| Violation Date |
Code |
Description |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. found solid build-up on non-food contact surfaces of soda dispensers. |
| 2018-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found cloths holding sanitizer bucket at less than 150 ppm. |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found mozz and prepped strombolis holding above 45 f. cdi- pic voluntarily discarded. |
| 2018-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found grilled chicken and steamed broccoli holding at less than 135 f in patient plating. cdi-chicken was discarded, broccoli re-steamed to 170 f. |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed employee at cook line handle raw philly steak with gloved hands then handle bun for philly steak. cdi- stopped employee, had discussion, discard two buns touched by contaminated g |
| 2018-12-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee handle raw philly steak then handle rte food without glove change / handwash. cdi- employee washed hands correctly |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. some torn door gaskets at refrigerator at grill. replace torn gaskets when damage occurs. |
| 2018-09-26 |
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 unlabeled squirt bottles of oils at several stations. |
| 2018-09-26 |
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 marinara cooled overnight in covered, dense volume. blast chiller was used i |
| 2018-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found 3 pans of cubed potatoes less than 135 f in holding. cdi- all three placed in steamer for reheat to above 165 f. |
| 2018-09-26 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found marinara cooled overnight 48 f. cdi- voluntarily discarded. |
| 2018-09-26 |
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 one employee recontaminate hands at faucets after washing. cdi- direction to re-wash and |
| 2018-05-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno soap ot towels at entree island. cdi- items supplied. |
| 2018-05-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pfound cut melon prepped more than 4 hours ago 47 f in center of dense, large volume. cdi- pic discarded voluntarily. |
| 2018-05-09 |
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: observed inconsistent procedures fo |
| 2018-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: chicken at patient plating less than 135 f. chicken in hotbox at grill less than 135 f. breakfast biscuits at grill self serve grab n go less than 135 f. biscuits, grill chicken discar |
| 2018-05-09 |
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 tightly covered dense volume and quantity of cantaloupe still cooling after |
| 2018-05-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean knives stored in crevice between holder and wall. |
| 2018-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket coming loose on hot box and a few coolers with rusted shelves. |
| 2018-02-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sink on north tray line blocked with rolling cart. cdi - cart was moved for handwashing. |
| 2018-02-13 |
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 several examples of good handwashing but also saw one employee wash hands for less than 15 |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in reach in cooler to right of row of hot boxes in retail production and also in prep cooler in catering. observed some rusted shelving in same prep cooler in catering. |
| 2017-12-11 |
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 utensil water on south line holding on flattop at 108f. cdi - pic had wa |
| 2017-12-11 |
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 pasta cooked today and still cooling measured 40f in gallon bags where it |
| 2017-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed right side of flattop on south line was not holding hot foods at or above 135f. chicken 126f, hamburgers 130f. both had been cooked less than 30 minutes earlier. cdi - both we |
| 2017-09-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing baseboard in hallway outside walk in cooler near grill. also observed |
| 2017-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed just a few fruit flies near coffee area and in one other spot. pic said service has already been called to address. |
| 2017-09-27 |
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 only one of the three blast chillers was in use and it was overfilled - e |
| 2017-09-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed some roast turkey breast, both sliced and unsliced, on speed rack inside reach in cooler. turkey appeared to have very |
| 2017-04-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed one handsink in dish wash8ing area was blocked. cdi - it was unblocked immediately by pic, who spoke to employee about it. |
| 2017-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garden fresh pasta salad and crabmeat salad in individual grab and go cups were holding at 48f in grab and go cooler. cdi - items voluntarily discarded. discussed with garden f |
| 2017-04-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food handler wearing a bracelet. |
| 2017-04-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed two soiled iced tea nozzles stored as clean. |
| 2017-04-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved single service cups stored for use next to orange/strawberry water at entrance to cafeteria. |
| 2017-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hot drawers in exhibition area needing interior cleaning. |
| 2017-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one soapy water bucket holding a wet cloth. it was removed immediately by pic. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several areas where non-food contact surfaces needed better cleaning, especially in areas like hot and cold drawers. |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed at least two split cooler gaskets. |
