| Violation Date |
Code |
Description |
| 2018-12-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees prepping food while wearing watches. |
| 2018-12-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility without a functioning thin-probe thermometer. verification required in 10 days. |
| 2018-12-14 |
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 cut tomatoes prepped at 8:30 am cooling in large amounts in tightly wrappe |
| 2018-12-14 |
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 buttermilk, sliced turkey, sliced ham, and tuna prepped/opened the day prior without a date label. facility uses system with labeli |
| 2018-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spray sanitizer bottles stored hanging on the handsink. cdi pic removed spray bottles during the inspection. |
| 2018-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfbread pans were dirty with bread crumbs. wash after using. cdi- brought to sink.4-501.114 maintain sanitizer at correct concentrations. -pbleach sanitizer reco |
| 2017-11-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. oil/vinegar bottles were not labeled. repeat. |
| 2017-11-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped tuna in a large tub with covered lid recorded above 45f (see chart). c |
| 2017-05-04 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drinks and items stored on prep tables |
| 2017-05-04 |
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 oil/vinegar bottles unlabeled. label bottles. |
| 2016-11-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed scoop in sugar stor |
| 2016-11-17 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2016-05-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one lid open on overfilled dumpster. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2016-05-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no test strips available for testing chlorine sanitizer solution. vr - verification required. inspector left a few strips for pic to use before order arrives. san |
| 2016-05-09 |
43 |
-4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked cups in cup dispensers located in customer-accessible area at cashier station. pic removed extra cups. |
| 2016-05-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed day old bread being set on top of counter shield for purchase by customers. bread wrapper was open on each end. cdi - pic wrapped one end closed and placed l |