| Violation Date |
Code |
Description |
| 2018-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with build up, inside stand up freezer, and shelving in need of cleaning. repeat |
| 2018-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit unable to hold tcs foods at 45f or below. |
| 2018-08-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed coffee stored on the floor in walk in cooler. |
| 2018-08-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed tcs foods labeled with prep date of 8/31. pic stated tcs foods such as cut tomatoes, cut lettuce, chicken salad and other tcs foods, we |
| 2018-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on right side of flip top unit cold holding above 45f. vritems were temporarily placed on tphc, while maintenance arrives. items are labeled with time tphc starts |
| 2017-09-26 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside stand up freezer, shelving throughout, holding containers in back kit |
| 2017-09-26 |
37 |
no points deducted3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed small container of salt not covered exposed to contamination in back kitchen area. |
| 2017-09-26 |
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 container of hot dogs date marked with a discard date of 9/22/17' 7 days past holding allowan |
| 2017-09-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce (melons, tomatoes) stored above rte cream cheese, packaged fruit in walk-in cooler. cdi unwashed produce moved to approved location. |
| 2017-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-28 |
38 |
repeat2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hair net while working with exposed foods. |
| 2017-03-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( inside surfaces of stand up freezer). |
| 2016-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged on prep unit. |
| 2016-09-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved jewelry preparing food. |
| 2016-09-21 |
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 employee cover lettuce above 45f and go to place it in the cooler. cdi: |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items in prep cooler holding above 45f. cdi: items rapidly cooled and cooler turned down. all out of temp foods at 45f or below by end of inspection. repeat violation |
| 2016-06-07 |
20 |
|3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front flip top cooler not holding food at 45f or below. cdi: items were placed on time temporarily until maintenance could come and fix the issue. pic stated that they have be |
| 2016-06-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees donning gloves with no handwashes. some employees began shift with no handwash. cdi: discussion with pic about the need for good handwashing. employees directed to |
| 2016-06-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site today during inspection. |
| 2015-12-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thermometer on site was not thin probe to temp thin foods such as lettuce and tomato. verification required. |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce prepared yesterday (12/28) holding above 45f in wic. cold air was not reaching the lettuce due to placement of product. cdi: lettuce discarded. plans of moving and cha |
| 2015-12-29 |
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 tuna salad made during inspection going to cooler at 71f, tightly wrapped |
| 2015-12-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with ring containing stones prepping sandwiches. |
| 2015-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one crate of ss items directly on floor at drink station. cdi: items lifted off of floor. |
| 2015-12-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. equipment shall be used for its intended use and certification. observed grab and go items made on site in pepsi cooler that states |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy amount of food debris in back kitchen 2-door freezer. repeat violation. |
| 2015-12-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed one hole in wall where pic states a hand sanitizer dispenser used to be. 6-201.13 provide a wall to floor joint that is se |
| 2014-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue in prep cooler gaskets. cleaning is needed. |
| 2014-11-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. facility can opener is not nsf/ansi. provide nsf can opener. |
| 2014-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. large stack of more than five plastic containers tightly stacked while wet. cdi- verbal correction. operator advised of limited space, discussed options for air drying. |
| 2014-11-26 |
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 . two containers of sliced tomatoes sliced today tightly covered during the cooling |
| 2014-11-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. sausages at prep line not under temperature control. see chart for temperatures. one side of hot hold unit observed to be turned off. cdi- operator voluntarily discarded sausage and tu |
| 2014-11-26 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. utensils and containers being placed in sanitizer at 3 comp sink. employee filled sanitizer compartment, but large items on top were not able to be completely submerged into |
| 2014-11-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. box of unwashed fruit stored on speed rack over sandwiches and salads that are packaged in the facility. cdi- operator david harris advised as to rule requirement. |
| 2014-05-15 |
14 |
maintain food contact surfaces properly wash, rinse, and sanitized. observed mol dbuild up on inside walls of ice machine. pic instructed to clean. also observed several stickers remaining on food pans stacked together as clean. remove all sticker residue |
| 2014-05-15 |
31 |
maintain proper cooling methods to facilitate rapid cooling. observed cooked asparagus in walk in cooler at 60-70f degrees covered with lids and plastic wrap. pic stated that employee had cooked product and placed into cooler within the previous hour.3-50 |
| 2014-05-15 |
50 |
general comment- observed drain backing up into kitchen during inspection. maintainanence called. |
| 2014-05-15 |
43 |
maintain sleeves pulled up on single service cups to protect lips of cups from contamination. observed pulled down on most sleeves.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-04-15 |
54 |
b) at least 215 lux (20 foot candles): (1) at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;(2) inside equipment such as reach-in and |
| 2013-04-15 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting board on sandw |
| 2013-04-15 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-04-15 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-11-26 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-11-26 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting board on prep |
| 2012-11-26 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-11-26 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |