| Violation Date |
Code |
Description |
| 2018-11-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking cold water faucet on prep sink across from tilt skillet. |
| 2018-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed shelving starting to rust inside two door upright cooler across from cook line. |
| 2018-11-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets were being stored on the floor. buckets were moved off floor during inspection. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. ob |
| 2018-11-29 |
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 no date marking on items such as cut lettuce and tomatoes in salad prep cooler. observed no date marking on opened tub of hard boi |
| 2018-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed ground beef stored above breaded eggplant. cdi - eggplant voluntarily discarded. |
| 2018-11-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing signage at hand sinks. provided signs. |
| 2018-07-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed one rubber spatula with melted edge. pic discarded spatula. |
| 2018-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested cafeteria trays. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed utensils |
| 2018-07-25 |
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 large tubs of flour and sugar not labeled with common name of food item. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled utensils stored in drawers as clean - items such as scoops, spatulas, and ladles. cdi - all items removed for cleaning |
| 2018-04-12 |
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 closed zipper bag of garbanzo beans stored in walk in cooler. beans were labeled as having been bagged at 11:30am. at |
| 2018-04-12 |
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 closed zipper bag of garbanzo beans stored in walk in cooler. see item #1 |
| 2018-04-12 |
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 unhandled metal pan in ice inside ice machine. use handled scoop instead |
| 2018-04-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans and bowls wet stacked. repeat. |
| 2018-04-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 extra boxes of frozen chicken on the floor of walk in cooler. pic moved onto shelving. |
| 2018-04-12 |
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 on wall near dish machine hand sink, on cei |
| 2018-04-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed beverage bottle stored in corner of clean drainboard and empty personal canned drink on top shelf of walk in cooler. both removed. |
| 2018-04-12 |
45 |
4-501.11 maintain equipment in good repair. observed one hood light out. |
| 2018-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. found stacks of containers wet-nested. |
| 2018-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found squash and roasted red potatoes holding under 135 f in hot box. cdi- all reheated in steamer to above 165 f. |
| 2018-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw bacon stored over biscuits in walk-in cooler. cdi- bacon moved to lower level of cooling cart. |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed door gaskets of coolers accumulating moistureand black growth. observed storage bins for dry good with greasy surfaces. |
| 2017-10-09 |
42 |
4-803.11 storage of soiled linens - c: observed apron stored on top of canned / bottled food. |
| 2017-10-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed windex stored on top of hot box with bowls. cdi-windex removed. |
| 2017-10-09 |
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: facility has gone to holding food f |
| 2017-10-09 |
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 marinara dated 9/26. voluntarily discarded. |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cream cheese and yogurt holding above 45 f in grab n go. .pic voluntarily discarded. |
| 2017-10-09 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed can opener blade soiled. cdi- sent back to cleaning process. |
| 2017-07-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: found hamburgers cooling in prep cooler that appeared par-cooked. after breaking two apart, observed red meat inside. facility |
| 2017-07-12 |
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 then recontaminate by turning off faucets with cleaned hands. cdi- d |
| 2017-07-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found baked fish in two locations at 124 f and 118 f. cdi-fish on serving line reheated to 171 f. fish in hot box discarded by voluntarily by pic. |
| 2017-07-12 |
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 grilled chicken cooling in small prep cooler across from grill. chicken was |
| 2017-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut lettuce at salad bar above 45 f. tphc utilized as cdi. in future, hold food at salad bar at 41 f or below or use tphc (provide written procedures for this practice). |
| 2017-04-07 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizing solution in 3-comp sink soiled. cdi- sink emptied. |
| 2017-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut fruit cups containing melons at 50 f at cold line. cdi- fruit cups pulled from service line. |
| 2017-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed sausage links and patties holding below 135 f at serving line. repeat for same item from last inspection. |
| 2017-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed some sticker residue present on stacked containers. cdi- containers returned to cleaning process. |
| 2017-04-07 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee enter kitchen from hallway and go stright into walk-in cooler to continue putting away delivery. employee did not wash hands before resuming work. cdi- stopped employee and |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on surfaces in kitchen. |
| 2017-02-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed bottle containing oasis orange labeled as glass cleaner. cdi- bottle discarded. |
| 2017-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed refrigerator holding food at 52 f. tcs foods were voluntarily discarded including pudding labeled as keep refrigeratedand string cheese labeled as keep refrigerated. call made |
| 2017-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found sausage patties at serving line below 135 f. cdi- pic voluntarily discarded sausage. |
| 2016-11-07 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink covered with straw but stored on same shelf as single service cups. cups were in sleeves. best practice is to separate employee drink storage f |
| 2016-11-07 |
20 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf : found multiple containers of food on speed cart in kitchen under no temperature control. refer to temperature cart. cdi- mashed potatoes voluntarily discarded |
| 2016-11-07 |
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 sausage patties and links cooling at room temperature tightly covered. cdi- |
| 2016-08-29 |
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 cut melons 60 f after prep. one hour and fifteen minutes later fruit was 56 |
| 2016-08-29 |
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 ricotta cheese dated marked 8/22. cdi-voluntarily discarded by pic.3-501.17 date mark/label all |
| 2016-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found turkey burgers, hamburgers, and chicken breast filet holding in oven that was not turned on. refer to temperature chart. all foods moved to alternate heating equipment and brough |
| 2016-08-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : facility starts cooking process for raw turkey burgers on flat top, then transfers immediately to oven for continued cooking. |
| 2016-05-31 |
45 |
4-501.11 maintain equipment in good repair. counter cabinet at self-serve drink station with water damage inside cabinets. refer to transitional permit items to correct. pic states new cabinets to be installed around 6/9/16. |
| 2016-05-31 |
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 tomato paste dated 5/20 in refrigerator. cdi- pic voluntarily discarded. |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found chicken salad and cole slaw above 45 f in salad prep cooler. pic stated items had been out of refrigeration for a period. lettuce, cheese, boiled eggs above 45 f on salad bar. cdi |
| 2016-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found glasscleaner not labeled. labeled while on site. |
| 2016-03-14 |
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 : twelve lb roast in walk-in from 3/11 at 44 f. whole roast had been cooled correct |
| 2016-03-14 |
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: upon entry found hotand cold servin |
| 2016-03-14 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf: non-functional hanging thermometer in one refrigerator in kitchen. replace thermometer. |
| 2016-03-14 |
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: found baked chicken date 3/9 at 43f in walk-in. voluntarily discarded. found sliced pork loin 48 f in wa |