| Violation Date |
Code |
Description |
| 2018-11-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use take out trays and boxes stored with food contact surface facing up, exposing them to potential contamination. cdi: inverted. repeat. |
| 2018-11-07 |
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 breading for chicken with scoop handle stored down into product. cdi: sc |
| 2018-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at bar reading less than 50 ppm qac during inspection. |
| 2018-11-07 |
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 no labels on squeeze bottles along cook line at joe & nosh. cdi: labelled. |
| 2018-11-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisor reminder text on large menu board at joe & nosh. menu has an asterisk for the two egg |
| 2018-11-07 |
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 observed goat cheese dated for 10/14 in bottom of flip top unit in the packhouse. cdi: goat cheese discar |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p obsered all items in cold drawer on grill line at packhouse holding between 46f and 50f, as well as dressing and butter holding at 48f in the small low boy unit in expo at the packhouse. |
| 2018-11-07 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed pic contact cut lettuce with bare hands during inspection. cdi: lettuce discarded and ehs informed pic tha |
| 2018-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two scoops with food residue on them after warewashing process. cdi: soiled utensils removed and sent to dish machine for proper wash process. repeat. |
| 2018-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and cheese overstacked in flip top unit at joe and nosh holding at 49f, ranch holding at 75f on joe and nosh counter, and a bottle of green goddess dressing holding at 5 |
| 2018-08-07 |
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 observed sandwiches in joe and nosh reach in dated for 07/27 (12 days of shelf life) and cream cheese in |
| 2018-08-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed simple green labelled as qac sanitizer. cdi: product discarded. |
| 2018-08-07 |
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 fresh cut ham cooling at 49f in flip top unit rated for holding. cdi: turk |
| 2018-08-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility keeping pooled egg |
| 2018-08-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor behind coffee bar at joe and nosh. cdi: bucket elevated. |
| 2018-08-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups behindpastry case and at coffee bar displayed with lip contact surface exposed. repeat. |
| 2018-08-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bins in restrooms for joe and nosh or the packhouse. |
| 2018-08-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook line employee wearing a watch while working with food. |
| 2018-06-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups behind pastry case displayed with lip contact surface exposed. |
| 2018-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet sacked on drying rack above prep table in shared prep room. |
| 2018-06-08 |
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 observed unlabelled heavy cream, half and half, milk, and goat cheese in facility, and pic was not sure o |
| 2018-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture holding at room temperature on cart near shared warewash area, as well as lettuce overstacked in sandwich unit at 52f on front line at joe and nosh. obser |
| 2018-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils, including scoops, knives, and metal pans with either food or sticker residue on thema fter warewashing process. cdi: soiled utensils |
| 2018-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored on top of rte crab cakes in walk in unit on packhouse side. cdi: storage order corrected. |
| 2018-03-20 |
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 loaded potato soup cooled from last night improperly cooled to 45 degrees; product was above 45 degrees. cdi product was dis |
| 2018-03-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed sanitizer in the soap dispenser at the front hand sink. cdi pic changed out with soap. |
| 2018-03-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed pork being store below ground beef. cdi pic rearrange storage order.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed pineapple and unwashed cantaloupe bein |
| 2018-03-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant build-up inside of ice machine. make sure to increase cleaning frequency.4-601.11(a) equipment food contact surfaces and utensils sha |
| 2018-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food establishment holding mac and cheese on grill below 135 degres. observed food establishment (joeandnash side) holding butter below 135 degrees in squeeze bottle. cdi mac a |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled romaine being held in flip unit above 45 degrees. cdi pic discarded. |
| 2018-03-20 |
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 observed hot dogs dated for 3/8. observed ranch at joe/nash date marked for 3/13. observed kidney beans d |
| 2018-03-20 |
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 collard greens being cooled in a large deep plastic container (tightly cov |
| 2018-03-20 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed wooden planks used for salad and appetizers not smooth and with |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan over by ware washing with significant dust on it; used to blow on food contact surfaces. make sure to increase cleaning frequency. |
| 2018-03-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions being hung on the side of dry storage rack. make sure to have a designated area to ensure contamination will not occ |
| 2017-12-13 |
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 an employee handle soiled utensils and equipment. after the e |
| 2017-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- repeat- observed raw eggs stored above rte pickles. ehs did not observe any physical cross contamination and pic was able to change the storage order. cdi- pic corrected the storage order. |
| 2017-12-13 |
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- repeat- observed potatoes (49f), rice (48f), brunswick stew (55f) and dated for 12/12/17. according to pic the items had not been ou |
| 2017-12-13 |
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- observed rice dated 12/1, feta without a date and cooked potatoes without a date. cdi- pic voluntarily d |
| 2017-12-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- ehs observed joe and nosh menu without a consumer advisory on eggs served under cooked. a vr will occur no later |
| 2017-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed an employee dump ice into a hand sink near the dish machine. |
| 2017-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed two cookline employees preparing food with beards however were not wearing beard guards. |
| 2017-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed a bucket of sanitizer with towels stored on the floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. -observed several dry wiping cloths w |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cookline and cold holding equipment near the cookline with minor food debris build up. |
| 2017-12-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- observed no covered trash can in female restroom. |
| 2017-12-13 |
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 pre-chilled beef casserole cooling out at room temp, also observe |
| 2017-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 3 sanitizer buckets at or below 100ppm quat. refilled all to 200ppm from 3 comp sink dispenser. |
| 2017-08-09 |
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 turkey cooling in walkin cooler. it dropped 25 degrees in 70 minutes. this rate is not fast enough so turkey was cut in half |
| 2017-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed stuffed peppers at 106f and mac n cheese at 116f in hot holding unit. peppers were voluntarily discarded and mac n cheese was reheated to 193f. unit was turned up. |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tabasco butter sitting out at 76f. observed in right side prep unit: cheddar at 48f, pimento cheese at 60f, lettuce at 54f, cooked onions at 52f. items from previous days were d |
| 2017-08-09 |
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 not datemarked: half n half, heavy cream, liquid egg, deviled eggs, opened bag of spinach and multiple items in walkin cooler. retu |
| 2017-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer stored in green detergent containes. use red sani containers or label green containers as sanitizer. |
| 2017-08-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed granola missing a |
| 2017-08-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed doors opened without air curtain running. staff turned on air curtain upon request. |
| 2017-08-09 |
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 handle of scoop at bar laying down in ice, observed handle of chicken sc |
| 2017-08-09 |
49 |
.5-205.15 maintain a plumbing system in good repair. one sink at bar has a major leak. plumber has already been contacted. |
| 2017-08-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw ground beef patties in cold drawer above raw shrimp. relocated patties so they were not above the shrimp. observed raw egg whites stored on bottom shelf in walkin cooler. raw g |
| 2017-08-09 |
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 nacho cheese, quiche, squash casserole and sweet potato casserole cooling |
| 2017-08-09 |
8 |
6-301.14 post a handwash sign at each handsink. missing handwash signs in restrooms on packhouse side.6-301.11 provide soap for handwashing at each handsink. -pf joe and nosh hand sink by coffee machine missing soap. provided. |