| Violation Date |
Code |
Description |
| 2019-01-08 |
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 some dust build up on wall at dry storage hallwa |
| 2019-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 wet stacked pans stored as clean. cdi: items rewashed. |
| 2019-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed fruit purees stored on floor in walk in freezer. cdi: purees put on crate. repeat violation |
| 2019-01-08 |
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 curry lentil soup cooling in walk in and then was moved to the blast chill |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed milk at bar holding at 47f in reach in cooler. all other items were below 41f. cdi: product voluntarily discarded. product must be placed on tphc or properly cold held, even dur |
| 2019-01-08 |
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 41f. -p observed curry lentil soup after 2 hours, above 70f. cdi: item rapidly reheated to 189f and cooling process restarted. |
| 2018-11-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed several boxes of unwashed produce over ready to eat mousse. cdi: mousse relocated to be above unwashed fruits. |
| 2018-11-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pumpking puree cooling at a rate of 0f/min. cdi: pumpkin vented and stirred and product then exceeded the proper cooli |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed gallon of milk and gallon of almond milk on counter at coffee bar above 45f. employee stated that items are being kept cold. cdi: product placed back in reach in for cooling. pi |
| 2018-11-01 |
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 many items, including but not limited to salmon, sausage, and beschemel with no dates on the containers. cdi: beschemel voluntarily |
| 2018-11-01 |
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 pumpkin puree cooling while tightly covered. repeat violation overall sign |
| 2018-11-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed opened case of rhubarb on the floor in the walk in freezer. cdi: product voluntarily discarded. |
| 2018-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed over half of the reach in gaskets in facility to be split or torn.4-502.11(a) maintain utensils in good repair. observed small wooden paddle in pastry area with a large crack making it no longer easily |
| 2018-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in gaskets and walk in cooler gaskets throughout facility, except in coffee bar area, in need of cleaning. observed heavy dust accumulation on |
| 2018-11-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several areas of walls including but not limited to dry storage and entrance to registers.6-501.12 floors, walls, ceilings |
| 2018-09-27 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee carrying quiches with bare hands upon arrival. cdi: discussion with pic on bare hand contact. ehs |
| 2018-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed raw pooled eggs sitting on roller rack above lemon juice. cdi: pooled eggs relocated. |
| 2018-09-27 |
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 observed sliced tomatoes that were sliced at 9am in the sandwich prep top cooler at 47f at 2pm. employee stated they did not take a t |
| 2018-09-27 |
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 cooked yesterday without date labels. cdi: properly date labeled. observed tomato tapenade and white bean puree that had be |
| 2018-09-27 |
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 observed cheese sauce and chicken cooling out at room temperature upon arrival. emp |
| 2018-09-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probe thermometer on site. verification required to ensure thin-probe thermometer has been obtained. continued fro |
| 2018-09-27 |
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 wash hands for less than 15 seconds and then turn off faucet with bare hands. cd |
| 2018-09-27 |
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. repeat observed several handles in product of dry storage items in pastry area. c |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed several containers stacked while wet by dish machine. cdi: pic stacked containers for proper air-drying. |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on downstairs walk-in cooler fan covers and ceiling where there is heavy dust build-up. observed cleaning needed on several cooler g |
| 2018-09-27 |
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. repeat observed wall damage by event storage shelf by dish machine. observed ceiling ti |
| 2018-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee book bags being stored next to clean plates and other items in sandwich area. |
| 2018-09-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed pears in prep top cooler with stickers on them. stickers are to be removed prior to washing and pears must be washed before being placed in prep top cooler to be used for service. |
| 2018-06-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over liquid pasteurized eggs. cdi: eggs rearranged and pic educated staff on proper storage order. |
| 2018-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm chlorine coming out of dish machine. cdi: pic stated that most orders are served in disposable cups/plates/trays for lunch. pic phoned ecolab |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed quiches, fruit salad and salmon holding above 45f in upstairs walk in cooler. cdi: fruit salad and salmon voluntarily discarded. quiche rapidly cooled in downstairs walk in as i |
| 2018-06-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on floor in facility at bistro area. |
| 2018-06-07 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed lids of some cambros severely damaged. pic stated that new lids have been ordered |
| 2018-06-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed bistro handsink with to drain very slowly. observed small leak at kitchen handsink near prep sinks. |
| 2018-06-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damage at storage rack near pastry freezer. observed missing baseboard near employee lockers. |
| 2018-06-07 |
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 a 2oz portion cup being used to scoop blue cheese out of prep cooler. cd |
| 2018-01-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser empty at coffee bar handsink. cdi: papertowels provided. repeat violation |
| 2018-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in by office to be holding items above 45f. items delivered today were all below 45f. cdi: tcs items at 45f and below were relocated. items above 45f were voluntarily disca |
| 2018-01-19 |
