| Violation Date |
Code |
Description |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove soiled buildup from exterior of fryer and interior of cold hold storage. 0 points. |
| 2018-09-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. one quat sanitizer bucket was registering less than 200 ppm. cdi bucket was changed to be in between |
| 2018-09-10 |
36 |
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 facility has a self servic |
| 2018-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple of food containers stored as cleaned with date marking stickers still on them. cdi- containers were moved to dish machine for washing. 0 poin |
| 2018-09-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored directly over bagged lettuce in walk in cooler. a bucket of pickles was stored on the walk in cooler floor. ice bin was left opened. cdi- foods were u |
| 2018-09-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing at hand washing sink near grill station. cdi- paper towels were installed during the inspection. -1 point. |
| 2018-03-06 |
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 salsa, turkey , and feta cheese with greater than 7 day date labels . cdi relabled products . improvement made in this area the |
| 2018-03-06 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine unable to reach required temperature to sanitize dishes. maint. contacted and problem found parts ordered |
| 2017-11-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front handwash with no paper towels . cdi paper towels changed. |
| 2017-11-28 |
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 ham and bbq with no date labels . cdi discarded.3-501.18 discard the food requiring date labels once time/temperature window has |
| 2017-11-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of replacement or resurfacing. cdi pic took cutting boards out of service. • |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit in need of replacement. -0 points- |
| 2017-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats throughout the facility. |
| 2017-09-18 |
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 hash cooling in prep unit tightly covered and in too great of volume to f |
| 2017-09-18 |
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 hash cooling in prep unit in volume and covered at insufficient rate to meet cooling parameters. cdi cooling method change |
| 2017-09-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed rear handwash without soap at time of inspection. cdi pic instructed employee to change soap. |
| 2017-09-18 |
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 employee washing dishes going between dirty and clean dishes |
| 2017-06-06 |
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 cream cheese and ricotta cheese opened and held greater than 24 hours without date label. cdi labeled. |
| 2017-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats throughout facility. |
| 2017-02-22 |
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 walls in dish area where sink meets wall moldin |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-02-22 |
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 feta cheese, cream cheese with no date labels after opening. cdi labeled products.3-501.18 discard the food requiring date label |
| 2017-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes in breakfast area and in rear hot holding less than 135 degrees. cdi discarded product. |
| 2016-11-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of replacement or resurfacing. -0 points- |
| 2016-11-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links in rear kitchen overstacked and below 135 degrees on top layer. cdi discarded top layer. observed sausage gravy on hot bar below 135 degrees cdi discarded. |
| 2016-11-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee washing dishes change gloves without hand wash between glove change to go from working with dirty to clean dishes. cdi by instruction. |
| 2016-09-01 |
45 |
4-501.11 maintain equipment in good repair. observed freezer door unable to close properly. |
| 2016-09-01 |
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 utensils stored in water that was ~120f. |
| 2016-09-01 |
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 a bulk cereal di |
| 2016-09-01 |
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 opened commercial containers of pulled pork and feta cheese without datemarks on them. cdi- datemarks added. 3-501.18 discard th |
| 2016-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk cartons in a reach in cooler above 45f (see chart). the cooler was operating with an ambient temperature of ~51f. cdi- all tcs products removed from reach in cooler. fa |
| 2016-09-01 |
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 a pickled cucumber without gloves on. cdi by instruction. |
| 2016-09-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee change gloves after handling raw protein without washing hands before donning new gloves. cdi by instruction. |
| 2016-05-25 |
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 cheese sauce made on 5/24 at 48f in a reach in cooler. all other foods in this cooler were ~41f. employees stated the foo |
| 2016-05-25 |
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 opened container of hummus without a datemark and an opened gallon of milk without a datemark. |
| 2016-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda 'gun' at the bar with debris accumulation on the inner nozzle.4-501.114 maintain sanitizer at correct concentrations. -p observed one sani |
| 2016-05-25 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one quat sanitizer bucket at 0ppm concentration. |
| 2016-02-01 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c ensure the pressure gauge for the hot water sanitizing dish machine is accurate within 2 psi. observed a reading of 55psi while the machine is not running. |
| 2016-02-01 |
