| Violation Date |
Code |
Description |
| 2018-12-13 |
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 build-up inside equipment, hood system filters (the grill). |
| 2018-12-13 |
45 |
4-502.11(a) maintain utensils in good repair.observed melted handles on utensils. discarded by pic. |
| 2018-12-13 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pfobserved dented cans stored with non-dented cans.cdi moved to designated area. |
| 2018-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved stickers, sticker residue, and food debris on utensils/containers stored as clean.cdi by sending back to wash, rinse, and sanitize.4-602.11 clean the e |
| 2018-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-05-07 |
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 inside food product. |
| 2018-05-07 |
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. -pfobserved multiple food items in cooling process covered with plastic wrap.observed l |
| 2018-05-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 2 pans of mixed vegetables stored on line < 135f.cdi by discard by pic.*stir foods frequently to ensure uniform hot holding temperatures throughout food product. |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. one large pan of mozzarella cheese in prep cooler/ top not under temperature control. cdi- pic chef tyler creech had cheese removed and placed in walk in freezer for rapid cooling. disc |
| 2017-10-19 |
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. approximately five cooked pizza's o |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal and plastic containers in main warewashing room and clean pot storage area wet nested. allow to air dry completely prior to stacking. repeat |
| 2017-10-19 |
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. dust build up on hvac vents and walls in main warewashing |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on bottom drawer units at grill and euro stations, residue on shelving units in walk in cooler 163. sticker residue on plastic containers store |
| 2017-05-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked baked potatoes at 110f and green beans at 113f inside the euro side hot holding unit. cdi by disposal. |
| 2017-05-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of salad bar items stored uncovered inside the walk in cooler in sovi to go. 3-304.15(a) discard gloves after a task is complete or any t |
| 2017-05-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on 2 soda nozzles in the dining area. |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed drinking cups, metal pans and plastic food containers stacked while wet. |
| 2017-05-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee switch from working with raw hamburger patties to cooked hamburger patties without changing gloves and washing hands. cdi by redirecting to wash hands and change gloves. |
| 2017-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean in dining area under cabinets. observed sticker residue left on the outsides of food containers stored as clean. |
| 2017-05-11 |
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 cleaning needed in the hood filters. observed cl |
| 2017-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed some plastic food containers with cracked plastic lids. resurface cutting board attached on the flip top cooler on the salad area. |
| 2017-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. observed two sanitizer buckets at 0-50ppm (below proper concentration of quat). |
| 2017-01-25 |
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 items cooling with tightly wrapped plastic covering them and cool |
| 2017-01-25 |
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 one small container of cottage cheese container opened since monday without a date label. cdi: pic back-dated cottage cheese and wa |
| 2017-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cabbage, cut melons, shredded cheese, spinach, noodle salad, and multiple other items not at proper temperatures on cold holding lines. ensure that these items are not |
| 2017-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of sausage in hot box at temperatures less than 135f. pic stated the sausage was to be thrown away in the next 5 minutes since it was the end of service. cdi: sausage w |
| 2017-01-25 |
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 cooked pasta noodles in walk-in cooling from last night in oversized container at 54f. cdi: noodles were voluntarily discard |
| 2016-10-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved a |
| 2016-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an employee handling a container of cut melon near the disposal of the prep sink, while another employee was preparing raw chicken inside the vat next to the disposal. cdi- no visi |
| 2016-10-12 |
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 one container of cauliflower and cheese sauce cooling from last night still at 49f at the center. cdi by voluntary disposal. |
| 2016-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of fried chicken in the sovi to go hot holding cabinet at 133f max. cdi by voluntary disposal. |
| 2016-10-12 |
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 deli ham and turkey that had been thawed less than 24 hours prior with the original 10/5/16 date posted. cdi- by proper date labeli |
| 2016-10-12 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed the digital gauge in the hot holding cabinet on the main cook line reading only 93f, but all products were measuring at proper hot holding temperatures. |
| 2016-10-12 |
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 the brocolli and cheese not properly cooled with evidence of tightly while |
| 2016-10-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies inside the dishroom. |
| 2016-10-12 |
49 |
5-205.15 maintain a plumbing system in good repair. repair the leak at the prep room prep sink and the handsink in sovi to go. |
| 2016-10-12 |
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 missing and undated logs fo |
| 2016-06-28 |
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 a large metal pan of mashed potatoes stored inside the walk in cooler, cooled from the night before (greater than 6 hrs) at |
| 2016-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink stored with a crate of clean eating utensils. cdi by removing to be re-washed. |
| 2016-06-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed spoiled food items mistakenly left inside a turned off cold holding drawer unit at the salad station. cdi by voluntary disposal. |
| 2016-06-28 |
16 |
b3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken breasts grilled marked to 103f and then placed on a sheet pan to cool down to reheat inside the oven prior |
