| Violation Date |
Code |
Description |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on top of the combination oven. |
| 2018-10-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory for beef tenderloin which pic indicated is not fully cooked. the chef c |
| 2018-10-12 |
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 for it |
| 2018-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 plastic food storage containers stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the top of the combination oven and on some shelving in the walk in cooler where raw poultry is stored. |
| 2018-05-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in a cold holding unit used to store wok foods near the wok line. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some deli meats and cheeses in the sandwich cooler drawers cold holding above 45f (see chart). cdi- products were transferred to the walk in cooler for cooling. |
| 2018-01-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. found noodle tongs laying down in food. |
| 2018-01-29 |
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: facility uses product location chart for tracking date marking. observed items not in case with date marking and items in case with no date |
| 2017-10-23 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: found potato soup 123 f in holding well at self-serve station. pic determined soup had not been reheated properly before hol |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut greens at sandwich make station and wrapped deli sandwiches on floor aisle both above 45 f. cdi- all sandwiches made today moved back to blast chiller.greens moved to walk-in |
| 2017-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p: observed two sanitizer bottles used to sanitize slicers at 0 ppm quat. slicer was in process of being cleaned but sanitizer step had not been performed. cdi- bottles f |
| 2017-10-23 |
51 |
6-501.18 maintain handwashing sinks clean. noticed undersides of faucet handles with build-up at one handsink. |
| 2017-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen, and at soup station. observed fly contacting food in kitchen. orkin is contracted for pest control. |
| 2017-07-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no consumer advisory for crusted tenderloin in chef case. verification needed for providing consumer adv |
| 2017-07-14 |
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 chicken tenders in hot dis |
| 2017-07-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed exposed sandwiches at prep table with fly on one sandwich. cdi- pic immediately discarded sandwich. |
| 2017-04-18 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found chicken wings and fried parts packaged in house above 45 f in floor case.cdi- pic voluntarily discarded chicken. |
| 2017-04-18 |
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: found soft-ball sized package of wrapped rice dated 4/17 in wok prep cooler 48 f. deli manager determined rice likely wasn't cooled |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slicer with debris build up on non-food contact surfaces. entire slicer shall be cleaned every 24 hours. |
| 2017-01-30 |
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 in display cooler for sale, sliced and packaged in-house at 42f. brie was sliced on the 26t |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw pork in cooler drawer under wok at 50f. pic found that cooler had ben unplugged. cdi: cooler was plugged in and raw pork was taken to blast chiller to quickly cool. |
| 2016-07-21 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: found okra received frozen pre-cooked being brought out to hot case at 107 f after reheating. cdi- okra reheated to 165 f wi |
| 2016-07-21 |
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 one cut wedge of brie cheese at 44 f; past the 4 day holding maximum for tcs foods at that tempera |
| 2016-04-28 |
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 soft and semi cheeses cut in the cheese case behind the counter without the first cut date av |
| 2016-04-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in both restrooms. replace with tiles that are cleanable. -0- |
| 2016-01-05 |
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 serve containers sitting at back of handsink in cheese area. |
| 2016-01-05 |
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 observed multiple cheeses which are not listed as exempt with date marking greater than 7 days. gave |
| 2016-01-05 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed heat sanitizing dish machine not achieving sanitization as evidenced by thermolabel and final rinse temp gauge. manual sanitizing set up a |
| 2015-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed 2 heat lamps in hot hold case burned out and areas beneath were not holding foods at approved temperatures. |
| 2015-11-06 |
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 brie cheese date marked reportedly for 30 days. date marked for discard 12/2/16. gave instruction to relabel to provide 7 day she |
| 2015-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple chicken wings and corn at less than 135 f. 2 heat lights were burned out over areas where out of temperature foods were found. gave instructions. |
| 2015-11-06 |
8 |
5-202.12 handwashing sinks, installation - pf water for hand wash sink should be tempered to allow for proper handwash. observed 1 hand sink in kitchen with water temperatures inconsistent and varying between totally hot or cold. gave instruction to pr |
| 2015-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed cup with lid & straw stored above single service items. removed. |
| 2015-07-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed depressed area under handsink with standing water and slimy debris. gave instruction. |
| 2015-04-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed deli meat in refrigerated drawer and display case at greater than 45 f. all products were discarded. the deli case vent wa |
| 2015-04-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed sticky residue on plastic containers. all containers were sent to dish area for thorough scraping. will be using masking tape in future. |
| 2014-11-20 |
6 |
2-301-14 wash handsbetween gloves uses-observed employee change gloves without a handwash in between-cdi-employee washed hands2-301-14 wash hands after handling soiled equipment or utensils and before food prep. observed an employee jump in to help in the |
| 2014-11-20 |
14 |
4-501-114 maintain sanitizer at correct concentrations. observed the dishmachine not sanitizing-work order was put in. cdi- dishmachine do sanitize |
| 2014-11-20 |
20 |
3-501-16 a2 maintain tcs foods in cold holding at 45 or less. observed cut lettuce in the sandwich line at 47-cdi lettuce was placed in the blast chillewr. flat bread with cook vegetable out at room temp at the bakery. |
| 2014-11-20 |
21 |
3-501-17 date mark/label all tcs foods taht are ready to eat once opened or prepared and held more than 24 hours-observed open packages of turkey, ham and roast beef that weren't dated |
| 2014-11-20 |
47 |
4-601-11c 4-602-13 keep the equipment clean to avoid build up of dust food residue or debris. observed oven beside the fryer with food debris and a dirty drainboard for the dish washer (clean side) |
| 2014-11-20 |
37 |
3-305-11 store food in a clean dry location not exposed to contamination. keep at least 6 inches off the floor. observed cartons of tea on the floor of back cooler and food on the floor of the freezer |
| 2014-11-20 |
43 |
4-904-11 display and handle single use and single service articles to prevent contamination-observed tasty spoons by the soup wells not inverted |
| 2014-11-20 |
35 |
3-302-12 label all working contaioner of food (oils, spices) observed a shaker of waffle powder not labeled |
| 2014-08-06 |
38 |
2-303.11 prohibition-jewelry - c observed a vendor cutting and handling exposed cheese in the deli. the vendor was wearing a watch on the wrist and rings with cut-outs. food handlers shall not wear items below the elbow except for simple metal band rings |
| 2014-08-06 |
22 |
3-501.19 time as a public health control - p,pf the facility is using time as a public health control for the hot service bar items. the staff reported that the hot bar items were placed out at 9:30am. no time labels were present until after 10:15am wh |
| 2014-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several opened deli meat products to be without date marks. items that require date marking and that are kept longer than 24 hours af |
| 2014-05-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked containers. do not wet stack items, items must air dry. do not towel dry items. |
| 2014-05-07 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed high temp dishmachine to fail to turn thermolabel strip. the rinse temperature gauge showed a final rinse temperature of 128f. -cdi hobart service staff were |