| Violation Date |
Code |
Description |
| 2018-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - 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 incorrect |
| 2018-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked chicken and ribs holding below 135f in hot display case. only a small portion of the smoked chicken and ribs were below 135f. all other items in hot display case were |
| 2018-09-13 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - ccomment: the hot water temperature sanitizing gauge is not reflecting the correct hot water sanitizing temperature on gauge although the hot water |
| 2018-09-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccomment: several plastic food trays stored unprotected, specifically on the bottom shelf in food prep area. single-service and single-use articles shall |
| 2018-09-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved crumbled feta cheese in th |
| 2018-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut lettuce stored in pan resting atop other pans in sandwich making station. lettuce measured up to 57f. pic explained that employee was making about 20 sandwiches at a time a |
| 2017-10-25 |
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 bag of rice in hot box. ri |
| 2017-05-03 |
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 employee wash hands then recontaminate by turning off faucets with cleaned hands. cdi- em |
| 2017-05-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris contacting slicer food contact surfaces that had just comefrom cleaning process in dish room. cdi- slicer taken back tocleaning process. |
| 2017-05-03 |
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: found cambozola cheese with packaged date of 4/26 in cheese display. found several opened chubs of bolog |
| 2017-05-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: consumer advisory for beef tenderloin cooked to internal temperature of 125 f then cooled lacking disclosure port |
| 2017-05-03 |
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: found sliced turkey and roast beef cooling in cold drawer of sandwich make station |
| 2016-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in deli department. |
| 2016-09-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed undercooked beef tenderloin in deli case. cooking instructions require 14 minute cook time or until inter |
| 2016-09-29 |
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 pepper beef past discard ti |
| 2016-09-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p3-603.11 observed undercooked beef tenderloin in deli case. corporate cooking instructions shown to inspector show they require 1 |
| 2016-09-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee exit deli with glovees on drink beverage and return to deli to work without a glove change or hand wash. cdi- insrtuction provided and p |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dishes and trays that were soiled with food debris. cdi items moved to sink for cleaning. |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bowtie pasta, chicken pasta, and pasta that was held above 45f in the front display case. cdi items discarded. did not feel much air flow near end where packaged salads where s |
| 2016-04-20 |
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. observed no tphc procedures for hot |
| 2016-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks in meat dispay case in need of cleaning. repeat. |
| 2016-02-03 |
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 boars head butterkase cheese, vermont windsordale truckle, red fox, espresso billavitano, brillat savarin, and satori balsalmic ch |
| 2016-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers soiled with food debris. cdi items moved to sink for cleaning. |
| 2015-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelves in walk ins and faces of ovens in need of cleaning. |
| 2015-10-16 |
21 |
3-501.17 (a) date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. date marking for items held below 41 degrees should be date marked for 7 days.-pf observed several different types of brie date marked for |
| 2015-07-07 |
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 chicken wraps and chicken salads in closed containers cooling in walk in. |
| 2015-07-07 |
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 spice containers oils and vinegars on sub prep unit not labled. -0 points- |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on prep unit at 49-50 degrees f slightly overstacked. cdi pic removed overstacked portion and sent to walk in to quickly cool. |
| 2015-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-02-23 |
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 small sliced chub of ham in walk in cooler without date marking. cdi - voluntarily discarded. observed cut wedges of brie cheese |
| 2015-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items in salad bar, held under cold holding rules, were measuring between 46f and 50f. see temp chart. pic checked unit thermometer and it read 37f. several items were checked. |
| 2015-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed several foods in hot holding box were not holding at or above 135f. hot box was set at 180f. pic and employees checked settings and could not discover why food was cooling. cd |
| 2014-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pan lids wet stacked on drying rack. repeat violation. |
| 2014-08-04 |
47 |
4-601.11(c)- non-food contact surfaces shall be clean to sight and touch. observed food label residue on outside of food container stored as clean. remove labels completely before rinsing, sanitizing, and storing as clean. |
| 2014-08-04 |
42 |
4-901.11- after cleaning and sanitizing, equipment and utensils shall be air dried before storing or contacting food. plastic food container lids wet stacked on drying rack. cdi - items separated to facilitate air drying. |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-03-06 |
22 |
3-501.19 time as a public health control - p,pf. facility is using time as a public health control for the hot bar. observed the procedures do not include all necessary components such as how the time is documented. a copy of the rule was left for the |
| 2014-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. fully wash utensils and equipment. observed 2 dirty plastic pans stored as clean. cdi4-501.114 manual and mechanical warewashing equipment, chemical sanitization |