| Violation Date |
Code |
Description |
| 2018-12-13 |
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 several unlabelled squeeze bottles of oils and sauces at sub station. |
| 2018-12-13 |
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 no discard time stamp (as r |
| 2018-12-13 |
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 14 undated deli meat chubs in the display cases, as well as undated sliced pepperoni, turkey, an |
| 2018-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cheeses (jarlsberg, gruyere) overstacked in the cheese display holding between 47f and 53f. cdi: pic had top layer of cheeses removed and weighed to be discarded. remain |
| 2018-12-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with picand department employees, ehs learned that meat and cheese slicers are only sprayed with sanitizer after use, but a full w/r/spro |
| 2018-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on shelving in sushi prep area and debris in gaskets throughout facility. repeat. |
| 2018-07-09 |
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 one deli meat chub opened 07/02 in deli display case, and another chub incorrectly dated for a 3 |
| 2018-07-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with pic and department employees, ehs learned that meat and cheese slicers are only sprayed with sanitizer after use, but a full w/r/s p |
| 2018-01-26 |
53 |
6-502.12 floors, 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. clean debris from floors in walk in cooler and walk in f |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from sliding door tracks of deli display cases and sliding doors at sandwich station. |
| 2018-01-26 |
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 turkey sliced today and placed in make line to cool; also turkey cooling while tig |
| 2017-11-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- observed something classic soup prepared yesterday, at midnight, according to an employee at 47f. ehs observed the soup at 47f and 3 |
| 2017-11-16 |
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 placed on time witho |
| 2017-11-16 |
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 something classic soup in mason jars at 47f and tightly sealed. the tcs f |
| 2017-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies and house flies throughout the department. facility manager has stated pest control devices have been in facility and waiting to be installed for a months time. |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair.- observed two deli cases non-functional during the inspection. facility has enough space to operate and maintain tcs foods cold 45f or less. note: no cold holding violations occurred during the inspection. 4-501 |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed food debris build up on cold holding equipment and grease build up on the cook line equipment. clean these items as often as needed to prev |
| 2017-11-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -observed an employee preparing a sandwich, with a beard, without a beard guard. 2-303.11 remove jewelry on hands and arms |
| 2017-07-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. repeat- observed an employee preparing rte bread with a watch on the wrist. |
| 2017-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the department. pic stated the facility has a visit from a certified pest control management company once a month. |
| 2017-07-10 |
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 chicken bites, fish, grilled chicken and quiche on a speed rack in the walk in cooler without date marks. also observed diced ham |
| 2017-07-10 |
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 employees turn the faucet off with their bare hands after hand washing. this action |
| 2017-04-26 |
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- repeat- observed artichokes (60f) and pizza sauce at 50f in a flip top. cdi- both |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat 3pts- observed chicken tenders and chicken wings both at 50f in a display case dated two days ago, all other tcs items were at or below 45f in the case. also observed cut tomatoe |
| 2017-04-26 |
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 repeat 3pts- observed turkey and roast beef dated for 4/17. these items were 3 days past their expiration |
| 2017-04-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed a watch and a bracelet on employees while they were preparing food. |
| 2017-04-26 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p- observed something classic prepared salads at 51f after a one hours time the salads were 51f. this is a cooling rate of 0. cdi |
| 2017-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed cookline equipment, display case equipment, handles of equipment, and gaskets of equipment in need of cleaning due to food and grease build |
| 2017-04-26 |
53 |
6-501.12 floors, 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. - repeat- observed food debris build up in hard to reach |
| 2017-04-26 |
45 |
4-501.11 maintain equipment in good repair.- observed pizza station gaskets split. |
| 2017-01-05 |
53 |
6-501.12 floors, 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. repeat 0pt- observed food debris and trash on the floors |
| 2017-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat 0.5 pts. observed food debris build up in display coolers and on display cooler tracks. clean as needed. |
| 2017-01-05 |
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 0pts- observed deli wraps and sandwiches at 50f and tightly covered/wrapped. also o |
| 2017-01-05 |
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 repeat 3pts- observed deli meat (ham and turkey) and chicken breast not date marked. also observed sliced |
| 2017-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5 pts- observed chicken wings in display case at 50f from yesterday. other items in the case were between 38-43f. observed turkey in flip top at 48f and staff could not say when it was |
| 2017-01-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 1pt- observed handsink blocked by two speed racks. cdi- pic moved racks.6-301.11 provide soap for handwashing at each handsink. -pf- observed no soap at the bread statio |
| 2017-01-05 |
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 0pts- observed employee turn handsink off with bare hands. cdi- ehs instructed employee to use a t |
| 2017-01-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p 0pts- when questioning an employee, he/she could not explain symptoms or illnesses that could be reported. pic stated all employees sign an employee health po |
| 2016-08-02 |
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 cold smoked salmon in the deli used for salmon wraps without information on the packaging concerning parasite destructi |
