas. provide adequate pest control as to remove and prevent the flies. repeat violation |
| 2016-09-13 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility is hot pickling scallions. cdi: item discarded (pickled on 8/13) and pic directed to cold pickle, as they do with other vegetables, date mark |
| 2016-09-13 |
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 deli meats sliced originally on 9/12 with no date mark. cdi: items dated. repeat violation |
| 2016-09-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in back kitchen and in hallway to have pink and black residue. cdi: cleaning plan devised with pic during inspection. repeat violat |
| 2016-09-13 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one severely dented can on storage rack for use. cdi: item discarded. |
| 2016-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed facility had one hand sink blocked with boxes. cdi- removed observed one sink used as prep sink with hand soap and towels on the wall. observed plumbing for a h |
| 2016-05-10 |
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 buttermilk based ranch and blue cheese dressing date marked 4/1 and 4/3 respectively. observe |
| 2016-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed potato slicer and multiple utensils with slight food debris stuck to them. also observed pink slime on inside top of ice machine. cdi- removed to re-c |
| 2016-05-10 |
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 dish washer connect just cleaned top of slicer onto bottom of soild slicer. |
| 2016-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies around box of sweet potatos. |
| 2016-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed multiple raw foods including fish stored above cooked and or ready to eat foods. cdi- re-organized |
| 2016-01-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple tight stacked wet containers. |
| 2016-01-14 |
39 |
3-304.14(d) maintain wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed excessively soiled wiping cloth in sanitizer. |
| 2016-01-14 |
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 multiple unlabeled spice containers. |
| 2016-01-14 |
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 smoked salmon, turkey deli meat, cut melons, pasta, cooked chicken and beef among other tcs foods not date marked. cdi- date marked |
| 2016-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork loin hot holding at 129 f in hot hold unit. cdi- placed on temproary tphc for 1 hour then remainder discarded |
| 2016-01-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility non-continuous cooking chicken and beef sliders and unable to provide approved non-continuous cooking applicat |
| 2016-01-14 |
15 |
3-306.14 food that is unused or returned by the consumer may not be offered as food for human consumption. p observed food returned from self service buffet placed in hot box for hot holding. cdi- discarded |
| 2016-01-14 |
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 bare hand contact salami during slicing. gloves nor barriers used. cdi- instruction provided; |
| 2016-01-14 |
6 |
z2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple gloves donned by multiple food employees without a hand wash. cdi- instruction provided |
| 2016-01-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple open employee beverage containers stored with food on prep tables. cdi-discarded |
| 2016-01-14 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure safe food handling through improper date marking, bare hand contact of ready to eat, not to be cooked foods and failure of staff to w |
| 2015-10-09 |
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 dishwasher handling soiled and clean utensils interchangebly wi |
| 2015-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one hand sink blocked by broken down boxes. cdi- removed |
| 2015-10-09 |
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 baking potatos stored on floor in back hall near ice machine. |
| 2015-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak in green marinade in open pan stored over fully cooked and uncovered chicken. cdi- removed |
| 2015-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinking from open plastic container he placed on bottom shelf. cdi- instruction provided |
| 2015-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed top inside of ice machine to have pink slime residue. vr |
| 2015-10-09 |
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 paddle stored on soiled top ledge of ice machine. cdi- removed |
| 2015-10-09 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed alfredo sauce at 51 f cooling in open, metal pan on speed rack in very cold walk in cooler. unable to positively determine i |
| 2015-10-09 |
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 cooked chicken, sliced deli turkey, cooked lobster and shrimp and cooked bbq not date marked. cdi- date marked 3-501.18 discard the |
| 2015-10-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed excessive number of fruti flies in hall near ice machine. vr |
| 2015-10-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked lamb chops cooling on speed rack in walk in cooler at 89 f. cdi- reheated above 165 f. |
| 2015-05-28 |
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 expired goat cheese x2, tzatziki, and garlic butter. cdi - voluntarily discarded. |
| 2015-05-28 |
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 grout missing between floor tiles in some areas of the kitchen. |
