| Violation Date |
Code |
Description |
| 2018-11-08 |
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 wrap being contaiminated being contaminated by raw chicken juices. do not store single use articles below prep tables we |
| 2018-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal and plastic containers wet nesting. |
| 2018-11-08 |
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 items in grab and go above 45f that were prepared this morning. pic was un |
| 2018-11-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a bag of lettuce and spinach that were opened with no date mark. pic stated that items were opened yesterday.cdi- items were date ma |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a flip top unit holding foods above 45f (see temperature chart above). the thermometer at the bottom of the unit stated the ambient temperature was 50f. food employee stated that |
| 2018-11-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a piece of chicken cooked to 123f. cdi- chicken was reheated to 180f. repeat. *points were not escalated because there |
| 2018-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved several soiled plates in dishwash area being stored with clean utensils. in same area also observed large plastic containers with food debris on them. |
| 2018-11-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed pic with no servsafe certificate. pic stated that certificate had expired. |
| 2018-09-25 |
6 |
2-301.12 cleaning procedure - pobserved employee washing hands briefly at hand sink. observed employees re-contaminate hands at hand sink faucets after washing. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 se |
| 2018-09-25 |
8 |
6-301.14 hand washing signage - ccomment: observed no hand wash sign at front handsink. post a hand wash sign at each handsink. cdi. a hand wash sink was provided to the pic. |
| 2018-09-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved large container of power rice holding at 112f at steam table for less than an hour. potentially hazardous foods shall be held at 135f o |
| 2018-09-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pin the sandwich prep cooler, observed |
| 2018-09-25 |
16 |
3-401.11 raw animal foods-cooking - p,pfobserved raw chicken cooked on grill to 156f. chicken shall be cooked to at least 165f. cdi. the pic instructed food employee to recook chicken. chicken was recooked to 175f. |
| 2018-09-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c comment: observed to go trays stored upright without any protection from potential overhead contamination. store single-use and single-service articles |
| 2018-09-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace any broken lexan or other food storage bins in throughout the kitchen. ensure the walk in cooler is properly working as the temperatures inside the walk in cooler were borderline (al |
| 2018-09-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the outside of the can opener, the gasket on the walk in cooler, and the shelving in the clean dish room. nonfood contact surfaces of equipm |
| 2018-09-25 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: between the sandwich and salad prep coolers, ensure the bottles of sauces are all properly identified. label all working containers of food (oils, spices, salts) except food |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up beginning on shelves for clean storage in dish pit. |
| 2018-06-27 |
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. utensils being held in water at 117 f. scoop handle for potato salad found laying |
| 2018-06-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility could not produce a thin probe thermometer for use. verification needed. |
| 2018-06-27 |
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 : see # 18 above. bisque was in deep containers and cooling at an inadequate rate o |
| 2018-06-27 |
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 housemade tomato bisque at 99f in walk-in cooler. same batch was 94 f thirty minutes later. cdi- adequate ice bath set up and |
| 2018-06-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p : found chicken orzo soup in steam well at 125 f after nearly hours. determined soup had not been reheated to 165 f before being placed in holding. cdi- soup |
| 2018-06-27 |
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 employee rinse hands briefly at hand sink. observed several employees re-contaminate hand |
| 2018-02-02 |
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 bracelet while performing food preparation. make sure food employees remove all jewelry before beginning food |
| 2018-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage being stored above food preparation surfaces where product was being prepared. cdi drink was moved to wall by hand sink. |
| 2018-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few items with minor food debris. cdi items returned to ware washing. no points deducted as a whole food contact surfaces looking a lot better compa |
| 2018-02-02 |
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 food establishment placing orzo to cool in reach in units and rolls up in |
| 2018-02-02 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed outside thermometer on hot holding drawer and low boy not reading correct temperature. make sure too keep in good repair. |
| 2018-02-02 |
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 going from dirty to clean without washing hands. |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up in back of ice chute (nonfood) of soda machine. make sure to increase cleaning frequency. repeat points not escalated due to overall cleanl |
