| Violation Date |
Code |
Description |
| 2018-12-14 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans stored among other cans in dry storage. dented cans be kept for credit if stored in a |
| 2018-12-14 |
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 holding tcs items |
| 2018-12-14 |
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 one jug of milk that was opened yesterday but not date marked. ensure all employees know to date mark milk when opened. once ope |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on the salad bar holding above 45f. see temperature chart. salad bar uses ice/water bath to keep items cold. facility uses tphc on several other tcs foods. cd |
| 2018-12-14 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility offers undercooked salmon but could not provide proof that salmon is pellet fed or frozen for parasite destru |
| 2018-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed bottom reach in unit low boy not holding food below 45 degrees. make sure to keep in good repair. observed slicer attachment starting to rust/discolor. make sure to keep in good repair. *pic stated that |
| 2018-01-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. at arrival of inspection observed food employee not wearing a hair restraint. make sure food employes are working around ex |
| 2018-01-25 |
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 feta container date marked for 1/9. cdi product was discarded. repeat |
| 2018-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sheet pan of chicken and pan of leftover sandwiches (shrimp wraps, turkey sandwich, bbq sandwiches) cold holding above 45 degrees. cdi product was discarded. repeat points not e |
| 2018-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage (no lid) sitting on food preparation near equipment and food ingredients. cdi pic relocated drink. |
| 2017-09-19 |
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 two food employees not using the protective barrier when turning off the faucet. cdi educ |
| 2017-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed turkey sausage (raw) being stored over pork sausage and bacon. cdi pic rearranged storage order. |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and cheddar cheese from this morning omelette station reading above 45 degrees. cdi product was discarded.*suggest tphc to pic to ensure that food is held appropriately |
| 2017-09-19 |
21 |
3-501.18 discarde the food requiring date labels once time/temperature window has expired, if it is not been labeled or if the label is incorrect. -pduring intial walk through observed feta cheese date marked for 8/17. during inspection revisited and obse |
| 2017-09-19 |
42 |
| 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out equipment/utensils when air drying so sanitizer will work effectively. |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed open well unit with big piece of ice on back condenser. make sure to keep in good repair. |
| 2017-09-19 |
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 sandwiches, trays of lunch meat, bowl of quinoa salad and tray cooling sti |
| 2017-05-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse sitting on top of coffee filters, coffee, and single service items. cdi purse was relocated. |
| 2017-05-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service at salad bar overstacked and not protected. make sure to not overstack or use the plastic protection to prevent |
| 2017-01-11 |
31 |
3-501.15 cooling methods - pf cooling shall be accomplished in accorance with the time and temperature when placed in a cooling/cold holding equipment by arranging in equipment to transfer heat or loosely covered. observed tomatoes that had been placed i |
| 2017-01-11 |
6 |
2-301.14 when to wash - p food employees shall clean their hands before donning gloves for working with food, p and after engaging in other activities that contaminate the hands. p observed food employee working with raw food, take off glove and put anoth |
| 2017-01-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardos food that will be held in food establishment for more than 24 hours shall be marked with a date to indicate discard/disposa |
| 2017-01-11 |
35 |
3-302.12 food storage containers identified with common name of food - c foods removed from original container shall be labeled with a common name if not easily recognizable. observed bottles of balsmic vinegar, oil, and water bottles not labeled. make su |
| 2017-01-11 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c areas designated for employees to store personal items to prevent contamination of food, equipment, linens and single-service. observed two cell phones being stored on le |
| 2017-01-11 |
51 |
5-501.17 toilet room receptacle, covered - c a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. bathroom used by food employees needs a lid for the trash can. |
| 2017-01-11 |
52 |
5-501.114 using drain plugs - c drains in receptacles and waste handling units use for refuse, recyclables and returnables shall have drain plugs in place. observed drain plug missing on both waste receptacles.5-501.113 covering receptacles - c receptacle |
| 2017-01-11 |
37 |
3-307.11 miscellaneous sources of contamination - c food shall be protected from contamination that may be a result of a factor/source. observed strawberries that had been washed being stored in the original container after being washed. make sure to not |
| 2016-08-22 |
33 |
3-501.13 use approved thawing methods. observed chicken and turkey thawing in 86f water. cdi ice added to water to cool food down. |
| 2016-08-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed flank steak that was cooked to 130f without a consumer advisory and no documentation showing it is a who |
| 2016-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spring mix, spinach, lettuce, breaded chicken, tuna, feta, fruit salad, blue cheese, grilled chicken, black beans, corn, and chick peas out of temperature at salad bar. temps i |
| 2016-08-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not coming up to temp. verification required. company called and on the way. |
| 2016-08-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw ground beef over chicken wings. cdi items relocated. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw turkey burgers over raw eggs. cdi items rel |
| 2016-08-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle raw foods then change gloves without handwashing. cdi hands washed and gloves changed. |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles of reach in units soiled with debris. |