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 chicken made 1/14 above 41f in reach in. observed potatoe truffle dated 1/11. pic stated item is |
| 2018-01-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with yellow liquid in it with no label. pic identified product as bleach. cdi: bottle labeled.7-202.12(a) use poisonous or toxic materials accor |
| 2018-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler with an internal temperature of 47f. cdi: maintenance person called. see #20. verification required |
| 2018-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler vent fans with heavy dust build up. repeat violation |
| 2018-01-19 |
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 dust build up on ceiling tiles and vent covers i |
| 2018-01-19 |
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 2oz portion cups being used to scoop granola and fruit. cdi: scoops with |
| 2017-10-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint in bistro chipping. pic stated statinless steel is scheduled to be put up next week. |
| 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 air vents with heavy dust accumulation. |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on tall bistro reach in damaged. |
| 2017-10-20 |
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 in bistro with rubber bracelets, preparing food. |
| 2017-10-20 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed cockroach spray and bait stations labeled for house hold use only. cdi: items moved to desk to ta |
| 2017-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk on counter at coffee bar above 45f. observed roasted garlic in reach in above 45f. cdi: garlic discarded. milk moved to cooler. pic advised to use tphc for milk at coffe |
| 2017-10-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser at bistro to be jammed. cdi: towels provided.6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at downstai |
| 2017-08-10 |
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 sausage mix holding in pastry reach in at 43f. sausage mix was dated for 8/6. pic reminded that |
| 2017-08-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink in downstairs kitchen area. cdi: papertowels provided. |
| 2017-08-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees moving from food prep to taking items out of walk in coolers, to grabbing dry goods, back to food prep with no glove change or handwash. cdi |
| 2017-08-10 |
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 roast beef cooling at a rate of .025 degrees per minute. item was removed from refrigeration for prep this morning. item di |
| 2017-08-10 |
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 turkey portions tightly wrapped in plastic in reach in cooler on line, abo |
| 2017-08-10 |
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 employee handle dirty dishes and then clean dishes with no han |
| 2017-08-10 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed cardboard box labeled cabbage with shucked corn in it. discontinue reusing single service articles that cannot be cleaned. |
| 2017-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up in cooler gaskets throughout facility. |
| 2017-08-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed touch up paint needed in sandwich line area. damaged paint is no longer easily cleanable. repeat violation |
| 2017-08-10 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust build up on air vents in kitchen. |
| 2017-08-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees with unapproved jewelry. |
| 2017-04-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed green paint peeling off of wall in food prpe area where sandwiches are made. |
| 2017-04-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of plastic cups stored on floor at pastry ordering area. |
| 2017-04-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 fruit flies in pastry ordering area. |
| 2017-04-05 |
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 1/3 pan of soup cooling in reach in cooler while tightly covered. cdi: sou |
| 2017-04-05 |
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 date on a 1/6 pan of sausage to be 3/28. today is the 8th day. observed potato mix for quiche da |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that pastry chefs pull speed rack with tcs foods out from cold holding in order to add items to it. when rack was placed back into the walk in for refrigeration, all tcs items |
| 2017-04-05 |
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 obserdved one 1/3 pan of soup in reach in cooler from yesterday at 60f. cdi: soup discarded. repeat violation significant improvement |
| 2017-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer going into dish machine. cdi: empty stock bottle replaced, machine primed, and reading at 100ppm chlorine during inspection. |
| 2017-02-20 |
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 gouda veggies cooling in sink submerged in ice and with ice wand in it. gouda veggies were not cooling at proper rate. cdi |
| 2017-02-20 |
20 |
\3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several spreads and dressings in reach in cooler above 45f. cdi: items discarded. see #45 verification required |
| 2017-02-20 |
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 sausage patties, ham, potato salad, chicken salad, and salmon cooling whil |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler holding food items above 45f. cdi: items discarded. maintenance called for repair. verification required4-501.11 maintain equipment in good repair. observed one damaged gasket on reach |
| 2017-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple of wet stacked pans in both air drying locations. cdi: items separated for air drying. repeat violation. significant improvement since last inspection |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several sanitizer buckets with cloths in them that had low concentration of sanitizer. cdi: buckets refilled with properly concentrated sanitizer. |
| 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 several dry goods and oils in working containers with no labels. |
| 2016-11-17 |
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 chicken salad in wic, tightly covered, prepared yesterday. product was above 45f. cdi: item discarded. |
| 2016-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs at 46f. cdi : pic directed to hold items at 45f and in smaller containers or on time. cdi: item rapidly cooled. tphc paperwork provided via email. repeat violation o |
| 2016-11-17 |
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 several items date marked from 11/2- 11/9 still in ric in production area. cdi: items discarded. |