| 2017-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet nested in clean utensil area. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2017-02-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored on prep cooler in north line area. |
| 2017-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese at 51f and 55f, sliced tomatoes at 51f, cut leafy greens at 57f, 53f, and 58f, pizzas with sauce and cheese at 70f, and egg salad sandwiches at 52f. cdi - some items we |
| 2017-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed wings holding at 94f, chicken marsala at 132f, salmon at 120f, steak at 113f. cdi - all reheated to above 165f or voluntarily discarded. vr - verification required. will retur |
| 2017-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several soiled utensils stored as clean in bins. also observed soiled tomato dicer and soiled floor mixer (no longer used) stored as clean. cdi - all |
| 2017-02-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed grill handsink holding soiled tongs. cdi - tongs removed. later, observed same handsink with box stacked on it. cdi - box removed. |
| 2016-11-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed better active managerial control needed to ensure procedures are properly followed for cooling, hot holding, and cold holding. cdi - violations were corrected |
| 2016-11-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. in discussion with employee at market brew (coffee) area, discovered that he works from 2pm - 10:30pm and only rinses metal pitchers used for steaming mi |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cooked chicken strips had been placed into service before they were completely cooled. they had been cooling in blast chiller and measured 69f when placed into cold holding for |
| 2016-11-21 |
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. observed most slices at pizza stati |
| 2016-11-21 |
39 |
h3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloth in bucket of soapy water next to bucket of sanitizer. also observed damp wiping cloths stored on countertops in two areas. |
| 2016-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken breasts cooked and stacked in pan of water on flattop in grill station. product measured 108f near the top. observed hamburger on tray line awaiting plating and measur |
| 2016-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in upright freezer in grill room. observed damaged floor with missing floor coating in area about 10x12 inches in staging walk in cooler. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed area underneath several hot and cold drawers holding food . . debris. also observed some drawer handles on tray line showing dried food debris. area |
| 2016-11-21 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed hand sink at entree station was soiled and had a damp cloth in it. it appeared to be stained with coffee, as if it had been used as a dump sink. clearly designate this sink for handw |
| 2016-11-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups with exposed lip surface area in dispensers for self-service on entree line, unsleeved single service cups in market brew coffee area. |
| 2016-09-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee pullinghouse-made soup and chili from reheating before they had reached 165f - chili was 87f and soup was 131f. cdi - both voluntarilydiscar |
| 2016-09-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved soups made at 2:30 am today measuring 70f (chili) and 54f (chicken soup); both were located in the blast chiller. logfor cool |
| 2016-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed items in hot boxes not holding hot - fish 117f,baked chicken 116f, fried chicken 117f. cdi - all items returned to heating to exceed 165f; hot boxes turned up and show panpreh |
| 2016-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three damp wiping cloths stored on countertops orcarts.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the f |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one rolling cart of food in a walk in cooler. items onthe cart were returning from the omelet station and had warmed to about 57f - ham, tomatoes, and spinach. cdi - all volunt |
| 2016-09-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved cups exposed tocustomers at coffee station. |
| 2016-09-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed some grout missing between floor tiles in grill area. |
| 2016-09-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-usearticles. observed one unshielded light fixture in ceiling outside walk in coolers.6-305.11/6-501.110 designate and use an are |
| 2016-09-20 |
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 whichquickly moves food particles to the drain. observed one handled cup used as a scoop in the cornmeal bin - handle was resting |
| 2016-05-16 |
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 four meatloaves which were cooked yesterday without date labeling. cdi - all voluntarily discarded. |
| 2016-05-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some areas with wall damage. observed some grouting needed between floor tiles |
| 2016-05-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed one set of tongs with badly cracked handle coating. pic voluntarily discarded them.4-501.11 maintain equipment in good repair. observed a few gaskets broken. work orders have been placed for new ones. |
| 2016-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth on counter on north cook line. removed. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored o |
| 2016-05-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed one walk in cooler held individual juice cups and canned beverages. observed two areas of that cooler where juice in cups had been consumed and then the empty cups w |
| 2016-05-16 |
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 retail grab and |
| 2016-05-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed several trays of raw fish stored above ready to eat foods in the upright cooler in the retail prep area. cdi - rte foods voluntarily discarded. |