| Violation Date |
Code |
Description |
| 2018-12-03 |
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/residue on the shelves below the sandwich prep table/cooler, the top of the dish machine, and the nonfood contact portion of one knife |
| 2018-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed facility is date marking deli meats and non exempt cheeses with an 8 day shelf life. deli meats and non exempt cheese have a 7 day sh |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chickpeas, orzo pasta, and spinach above 45f on salad bar. several pre portioned meats and cheeses at sandwich prep station were 48f - 50f. one container of overstacked lettu |
| 2018-09-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; 6-501.12 cleaning, frequency and restrictions - ccomment: replace the lights that are out underneath the hood of the chicken rotisserie machine. maintain physical facilities a |
| 2018-09-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the outside salad bar to provide an ambient temperature of 45f or below. currently was reading a temperature of 50f on thermometer. repair the chicken rotisserie machine as grease was noted le |
| 2018-09-24 |
34 |
4-302.12 food temperature measuring devices - pfcomment: no thin tip probe thermometer at time of inspection. provide a thin probe thermometer for accurate measure of thin foods. manager to order. i will verify compliance of this violation within ten (10) |
| 2018-09-24 |
27 |
3-404.11 treating juice - p,pfjuice packaged in an establishment shall follow an approved haccp plan which attains a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance or shall be labe |
| 2018-09-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfundercooked beef rib roast offered for sale in deli display case without proper consumer advisory. provide consumer advisory for animal f |
| 2018-09-24 |
22 |
3-501.19 time as a public health control - p,pfat the hot bar, rotisserie chickens and bbq seasoned chickens not properly marked with their beginning times and none of the chickens had an end/discard time. in addition, rotisserie chickens with beginning t |
| 2018-09-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pon the salad bar, eggs, chicken, cheddar cheese, wedge lettuce and chopped lettuce holding above 45f (see above temperature chart). main |
| 2018-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pcomment: in the deli display case, undercooked beef rib roast stored beside quiche. separate raw animal foods from ready-to-eat foods. cdi (corrected during inspection). the pic (person in |
| 2018-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several sliced meats overstacked in sandwich prep unit holding above 45f, as well as all items on the salad bar holding above 45f (see temperature log). observed roasted garlic |
| 2018-04-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items (whole chickens, mac and cheese, mashed potatoes, and cooked sprouts) holding below 135f on hot bar (see temperature log). cdi: all products had been placed on ho |
| 2018-04-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over rte sushi (no raw fish, only crab) in walk in cooler. cdi: eggs relocated to bottom shelf in unit.3-304.15(a) discard gloves after a task is complete or |
| 2018-04-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that facility does not have a signed emoloyee health form, but instead has employees take a food handler class and at |
| 2018-04-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection managers on site during inspection. facility has 210 days to obtain certified manager. |