| Violation Date |
Code |
Description |
| 2018-09-04 |
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-service cups stored on ground near tall storage rack near display case. |
| 2018-09-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some food in boxes on ground in walk in freezer. |
| 2018-09-04 |
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 lettuce recently prepared and cooling on ice at cold hold bar. cdi, lett |
| 2018-09-04 |
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 2 containers of chicken salad not date marked in prep refrigerator. cdi, chicken salad volunta |
| 2018-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salami, turkey, roast beef and shrimp overstacked in prep refrigerator over 24 hours. cdi, items voluntarily discarded by pic. improvement made since previous inspection. |
| 2018-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer stored as clean but soiled with food debris. cdi, slicer cleaned during inspection. |
| 2018-09-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed grapes and produce stored over pickles and containers of ready to eat foods. cdi, items relocated for proper storage. repeat. |
| 2018-09-04 |
8 |
6-301.12 hand drying provision - pf - observed disposable towels jammed and not providing towels at 1 handwashing sink near tall prep refrigerator. repeat. cdi, hand towels provided.6-301.14 hand washing signage - c - observed no signage in restroom hand |
| 2018-09-04 |
6 |
2-301.14 when to wash - p - observed dishwasher not wash hands after handling soiled equipment and before handling clean equipment. cdi by instruction. repeat. some improvement made sine last inspection. |
| 2018-09-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on-site not certified. repeat. |
| 2018-04-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic on-site upon arrival, caitlin richardson, did not have certification. certified manager arrived in middle of inspection. cdi by instruction. |
| 2018-04-16 |
6 |
2-301.14 when to wash - p - observed dishwasher not wash hands after handling soiled equipment and before handling clean. cdi by instruction. repeat.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs |
| 2018-04-16 |
8 |
6-301.12 hand drying provision - pf - observed disposable towel dispenser jammed and towels not available at 1 hand washing sink. cdi, operator provided towels. |
| 2018-04-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed soda nozzles beginning to accumulate some soil. clean at required frequencies. |
| 2018-04-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several sandwich platters and salads held out of temperature control and pic stated foods have been out for about an hour. see temperature observations above. observed cheese |
| 2018-04-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed onions held on shelf hanging over soup that was cooling in container. cdi, unwashed produce relocated for proper storage. |
| 2018-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some containers being wet stacked above 3 compartment sink. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2018-04-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed hw sink sensor not working and fixture not providing water in women's restroom and in hand washing sink between restrooms. repair.4-402.12 fixed equipment, elevation or sealing - c - obse |
| 2018-04-16 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed heavy accumulation of boxes in accumulating in corner of kitchen near grill. keep clean to facilitate cleaning and prevent pest harborage. |
| 2018-04-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths held on drain board of 3 compartment sink and on prep table. |
| 2018-01-22 |
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 employee grab the chicken salad that was still cooling in the walk in co |
| 2018-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced. repeat. do not paint. |
| 2018-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls stacked wet on the counter near the salad station. ensure pans are fully air dried prior to stacking. |
| 2018-01-22 |
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 salads, sandwich |
| 2018-01-22 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in standing water in the prep sink. cdi-the manager noticed the issue and immediately turned the water on. |
| 2018-01-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed shrimp not fully cooked. cdi-the shrimp was placed back onto the grill and finished cooking. ensure that the shrimp |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outsides of the clear plastic pans stored on the clean equipment rack. ensure pans are fully cleaned. |
| 2018-01-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed missing soap at the hand washing sink. cdi-the soap was brought out. |
| 2018-01-22 |
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 employee handling their hair and then immediately put gloves o |
| 2017-11-22 |
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 no labels indica |
| 2017-11-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of product on the floor in the walk in cooler. cdi-the boxes were placed onto the shelves. |
| 2017-11-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the salad spinner. cdi-the spinner was properly cleaned and sanitized. |
| 2017-11-22 |
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 plastic cup with no handle stored in the flour container. cdi-the |
| 2017-11-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding above 45f on the salad bar. cdi-the product was discarded. discussed with manager about putting the lettuce on tpch (time/temeprature as a public health contr |
| 2017-11-22 |
45 |
4-501.11 maintain equipment in good repair. observed a rusted shelf in the walk in cooler. it is no longer easily cleanable. have replaced. do not paint. repeat. |
| 2017-11-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler, the catering reach in, and the sandwich prep reach in coolers, and sticker residue buildup o |
| 2017-11-22 |
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 a box of cups stored on the floor. cdi-the box was placed onto a shelf. |
| 2017-11-22 |
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 some damaged tiles on the wall. manager stated they already have an order in |
| 2017-09-05 |