| 2016-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container labeled fire retardent with unknown blue chemical in it. pic stated that it was windex. cdi: chemical dumped out and continer cleaned. |
| 2016-11-17 |
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 several food items cooling in large containers with lids and in deep conta |
| 2016-11-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry preparing food. |
| 2016-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on prep surfaces or directly above customer food. cdi: items relocated. |
| 2016-11-17 |
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 paper cup being used to ladle out eggs from large batch. cdi: spoon with |
| 2016-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on drying racks. cdi: items separated for air drying.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at |
| 2016-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss tins stored under chemicals at dishwashing area. cdi: pic directed to store chemicals below fcs. |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on ric. |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans in wic with produce, with heavy layer of dust. observed walk in cooler floors in need of detail cleaning. |
| 2016-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on counter at coffee area. cdi: pic directed to ensure wet wiping cloths are stored in sanitizer. |
| 2016-08-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on floor. cdi removed to shelf. -0 points- |
| 2016-08-08 |
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 one container of pimeto cheese dated 07-30-16 in lower prep unit . cdi product discarded. |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roast beef, turkey, spring mix on prep units and ham in walk in 1 not held below 45 degrees . cdi products discarded. |
| 2016-08-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash at lower bar clogged and in need of cleaning. verification required. |
| 2016-06-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed four of six handsinks in the restrooms with malfunctioning hand soap dispensers. cdi - pic checked the batteries and the pump, releasing the mechanism for automatic dispensing. -1- |
| 2016-06-14 |
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 observed freshly prepared pimento cheese date marked 06/06/2016 at 43f. cdi - pic explained this was ju |
| 2016-06-14 |
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 soup cooling in prep sink in melted ice and with a melted ice wand submerg |
| 2016-06-14 |
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 smart watch. remove during food prep. 2-302.11 (b) unless wearing intact gloves in good repair, a food employe |
| 2016-06-14 |
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 dust buildup on the ceiling and on vents on both |
| 2016-06-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored directly on the floor of the restroom under a shelf. keep at least six inches off the floor.observed open t |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed cold case holding at 54f after several attempts to adjust temperature. cdi - pic called service tech for repair. -1- |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the dish area. separate and allow to air dry using pyramid stacking or other effective method. repeat -1- |
| 2016-01-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed two large lexans of beef and barley soup prepared day before at 48 degrees. repeat violation. cdi product discarded |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items on prep line not below 45 degrees see temperature chart above . cdi all products discarded. repeat violation. |
| 2016-01-27 |
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 spices and oils on prep line not labeled. cdi products labeled. -0 points- |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-27 |
45 |
4-502.11(a) maintain utensils in good repair. replace gaskets on low prep unit at sandwhich station. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cuttting boards on sandwhi |
| 2015-12-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed two sanitizer buckets at 0ppm. cdi buckets refilled to proper concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dice |
| 2015-12-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed two deep plastic containers of butternaut squash soup from the night before holding at 50f. cdi buckets discarded. s |
| 2015-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed quiche holding at 69f in hot box. facility stated they were holding it warm halfway to speed up reheating process for immediate service. cdi quiches reheated. suggest using ti |
| 2015-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach dip, ham and cheese spread, 3 containers of sausage, tomatoes, butter, proscuitto, blue cheese, brie, cheddar cheese, and spinach tomatoe puff pastry that was held abov |
| 2015-12-09 |
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 pimento cheese, leek butter, garlic feta spread, ham and cream cheese spread, and basil butter that maintained date that was place |
| 2015-12-09 |
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 milk and half and half tha |
| 2015-12-09 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed quiche and potatoe salad that was tightly covered and butternaut squash soup that was in a deep covered plastic container. cdi |
| 2015-12-09 |
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 chicken salad sa |
| 2015-12-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket soiled with debris.3-304.14(e) store sanitizer containers used for wet wip |
| 2015-12-09 |
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 utensils behind drinks stored in ice water. holding utensils in ice wat |
| 2015-12-09 |
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 containers that were wet stacked on drying rack and employee hand drying plates and containers before stacking. |
| 2015-12-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no chlorine test strips for dish machine. verification required. |
| 2015-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in and bathrooms, containers storing utensils in bakery area, underside of mixers, and interior of microwaves soiled with debris. |
| 2015-12-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee speakers and cell phone stored on food storage rack in bakery area. |
| 2015-12-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food and pastries without hair restraints. 2-303.11 remove jewelry on hands and arms while prep |
| 2015-12-09 |
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 employee handle soiled then clean utensil without handwashing. |