| Violation Date |
Code |
Description |
| 2018-11-20 |
54 |
repeat:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone on prep surface in kitchen and employee lip stick/gloss stored with dry food goods inside kitchen. |
| 2018-11-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no quat test strips available. cdi: located test strips from another location. |
| 2018-11-20 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer bucket in kitchen and out in dining room at 0 - 50ppm. cdi: changed out and refilled to proper concentration. |
| 2018-11-20 |
21 |
general comment: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 inside walk-in cooler a bag of lettuce, container of tomatoes, gallon milk jug, and potatoes that were prepared/op |
| 2018-11-20 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cream cheese and butterpackets at buffet held above 45f ( see temp chart). cdi: items discarded; strongly suggested adding these items to tphc. observed scrambled eggs a |
| 2018-11-20 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink blocked and wiping cloths stored inside sink basin. cdi: items removed and item relocated. 6-301.12 provide paper towels or approved alternativ |
| 2017-11-07 |
8 |
general comment: 0 pts.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no paper towels observed at kitchen handsink. cdi: paper towels restocked. |
| 2017-11-07 |
14 |
repeat: 3 pts.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chemical dishmachine observed with chlorine sanitizer at 0ppm. sanitizer observed not dispensing properly through line. ecolab was notified. facility is |
| 2017-11-07 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -. observed cream cheese and butter packets at buffet held at 58f. cdi: according to pic these items were replenished about 30 minutes ago; moved back to reach-in coo |
| 2017-11-07 |
19 |
repeat: 1.5 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage patties on buffet line at 95-108f. cdi: sausage patties were discarded. recommended adding these to list of cold items held on tphc. |
| 2017-11-07 |
39 |
repeat: 0.5pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer buckets being held at 50ppm . cdi: changed out and corrected to 200ppm. |
| 2017-11-07 |
54 |
general comment: 0 pts.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone, jackets, and purses stored improperly in kitchen prep area next to clean dishes and dry good foods. |
| 2016-11-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service spoons stored with mouthpiece up. store inverted with handles up. |
| 2016-11-01 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. sanitizer bucket was recorded low quat at 50ppm. |
| 2016-11-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p hot sausages were recorded below 135f. cdi- product was re-heated to 165f |
| 2016-11-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p chlorine sanitizer in dishwasher was recorded at 0ppm. facility will call eco-lab to fix unit. appeared that there was an air gap in tubes and tubes may need re-placing. facility will use 3 comp. |
| 2016-06-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handwash sink. cdi- paper towels were re-stocked. |
| 2016-06-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed prepped lettuce and an open bag of ham with no date in wic. cdi- lettuce was dated and ham was voluntarily discarded |
| 2016-06-15 |
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 cut melons, eggs, cheese, s |
| 2016-06-15 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal employee drinks stored on prep |
| 2016-06-15 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf facility does not have test strips to measure chlorine concentration in dishwasher. vr. |
| 2016-06-15 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf facility does not have a thin probe thermometer. vr. |
| 2015-10-01 |
35 |
general comment 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed |
| 2015-10-01 |
34 |
general comment 4-502.11(b) provide accurately calibrated thermometers. -pf - thin probe thermometer in the kitchen would not turn on. replace with a working thin probe thermometer. verification required 10/9/2015 |
| 2015-10-01 |
31 |
general comment 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 prepped eggs tightly covered in the walk in cooler at 48 |
| 2015-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut melon, cut tomato, cheese and butter above 45f on the buffet line. items were sitting down in ice that was not high enough to keep items cold. cdi - items were brought out |
| 2015-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed a sanitizer bucket at 0ppm in the kitchen and in the juice bar. cdi - new sanitizer was provided at the proper concentration.4-601.11(a) equipment food contact surfaces and utensils sh |
| 2015-10-01 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed handsinks in the restrooms only reaching 77f. adjust to maintain at least 100f. verification required 10/9/2015 |
| 2015-03-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed one cleaner spray bottle stored on the prep table and another bottle of cleaner stored with single service coffee filters. cdi by moving to proper chemical storage area. |
| 2015-03-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a used employee chefs coat folded and stored on a prep table. |
| 2015-03-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit available for the chlorine sanitizing dishmachine. cdi by providing. |
| 2015-03-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3-4 in use wiping cloths stored on the prep surfaces. |
| 2015-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee coffee cup stored on the prep table. cdi by discarding. |