| Violation Date |
Code |
Description |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed high temp thermometer with water inside display and fryer out of service. repair call already placed for fryer and pic states one service visit has already occurred. -2- repeat |
| 2018-11-08 |
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 serving spoons stored in rack hanging basket getting handwashing water on them during the handwashing process near the d |
| 2018-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine not working today. 3-comp sink is use. one service visit already to repair. -1- |
| 2018-09-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets on arm of food employee. -0- |
| 2018-09-21 |
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 tightly wrapped cut cantaloupe and honeydew melons cooling in walk in cool |
| 2018-05-22 |
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 buildup on the wall to the left of the fryer sta |
| 2018-05-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic pans on the floor under drying rack near the dish machine. -0- |
| 2018-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans near the dish machine. -0- |
| 2018-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on soup ladles and stacked plastic pans. sticker residue present on the outsides of stacked pans with food contact surface of the next pan tou |
| 2018-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed drain pull metal hook stored in the basin of the handsink to the far right when facing the deli at the beginning of the inspection. -1- |
| 2018-01-17 |
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: found roast beef, pastrami, garlic bologna, liverwurst, copacola opened but with no date marking. cdi- p |
| 2018-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee lunch on retail shelves in walk-in cooler. |
| 2017-10-13 |
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. found tub of lettuce / tomatoes in walk-in cooler with cutting utensils laying o |
| 2017-10-13 |
33 |
3-501.13 use approved thawing methods. found meatballs in standing water in sink, said to be thawing, at 73 f internal temperature. cdi- meatballs voluntarily discarded. |
| 2017-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found spinach at sandwich make station and cut romaine at wok prep cooler above 45 f. cdi- both moved to blast chiller for rapid cooling. |
| 2017-07-27 |
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: at 3:25 pm found most itemson hot b |
| 2017-07-27 |
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: foundopened bologna and capricolla not dated in deli case. 3-501.18 discard the food requiring date labels once time/temperature window has |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found wedge salad and cut lettuce on salad bar above 45 f. cdi- voluntarily discarded. found tomatoes and cut leafy greens in sandwich make top significantly above 45 f. fan apparently |
| 2017-07-27 |
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: found meatballs in low boy cooler at 100 f. deli manager did not know why meatballs had been reheated then placed in low boy. determ |
| 2017-07-27 |
14 |
.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: observed slicer with 7:45 pm written on it as time for next cleaning. observed this at 3:54pm and slicer was significantly soiled. associate who had wri |
| 2017-04-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one rotisserie chicken in holding with no tphc label at 127 f. discarded voluntarily. |
| 2017-04-06 |
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 chicken tenders on table top in preparation for packing as a take-out order. chicken tenders were in temperature ranging fr |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed opened chubs of deli meats wrapped and in case at temperatures above 48 f. see temperature chart above. deli manager had associate take temperatures of all deli meats in case a |
| 2017-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat hanging on retail shelves and with sleeve draped over handsink splash guard. |
| 2017-01-09 |
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: observed mongolian beef coming off |
| 2017-01-09 |
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 reaching sanitization temperature. final rinse readout was less than 100 f. temperature disk read 145 f after pass thru. cdi |
| 2016-10-19 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution in 3-comp sink soiled while in use. high temp dish machine is awaiting repair so 3-comp sink is the only means of cleaning. |
| 2016-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: found commercially packaged salmon cream cheese dip containing cold smoked salmon. ten day follow-up to see consu |
| 2016-10-19 |
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 : found capicola at 43 f in deli case after five days. tcs foods requiring date marking may be held a max |
| 2016-07-26 |
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: found cut and packaged camembert with expiration of 8/8 on publix label. produict is a soft cheese. sta |
| 2016-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, turkey, above 45 f in salad bar. cdi- turkey pulled and taken to chill to below 45 f. |
| 2016-05-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed blood from the roast beef going into the turkey wrapping next to it in the deli case. cdi - pic voluntarily discarded the turkey. |
| 2016-05-03 |
45 |
. 4-501.11 maintain equipment in good repair. observed external thermometer reading at 34f. the external thermometer was not properly functioning. repair and ensure proper function. -1- |
| 2016-01-28 |
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 provide manufactures data on all cheeses not found on the exemption list in the annex 3 or use 7 da |
| 2015-11-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several deli meats without date marking. most items were recently opened. manager voluntarily discarded 2 pieces. |
| 2015-11-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 soups in soup kettles at less than 135 f. heat inadvertantly left off for approximately 2.5 hours. soup was reheated to over 165 f and unit was turned on. |
| 2015-07-16 |
36 |
6-501.111 controlling pests - pf observed multiple flies. provide enhanced fly protection. |
| 2015-07-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf maintain handsink easily accessible at all times. observed utensils on front of handsink. gave instruction. |
| 2015-04-30 |
33 |
3-501.13 thawing - c observed bags of pre-cooked rice in prep sink with water running in one area. use method which will keep water flowing over product. |
| 2015-04-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed prep sinks with gritty residue. maintain all prep sinks free of build up. |
| 2015-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed prep cooler next to wok and blast chiller not functioning upon arrival. observed all foods in unit above 45f. see temperature chart. all items were in unit overnight. temperat |
| 2015-01-21 |
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. observed 3 small pieces of various deli meats in cases without date marking. cdi by discarding. |
| 2015-01-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed chicken and wild rice soup, 128f and new england clam chowder 131f at soup island. cdi by reheating to 165f. observed multiple bags of back up soups stored in hot holding cabin |
| 2015-01-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked black plastic containers. |
| 2015-01-21 |
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. observed time as a public health control |
| 2015-01-21 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. food contact surfaces must be sanitied at a minimum of every 4 hours and more often as needed. did not observe any sanitizer readily available for use throughout deli or baker |