| 2015-05-28 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. observed thermometer pic provided was reading 8f too low in intended range of use. cdi - pic obtained replacement. |
| 2015-05-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed shellstock tags in order but without dates on those from la |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled interior in ice machine (pink buildup). vr - will return to ensure it has been properly cleaned and sanitized. observed ice scoop holder holdi |
| 2014-12-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bserved unlabeled working containers of salt and pepper. |
| 2014-12-08 |
45 |
he 4-501.11 maintain equipment in good repair. observed split gasket at walk in cooler. |
| 2014-09-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed dusty fan covers in walk in cooler |
| 2014-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler shelveswere soiled. |
| 2014-09-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices andassembled to allow access to clean. -pf. observed melted plastic pan. |
| 2014-09-09 |
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 three pans of utensils stored in the clean dish area with debris in the bottom of the pans.4-901.11(a) air dry equipment |
| 2014-09-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. observed at least three employees plating food without hair restraints. |
| 2014-09-09 |
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. observedno date marking on several items, such as deli turkey and cream cheese. cdi - dated or voluntarily discarded. |
| 2014-09-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p.observed chicken for banquet was partially cooked this morning, cooled for about 45 minutes, then finished in the oven forimmedia |
| 2014-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled interior of icemachine, soiled ice scoop holder, soiled iced tea nozzle, soiled lemon wedger, pans with tape label debris left on them. cdi - |
| 2014-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employees drinks stored ontop of in-use prep tables. |
| 2014-05-08 |
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. vr - verification visit required. |
| 2013-10-31 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperaturesrules require dishmmachines sanitizing with hot water rinse all utensils at a surface temperrature minimum of 160 f.observed machine would not turn thermolabel black after mult |
| 2013-10-31 |
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 |
| 2013-10-31 |
6 |
2-301.14 when to wash food employees shall clean their hands and exposed portions of their arms as specified under ยง 2-301.12 immediately before engaging in food preparation including observed all food employeesn in banquet kitchen donn gloves upon my en |
| 2013-10-31 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit stoarage of soiled wiping cloths on food prep surfaces.cdi- removed |
| 2013-08-27 |
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 |
| 2013-08-27 |
16 |
3-401.11 raw animal foods-cookingrules require non-continuous cooking of raw proteins be done within strict guidelines: (f) prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority; pf ob |
| 2013-08-27 |
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 equipment.observed employee beverage on food prep table with food present. cdi |
| 2013-08-27 |
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. |
| 2013-03-13 |
41 |
rules require in use utensils to be storoed on a clean dry surface. observed facility storing in use utensils on cloths. cdi- removed |
| 2013-03-13 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-13 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-03-13 |
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 foods out of date or not date marked including but not limited to cut leafy greens; chicken salad; tuna salad and chicken stock. c |
| 2013-03-13 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-03-13 |
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 |
| 2012-12-13 |
21 |
rules require all ready to eat tcs foods held more than 24 hours be datea marked. observed multiple tcs foods not date marked or date marked incorrectly. ie cooked beef from day before on cooling rack and reduced oxygen packaged meatball and sausage with |
| 2012-12-13 |
18 |
rules require that tcs foods meet specific time termperature criteria when cooling. observed vennison stew failed to make 45 f in 12 hours. cdi- voluntarily discarded. |
| 2012-12-13 |
23 |
rules require a consumer advisory for raw or undercooked proteins. observed facility has no consumer advisory. facility must provide consumer advisory or discontinue offering raw/undercooeked proteins. ca provided to chef |
| 2012-12-13 |
14 |
rules require appropriate concentrations of sanitizers whrn in use. observed sanitizer in two buckets at 0 ppm qac when employee tested. cdi- dispenser refilled and new remade |
| 2012-12-13 |
30 |
rules require an approved haacp plan for reduced oxygen packaging. observed facility does not have. awaiting plan from state. |
| 2012-12-13 |
31 |
rules require cooling of tcs foods by approved methods. observed venison stew cooled over night in the high volume metal cook pot filled to top it was cooked in. cdi- voluntarily discarded and pic corrected procedure |
| 2012-12-13 |
27 |
rules require an approved haacp plan for reduced oxygen packaging. observed facility does not have. awaiting plan from state. |
| 2012-12-13 |
4 |
rules prohibit the storage of employee everages on or above food/food contact surfaces. observed cooks open beverage on main food prep table. cdi- discarded |