| Violation Date |
Code |
Description |
| 2018-02-13 |
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 shelving in front service area cover deteriorating making shelves absorbent. |
| 2018-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes . cdi instructed to air dry dishes and rewashed. |
| 2018-02-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand wash disabled due to repair. set up hand wash in prep sink in rear handwash. 10 day verification required. |
| 2018-02-13 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed handsink disabled due to faucet malfunction. cdi setup prep sink in rear kitchen as handwash until parts could be obtained to repair handsink 10 day verification required. |
| 2017-10-12 |
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 laminate on cabinet shelves disintegrating exposing absorbent particle board |
| 2017-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in refrigerators in need of replacement. |
| 2017-10-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy available on site at time of inspection . cdi provided employee health policy pic state sh |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk at 57 degrees in ice bath, cheese and spinach above 45 degrees cdi discarded products. |
| 2017-03-29 |
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 all items using time as a |
| 2017-03-29 |
45 |
. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed laminate on shelving for front cabinets has degraded exposin |
| 2016-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in reach in coolers and faces of equipment need to be wiped down. |
| 2016-11-15 |
45 |
4-101.19 nonfood-contact surfaces - c observed laminate on shelves under buffet in front service area has deteriorated exposing absorbent particle board underneath. |
| 2016-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and salsa at greater than 45 degrees. cdi placed on time and provided tphc forms. |
| 2016-11-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have buildup of mold . |
| 2016-02-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present with food safety certification. |
| 2016-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed scrambled eggs hot held at 119 f on buffet. cdi-discarded |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk, cut melons, sliced cheese and hb eggs cold held above 50 f. |
| 2016-02-19 |
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 canadian bacon not date marked. cdi- date marked |
| 2016-02-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility could not provide a thin diameter probe and in need to temp their foods. vr |
| 2016-02-19 |
45 |
.4-501.11 maintain equipment in good repair. observed dishwash machine not operating properly with hot water at a minimum of 120 f. vr |
| 2016-02-19 |
46 |
4-501.110 the temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49oc (120of). pf observed chemical sanitizing dishwasher cleaning solution temperature to be 98.6 f. vr |
| 2015-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue and spills on interior floor of both reach in coolers. better cleaning needed. |
| 2015-07-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks remain inside reach in cooler to the right of the ovens. |
| 2015-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed four insulated tubs holding foods under temperature control. one tub held a non-tcs food. a second held butter, which measured 39f. the remaining two tubs held cream cheese whi |
| 2015-07-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present today. |
| 2015-06-05 |
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 hood light out. transitional item - must be repaired by 8-4-15. |
| 2015-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks in reach in to right of ovens. transitional item - must be replaced or repaired by 8-4-15. 4-502.11(a) maintain utensils in good repair. observed both rubber spatulas were cracked and no lo |
| 2015-06-05 |
14 |
|4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine in kitchen dispensing 0 ppm chlorine into final rinse. after machine was primed several times, emptied and refilled, primed again, emptied and refilled again, it eventually |
| 2015-02-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. observed several open containers of food items (granola, blueberries, sour cream, salsa, cheese etc) not under food shields. cdi by placing all items under food shields |
| 2015-02-20 |
33 |
3-501.13 use approved thawing methods; under cold running water, in refrigeration or as part of the cooking process. observed package of canadian ham thawing in container of standing water. |
| 2015-02-20 |
20 |
\3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed sour cream 50 and shredded cheddar 52f at buffet area. cdi by placing more ice under product containers. |
| 2015-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations; 50-200ppm of chlorine at dish machines. observed 0ppm dispensing at bar dish machine. machine was not being used at time of inspection. |
| 2015-02-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. observed no soap or paper towels at hand sink behind bar. bar was not being used at time of inspection. cdi |