| Violation Date |
Code |
Description |
| 2018-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on walk in cooler shelves and hand sink faucet handles. clean all. |
| 2018-11-07 |
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. -pf beef roast cooling at room temperature on counter. cdi - placed in walk in cooler f |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salad holding above 45f on buffet. cdi - placed on tphc for today; procedure left with pic to complete and hold on file. |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food debris and build up from shelves in walk in cooler and walk in cooler door gasket. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. shelves in walk in cooler becoming rusty. replace as needed. |
| 2018-06-20 |
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 tuna salad and chicken salad cooling with tightly wrapped in the walk in cooler. cd |
| 2018-06-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler. have cleaned. repeat. |
| 2018-03-08 |
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 not wearing gloves while preparing salad. cdi-stopped the employee, instructed to wash their han |
| 2017-11-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during most of the inspection. the cfpm showed up at the very end. a certified food protection manager must be o |
| 2017-11-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a container of tomato paste in the walk in cooler with mold buildup. cdi-the product was discarded. |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler. have cleaned. |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer. cdi-the slicer was properly cleaned and sanitized. repeat. has |
| 2017-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken in two different locations stored above ready to eat product. cdi-both containers of chicken were moved to the bottom shelf. |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floors of the walk in freezer. have cleaned. |
| 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 rice that was cooling with tightly covered wrappings in the walk in cooler. |
| 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 rice that did not fully cool from the night before. the rice was between 51-59f. cdi-the rice was discarded. |
| 2017-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer. the slicer had not been used today. cdi-the slicer was cleaned and sanitized. |
| 2017-06-27 |
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 roast beef cooling on the counter at 105f. cdi-the product was placed i |
| 2017-06-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. the ice machine will be cleaned today. |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the walk in cooler. have cleaned. |
| 2017-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the shelves holding the spices with buildup. have cleaned. |
| 2017-03-09 |
45 |
.4-501.11 maintain equipment in good repair. observed two torn gaskets to the tall reach in cooler. have repaired. |
| 2017-03-09 |
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 container of chicken with a date of 2/27. this is past it's time/temperature date mark |
| 2017-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at one of the hand washing sinks. cdi-more paper towels were brought out. |
| 2017-03-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2016-12-19 |
42 |
| 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-the pans were uncovered to allow for proper air drying. do not towel dry. |
| 2016-12-19 |
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 the sugar scoop handle stored in the product. cdi-the handle was mov |
| 2016-12-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site today. repeat. |
| 2016-08-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager of onsite. pic is working on the courses to become certified. |
| 2016-08-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottles with sanitizer at 0ppm. cdi-the bottles were remade and was measured at 50ppm. |
| 2016-08-24 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken thawing in a container of water on the counter. cdi-had employee put chicken under cold running water to thaw. |
| 2016-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three boxes of food stored on the floor in the dry storage pantry. observed a conatiner of salt, and a container of flour with n |
| 2016-05-10 |
34 |
.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer at facility. needs to have a thin probed thermometer available at all times. verification re |
| 2016-05-10 |
20 |
to .3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a beef base container stored on dry storage rack that requires refrigeration. cdi-the beef base was disposed of. |
| 2016-05-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bleach sanitizer concentration at 0ppm in spray bottle. cdi-the sanitizer was remade to 50ppm. |
| 2016-05-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic has been unable to renew servsafe certification due to health complications. needs certification. |
| 2015-09-23 |
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 multiple items in walkin and freezer without dates. instruction was given as to date marking requirements. |
| 2015-09-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed mold on lemons and sauce. items were discarded. |
| 2015-05-28 |
47 |
& & 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed lids / handles to bulk dry food bins collecting food debris in need of cleaning. |
| 2015-05-28 |
45 |
4-101.19 nonfood-contact surfaces - c; keep non-food contact surfaces in good repair; observed stand up cooler with frozen compressor only allowing unit to cold hold at 52 degrees f; at time of inspection no phf products were stored inside unit. |
| 2015-05-28 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer at proper concentration levels. observed sanitizer available measuring to high bleaching out test strips. |