| Violation Date |
Code |
Description |
| 2018-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on speed racks inside the walk in cooler. |
| 2018-10-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility continuously re-using a paper to-go cup for portioning out cooked potatoes from the grill. |
| 2018-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal ramekins and metal food storage containers stored clean and stacked while wet. |
| 2018-10-17 |
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 items such as spatulas being stored in standing water next to the flat |
| 2018-10-17 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket on the prep. line with a quat concentration below 50ppm. |
| 2018-10-17 |
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 several sheet trays of roasted vegetables cooling at room temperature whi |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items cold holding above 45f in prep. line units (see chart). some of these items were filled above the container fill line while other items were recently prepared and we |
| 2018-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates, ramekins, and metal food storage containers stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2018-06-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi managers food safety certification. facility has 210 days from when permit was issued until points are deducted for this violation. |
| 2018-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked bacon and raw cold-smoked salmon stored over ready-to-eat items in the walk in cooler. cdi- storage rearranged. overall food storage was in compliance therefore no poin |
| 2018-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links in a steam table hot holding below 135f (see chart). cdi- products were transferred to grill; ehs instructed employee to reheat links to above 165f. |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the walk in cooler and on the prep. line cold holding above 45f (see chart). vr required to ensure walk in cooler is maintaining foods at 45f or lower. tcs f |
| 2018-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food boxes stored on the floor of the walk in cooler and walk in freezer. |
| 2018-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer, 1 metal scoop, and 6 metal storage containers stored clean with visible food debris on them. cdi- items were recleaned. |
| 2018-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and ramekins stored clean and stacked while wet. |
| 2018-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler maintaining an ambient air temperature of 47f after several minutes of monitoring. pic opened freezer door inside walk in cooler to facilitate in dropping temperature of unit. the ther |
| 2018-06-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored on a shelving unit above single-use items such as napkins. |
| 2018-06-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets. |
| 2018-02-27 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed bagged lettuce in top of walk in cooler not fit for consumption. cdi- voluntary discard by pic • |
| 2018-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw bacon open on tray stored above cooked mushrooms -pic reorganized 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved multipl |
| 2018-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved snitizer in red busckets on line at 0 ppm qac. cdi- pic repalced empty source bucket and remade to 200 ppm |
| 2018-02-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple foods prepared in facility on day 2 or better and not date marked. vr |
| 2018-02-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved facility failed to provide proper consumera advisory. vr |
| 2018-02-27 |
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 improper cooling, mushroom cooked and cooling in open kitchena t 71 f and |
| 2018-02-27 |
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. -pfobserved unlabeled food pro |
| 2018-02-27 |
40 |
3-302.15 wash fruits and vegetables prior to use.observed unwashed or improperly washed kiwi on line. |
| 2018-02-27 |
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 in use utensils in water 89 f. |
| 2018-02-27 |
46 |
4-302.14 provide and use test kit that accurately measures sanitizer concentrations. observed all sanitizer on line at 0 ppm. clear facility not testing sanitizer often enough. |
| 2018-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved one hand sink blocked with a pitcher and another physically blocked by equipment. cdi removed |
| 2018-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed carton containers of orange juice stored on floor of walk in cooler. cdi- removed to rack observed speed rack of bacon and table t |
| 2018-02-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes without hand washing. pic coached employee2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rins |