| Violation Date |
Code |
Description |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on exterior of line equipment. cleaning is needed. (0pts) |
| 2018-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. food items such as sausage and ground turkey not under temperature control. cdi- pic had ground turkey reheated, temporary use of time implemented for sausage at front service area as |
| 2018-12-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. employee advised that sliced turkey was completely cooked and ready to be taken to hot holding. final cooking temperature was c |
| 2018-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. one of seven tea urn nozzles with some mold like build up on it. pic quanta robinson advised she will have removed and cleaned. (0pts) |
| 2018-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed a pan of rice hot holding for patient care that was below 135f. cdi- food employee stirred rice and that did not bring the temperature up, rice was reheated to 165f. |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. in reach in unit observed cantaloupe and a turkey sandwich that was above 45f. food was prepared this morning and not placed in walk in cooler to properly cool. per employee and pic foo |
| 2018-09-26 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside.observed 4 dented cans in dry storage area. cdi- cans were removed and place in designated area by pic quanta robinson. |
| 2018-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee jacket hanging on door of patient care food cart, and one employee closed beverage stored at food prep area at patient care side. ensure |
| 2018-09-26 |
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/pfobserved front line food products at |
| 2018-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three large bowels wet nested in small dish room. cdi- all separated. (0pts) |
| 2018-06-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. cleaner stored on rack over pans and utensils in smaller dish room. correct storage. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items on ice at main cook line during breakfast service not under temperature control. cdi- pic michael had container changed out and more ice added. |
| 2018-06-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. sanitizer being used at active station at front service line testing at 0ppm for quat sanitizer. cdi-pic joe oscel had replaced. education as to absorption of chemical |
| 2018-06-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. batteries out/ papertowel dispenser in employee restroom not operational. cdi- pic michael had batteries replaced immediately. (0pts) |
| 2018-06-15 |
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. one employee observed quick rinse/washing hands at start of inspection. cdi- employee did self co |
| 2018-02-12 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf: found assembled cole slaw placed in prep unit for holding. cdi- cole slaw pulled from prep top holding and replaced with same product f |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed marinara holding on stovetop 113 f. grits holding in oven from breakfast time at 121 f. cdi- both items voluntarily discarded. |
| 2018-02-12 |
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: found egg salad on tphc salad bar u |
| 2018-02-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed over-stacked cups at drink station with unprotected lip-contact surfaces. |
| 2018-02-12 |
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: found cherry pie and cake |
| 2017-10-25 |
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 going from handling soiled utensils to handling clean |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found black bean burgers holding at 117 f at grill. cdi- burgers reheated to 174 f. |
| 2017-10-25 |
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: found chopped sausage in pizza stat |
| 2017-10-25 |
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: found deli sandwiches with meat sliced today in display cooler at 49 f. found toda |
| 2017-10-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf: observed high temp dish machine registering maximum of 146 f surface temperature from thermoplate. three cycles gave same result. cdi- call made to ma |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn and detaching door gaskets in coolers thru facility. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed can opener holders mounted on tables soiled. clean daily, or every 4 hours depending on food type. observed handles to steamers soiled with dried fo |
| 2017-10-25 |
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 unlabeled bottles of oils at cook / prepline. |
| 2017-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous fruit flies confined to 3-comp sink room. pest control company scheduled for service today. |
| 2017-07-20 |
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: found tphc logs pre-filled out. obs |
| 2017-07-20 |
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: found cream cheese mislabeled as american cheese dated from june. cdi- discarded. found sliced pork loin |
| 2017-07-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: observed non-cipequipment being cleaned (soap, rinse, sanitizer) at prep area. clean non-cip equipment and utensils at 3-compartment sink or dish machine |
| 2017-07-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed flower petals, ornamental plant foliage in dish room handsink. access to handsink blocked by refuse containers. observed no trash receptacle at handsink at dir |
| 2017-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer in deli area and multiple pans in room with three compartment sink with food and sticker residue on them after w/r/s. cdi: all pans with residu |
| 2017-04-20 |
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 a pan of cooked greens in reach in cooler behind main grill line dated for 4/13 on it's 8th day. |
| 2017-04-20 |
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 that facility had not creat |
| 2017-04-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed kitchen employee using gloved hands to open doors of equipment and then go to food prep without changing gloves or handwashing. cdi: employee w |
