| Violation Date |
Code |
Description |
| 2018-12-17 |
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/residue on shelves and on equipment throughout facility. detailed cleaning needed and cleaning frequency increased. |
| 2018-12-17 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in a prep sink. the water was running but water was not coming in contact with the chicken. tcs food shall be thawed completely submerged in water at 70f or below or with sufficient water |
| 2018-12-17 |
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 fried chicken cooling in the walk in cooler, chicken was in a large porti |
| 2018-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer bucket and 2 spray bottles of windex with no identifying label. be sure all toxic materials are labeled. cdi- sanitizer bucket and 2 windex |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of cut melon on the salad bar at 49f. ensure tcs foods in cold holding are maintained at 45f or below. cdi (corrected during inspection)- facility holds multipl |
| 2018-01-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking pipe under coffee dump sink in reach in cabinet. make sure to keep in good repair. |
| 2018-01-23 |
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 being |
| 2018-01-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey sausage being stored over pork sausage and bacon. cdi pic rearranged storage order. |
| 2017-10-31 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee going from ware washing (getting sanitizer) to food preparation and proceed to don gloves. cdi food employee stopped and directed to wash hands.observed food employee e |
| 2017-10-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed asparagus being stored over ready to eat products such as cut roast beef, dressings, marinara sauce. cdi pic moved to veggie section. repeat points not escalated due to on |
| 2017-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two kinds of cut chicken, brussels sprouts and squash at salad bar cold holding above 45 degrees. cdi items are able to be placed on time for today and then discarded. |
| 2017-10-31 |
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 eggs used for omelette stat |
| 2017-10-31 |
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 containers of roast beef, two containers of chicken, grilled chicken breas |
| 2017-10-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed dish employee with medium beard not protected while performing ware washing. make sure to protect hair from expose |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed slicer that was just cleaned and food employee informed that it was towel dried. cdi pic informed food employee all equipment has to air dry so sanitizer will work effectiv |
| 2017-10-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service being stored under piping for hand sink and for hot water at coffee station. cdi items were moved |
| 2017-10-31 |
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 minor dust on ceiling in back room near oven. ma |
| 2017-08-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed head phones being stored in drawer with single service and other food establishment items. make sure to store in a designated area where |
| 2017-08-04 |
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 cold station at omelette st |
| 2017-08-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms being stored over ready to eat foods. cdi pic rearrange and moved unwashed to bottom shelf. |
| 2017-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs being stored over ready to foods; dressings and fruit. cdi eggs were moved. |
| 2017-05-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up and pink residue in ice machine by coffee station. make sure to increase cleaning frequency. repeat.4-601.11(a) equipment food contact s |
| 2017-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding at 131-132 degrees. cdi chicken was reheated to 168 degrees. |
| 2017-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items at salad bar reading above 45 degrees. cdi items placed on time for today; will discard all items at the end of lunch @ 2:30 p.m. repeat verification visit; cold holding |
| 2017-05-24 |
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 container of shredded chicken, two containers of soup base, steak date marked for 5/17. cdi item |
| 2017-05-24 |
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 food employees not using a protective barrier to turn off the faucet. cdi directed food e |
| 2017-05-24 |
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 watches, bracelets and rings with stone in them. make sure food employees only wear a plain wedding ring to fa |
| 2017-05-24 |
46 |
4-501.114. when using a chemical sanitizer such as quat ammonium for sanitizing food contact surfaces; water temperature needs to be room temperature; 70-75 degrees so concentration of sanitizer will not give a false reading; make sure to follow manufactu |
| 2017-05-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting board not longer capable of cleaning; deep gouge marks/black. make sure to replace.**pic says that new cutting board was order |
| 2017-05-24 |
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 bottles containing oil and aqueos solutions are not labeled. make sure to label all working containers of food/foo |
| 2017-05-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines.observ |
| 2017-03-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones being stored above food preparation counters. make sure to have a designated area to prevent contimination of equipment, uten |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed knife holder with food debris on the outside. make sure to keep clean so knives will not be contaminated. |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking. make sure to allow adequate air drying of equipment and utensils. |
| 2017-03-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed food employee dating marking milk for 3/6 upon entrance to food establishment. cdi spoke to pic regarding this and that items will |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach, chicken, cheese and eggs for omelette bar reading greater than 45 degrees. cdi all items will be discarded by 10 am. provided tphc paperwork for omelette station. |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and can opener with food debris on it. cdi items returned to warewashing. repeat4-602.11 clean the equipment and utensils used with tcs foods a |
| 2017-03-08 |
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 two employees not using the protective barrier to turn off faucet. cdi spoke to both food |
| 2017-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with medium beard not wearing a beard guard. make sure to wear a beard guard to prevent contiminatio |
| 2016-12-30 |
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 handling payments while wearing gloves and then |
| 2016-12-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with longer beard not wearing a beard guard. wear a beard guard. -0-2-303.11 remove jewelry on hands |
| 2016-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice wands stored over the 3-comp sink with buildup on the outside stored as clean. cdi - items cleaned and sanitized. -0- repeat |
| 2016-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding sausages and eggs at 107-114. cdi - item placed temporarily on time. -0- |
| 2016-12-30 |
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 ribs date marked today that were prepared yesterday and sliced ham date marked for 12/22/2016 th |
| 2016-12-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers present on the outsides of washed and wrapped apples. remove stickers while cleaning apples. -0- |
| 2016-12-30 |
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 and foil sheet chaffers stored on the floor in dry storage. keep at least 6 inches off the floor. -0- |
| 2016-12-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed bowls stored next to mop head storage with debris inside of the food contact surface, which was facing up. cdi - items voluntar |
| 2016-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed steam table not holding at high enough temperatures and broken cabinet doors in the serving line, around the salad bar and at the coffee station. repair all these. -0- |
| 2016-12-30 |
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 in-use knives stored in soiled crevice between the cutting board and col |
| 2016-08-16 |
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 rice, milk, half and half, that was not dated. cdi items dated. observed sandwiches, sliced sal |
| 2016-08-16 |
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 tphc used for milks on cou |
| 2016-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed onion slicer, tomatoe slicer and a pot soiled with food debris. cdi items moved to be rewashed.]4-602.11 clean the equipment and utensils used with t |
| 2016-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee laptop and speakers on prep table where food, single service items, and equipment was stored. |
| 2016-08-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plugs missing from recylcable and garbage bins. |
| 2016-05-05 |
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 stored in ice machine. |
| 2016-05-05 |
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 salsa cooling in plastic container, and tuna, black beans cooling while t |
| 2016-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed rice and chorizo hot holding below 135f. cdi items reheated. |
| 2016-02-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed company health policy missing major illnesses that they should report. cdi provided county health policy. |
| 2016-02-09 |
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 ho |
| 2016-02-09 |
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 tomatoes, pasta, quinoa, tofu, and chicken salad that was prepared yesterday morning without dates. cdi items dated. |
| 2016-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach that was in an improper ice bath and at 71f. cdi item moved to walk in to cool and fresh batch placed in a proper ice bath. |
| 2015-11-17 |
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 sausage links cooling tightly covered cdi vented food to allow air flow. |