| Violation Date |
Code |
Description |
| 2018-12-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c 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. |
| 2018-12-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain equipment in good repair. observed torn gaskets on refrigerator door near ice machine. |
| 2018-12-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one boxes of single-service trays that were stored on the floor. |
| 2018-12-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee preparing food wearing a watch. |
| 2018-12-28 |
33 |
3-501.13 thawing - c use approved thawing methods. observed a tote of raw chicken that was thawing submerged in water with no agigation. |
| 2018-12-28 |
24 |
3-801.11 (a), (b), (c), (e) and (g) pasteurized foods, prohibited re-service, and prohibited food - p pic stated that raw shell eggs are being cooked for residence in the form of eggs over meduim. in a highly susceptible population, soft cooked eggs tha |
| 2018-12-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p equipment anfd utensils shall be cleaned to sight and touch. observed knives that were stored in clean area had dried food debris on the blade. cdi- all knives s |
| 2018-07-24 |
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 lettuce cooling in a high volume container (5 gallon cambro) in the walk |
| 2018-07-24 |
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 one opened container of feta cheese without a datemark on the container. cdi- product was dated. no point escalation because fac |
| 2018-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer, an immersion blender, and 2 food processor blade attachments stored clean with visible food debris on them. cdi-items were cleaned/se |
| 2018-03-28 |
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 employee touching lettuce for salads with bare hands during inspection. cdi: ehs instruction and lettuce w |
| 2018-03-28 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed badly dented can on can storage rack for use in facility. cdi: can voluntarily discarded. |
| 2018-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several bladed utensils (immersion mixer, bladed fittings for equipment), as well as plastic urns and pans stored as clean with visible soil on them. |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham sitting on top of cold pans in flip top unit at 52f. points not escalated because only one item was found out of temperature. cdi: ham relocated to walk in for rapid cooling |
| 2018-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth left on prep table. cdi: cloth sent to washer for laundering. |
| 2018-03-28 |
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 sausage from breakfast cooling in a covered container in a flip top rated |
| 2018-03-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at coffee staton in kitchen displayed with lip contact surfaces exposed to potential contamination from air. repeat. |
| 2018-03-28 |
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 boiled eggs and pasta cooked the day before (03/27) with no date labels. also observed that some items have a discard date written |
| 2017-11-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups at coffee area displayed with lip contact surface exposed, as well as take out trays in back displayed with |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter holding at 49f in reach in unit. pic stated that butter is placed out for lunch service, then placed back into refrigeraton for dinner service. ehs recommended placing bu |
| 2017-07-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed block of butter at 50 f and sausage cooked at breakfast cooling in prep u |
| 2017-07-03 |
39 |
3-304.14(d) maintain wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloth in sannitizer bucket. |
| 2017-07-03 |
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 conatiner of cooked pasta in prep nit wth o date mark. cdi- discarded voluntarily |