| Violation Date |
Code |
Description |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved butter and cream cheese recorded above 41f (see chart). cdi- discarded. |
| 2019-01-23 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal bottle of coke stored in freezer on shelf above bottom. |
| 2018-01-29 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and used according to manufacturers specifications. observed household use refrigerator used in facility for tcs foods. replace with proper equi |
| 2018-01-29 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towel stored on storage rack.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed a clean cloth stored with chemical bottles below 3 |
| 2018-01-29 |
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 cereals package |
| 2018-01-29 |
26 |
7-102.11 common name-working containers - pf - observed all purpose cleaner in spray bottle and not labeled. cdi, operator labeled bottle. |
| 2018-01-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed quat sanitizer not at required concentration. cdi, sanitizer added to sink to bring to required concentration. |
| 2018-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw sausage links stored over eggs in reach in refrigerator. cdi, foods relocated for proper storage. |
| 2017-10-09 |
6 |
2-301.14 when to wash - p - observed food employee return to kitchen and food preparation area and remove food from freezer without washing their hands prior. cdi by instruction.2-301.12 cleaning procedure - p - rub hands vigorously for 10 to 15 seconds w |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cream cheese held at 48 degrees f and butter at 52 degrees f in household fridgidaire refrigerator at breakfast bar. ambient air temperature of unit measured 52 degrees f.cdi, |
| 2017-10-09 |
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 cereals package |
| 2017-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage and eggs hot held below 135 degrees f.cdi, foods voluntarily discarded by pic. |
| 2017-10-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service forks, spoons, and knives not inverted to prevent handling of lip contact surfaces.p |
| 2017-10-09 |
45 |
4-205.10 food equipment, certification and classification - c - equipment shall meet ansi / nsf standards and be used according to manufacturers intended use. observed small household use frigidaire refrigerator being used in facility.4-501.11 good repair |
| 2017-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 1 wiping cloth stored on rack for chemicals below 3 compartment sink. |
| 2017-03-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open and garbage on ground around dumpster. observed standing water around dumpster. keep area clean to prevent pest harborage areas. |
| 2017-03-03 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - store single-service cups with lip contact area protected or from an approved dispenser. observed single-service cups with plastic packaging pulled down and with lip contact area exposed at |
| 2017-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment being wet stacked on shelf above 3 compartment sink. |
| 2017-03-03 |
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 tongs being stored in a soiled holster inside small reach in refrigerato |
| 2017-03-03 |
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 cereals package |
| 2016-08-03 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and used according to manufacturers specifications. observed household use crock pot stored in facility. remove. repeat. |
| 2016-08-03 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - single-service cups furnished for consumer self service shall be dispensed from an approved dispenser or with original plastic packaging protecting the lip contact area. observed stacks of |
| 2016-08-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store equipment in clean, dry areas. observed utensils stored in container collecting food debris. |
| 2016-08-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed 1 container of butter held at 63 degrees f on ice pack. cdi, operato |
| 2016-08-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed 1 container of sausage gravy below 135 degrees f. cdi, operator relocated fo |
| 2016-08-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 uncovered coffee stored on prep table. |
| 2016-03-18 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - single-service cups for consumer self service shall be furnished from an approved dispenser or kept in the original protective packaging with lip contact area protected. observed cups with |
| 2016-03-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage and eggs hot held below 135 degrees f at buffet bar. cdi, operator voluntarily discarded items. repeat. time as a public health control discussed with pic. handout pr |
| 2016-03-18 |
8 |
6-301.14 handwashing signage - c - handwashing signs shall be provided at each handwashing sink used by food employees. observed no handwashing signs in employee restrooms. cdi, handwashing signs provided to pic. |
| 2016-03-18 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall be ansi / nsf certified. observed household use crock pot stored in facility. remove or replace with correct equipment and use according to manufacturers recommendations. |
| 2015-10-15 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed clean spoons stored in splash zone of 3 compartment sink. cdi, spoons relocated. |
| 2015-10-15 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on rack and counter surfaces. |
| 2015-10-15 |
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 open package of pre-cooked eggs and pre-cooked sausage not dated that operator stated was opened today. observed a container of s |
| 2015-10-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage in small oven unit in back room hot held at 109 degrees f. observed sausage held on buffet at 121 degrees f. cdi, operator voluntarily discarded sausage in oven and r |
| 2015-05-05 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler on the buffet line. replace gasket. |
| 2015-05-05 |
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. -pf - observed bulk self-servi |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed butter at 52f in the reach in cooler on the buffet line. ambient air temperature was 49f. cdi - instructed pic to move items to the big reach in cooler to cool down and mainte |
| 2015-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed turkey sausage on the buffet at 128f. cdi - employee made new sausage. repeat violation. |
| 2014-11-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was unaware of a health policy. left policy and facility posted. employee in charge of breakfast and pic reviewed. |
| 2014-11-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certificate available at time of inspection. pic advised just took class. provide documentation for future inspections. |
| 2014-11-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wear the same gloves for all tasks throughout inspection. advised he must change between duties. gloves are not actually needed at this locat |
| 2014-11-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p there was no sanitizer on site today. facility mixed quat 146 sanitizer and placed in spray bottle. concentration was over 400ppm. i remixed with employee and showed with their test strips the 15 |
| 2014-11-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties holding at 124f and gravy at 127f in hot hold unit. foods were made within last 4 hours and were discarded during inspection (as is policy at end of breakfast). |
| 2014-11-05 |
34 |
. 4-302.12 provide a thin probe thermometer for accurate measure of thin foods.-pf. facility has an analog thick probe thermometer on site. return visit required. |
| 2014-11-05 |
37 |
note: 3-306.11 protect food on display using shields, packaging, or other effective means. -p shields on hot hold are not self-closing. this area is constantly monitored by employee. if potential contamination is observed, shields shall be required. |
| 2014-11-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cup lips throughout customer area were exposed. keep plastic sleeve pulled up to protect lips. |
| 2013-11-22 |
45 |
4-205.10 food equipment, certification and classification - c. shield doors on hot holding unit and bread unit are not self closing. self closing doors are needed. |
| 2013-11-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service cups at self service areas and single service plates at the self service waffle area not protected during storage from possible contami |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. boiled eggs and some individual butter pats in the counter top cooler at the buffet area not under cold holding temperature control. a |
| 2013-11-22 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. operator, isabelita collantes; advised that currently on the manager of the food service area has verification of training. cdi- operator was a |
| 2013-03-11 |
19 |
food items being held hot for safety shall be maintained at 135f or above. egg folds being held in warmer unit not under temperature control. cdi- eggs reheated; placed back in the warmer. |
| 2013-03-11 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottle of chlorine sanitizer not labeled com |
| 2013-03-11 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. multiple general cleaners stored hanging over 3 compartment sink. cdi- discussed storage options; stora |
| 2013-03-11 |
34 |
food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. facility's only thermometer for checking food temperatures is damaged. thermometer indicates 100f in ice and wat |
| 2013-03-11 |
2 |
employee health policy is required. operator advised of training during orientation/ some documentation in employee handbook. cdi- verbal education as to rule; example handout provided to operator today. completed employee health policy; written or verbal |
| 2013-03-11 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. single service cups s |
| 2013-03-11 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. operator provided testing strips for quat sanitizer being dispensed at 3 comp sink; but did not have testing strips for chlorine sanit |
| 2013-03-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dust build up on counter top fan. cleaning is needed. |
| 2013-03-11 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-03-11 |
1 |
food safety manager with verification of food safety training shall be on site during all facility operational hours. no one on site with verification of food safety training. operator provided servsafe certificate; but employee not on site during inspect |