| Violation Date |
Code |
Description |
| 2018-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in need of cleaning. |
| 2018-10-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips atdrink service station. |
| 2018-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping not completely submerged in sanitizer. |
| 2018-10-24 |
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 several items such as cut tomatoes, lettuce, deli meat, cooked mushrooms a |
| 2018-10-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed foods on salad bar without a |
| 2018-10-24 |
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 green mix without date mark. cdi, pic dated.3-501.18 discard the food requiring date labels once time/temperature window has expire |
| 2018-10-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap not accessible at hanwashing sink. cdi, soap made accessible. food employees used second handwashing sink while sink 1 was provided with soap(second hanwashing sink is 4 feet from h |
| 2018-02-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at drink service station. |
| 2018-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in sanitizer with concentration less than 50ppm quat. |
| 2018-02-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of food, squeeze bottles, without identifying label. |
| 2018-02-23 |
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 foods on salad bar without |
| 2018-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods at stir fry line, and at grill holding temperatures above 45f. foods such as lettuce, tomatoes, shrimp, and chicken were set out at 11:30 am. cdi, foods were placed in tph |
| 2017-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked scrambled eggs, sausage patties, sausage links, potato wedges all stored on hot holding display unit measuring below 135f (see temp chart). cdi all tcs foods reheated |
| 2017-10-23 |
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 multiple pans of pasta salad in sealed large containers cooling inside st |
| 2017-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous amounts of live fruit flies in kitchen area. |
| 2017-10-23 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed ice build up on door to walk-in freezer in need of immediate removal. (door cannot close). |
| 2017-06-21 |
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 build up in need of cleaning. (surfaces of hood systems in need of general cleaning). |
| 2017-06-21 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split / torn gasket on stand up cooler unit in need of repair / replacing. |
| 2017-06-21 |
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 handles stored down in dry food products. |
| 2017-06-21 |
37 |
no points deducted3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed large bag of cocoa in dry storage room |
| 2017-06-21 |
36 |
no points deducted6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies at drink station area. |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
| 2017-02-10 |
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 build up in need of cleaning. (observed dirty dishes pilled on top of clean unused tilt kettle hanging over food |
| 2017-02-10 |
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 numerous containers of deli sandwiches prepared for catering later today co |
| 2016-10-26 |
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. multiple cut produce items and cooked foods at front service area and walk in cool |
| 2016-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 3-602.11 multiple in use containers of dry mixes, oils, seasonings, and dry mixes no labeled per the rule. label all.comment:food |
| 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. 3-305.12 food mat not be stored under sewer lines. bus tub of potato chips, two large boxes of potatoes, grill oil, boxes of syrup and woo |
| 2016-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employee's working preparing foods and breaking down breakfast, setting up for lunch service with no hair restraints on |
| 2016-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than 10 plastic containers and eight metal containers stacked nested together while wet. allow washed utensils to completely dry before stacking/ nesting them together. |
| 2016-10-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service bowls, containers, and coffee filters throughout facility not protected during storage. pic corrected storage of some ite |
| 2016-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked at dish area. |
| 2016-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. observed quat sanitizer buckets at weak concentration. buckets dumped and refilled with proper concentration. |
| 2016-06-16 |
21 |
repeat - 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. -pfobserved whole cooked chicken inside walk-in cooler that was made yesterday and will be used to put in soup for to |
| 2016-06-16 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some metal pans, chopped/dicer, slicer, and a few knives stored with food debris remaining. cdi - removed and taken to dish area to be cleaned |
| 2016-02-09 |
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. -pfobserved |
| 2016-02-09 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a couple pans of lasagna in walk-in cooler with only freeze date. product had been thawed and needed an updated date on pro |
| 2016-02-09 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved plastic containers and metal pans stacked on dish shelf with stickers and sticker residue remaining. improvement has been noted from previous i |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pcan opener blade with residue, lettuce spinner with lettuce remaining inside, sticker residue left on plastic containers. cdi - cleaning process started. 4-501.1 |
| 2015-10-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfconsumer advisory for undercooked menu items missing disclosure statement and asterisk indicators by menu items. pi |
| 2015-10-28 |
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. -pham in walk-in cooler dated 10/19 - out of date. cdi - product discarded. |
| 2015-10-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms.no covered bin in unisex employee restroom. |
| 2015-10-28 |
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. -pfmultiple pans of pasta in reach-in cooler on back cook line stacked and cooling with |
| 2015-06-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed 5 stacks of single use paper trays and styrofoam trays stored with the food side up and unprotected. |
| 2015-06-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 pans stacked while wet next to the 3 compartment sink on a drying rack. |
| 2015-06-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2015-06-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one quat sanitizer bucket at 0ppm concentration. cdi- bucket was emptied and refilled at the proper concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean |
| 2015-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use paper trays and single use styrofoam trays stored food contact surface facing up and uncovered. |
| 2015-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk in a metal pitcher near the coffee dispensers above 45f and uncooked pizzas with cheese and tomato sauce on them being stored at room temperature (see chart for temperatur |
| 2015-02-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at less than 150ppm quat concentration. cdi- bucket was emptied and refilled at the proper concentration. 4-601.11(a) equipment food contact surfaces and utensils |
| 2015-02-10 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling leaf lettuce with his bare hands and another employee packaging and handling cookies wi |
| 2014-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the serving area that were above 45f (see chart). cdi by placing any foods above 45f into a reach in cooler for rapid cooling. |
| 2014-10-03 |
35 |
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 labels missing t |
| 2014-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with minor mold growth on the inside and one soiled plastic container stored clean. cdi by placing work order for the ice machine and re |