| Violation Date |
Code |
Description |
| 2018-10-09 |
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 a number of foods in walk in cooler, 2 door fridge, and reach in cooler in |
| 2018-01-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. pic stated it was ordered but is being shipped from italy.observed a split gasket on the left door of the reach in cooler by the walk in cool |
| 2018-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spinach, raw turkey burgers, raw burgers and cole slaw above 45f. items were taken to the walk in to cool; see temp chart for observations. |
| 2018-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored above potatoes in the walk in cooler. cdi - potatoes were removed. |
| 2017-08-17 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler door and the left door of the 2 door reach in cooler. replace gaskets. |
| 2017-08-17 |
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 tomatoes cooling on the hot bar prep line. cdi - explained that items ne |
| 2017-08-17 |
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 breakfast items held on t |
| 2017-04-07 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed 2 bowls stacked wet. |
| 2017-04-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed 2 quat sanitizer buckets around 50 ppm. cdi - new sanitizer was provided at at least 200 ppm. |
| 2017-01-19 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the tracks of the door on the deli display case. |
| 2017-01-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed cups and lids exposed in both drink areas.observed lids, bowls and cups exposed on the salad bar. cdi - items were placed under the sneeze guard. |
| 2017-01-19 |
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 a squeeze bottle of water not labeled. cdi - bottle was labeled. |
| 2016-08-10 |
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 - facility holds salad bar area on t |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - times were not marked for tphc on cut honeydew and cantaloupe. melon was 47f and 48f. observed butter in the salad bar area at 52f. keep butter 45f, on tphc or switch to margarine. |
| 2016-08-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the walk in. replace gasket. |
| 2016-04-06 |
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 a number of foods date marked in refrigerator with in-accurate dating, this can lead to shelf life confusion. ensure foods are accu |
| 2016-04-06 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed several bags and boxes of cut leafy greens that had been held out of temperature potentially 8 hrs due to a power failure and had not been disposed of. cdi- all c |
| 2015-11-19 |
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 tcs foods being held on sa |
| 2015-11-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed stacked pans of washed broccoli stored touching bottoms of the pans, pans not separated with a barrier. cdi- pans separated and broccoli cooked |
| 2015-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans tight stacked while still wet.general comment: facility typically only carries pasteurized eggs. observed un-pasteurized eggs in use today. be sure all dishes wi |
| 2015-06-22 |
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 and cooled chicken made 3 days ago that was not date marked in walk in cooler. cdi- chicken dated. |
| 2015-06-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed employee handling broken raw un-pasterized eggs directly above ready to eat foods such as cooked bacon, ham, and cheese. cdi- potentially contaminated foods disposed of. observed ra |
| 2015-06-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p employee was observed handling boxes of chicken and then handling clean plates and bowls for food prep without washing hands. cdi- employee corrected, washed hands and replaced bowls and plate |
| 2015-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table next to and above bowls and plates. cdi- drink removed. |
| 2015-02-11 |
37 |
3-307.11 protect food from contamination sources, observed a cooked chicken pan stacked with bottom of pan touching chicken in bottom pan. food should not touch bottom of pans, use plastic wrap or other barrier. cdi- pan removed. |
| 2015-02-11 |
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 some open deli meats, pepperoni and salami, date marked more than 7 days ago. only deli meats t |
| 2015-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at 50 degrees over stacked in make table at deli sandwich prep area. cdi- out of temp lettuce placed inside reach in cooler. |
| 2014-09-10 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed meat slicer not used today that was left un-clean. cdi- slicer cleaned. be sure slicer is cleaned min 4 hrs after first use if in continuous use. observed a few dish |
| 2014-09-10 |
12 |
3-402.11 facility offers cooked to order salmon for catering functions. be sure, even in catering settings, that salmon has proof of parasite destruction or aquaculturally raised to be parasite free. cdi- pic said he will no longer offer undercooked salmo |
| 2014-09-10 |
22 |
3-501.19 provide written procedures for foods held using time as a public health control (tphc). observed foods on self service bar that are being held with tphc with no written procedures in place for tphc. cdi- gave pic procedure form to fill out and re |
| 2014-09-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed catering pans sored with chemicals and single service condiments stored below chaffing fuel. cdi- chemicals stored on chemical storage shelf. |
