| Violation Date |
Code |
Description |
| 2018-04-23 |
45 |
4-501.11 maintain equipment in good repair. observed hose on soda machine leaking and small pan being used to catch leaking water also observed pooled water in floor from same leak. |
| 2018-04-23 |
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 veggie wraps and pimento cheese sandwhiches moved to walk in to cool tight |
| 2018-04-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of veggie wraps and pimento cheese sandwhiches being held at greater than 45 degrees. cdi moved top layer to walk in cooler to cool. |
| 2017-09-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- ehs observed lights over buffet line not shielded. shield lights or ensure they are shatter proof. |
| 2017-09-16 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance.- observed a non-functional cold holding display case in need of removing from the permitted space.6-201.13 provide a wall to floor joint that |
| 2017-09-16 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed broken 3-comp faucet in the freedom hall. |
| 2017-09-16 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf- observed three comp sink only reaching 98f. facility is to use the liberty hall 3-comp sink if needed. the liberty hall 3-comp sink is reachi8ng 140f. a vr will occur no late |
| 2017-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed dust build up on walk in cooler fans. also observed the walk in unit with debris build up underneath the racks and on the racks. also obser |
| 2017-09-16 |
45 |
4-501.11 maintain equipment in good repair.- observed several hot warmers non-functional in the cafe kitchen. observed walk in freezer floor in need of repair. |
| 2017-09-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed single use cups and other paper goods stored on the floor in the back storage room. |
| 2017-09-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed food stored on the floor in the walk in freezer. |
| 2017-09-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. -repeat- observed ants in the freedom hall. observed flies throughout the facility.6-501.112 removing dead or trapped birds, insects, rodents and other pest - observed dead roaches thr |
| 2017-09-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed one employee wash hands for only five secs and then turn the faucet off with their bare |
| 2017-06-23 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- ehs arrived at the facility and observed no manager or person on duty without documentation of being a certified food protection manager. pic arrived half way through the inspection. cdi- p |
| 2017-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- repeat- observed no paper towels near the dish machine handsink. cdi- provided towels at the handsink. |
| 2017-06-23 |
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 veggie wraps (67f), chicken wraps (67f), and turkey sandwhichs (51f) in a |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed house flies and fruit flies throughout the facility. |
| 2017-06-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing melons while wearing a watch on her wrist. |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed dust build up on walk in cooler fans. also observed the walk in unit with debris build up underneath the racks and on the racks. clean these items |
| 2017-06-23 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. - observed base boards missing from the freedom hall kitchen near all prep sinks, 3-comp sink, and can wash. also in the cafe kitchen baseboards are mis |
| 2016-07-12 |
45 |
205.10 food equipment, certification and classification - c observed beverage cooler used to store milk. use equipment in accordance with data plate, which states no tcs foods. |
| 2016-07-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found bottle labeled as quat 146 sanitizer that contained green liquid. cdi- discarded entire bottle. found bottle labeled as glass cleaner with purple liquid insid |
| 2016-07-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: sanitizer measured 0 ppm chlorine in 3 compartment sink. cdi- corrected to 100 ppm. |
| 2016-07-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: hand drying towels not supplied at all handsinks in main kitchen. cdi- supplied. |
| 2016-07-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one on duty could produce documentation of certified training. |
| 2016-03-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles over the front line. replace these. -.5- repeat6-501.11 floors, walls, and ceilings including the a |
| 2016-03-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids on outside dumpster. keep these closed. -0-5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing plug. hav |
| 2016-03-18 |
45 |
4-205.10 food equipment, certification and classification - c observed beverage cooler used to store wraps. use equipment in accordance with data plate, which states no tcs foods. -0-4-501.11 maintain equipment in good repair. observed rusted shelf in dry |
| 2016-03-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets and rings while plating food. remove these. -0- |
| 2016-03-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled cutting boards on clean dishes rack with grease and bacteria present. cdi - pic placed in dish room to clean. -1.5-4-501.114 maintain sanitizer |
| 2015-08-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed back handsink by dishwasher without soap. cdi - pump soap placed on handsink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no metho |
| 2015-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in freezer under dripping condenser. cdi - food separated from dripping equipment. -1- |
| 2015-08-03 |
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 four ice scoops stored on top of out of service hot box. clean scoops and keep them on a clean surface between uses. -0- |
| 2015-08-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. martin, who is the servsafe certified food protection manager operates from the beatties ford rd. location. -2- |
| 2015-08-03 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed wood and metal pieces, as well as litter inside compactor gate. clean.-0- |
