| Violation Date |
Code |
Description |
| 2018-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed broken gasket on door of prep refrigerator |
| 2018-10-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in soiled rack above 3 compartment sink. |
| 2018-10-10 |
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 scoops stored in single-service bags and bag contained water. |
| 2018-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket below required concentration. observed soiled cloth used to stabilize cutting board in kitchen. |
| 2018-10-10 |
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 sandwiches prepared in morning cooling in prep cooler per communication |
| 2018-10-10 |
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 sandwiches prepared today cooling in top of flip top prep unit around 8:30am at 49 degrees f. cdi, operator voluntarily d |
| 2018-10-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed a few plates stored as clean but soiled with food residues. cdi, plates relocated for cleaning. |
| 2018-10-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, unwashed produce relocated for proper storage. |
| 2018-01-23 |
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 pic washing hands and then using bare hands to turn off faucet after washing. cdi: instru |
| 2018-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink adjacent to three compartment sink being used as a dump sink for ice. cdi: instructed employees to only use hand sinks for handwashing and that facilit |
| 2018-01-23 |
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 items (deli meats, cheeses, etc) being cooled by placing |
| 2018-01-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two employees wearing bands on wrists while working with food in the kitchen area. cdi: instruction and had employees remove bands. |
| 2018-01-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups over stacked into dispensers, causing the lip contact surfaces of topmost cups to be exposed to potential contamination. |
| 2018-01-23 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug in place on cardboard dumpster. |
| 2017-09-29 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c observed clean utensils stored in containers with food contact surface facing up, causing them to become contaminated when employees go to grab them for service. |
| 2017-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets reading less than 100 ppm qac sanitizer (one at bus station, one on back line). cdi: both buckets were emptied and refilled with sanitizer reading between 200 |
| 2017-09-29 |
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 several sauces/dressings and oils in unlabelled squeeze bottles. |
| 2017-09-29 |
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 spinach cooling in prep top units for salad line, as we |
| 2017-05-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight drip from the faucet at the 3-compartment sink. have repaired. |
| 2017-05-22 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed small bowls stored in the plastic container that had food buildup. cdi-the plastic container and the bottom of the bow |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates with dried on food residue stored on the clean equipment rack. cdi-the plates were brought back to the dish machine for washing, rin |