| Violation Date |
Code |
Description |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in chemical sanitizing solution at proper concentration. observed two quat sanitizer buckets at 0 ppm. repeat violation. |
| 2018-12-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can stored on dry good rack with other cans. cdi pic removed can and placed in designated area. |
| 2018-12-03 |
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 pizza sauce, sausage, cut tomatoes, and roasted tomatoes tightly wrapped, |
| 2018-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of degreaser without a label. cdi pic labeled container during the inspection. |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza sauce, sausages, roasted tomatoes, and cut tomatoes above 45f (see temp chart). based on conversation, employee stated items are cold holding not cooling. cdi pic placed i |
| 2018-12-03 |
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 several employees wash hands without using a clean barrier to turn the faucet off. cdi eh |
| 2018-03-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. sani. bukets recorded low in concentration. assure buckets are being exchanged when concentration l |
| 2018-03-09 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalledproducts. -pfobserved one dented can in dry storage area. cdi- can remove from use. repeat. |
| 2018-03-09 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal clothes not designated. |
| 2017-11-29 |
45 |
4-501.11 maintain equipment in good repair.one damaged gasket in reach in unit. |
| 2017-11-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop in flour was stored in |
| 2017-11-29 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one dented can in dry storage area. cdi- can remove from use. |
| 2017-11-29 |
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 large tubs of flour and sugar unlabeled. cdi- product labeled. |
| 2017-11-29 |
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 diced ham recorded at 48f. pic stated ham was just prepped and in a tub with c |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved one unit in which top portion was not holding at 45f or below (see chart). internal thermometer recorded at 50f. cdi- food was placed under tphc to be discarded at 1 pm. facil |
| 2017-05-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p container of salami was had a prep date of 5/18, thus exceeding 7 day window. employee was in wic con |
| 2017-05-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at front handsink. cdi- soap provided. |
| 2017-05-22 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one in-use quat bucket recorded low at 50ppm. |
| 2017-05-22 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf two dented cans not segregated. cdi- cans removed from use. |
| 2016-11-17 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. a personal pizza was sitting on dry storage rack |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket in reach in cooler. |
| 2016-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates in back kitchen. air dry before stacking. |
| 2016-11-17 |
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 some oil bottles and salt shakers unlabeled. repeat. |
| 2016-11-17 |
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 prepped tomatos in wic were recorded at 50f. product was wrapped in silan wrap. cdi- pro |
| 2016-05-05 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed pipe draining into drain at 3 compartment sink. vr. |
| 2016-05-05 |
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 some shakers and bottles of oils un-labeled. |
| 2016-05-05 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water not working in women's restroom. cdi- valve was turned to off. valve turned to on to allow hot water to run. |
| 2016-05-05 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee wash hands and |
| 2015-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bleu cheese stacked too high on prep line - temping at 47f. placed in cooler to rapidly chill. |
| 2015-10-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 containers of sanitizer on floor. move to shelving. |
| 2015-10-21 |
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 bag of spinach and sausage without labels. pic labeled during inspection.3-501.18 discard the food requiring date labels onc |
| 2015-10-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of tomatoes and mushrooms stored above washed, cut lettuce and ready to eat foods. pic advised he would rearr |