| Violation Date |
Code |
Description |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying clean utensils and equipment with a hand towel. cdi ehs educated on proper air-drying methods. |
| 2018-12-04 |
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 cut romaine, hard boiled eggs, and diced ham in 2 door reach in not labeled with date opened/prepped. pic stated items were opened |
| 2018-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored above oranges and eggs (liquid). cdi pic placed raw bacon in proper location. |
| 2018-05-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer dispenser was dispensing at 0ppm. cdi- facility repaired. tested again to 50ppm. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair.gasket torn on reach in unit. |
| 2017-12-18 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe therometer on site for thin foods such as sausages. obtain a thin probe thermometer. vr. |
| 2017-12-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.cinnamon rolls, cheese, salsa, raisins, nuts, etc all unprotected from physical contaminants. keep lid over products when not in use. cdi- lids provided. |
| 2017-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. box of apples stored on ground. keep food off ground. |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods holding above 45f (see chart). cdi- products discarded. |
| 2016-11-15 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. peronal drinks stored on shelf. keep drinks in |
| 2016-11-15 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. apples were on •display unwashed and with no sign. cdi- pic wrapped apples and provied a sign. |
| 2016-11-15 |
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 no written procedures or begin and e |
| 2016-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut honeydew in large bowl in reach in unit and tightly wrapped held above 45f |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p butter, cream cheese, salsa, and sour cream all on buffett line were held at temps. above 45f (see chart). salsa and sour cream come in a commericial bottle and was labeled keep refriger |
| 2016-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. dishmachine was not sanitizing dishes as chlorine test strips read 0ppm. sanitizer was not properly flowing through the line and into the machine. possible air gap in tube. facility will use 3 co |
| 2016-06-21 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic during inspection had a food safety handler certification but was not a cfpm. |
| 2015-08-11 |
14 |
repeat violation 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf 4-501.114 maintain sanitizer at correct concentrations. -p - observed the dish machine not sanitizing. pic stated it was high temp bu |
| 2015-08-11 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage on the buffet line holding at 126f. cdi - pic paula reheated the food to 170f. |
| 2015-08-11 |
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 gaskets. clean gaskets. |
| 2015-08-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf can opener in the kitchen. replace with an nsf or ansi approved can opener. nsf can openers have a pin in the |
| 2015-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed equipment no longer able to meet 4-1 & 4-2.observed several split/torn gaskets on 6 door prep unit in kitchen. replace torn/split gaskets.4-501.12 resurface or replace cutting surfaces that can no long |
| 2015-01-05 |
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 cleaned utensils in soiled storage container. do not store clean utensils in dirty containers. |
| 2015-01-05 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pgeneral commentreplace missing sign, reminding customers to wash apples before consuming or place apples behind sneeze shields to avoid contamination of edible skins.(v |
| 2015-01-05 |
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. -pfgeneral commentprovide labe |
| 2015-01-05 |
34 |
haul 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. general commentobserved no hanging thermometer in 6 door prep unit in kitchen, for measuring ambient air temperature. provide thermometer in unit. |
| 2015-01-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved dish machine not chemical sanitizing correctly. for the short time until unit is fixed, was dishes in dish machine and then place dishes in sanitizer at 3 comp sink for 2 minutes and then |
| 2015-01-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf.observed no papertowels at handsink during beginning of inspection. cdi by pic providing paper napkins for hand drying, until paper towel supply could be obtained. |
| 2013-12-30 |
53 |
6-501.114 maintaining premises, unnecessary items and littergeneral commentobserved back storage room in kitchen to be unorganized and cluttered. maintain better organization in storage room. |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of utensils and equipment must be maintained clean.observed some crumbs and food debris collecting on several refrigeration gaskets in kitchen. clean |
| 2013-12-30 |
42 |
4-904.11 kitchenware and tableware-preventing contaminationgeneral commentplates and bowls for customer self-service need be stored inverted to prevent overhead contamination or spray contamination by premises or customers/staff memebers. |
| 2013-03-13 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-03-13 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floor in need of better cleaning; in hard-to-reach areas (under and behind equipment). |
| 2013-03-13 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed facility to not have available; chlorine test strips for testing dish machine effectiveness. verification required to ensur |
| 2013-03-13 |
1 |
general comment(a) 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 proficiency of required information |