| Violation Date |
Code |
Description |
| 2019-01-25 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on counter top reach in cooler. points not elevated as rusty cooler shelves have been replaced since last inspection. |
| 2019-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. couple of wet wiping cloths stored on prep counters in kitchen. keep these in sanitizing solution in between uses. |
| 2019-01-25 |
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 container of sausage cooling in reach in cooler with lid on tight. cdi - lid remove |
| 2019-01-25 |
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 sausage and eggs on buffet for brea |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p boiled eggs holding at 45f in counter top cooler; staff indicated that these are saved for the next days service. cdi - discarded. until cooler can maintain eggs at 41f or below, egg mus |
| 2019-01-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p food worker entered the kitchen and rinsed gloved hands in the three comp sink. cdi - directive given to discard gloves and properly wash hands before donning |
| 2019-01-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-08-09 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on counter top cooler and replace rusty shelves in reach in cooler. |
| 2018-08-09 |
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 sausage and eggs cooling in containers with lids on in reach in cooler. cdi - lids |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p boiled eggs holding above 45f in counter top display cooler. eggs discarded; cooler adjusted to hold contents colder. |
| 2018-08-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee cup of water stored on wire shelving above single serving creamers. cdi -drink relocated. |
| 2018-08-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-04-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-04-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer will not power on. will return within 10 days to verify correction. 5-9-18 is the last day to verify. |
| 2018-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage holding below 135f on buffet. cdi - sausage pulled and discarded as breakfast ends at 9am. discussed using tphc for sausage and eggs since breakfast is only 3 hours and hot lef |
| 2018-04-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelf in reach in cooler in kitchen. |
| 2018-04-30 |
45 |
4-501.11 maintain equipment in good repair. replace split door gasket on counter top reach in cooler used to store butter for customer access. |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the tall reach in cooler in the kitchen. have cleaned. |
| 2017-11-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed the juice cups unprotected on the buffet line. cdi-the plastic lining of the cups were moved to protect the lids of all of the cups. |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the eggs and the sausage hot holding below 135f on the buffet line. cdi-had the product brought back and properly reheated. repeat.the product must be heated to the proper t |
| 2017-11-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a large pans with heavy buildup on the inside. cdi-the pan was properly cleaned.4-501.114 maintain sanitizer at correct concentrations when being us |
| 2017-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. a certified food protection manager must be onsite during all hours of operation. repeat. |
| 2017-06-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed bleach test strips for the quat sanitizer. cdi-explained to the employee that quat strips are needed. the laundry room has the correct sanitizer strips. |
| 2017-06-06 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples had been wrapped without being washed prior. the stickers were still on the apples in the plastic wrap. ensure that the apples are washed prior to wrapping. repeat. |
| 2017-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage not hot holding above 135f on the serve line. cdi-the product was discarded and the new product was brought out. |
| 2017-06-06 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed sausage that was not fully reheated to 135f. cdi-had the employee placed the product back in the microwave to fini |
| 2017-06-06 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinsing hands in the 3-compartment sink. cdi-had the employee wash hands at the hand washing sink. do not use the 3-ocmpartment sink for washing hands. |
| 2017-06-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. |
| 2016-12-16 |
4 |
2-401.11 (a) eating, drinking, or using tobacco - c keep employee food and drink from contaminating facility items that are clean. observed employee honey jar stored inside a container of clean serving utensils. cdi - separated employee items and keep the |
| 2016-12-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic at beginning of inspection. repeat -2- |
| 2016-12-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers in place on washed and wrapped apples. remove the sticker prior to washing to make sure no debris is present and attached to the sticker. -0- |
| 2016-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding sausages at 112-119f. cdi - sausages voluntarily discarded. repeat -1.5- |
