| Violation Date |
Code |
Description |
| 2019-01-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks in cheese cooler. observed split gasket on pastry reach in cooler. |
| 2019-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and roasted corn holding below 135f on buffet line. products are not on tphc. pic stated they are keeping them hot, and that they also get rotated every 30 min, with fresh |
| 2019-01-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat (rte) foods. -p observed cold smoked salmon, and 2 raw burger sliders stored over rte items in reach in freezer. items were out of original packaging. cdi: items reorganized. pic stated that salmon i |
| 2019-01-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one employee turn off faucet, after washing hands, with bare hands. cdi: employee correct |
| 2019-01-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employee was able to state food borne illness symptoms, however did not know illnesses. a second employee |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few containers on clean drying rack wet stacked. |
| 2018-12-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce stored over washed produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-09-28 |
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 dish washer going from handling soiled dishes to clean dishes |
| 2018-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed missing caulk at entrance to walk in cooler. water is collecting under entrance ramp. -0- |
| 2018-09-28 |
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 cooked vegetables cooling in low boy. cdi - pic moved to blast chiller to |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on ceiling plugs over prep table and minor buildup on dry storage shelving near flour storage. -0- |
| 2018-04-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 9 buns on the floor of the walk in freezer in direct contact with the ground. observed 3 boxes stored on the floor in the walk in |
| 2018-04-09 |
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 cut melon and cut tomatoes tightly wrapped in plastic wrap actively coolin |
| 2018-04-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed 3 containers of ready to eat cut fruit and melons below unwashed produce and mushrooms. cdi-pic relocated items to correct storage and educated on storage order. |
| 2017-12-29 |
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 floors that were rough and hard to clean. the pic stated that they were in the |
| 2017-04-21 |
41 |
observed one knife stored under cutting board, between cutting board/cutting board mat and table.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 particle |
| 2017-04-21 |
31 |
observed salad cooling in single service container with lid in box at 51 degrees. cdi - moved to blast chiller for cooling.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow |
| 2016-10-11 |
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 pimento cheese made this morning cooling in cooler drawer. cdi: product m |
| 2016-10-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked vegetables hot holding in warmer below 135f. cdi: vegetables reheated to 165f during inspection. |
| 2016-08-18 |
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 feta cheese and cream cheese without date marks. facility opened this morning and labeled during inspection. |
| 2016-08-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf sink in staging area did not have any hot water. it temped at 78f (same as cold water). work order entered. return visit required. |
| 2016-04-14 |
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 sliced cheeses cooling double wrapped at 53 f in walk in cooler. cdi- ensu |
| 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 out of 50 + foods only two not date marked. cdi - date marked, no points taken |
| 2015-11-05 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed facility has not solved issue with protecting unattended/uncovered foods left in hallways in unsecure location. facility procurring shielding. |
| 2015-11-05 |
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 uncharacteristically failed to date mark multiple ready to eat cooked proteins. cdi- date marked |
| 2015-09-22 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed food for private conference rooms set up, unshielded and unattended in hallway outside with potential public access. vr |
| 2015-05-29 |
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 cut lettuce in large containers covered with plastic wrap. lettuce was col |
| 2015-02-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed male restroom hot water at hand sink would not measure above 93f after several minutes. vr - verification required. |
| 2014-09-08 |
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 one small piece of fresh mazzarella not date marked. cdi - discarded. |
| 2014-09-08 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed one male employee restroom with hot water measuring 95f. adjacent female restroom had hot water measuring 103f. handsinks in kitchen have hot water well above 100f. cdi - work order put in fo |
| 2014-09-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed two of four hood lights out. |
| 2013-10-15 |
34 |
4-502.11 (b) good repair and calibration ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use observed dish machine thermometer may not be fu |
| 2013-10-15 |
7 |
3-301.11 preventing contamination from handsrules prohibit bare hnad contact of ready to eat foods.observed food employee handle ready to eat leafy greens in main kitchen.cdi- pic corrected by discarding product and will coach food employee |
| 2013-07-30 |
31 |
3-501.15 cooling methods3-501.15 ensure all non cooked but prepped time/temperature control for safety (tcs) foods are cooled within a total of 4 hours to 41f.observed salads with sliced tomato at 53 f in covered plastic containers in walk in cooler. cdi |
| 2013-07-30 |
16 |
3-401.14 raw animal foods-cooking (f) prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority; pf observed hamburgers partially cooked yesterday in blast chiller at 39 f with no written |
| 2013-06-03 |
37 |
a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and observed debris on back wall o |
| 2013-06-03 |
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 two bags of cut leafy greens not date marked. cdi- date marked |
| 2013-06-03 |
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 |
| 2013-02-13 |
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 some tcs foods not date marked; primarily cut leafy greens. cdi- date marked |
| 2013-02-13 |
33 |
3-501.13 thawing.except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:such that for raw animal food requiring cooking as specified under paragraph 3-401.11(a) or (b); thawed po |
| 2013-02-13 |
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 |