| Violation Date |
Code |
Description |
| 2018-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from white fan on ice machine. interior of refrigerator with food debris on interior. |
| 2018-08-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. chest freezer in storage room list as household freezer. |
| 2018-08-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups are in sleeves, but plastic sleeves are not protecting lip contact surface of cups in some areas. make sure sleeves are pulled to near top of |
| 2018-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed smoked sausage and bagel toppers holding in oven that was turned off. items were below 135 f. cdi- oven turned on and food reheated to above 165 f. found same products holding |
| 2017-10-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored amongst items used for customers. |
| 2017-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from small white fan on top of ice machine. |
| 2017-10-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-10-12 |
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 employee leave kitchen and breakfast area and return to kitchen |
| 2017-04-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed washed strawberries stored on soiled side of 3 compartment sink and underneath stored chemicals. |
| 2016-08-03 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up of mold inside the ice machine. advsied to clean and sanitize ice machine more than once a month. |
| 2016-04-11 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that quat test strips are expired. vr |
| 2016-04-11 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed knives stored with the food contact surface of the kniv |
| 2016-04-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p4-701.10 equipment food-contact surfaces and utensils shall be sanitizedobserved sanitizer compartment in the 3 compartment sink full; quat test strip read 0 ppm; equipment and utensils were not b |
| 2015-10-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage links and omelets overstocked in hot holding pans measuring 118-150 degrees f. cdi out of temp products discarded and proper stocking used to maintain unifrom temp. |
| 2015-06-22 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service items stored under sewer lines in pantry closet.4-903.11(a) store single-use and single-service art |
| 2015-06-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a bag of ice stored in direct contact with ice in ice machine. employee stated that bag belonged to a hotel guest. cdi-all ice emptied and mach |
| 2014-11-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all products in chafing dish below 135f. cdi-items discarded. ehs suggested using time as a public health control for hot bar items. |
| 2014-06-12 |
52 |
5-501.113 covering receptacles - garbage dumpster doors shall be kept closed when dumpster is not in use. observed open garbage dumpster door.5-501.114 using drain plugs - garbage dumpster with a drain shall have a drain plug in place. observed drain plu |
| 2014-06-12 |
45 |
4-205.10 food equipment, certification and classification - food equipment shall be certified or classified for sanitation by the american national standards institute (ansi)-accredited certification program. observed a non-nsf freezer being used for food |
| 2014-06-12 |
43 |
4-903.11 equipment, utensils, linens and single-service and single-use articles shall be stored where they are not exposed to contamination. observed single-use containers at the breakfast bar without protecting the rim area of the containers, observed s |
| 2014-06-12 |
20 |
3-501.16 potentially hazardous food (time/temperature control for safety food) being held cold shall be kept at 45f or below. observed cut cantaloupe on the breakfast bar with a temperature of 51f. cdi item discarded. |
| 2014-06-12 |
8 |
6-301.14 hand washing signage - a sign that notifies food employee to wash their hands shall be provided at all hand washing sinks. no hand washing signage posted in restrooms used by food employees. cdi hand washing signage will be given to pic. |
| 2013-11-11 |
45 |
equipment shall be used in accordance with manufacturer's intended use. observed potentially hazardous food stored in refrigerator and freezer labeled for household use only. repeat. |
| 2013-05-08 |
1 |
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 through passing a t |
| 2013-05-08 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed small amount of build up on ice machine. cdi cleaning started. |
| 2013-05-08 |
19 |
store tcs foods hot at 135f or higher. (3-501.16) observed bagel toppers (cheese; eggs; bacon) stored on pan below 135f. employee stated that they had cooked too many to fit in the hot hold unit for consumers. cdi-reheated to 165f. |
| 2013-05-08 |
37 |
food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. (3-306.11) container for self service boiled eggs is without self closing lid and not |
| 2013-05-08 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employees preparing food without restraints. |
| 2013-05-08 |
45 |
; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredited certification program. if the equipment is not certified or classifi |
| 2012-11-21 |
38 |
2-303.11 except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee with bracelet. |
| 2012-11-21 |
14 |
4-601.11 a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf heavy microbial growth in ice machine. cdi-ice machine cleaned during inspection. |
| 2012-11-21 |
8 |
6-301.14 a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. no hand wash signs at handsink in kitchen or employee restroom. si |
| 2012-11-21 |
2 |
2-103.11 m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through fo |
| 2012-11-21 |
1 |
2-102.12 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 through |