| Violation Date |
Code |
Description |
| 2018-10-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed tall prep refrigerator in need of defrosting and low reach in drawer unit of refrigerator froze shut according to staff and not currently used. keep all equipment in good repair and calib |
| 2018-10-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several sanitizer buckets below required concentration. |
| 2018-10-15 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 1 food employee not wearing hair restraint while preparing food. |
| 2018-10-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on ground in walk in unit. |
| 2018-10-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several soufflé hot held below 135 degrees f behind front counter. cdi, operator voluntarily discarded 5 cheese and artichoke soufflé. |
| 2018-10-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed chicken and wild rice soup at 117 degrees f reheating in reheat unit over 2 hours. cdi, operator voluntarily discarded soup. |
| 2018-10-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some plates, bowls and pitcher for blenders stored as clean but soiled with food debris. cdi, items relocated for cleaning. observed dish detergent contai |
| 2018-10-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed ice in cup dumped in handwashing sink. cdi by instruction. |
| 2018-07-03 |
6 |
2-301.14 when to wash - p - observed food employee drop container of food on ground, pick up container and proceed to duties without washing their hands in between. cdi, employee washed their hands. |
| 2018-07-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed avocado, pineapples, and onions that were unwashed over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-07-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p- observed sanitizer low at chemical dish machine and below 50 ppm chlorine. staff began to change sanitizer bucket during testing. |
| 2018-07-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage hot held at 124 degrees f along prep line. cdi, sausage reheated to required temperature. |
| 2018-07-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several tcs foods in prep unit 5 and 3 held below 45 degrees f. top compartment power was turned off on both units. pic turned power on to top compartments of units. cdi, food |
| 2018-07-03 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed single service stirring stick in boxes stored next to trash in coffee station cabinet. |
| 2018-07-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout facility displayed with lip contact surface exposed to potential contamination. repeat. |
| 2018-02-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout facility displayed with lip contact surface exposed to potential contamination. repeat. |
| 2018-02-26 |
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 scoop for salad greens stored with handle down into product. cdi: scoop |
| 2018-02-26 |
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 tomato sofrito labelled for 21 day hold time. product contains tomatoes (a tcs food) and must be held for 7 days maximum, unless a |
| 2018-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled eggs holding at 49f in flip top unit. cdi: eggs voluntarily discarded and replaced with new eggs from lower storage unit reading 41f. repeat. |
| 2017-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic containers with sticker residue on them after warewashing process. cdi: containers in question were removed from shelving and placed a |
| 2017-11-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing deli meats while wearing a watch. |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of butter in an insufficient ice bath adjacent to soup holding area. ensure that ice baths are sufficient to keep product cool. cdi: butter voluntarily discarded. improv |
| 2017-11-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout facility displayed with lip contact surfaces exposed to potential contamination from air. repeat. |
| 2017-07-26 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter and debris around both cardboard and trash dumpster. |
| 2017-07-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service utensils throughout facility displayed with lip contact surface exposed. repeat. |
| 2017-07-26 |
33 |
3-501.13 use approved thawing methods. observed soups thawing on cart at room temperature. cdi: soups relocated to walk in for proper thawing. |
| 2017-07-26 |
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 prepared foods (chicken, feta cheese, turkey sausage) cooling in h |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and half and half creamer holding at 52f in insufficient ice baths. cdi: products were relocated to walk in and replaced with cold product (43f) in a proper ice bath. |
| 2017-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some scoops and ladles stored as clean with visible food debris on them after warewashing. cdi: products were sent for proper warewashing in dishmachi |
| 2017-05-03 |
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 using bare hand to turn off sink faucet after washing hands. cdi: provided instr |
| 2017-05-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed three cans badly dented along the main seams and compromising integrity of food product. cdi: badly dented canned goods were voluntarily discarded and pic is to |
| 2017-05-03 |
13 |
l3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cooling pasta salad cooling under boxes of unwashed produce in walk in cooler. cdi: cooling items were relocated to cart in the middle of walk in. repeat. |
| 2017-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage holding at 113f and egg whites holding at 101f in hot wells by drive through line. cdi: both items were voluntarily discarded. |
| 2017-05-03 |
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 pasta salad, tomatoes and two sliced cheeses cooling in prep units between |
| 2017-05-03 |
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 an unlabelled spice shaker on prep line. |
| 2017-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed that all sanitizer buckets in facility read 0ppm quat sanitizer. determined that three compartment sink was dispensing sanitizer at 0ppm as well. facility discontinued use of saniti |
| 2017-05-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of single service cups throughout facility displayed with the lip contact surface exposed to contamination from the air. |
| 2017-02-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of ss napkins stored on floor. cdi- removed |
| 2017-02-08 |
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 stoted on soiled equipment surface. |
| 2017-02-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed red buckets of sanitizer on floor. cdi- removed |
| 2017-02-08 |
17 |
3-403.11 (c ) quickly reheat facility prepared, ready-to-eat tcs foods, to 165f within 2 hours in equipment designed for reheating if food is to be hot held until service. -p observed yesterdays cooled soup reheating at 158 after 4 hours. cdi- discarded |
| 2017-02-08 |
13 |
. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over readt to eat hermetically selaed food. cdi- instruction provided |
| 2017-02-08 |
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.-p observed food service employee walk in soiled utensils, rinse and return |