| 2015-08-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles over cold serving line. replace with cleanable tiles.6-502.12 floors, walls, ceilings including the |
| 2015-08-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking sewer line under cold holding unit in serving line. pic had maintenance repair leak at time of inspection. -0- |
| 2015-02-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. staff could not produce quat test strips. |
| 2015-02-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility does not have a thermometer for use in taking temperatures of food. verification needed. |
| 2015-02-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: employees with no knowledge of reportable symptoms, infections, or exposure requirements. cdi- gave employee health policy for |
| 2015-02-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty not certified by accredited program. |
| 2014-07-14 |
17 |
3-403.11 reheating for hot holding - p: reheat packaged foods to 140 f before holding hot. observed canned carrots 101 f in hot holding. cdi- reheated to 165 f. |
| 2014-07-14 |
1 |
2-102.12 certified food protection manager - c: observed pic with no food protection manager training. |
| 2014-07-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be held hot at 135 f or above. found fries and carrots below 135 f. |
| 2014-07-14 |
34 |
4-302.12 food temperature measuring devices - pf: a thin probe thermometer shall be obtained to measure thin foods. observed no appropriate thermometer. verification needed. |
| 2014-06-16 |
37 |
3-303.12 storage or display of food in contact with water or ice - c: do not totally submerge individual portions of packaged milk in water and ice. |
| 2014-06-16 |
34 |
4-302.12 food temperature measuring devices - pf: the facility shall obtain a thin probe thermometer for taking temperatures of thin foods such as thin chicken breasts. observed no thin probe thermometer. cdi- obtain by next inspection. |
| 2014-06-16 |
33 |
3-501.13 thawing - c: do not thaw foods at room temperature. observe dhot dogs thawing at room temperature. cdi- moved to refrigeration. |
| 2014-06-16 |
11 |
3-202.15 package integrity - pf: do not store damaged packages of food with intact packaged food. observed dented cans not separated out. cdi- cans separated out for return. |
| 2014-06-16 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic not certified. |
| 2014-02-01 |
1 |
2-102.12 certified food protection manager - c: observed pic could not verify accredited food manager training. |
| 2014-02-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found pastas on line and in refrigerator above 45 f. |
| 2014-02-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. observed meatballs on serving line less than 135 f. cdi- set up time holding for this one-time event. |
| 2014-02-01 |
45 |
4-205.10 food equipment, certification and classification - c: use equipment as specified by manufacturer on data plate. observed prepared pastas in refrigerator for packaged products only. cdi- moved to approved equipment. |
| 2014-02-01 |
37 |
3-306.11 food display-preventing contamination by consumers - p: found cheese trays, fruit trays, pastas, meatballs uncovered at serving line. cdi- protective covers brought to line to cover some food. |
| 2013-07-01 |
41 |
3-304.12 in-use utensils, between-use storage: observed spoons with food and mouth contact end up in canister for children self-service. keep handles as the up end. |
| 2013-07-01 |
35 |
3-302.12 food storage containers identified with common name of food: label all bags and containers of sugar, salt, herbs, spices, etc. observedbag of brown sugar unlabeled. |
| 2013-07-01 |
4 |
2-401.11 eating, drinking, or using tobacco: observed employee drink on food preparation surface. cdi. |
| 2013-07-01 |
2 |
2-103.11 (m) person in charge-duties: observed no employee health policy in place. gave handout. |
| 2013-07-01 |
1 |
2-102.12 certified food protection manager: observed pic to not have accredited training. obtain by january 2014. |
| 2013-04-19 |
14 |
bottles of sanitizer for sanitizing equipment shall be of an approved concentration. observed two bottles of chlorine sanitizer measure 0 ppm. made to proper concentration. |
| 2013-04-19 |
19 |
hold foods hot at 135 f or above. observed pot of cooked carrots on stove with portions below 135 f. voluntarily discarded. observed many items on buffet line under 135 f. items were voluntarily discarded. refer to temperature chart. |
| 2013-04-19 |
20 |
keep foods cold at 45 f or below. observed bowl of cut melons 50 f in cooler. said to have been out of temperature for 5.5 hours. voluntarily discarded. observed pasta salads on buffet line 65 f. discarded. |
| 2013-04-19 |
26 |
properly label containers of poisonous materials. observed spray bottle labeled quat sanitizer to contain orange material. cdi |
| 2013-04-19 |
37 |
facility served buffet style meal for public consumption. through conversation with pic; no sneeze guards were used for double line of custumer self service. obtain protective shields for both sides of buffet line or one side if food is served for consume |
| 2013-04-19 |
38 |
food employees may not wear jewelry on arms of hands other than a plain wedding band. observed employees with jewelry on wrists. |
| 2013-04-19 |
45 |
food equipment shall be nsf/ansi certified. observed chest freezer in kitchen apparently not nsf. |
| 2013-04-19 |
43 |
protect single service cups from contamination during storage and display. observed single use cups at unprotected buffet line. |
| 2013-04-19 |
46 |
dish machine in facility is required to reach 150 f for wash cycle during use. observed gauge to not register temperature during trial run. machine will not be used today but must be working by next use; april 27. |
| 2013-04-19 |
46 |
provide testing device for quat sanitizer. observed no test strips in facility. |
| 2013-04-19 |
8 |
hand drying means shall be supplied at all handsinks. observed no hand towels at two handsinks. cdi |
| 2013-04-19 |
39 |
wiping cloths shall be stored in a container of sanitizer between uses. observed wet cloths on kitchen surfaces. |
| 2013-04-19 |
8 |
handwashing sinks shall be accesible at all times. observed trays stored on handsink. cdi |