| Violation Date |
Code |
Description |
| 2018-08-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without head covering. |
| 2018-08-02 |
33 |
3-501.13 use approved thawing methods. observed soup thawing on counter, out of temperature control. |
| 2018-08-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed mozzarella cheese with date mark 6/24. cdi, pic voluntarily discarder mozzarella. |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa stored at self serve station above 45f. cdi, pic voluntarily discarded salsa. eggs |
| 2018-08-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink below 200ppm qac. cdi, sanitizer refreshed. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid cont |
| 2017-12-11 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving underneath counter tops at self service area). |
| 2017-12-11 |
46 |
no points deducted4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips available. (supply provided by ehs until kit can be purchased). |
| 2017-12-11 |
45 |
repeat4-501.11 maintain equipment in good repair. observed damaged shelving underneath hot holding units on self service line in need of replacing. |
| 2017-12-11 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed scrambled eggs, sausage stored at self service line not protected from customer contamination. vr to ensure compliance (sneeze guard needed). |
| 2017-05-11 |
53 |
6-201.11floors, walls and ceilings including attachments shall be designed, constructed, and installed so they are smooth and easily cleanable.observed raw wood shelving in dry storage room in need of sealing. |
| 2017-05-11 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving underneath hot holding units on service line collecting debris). |
| 2017-05-11 |
45 |
4-501.11maintain equipment in good repair.observed broken mechanical dish machine in need of immediate repair (facility uses multi-use glass ware with 50+ seats) vr until repaire facility will go to single service items. |
| 2017-05-11 |
33 |
3-501.13 use approved thawing methods. observed large bag of frozen bacon thawing at room temp; (use cool running water, refrigeration or heating to thaw). cdi bacon placed into refrigeration. |
| 2017-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, various cheese, sour cream, cut leafy greens all stored in stand up cooler in dry storage room measuring above 45f (see temp chart). cdi tcs foods moved to another |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous tongs hanging clean with old food debris stuck to surfaces. cdi tongs pulled and placed into dirty dish pit. |
| 2016-11-21 |
37 |
repeat3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved buffet shields missing from large section of service line; observed shields provided to high and not effectively protecting food. cdi shields provided. |
| 2016-11-21 |
43 |
no points deducted4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar/ drink sta |
| 2016-11-21 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of reach-in cabinets at surface line; observed inside bottom surf |
| 2016-11-21 |
53 |
no points deducted6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical faci |
| 2016-05-31 |
37 |
repeat - 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved a container of shredded cheddar cheese and ice container uncovered/unprotected at buffet. cdi - discarded. |
| 2016-05-31 |
20 |
repeat - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a container of shredded cheddar cheese at buffet holding at 63f. cdi - by discarding. |
| 2016-01-26 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash solution in 3 comp sink to be 96 f. |
| 2016-01-26 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed bowl of strawberries unprotected/uncovered at buffet. cdi-discarded |
| 2016-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged butter and cream cheese cold holding above 56 f. cdi- discarded |
| 2016-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatos and eggs hot holding at 109 f and 120 f respectively at 920. cdi- discard is facility rule |
| 2015-10-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.uncovered employee drink on top of microwave and bottled drinks on cart over canned and prepackaged food; bottled drinks stored with hotel food inside 2-door cooler. cdi |
| 2015-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pfoods including shredded cheddar cheese, gravy, sliced tomatoes, and romaine lettuce inside 1-door reach-in cooler > 45f (see temp chart). identified cooler space is limited with multiple |
| 2015-10-21 |
42 |
hit 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.pans stacked wet on shelf across from 3-comp sink. repeat |
| 2015-10-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.jackets, purses,etc. stored on cart above and next to onions and canned and packaged foods. observed coat stored inside cabinet with packets of con |
| 2015-10-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.cutting boards scored stored on shelf above 3-comp sink. |
| 2015-06-30 |
42 |
/4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans stacked while wet near the 3 compartment sink. |
| 2015-06-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed empty paper towel dispenser at the hand sink in the kitchen and no paper towels in the employee restroom. cdi- paper towels supplied.6-301.14 post a han |
| 2015-06-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees entering the kitchen without hair restraints. |
| 2015-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris accumulation on the gaskets of an under-counter reach in freezer. |
| 2015-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse being stored on a preparation surface. |
| 2015-06-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened while not in use. |
| 2015-06-30 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet paper in the employee restroom. 5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the unisex employee restroom. |
| 2015-02-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single use cups and paper towels stored on the floor in a dry storage closet. |
| 2015-02-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one spray bottle of quat sanitizer with a concentration greater than 500ppm(facilities test strips have a color indication for 500ppm). the liquid in the bottle had a |
| 2015-02-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling soiled equipment and then handling cleaned equipment without washing her hands in-between. observed employee take a drink from an employee beverage without washing |
| 2015-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employees bottled water stored on top of a under-counter reach in cooler which is used as a preparation surface. observed one cup of coffee stored on top |
| 2014-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on a tall reach in cooler and an under counter reach in cooler. |
| 2014-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 4 wet stacked plastic containers above the dish machine.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2014-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of hot chocolate powder on the floor in a dry storage closet. |
| 2014-10-30 |
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 package of american cheese in a reach in cooler not dated. the cheese was opened the previous day and the operator stated it |
| 2014-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed individual butter packet at 51 in an ice bath. cdi- butter packets were placed in the reach in cooler for cooling. |
| 2014-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods on the breakfast buffet that were below 135f (see chart). cdi- foods were discarded. |
| 2014-10-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employees bottled beverage stored over foods in a reach in cooler. cdi- beverage was relocated. |
| 2014-06-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or above. observed sausage patties at 125f in buffet area. cdi by di |
| 2014-06-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed milk at 49f in serving pitcher. cdi by di |
| 2014-06-25 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. a refuse enclosure shall be kept clean and free of unnecessary items. observed a sofa, toilet, and mattress in the enclosure and some trash buildup. |
| 2013-11-14 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors and walls shall be designed and constructed to be smooth and easily cleanable. observed baseboard damage, floor tile damage and wall damage throughout kitchen. |
| 2013-11-14 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rust developing on shelving in low reach-in refrigerator. observed broken countertop in kitchen and in need of repair. |
| 2013-11-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-service items in original plastic packaging or another means to prevent contamination. observed coffee filters uncovered/unprotected in kitchen |
| 2013-11-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils and equipment at least 6 inches off of the ground. observed several clean bowls stored on ground below 3 compartment sink. |
| 2013-11-14 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches off of the ground. observed a box of apples and box of bakers source croissants stored less than 6 inches off of the ground. cdi by instruction. |
| 2013-11-14 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: containers of dry spices and ingredients shall be labeled by common name of food. observed 1 container of sugar not labeled in dry storage closet. |
| 2013-11-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed open container of cut mel |
| 2013-11-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed potatoes hot holding less than 135 degrees f. cdi, operator reheate |
| 2013-11-14 |
8 |
6-301.14 handwashing signagegeneral comment: each handwash sink shall be supplied with a handwash sign. observed no handwash sign in restroom handwash sink. cdi, operator given signs. |
| 2013-11-14 |
2 |
2-103.11 (m) person in charge-dutiesgeneral comment: persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing area. observed several employees from front desk and other members of staff |
| 2013-11-14 |
1 |
2-102.12 certified food protection managerat least one person in a managerial capacity shall be an ansi accredited certified food protection manager by january 2013. observed nobody on site with certification at time of inspection. cdi by instruction. |