| Violation Date |
Code |
Description |
| 2018-12-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- observed both shared bath rooms without a covered waste bin. |
| 2018-12-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed several boxes of plastic cups and trays stored on the floor. |
| 2018-12-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed several employees preparing rte foods with a watch or fit bit on the wrist. |
| 2018-12-20 |
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 boxes of food stored on the floor in the walk in freezer. pic stated monday was when the delivery occurred. |
| 2018-12-20 |
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- repeat- observed ham, turkey, pork roast, and mac n cheese all without date marks. pic stated the items were prepared yesterday. cdi- pic w |
| 2018-12-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce, peppers, produce, cucumbers, and heads of lettuce, above rte foods in cooler 2. cdi- pic was able to correct the storage order. note: pic was provided with a mcp |
| 2018-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed coffee dumped into the hand sink and the pic fill up water pitcher at the hand sink. cdi- education was provided to the pic on the violation. |
| 2018-05-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no qac based test strips available [ for use. verification required. |
| 2018-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. repeat violation. |
| 2018-05-14 |
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 multiple packages of deli meats, cooked chicken, cooked beef, noodles, potatoes, chili, beans and corn with beans not date marked. |
| 2018-05-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several open packages of dry goods not properly covered/protected. cdi items placed in covered containers. |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk-in cooler. |
| 2017-05-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat food in the walk-in cooler. cdi-product relocated. |
| 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 observed an in-house made onion marmalade (cooked onions) and lemon curd (lemon juice and cooked egg whit |
| 2017-05-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel cleaner stored on food prep table and a spray bottle of sanitizer stored on rack hanging above food products. cdi-items relocated. |
| 2017-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan vents, shelving and liners in walk-in cooler with build-up and debris. |
| 2017-01-05 |
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 prepped salads at 50f cooling tightly covered in the walk-in cooler. cdi |
| 2017-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed blades to both manual can openers soiled. repeat4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanit |
| 2016-09-16 |
40 |
3-302.15 raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. observed carrots, celery, and mushrooms that were not washed before being cut. advised to wash product before cutting the product. |
| 2016-09-16 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee in kitchen preparing food without a hair restraint. advised to wear a hair restraint. |
| 2016-09-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed bulk pimento cheese cooling down with plastic wrap tightly c |
| 2016-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with build up. cdi - pulled can opener to the dishpit for a proper cleaning procedure. |
| 2016-09-16 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed the mens employee bathroom with the automatic faucets not running for 15 seconds. advised |
| 2016-06-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottles stored above food in walk in freezer and refrigerator and employee personal food stored above catering food in walk in cooler. cdi- empl |
| 2016-06-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a couple chicken breasts in fridge that were partially raw, pic said they had just been partially cooked 10 minutes ea |
| 2016-06-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed house made caeser dressing made with tcs whole milk date marked for 17 days ago. observed chic |
| 2016-06-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p maintain quat sanitizer at 150-400 ppm. observed quat sanitizer above 400 ppm in sanitizer spray bottle. cdi- bottle emptied and refilled with proper strength quat sanitizer. |
| 2016-06-02 |
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 pans of stacked sandwiches that had just been made that were tightly wr |
| 2016-01-25 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed facility did not carry any chlorine test strips for the mechanical dishmachine. cdi - advised to get test strips for the dish machine and to stop usi |
| 2016-01-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepared lettuce on the prep table at 51 f. this lettuce was wrapped with pla |
| 2016-01-25 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed pink build up inside the ice machine. cdi - recommended to clean more frequently. |
| 2016-01-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked pork in the freezer uncovered without any protection from contamination.cdi - provided plastic wrap to the container to cover product. |
| 2016-01-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs at the handsinks in the mens and womens bathrooms. cdi - provided handwash signs for the handsinks. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observ |
| 2016-01-25 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact ready to eat apples to place on sandwiches. observed fo |
| 2015-09-28 |
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 vegetable soup with date marking 5 days past required discarded date. cdi soup discarded. |
| 2015-09-28 |
34 |
(general comment) 4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfprovide thin probe thermometers; did not observed thin probe thermometer for checking thin foods. |
| 2015-09-28 |
4 |
(general comment) 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table.cdi drinks discarded and/or properly placed. |
| 2015-09-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc) |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on equipment, utensil buckets, and on surfaces throughout kitchen. also observed mildew build up in ice scoop bucket. |
| 2015-06-18 |
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. observed scoop handle stored in sugar used for coffee and tea. |
| 2015-06-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. re-label faded labels on dry ingredients. |
| 2015-06-18 |
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 open packages of deli meat that did not have a date label. employee stated package was opened today and will more than likely be us |
| 2015-02-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food stored on floor of freezer. |
| 2015-02-26 |
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 items such as diced chicken and chicken salad in cooler without any date labels. cdi-items labeled. |
| 2015-02-26 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a carton of moldy strawberries in walk in cooler. cdi-discarded. |
| 2014-11-03 |
33 |
3-501.13 use approved thawing methods. observed ricotta cheese thawing under small trickle of water. thaw in completely submerged running water. |
| 2014-11-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee posessions such as nail polish, cups, and coats stored amongst items used by facility. |
| 2014-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw meat stored in bus tub sitting directly on cooler floor. |
| 2014-11-03 |
8 |
5-202.12 (c) a self-closing faucet shall provide a flow of water for at least 15 seconds without the need to re-activate. observed employee restroom self closing faucet only operating for 7 seconds before re-activation is needed. |