| 2016-05-12 |
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 canned black beans, broccoli, tuna, and black bean salsa cooling and tigh |
| 2016-05-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. thermometer shall be cleaned before use and before storage. observed employees use thermometer without cleaning and store it without cleaning. cdi thermo |
| 2016-02-10 |
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 broccoli salad in display case not labeled. cdi container labeled. observed red sauce, cabbage, |
| 2016-02-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed strip not turn black on ceramic plate. cdi maintenace and fixed unit. |
| 2016-02-10 |
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 with no tphc proc |
| 2016-02-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed yougurt from parfait missing sub ingredients, and sandwhiches and croutons are missing ingredients for bread, and yogurt |
| 2016-02-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility missing disclaimer from consumer advisory for eggs. verification required. |
| 2015-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two trays of green beans and squash below 135 degrees cdi reheated items see temperature chart above. |
| 2015-07-22 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed pickling for preservation of cucumbers and canning of preserved lemons. |
| 2015-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix at 52 degrees and romaine at 50 degrees cdi pic discarded products. -0 points- |
| 2015-07-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer buckets at 100 ppm qac 200 ppm required cdi buckets refilled. |
| 2015-04-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of dust on fan guards in walk in cooler and minor dust on top of knife holders. clean. |
| 2015-04-08 |
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 dry items such as trail |
| 2015-04-08 |
13 |
general comment3-302.11(a) separate raw animal foods from ready-to-eat foods. -p uncooked bacon stored above cooked veggies in cooling cabinet. cdi - cooked veggies placed above uncooked bacon. |
| 2015-04-08 |
11 |
general comment3-202.15 food packaging has to be in good condition, intact and protect the food inside. observed one dented can stored with intact canned goods. cdi - can was removed and labeled for return to vender. |
| 2014-12-05 |
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 all items on time today; no written |
| 2014-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed one cutting board with minor scoring. replace when needed. |
| 2014-08-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. two cutting boards stained from heavy use. |
| 2014-08-29 |
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 cooked beef brisket labeled 8-19. cdi - discarded. |
| 2014-03-25 |
37 |
store all foods to prevent contamination. observed oatmeal/salad condiments stored unprotected with lids partially open and stored outside of the sneeze shield. replace the missing sneeze shield or provide weighted lids for the self service soups. observe |
| 2014-03-25 |
35 |
properly label all pre-packaged self service items. observed cookies pre-packaged with a bulk label on a cookie jar with no indication of allergens or (micro) ingredients. cdi- cookies were removed from customer self service. |
| 2013-09-09 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed one employee putting on gloves without washing hands, cdi. |
| 2013-09-09 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. writ |
| 2013-09-09 |
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 one employee changing tasks, from using wiping cloths, gathering dishes, wrapping food, ret |
| 2013-09-09 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed sausage 52f in reach-in cooler, had been recently pulled from line, cdi, items were cooled. air temperature of unit where items had been pr |
| 2013-09-09 |
2 |
2-201.11 ensure facility has an approved employee health policy, policy must include five specific reportable illnesses as required in chapter 2 of food code manual. observed facility has employee health policy form with knowledge, but five reportable il |
| 2013-09-09 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on one bottle, mislabeled bottle, cdi by labeling. |
| 2013-09-09 |
35 |
ensure proper labeling is available for all packaged foods, observed no ingredient, allergen labeling on cookies, pies, etc, cdi, pic is aware of issue and corporate is working on implementation in the next month of proper labeling. |
| 2013-09-09 |
32 |
ensure plant foods that are cooked for hot holding are cooked to 135f, observed some cauliflower and snap peas 129f, 130f, cdi by reheating. |
| 2013-09-09 |
33 |
ensure approved methods are used for thawing foods, observed beef thawing in running water 80f, water must be 70f or below. |
| 2013-09-09 |
37 |
ensure food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. observed bagels and muffins unprotected based on setup of sneeze shields, small cont |
| 2013-09-09 |
31 |
ensure proper methods are used for cooling tcs foods. observed items placed directly in tops of prep coolers before adequately cooling. observed lettuce 48f after prep, roast beef 51f, cdi by removing to cool. observed hard boiled eggs cooling tightly |
| 2013-06-19 |
35 |
ensure all packaged foods are properly labeled with required information; including all ingredients and allergen information. observed cookies; sandwiches; salads; with no ingredient or allergy information; cdi by instruction. |
| 2013-06-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed watercress incorrectly date marked; cdi by instruction. |
| 2013-06-19 |
37 |
ensure food on display is protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. observed peaches and plums on counter for self-service with no protection; cdi by wr |
| 2013-06-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cut melon 55f; yogurt and cottage cheese 50f; cream cheese 54f; cdi by discarding. discussed use of ice alone for keeping salad bar items c |
| 2013-06-19 |
43 |
store single service so that it protected from customer contamination. observed single service cup dispensers that do not protect mouth contact area of cup. |
| 2013-06-19 |
42 |
ensure all utensils are properly air dryed before stacking; observed plastic containers wet nested. |
| 2013-06-19 |
8 |
ensure hand soap is available at all handsinks at all times. observed soap dispenser not functioning properly near pizza oven; cdi; dispenser will be repaired. |