| Violation Date |
Code |
Description |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on reach in cooler and shelving in back of facility. |
| 2018-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. observed dishes wet stacked on drainboard of 3-comp sink. |
| 2018-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. 1.5 pts. observed bacon stored below raw chicken and raw philly steak beef stored above bread inside reach-in freezer. cdi: storage order rearranged. |
| 2017-08-04 |
20 |
repeat: 3 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various items inside small sandwich prep unit > 45f(see temperature chart). service company was called during inspection; pic received directive to turn off unit an |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed white food containers wet stacked on back shelf. |
| 2017-02-22 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths not in use being stored on food contact surfaces.observed bleach in red bucket in kitchen on cook line being held at 10ppm. cdi: sanitizer dumped and refilled to |
| 2017-02-22 |
37 |
general comment: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 potatoes stored on the floor under dry storage shelf. |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several tcs foods holding in big flip top cooler > 45f (see temp chart). items had been in cooler since 10am according to pic. cdi: items were discarded by pic.verification requi |
| 2016-10-27 |
20 |
observed tcs items in the flip top cooler holding at >45f- products discarded by pic today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-10-27 |
31 |
observed chicken salad that had been cooling since12 and still had not fallen to 45f or less. chicken salad uncovered and taken out of deep plastic container to be spread out flat to chill fast.be sure to chill down chicken and any other ingredients befo |
| 2016-10-27 |
39 |
observed 0ppm in both sanitizer buckets today- remade to correct. maintain at 50-100ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-10-27 |
47 |
observed build up on the walk in racks and the low boy gasket today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-10-27 |
45 |
observed a rusted rack in the walk in cooler.4-501.11 maintain equipment in good repair. |
| 2016-06-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf can openers in dry storage area, items must be ansi approved.4-502.11(a) maintain utensils in good repair. obser |
| 2016-06-17 |
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 sugar scoop stored with handle in contact with the sugar. cdi by pic |
| 2016-06-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored outside of sanitizer bucket in the prep area. cdi by pic moving cloth to the bucket. |
| 2016-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatball sauce hot holding at temperatures less than 135f. item was located on the steam table but the water level of the table had fallen below the level of the pan. cdi by p |
| 2016-02-18 |
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 facility procedure that involves precutting meat then freezing it. items that are precut and frozen are all tcs deli meats such a |
| 2016-02-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths kept out of sanitizer buckets. |
| 2015-07-09 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelves in walk-in cooler. |
| 2015-07-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed several single service containers used as multi-use containers |
| 2015-07-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table between uses. observed 2 wiping cloths stored on employee aprons. |
| 2015-07-09 |
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 cookies for cust |
| 2015-07-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient thermometer in 1 door flip top cooler. |
| 2015-07-09 |
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 salads cooling tightly covered in prep reach-in unit. observed cabbage co |
| 2015-07-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partically cooked chicken stored with raw chicken. pic stated facility does not intend to par cook chicken and will c |
| 2015-02-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue buildup around equipment and in gaskets. |
| 2015-02-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves under 2 prep tables. |
| 2015-02-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several wet wiping cloths stored on prep surfaces. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-u |
| 2015-02-04 |
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 several working containers unlabeled. |
| 2015-02-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required on 2/13/15. |
| 2014-09-11 |
21 |
maintain proper date marking- observed large container of pasta salad, cucumber sauce, large amounts of sliced cheese and deli meats in walk in cooler not date marked. |
| 2014-09-11 |
31 |
general comment- maintain proper cooling methods. observed cooled potatoes in shallow metal pan covered with plastic wrap cooling. remove plastic wrap to facilitate cooling. |
| 2014-09-11 |
53 |
general comment- cleaning needed of the floor behind and under cooking equipment. |
| 2014-02-14 |
41 |
