| Violation Date |
Code |
Description |
| 2018-11-02 |
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 mop wash with buildup on the painted wall behind |
| 2018-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the exterior of cambros used for transporting food. repeat -.5- |
| 2018-11-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed lid cracked on sugar bin in dry storage. observed burned handles on whisks. -0-4-501.11 maintain equipment in good repair. observed pitted sink fixtures in men's restroom. observed broken section of c |
| 2018-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed aerosol can of pan spray stored inside rice bin. cdi - pic removed pan spray and voluntarily discarded rice. -1- |
| 2018-11-02 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly strip over reach in cooler access and over dish machine on the cleaner side of the machine. -0- |
| 2018-11-02 |
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 tightly wrapped and deep portion of salad in reach in cooler at 49f cooled |
| 2018-11-02 |
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 salad ingredients opened for two days without date marking in reach in cooler. observed cooked green beans and turkey reach in near |
| 2018-11-02 |
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 deep portion o f salad in large bowl cooling overnight at 49f. cdi - pic voluntarily discarded and educated food emplo |
| 2018-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled wiping cloth in basin of handsink. cdi - pic removed wiping cloth and cleaned handsink. -1- |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken for catering event hot holding at 130f. cdi - pic placed food temporarily on time until 2:30pm. -1.5- |
| 2018-08-09 |
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 hot dogs opened on saturday and later frozen without date marking. -0- |
| 2018-08-09 |
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 tightly wrapped mac and cheese in reach in cooling. cdi - product vented. |
| 2018-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic today without certification. -2- |
| 2018-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gasket of orange juice prep. -0- |
| 2018-08-09 |
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 wall behind dish machine pre-rins |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans on drain board of 3-comp sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2018-03-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall behind dish machine in disrepair. |
| 2018-03-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensils in disrepair in clean dish storage. |
| 2018-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on prep surfaces. |
| 2018-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food products stored on floor. |
| 2018-03-13 |
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 flank steak not date marked. cdi flank steak dated. |
| 2017-09-21 |
2 |
pic was unable to recall all illnesses and symptoms. cdi - educated of requirements. gave handout.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf |
| 2017-09-21 |
8 |
observed no hand wash signs in men's restroom. cdi - signs provided by inspector.6-301.14 post a handwash sign at each handsink. |
| 2017-09-21 |
13 |
& observed pot overwraped with bread crumbs inside, overwrap damaged, hole present. cdi - repackaged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-09-21 |
21 |
repeat non-compliance: observed ham and turkey not dated. cdi - discardedobserved pasta salad dated 9/21, pasta for salad was made 9/20. cdi - properly dated. maintain date of oldest ingredient requiring date making when dating items with multiple ingred |
| 2017-09-21 |
45 |
observed one damaged refrigerator gasket on 2 door cooler. observed damaged shelves, coating on shelves of refrigerators chipping. observed several damaged cutting boards.4-501.11 maintain equipment in good repair.4-501.12 cutting surfaces - c maintain cu |
| 2017-09-21 |
37 |
observed green beans that the facility cooked and sent out to a site and brought back. green beans were cooling and are only for staff food. green beans are stored over other ready to eat items that will be used at future catering events.3-305.11 store f |
| 2017-09-21 |
53 |
repeat non-compliance: observed 2 absorbent ceiling tiles in kitchen ceiling.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-09-21 |
35 |
observed 2 pitchers with white ground sugar/salt in them.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-05-12 |
21 |
lobserved macacroni not dated in 2 door refrigerator.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-05-12 |
4 |
observed pic eating at cook line.2-401.11 an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; o |
| 2017-05-12 |
36 |
observed grill used for cooking outside at time of inspection.6-202.16 exterior walls and roofs, protective barrier. perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, r |
| 2017-05-12 |
8 |
observed no hand sink present at outdoor cooking location. cdi - food discarded, pic agreeded not to continue practice.observed no sign in mens restroom.6-301.14 post a handwash sign at each handsink.5-204.11 handwashing sinks-location and placement - pf |
| 2017-05-12 |
39 |
observed several wiping cloths not in sanitizer. cdi - moved to sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-05-12 |
53 |
observed residue on hood, greese catch basin not in place.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
| 2017-05-12 |
37 |
