| Violation Date |
Code |
Description |
| 2018-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. points not increased as most shelves throughout facility were clean today. |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated to laundry bin. |
| 2018-11-26 |
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 chicken salad cooling in flip top cooler. cdi - relocated to blast chiller for rapi |
| 2018-11-26 |
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 mash potatoes dated 11/16 in walk in cooler. cdi - discarded. |
| 2018-06-26 |
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. clean build up on floors under cook line, especially near |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from shelves in walk in cooler. |
| 2018-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. a few house flies noted in kitchen area. continue working with pest control service provider to eliminate pests. |
| 2018-06-26 |
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 chicken salad cooling in flip top and chicken corn chowder and chicken veloute cool |
| 2018-06-26 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p chicken corn chowder and chicken veloute dropped 3 degrees and 0 degrees respectively after 20 minutes; these products are not likely |
| 2018-02-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cream of mushroom soup reheated to 122f and put into pan for hot holding. cdi - pic placed cream of mushroom soup on stove and heated over 165f. -1.5 |
| 2018-02-14 |
25 |
3-302.14 protection from unapproved additives - p food shall be protected from unapproved additives. observed curing salt in the facility that is unapproved. cdi - pic placed this in the teaching kit as a prop for demonstrating additives and seasonings to |
| 2018-02-14 |
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 sliced tomatoes and items in the walk in cooler with tight wrapping while |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on the walk in cooler and rusty shelving in walk in and separation to the right upper wall with the insulation exposed in the freezer. -1- repeat |
| 2017-11-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups at the front counter with lip area exposed. -0- |
| 2017-11-08 |
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 unlabeled salt, pepper and blended oil at the cook line. -1- repeat |
| 2017-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dead fly in the basin of the handsink that had fallen from the fly strip located above the handsink. cdi - pic cleaned the handsink basin and moved the fly stri |
| 2017-09-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle cell phone, payments and coming in from outside without handwashing. employee then attempted to resume food service. repeat -2- |
| 2017-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled measuring scoops stored as clean on the baker's shelf. cdi - items moved to 3-comp sink for cleaning. -1.5- |
| 2017-09-08 |
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 house made ranch dressing, chicken salad and other tcs foods without date markings in the prep cooler. cdi - pic directed ehs to ba |
| 2017-09-08 |
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 unlabeled oils and spices at the cook line and one condiment in the flip top unlabeled. -0- |
| 2017-09-08 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed small aluminum single-use baking pans being re-used in the baking station. -.5- |
| 2017-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in the walk in cooler to the left of the doorway. -0- |
| 2017-09-08 |
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 water leaking under the loosened floor tiles at the door of the walk in cooler |
| 2017-09-08 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed 3 of 9 lights out under the hood system. -0- |
| 2017-04-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed buildup inside black bins used for storing utensils located throughout the kitchen. -0- |
| 2017-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water on the lid of pasta salad located under condenser fan that is possibly dripping. -0- |
| 2017-04-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed front counter menu board stating eggs are cooked any style, but no reminder stting the health risks assoc |
| 2017-04-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottle of sanitizer at 50 ppm hanging on shelf near the mop heads. cdi - pic refilled to correct concentration. -3- repeat4-601.11(a) equipment food cont |
| 2017-04-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed less than 100f for more than five minutes at the handsink in the kitchen and at the one behind the front counter. cdi - hot water flushed until over 100f. -2- repaeat |
| 2017-04-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling raw shelled eggs and move trash bin without a handwash prior to resuming food service. cdi - hands were washed. -0- |
| 2017-02-17 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsinks in the kitchen and in the women's restroom reading 84 and 81f, respectively. cdi - sinks both were flushed over two minutes prior to reaching 100f. -2- repeat |
| 2017-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris inside blender and mixer parts. cdi - items placed in 3-comp sink for cleaning. 4-501.114 maintain sanitizer at correct concentrations whe |
| 2017-02-17 |
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 tcs foods prepared on 02/16/2017 date marked 02/15/2017. cdi - pic corrected all dates to reflec |
| 2017-02-17 |
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 vent in the ceiling of the women' |
| 2017-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on the hood exhaust closest to the wall while facing the cook line. clean. -0- |
| 2017-02-17 |
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 grab-n-go contain |
| 2016-12-07 |
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 tight wrapping used on items that are cooling. use one of ht above-mention |
| 2016-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in handsink. cdi - sink cleaned.5-202.12 provide at least 100f water at handsinks. -pf observed hot water at 86f at beginning of inspection. cdi - ho |
| 2016-12-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed whole turkey cooled from previous night at 48f. cdi - pic voluntarily discarded. -0- |
| 2016-12-07 |
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 unlabeled oils on the grill. label these with the common name of the item. -0- |
