| Violation Date |
Code |
Description |
| 2018-12-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed squeeze bottles of oil without labeling. |
| 2018-12-18 |
33 |
3-501.13 use approved thawing methods. observed packages of frozen meat thawing on counter upon arrival. observed packages of frozen soup thawing in hotel pan on prep table. cdi: items were relocated to walk-in cooler. ehs educated on proper thawing metho |
| 2018-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one employee state that food contact portion (that cannot be removed and has to be cleaned in place) of meat slicer is sanitized only. observed second |
| 2018-02-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing hand washing signs from restrooms. cdi: pic to place signs. |
| 2018-02-12 |
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 sliced ham and sliced mortadella cooling at rates of 0 deg/min in walk-in cooler. proper cooling rate for items going from 7 |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs holding below 135f in steam table. cdi: reheat to temperature above 165f. |
| 2018-02-12 |
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 turn on hand sink faucet, wash hands by rinsing them in water, and then turn off |
| 2018-02-12 |
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 squeeze bottles and spice shakers without labeling. |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed pans and large containers stacked while wet by three compartment sink. cdi: pic stacked dished pyramid style to properly air-dry. |
| 2018-02-12 |
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 repeat observed sliced deli meats cooling in tightly tied plastic bags in walk-in c |
| 2017-08-18 |
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 lids and cups being stored in a container with build-up by the milkshake station. |
| 2017-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishes wet stacked by three compartment sink. |
| 2017-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored insanitizer buckets at less then 50 ppm quat. |
| 2017-08-18 |
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 sliced chicken and deli meats being cooled in the walk-in cooler in tightl |
| 2017-08-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with build-up on the underside of the blade and on the blade. cdi: pic directed to clean washer. ensure slicer is thoroughly washed, rinse |
| 2017-02-02 |
13 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed intact packages of bacon stored on the top shelf in the walkin cooler above ready to eat foods. moved to bottom shelf. this is the only raw meat in the facility and should alway |
| 2017-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet. there is very limited shelf space for air drying - make space for better air drying. |
| 2017-02-02 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs in hot hold unit at 107f. pulled, reheated to 174f before placing back in hot hold unit for service. |
| 2017-02-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 2 employees put on gloves without first washing hands. stopped, educated and complied. |