| Violation Date |
Code |
Description |
| 2018-11-26 |
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 multiple scoops stored in food products with the scoop handle submerged |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counters during inspection. be sure to place wiping cloths back in sanitizer at correct concentration between uses. |
| 2018-11-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple boxes of bread stored directly on the walk in freezer floor. food cannot be stored on the floor. move boxes to a loca |
| 2018-11-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two generic spray bottles used to store sanitizer. bottle has a list of possible contents to circle but bottles were not marked to indicate what was inside |
| 2018-11-26 |
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 deli turkey expired on 11/25, quinoa expired on 11/21, broccoli soup expired on 11/21, and swee |
| 2018-11-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels or hand drying device at coffee bar handsink. approved hand drying provisions must be available at all handsinks. cdi (corrected during |
| 2018-09-19 |
8 |
6-301.12 hand drying provision - pfcomment: no paper towels provided at the coffee bar handsink. cdi (corrected during inspection). the pic (person in charge) placed paper towels by the sink. approved hand drying provisions shall be available at handsinks |
| 2018-09-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccomment: unprotected coffee stirrers noted at customer self service bar. ensure that single-service articles are protected to prevent potential contamin |
| 2018-09-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf : repeat item; in the sandwich pre |
| 2018-09-19 |
46 |
4-302.14 sanitizing solutions, testing devices - pfquaternary ammonia test strips not available during inspection. cdi. provided the pic with test strips until ordered test strips are delivered. a test kit that accurately measures sanitizer concentrations |
| 2018-01-26 |
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 mushrooms date marked 1/16, ham date marked 1/18, argula with no date marking, and ham date marked for 1/18. cdi all product was di |
| 2018-01-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cauliflower, strawberries, fruit being stored over ready to eat foods (egg, ham, turkey etc). cdi gave verbal instruction to food employee, completed at end of inspection. |
| 2018-01-26 |
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 at time of inspection observed food employee in back room touching cupcakes with no gloves on. cdi product was disc |
| 2018-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager during the inspection. make sure to have someone that |
| 2017-11-01 |
39 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved some food debris in sanitizer solution. cdi- refreshed |
| 2017-11-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pfacility failed to wash rinse and sanitize tcs food contacted surfaces every 4 hours. cdi- removed to clean |
| 2017-11-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs over other readu to eat cake ingredients. cdi- reorganized |
| 2017-11-01 |
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 wash ahnds and turn off faucet with clean hands. cdi- instruction provided |