| Violation Date |
Code |
Description |
| 2018-12-07 |
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 cups stored on the floor in dry storage closet. |
| 2018-12-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without proper head covering. repeat |
| 2018-12-07 |
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 tcs foods such as sausage and cut tcs fruit without date mark. pic stated items may last up to 3 days in kitchen. cdi, items labele |
| 2018-02-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees working with food, equipment and utensils without any head coverings/restraint. make sure to have f |
| 2018-02-07 |
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 product in the hot box not |
| 2018-02-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved food employee while wearing gloves handling glasses (placing glasses on and taking off) then proceeding to put sausages on sheet pan for reheating. cdi food employee stopped and direc |
| 2017-10-25 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.at time of inspection did not observe a certified food protection manager. pic showed up a few minutes la |
| 2017-10-25 |
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 not washing long enough. cdi food employee stopped and directed to wash han |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages hot holding in hot box below 135 degrees. cdi sausages were reheated to above 165 degrees. repeat verification required.**if using tphc items must be above 135 (hot) a |
| 2017-10-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries and oranges being stored over ready to eat foods such as pastries and cheese. cdi pic rearranged storage during inspection. repeat. |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter cold holding above 45 degrees. cdi butter will be placed on time for today at the end of breakfast service will be discarded. |
| 2017-10-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraints. make sure to wear hair restraint while performing food preparation. re |
| 2017-05-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee glasses and cell phone being stored on shelf by spices and above sugar; food preparation counter. make sure to have a designated |
| 2017-05-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic not wearing a hair restraint. make sure to wear appropriate hair restraint. |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed omelette and potatoes hot holding below 135. cdi items discarded. spoke to gm regarding keeping on time. repeat verification required. |
| 2017-05-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries being stored over ready to eat foods; opened danishes. cdi pic moved strawberries to bottom shelf. |
| 2017-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towels being stored in hand sink. make sure to maintain access to hand sink. cdi towel removed. |
| 2016-08-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees use gloves to touch face and hair and went to handle clean utensils. cdi gloves discarded and hands washed. |
| 2016-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hashbrowns and sausage, egg and cheese sandwiches at buffet and sausage, egg patties, hashbrowns, sausage egg and cheese sandwiches held in a hot box below 135f. hot box was a |
| 2016-08-12 |
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 for less than 15 seconds and turn off facuet without a barrier. cdi h |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed melon that was sitting on ice at 50f. cdi melon pushed down in ice instead of sitting on it. suggest facility use tphc. repeat. |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shredded cheese on counter at 68f. cdi item discareded and fresh batch placed in an ice bath. suggest tphc if cheese is going to be left on the counter |
| 2016-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage and tater tots holding below 135f. cdi items discarded and replaced. suggest using tphc for these items. |
| 2016-04-05 |
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. observed sliced ham reheated to 126f. cdi items reheated to 156f. repeat. suggest employees use thermometers to actually che |
| 2016-04-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at only hansink. cdi soap provided. |
| 2015-11-06 |
46 |
b4-501.15 operate a warewashing machine in accordance with data plate. pressure reading on high temp dish machine too high according to the gauge being used on machine reading was off the scale. |
| 2015-11-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. internal thermometer in reach in broken replace please. |
| 2015-11-06 |
16 |
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 observed burritos final cook temperature 115 and getting ready to be placed on service line. cdi reheated to 137 since all |
| 2015-06-24 |
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 no date marking on opened bag of cut lettuce and opened gallon of milk. cdi - both dated with dates opened. |
| 2015-06-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table. cdi - moved. |
| 2015-06-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine soiled with pink mold. pic stated she would clean and sanitize later today. |
| 2015-06-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. cdi - moved to sanitizer bucket. |
| 2015-06-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and container of personal food stored on top of canned goods in dry goods closet. cdi - both moved to lowest shelf, not ab |
| 2014-10-20 |
41 |
general comment3-304.12 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. ice scoop stored on top of ice machine with no barrier in between. |
| 2014-10-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available; only dial stem type. facility serves three meals on weekdays with foods such as lettuce and sl |
| 2014-10-20 |
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 bag of cut lettuce in reach in cooler with no date mark, opened th previous day. cdi - item correctly marked during the inspection. |
| 2014-10-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in bucket labeled sanitizer testing at 0 ppm quat. cdi - dumped out and remade; verified via test strips. repeat violation. |
| 2014-10-20 |
8 |
general comment6-301.14 post a handwash sign at each handsink. no handwashing sign in employee rest room. cdi - handwashing sign handout left with pic; posted. |
| 2014-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on top of ice machine. cdi - relocated to low shelf. |
| 2014-05-30 |
45 |
4-501.11 equipment shall be in good repair and proper adjustment. observed qac dispenser dispensing qac at 50 ppm. vr for repair |
| 2014-05-30 |
14 |
4-501.114 sanitizing concentrations shall be of proper minimum concentration. observed qac sanitizer at 50 ppm. cdi- remixed |
| 2014-05-30 |
2 |
2-201.11 facility shall provide and employee health policy. observed no ehp. cdi- handout given |