| Violation Date |
Code |
Description |
| 2018-11-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed chlorine sanitizer strips not provided. vr |
| 2018-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in sanitizer. |
| 2018-11-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees with hand jewelry. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expos |
| 2018-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2018-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer not labeled. cdi, bottle labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer at conc |
| 2018-11-02 |
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 tphc procedures not availab |
| 2018-11-02 |
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 several items with expired date marks. cdi, pic voluntarily discarded items. 3-501.17 date mark/ |
| 2018-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink in kitchen, behind door, blocked by door, trash can and mop bucket. cdi, items moved. 6-301.11 provide soap for handwashing at each handsink. - |
| 2018-11-02 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employees handle clean utensils after handling soileduten |
| 2018-02-23 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employees handle clean utensils after handling soiled ute |
| 2018-02-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up in ice machine near chute, and on walls. -improvement noted. |
| 2018-02-23 |
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 the vast majority of tcs foods with no date mark. observed foods with expired date mark. cdi, pic voluntarily discarded expired foo |
| 2018-02-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. |
| 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 no tphc procedure in place. |
| 2018-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up/residue in coolers and on cooler gaskets. repeat -improvement noted. |
| 2018-02-23 |
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 floors, under and around equipment. |
| 2018-02-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee purse stored above facility foods. observed employee food stored on flip top prep counter. ensure an area for employee belo |
| 2017-10-19 |
53 |
no points deducted6-501.12 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 issues to physical fa |
| 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. observed non-fcs of equipment with build up in need of cleaning (inside bottom surfaces of stand up cooler units). |
| 2017-10-19 |
37 |
repeat3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of bananas and packaged dry goods stored directly on floor underneath storage rack. cdi all food products properly s |
| 2017-10-19 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, a |
| 2017-05-23 |
45 |
4-501.11maintain equipment in good repair.observed broken door on reach-in cooler in need of repair.observed prep cooler not functioning in need of repair. |
| 2017-05-23 |
37 |
repeat3-305.11 (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 fruit stored in boxes stored directly on floor of k |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various deli meats, cheese, tomatoes, bacon, chicken all stored in prep cooler measuring above 45f (see chart). cdi all tcs foods pulled and placed into functioning units. vr to |
| 2017-05-23 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large container of cut melons and boiled eggs stored on cold holding unit at serving line measuring 48-53f. cdi all items discarded by staff. |
| 2016-11-29 |
22 |
repeat3-501.19 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/pfobserved no written procedures |
| 2016-11-29 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old sticker reside and food debris stuck to surfaces. cdi all dishes pulled and pla |
| 2016-11-29 |
47 |
repeat4-601.11 (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. (inside surfaces of stand up freezer, lids to dry food products). |
| 2016-11-29 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-05-25 |
53 |
general comment - 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 dust accumulation on ceiling ti |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed water building up inside bottom of pass through coolers and bottom of main prep cooler in kitchen. observed food debris inside all coolers and freeze |
| 2016-05-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed scored cutting board on top of prep unit and small scored cutting boards stored on shelf above prep table in kitchen. |
| 2016-05-25 |
37 |
general comment - 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved a bowl of tomatoes and shredded cheeses out on buffet that were not protected. cdi - moved under sneeze shield. |
| 2016-05-25 |
22 |
general comment - 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/pfobserved no procedu |
| 2016-05-25 |
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 chicken breast inside bottom of prep cooler, a bag of spinach, romaine lettuce, and egg patties in one reach-in cooler, and |
| 2016-05-25 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris inside bowls stored on shelf above prep area and mold growth on deflector inside ice machine. cdi - bowls removed and rewashed; ic |
| 2016-05-25 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink on prep table upon entering kitchen and another drink on table next to coffee machines. cdi - drink was relocated. |
| 2015-11-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on drainboard of prep sink in the kitchen. cdi - drink was removed and discarded. |
| 2015-11-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved plates, bowls, and scoops stored with dried food debris. cdi - removed for recleaning. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitiz |
| 2015-11-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a bag of egg patties opened on saturday, a bag of spinach and a container of pepperoni stored inside reach-in #2 cooler not date mar |
| 2015-11-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved black bus tub stored over top of basin of hand sink across from 3-comp sink. cdi - bus tub was removed. |
| 2015-11-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 employees handling food with watches on. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contact |
| 2015-11-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris on dry storage shelving, inside bottom of pass through cooler, inside both microwaves, and inside bottom of flip top cooler where there is con |
| 2015-11-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved quat sanitizer spray bottle stored on shelf above hand sink across from 3-comp sink with a label. cdi - bottle labeled. |
| 2015-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed red bull energy drink stored on a preparation table. beverage was relocated. |
| 2015-06-30 |
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 pepperoni in a reach in cooler without a datemark and grilled vegetables in a reach in cooler w |
| 2015-06-30 |
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 facility not following the |
| 2015-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 soup ladles stored above the 3 compartment sink with debris accumulation on them. cdi- items set aside for recleaning. 4-501.114 maintain sanitiz |
| 2015-06-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. employees stated apples are not washed prior to being placed on the breakfast buffet line. apples are intended for immediate consumption. |
| 2015-06-30 |
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 dusty ventilation covers and ceiling tiles thro |
| 2015-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of apples stored on the floor near the dry storage shelving. |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 8 soup ladles' stored over the 3 compartment sink with visibly food debris on them. cdi- ladles were set aside for rewashing.4-501.114 maintain san |
| 2014-11-25 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets on reach in coolers throughout the kitchen. this item was also noted on the transitional permit. |
| 2014-11-25 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use hexagon plastic plates, paper to-go boxes, plastic bowls, and plastic bowl lids all stored uncovered and not invert |
| 2014-11-25 |
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 two single use plastic ramekins without handles being stored in dry goo |
| 2014-11-25 |
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 facility using tphc for bu |
| 2014-11-25 |
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 mozzarella cheese in a flip top cooler not dated that was opened 11/24, diced tomatoes in a reach in cooler not dated that were op |
| 2014-11-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee and water being dumped into a handsink that is directly next to a dump sink in the front service desk area. cdi by instruction, notified employees to l |