| Violation Date |
Code |
Description |
| 2018-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed beverages stored co-mingled at in use and closed stations in prep areas. cdi- all storage was corrected. |
| 2018-12-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers stored on top of warmer at patient care line and some at front service counter not protected during storage. p |
| 2018-12-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. clear large containers stored on the floor. cdi- pic removed and placed at pot washing dish machine to be re-cleaned. |
| 2018-12-07 |
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. wiping cloth stored in sanitizer of quat that was testing below 150ppm. station was closed at the ti |
| 2018-12-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. chef jared advised that the chicken on the bottom of the speed rack stored under raw fish was still raw in the center and had o |
| 2018-12-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at handwashing sink near salad station. cdi- pic had refilled. |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pfront grab and go unit temperatures were above 45f, see temp chart above. the ambient air temperature of the unit was at 50f.cdi- deli sandwiches, parfaits, and all salads prepared today |
| 2018-09-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a bag of feta cheese in walk in cooler and a bag of ham in reach in with no date.cdi- pic stated that both items had been opened thi |
| 2018-09-28 |
13 |
3-302.11(a) separate, the different types of raw animal foods. -pin walk in cooler, observed raw beef being stored over raw fish on one speed rack. cdi- pic rearranged storage order. |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris and build up on bottom floor, shelves, and gaskets in two reach in units. cleaning frequency needs to increase. repeat. *no points escalated b |
| 2018-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed more than 10 metal pans on clean storage shelving wet nested while being dried. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. debris and build up in cooler gaskets and holding cabinet shelving. cleaning is needed. repeat |
| 2018-06-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. some single use articles in catering room not protected/ inverted for prevention of possible contamination. cdi- some turned/ inverted. |
| 2018-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal pans on clean storage shelving wet nested. observed tiered stacking for drying utensils and pans. ensure all are completely air dried prior to nesting together. cdi- pic |
| 2018-06-14 |
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. in use utensils stored in running water at sinks on cook line. water temperature |
| 2018-06-14 |
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. food items at service station at fr |
| 2018-06-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. all beverage nozzles and one tea urn nozzle at front self service station soiled with mold like build up. cleaning is needed. pic executive chef jared adv |
| 2018-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved potato soup, tomato soup, chicken cream soup, and turkey and gravy in hot shelf, sausage patties, hashbrowns, and sausage links on front line, and shredded turkey and diced turk |
| 2018-03-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved employee panning cooked chicken and another employee portioning raw chicken on same prep table. cdi processes separated. -0pts |
| 2018-03-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed turkey burger that came off the grill at 159f-177f and grilled chicken off grill at 156f. cdi items placed on grill to |
| 2018-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced chicken that was holding in reach in at 51f; tomatoes, ham, provalone, cheddar cheese, swiss cheese, sliced turkey, and sliced roast beef that was on front line above 45f. |
| 2018-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utensils holder that was soiled with food debris. -0pts |
| 2018-03-01 |
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. -pfobserved different types of |
| 2018-03-01 |
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 single service spoons that were used to scoop dry condiments on buffet |
| 2018-03-01 |
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 milk that was not dated, pizza sauce held for 8 days, and sliced chicken dated for when chick |
| 2017-12-18 |
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. debris under shelving units in walk in coolers and large |
| 2017-12-18 |
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. melons and pasta not cooling at an approved rate per cooling calculations. cdi- bo |
| 2017-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. one green bucket of soapy water of ten labeled as sanitizer. cdi- pic sherman thomas had employee remove label. (0pts) |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. multiple food items not under temperature control in the patient care service area, and one item at the front service main line. cdi- all food items at the patient care service area we |
| 2017-12-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some minor mold like build up on back arm side of the ice chute in the large ice bin next to the patient care food service line. cleaning is needed. (0pts |
| 2017-09-27 |
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. debris and fallen items in walk in beverage cooler. clean |
| 2017-09-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. coffee filters at front and containers used for catering not protected during storage. correct storage to protect single service article |
| 2017-09-27 |
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. food items in prep cooler at grill |
| 2017-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee observed dumping ice twice into handwashing sink. hot water nozzle at back area where warmers located would not turn on. cdi- pic sherman thomas was advised th |
| 2017-06-22 |
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. time being used a method of control |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than seven pans stacked together wet at secondary warewashing area. cdi- pic manny martinez removed all to be re-washed. |
| 2017-06-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. papertowel dispenser at handsink not operating. pic manny martinez placed call to vendor to have repaired. |
| 2017-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee closed beverage on roller cart co-mingled with facility foods. improvement noted from previous inspection. repeat |
