| Violation Date |
Code |
Description |
| 2018-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a couple racks in walk in cooler needing some better cleaning. |
| 2018-12-06 |
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 steam table sandwich prep i |
| 2018-12-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of andouli sausage date marked for 9 days ago in walk in cooler. sausage in walk in an |
| 2018-12-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wearing gloves leave food station to retrieve more food from boh, come back and attempt to handle rte tortillas without changing gloves. cdi- |
| 2018-12-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling and cracking raw shell eggs while wearing gloves then handle bread and cheese to prep a sandwich. cdi- employee corrected, washed hands and put on new gloves bread |
| 2018-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages in hot box at 128 degrees. pic said they use tphc for this hot box however; no times were being recorded and no written procedure was available. cdi- pic voluntarily d |
| 2018-06-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a couple small pans of diced sausage date marked for 8 days ago. pic said it was likely a date m |
| 2018-06-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility offering and serving under-cooked shell eggs over-easy with no consumer advisory posted. cdi- pi |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach that had just been prepped, not in a proper ice bath at 50 degrees in smoothie station. cdi- pic moved spinach to fridge and said they will keep it in fridge to ensure i |
| 2018-06-06 |
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 employee wearing a woven bracelet. cdi- employee removed bracelet. |
| 2018-06-06 |
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 deep and tightly wrapped pan of lettuce cooling at 60 degrees approx. 1 h |
| 2017-12-27 |
41 |
general comment 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 the handle of a pair of tongs laying directly on top o |
| 2017-12-27 |
31 |
repeat violation 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 3 trays of chicken cooling in the walk in cooler while |
| 2017-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above spinach and cheese in the 4 door reach in cooler. cdi - eggs were moved to the walk in cooler. |
| 2017-08-10 |
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 chicken, roast beef, turkey, ham and tomatoes cooling on the serving lin |
| 2017-08-10 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of bleach no labeled. cdi - bottle was labeled during the inspection. |
| 2017-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed sanitizer in the 3 comp sink at 0 ppm while equipment was in there. cdi - the sink was drained and new sanitizer was provided at 200 pm. |
| 2017-05-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - machine was primed and sanitizer was coming out at at least 50 ppm.4-601.11(a) equipment food contact surfaces and ute |
| 2017-05-04 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage, cooked onions and burgers holding below 135f in the hot box by the grill. cdi - all items were reheated to at least 165f. |
| 2017-05-04 |
45 |
general comment 4-502.11(a) maintain utensils in good repair. -observed split gaskets on both doors of the 2 door prep unit at the coffee station. observed a split gasket on the hot box by the grill. replace gaskets. |
| 2017-05-04 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed floor cleaner in a bottle that was labeled sanitizer in the chemical storage area. cdi - bottle was labeled correctly. |
| 2017-02-07 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw chicken in a drawer cooler that was not in use. chicken was 63f. cdi - pic discarded the chicken and will remind employees that they are not supposed to be |
| 2017-02-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed eggs, sausage, hash browns and cooked peppers below 135f (see temp. chart). cdi - the eggs and sausage were voluntarily discarded; the other items were reheated. suggested tp |
| 2017-02-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a spatula stored in a handsink. cdi - spatula was removed. observed a trash can blocking a handsink. cdi -trash can was removed. |
| 2016-11-21 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 purses and a jacket stored on top of facility items under prep tables. |
| 2016-11-21 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and pans stacked wet. |
| 2016-11-21 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 4 squeeze bottles not labeled. |
| 2016-11-21 |
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 cooked chicken, cut melon and salad not dated. items were prepared on friday 11/18. cdi - items were back dated. |
| 2016-11-21 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored above cut melon and raw sausage above salads in the walk in cooler. cdi - raw items were moved to the bottom shelf. |
| 2016-08-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above cooked chicken and smoked chicken in the walk in cooler. cdi - beef was moved below cooked items. |
| 2016-08-03 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed metal bowls and containers stacked wet. |
| 2016-08-03 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet cloth on the prep surface. |
| 2016-08-03 |
37 |
general comment 3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed apples on display without a sign indicating wash before eating or wrapped in saran wrap. |
| 2016-08-03 |
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 n go items |
| 2016-08-03 |
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 - observed several items cooling in prep units on the line and in an open air disp |
| 2016-08-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink. pic stated they are waiting for them on the truck. paper towels should be available at all times. cdi - napkins were pr |