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 employee put on a hair net and then immediately put on gloves. |
| 2017-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many plastic pans with sticker residue buildup. have cleaned. repeat. |
| 2017-09-05 |
20 |
an 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed entire middle cold holding unit turned off. all of the product was holding between 61f-68f. cdi-the product was discarded and the unit was turned back on.also observed let |
| 2017-09-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control management. |
| 2017-09-05 |
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 missing labeling |
| 2017-09-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with long hair missing a hair restraint. cdi-a hair net was put on. |
| 2017-09-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards at both sandwich prep stations. they are no longer easily cleanable. manager stated they were ordered t |
| 2017-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the expo cooler. have cleaned. huge improvement. |
| 2017-06-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink near the 3-compartment sink, and a damaged paper towel dispenser at the hand washing sink next to the glass reac |
| 2017-06-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed kale stored above ready to eat product. cdi-the kale was placed onto another shelving unit. |
| 2017-06-12 |
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 employee handling cleaned equipment after handling the contamin |
| 2017-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the lettuce, portabello mushrooms, and chicken cold holding above 45f. cdi-the top layer of the mushrooms were discarded, the top layer of the chicken was placed into the reac |
| 2017-06-12 |
33 |
3-501.13 use approved thawing methods. observed ahi tuna thawing under running water at 79f. cdi-the ahi tuna was moved to the walk in cooler to finish thawing. if going to thaw under running water, the water temperature must be 70f or below. |
| 2017-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue buildup on many plastic containers on the clean equipment rack. cdi-some pans were sent back to have the stickers removed. ensure a |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-06-12 |
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 service cups stored underneath the condenser unit where water was dripping onto the product. cdi-the containers were r |
| 2017-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. it is no longer easily cleanable. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observ |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the walk in cooler, and the dry storage racks. have cleaned. |
| 2017-06-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed both managers wearing watches upon entrance to the facility. one manager removed their watch, but the second manager did not. do |
| 2017-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. |
| 2017-01-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the hand wash sink next to the 3-compartment sink. cdi-paper towels were brought to the dispenser. |
| 2017-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans still containing food product stored on the clean equipment rack. cdi-the pans were brought back to the dish machine for cleaning. |
| 2017-01-26 |
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 tomato, chicken chili, chicken tortilla, and lobster bisque not fully cooled from the night before. cdi-all items were di |
| 2017-01-26 |
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 containers of soup that had been cooling the night before in plastic bag |
| 2017-01-26 |
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 several grab and |
| 2017-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet on the clean storage rack. ensure that pans are fully air dried prior to stacking. |
| 2017-01-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in two cuttings on the s1 and s2 sandwich lines. these cutting boards are no longer easily cleanable. have resurfaced or repl |
| 2017-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the racks in the walk in cooler in need of cleaning and floors in the walk in freezer. have cleaned. |
| 2017-01-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the 3-compartment sink. pic stated that the repairman has been called prior to the inspection. |
| 2017-01-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small black flies throughout the facility. pic stated that ecolab will be making a visit about the issue. the facility has also poured bleach and hot water down all |
| 2016-10-14 |
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 stacked plastic containers of cooling soups, tomatoes, chicken salad with |
| 2016-10-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm sanitizer concentration in the dish machine. cdi - pic contacted service provider and instructed dishwasher to utilize 3-comp with quat sanitizer testing |
| 2016-10-14 |
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 soups cooling on walk in shelf from previous night at 47-49f at 10 am. cdi - soups voluntarily discarded by pic. -1.5- |
| 2016-10-14 |
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 tphc being used and no writ |
| 2016-10-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the mop wash area and near the dry storage shelf. maintain and increase regularly scheduled pest control as necessary to rid facility of flies. -0- |
| 2016-10-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at the handsink nearest the soup hot wells. cdi - pic refilled dispenser. -0- |
| 2016-10-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing elaborate ring and two other wearing bracelets and a watch. remove these before beginning food prep. -0- |
| 2016-10-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in the basin of the mop wash. remove these and place in soiled linen container. -0- |
| 2016-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed missing flip top handles on prep coolers at the front line. repair these. -0- |
| 2016-10-14 |
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 buildup on the wall behind both women's restroom |
| 2016-10-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one five gallon bucket of pre-made soups stored on the floor at the entrance inside the walk in. cdi - pic moved to shelf. -0- |
