| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone on prep table. cdi cell phone was removed during the inspection.6-403.11 designated areas-employee accommodations for |
| 2018-12-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several plastic containers cracked on fcs side and melted/damaged spatulas. cdi p |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth on prep surface.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and |
| 2018-12-19 |
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 cucumber tomato salad, house-made thai sauce (heat treated), and chicken tenders held past 7 day |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta at pasta flip top cold holding above 45f (see temp chart). pic stated pasta came from the walk in cooler and placed in unit in the morning but had flip top open. cdi pic m |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing spatula in the handsink by grill. ensure handsinks are only for handwashing. cdi ehs redirected employee to wash spatula at 3 comp sink. |
| 2018-12-19 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed employees able to report 2 of the 5 reportable symptoms and 3 of the 5 foodborne illnesses. facility did not have ehp flyers posted but had new hire |
| 2018-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of bowls in back dish room. repeat. |
| 2018-08-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf one dented can not segregated. cdi- moved to segregated area. |
| 2018-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -phouse made balsamic vinegar (with garlic) and pasta holding above 45f. cdi- both foods voluntarily discarded. repeat. |
| 2018-08-03 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice bin had minor black build-up in back wall. facility will implement cleaning procedures to include cleaning ice bin two times |
| 2018-04-25 |
6 |
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 dishwasher handle soiled dishes and then proceed to handle clean |
| 2018-04-25 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored above rte sauces/dressings in reach in. cdi- dressings removed.. repeat. |
| 2018-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ppasta in flip top unit recorded above 45f (see chart). cdi- discarded |
| 2018-04-25 |
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 observed 2 pans of marinara sauce recorded at 90f at 2:00 pm. facility was not able to prove when cooling started. cdi- product dis |
| 2018-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfobserved lettuce recorded above 45f in flip top. lettuce was just prepped and cooling in |
| 2018-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.pans used for cooking were wet at front line. assure they are fully air dryed before using. |
| 2018-04-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one sanitizer spray bottle unlabeled. cdi- labeled. |
| 2017-11-14 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal purse and drink stored on shelf above p |
| 2017-11-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce recorded above 45f in flip top. lettuce was just prepped and cooling i |
| 2017-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer dispensing only 50ppm quat. pic stated ecolab was recently here to fix tubes and they had been mixing sanitizer by hand however, at time of inspection, sanitizer was recorded at 50p |
| 2017-11-14 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored above rte sauces/dressings in reach in. cdi- storage order reversed. -0- |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. minor wet stacking of bowls. |
| 2017-08-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf garden salad lettuce recorded above 45f. cdi- product was left out for prep and was pla |
| 2017-04-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors were open. cdi- doors closed. -0- |
| 2017-04-04 |
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. several in-use scoops were stored in food with handle touching foods. cdi- scoo |
| 2017-04-04 |
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 a tray of mac/cheese sauce was labeled 3/28. another tray of angel hair was labeled 3/19. pic was sure t |
| 2017-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple bread trays soiled with food debris. cdi- all trays were taken back to dishwasher. |
| 2017-04-04 |
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 wash hands and turn facuet off without using a barrier, thus recontaminating han |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous containers stacked wet. separate to air dry. |
| 2016-12-21 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bowl in hand sink beside cook line. removed. |