| 2018-02-02 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open and missing drain plug on waste receptacle. make sure to keep |
| 2018-02-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees cell phone being stored above food preparation surface. make sure to store in a manner where contamination will not occur. cdi |
| 2018-02-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including basins, spray arm nozzles, baseboards etc shall be cleaned every 24 hours, as often as debris accumulates and prior to beginning tasks. observed clogged spray arm nozzl |
| 2017-10-20 |
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 shelving in walk in cooler where food was being stored uncovered please see #13. make sure to increase cleaning frequency. |
| 2017-10-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed one clogged spray arm in ware washing. make sure to monitor and ensure spray |
| 2017-10-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies. make sure to have pest control address and keep doors closed. |
| 2017-10-20 |
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 observed cut tomatoes being placed in reach in unit to cool while still above 45 de |
| 2017-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.- pf observed bottle of degreaser not labeled. observed bottle labeled for sanitizer filled with yellow cleaning solution. cdi pic will label correctly by the end of the |
| 2017-10-20 |
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 orzo pasta cooling in walk in cooler at time of inspection at 85 degrees, approximately 40 minutes later product was still 8 |
| 2017-10-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food uncovered in walk in cooler (container of mushrooms, peppers and onions) with food debris on shelving above. cdi pic removed product and had it |
| 2017-08-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee entering kitchen after sitting/eating in dining area; walk directly into walk in cooler without hand washing. cdi food employee instructed to go wash hands before any f |
| 2017-08-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing station by walk in cooler with food debris in it. cdi spoke to pic regarding this and hand sink was cleaned during inspection. |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer that was just wash, rinse and sanitized with food debris still on blade. cdi slicer will be broken down for reclean. observed several plates, u |
| 2017-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pack of chicken and onions holding below 135 degrees. cdi product was discarded. repeat no points deducted due to one pack being out of temperature. in next inspection if s |
| 2017-08-02 |
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 orzo pasta in walk in cooler that was prepared at 9:30 am and at time of i |
| 2017-08-02 |
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 orzo pasta cooling in walk in cooler that was marked for preparation at 9:30; at time of inspection product was 50 degrees |
| 2017-08-02 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing equipment shall be cleaned every 24 hours, prior to use or as often as needed to avoid accumulation of debris. observed build-up in ware washing basin. make sure to use a deline |
| 2017-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpster, waste containers is in place.observed dumpster doors open. mike sure to keep closed.observed missing drain plug on waste |
| 2017-08-02 |
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 3 lights out under hood; make sure to keep in good repair. repeat6-501.12 floo |
| 2017-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths being stored on food preparation counters. once wet make sure to store in sanitizer buckets of appropriate concentration. |
| 2017-05-26 |
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 going from dirty to clean at ware washing withou |
| 2017-05-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries being stored above ready to eat foods. cdi strawberries will be reorganized to bottom shelf.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2017-05-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces (plate, ramekins, soups) stored as clean with food debris. cdi all items were ware washing.4-501.114 maintain sanitizer at corre |
| 2017-05-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roll-ups hot holding below 135. cdi roll-ups were heated to 165 degrees. |
| 2017-05-26 |
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 cookies not label |
| 2017-05-26 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa cold holding on counter above 45 degrees. cdi salsa discarded. repeat points not escalated due to only item out of temperature. will escalate points in the next inspecti |
| 2017-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to air dry to ensure sanitizer works properly. repeat |
| 2017-05-26 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on front reach in units. make sure to keep in good repair. repeat. points not escalated due to fixing prior issues on last inspection/making improvement.*current work order in place for th |
| 2017-05-26 |
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 4 lights out under hood. make sure to keep in good repair. |
| 2017-05-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some food employees wearing bracelets on wrist. make sure food employees only wear a plain wedding band to faciliiate hand washing. |
