| Violation Date |
Code |
Description |
| 2018-12-21 |
35 |
general comment: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 |
| 2018-12-21 |
31 |
repeat: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 cheese sauce that had cooled overnight inside walk-in cooler in la |
| 2018-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed potatoes at breakfast buffet being held between 116f - 127f. observed eggs inside hot box in kitchen being held at 131f. cdi: potatoes and eggs were discarded. pic indicated t |
| 2018-12-21 |
18 |
repeat: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 cheese sauce at 51f that had cooled overnight inside walk-in cooler. cdi: cheese sauce was discarded. |
| 2018-09-19 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plastic containers wet stacked. |
| 2018-09-19 |
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 tcs foods (see temp chart) that had cooled improperly inside walk |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed diced ham and salsa above 45f (see temp chart) in cold insulated containers at buffet. cdi: discarded and changed out with fresh product. |
| 2018-09-19 |
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 several foods inside walk-in cooler including taco meat, chicken noodle soup, rice, black beans, and broccoli cheddar soup |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts - remove sticker residue from plastic lids. |
| 2018-02-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed tortillias and oatmeal unprotected and not under sneeze shield at breakfast buffet area. cdi: products were moved under sneeze shield. |
| 2018-02-02 |
35 |
general comment: 0 pts -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. o |
| 2018-02-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. - 1pt - observed quat sanitizer in spray bottles and one bucket too strong for fcs. cdi: product was diluted and provided at correct concentration of 200ppm.7-201.11 store toxi |
| 2017-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 1.5 pts.observed some pans stored with food debris. cdi: removed and stored at dish machine area to be recleaned. |
| 2017-08-04 |
18 |
repeat: 1.5 pts.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 corn soup, baked potatoes, potato soup, and penne pasta > 45f (see temp chart) in walk-in cooler that had coo |
| 2017-08-04 |
31 |
repeat: 1 pt.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 several foods inside walk-in cooler that had cooled improperly |
| 2017-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. observed plastic container stacked wet in kitchen. |
| 2017-08-04 |
41 |
repeat: general comment: 0 pts.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 some utensils stored in bucket of sanitize |
| 2017-08-04 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed salt and pepper in squeeze bottles not labeled and bowls of kosher salt in kitchen not labeled. |
| 2017-02-06 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water at the hand sink in the employee restroom. return visit required. - 1 pts |
| 2017-02-06 |
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 ice scoop being stored in ice machine with handle in direct contact with |
| 2017-02-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed ham, cheese, salsa, ketchup, and mustard on buffet line in open bowls that were not under the sneeze guard. cdi: pic was advised to move all open containers u |
| 2017-02-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probe thermometer onsite. facility did have digital thermometers onsite that were working properly. cdi: facility |
| 2017-02-06 |
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 soup in the walk-in cooler at 45f and cooked chicken at temperatures as hi |
| 2017-02-06 |
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 cooked chicken in the walk-in, made yesterday, at temperatures ranging from 45f to 47f. other items in walk-in were holding a |
| 2017-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at three compartment sink at 0 ppm quat. the quat was then measured from the dispensing unit at 0 ppm as well. cdi: a work order was placed to get sa |
| 2017-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. facility has 210 days from permit issuance to obtain. - 0pts |