| 2016-09-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed company employee health policy without exposure listed. cdi - printed mchd policy given during the inspection. -1.5- |
| 2016-09-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed two food employee handle phones and then attempt to resume food service without handwashing. cdi - hands washed. -2- |
| 2016-09-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in dish machine. cdi - service call placed and facility is using 3-comp sink until repair made. -0- |
| 2016-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes next to the toaster and cut lettuce at the font cold line at or above 50f. cdi - these items were placed in the walk in to cool and cold products placed in servi |
| 2016-09-23 |
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 capers, pickles and other i |
| 2016-09-23 |
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 lidded deep portion of shredded mozzarella and sliced roast beef cooling w |
| 2016-09-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed meat thermometer in use. provide thin probed thermometer for thin foods. -0- |
| 2016-09-23 |
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 unlabeled squeeze bottles at the pep line without label. label these bottles with the common name of the food. -2- repeat |
| 2016-09-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee working at pep station without hair restraint. cdi - employee put on hair net. -0- |
| 2016-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flip top lid, which is also missing the handle. repair. repeat -2- |
| 2016-05-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front hand sink. cdi- paper towels placed at the hand sink. |
| 2016-05-25 |
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 various soups 50 f, covered and stacked in walk-in cooler, prepared day prior to inspection above 45f. cdi-soups were volu |
| 2016-05-25 |
20 |
p3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed deli meats at 48 f, chicken salad at 49 f, and various other foods in the prep cooler near the toaster above 45 f. foods were rotated with products from the walk-in cooler. |
| 2016-05-25 |
31 |
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 deli meats prepared today cooling covered in walk-in cooler. cdi-vent |
| 2016-05-25 |
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 pre-packaged grab |
| 2016-05-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies. provide service to ensure the facility is free of pest. clean all floor drains and keep floors clean to prevent pest attraction. |
| 2016-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration. observed several quat sanitizers at 0 ppm. sanitizer replaced. |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. -observed damaged interior panel door on the bowl storage freezer.-observed damaged lids for the prep units. repairs needed. |
| 2016-05-25 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p bell shape backflow at the can wash observed damaged. replace by the verification date. |
| 2016-05-25 |
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 grout missing causing standing water and trapping food debris. re-grout |
| 2016-02-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out lights where needed at pizza make station. |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed cutting boards needing to be replaced or resurfaced do to deep cuts/scratches. repair lids on sandwich make station. reattach where needed. |
| 2016-02-22 |
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 salad mix and spinach prepped today cooling covered and more than 4 inch |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: lettuce 53f mixed salad 53f in big white bin in reach in cooler. cdi-placed in smaller containers and stored in walk in cooler to cool properly. replaced with salad mix from walk in. |
| 2016-02-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-11-17 |
6 |
2-301.15 only wash hands in handwashing sink.-pf : discontinue using hand sink as a dump sink. observed ice in hand sink. only use hand sink to wash hands. |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cut tomatoes in prep units 50-51f. tomates were just prepped. cdi-placed in walk in cooler to cool properly before use. |
| 2015-11-17 |
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 container of sliced meats covered with lid during cooling process. cdi-v |
| 2015-11-17 |
45 |
4-501.11 maintain equipment in good repair. repair inside lids on sandwich prep cooler. replace handles. shelving in walk cooler rusting. |
| 2015-11-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. discontinue storing lids for prep units on floor. |
| 2015-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: cut cooked portabellas 52-57f, tomatoes 59f(stacked high) cdi-placed in walk in cooler |
| 2015-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dish racks used for dish machine. |
| 2015-08-24 |
45 |
4-501.11 maintain equipment in good repair. repair lids on prep cooler near oven. |
| 2015-08-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. discontinue using portion cups as scoops. must have a handle. |
| 2015-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes in flip top and cubed chicken and ham on ice bed held above 45f. cdi - items moved into cooler to drop temperature. repeat. |
| 2015-04-06 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed tomatoes stored above ready to eat foods such as sliced cheeses in walk in cooler. cdi - cooler rearranged with unwashed produce below ready to eat foods. |
| 2015-04-06 |
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 large deep container of sliced chicken cooling with lid on. cdi - lid rem |
| 2014-12-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. |
| 2014-12-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed lemons were not protected as the tongs for dispensing had the containers jammed in the open position. cdi - separate container for tongs provided. |
| 2014-12-18 |
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 dressing labels |
| 2014-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several deli meats were stacked too high in one of the prep coolers and thus were as warm as 57f. levels were lowered and excess put in other refrigeration to cool. cdi. re |