| 2017-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation counters upon entry to food establishment. cdi pic cleared all wet wiping cloths off food preparation counters and placed in laundry. repeat. |
| 2017-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, pans and utensils deemed as clean with minor food debris on it. cdi items returned to ware washing. *major improvement since last inspection, |
| 2017-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food for catering cold holding on counter reading above 45 degrees. cdi items were discarded. make sure catering food is below 45 degrees going out. |
| 2017-03-23 |
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 potatoes and broccoli reading above 45 degrees; still cooling placed direc |
| 2017-03-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting and pitting cucumber out for immediate use without washing prior. cdi cucumbers discarded; and remaining taken to veggie sink to be washed. |
| 2017-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting shelves throughout facility. make sure to keep in good repair.*major improvement from last inspection, observed less rusting shelves since previous inspection.* |
| 2017-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out and let air dry properly so sanitizer will work effectively. |
| 2017-03-23 |
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 handle laying down on orzo pasta. cdi pic removed scoop. make sure to no |
| 2017-03-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on trash refuse.5-501.114 ensure drain plug on dumpster, waste containers is in place. observed missing drain plug. make sure to replace.*sh |
| 2017-03-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment did not observe a certified food protection manager. |
| 2017-03-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no signed copies of employee health policy on hand. when spoke to food employee and pic unable to list major symptoms |
| 2017-03-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves without washing hands. cdi food employee disposed of gloves and washed hands.2-301.14 wash hands after handling soiled equipment or utensils and be |
| 2017-03-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in two hand sinks. cdi spoke to pic and will clean hand sinks. |
| 2017-03-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored above ready to foods; pasta cooling uncovered. cdi spoke to pic regarding this; will rearrange. |
| 2017-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, blades of mixer, plates, equipment and utensils with food debris on it. observed heavy sticker residue on pans deemed as clean. cdi all items |
| 2017-03-13 |
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 chicken salad, tuna salad, cooked potatoes, feta spread, and milk without a date mark. cdi all items allowed for back dating except |
| 2017-03-13 |
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 lettuce in walk in cooler tightly covered and deep cambro units. cdi conta |
| 2017-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed water bottle being stored above food preparation counter. cdi water bottle disposed. |
| 2017-03-13 |
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 bracelet while doing food preparation. make sure only jewelry worn are a plain wedding band to facilitate clen |
| 2017-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter. repeat3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of vi |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout facility. make sure to keep in good repair. |
| 2017-03-13 |
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 shelves in walk in cooler, shelves in reach in units, clean storage racks and prep units. make sure to increase cleaning frequency. r |
| 2017-03-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to refuse receptacle and trash missing top lid. make sure to keep in good repair.5-501.114 ensure drain plug on dumpsters, waste containers |
| 2017-03-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee phone being stored above food preparation counters. make sure to have a designated area for employee belongings to prevent |
| 2017-03-13 |
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 squeeze bottle of oil not labeled. make sure to label all working containers of food/food ingredients taken out of origina |
| 2016-12-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed no signed copies of employee health policy (could not find). when employee was asked about policy could not describ |
| 2016-12-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - 0 pts - observed raw shrimp and beef stored over rte vegetables and mushroom box. cdi - items moved. |
| 2016-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blade of can opener and high number of bowls and plates stored on prep surfaces and within containers. observed high number of containers with stick |
| 2016-12-19 |
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 - 0 pts - observed pasta stored in deep/long container reading 67f at 1:40 followed by reading 67f at 2:20 for a zero degree reductio |
| 2016-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p -observed entire pan of roll ups reading 120-127f. cdi- items discarded. |
| 2016-12-19 |
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 - repeat - observed diced/sliced tomatoes tightly covered or placed on make top. ob |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat - cleaning needed on clean utensil storage rack, gaskets, reach in units, exterior of equipment, containers used for storage of single service articl |
