| Violation Date |
Code |
Description |
| 2018-11-29 |
42 |
3-304.12 store in-use utensils in a clean, dry place. wall mounted knife holder at salad prep unit soiled. pic states only cleaned utensils should be stored in holder. do not store utensils in soiled areas. |
| 2018-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found ham, cheese, and patient salads above 45 f. cdi- all items voluntarily discarded by pic. |
| 2018-11-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: found two handsinks being used as dump sinks. cdi- sinks cleaned immediately. |
| 2018-09-24 |
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 a bag of cheese in front reach in cooler with a temperature of 55f. cdi- p |
| 2018-09-24 |
10 |
3-202.11 temperature - p,pf observed cut melon recieved at 50 f and placed in holding unit for patient services, salmon from hot box at 110f, and chicken from hot box at 120f. chicken and salmon were not received, sent back to main kitchen. tuna salad del |
| 2018-06-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. also observed clean dish storage stored directly beside hand sink in back area. ensure cleaned utensils and equipment are not exp |
| 2018-06-07 |
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 bagels being sto |
| 2018-06-07 |
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/ observed several foods time stamped wi |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - several tcs foods located in the grab and go cold hold unit stored above 45 degrees. refer to temperature chart. observed pasturized eggs located in the cold hold unit grill stored above |
| 2018-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed boiled egg being stored on stove top at 108 degrees. cdi- boiled eggs were reheated to 165 and placed in hot hold unit. |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. two containers of boiled eggs packaged for grab and go from main kitchen being held in open air grab and go cooler. ambient air in cooler at 39f. eggs at 48f. pic voluntarily discarded |
| 2018-03-07 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf. hot water provided during initial handwashing at handsinks in facility. hot water found to be cold at next few uses at all sinks except for on the patient care side. cdi- per pic's robbie bradford an |
| 2017-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p one small pan of chicken and pasta and half pan of cooked broccoli in warmer not under temperature control. cdi- pic's javon mcnair and kimberly carson had reheated. all other food item |
| 2017-12-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee at service line not wearing a hair restraint. cdi- employee did put on hair restraint. (0pts) |
| 2017-09-18 |
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. dust build up on hvac vents and surrounding ceiling tiles |
| 2017-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than 3 metal pans stacked wet nested at area across from the 3 comp sink. cdi- containers separated to allow for air drying. |
| 2017-09-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee wearing a watch on the food prep side initially starting with food service. cdi- employee returned to working only at the register a |
| 2017-09-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two cucumbers and one apple stored directly on shelving in reach in coolers. cdi- pic justin corrected both immediately. (0pts) |
| 2017-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. portioned containers of soup and macaroni and cheese on the counter and warmer cabinet not under temperature control. cdi- pic chef tim karolyi and pic supervisor justin heaton had all |
| 2017-06-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee cell phone stored on cutting board, one co-mingled with facility single service items, and one closed employee beverage stored above |
| 2017-06-05 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. heat sanitizing dish machine not reaching 180f for surface temperature of 160f after approximately five cycles. cdi- pic robbie turned on booster heat |
| 2017-06-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. no hand soap provided at handsink on the patient care side. cdi- pic anjennette and pic robbie bradford had soap replaced. |
| 2017-02-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed commercially grilled marked chicken in same cooler drawer, on top of raw chicken breasts. pic lisa caudle advised all chicken is treated as raw. cdi: verbal instruction to ensure em |
| 2017-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mixed greens on front line prep cooler at 51f. pic stated mixed greens had just been put out from the reach-in cooler. cdi: greens were taken to be quickly cooled down to 45f or |
| 2017-02-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle labeled window cleaner on shelf of clean utensils in the dish machine room. cdi: bottle was removed and placed in proper location to prevent contamination of utensils. - 0 pts |
| 2017-02-03 |
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 - repeat - observed mixed greens that were cooling from the front line prep top coo |
| 2017-02-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat - observed squeeze bottles of butter and mayonnaise without any identification, as well as spice shaker with unknown spice |
| 2016-10-20 |
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 in cooler gaskets at service line and reach in unit. cleaning is needed. |
| 2016-10-20 |
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. single service cup stored in pan of slaw being used for service. cdi- removed |
| 2016-10-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two bottles of liquid oil and one container of olive oil not labeled. cdi- all labeled |
| 2016-10-20 |
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 . cut deli meats, egg salads, sliced tomatoes all tightly covered during cooling pr |
| 2016-10-20 |
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. pic advised that hot foods on gener |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. foods on the patient care hot hold and general service line not under temperature control. see chart for items and temperatures. cdi- all food items reheated immediately. |
| 2016-10-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. some spots of debris on the back wall of the large i |
| 2016-10-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. one employee observed going through swinging door to get clean utensil to use at the grill and continue cooking. employee continued to wear gloves. cdi- corre |
| 2016-10-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. one fruit fly in cottage cheese. cdi- pic connie merchak voluntarily discarded. |
| 2016-08-01 |
8 |
\5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee observed dumping tea and ice from single service cups into handwashing sink on patient care service side. cdi- discussed with executive chef issue to approved |
| 2016-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. dried food debris on slicer stored as clean on general s |
| 2016-08-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. multiple hot food items not under temperature control in the hot hold warmer and on the main service line. cdi- pic had all foods reheated. pic advised that foods are checked before l |
| 2016-08-01 |
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. two containers of deli meat and egg salad not marked per rule requirement. pic advised that all were prepared on 7/30/16. cdi- food items w |
| 2016-08-01 |
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 on boxes of gloves that are to be used for food service. cdi- executive chef removed all. discussed options for s |
| 2016-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked tightly while wet. allow to air dry prior to stacking tightly. (0pts) |
| 2016-08-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee working at multiple areas in the back prep/ storage areas wearing a watch. cdi- verbal correction to remove (0pts) |
| 2016-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed steam table, in use from 7am-10:30am, was holding hot foods below 135f - see temperature chart. cdi - foods voluntarily discarded. suggested considering the use of tphc (time |
| 2016-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler gasket split. |
| 2016-05-24 |
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 grab and go item |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut melon in melon water dispenser measured 65f. cdi - voluntarily discarded. suggested using non-tcs fruits and vegetables such as pineapple, cucumber, and strawberries. |
| 2016-05-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer stored as clean still had dried food debris on guard behind top of slicing blade. cdi - cleaned and sanitized before use. 4-501.112(a)(2) prov |