| 2017-03-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. purses, phones, coats stored co-mingled throughout facility. pic had storage corrected immediately. ensure use of designated areas for employee storage. repeat |
| 2017-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried build up debris and dust on upper shelving/ throughout, at large equipment. cleaning is needed. repeat |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. two heavily damaged zip top covers for speed racks and some damaged utensils in dry storage area. replace all damaged items. (0pts) |
| 2017-03-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service at one area of cook line and one area of prep line not inverted/ protected during storage. protect and store all to prevent possible contamination. |
| 2017-03-13 |
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. raw chicken and cut melons cooling stacked in large amounts and tightly covered. t |
| 2017-03-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p bottle of dish detergent stored at food preparation sinks, in preparation sinks, and on packaged food items and utensils throughout. cdi- executive chef patrick purcell corrected all. |
| 2017-03-13 |
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. employee observed grabbing one clean tray after assisting with tempera |
| 2016-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverages stored comingled with facility items. ensure that employee's do not store personal items comingled with facility items a |
| 2016-11-02 |
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/ residue at back areas of line equipment. cleaning is needed. |
| 2016-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked nested together while wet. cdi- pans separated. |
| 2016-11-02 |
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. sliced tomatoes and shredded cheese tightly covered in grill prep cooler and conta |
| 2016-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. food items in warmer and on the line not under temperature control. cdi- pic had all reheated. also discussed holding pizza using time for safety instead of temperature. |
| 2016-11-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. no handsoap at handwashing sink next to patient care side. cdi- pic william chambers had soap replaced. |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on soda nozzles on one beverage station and one tea urn nozzles. food debris on bottom of interior of prep cooler. cdi- verbal correcti |
| 2016-08-18 |
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 raw chicken prepared/ seasoned/ marinated for cooking later during service being c |
| 2016-08-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c. an employee shall eat, drink, or use tobacco only in a designated areas where contamination of equipment, food, utensils and linens is possible. employee at smaller utensil washing area observed chewing gum |
| 2016-08-18 |
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. labels on grab and go sal |
| 2016-08-18 |
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. in use utensils stored in room temperature water at two working stations. cdi- w |
| 2016-08-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service items at multiple locations in facility not protected, including at self service station. provide protection for single service articles. |
| 2016-08-18 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. per pic, items in back catering storage room are no longer used. storage room needs to be decluttered and unused items removed to allow for b |
| 2016-08-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two employee's observed wearing rings with large stones and watches while preparing foods. cdi- employee's were advised to remove all. |
| 2016-05-19 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are |
| 2016-05-19 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. shelving, containers, gaskets damaged- transitional/ non compliant items. transitional permit expires 9/6/2016 and may not be extended. pic advised of meeting yester |
| 2016-05-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at front service area not protected. cdi- pic advised of upcoming changes for storage of cups at front. |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal and plastic containers at smaller warewashing area next cook line stacked tightly while wet. cdi- corrected. |
| 2016-05-19 |
22 |
u3-501.19 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. food items on salad bar being held |
| 2016-05-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw turkey food items stored over raw pork items, both over pasteurized eggs in walk in cooler. cdi- storage order corrected by pic bill chambers. |
| 2016-05-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered employee beverage stored on ice machine ledge across from patient care service line. cdi- storage corrected. |
| 2016-03-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some containers of oil and dry mix at prep stations not labeled. label all. 3-602.11 food packaged on premises for customer self s |
| 2016-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. containers of lettuce cheese at salad bar, lettuce at prep cooler and at sandwich station not under temperature control. cdi- items removed and replaced. discussed the option of using t |
| 2016-03-21 |
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 . large pan of stir fry vegetables and rice, bag of diced turkey, pans of wrapped l |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one bucket of sanitizer testing at 0ppm for quat. cdi- pic removed and refilled container. |
| 2016-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. chicken breast, rice, and pasta not under temperature control in hot holding warmer units. chicken breast at hot hold on front line not under temperature control. cdi- all items remov |
| 2016-03-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service articles in back storage roo |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair. transitional items -damaged gaskets, rusted shelving in walk coolers. transitional non compliant items must be completed by 9/5/2016. transitional permits may not be extended. |
| 2016-03-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans wet nested in utensil storage area. allow utensils to air dry before stacking them tightly together. |
| 2016-03-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. one bag of closed raw chicken stored over commercially sealed bag/ box of raw beef. cdi- pic william chambers had corrected. |