| Violation Date |
Code |
Description |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from ceiling vents in kitchen prep room. |
| 2018-11-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available to test quat sanitizer. vr - will return within 10 days to verify correction. |
| 2018-11-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p quat sanitizer testing well above 400ppm in three comp sink. cdi - sanitizer dumped and remade; ehs demonstrated to correct way to make sanitizer. |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut melon, skim milk, 2% milk, and cream cheese labeled keep refrigerated all holding above 45f. cdi - all discarded. tphc form left; ehs suggested tphc for these items. |
| 2018-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p red potatoes, cheese omelets, and sausage links holding below 135f at customer self serve buffet. cdi - discarded. ehs left tphc procedure form and explained procedure to staff. |
| 2018-11-30 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p food worker has limited knowledge of health policy requirements. cdi - adhesive health policy handout poster left with facility to post in kitchen. |
| 2018-05-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in three comp sink testing above 400ppm quat. cdi - diluted to 400ppm. |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p milk in milk pitcher holding above 45f. cdi - placed on tphc for today. left tphc paperwork and suggested that facility use tphc on all buffet items. |
| 2018-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p red potatoes holding below 135f in steam table. cdi - placed on tphc for today. left tphc paperwork and suggested facility use tphc on all buffet items. |
| 2018-05-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed missing drain plugs for the 3-compartment sink. the compartments are not able to be filled. the employee is able to properly sanitize equipment by using the sanitizer hose and covering the equipment |
| 2017-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the cut fruit cold holding above 45f. cdi-the fruit was discarded and a new batch was brought out. more ice was added to the container. repeat. |
| 2017-12-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed an employee that has their servsafe but is unable to provide documentation. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fruit cold holding above 45f. cdi-more ice was added to the pan. |
| 2017-05-22 |
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 cups stored in the dry storage containers. cdi-the cu |
| 2017-05-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for the quat sanitizer. cdi-a handful of test strips were given today. test strips have already been ordered. |
| 2017-05-22 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed buildup on the toilet seat in the womens restroom. have cleaned. |
| 2016-12-22 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples not proper shielded or covered. the apples are stored on a large center table. have wrapped to allow for proper protection from contamination. repe |
| 2016-12-22 |
14 |
4-702.11 before use after cleaning - p observed employee only washing and rinsing the equipment with no sanitizer step at the end. cdi-explained to the employee that sanitizing is needed after rinsing equipment. had the employee fill the compartment wi |
| 2016-12-22 |
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 start washing hands with gloves still on. cdi-had employee remove gloves then |
| 2016-12-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee cups sitting on the counter and the storage rack. ensure that employee drinks are stored where no food and equipment prep, storage are being kep |
| 2016-06-08 |
37 |
observed apples offered for sale where they are open to customer contamination. the apples did not have any sneeze guard, cover, or a sign warning customers to wash before consumption. sign added today to correct.3-306.11 protect food on display using s |
| 2016-06-08 |
26 |
observed an unknown chemical in a water bottle today- bottle discarded to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-06-08 |
20 |
observed omelets stored at room temperature today in the kitchen. reheated to correct. |
| 2016-06-08 |
19 |
observed potatoes in the oven holding at <135f today- oven potatoes reheated.observed omelet and sausage holding at <135f on the steam table today- products discarded today.do not turn off oven if food is inside. keep water level up on the steam table |
| 2016-06-08 |
14 |
in discussion with the pic, it was found that dishes are washed and rinsed, but not sanitized. discussed the proper wash, rinse, sanitize, and air dry process with pic today to correct this. be sure all employees know this method and use it on all multi |
| 2016-06-08 |
8 |
| observed an empty box stored on the handsink today- moved to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-06-08 |
2 |
observed no employee health policy today for food service workers. health policy emailed to pic today. review this with all employees and have them sign to correct.vr by 6/16.2-103.11(m) ensure food employees are informed of their responsibility to rep |
| 2016-06-08 |
1 |
observed no certified food protection manager onsite today. points for this violation will not be taken until 210 days past the permit issue date.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |