| Violation Date |
Code |
Description |
| 2018-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut lettuce cooling improperly in reach in cooler with a tight-wrap silan wrap. |
| 2018-02-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting board heavily soiled and stored at sandwich station from last night. cdi pic had cutting board removed; washed and sanitized.4-602.11 cle |
| 2018-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter being held above 45 degrees on breakfast bar. cdi pic will place on temporary tphc for today (breakfast ends at 9:30 and discard the product). |
| 2018-02-14 |
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 at time of inspection observed food employee date marking product in reach in unit. observed spring mix w |
| 2018-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit (front of sandwich station). make sure to keep in good repair. |
| 2018-02-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms, zucchini etc being stored over open bags of spring mix and ready to eat lettuce. cdi pic rearrange storage order by end of inspection. |
| 2018-02-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed dusty ceiling and vents over food preparation thro |
| 2018-02-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on food preparation surfaces in front of grill. make sure to store employee possession in a manner where |
| 2018-02-14 |
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 nonfoodsection of ice/soda machine dispenser. make sure to increase cleaning frequency. observed minor debris in reach in units. make sur |
| 2017-11-29 |
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 dusty ceiling and vents over food preparatoin. m |
| 2017-11-29 |
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 nonfood section of ice/soda machine dispenser. make sure to increase cleaning frequency. observed debris on nonfood part of slicer (backsi |
| 2017-11-29 |
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 utensils being stored above 3 compartment on bar touching detergent. cdi pic removed utensils and sent back to ware wash |
| 2017-11-29 |
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 creamer at coffee station n |
| 2017-11-29 |
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 hitting 180 f for sanitization. cdi food establishment will use 3 compartment sink in the interim and will have maintenance l |
| 2017-11-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee going from ware washing then proceed to don gloves. cdi food employee stopped and directed to wash hands after change of task. repeat points not escalated last in |
| 2017-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on slicer stored as clean. cdi pic will have it broken down to clean. repeat points not escalated overall good job with food contact surfaces. |
| 2017-08-31 |
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 employee wash knife at 3 compartment sink then. . procee |
| 2017-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg whites, eggs mixture and egg yolks cold holding on counter above 45 degrees. cdi items discarded; suggested tphc will provided paperwork for pic and discussion of how to mar |
| 2017-08-31 |
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 dusty ceilings over food preparation and ven |
| 2017-08-31 |
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 wearing watches. make sure food employees remove watches when performing food preparation.2-402.11 use head coverings |
| 2017-08-31 |
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 pork and turkey sausages date marked for 8/23. cdi items were discarded. overall, only two items |
| 2017-06-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. upon entry, observed employee cell phone sitting on food preparation area near bread and grill station. make sure to store in a manner where conta |
| 2017-06-28 |
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 dusty ceilings throughout establishment and on c |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in cooler. cdi food was move off the floor. |
| 2017-06-28 |
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 observed food employee date marking items for 6/26 that were prepared on 6/27. cdi items correctly date m |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of butter on ineffective ice bath cold holding above 45 degrees. cdi butter will be placed on time today and discarded at the end of breakfast. major improvement from |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mixer, slicer and dicer with minor food debris. cdi items returned to ware washing. repeat |
| 2017-03-07 |
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 upon entry observed food employee marking food in reach in unit for 3/6. cdi spoke to pic regarding date marking policy. observed spinach, h |
| 2017-03-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one food employee not wetting hands before applying soap. observed one food employee not |
| 2017-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and tomato dicer deemed as clean with food debris on it. cdi items returned to ware washing.4-602.11 clean the equipment and utensils used with |
| 2017-03-07 |
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 employee wearing a class ring. make sure to only wear a plain wedding band. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed melon and cantaloupe cold holding on ice above 45 degrees. cdi food will be discarded at 10 am. provided tphc paperwork; also make sure ice is all the way around the containers |
| 2017-03-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups overstacked in cup holder and not protected (coffee side). make sure to keep protected from contimination. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks of reach in units with food debris. observed nonfood surface of soda dispensing machine with debris and build-up. make sure to increase clean |
| 2017-03-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on preparation counters. make sure to store in sanitizer bucket of quat ammonium of 200 ppm concentration or manufacturer recommendation. 3-304.14(e) store sanitiz |
| 2016-12-30 |
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 boiled eggs , chicken, roast beef with no date labeling. cdi labeled products3-501.18 discard the food requiring date labels once |
| 2016-12-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed front handwash could not reach higher than 77 degrees. 10 day verification required. |
| 2016-08-17 |
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 pastries that we |
| 2016-08-17 |
21 |
the 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 ham and tomatoes from yesterday not dated and turkey held in facility for 10 days. cdi item |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed freezer hold foods and foods that were in ice baths above 45f. items listed in temperature chart. cdi items discarded or more ice added. |
| 2016-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed reach in freezer that was out of order where raw ground turkey was above raw ground beef and raw sausage patties over hot dogs. cdi items discarded. |
| 2016-05-02 |
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 mushrooms, tuna, chicken salad, tuna salad, diced chicken, gravy, spring |
| 2016-05-02 |
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 facility using time for ha |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with romain lettuce, spinach, spring mix, couscous, cooked mushrooms, cauliflower, and tomatoes and cucumber mix at salad bar and tomatoes and lettuce in ice bath in f |
| 2016-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine chute and beverage nozzle soiled with debris. |
| 2016-01-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty without ansi accredited food certification. repeat. facility has unitl february 26, 2016 until points will be deducted. |
| 2016-01-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed potatoes and hashbrowns that were held below 135f. had hot holding unit turned too low. cdi items reheated and hot holding unit temperature increased. repeat. |
| 2016-01-28 |
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 roast beef, lettuce, tomatoes, cappacola, mortadella, and salami not dated. cdi items dated. repeat. 3-501.18 discard the food |
| 2015-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and beef below 135 degrees at pasta line cdi reheated see temperature chart. |
| 2015-11-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. manager not certified no deduction 210 day time frame from initial permit has not expired. -0 points- |
| 2015-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach at salad line above 45 degrees cdi took to freezer to cool see temperature chart. observed creamer containers above 50 degrees cdi put on time. |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on reach in freezer floor and pans to store clean dishes. |
| 2015-11-16 |
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 banana pudding m |
| 2015-11-16 |
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 chub of ham opened and not date marked. cdi date marked. -0 points- |
| 2015-07-31 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf provide a thin probe thermometer to check foods. observed current thermometer was not functional when checking fish that was cookin |
| 2015-07-31 |
8 |
6-301.14 post a handwash sign at each handsink. restrooms need signage. pic agreed to discuss with synchrony. |
| 2015-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, grater, spreaders with debris. cleaned and sanitized during inspection. |
| 2015-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach, cheese and other foods in reachin cooler across from grill above 50f. unit was not properly functioning. food had been brought out this morning so it was moved to cold |
| 2015-07-31 |
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 packaged, cut w |
| 2015-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle in refrigerator next to and above foods. discarded. |
| 2015-07-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one container on floor. |
| 2015-07-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups without protection at lip beside infused water as you enter. staff advised they will use original plastic sleeve. |
| 2015-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed 2 cold hold units not functioning. repair. |
| 2015-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c - observed stickers left on pans and utensils. remove. |
| 2015-07-31 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples on display without shield or wrap. observed side shields missing from food shield that is protecting dry toppings for salads. observed soup crock out w |
| 2015-07-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. two points will be deducated 210 days after permit issuance if certification is not obtained. |