3-304.12 in use utensils shall be stored with handle extending out of the product. observed handle stored in cheese crumles on the line. |
| 2014-02-14 |
37 |
3-305.11 food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination. observed roof leaking above can storage rack. cdi-cans were moved and sanitized. |
| 2014-02-14 |
21 |
3-501.17 ready-to-eat potentially hazardous foods held longer than 24 hours must be date marked. observed pasta salad in walk-in cooler in need of date marking. cdi |
| 2013-08-23 |
51 |
5-501.17 toilet room receptacle, coveredprovide a covered trash recepticle in the women's restroom. only open trashcan offered today. |
| 2013-08-23 |
47 |
4-602.13 nonfood contact surfacesclean tracks to pasta cooler and wic rack where raw chicken is stored. |
| 2013-08-23 |
41 |
3-304.12 in-use utensils, between-use storagestore utensils with the handle extending out of the food to protect from cross contamination. observed cutting knife handle stoed in onions on the make line today. |
| 2013-08-23 |
26 |
7-102.11 common name-working containerskeep chemicals labeled accurately. observed quat. sanitizer bottle(pre-mixed from manufacturer) that contained chlorine sanitizer onsite. corrected through instruction. also, sanitizer should not be stored in a co |
| 2013-08-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingany tcs foods that are not used/discarded within 24 hours of making them/opening them, must be date marked. observed pasta salad in need of date mark |
| 2013-08-23 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-06-27 |
4 |
observed employee drink stored on upper shelf of clean pans rack. the employee grabbed the drink and took one last swig in front of me before tossing it in the trash and going back to washing dishes. |
| 2013-06-27 |
14 |
employe washing potsand pans in the three bay sink with the second rinse bay empty and with food debris. when asked, the employee stated that it was empty because she uses the sprayer. corrected by instruction all items rewashed. |
| 2013-06-27 |
21 |
observed no date marking of potentially hazardous ready to eat food items. observed several sliced and portioned packages of cheese and cold cuts not date marked. |
| 2013-06-27 |
1 |
observed no certifiedfood protection manager on site. 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 p |
| 2013-06-27 |
47 |
observed the tracks of the pasta cooler and the bottom shelf of the upright freezer with food debris. |
| 2013-06-27 |
45 |
observed the caulking around the men's room sink in disrepair. |
| 2013-02-21 |
1 |
certified food protection manager shall be on site at all operational hours and provide verfication of food safety training. no one on site today with verfication of food safety training. cdi- verbal education as to rule. |
| 2013-02-21 |
21 |
potentially hazardous ready to eat foods shall be date marked per rule. per discussion with operator; food items are prepared today and most are used by the following day. observed several sliced and portioned packages of cheese and large container of coo |
| 2013-02-21 |
31 |
cool potentially hazardous foods using an approved method. large container of tomato salad being cooled tightly covered in prep cooler. cdi- verbal advisement. container vented and moved to walk in cooler for rapid cooling. |
| 2013-02-21 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-21 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottles labeled as sanitizer; but do not ind |
| 2013-02-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. filters in hood system on one side; behind large glass reach in cooler and cook line equipment; and utensil and dry goods shelving n |
| 2013-02-21 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. open trash receptacle needed at handwashing sink. cdi- verbal education as to rule. |
| 2013-02-21 |
54 |
lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. employee phone/ personal items stored co-mingled with facility dry goods and single service items. cdi- items removed; operator ad |
| 2013-02-21 |
37 |
except as specified in ?? (b) and (c) of this section; food shall be protected from contamination. container being used to store raw chicken as it was being seasoned and dressed stored on top of trash can; large container of spices on the floor at prep ar |
| 2012-10-19 |
13 |
observed potatoes on tray and another food item in a pot uncovered/ unprotected in walk-in cooler. food shall be protected from cross contamination by except as specified under subparagraph 3 501.15(b)(2) and in ΒΆ (b) of this section; storing the food in |
| 2012-10-19 |
47 |
observed bottom of upright freezer collecting food debris. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-10-19 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for us |
| 2012-10-19 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. 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) c |
| 2012-10-19 |
14 |
observed ice machine with mold on interiror surfaces. also observed soda spout of the beverage dispenser with pink mold. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-10-19 |
1 |
observed no certified food protection manager on duty. 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 |