| Violation Date |
Code |
Description |
| 2018-08-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a bracelet during food preparation.2-402.11 effectiveness-hair restraints - c observed employees not wearing hair |
| 2018-08-10 |
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 brown sugar and spices not labeled. |
| 2018-08-10 |
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 salad items in the cold we |
| 2018-08-10 |
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 roasted corn, cooked egg patties, cole slaw, all not dated. ham dated 7/27 and 7/30. cdi - |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw at 50f in cooler and 79f on counter. cdi (corrected during inspection) by discarding the one container now and the other which was on time at the 2pm. lunch is 11am |
| 2018-08-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed undercounter dish machine at the coffee bar reaching 157f as measured with a plate thermometer. dish machine thermometer read 187f. vr (ver |
| 2018-02-23 |
33 |
3-501.13 use approved thawing methods. observed frozen soups thawing on counter at room temperature. cdi: soups relocated to sink and thawed under running water. |
| 2018-02-23 |
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 through discussion, pic stated that |
| 2018-02-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed wraps, chicken salad, and chia pudding holding in display case above 45f. only items at very front, or double stacked were an |
| 2017-12-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed bottled beverages for grab and go cooler and paper towels on the floor in the dry storage room. moved to shelving during inspec |
| 2017-12-13 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab and go items |
| 2017-12-13 |
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 tomatoes, feta, chicken beyond the 7 day date mark. voluntarily discarded.3-501.17 date mark/lab |
| 2017-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items brought from commissary today (grab and go items, cooked chicken, ham, etc.) that were temping at 54f and down. either cold holding is an issue at commissary or u |
| 2017-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 3 compartment sink in catering kitchen set up to wash utensils (soiled utensils soaking in wash bay). sanitizer bay was filled. sanitizer read 0ppm quat. sani |
| 2017-12-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in dispenser at hand sink in coffee bar. paper towels were stocked during inspection.5-205.11 maintain access to handsinks. -pf observed |
| 2017-12-13 |
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 one employee wash hands and then turn faucet off with bare hands. do not recontaminate ha |