| Violation Date |
Code |
Description |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese, milk, yogurt, boiled eggs, and cream cheese held above 45f. cdi items discarded. suggest tphc for cold items. procedures attached to email. |
| 2018-08-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cheese omelet and turkey sausage held below 135f. cdi items discarded. suggest facility use tphc to hold items for 3 hour shift. refrigeration unit not in operation and holding |
| 2018-08-21 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved packaged on dirty drainboard where soiled utensils and sponges where located. cdi items relocated. |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed freezer with an ambient air temperature of 40f. cdi- a work order is in place for repairs. |
| 2017-10-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed condiments not labeled as required3-602.11 bulk food that is available for consumer self-dispensing shall be prominently |
| 2017-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs and sausage holding below 135f. cdi-product voluntarily discarded. |
| 2016-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handtowels stored in the kitchen handsink. cdi-towels removed, |
| 2016-12-30 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not present at time of inspection. |
| 2016-06-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep surface uncovered. cdi beverage voluntarily discarded. |
| 2016-06-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees changing gloves without washing hands between activities that could contaminate. cdi pic instructed all employees on proper handwashing procedures. |
| 2016-06-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by door that will not open completely and trash can. cdi items behind door were removed allowing door to open fully. trash can was relocated |
| 2016-06-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed customer self-service cups unprotected. |
| 2016-06-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees without hair restraints upon entry. |
| 2016-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fruit, cheese, liquid eggs and cream cheese above 45f. see temperature chart for temperature observations. cdi fruit and cream cheese voluntarily discarded. cheese and liqui |
| 2015-07-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with bracelet on her wrist. |
| 2015-07-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water in the 3 comp sink at 88f. cdi water was drained and refilled. |
| 2015-07-29 |
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 hard boiled eggs dated 7/21. 7th day was 7/27. date product is opened is day 1. cdi (correc |