| 2014-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans that are tightly stacked while still wet.general comment: facility sears salmon, begins cooling, then finishes the salmon 2 hrs later. be sure salmon is fully co |
| 2014-09-10 |
23 |
3-603.11 according to pic, facility offers seared salmon for catering functions. be sure to provide approved consumer advisory for under cooked proteins other than intact whole muscle beef or exempt tuna species. observed dislosure for cooked to order egg |
| 2014-02-27 |
42 |
4-901.11 air dry all dishes and utensils. pic said dish washer towel dries dishes. do not towel dry dishes, allow them to air dry. |
| 2014-02-27 |
31 |
3-501.15 use approved cooling methods to ensure prooper cooling. observed just steamed veggies and just prepped potato salad being stored in deep amounts and tightly sealed containers. cdi- foods moved to shallow pans and vented to cool quickly. |
| 2014-02-27 |
26 |
7-102.11 label all chemicals. spray bottles of chemicals not labeled in can wash area. cdi- bottles labeled. |
| 2014-02-27 |
21 |
3-501.18 maintain 7 day shelf life for all required rte/tcs foods. observed mozarella cheese stored past required 7 day shelf life. observed chili thawed 6 days ago that was not re-dated to keep up with 7 day shelf life. cdi- items disposed of. |
| 2014-02-27 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. observed just cooked chicken placed back in hot hold cabinet at 80 degrees, said by worker it would be reheated as needed. need to cool this food or reheat it, do not keep food in the temperature danger zone. cdi |
| 2014-02-27 |
13 |
3-302.11 store food by final cook temperature. observed raw salmon stored above pasteurized liquid eggs in reach in cooler on service line. cdi- food properly stored. 3-306.13 (a) protect food on self service display from customer contamination. observed |
| 2013-10-29 |
13 |
store food by final cook temperature. observed raw turkey burger stored above pasteurized liquid eggs. cdi- food stored by final cook temperature. protect food during storage. |
| 2013-10-29 |
22 |
follow approveed tphc procedures. observed tphc used for sandwiches, times not being documented on log as is written in tphc/tilt procedure for holding sandwiches. cdi- times written in log, tphc procedures properly followed. |
| 2013-10-29 |
20 |
cold hold foods at 45 or below. prepped foods need to be chilled to 45 or below before cold holding. observed tofu and kidney beans cold holding on salad bar at 50 degrees. cdi- foods chilled to 45 or below. |
| 2013-06-10 |
8 |
handwash sink at salad bar needs a handwash sign. |
| 2013-06-10 |
15 |
observed some out of date molded foods in refrigerator. pic said these foods were not to be used. be sure to remove out of date foods. cdi- foods disposed of. |
| 2013-06-10 |
18 |
cool foods from 135 to 70 in two hrs and 70 to 45 in 4 more hrs for a total of 6 hr cooling window. observed a tray of bbq that had been cooling since 3pm the previous day observed at 46-49 degrees. bbq is a thick food that needs more aggressive cooling p |
| 2013-06-10 |
20 |
cold hold foods at 45 or below. observed tuna salad at 58 degrees on service line that had just been prepped and was not cooled to 45 or below before cold holding. cdi- tuna placed in walk in cooler. observed a number of items on salad bar cold holding be |
| 2013-06-10 |
22 |
observed tphc/tilt procedures in use to hold sandwiches. did not observe foods being time marked or times kept on a chart. need to decide how sandwiches will be time marked and then add that to written tphc procedures. cdi- corrected by instruction. |
| 2013-06-10 |
31 |
use approved cooling methods to ensure foods cool quickly. bbq cooled in deeper amount than they could be properly cooled in. cdi- reviewed cooling methods with pic. |
| 2013-06-10 |
21 |
be sure to keep track of food shelf life; if maintained at 41 or below tcs/rte foods are allowed a 7 day shelf life. observed a few tcs date marekd foods stored in refrigerator past the allowed 7 day shelf life including: house made teriyaki sauce; dressi |
| 2013-02-22 |
22 |
facility offers various deli sandwiches and holds them using tilt/tphcavailable tilt/tphc policy did not meet all food code requirements. worked with pic to have tilt policy written to ensure it meets food code. see 3-501.19 in 2009 food code manual for d |
| 2013-02-22 |
19 |
hot hold foods at 135 min. observed diced chicken at 129 in hot holding cabinet; holding for appox. an hour. cdi- chicken reheated to 165 and properly hot held at 135 min. |
| 2013-02-22 |
26 |
properly label all chemicals. observed one spray bottle of glass cleaner in chemical storage area not labeled. cdi- corrected by instruction. |
| 2013-02-22 |
8 |
need handwash sign at all handwash sinks. no handwash sign at salad bar handsink. |
| 2013-02-22 |
35 |
label dry goods. observed un-labeled container of sugar. |
| 2013-02-22 |
42 |
allow dishes to air dry; they may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. observed employee towel drying dishes. |
| 2013-02-22 |
31 |
observed a few foods; diced tomatoes; cut boiled eggs; garbanzo beans that were cooling from room temperature in deep sealed containers. room temp foods need to be cooled to 45 or below within 4 hrs using approved cooling methods; shallow pans; quick chil |
| 2013-02-22 |
2 |
available health policy does not meet food code criteria. gave pic copy of food code health policy to review with employees. |