| Violation Date |
Code |
Description |
| 2018-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service condiment cups stored on the floor. |
| 2018-08-09 |
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 a container of marinara sauce, as well as a container of pasta without date mark. pic stated items were prepared more than 24 hours |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat balls hot holding at 126f in hot box. pic stated meat balls had been in hot box for 30 minutes. cdi, meat balls reheated to 165f. |
| 2018-08-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat food such as pasta salad, and marinara sauce. cdi, items placed above unwashed produce. |
| 2018-01-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed unwashed produce stored above pasteurized liquid eggs. cdi. unwashed produce move and placed in one area separate from ready to eat food products. observed raw |
| 2018-01-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pic advised tea nozzles are sanitized weekly. ensure staff are cleaning and sanitizing the tea equipment at least every 24 hours. |
| 2018-01-08 |
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 an opened packaged of cooked turkey date marked for 10 days. cdi. product discarded by pic. |
| 2018-01-08 |
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 small wrapped s |
| 2018-01-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups at the drink station stored exposed to contamination. store the cups in a fully enclosed dispenser or kee |
| 2018-01-08 |
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 sweet and sour chicken be |
| 2018-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one reach in refrigerator at the grill collecting residue. |
| 2018-01-08 |
52 |
5-501.15 outside receptacles - c. observed exterior dumpster with damaged drain plug. replace the missing drain plug. |
| 2018-01-08 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed a cell phone stored with food service supplies at the sandwich station. designate a storage area for personal items that is separate from facility supplies. |
| 2018-01-08 |
45 |
4-501.12 cutting surfaces - c observed a cutting board that was in use with deep holes. pic advised the board will be taken out of use. |
| 2017-11-13 |
47 |
no points deducted4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside bottom surfaces of reach-in cooler). |
| 2017-11-13 |
45 |
no points deducted4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-11-13 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-11-13 |
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 items (cold tcs food) usin |
| 2017-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old oil and food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-06-20 |
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 packaged customer |
| 2017-06-20 |
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 observed large sealed container of cole slaw cooling inside prep cooler measuring 57 |
| 2017-06-20 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed large container of chocolate not sealed exposed to contam |
| 2017-06-20 |
54 |
no points deducted6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in dry storage area in need of cleaning. |
| 2017-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-14 |
53 |
no points deducted6-501.12floors, 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.observed cleaning issues to physical faci |
| 2017-03-14 |
47 |
no pionts deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezers) |
| 2017-03-14 |
45 |
4-501.11maintain equipment in good repair.observed split / torn gaskets on reach-in cooler unit.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need o |
| 2017-03-14 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of cut lettuce and containcer of ham stored in prep cooler measuring 61-65f. cdi ham and lettuce disacarded by management. (do not over stock products). |
| 2016-12-30 |
19 |
, 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hot dogs, chicken breast and beef burgers hot held on grill top holding at 95-120f (see temp chart). all items reheated to 165f and placed into broth and held properly. |
| 2016-12-30 |
43 |
no points deducted4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service trays for salads stored not inverted exposed to customer contamination / sneeze spray. |
| 2016-12-30 |
37 |
no points deducted3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved one side of salad bar missing sneeze shield entirely, cdi display used to block opening, vr to ensure long term compliance. |
| 2016-12-30 |
20 |
. repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, sliced tomatoes, sliced cheese at grill toppings station cold held above 45f, observed cut lettuce, cubed chicken (breaded and grilled) held on salad bar ab |
| 2016-12-30 |
8 |
no points deducted6-301.14 handwashing signage - c observed numerous hand washing sinks missing hand was signage. |
| 2016-12-30 |
6 |
repeat2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved foods at pizza station and salad bar > 45f (see temp chart). all foods removed from stations, transferred to speed rack, and stored inside walk-in freezer to rapid cool. all food |
| 2016-07-11 |
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 several foods throughout kitchen stored with incorrect dates. cdi - dates changed during inspection. |
| 2016-07-11 |
6 |
general comment - 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.-pobserved employee at dish machine handling soiled dishe |
| 2016-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed mutiple plastic containers wet stacked at dish area. |
| 2016-07-11 |
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. -pfobserved foods including chicken salad, black beans, pasta, etc. stored in reach-in |
| 2016-07-11 |
2 |
general comment - 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfemployees had not been trained on the employee health policy yet. e-mailed a copy of employee health policy fo |