| Violation Date |
Code |
Description |
| 2019-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated to sanitizing solution. |
| 2019-01-14 |
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 sausage cooling in container with lid on in reach in cooler. cdi - lids removed an |
| 2019-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic and metal food pans stored as clean with sticker residue. cdi - pans with sticker residue pulled for cleaning. 4-602.11 clean the equipment and utensi |
| 2019-01-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw fish and raw beef in low prep cooler next to fryers. cdi - cooler rearranged with raw chicken on bottom. |
| 2018-08-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep counter. cdi - relocated. |
| 2018-08-30 |
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 2-301.14 wash hands before donning gloves and between gloves uses.-p employee recontaminated hands |
| 2018-08-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed strawberries and blueberries stored above ready to eat lettuce in walk in cooler. cdi- pic started rearranging cooler with unwashed produce below ready to eat items. |
| 2018-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf metal food pans stored as clean with food debris and sticker residue; build up on back of slicer blade. cdi - pans sent to dish area; employees began breaking |
| 2018-08-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle with no label. cdi - bottle dumped. |
| 2018-08-30 |
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 tomatoes cooling in container with lid on in reach in cooler. cdi- lid removed to |
| 2018-08-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p butter in walk in cooler and au jus in reach in with past expiration dates. cdi - both discarded. |
| 2018-08-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of paper place mats stored on floor in dry storage room. move to shelf. |
| 2018-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2018-08-30 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leaking faucet at can wash. |
| 2018-08-30 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. no drain plug on dumpster. contact solid waste service provider and request replacement plug. |
| 2018-08-30 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. 6-201.11 floors, walls and ceilings shall be designed, c |
| 2018-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal and plastic food pans wet stacked. separate to allow air drying. |
| 2018-06-25 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. sweep floors in walk in freezer. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and build up from low prep cooler door gaskets and dust from walk in cooler fan guards. |
| 2018-06-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked. cdi - separated to allow air drying. |
| 2018-06-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine chlorine concentrate bottle empty; machine testing at 0ppm. cdi - concentrate replaced and machine testing within acceptable range. |
| 2018-06-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw turkey stored above raw ground beef in walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheddar cheese, shredded cheese, and tomatoes in the salad flip top cooler holding above 45f. also observed the strawberry butter holding above 45f in the board cooler. cdi-t |
| 2018-02-12 |
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 employee cracking eggs and then handling cooked items and plat |
| 2018-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the tomato dicer and the lemon wedger. cdi-all items were brought back to the dish machine for proper cleaning and sanitizing. repeat. |
| 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 observed onions cooked earlier this morning being placed into the saute station f |
| 2018-02-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the sanitizer bucket being stored on the ground next to the salad flip top cooler. cdi-the bucket was placed onto a shelf. |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. do not towel dry. repeat. |
| 2018-02-12 |
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 small buildup on the ground around the outside dumpster. cdi-the area was cleaned. |
| 2017-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the shelves in the walk in cooler, the fry reach in cooler, and the floors in the walk in freezer. have cleaned. repeat |
| 2017-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several containers of single service items stored on the floor in the dry storage room. cdi-the items were picked up off of t |
| 2017-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-10-24 |
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 pot roast and carrots and onions cooling in room temperature. the produ |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili hot holding below 135f in the cvap. cdi-the chili was reheated to 165f. all other items in the unit were hot holding correctly. the minimum hot hold temperature 135f. |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the potato chopper and several pans on the clean equipment rack. cdi-all items were sent back to the dish machine for proper cleaning and |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with buildup on the clean equipment rack. cdi-the pans were brought back to the dish machine for cleaning and sanitizing. repeat. |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the salad flip top cooler holding above 45f. cdi-the turkey was overstacked in the pan, and a portion of them went into the reach in coolers, and the tomatoes were |
| 2017-08-17 |
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 roasts cooling in thick portions and were not cooling rapidly enough to |
| 2017-08-17 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 0ppm of quat sanitizer at two of the red sanitizer buckets. it was found that the autochl |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a clean |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirt buildup on the racks in the walk in cooler where it appears people are stepping onto the bottom shelves to reach the top shelves. also obser |
| 2017-08-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the autochlor unit leaking water when turned on. the facility had a plumber out this morning to repair the unit, but it hasn't been fixed. have repaired. |
| 2017-08-17 |
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 food buildup on the ground around the dumpster area outside. cdi-the area was properly cleaned. |
| 2017-06-13 |
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 contact with outside of equipment surfaces. |
| 2017-06-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open coffee and tea pot accessible to customers. cdiremoved |
| 2017-06-13 |
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 multiple unlabeled foods online. |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cold hold violations of tcs foods(see temp chart). cdi- removed to cool |
| 2017-06-13 |
18 |
l3-501.14(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 cooked, cream based shrimp sauce cooling from yesterday on speed rack in walk in at 47-53f. cdi- discarded failed to cool i |
| 2017-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled slicer and only one plastic pan stored as clean. cdi- removed to clean |
| 2017-06-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple food employees fail to change gloves when changing tasks. cd i through instruction |