| Violation Date |
Code |
Description |
| 2018-08-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles of cleaned utensils facing down in upright storage. -0- |
| 2018-08-09 |
39 |
3-304.14(b)(1) hold wiping cloths in sanitizer of correct strength. observed wiping cloth at coffee station in quat sanitizer at less than 100 ppm concentration. -0- |
| 2018-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating quiche without wearing an effective hair restraint. -0- |
| 2018-08-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed out of service thin probed thermometer with display not working. vr no later than 08/17/2018 to make sure facility has a w |
| 2018-08-09 |
33 |
3-501.13 use approved thawing methods. observed frozen spinach thawing in standing water coming out of cold faucet at 85f. cdi - pic placed spinach in reach in. -0- |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whole milk carafe cold holding at 48f in dining room. cdi - pic replaced with cold product and will lessen the amount placed in the dining room for better cold holding by creati |
| 2018-08-09 |
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 food employee touching trash bin and clothing not washing hand |
| 2018-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on duty during inspection. |
| 2018-05-22 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employees could recall that they had been handed an employee health form at hiring and they could remember some of the symptoms and illnesses but the |
| 2018-05-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine had small buildup on edge of deflector. |
| 2018-05-22 |
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 quiches which had been cooked this morning were still cooling in reach in |
| 2018-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed kitchen handsink blocked by dunnage rack holding two compressed air canisters. vr - verification visit required ensuring correction has been made. |
| 2018-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth sitting on a saucer at espresso machine. |
| 2018-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed broken cooler gasket at reach in under espresso machine. |
| 2018-05-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some wall covering to the right of the 3 compartment sink was peeling. |
| 2018-05-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use today. vr - verification required to ensure compliance. |
| 2017-07-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed vice grips used as faucet handles on the three compartment sink. provide actual faucet handles. |
| 2017-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed a wood table used for drying dirty wet wiping cloths that is heavily damaged. item should be repaired or removed. |
| 2017-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor stored as clean with water present in the container section. ensure that the processor is able to dry before storing. |
| 2017-07-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed dry good scoops stored with handles in contact with the food product. c |
| 2017-07-20 |
34 |
4-502.11 (b) good repair and calibration - pf observed one black thermometer not calibrated correctly. thermometer read 87f in ice water, both ehs and other thermometer provided by facility were reading 32f. do not use this thermometer until it is repai |
| 2017-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no employees present with food safety manager certifications. |
| 2017-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer accessible at time of inspection. facility requires a thin probe due to the quiches being unsui |
| 2017-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic at time of inspection was not a certified food protection manager. |
| 2016-10-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. |
| 2016-02-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees donn gloves without hand washing. cdi- instruction provided |
| 2016-02-01 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed small child coming in and out of kitchen. cdi- pic removed |
| 2016-02-01 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed casserole cooling from yesterday at 49 f. pic stated casserole had been in refirgerator all night and other foods in refrige |
| 2016-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages on food prep tables with food present. cdi- removed |
| 2016-02-01 |
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 quiche at 85 f cooling under ambient kitchen temperatures and then wrapped |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter held on shelf at 73 f from yesterday and feta and spinach scones that are not sweet held off temperaure. cdi- placed on temporary tphc |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed hand sink hot water knob broken. temped at 85 f. vr |
| 2015-07-23 |
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. -pf observed packaged food(cut |
| 2015-07-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no staff present at start of inspection with food safety certification. |
| 2015-01-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. obtain new test strips. observed test strips not reading properly. |
| 2015-01-30 |
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 clean pan drying on absorbent towel. observed debris in bottom of clean utensil holder. |
| 2015-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet towels on counter tops. |
| 2015-01-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present in kitchen. |
| 2015-01-30 |
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. observed 4 quiches 121-125f cooling on trays at room temperature. cdi by placing in r |
| 2015-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed mold growth in ice machine. verification required. |
| 2015-01-30 |
1 |
2-101.11 pic shall be present during all hours of operation.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no official pic at time of inspection. person designated to be pic also was not certified. |
| 2014-07-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. display and handle single-use and single-service articles to prevent contamination. observed seven stacks of unsleeved cups. |
| 2014-07-18 |
1 |
2-102.12 certified food protection manager - c. pic shall be a certified food protection manager. observed no certified food protection manager on site. |
| 2014-07-18 |
38 |
2-402.11 effectiveness-hair restraints - c. use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed three of three employees working with food but wearing no hair restraints. |
| 2014-07-18 |
39 |
3-304.14 wiping cloths, use limitation . hold in-use wiping cloths in sanitizer between uses. observed damp cloth used to wipe espresso wand was being stored on countertop. cdi - corrected by instruction. |
| 2014-07-18 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. maintain wash solution in manual warewashing equipment at 110f or above. observed employee washing utensils with 83f soapy water. cdi - changed to water above 110f. |
| 2014-07-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. maintain physical facilities in good repair. observed damage to wall board next to kitchen hand sink. |
| 2013-08-19 |
35 |
3-602.11 food labels3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allergen information.observed packaged nutella, peanut butter , walnut and zucchini bread available for self serve to public without |
| 2013-08-19 |
4 |
. .2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed open employee beverage on food prep table. cdi- removed |
| 2013-08-19 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-01-09 |
22 |
rules require foods held off temerature control using timme as a public health control to have discard dates/times and written procedure. observed facility had neither for their feta spinach scones. cdi- date/time added and written procedure started. |
| 2013-01-09 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed opened cheeses and deli meats not date marked. cdi- corrected through instruction. |
| 2013-01-09 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-01-09 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic did not have his certification. cdi- corrected through instruction; will become man |
| 2012-11-14 |
14 |
rules require proper sanitizer concentrations whrn sanitizing utensils. observed utensils sanitizing in 3 comp sink at less than 100 ppm qac. product used is steramine label says must be 200-400 ppm. cdi- remade |
| 2012-11-14 |
20 |
rules require applicable tcs foods cold held must be 45 f or colder during storage. observed quiche in refigerator at 42-63 f. cdi- food out of termperature for less than 1 hr. corrected through instruction. |
| 2012-11-14 |
2 |
rules require facility have employee health policy. observed pic attest they have no employee health policy. cdi- sample given |
| 2012-11-14 |
21 |
rules require applicable tcs foods be date marked. observed quiche with no date marking. cdi- corrected through instruction. |
| 2012-11-14 |
1 |
rules require a pic have food safety certification. observed facility has no pic with vcertification. cdi- corrected through instruction; must have by 1/1/2014 to avoid points. |