| 2016-12-07 |
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 grease spill under cooking line. clean. -0- |
| 2016-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked, freshly washed bus tubs wet nested on the clean drain board of the bakery 3-comp sink. separate these and allow to air dry before stacking. -0- |
| 2016-12-07 |
43 |
4-904.11 (a)display and handle single-use and single-service articles to prevent contamination. observed unwrapped paper cupcake cups. keep these covered. -0- |
| 2016-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed food employees wearing wiping cloths and wet wiping cloths stored on cutting boards. keep these in sanitizer between uses. repeat -1- |
| 2016-09-06 |
54 |
observed missing light shield endcap in the freezer today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-09-06 |
45 |
observed a crack on the slicer today.4-501.11 maintain equipment in good repair. |
| 2016-09-06 |
39 |
observed 0ppm in the sanitizer bucket today. refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-06 |
21 |
observed garlic and oil mixture, brie, and cut ham with no date on them. ham discarded and garlic mix was back dated to correct.observed caesar dressing that had been made on 8/29 and should have been discarded on the 4th-discarded today to correct.3-501 |
| 2016-09-06 |
14 |
observed sanitizer in the 3 comp. sink at <150ppm quat. concentrate bottle changed out for new and retested to correct.maintain at 200-400ppm4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-09-06 |
11 |
observed molded dough and molded parm. cheese in the facility. discard food items that are no longer safe to consume. products discarded today. |
| 2016-06-15 |
13 |
observed ground beef stored directly next to whole muscle beef. separated during inspection to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-06-15 |
18 |
observed veggie soup that had been cooling since yesterday afternoon and it still had not fallen below 45f in the middle of the product. the exterior of the product is 45 and the interior was 47-48f. product discarded during inspection.3-501.14(a) quick |
| 2016-06-15 |
21 |
observed smoked salmon that was stored at >45f today and it was past 4 days- discarded during inspection. observed red pepper aioli, tomato vinegarette, and peanut sauce that was stored at 41f and had been made >7 days prior- discarded during inspection |
| 2016-06-15 |
31 |
observed veggie soup that had cooled over night in a deep portion, stored inside of a plastic, tightly covered container.discarded to correct.use blast chiller to get product to 45f or less and then store in the walk in cooler. other methods such as shal |
| 2016-06-15 |
36 |
6-202.13 insect control devices, design and installation - cobserved fly strip over prep table today- removed during inspection. |
| 2016-06-15 |
20 |
observed the flip top cooler not holding at 45f or less today. foods were stocked 30-45 minutes prior from the walk in and once found out of temperature the pic put them in the blast chiller until they fell to 45f or less.do not use this unit until repai |
| 2016-06-15 |
42 |
observed dishes being towel dried instead of being air dried.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-06-15 |
45 |
observed torn gaskets on two units. observed rusted shelving in the walk in.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf |
| 2016-06-15 |
54 |
observed low lighting in the walk in cooler and some prep areas.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-06-15 |
39 |
observed wet wiping clothes on the counter and observed many employees with cloths around their waist which they wiped their hands on.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-02-18 |
14 |
observed a bottle of sanitizer on the line with 0ppm quat. bottle refilled today to correct.maintain quat at 200-400ppm(company does allow for it to go as low as 150ppm on this product).4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-02-18 |
11 |
observed dented cans stored in the dry good/recieving room. they were set aside today so they will not be accidentally used.3-202.15 food packaging has be in good condition, intact and protect the food inside. |
| 2015-11-17 |
21 |
observed salsa not date marked today and another tcs product- discarded during inspection. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs items(orzo, fish stock, smo |
| 2015-11-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed beef roast that had been cooked the night before, was placed into the blast chiller until it reached 70 and then was placed |
| 2015-11-17 |
31 |
observed beef roast that had fallen to 70f or less before being placed into the walk in cooler via the blast chiller. the beef roast was covered and placed near the walk in door. product discarded today. pic and inspector discussed using blast chiller |
| 2015-09-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips onsite today and chlorine sanitizer is used in the bottles. strips provided today to correct. |
| 2015-09-16 |
21 |
to 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked chicken and the end of deli roast beef without dates today- back dated to correct. |
| 2015-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken that was clearly still undercooked stored in the walk in today- product was only cooked to 145f according to th |
| 2015-09-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved par-cooked chicken stored over mulitple ready to eat foods in the walk in cooler today- chicken moved to the bottom shelf. |
| 2015-05-28 |
2 |
2-201.11(e) ensure food employees report illnesses, symptoms and exposure.-pf employee health policy presented by the pic does not contain a section requiring reporting exposures. cdi by providing handout with a complete policy for use in the training man |
| 2015-05-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of flies in the kitchen. advised to treat the area and maintain all food products covered until resolved. |
| 2015-05-28 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging using commercial grade equipment. -p/pf observed reduced oxygen packaged raw chicken inside the walk in cooler. vr- within 10 days facility will need to |
| 2015-05-28 |
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 beschemel sauce (milk based) stored in the walk in cooler with a 5/20 prep date (8 day hold t |
| 2014-12-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed quat sanitizer which appeared slightly low according to indicator strips in 3-comp sink. quat is a multi-level (broad spectrum) product. |