| 2014-09-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed the paper towel dispenser by the walk-in was jammed. |
| 2014-09-12 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands. -pf. observed facility did not have hot water. facility had put up a sign indicating they would be closed, however food was being prepared in the kitchen and a catering order w |
| 2014-09-12 |
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 chicken salad w |
| 2014-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed deli meats overstacked in the sandwich and salad area and as warm as 54f on top. also observed lettuce at 55f. unit was not on. cdi - levels lower. lettuce unit turned on. |
| 2014-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pizza pans were not clean to sight and touch. clean as needed. |
| 2014-03-26 |
1 |
2-102.11 demonstration - c2-102.12 certified food protection manager - cthe facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the per |
| 2014-03-26 |
8 |
6-301.12 hand drying provision - pf. paper towels (or other approved hand drying devices) must be available at hand washing sinks. observed the front hand sink without paper towels and the hand sink by the walk-in with jammed paper towels. cdi. |
| 2014-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food that is in the cooling process does not have to be covered but does need to be protected from overhead contamination. observed the rack of cooling chicken had the pla |
| 2014-03-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at approved concentrations of sanitizing. observed the dish machine at 0 ppm and sanitizer buckets at 0 ppm. |
| 2014-03-26 |
35 |
3-602.11 food labels - pf. food labels need to include. (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients in descending order of predo |
| 2014-03-26 |
31 |
3-501.15 cooling methods - pf. use proper cooling methods to cool tcs foods such as in shallow vented containers. observed cut deli meat, pasta salad, etc in trays that were tightly wrapped and stacked at 50-55f in the walk-in cooler. cdi by venting an |
| 2014-03-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain time/tempeature control for safety food (tcs) at 45f or below when cold holding. observed cut lettuce 48f, chicken salad 5 |
| 2013-09-19 |
8 |
6-301.12 each handwashing sink must be supplied with individual disposable towels. no towel at handsink in front area. cdi- refilled towel dispenser.. | |
| 2013-09-19 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee handle dirty then clean dishes without washing hands. cdi by instruction |
| 2013-09-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. tomato, lettuce, shredded cheese 46-51 in prep top unit. cdi by placing ice packs on product. recommend use of metal pans. |
| 2013-09-19 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions will begin january 1, 2014 |
| 2013-09-19 |
14 |
4-501.114 food contact surfaces shall be sanitized in mechanical dish machine. observed no chlorine concentration present in dish machine. observed that some dishes had been ran through machine prior. pic contacted ecolab for machine repair and expected t |
| 2013-09-19 |
21 |
3-501.18 tcs rte foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45f. observed mozerella being kept more than 4 days in the walk-in cooler consistently maintaining food between 41 and 45f. |
| 2013-09-19 |
35 |
3-602.11. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed sandwiches, fruit cup, and salads made in facility, packaged, of |
| 2013-09-19 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-05-10 |
1 |
a) food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under ? 6-202.111; pf(b) persons unnecessary to the food establishment operation are not allowed in the food preparation; fo |
| 2013-05-10 |
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 |
| 2013-05-10 |
8 |
(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf observed hot water at hand sink to be 68 f; maximum. vr |
| 2013-05-10 |
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 salads; soups; chicken salad and pimento cheese with no date marking. cdi- properly date marked |
| 2013-05-10 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-05-10 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple utensils not clean to sight and touch; ie greasy pans. |
| 2013-05-10 |
35 |
(a) food packaged in a food establishment; shall be labeled as specified in law; including 21 cfr 101 - food labeling; and 9 cfr 317 labeling; marking devices; and containers. (b) label information shall include:(1) the common name of the food; or absent |
| 2013-05-10 |
46 |
(b) the temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49?c (120?f). pfobserved maximum temperature in facility to be 68 f and utensils being cleaned. cdi- awaiting repair to begin re-cleanin |
| 2013-05-10 |
48 |
b) hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. pf facility has no hot water and k nows it has not for multiple days. |
| 2013-05-10 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2013-02-13 |
6 |
2-301.14-ensure proper hand washing. observed emoloyees putting on hair nets with gloves on and not changing out gloves. cdi-employee was instructed to wash hands. observed employee leave prep area touch walk-in cooler doors and not change out gloves. |
| 2013-02-13 |
31 |
3-501.15-ensure proper cooling methods. observed cooked beans cooling covered in walk-in cooler. cdi-beans were vented. |
| 2013-02-13 |
26 |
7-201.11-poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed butane container stored above to go boxes. cdi-butane container was voluntrily disc |
| 2013-02-13 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed sticker residue on plastic food storage containers. cdi-containers were cleaned and sanitized. |
| 2012-11-14 |
31 |
3-501.15-cooling methods; leave containers loosely covered or uncovered if protected from overhead contamination. observed cooked sliced chicken cooling covered in walk-in cooler. cdi-container was vented. |
| 2012-11-14 |
26 |
7-102.11-working containers shall be clearly identified. observed mislabeled spray bottle of cleaning chemicals. cdi-spray bottles were properly labeled. |
| 2012-11-14 |
20 |
3-501.16-time/temperature control for safety foods must be kept at 45f or below for cold holding. observed roast beef 50f; sliced tomatoes 49f; swiss cheese 50f and ham 50f cold holding in top of reach-in cooler. foods were over stacked in containers. |