| 2016-06-28 |
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. -pf observed mashed potatoes stored in a deep large metal pan, tightly covered in plas |
| 2016-06-28 |
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 food debris inside the white plastic containers used to store clean utensils. observed utensils stored on a storage rack |
| 2016-06-28 |
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 shelving and around the door gasket of walk in cooler 149, standing juice inside the entrance cabinet under the juice dispen |
| 2016-06-28 |
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 a water damaged, flaking ceiling tile inside the dry storage room. 6-501.12 fl |
| 2016-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 2 wiping cloth buckets at 0-100ppm (quat). cdi by refilling at 200ppm. |
| 2016-03-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and bags stored with dry storage items in the large dry storage room and in the dry storage of the pizza station. |
| 2016-03-24 |
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 build up on the floor under the main cook line a |
| 2016-03-24 |
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 pizza serving knives and spoons stored in sanitizer with a wiping cloth |
| 2016-03-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration between uses. observed one wiping cloth bucket at 50ppm (quat). also explained that wiping cloths must be fully submerged in the sanitizer solution. observed soiled wiping cl |
| 2016-03-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and rings other than a plain wedding band. |
| 2016-03-24 |
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 a minor amount of squeeze bottles missing labels. |
| 2016-03-24 |
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 pizzas not clearly marked w |
| 2016-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on the salad bar stored above 45f, including but not limited to: shredded cheese, blue cheese, lettuce mixes, sliced tomatoes, yogurt korma sauce, etc. cdi by remo |
| 2016-03-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked broccoli hot holding in the to go section at 122f. observed turkey sausage also in the to go section at 132f. cdi by reheating the broccoli and voluntary disposal of the |
| 2016-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an opened box of raw philly steaks stored over pizza dough inside the walk in cooler. cdi by moving the philly steaks to a lower shelf. |
| 2015-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items upstairs in sovi to go in the hot holding unit below 135f, including: pasta, peas and carrots (see temperature observations chart). |
| 2015-12-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the handsinks closest to the office reaching a maximum of only 65f. observed the handsink near the electrical panel in the dishroom with faucets not working and providing only a dribble of wa |
| 2015-12-18 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one damaged can stored on the in use can storage rack. cdi by moving to the damaged item storage area. |
| 2015-12-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets while preparing food. |
| 2015-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the shelving inside the produce cooler. remove the stickers/sticker residue from the topsof the food container lids stored as clean. clean inside the |
| 2015-12-18 |
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 damaged ceiling tiles in the dishmachine room. |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed one section of the sandwich/salad serving line storing food items 50-55f. internal thermometers read 37f. was unable to determine if temperatures were due to improper use of the unit or malfunction of t |
| 2015-09-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label 3 white rolling cambros and observed 2 small bowls of spices without labels (voluntarily disposed of 2 small bowls). |
| 2015-09-09 |
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 sauteed veggies cooked and placed into a cold holding drawer or onto the s |
| 2015-09-09 |
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 advised pic to re-word the tphc proc |
| 2015-09-09 |
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 one cut wheel of brie not date labeled. cdi by voluntary disposal. |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the following foods stored above 45f, including but not limited to: yogurt, spinach mix, spring mix, cut romaine lettuce, diced ham, diced tomatoes, cut melon and cottage cheese |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one slicer in the salad/sandwich station with dried meat debris. cdi by breaking down to be re-washed and sanitized. |
| 2015-09-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground turkey thawing above raw beef roasts. cdi by moving to the correct location. |
| 2015-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved the following store below 135f (see temperature observation chart for details): pot stickers, cabbage, rice and pizza. cdi by reheating, pot stickers, cabbage and rice to 170f a |
| 2015-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pastuerized eggs stored in a cold holding drawer at 54f. cdi by voluntary disposal. |
| 2015-01-29 |
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 potatoes cooling at 68f inside a cold holding drawer. cdi by moving to the |
| 2015-01-29 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved metal canisters of salad toppings (sunflowers, croutons, etc) stored with the lids off and not under a sneeze shield for customer self service. cdi by moving u |
| 2015-01-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed tray dishmachine unable to reach a proper final rinse temperature. gauges, thermolabel, internal thermometer and external digital thermometer |
| 2015-01-29 |
45 |
4-501.11 maintain equipment in good repair.observed euro station cold holding drawer used to store pastuerized eggs not maintaining proper 45f and below temp. observed it maintaining an internal temp of 72f. |
| 2015-01-29 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate.observed the tray dishmachine not reaching proper minimum final rinse temp. pic was encouraged to ensure that employees are doing daily final rinse temp checks. |
| 2015-01-29 |
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 clean utensils stored on a shelf directly next to the pot soaking sink. advised to allow for separation or splash gaurd t |
| 2015-01-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved dishmachine air curtain stored inside one of the main dishroom handsinks. cdi by removing these items. 6-301.12 provide paper towels or approved alternative for |