| Violation Date |
Code |
Description |
| 2018-07-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.obsevred multiple wiping cloths stored cart in kitchen. |
| 2018-07-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - cobserved open bags of cereal stored in the pantry. |
| 2018-07-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved eggs on buffet < 135f. cdi by discard.*eggs,sausage are discarded at the end of breakfast service each day (6:00am-9:30am) per pic.tphc form sent to manager. |
| 2018-07-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed open beverage in kitchen on 3 comp sink drainboard.cdi by discard. |
| 2018-07-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-10-17 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee working with food and utensils without a hair restraint. |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 carafes of milk above 45f on the buffet (see temperature chart). cdi - items were voluntarily discarded.a reminder: all cold foods must be held at 41°f beginning january 1, |
| 2017-10-17 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potato wedges, sausage and eggs below 135f (see temperature chart). cdi - all items were voluntarily discarded. suggested tphc to the pic. |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a drink dispenser stored in the hand sink in the kitchen. observed a mop blocking the hand sink. cdi - both items were removed. |
| 2017-03-29 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed eggs and tater tots holding below 135f on the buffet. cdi - both items were reheated above 165f (see temp. chart). suggested tphc to pic. |
| 2017-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a box of creamer and a box of cereal stored on the floor in the pantry. |
| 2017-03-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee engaging in food prep without a hair restraint. |
| 2017-03-29 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed a box of spoons stored on the floor of the pantry. |
| 2017-03-29 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded cfl lights above the hand sink in the kitchen. |
| 2016-07-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed several employee items commingled with facility items. keep personal drinks, food, and medications away from facility i |
| 2016-07-29 |
46 |
general comment 4-302.14 provide a test kit that accurately measures sanitizer concentrations. - observed no test strips onsite. verification required 8/7/2016 |
| 2016-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potatoes on the counter in the kitchen at 115f. cdi - potatoes reheated to 165f. observed sausage and eggs on the buffet below 135f. cdi - new items were brought out from the |
| 2016-07-29 |
14 |
repeat violation 4-501.114 maintain sanitizer at correct concentrations. -p - observed employee make and use sanitizer vat with 50 ppm quat. explained proper concentration range. cdi - sanitizer was corrected to 200 ppm. |
| 2016-01-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items in kitchen and storage room, stored on the floor. |
| 2016-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer should be 150-400 ppm to be effective. observed sanitizer in 3 compartment sink too weak to be effective at less than 150 ppm. cdi- sanitizer made to proper strength. |
| 2016-01-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not food safe certified, facility has 210 days from date of permit to meet requirement before points will be deducted. |