| Violation Date |
Code |
Description |
| 2018-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility in need of cleaning to remvoe buildup. repeat. |
| 2018-10-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility's qac test strips expired. cdi: ehs provided strips and had pic add strips to order list. |
| 2018-10-27 |
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 and take out boxes on front line stored with food/lip contct surfaces exposed. repeat. |
| 2018-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs holding at 121f in steam wells. cdi: hot dogs reheated to 170f on grill. |
| 2018-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed three comp sink producing a 0 ppm qac residual. the supply hooked up to sink had lost efficacy and was no longer functional. cdi: sanitizer supply replaced wit |
| 2018-10-27 |
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 employee washing hands for less than 15 seconds and using bare hands to turn off faucet. |
| 2018-03-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at steam line hand sink. cdi - paper towels restocked. |
| 2018-03-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. multiple food employees working with food without hair restraints. ensure hair restraints are used while working with expos |
| 2018-03-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. open box of single service cups stored on floor at steam line. cdi - relocated to shelf. |
| 2018-03-02 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler doors at queen city. |
| 2018-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. |
| 2018-03-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2017-11-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed a bottle of orange soda stored on a prep surface. |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed meat slicer and veggie slicer with major food debris left on them. cdi- pic moved items to a non-use area for further cleaning before use. 4-501.114 |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cheese, lettuce, sliced tomatoes, ham, turkey, roast beef, and bologna all above 45f. see temp chart. cdi- pic voluntarily discarded the cheese and lettuce. all other items wer |
| 2017-11-15 |
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 pork, lettuce, and chili o |
| 2017-11-15 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p- observed pill medication stored on a drink, on a prep, table. cdi- medication was re-located by an employee. |
| 2017-11-15 |
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 cooked potatoes, salads, cooked fries, and cooked chicken tenders without date marks. according to pic the items were prepared yes |
| 2017-11-15 |
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 salt and seasoning shakers not labeled. |
| 2017-11-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- repeat- observed back door open during the inspection. |
| 2017-11-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee preparing burgers, with a beard, without a beard guard. 2-303.11 remove jewelry on hands and arms whi |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed a large amount of wet wiping cloths in all kitchens stored out of sanitizer and on prep surfaces. |
| 2017-11-15 |
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 roast beef, chicken wraps, veggie wraps, and turkey placed in a service u |
| 2017-08-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed a kitchen handsink with ice dumped inside. also observed a soiled towel stored in the liberty handsink. cdi items were removed. |
| 2017-08-19 |
13 |
3-302.11(a)(4) protect food in storage and transport using covered containers, intact wrappings, or packaging.- observed items being transported to the liberty kitchen without covers. pic informed all kitchen staff to cover the food. |
| 2017-08-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p- through conversation utensils used to serve rte tcs foods were used at 9 am. at 1:20pm the same utensils were being used. ensure every four hours utensil |
| 2017-08-19 |
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 pork at 119-75f that had been cooling since 8:30. cdi- at 10:20 the items were reheated to 171f. ensure all food that is co |
| 2017-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed a sanitizer bucket in the liberty hall not labeled. cdi- pic labeled the container.7-204.11 provide sanitizer at correct concentrations, diluting as require |
| 2017-08-19 |
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 pork and ribs in a deep container and covered in the walk in attempting t |
| 2017-08-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf- observed kitchen staff without a thin probe thermometer. cdi- pic had an employee obtain a functional thin probe thermometer befor |
| 2017-08-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. 6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back kitchen door open during the start of the inspecti |
| 2017-08-19 |
45 |
4-501.11 maintain equipment in good repair.- observed several hot warmers non-functional in the cafe kitchen. |
| 2017-08-19 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf- observed three-comp sink faucet detached from the sink in the cafe. with the faucet broken the sink functions as a two comp sink. cdi- |
| 2017-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris and grease residue on cookline equipment, storage racks, and handles of equipment. |
| 2017-08-19 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed faucet detached from the 3-comp sink in the cafe. |
| 2017-08-19 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.- observed kitchen handsink and liberty handsink without waste bins.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operatio |
| 2017-08-19 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance.- observed a non-functional grill and cold holding display case in need of removing from the permitted space.6-201.13 provide a wall to floor |
| 2017-08-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. wash hands after activities that contaminate them. -p- observed several employees enter the kitchen and don gloves without washing hands. these individuals donned gloves and attempted to p |
| 2017-08-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee portion ribs out while wearing a bracelet and diamond ring. |
| 2017-08-19 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- observed two third party vendors walk in the permitted kitchen without being authorized to do so. each of these individuals did not wash their hands and completed tasks such as scooping ice and entering the wa |