| 2016-08-02 |
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 one chub of turkey without date marking and one tub of feta cheese packaged onsite with a 14 |
| 2016-08-02 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed white and brown rice without label containing the pot number, as written in the haccp plan |
| 2016-08-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed sticky buns stored on deli scale without wrapping or sneeze guard. cdi - pic voluntarily discarded. repeat -1- |
| 2016-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the pizza station on the clean board of the 3-comp sink. demonstrated pyramid stacking for the pans during the inspection to allow air flow. -0- |
| 2016-08-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed utensils with handles down in storage bucket. invert these so that the next utensil is not contaminated during selection. -0- |
| 2016-08-02 |
45 |
4-501.11 maintain equipment in good repair. observed five of eight lights out in the hood. repair these lights. -0- |
| 2016-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the grooves and interior of the cold case and prep unit. clean. -0- |
| 2016-08-02 |
53 |
6-501.12 floors, 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 buildup on the ceiling behind the hanging sign o |
| 2016-08-02 |
44 |
3-304.15 (b) & (c) gloves, use limitations - c cutting gloves shall only contact food or single use gloves when used to cover them on the outside. observed deli employee with cutting glove stored in the back pocket of the pants between uses. pic states cu |
| 2016-04-14 |
54 |
6-303.11 intensity-lighting - c observed light out under the hood. replace. -0- |
| 2016-04-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed sticky buns on weigh scale without protection and wrapping falling off several chubs of turkey in deli case. cdi - items wrapped. -0- |
| 2016-04-14 |
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 unlabeled oil and other condiment in the sushi bar in squeeze bottles. label these -0- repeat |
| 2016-04-14 |
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 freshly prepared foods at 48-51f in the cold case and cooling roast beef s |
| 2016-04-14 |
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 cut cheese with the wrong date mark and food identification on the deli sticker. cdi - pic re |
| 2016-04-14 |
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 food employee wash hands for 7 seconds and then turn off faucet with bare hands. cdi - pic |
| 2016-02-12 |
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 chubs of meat and cheese in the deli case without date marking that have recently been sliced. cdi - pic instructed voluntary disca |
| 2016-02-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee enter kitchen, place on hair restraint and then put on gloves without washing hands. cdi - pic instructed employee to remove gloves, wash hands and reviewed when handw |
| 2016-02-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken in too close a proximity to prepared deli salads. cdi - chicken rack moved and deli salad wrapping replaced with clean wrapping. -1.5- |
| 2016-02-12 |
14 |
'4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 0 ppm hanging on slicer. cdi - pic instructed employee to change with proper strength solution, which was still on the low end of the range. maintenance visit schedule |
| 2016-02-12 |
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 unlabeled shakers in the sub station. label these with the common name of the item. -0- |
| 2016-02-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food that has on a ridged wedding band and a class ring. remove the class ring while working with food or use |
| 2016-02-12 |
42 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed serving spoons stored upright with handles down. keep handles up. -0- |
| 2016-02-12 |
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 in grid of cold cases and dust buildup on doors of prep coolers. clean -0- |
| 2016-02-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of cake on the floor of the walk in freezer. cdi - pic moved items to a vacant shelf and instructed employees to be min |
| 2015-11-04 |
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 cooked sushi cooling in prep unit. cdi - pic placed in walk in for rapid |
| 2015-11-04 |
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 meats in deli date marked for 8 days, counting the pack date as day 1. date foods at 42-45f for 4 days and those at or below 41f |
| 2015-09-09 |
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 unlabeled container of sauces, oils and spices in the sushi area, the pizza area and in the deli. cdi - pic making labels |
| 2015-09-09 |
53 |
6-502.12 floors, 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 dust buildup on the vent covers throughout facil |
| 2015-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the tracks of cold holding equipment at front of deli and along the sides of prep tables. -0- |
| 2015-09-09 |
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 trays for deli trays with food contact surface facing up and debris present. cdi - pic inverted containers and disca |
| 2015-09-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with beard working in pizza station that was not in station at the beginning of the inspection without be |
| 2015-09-09 |
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 observed cooked breaded chicken cooling in prep unit. cdi - item moved to walk in c |
| 2015-09-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two spray bottles of sanitizer stored on prep table between use. cdi - bottles moved below and away from food. -1- |
| 2015-09-09 |
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 written procedure in pizza |
| 2015-09-09 |
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 several cut cheeses that are soft and not on the exemption list not date marked, such as mozzarella. cdi - pic placed dates on chee |
| 2015-06-08 |
10 |
all tcs foods must maintain temperature during delivery and be checked upon arrival. observed tomato basil soup in mason jars at 63f from something classic, kids tenders w/sides at 52f and pimento mac n cheeses at 52f, & sliced deli ham 48f. cdi- delive |
| 2015-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw bacon in chefs container with mixed cheese cuts, vegetables and other food items. cdi- pull container, discarded as warranted, separate the items in storage. |
| 2015-06-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple workers change tasks and gloves w/o washing hands. cdi- gave hand wash instructions |
| 2015-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tomato basil at 112f in soup kettle. cdi- reheated to 169f |