| 2016-12-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - 0pts - observed employee drinks stored on prep surfaces. cdi- discarded. |
| 2016-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed several wet towels stored on prep surfaces. observed bucket reading below 50 ppm. |
| 2016-07-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - food contact surfaces shall be clean to site and touch. observed blade of can opener soiled with soil residue but stored as clea |
| 2016-07-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic present during inspection. cdi by instruction. repeat. |
| 2016-07-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed employee beverage located on prep table and shelf above clean equipment. |
| 2016-07-25 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed 1 food employee touch garbage container and proceed to handle equipment without removing gloves and washing hands. cdi by instruction. |
| 2016-07-25 |
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 1 pan of chicken salad not date marked and 1 container of orzo pasta not date marked that o |
| 2016-07-25 |
47 |
4-602.13 nonfood contact surfaces - c- nonfood contact surfaces shall be free from an accumulation of soil. observed black soil residue accumulating on outside of plastic sliding door on ice machine and in track of sliding door. observed some sticker resi |
| 2016-07-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several stacks of metal containers being wet stacked at storage racks. |
| 2016-07-25 |
45 |
4-101.11 characteristics-materials for construction and repair - p - food contact surfaces shall be free of cracks, crevaces and be smooth and easily cleanable. observed damaged plastic container liner. cdi, operator removed equipment from use. |
| 2016-07-25 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no chlorine test strips available for dish machine chlorine sanitizer. verification required to ensure that facility has test strips. |
| 2016-07-25 |
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 pasta cooling in deep large container on prep table. cdi, operator tran |
| 2016-04-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a box of shell eggs stored over ready to eat food in walk in cooler. cdi, operator relocated foods for proper storage. |
| 2016-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed mozzarella overstacked in prep unit at 53 degrees f and cut tomatoes |
| 2016-04-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed food thermometers on site not registering proper temperature. pic stated that these digital thermometers needed new batt |
| 2016-04-22 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed drink mix stored on ground in storage area. |
| 2016-04-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. |
| 2016-04-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. - keep equipment in good repair and proper adjustment. observed soap dispenser not turning off and continuously running above soiled dartboard near dish machine. observed 2 lights out under hood ve |
| 2016-04-22 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed personal phone and personal food stored on rack above customer items. |
| 2016-04-22 |
42 |
| 4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal containers being wet stacked at shelving rack near 3 compartment sink. repeat.4-803.11 storage of soiled linens - c - store soil |
| 2016-01-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some soil residues accumulating on storage rack and spilling on container lids in kitchen. |
| 2016-01-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed no sanitizer available for dish machine in kitchen. observed flip top reach in refrigerator not holding proper temperature at grill. r |
| 2016-01-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after wash, rinsing, and sanitizing. observed several plastic containers being wet stacked at 3 compartment sink. |
| 2016-01-07 |
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 - observed cooked pasta in several containers of ready to eat tcs foods in prep units over 24 hours not date marked in prep units. observed |
| 2016-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed catering orders with food out of temperature control at table and cu |
| 2016-01-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed blade of can opener soiled with dried debris. cdi, can opener relocated for cleaning. 4-501.114 ma |
| 2016-01-07 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch salad with their bare hands. cdi, operator voluntarily discarded salad. |
| 2016-01-07 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee sneeze on hand and not wash hands. observed food employee take off gloves and proceed to put on new gloves without washing their hands. cdi by instructi |
| 2015-09-03 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee washing dishes attempt to wash hands in rinse compartment of 3-compartment sink. inspector instructed employee that all hand washing may only take place in hand sink. employee re-washed h |
| 2015-09-03 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed knives placed on magnetic rack while still wet. ensure knives air dry before storing on magnetic rack to prevent rusting. |
| 2015-09-03 |
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 container of fresh made slaw in open top sandwich cooler at 47-49f degree |
| 2015-09-03 |
2 |
general comment- pics on duty initially did not have knowledge of employee health policy. pics were able to locate e-mail that i sent to them during permitting highlighting employee health poilcy noting that it would be required for first inspection. pics |