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 one chub of cappicola opened on 1/17 in the walk in cooler and a portion of roast beef opened o |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal containers stacked clean with sticker residue on them. cdi- items set aside for recleaning. improvements made since last inspection. 4-602 |
| 2015-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ovens on the cook line with large deposits of grease accumulation in them. |
| 2015-10-21 |
45 |
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 observed robot coupe food processor with a large crack in the plastic component that hous |
| 2015-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers in the clean equipment storage room and wet stacked ramekins near the ketchup and mustard pumps. |
| 2015-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roasted zucchini and tomatoes used as plate garnishes being held at room temperature on the cook line (see temp chart). observed malfunctioning compressor on walk in cooler in |
| 2015-10-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links on the buffet line below 135f (see chart). cdi- items reheated to above 165f (see chart). |
| 2015-10-21 |
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 plastic container of queso cheese sauce in a reach in cooler at 50f in the center of the food. the food was prepared o |
| 2015-10-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed mold growth in the ice machine and one soda 'gun' at the bar with debris accumulation inside the nozzle. 4-601.11(a) equipment food contact sur |
| 2015-10-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed 2 hand sinks in the kitchen without signs posted notifying employees to wash their hands. signs provided today.6-301.11 provide soap for handwashing at each handsink. -pf observed hand sink in th |
| 2015-07-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand soap or paper towels at new hand sink in kitchen. cdi- restocked |
| 2015-07-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open coffe cup beverage and water bottle stored with food or on food contact surfaces. cdi- removed |
| 2015-07-09 |
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 dishwasher handling soiled dishes then clean dishes without han |
| 2015-07-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not sanitizing at time of inspection. 129 f. onsite staff repaired. re temped at 164 f. 4-601.11(a) equipment food contact surfa |
| 2015-07-09 |
15 |
3-306.14 returned food and re-service of food previously served and unprotected may not be reserved. observed sausage and potatos brought back from unprotected private buffet was placed into hot hold for general reservice after private event ended. cdi- d |
| 2015-07-09 |
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 multiple cooked tcs foods not date marked, including but not limited to thawed cooked meats with defrost date not filled in. cdi- d |
| 2015-07-09 |
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 in bins with food debris. |
| 2015-07-09 |
43 |
4-502.13 single-use utensils may not be washed and reused. observed employee washing disposable gloves in non- hand sink. cdi- instruction provided |
| 2015-07-09 |
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 excessive mold at frp at utenisl wash area. |
| 2015-03-11 |
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 excesssive mold on frp on wall and unit at dish |
| 2015-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed self closing hot hold equipment not closing properly. vr |
| 2015-03-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed coke in a bag sitting on flor under soda machine. cdi- removed off floor |
| 2015-03-11 |
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 oatmeal cooling in hogh volume plastic container in walk in cooler, rate 1 |
| 2015-03-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot held under 130 f at breakfast bar and cooked potatos hot held less than 125 f in kitchen. cdi- thpc and reheated to above 165 f |
| 2015-03-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils including slicer and tea urn nozzles and mallet. cdi- removed to clean |
| 2015-03-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed facility has not installed new hadn wash sink yet. facility still on u status until installed vr |
| 2015-03-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employe beverage stored atio prep unit. cdi- removed |
| 2014-12-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw protein stored above ready to eat foods(butter) on speed rack in walk in cooler. cdi- reorganized |
| 2014-12-09 |
16 |
3-401.11 cook foods to required cook temperature. observed partially cooked chicken on speed rack in walk in cooler. facility does not have an approved non-continuous cook application. application given cdi- chicken discarded |
| 2014-12-09 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f . observed cooked pasta dish cooling in double covered speed rack in walk in cooler the next day at 47 f. cdi- discarded |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed cooked potatos hot held at 129 f. cdi- reheated to above 165 f |
| 2014-12-09 |
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. observed food employee bare hand contact english muffin toast twice. cdi- retoasted; instruction provided |
| 2014-12-09 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked pasta cooling in walk in cooler covered by tray and saran wrap and secondary cover for entire speed rac |
| 2014-12-09 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed excessive mold growth on caulk between dish sink an frp. |
| 2014-12-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed chub of roast beef 8 days past prep date and chili at 43 f 9 days past prep date. cdi- discarded |
| 2014-12-09 |
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. observed dish washer handling soiled and clean utensils interchangebly wit |