| 2015-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf.observed racks obstructing handsink in the bakery and at the main hand sink in the deli. ensure handwashing is facilitated with good access. cdi-moved racks |
| 2015-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed display cases with tcs food items 49-59f. cdi- product had been placed from walkin for less than 2 hours; placed all in blast chiller and observed later in inspection 34-37f re |
| 2015-06-08 |
53 |
6-502.12 floors, 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 deep clean needed through the kitchen around the |
| 2015-06-08 |
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 chicken breader at fry station needs to be relabeled. |
| 2015-06-08 |
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 boxes and other single use items in boxes on the floor in the pizza stations, repeat item. |
| 2015-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at the pizza prep cooler, repeat item.4-502.11(a) maintain utensils in good repair. observed fryer baskets with broken wires in need of replacement. |
| 2015-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the cooler fan covers, chefs cart & the raw chicken rack in need of cleaning. observed detail cleaning needed around the grill & flat top. gask |
| 2015-06-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2015-03-20 |
9 |
3-201.11 use food from approved sources only.-p . two chubs end cuts of deli meats with no label. cdi- verbal correction to maintain labeling on food items. |
| 2015-03-20 |
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. one package of bologna with use by date more than 30 days. cdi- operators dj millmann and joe voluntarily had discarded. |
| 2015-03-20 |
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. no log for pizza's provided today. |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris in gasket at pizza prep area. cleaning is needed. |
| 2015-03-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. household paint brushes observed on clean drainboard at main prep area and in a container at pizza prep area. operator advised that |
| 2015-03-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. three boxes of single service items stored on the floor at the pizza prep station. cdi- verbal correction; storage corrected. |
| 2014-10-29 |
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 one day of pizaa time hold |
| 2014-10-29 |
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 fresh foods log not updated since oct. 23. cdi- discard all food that was not new product today.3-501.18 discard the food requiri |
| 2014-10-29 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one items, chicken on make line above 45 f. cdi- pic discarded voluntarily. |
| 2014-10-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer bottle less than 200 ppm quat. cdi- emptied and mae to proper concentration. |
| 2014-08-05 |
1 |
2-102.12 certified food protection manager - c: the person-in-charge shall be a cerified food protection manager (pic) from an accredited program. observed pic with no accredited training. |
| 2014-08-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces shall be clean to sight and touch. observed food residue attached to multiple utensils on clean rack. cdi- items cleared from rack and returne |
| 2014-08-05 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of deli meats that have exceeded the maximum holding time. found one small portion of turkey dated july 29. cdi- discarded. |
| 2014-08-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be held cold at 45 f or below. observed cut greens at sushi station and sandwich make line above 45 f. found chicken i |
| 2014-08-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils to air dry before stacking. found stacks of containers wet. |
| 2014-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: observed one door gasket in refrigeration unit of pizza station splitting. observed display floor units not holding foods in temperature. adjust equipment, service, or display food so they stay in |
| 2014-08-05 |
31 |
3-501.15 cooling methods - pf: do not use holding units to cool down foods. found chick pea salad 66 f, tomato salad 54 f, watermelon salad 54 f in case. items had not been placed in chiller prior to transfer to case. cdi- moved to chiller for quick cooli |
| 2014-05-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: food contact and non-food contact surfaces shall be clean to sight and touch. observed warming units for sandwiches with food residue from previous day. |
| 2014-05-08 |
31 |
3-501.15 cooling methods - pf: do not use holding units for for cooling tcs foods. found wraps and subs in floor case at 54f. packed date was same day, 5/8. found multiple items in prepared foods deli case above 45 f. chiller was being serviced so foods w |
| 2014-05-08 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose or ready-to-eat tcs foods that exceed the maximum time / temperature holding times. ready-to-eat tcs foods held above 41 f have |
| 2014-02-14 |
7 |
3-301.11 preventing contamination from hands - p,pf: employees may not contqact ready to eat foods with bare hands. observed employee remove romaine from box with bare hands and process to wash hands and don gloves to chop romaine. cdi- discussion and dir |
| 2014-02-14 |
35 |
3-602.11 food labels - pf: tcs foods prepared and packaged in a facility shall be labeled with ingredients, allergen sources, and other required information. observed wraps in customer self-service case without labels communicating ingredients, allergens |
| 2014-02-14 |
27 |
8-103.12 conformance with approved procedures - p,pf: follow approved procedures for specialized processes. observed container of acidified rice for sushi to not be labeled as per haccp flow chart. cdi- rice labeled with time prepared. |
| 2014-02-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: tcs foods shall be date-marked with date of earliest preparation. found chicken strips cooked on 2/13 labeled with 2/14 as pack date. cdi- pic |
| 2014-02-14 |
6 |
2-301.12 cleaning procedure - p: employees must use approved procedures for cleaning hands. observed employee use soap and warm water to clean hands but did not wash for required time period. cdi- discussion and direction. |
| 2013-12-02 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods to reach required time / temperature parameters. found sliced deli turkey and ham portioned, wrapped, and stacked tight at make line 48 f. cdi- moved to cooler to be cooled. found pulled chicke |
| 2013-12-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark tcs foods and dispose of them after the maximum seven day holding time. found several opened chubs of deli meats with expira |