| Violation Date |
Code |
Description |
| 2018-12-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed pasta cooling in large, tightly covered containers in walk in cooler. pic sta |
| 2018-12-04 |
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 butter with herbs labeled w |
| 2018-12-04 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sauce in walk in cooler, holding temperature above 45f. sauce was made on 12/3. pic stated sauce was set to coolon 12/3 |
| 2018-12-04 |
12 |
3-203.12 retain tag on the bag of shells tock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags held without a record of the date the last |
| 2018-12-04 |
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 food employee re-contaminate hands by closing faucet with bare hands, without a barrier. |
| 2018-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food, such as on top of salad flip top. |
| 2018-07-11 |
1 |
2-102.12 certified food protection manager - c observed pic was not a certified food protection manager. |
| 2018-07-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand washing sink. cdi, paper towels provided. |
| 2018-07-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sauce in walk in cooler, holding temperature above 45f. sauce was date marked 7/10. pic stated sauce was set to cool o |
| 2018-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic oil at 77f. pic stated oil is left out of temperature control for lunch hours but is not held under temperature control, nor tphc. cdi, garlic oil added to tphc procedure |
| 2018-07-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration less than 10ppm chlorine at dish machine. observed sanitizer dispensing line not connected to sanitizer container. cdi, sanitizer adjus |
| 2018-07-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at salad station with significant cuts, not allowing for effective cleaning and sanitizing. |
| 2018-07-11 |
54 |
6-305.11 designation-dressing areas and lockers - c observed phone chargers on flip tops. |
| 2018-07-11 |
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 pasta cooling in large, tightly covered containers in walk in cooler. cdi, |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups. repeat |
| 2018-05-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed tightly closed, large 30 gallon container of meat sauce cooling in walk in.me |
| 2018-05-30 |
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. -pobserved meat sauce at 48f in walk in cooler. pic stated meat sauce was cooked and set to cool the day prior to inspection. cdi,sauce |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine below10ppm chlorine. cdi, empty dispenser removed, new container of sanitizer provided. |
| 2018-05-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink with concentration at 50ppm quat. cdi, sanitizer refreshed. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to |
| 2018-05-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees were not aware of their responsibility to report symptom, illnesses and exposure. pic stated he did no |
| 2018-05-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink in dish room obstructed by linen basket. cdi, linen basket removed. 6-301.12 provide paper towels or approved alternative for hand drying at each hand |
| 2018-05-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over ready to eat foods in freezer. cid, items rearranged. |
| 2018-05-11 |
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 foods such as spinach, cut tomatoes and cheese prepared more than 24 hour prior to inspection, with out date mark. ensure smaller b |
| 2018-05-11 |
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 food employee re-contaminate hands by closing faucet using bare hands, not using barrier. |
| 2018-05-11 |
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 squeeze bottles with foods not easily identifiable, without identifying label. |
| 2018-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups. |
| 2018-05-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed covered waste bin in females restroom not provided. |
| 2018-05-11 |
54 |
6-305.11 designation-dressing areas and lockers - c observed phone stored on flip top, above establishment food. |
| 2018-05-11 |
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 pizza on time marked only w |
| 2018-02-16 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2018-02-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cooling method of meat sauce failed (see 18). meat sauce was in a large metal container |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items recorded above 45f (see chart). cdi- discarded. lasagna was being wrapped from portioned size and in proccess temp. climbed (see chart). lasagna was placed on a meta |
| 2018-02-16 |
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 meat sauce in wic began cooling at 9:40 and failed to cool down to 70f by 11:40 (see chart). cdi- meat sauce was re-heated to 165f. |
| 2018-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfcrevices and blade of slicer was dirty. cdi- broken down and cleaned. |
| 2018-02-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple foods in reach in units and wic were uncovered. keep foods covered to protect from physical contaminants unless food is in an active cooling proccess |
| 2018-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at either handsink. cdi- provided.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfa sani. |
| 2017-12-08 |
2 |
2-201.11(e) ensure food employees report illnesses, symptoms and exposure.-pfpic was able to verbally communicate employee health but did not have any written policy for facility staff. cdi- copy ofdepartment policy was given, explained. vr to ensure staf |
| 2017-12-08 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pfupon entering kitchen, observed staff cutting rte lettuce and tomatos with bare hands. cdi- discarded, employees washed handsand donned glov |
| 2017-12-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.containers of pico, lettuce were uncovered in reach in coolers. |
| 2017-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmarinara sauce was not held above 135f (see chart). cdi- product was just made so they were re-heated to 165+ (see chart). |
| 2017-12-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfno paperwork on site for tphc pizza by |
| 2017-12-08 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment,and utensils.one employee not wearing a hair restraint. |
| 2017-12-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles abovethe food, in 135f or greater water, or in running water that moves food particles to the drain.observed knives stored in crevi |
| 2017-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfobserved just cooked pasta cooling in drawers and tightly wrapped. cdi- pasta placed on she |
| 2017-09-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored atop food prep unit. cdi- removed |
| 2017-09-13 |
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 scoop stored atop machine. |
| 2017-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread stored directly on racks. |
| 2017-09-13 |
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 containers of dry spices and liquid foods not labeled. |
| 2017-09-13 |
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 multiple tcs foods cooling in high volume plastic containers. cdi -change |
| 2017-09-13 |
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 day labels from incorrect prep date(pasta) and no day of month number( 2nd point of reference). cdi corrected or discarded 3-501.18 |
| 2017-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh garlic in oil stored at room temp. cdi discarded |
| 2017-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed utensils sanitized in sanitizer less than 50 ppm qac with source bottle empty. cdi- ecolab refilled/recalibrated |
| 2017-09-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed multiple raw proteins stored over ready to eat foods. cdi reorganized |
| 2017-09-13 |
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 food employee bare hand contact mozerella from prep unit as well as dry spices. cdi through instruction |
| 2017-09-13 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure proper sanitization and date marking. cdi through instruction |