| Violation Date |
Code |
Description |
| 2018-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not stored in sanitizer. ensure wet wiping cloths are completely submerged in sanitizer when not in use. |
| 2018-09-12 |
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 several items in flip top, such as ham, sausage, corn and cheese with expired date mark in flip |
| 2017-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed leak from compressor drain pipe inside walk-in cooler in need of repair. |
| 2017-02-07 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of shredded cheese on ice measuring 53f; cdi cheese moved to prep cooler. tphc form given to staff. |
| 2016-01-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser not operating at dish area. cdi: maintenance was called, and problem was rectified before inspection was complete. |
| 2016-01-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine with rinse cycle at 119f. cdi: maintenance called and facility is using 3-comp sink with quat sanitizer for sanitizing. verifi |
| 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 feta cheese open with no date mark. pic stated that it was from last semester's students. cdi: feta cheese was voluntarily discar |
| 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 a white powder with no label in dry storage. pic stated it was powdered sugar. cdi: item labelled. |
| 2016-01-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed 2 cabbage heads stored in a thank you plastic bag. cdi: items moved to a proper storage container. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed display case in aspire with cracked edges. observed ch display case not holding temperature. display case is labelled for demo products only. no products should be sold from this case. |
| 2016-01-14 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed dish machine with rinse temperature at 119f. |
| 2016-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket with less than 200 ppm quat. cdi: bucket filled to proper concentration. |
| 2015-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moldy build-up on door gasket of production freezer. |
| 2015-04-14 |
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 half / half held on time w |
| 2015-04-14 |
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: found roasted red pepper pesto dated from march. red-pepper aioli dated frommarch. pesto dated from 8/20 |
| 2015-04-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf : observed dish machine not reaching 180 f. cdi- call made for service, 3-comp sink set up for sanitizing. wash temp of dishmachine 157 f. |
| 2014-10-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee/ student ipad stored on top of flex- cutting board on shelf in main prep kitchen across from cafe. cdi- personal item removed; verbal cor |
| 2014-10-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one in use squeeze bottle of oil in the main prep kitchen and one container of glaze not labeled. all other in use and stored item |
| 2014-10-07 |
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. 2-301.14 wash hands before donning gloves and between gloves uses. -p. |
| 2014-02-03 |
31 |
3-501.15 cooling methods - pf. one container of diced chicken being cooled in the prep cooler tightly covered. cdi- method corrected;discussed options for cooling rapidly. |
| 2014-02-03 |
35 |
3-302.12 food storage containers identified with common name of food - c. one in use container of powdered sugar and one squeeze bottle of in use sauce not labeled. cdi- verbal correction to label all in use dry items per the rule requirement. |
| 2014-02-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. chef tanya beauvais advised that sandwiches had been in cooler less than one hour. chicken sandwich not under temperature control. di |