observed hamburgers being cooked outsidue. cdi - discarded.3-305.14 food preparation. during preparation, unpackaged food shall be protected from environmental sources of contamination.observed damaged lid on sugar, over half of the lid is missing.3-306.1 |
| 2016-10-26 |
46 |
4-501.15 maintain warewashing machine operating properly. observed dish machine not operating, facility uses all single service items for customers and is not a requirement but recommend having it repaired based on amount of pots, pans, and utensils neede |
| 2016-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a few bags of potatoes stored on floor in kitchen. cdi- food stored off the floor. |
| 2016-10-26 |
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 a few date mark required foods stored in fridge nearly 24 hrs that were not date marked. cdi- food items date marked. |
| 2016-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed an employee sanitizing a collander in sanitizer water reading 0 ppm in 3 comp sink. cdi- chlorine sanitizer in 3 compartment sink made to proper strength.4-602 |
| 2016-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored in same pan with rte chub of turkey in fridge. cdi- potentially contaminated turkey disposed of. |
| 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 2 containers of pasta salad at 60f in the reach in cooler. pic stated i |
| 2016-04-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with serv safe was not present during the inspection. |
| 2016-04-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed multiple drain flies. have pest management come out and help assist with the problem. |
| 2016-02-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee jacket hanging on the big mixer. keep employee items off of equipment. |
| 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 cleaning needed on the gasket of the prep unit under the coffee makers. |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the back prep sink. replace gasket.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed one pitt |
| 2016-02-12 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a spray bottle of bleach too strong and bleach out the test strip. cdi - sanitizer was remade at the proper concentration.7-102.11 label working containers of toxic m |
| 2015-12-02 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed dish machine only reaching 155f. facility serves on single service. cdi - facility will use 3 comp sink in the meantime. maintenance has b |
| 2015-12-02 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 3 or 4 spices out of the original container without labels. label all spices. |
| 2015-12-02 |
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 3 large salads cooling in the reach in cooler tightly covered in saran |
| 2015-12-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - facility has a quat sanitizer but only have chlorine test strips. provide quat test strips. verification required 12/11/2015 |
| 2015-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans and trays stacked wet |
| 2015-09-29 |
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 wall at dish machine needing cleaning.general co |
| 2015-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed badly torn gasket needing replacing on two door fridge across from prep sink. 4-502.11(a) maintain utensils in good repair. observed a few pans badly cracked, needing disposal. |
| 2015-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of fruit flies in kitchen cdi- pest mgmt came and treated areas after inspection. |
| 2015-09-29 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed green beans just recently cooked observed at 110 degrees attempting to be hot held. cdi- beans reheated to 165 and properly hot held at 135 m |
| 2015-09-29 |
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 a few date mark required items prepared 2 and 3 days ago that were not date marked. cdi- kitchen worker disposed of non date marked |
| 2015-09-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer and can opener not used today 4 that were left dirty. cdi- slicer and can opener cleaned. |
| 2015-09-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded raw beef in refrigerator. cdi- pic disposed of beef. |
| 2015-03-30 |
8 |
6-301.12 hand drying provision - pf; provide hand drying devices at all hand washing sinks; observed no towels at hand washing sink, cdi towels provided. |
| 2015-03-30 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed inside surfaces of stand up freezers and coolers collecting debris in need of cleaning. observed inside under |
| 2015-03-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2014-12-17 |
53 |
(general comment6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-12-17 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-12-17 |
45 |
4-201.11 equipment and utensils-durability and strength - c; keep equipment in good repair; observed split / torn gaskets on stand up units in need repair / replacing. |
| 2014-12-17 |
35 |
3-302.12 food storage containers identified with common name of food - c; provide labels on food containers; observed sugar bin missing label. |
| 2014-12-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous frying pans stored clean with food debris stuck to surfaces. cdi pans pulled and placed i |
| 2014-09-03 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed lids to bulk dry foods collecting debris in need of cleaning; observed inside bottom surfaces of stand up coolers and freezers collecting debris in need of cleaning. |
| 2014-09-03 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees; provide approved employee health policy; observed staff having no knowledge of health policy. |