| 2017-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle in main warewashing area. cdi: pic had bottle thrown out since it could not be identified. |
| 2017-04-20 |
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 a deep pan of pasta cooling in a double wrapped container on a speed rack |
| 2017-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a sanitizer bucket on main production line with no sanitizer in it. cdi: bucket was filled at three compartment sink with sanitizer reading 200 ppm quat. |
| 2017-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a large stack of pans wet stacked in room with three compartment sink. repeat. |
| 2017-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed badly torn gasket on reach in cooler in starbucks. |
| 2017-01-24 |
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 numerous utensils that were stored in soiled containers.4-901.11 equipment and utensils, air-drying required - c observe |
| 2017-01-24 |
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 multiple items cooling with tightly wrapped plastic. observed turkey slice |
| 2017-01-24 |
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 mac-n-cheese dated from 1/11 , motz cheese dated 1/17, and cottage cheese dated 11/17/2017. cdi: |
| 2017-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed melons at 46f and pasta noodles at 48f in the same reach-in cooler. cdi: pic voluntarily discarded. |
| 2017-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken and broccoli in hot-box at temperatures less than 135f. items had been measured earlier in inspection at proper temperatures so they were not out of temperature l |
| 2017-01-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3-compartment sink measuring 50 ppm quat. cdi: dishes were taken to main dish machine for proper sanitation until sanitizer at 3-comp can be servi |
| 2016-10-05 |
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 jar of croutons |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed milk in display walk-in cooler at 48 f, cream cheese 56 f, chicken caesar salad 54 f, chef salad 51 f. all tcsitems pulled from cooler and voluntarily discarded. verification o |
| 2016-10-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed carrots holding at patient station at 118 f. cdi- carrots discarded voluntarily. |
| 2016-10-05 |
16 |
s /3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: observed grill-marked chicken breast filets in cooler for later final cooking. product was stored as raw. no procedures for |
| 2016-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris attached to multiple plates stored as clean in the dish pit. cdi- returned to cleaning process.4-501.114 maintain sanitizer at correct co |
| 2016-08-16 |
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 mac and cheese in refrigerator from 8:00am at 65 f. cdi- mac and cheese voluntarily discarded. found chicken salad dated same |
| 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 two containers of cut gree |
| 2016-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found roasted potatoes, fish, and bow tie pasta all below 135 f in warmer. warmer wasfound to be turned off. cdi- pasta reheated to 165 f and fish and potatoes voluntarily discarded. |
| 2016-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found multiple sanitizer buckets with solution at 50 ppm quat. |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed curtains and interior of high temp dish machine heavily soiled on interior with pink build-up. |
| 2016-08-16 |
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 : chicken salad and mac and cheese not cooled within time / temperature parameters |
| 2016-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cole slaw, cheese, and hot dogs in front line refrigerator 46-47 f. cdi- items pulled and discarded voluntarily by pic. maintenance called for service. |
| 2016-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant black and pink mold build-up on non food contact surfaces of soda dispensers. |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found cloths in sanitizer buckets with 500 ppm quat. cdi- maintenance called to re-calibrate dispenser. buckets emptied. |
| 2016-05-11 |
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: found jars of cookies imp |
| 2016-05-11 |
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: frontline items are held on tphc ( |
| 2016-05-11 |
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: found opened bag of deli roast beef dated 4/27. found inconsistent date marking system with some items b |
| 2016-05-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found sausage at patient staion less than 135 f. cdi- sausage reheated to 180 f. |
| 2016-05-11 |
11 |
•3-202.15 food packaging has be in good condition, intact and protect the food inside. observed two cans of peaches significantly damaged. cdi- pic pulled cans from production. |
| 2016-05-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed many glove changes without prior handwashing. cdi- action plan / written procedures for handwashing written policy within 10 days. |
| 2016-02-24 |
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: facility is date marking opened bags of cut leafy greens. found a few opened bags not date marked. allowed to mark. |
| 2016-02-24 |
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 : found two 20 lb roasts cooled overnight. roasts were said to be fully cooked to 1 |
| 2016-02-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p : found two 20 lb roast cooked previous day 66 f in center after 2 hours of reheating. pic voluntarily discarded both roasts. |
| 2016-02-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash solution over flow into rinse solution. cdi- rinse solution emptied and refilled. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. deli case apparently holding ambient temperature at 56 f. work order put in for deli case. return visit to confirm discontinued use or repair of deli case. |
| 2016-02-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed sanitizer bucket stored in handsink at loading end of dish machine. cdi- access to handsink provided. |