| 2016-12-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed paper cups with lip areas exposed at the serving line and utensil handles down in storage containers in the kitchen, exposing the food contact surface, a |
| 2016-12-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid and open door on dumpster. have lid repaired and keep doors closed. -0- |
| 2016-04-28 |
1 |
observed no certified person in charge at the first half of the inspection.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-04-28 |
4 |
observed employee cereal stored on the counter with bagels and bread.2-401.11 eating, drinking, or using tobacco - c |
| 2016-04-28 |
20 |
observed boiled eggs holding at >45 on the counter today- cooeld down during inspection to correctobserved milk in dispenser holding at >45f-discarded.observed sausage in the reach in cooler at >45f- cooled down during inspection.3-501.16(a)(2) maintain t |
| 2016-04-28 |
37 |
observed apples and oranges stored 4 off of the floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-04-28 |
19 |
observed sausage holding at <135f today- not enough water in the steam table today to keep it hot enough- sausage discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-04-28 |
41 |
observed disposable cup with no handle in sunflower seeds.use a scoop with a handle or dispose of single use scoop after each use.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 |
| 2016-04-28 |
43 |
observed single use cups stored on the floor today.observed clean linen stored <6 off of floor.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-04-28 |
45 |
observed domestic refrigerator used to stored egg and yogurt- provide a commerical refrigerator intended for this use.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-04-28 |
39 |
4-101.16 sponges use limitation - cobserved a sponge being used to wash dishes- this may only be used to pre-wash. |
| 2015-11-25 |
35 |
observed an unlabeled container of waffle mix- labeled during inspection to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-11-25 |
26 |
observed windex and clorox cleaner stored on the table next to exposed plates and spoons. chemicals moved to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2015-11-25 |
20 |
observed egg with cheese stored at >45f today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2015-11-25 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-06-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of sanitizer, bathroom cleaner and disinfectant stored on a table with single service plates and eating utensils. observed bathroom cleaner used to clean the lids on the sing |
| 2015-06-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic on site at the time of the inspection is not a certified food protection manager. |
| 2015-06-04 |
41 |
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 tongs, spoons and other utensils stored in a container with build up. pic stated these utensils are not used often |
| 2014-09-24 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste container at kitchen handsink. corrected while on site. |
| 2014-09-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed chafing dishes for display of sausage, bacon, and eggs without self-closing lids or sneeze sheild. observed fresh apples without sneeze protection. gave in |
| 2014-09-24 |
26 |
7-102.11 label chemical botttles or containers as to contents.-pf observed bottle for use with chemicals without label. corrected on site. |
| 2014-01-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - maintain mouth contact area of single serve cups protected. observed cups in sleeves but not fully pulled up. gave instruction. |
| 2014-01-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed multiple tcs foods in upright reachin in on left at > 50 f for greater than 4 hours•. bread and pastry products were also in |
| 2014-01-24 |
8 |
maintain hot water temperature at all handsinks above 100 f. observed kitchen handsink not achieving above 80 f. gave instruction.5-202.12 handwashing sinks, installation - |
| 2014-01-24 |
6 |
2-301.14 when to wash - wash hands as required by rule. observed employee glove hands without handwash. redirected and gave instruction to owner. |
| 2014-01-24 |
1 |
2-102.12 certified food protection manager - person in charge did not have ansi approved food protection manager certification. gave instruction and compliance date of january 1, 2014. gave handout of class options. |
| 2013-01-30 |
43 |
except as specified under ? (b) of this section; single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. observed drink cups |
| 2013-01-30 |
34 |
in a mechanically refrigerated or hot food storage unit; the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coo |
| 2013-01-30 |
21 |
ready to eat foods that will not be used within 24 hours must be date marked. observed open milk containers without date marking. gave instruction. |
| 2013-01-30 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. only cloth towel available. gave instruction and provided. |
| 2013-01-30 |
2 |
employee health agreement required. no knowledge of employee health agreement. gave instruction and form. |
| 2013-01-30 |
1 |
certification of food service manager required. no certification of operator. gave instruction. |