| Violation Date |
Code |
Description |
| 2018-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the cooling fan and cover, on the inside of utensil storage bins, on shelving over hot bar and on the ice machine filters. -1- repeat |
| 2018-08-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed at the coffee station. -0- |
| 2018-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of rice an quinoa cold holding at 52f above the cooling grid of the flip top. cdi - pic placed item back in refrigerator to cool down. -0- |
| 2018-08-17 |
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 commercially made sausages reheated while frozen on conveyor oven. finished product is less than 135f and in hot hol |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight food debris accumulation at the bottom of the tall reach in freezer. half deducted as no other issues observed. |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two wet nested lexan containers in the clean dish area. pyramid stacked by employee. |
| 2017-12-27 |
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 two containers of ready to eat deli meat not date marked. all food items in the facility are commerically pre-prepared/packaged. |
| 2017-12-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bucket that fed into the front bar dish machine empty, bar dish machine had not been dispensing sanitizer. bucket was replaced by employee, proper c |
| 2017-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two spoons stored in the bar area handsink, as well as an empty sanitizer bucket. handsinks must be kept clear of all storage and debris at all times. cdi by |
| 2017-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages and food items stored amongst food service products and utensils in multiple coolers. employee items should be stored in a segregated, desi |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris accumulating in several reach in coolers. observed several pan lids with sticker residue present on the top of the lid. ensure that equ |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed one cooler not functioning at time of inspection. all food items had already been removed from the unit. |
| 2017-03-27 |
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 spoons on the floor of miscellaneous storage area. ensure that all single use utensils are kept 6 inches off of the flo |
| 2017-03-27 |
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 observed a dented can of pineapples in the dry storage area. item discarded by pic.3-305.11 store food in a cle |
| 2017-03-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a thin probe thermometer at time of inspection. pic stated that the chef had taken it home. ehs will make a |