| Violation Date |
Code |
Description |
| 2018-12-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed take out boxes at main prep area stored with food contact surface facing up. cdi: boxes inverted. |
| 2018-12-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and wristbands while preparing food in main deli. |
| 2018-12-04 |
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 unlabelled squeeze bottles of various sauces and an unlabelled spice shaker at sub line. |
| 2018-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cheeses overstacked in cheese display by the pizza station holding above 45f, as well as sliced cheese overstacked in pans at sub station. cdi: top portion of cheeses re |
| 2018-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored in the reach in unit at sub area above cheese for the facility. cdi: drink discarded. |
| 2018-09-24 |
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 two containers of rotisserie chicken salad cooling in covered plastic cont |
| 2018-09-24 |
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 approximately 5 meat chubs (turkey, ham, etc) in deli display case with either expired dates or |
| 2018-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brown rice for sushi prep holding at 58f on counter top, as well as overstacked cheese in sandwich bar. cdi: top portion of cheese removed and sent to walk in for proper cooling |
| 2018-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over ready to eat meat products on speed rack in walk in unit. cdi: salmon relocated to sheet pan with other raw salmon products beneath ready to eat products. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes overstacked on sub station line holding at 47f. cdi: top portion of tomatoes removed and sent to walk in to cool properly. remaining tomatoes were 43f. |
| 2018-06-20 |
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 approximately 6 meat chubs (turkey, ham, etc) in deli display case with either expired dates or |
| 2018-06-20 |
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 sausage and egg whites cooling in walk in unit under plastic covers. cdi: |
| 2018-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed all sanitizer bottles checked reading 0 ppm qac due to filling from three comp sink spout rather than the final step sanitizer. three comp sink was out of sani |
| 2018-06-20 |
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 aprons stored inside low boy unit across from ovens wet/covered in condensation. cdi: aprons removed. |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving across from three comp sink with greasy residue in need of cleaning. |
| 2018-06-20 |
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 scoop stored with handle down into bulk container of grits and a handle- |
| 2018-01-08 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (tracks at display cases). car |
| 2018-01-08 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gasket on reach-in cooler unit door in need of repair. |
| 2018-01-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed containers of chemical cleaner stored on prep table beside exposed fried breaded chicken. cdi chemical properly stored. |
| 2017-10-20 |
21 |
repeat3-501.18 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 date marking on deli ham that was 3 days past 7 day allowance, cdi management discard |
| 2017-10-20 |
37 |
repeat3-307.11 protect food from contamination sources not specifically noted by code. observed pizza prep area very close to dirty side of three compartment sink setup in need of splash guard or 1 foot or more spacing. (dirty dish storage area within 1 |
| 2017-10-20 |
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 no written procedures on s |
| 2017-10-20 |
47 |
no points deducted4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (bottom track beneath vents in display cases collecting debris) |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bbq chicken wings at 121f in hot box. pulled to reheat above 165f. |
| 2017-07-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p shield at olive station is not properly shielding open containers of olives, artichokes, etc. remove the first row of containers or extend shield down to adequetely pr |
| 2017-07-20 |
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 tomatoes at pizza station top at 54f. they were not properly cooled before |
| 2017-07-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of cleaners stored on cart above sauces. relocated to bottom shelf. |
| 2017-07-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf the consumer advisory sticker at the event station also needs to be added to deli display case where roast beef an |
| 2017-07-20 |
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 pepperoni not date marked in pizza station. dated during inspection. observed fried chicken tenders made yesterday at sandwich line |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed champignon cheese in cheese display at 48f - stacked too high. it was pulled to be rapidly chilled below 45f. |
| 2017-07-20 |
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 3 different employees use their clean hands to turn off the water at the hand sink. pic o |