| Violation Date |
Code |
Description |
| 2019-01-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed an accumulation of food debris/residue on the interior of cooler units. cleaning needed and cleaning frequency increased. |
| 2019-01-03 |
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 observed facility using tphc on coo |
| 2018-02-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed pizza cardboard boxes on the floor. make sure to keep off the floor. |
| 2018-02-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentiallyhazardous food shall be date marked for 4 days if held between 41-45 degrees. observed brie being held at 45 degrees datemarked for 6 |
| 2017-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous food shall be date marked for 4 days if held between 41-45 degrees. observed brie being held at 45 degrees date marked for |
| 2017-08-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves touching back of apron and clothing. cdi spoke to food employee regarding glove use and watching for potential contaminat |
| 2017-03-01 |
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 observed pizza not being marked with |
| 2017-03-01 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed strawberries being placed back into original container and just rinsing the container. cdi spoke to pic and food employee about using a differe |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked cheeses in the cheese island with cold air flow blocked by large baskets at 47-49f at the front of cold holding. cheeses closest to adequate cold air flow were 42-44 |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed three leaks under the 3-comp sink on the drain pipe. repair. -0- |
| 2016-10-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed opened ground beef pizza topping over 24 hours old without date mark. cdi - pic printed date m |
| 2016-10-13 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in employee restrooms. replace with nonabsorbent ceiling tiles. -0- |
| 2016-05-17 |
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 ht bries and specialty bries that had an 8 day shelf life and observed rawstruck goat cheese and humbolt fog goat cheese that is d |
| 2015-07-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed lower vents on prep units had a build up of dust and are in need of cleaning. -0 points- |
| 2015-07-29 |
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 brie with date mark for 8 days and rawstruck goat milk aged cheese labled for 14 days and sho |
| 2014-05-05 |
31 |
3-501.15 cooling methods - pf. observed brie at 43f that was date marked for 7 days and had not been brought back down to 41f after being cut today. the brie was in equipment that will hold at 41f and was properly marked for this temperature. cdi - pla |
| 2013-10-29 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed one cheese, taleggio, date marked greater than 30 days, moisture content information not available. if cheese is greater than |
| 2013-10-29 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed jarlsberg 48f, manchego 48-50f, brie 46-47f all in cheese island, items were cooled. ensure cooler is functionint properly, vr to check coo |
| 2013-06-17 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed feta cheese being date marked greater than 7 days; cdi by instruction. |
| 2013-06-17 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed some swiss cheese 48-50f; some guoda 48-49f; ensure that case is properly stocked so that all food is maintained below 45f; vr to check case |
| 2013-06-17 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee leaving cheese/pizza area and returning with broom/cleaning equipment without chan |
| 2013-06-17 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee changing gloves without washing hands; cdi by instruction. |