| Violation Date |
Code |
Description |
| 2019-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. found several boxes and containers of food on floor of freezer. |
| 2019-01-08 |
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: found collards in large volume, covered, at bottom of a stack cooling at 54 f. lar |
| 2019-01-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: fried egg offered on burgers at ordering kiosk menu not covered by consumer advisory. cdi- pic removed fried egg |
| 2019-01-08 |
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: facility is not following written p |
| 2019-01-08 |
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: found whole sweet potatoes, cooked mushrooms, broccolini, not date marked in walk-in cooler. cdi- items voluntarily discarded. |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p: found several items on salad bar and top of sandwich prep cooler above 41f. 0 points deducted today; in the future points will be deducted for food above 41f. cdi- items above 41f moved |
| 2019-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found beef in steam well 116 f. beef was reheated as a commercially prepared item, pulled, then placed in hot hold. recommended heating food to 165 f, then pull apart, then place in ho |
| 2018-10-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee working in dish machine area touch soiled utensils then touch clean utensils without engaging in handwash. employee also contaminated hands by touching cell phone then tou |
| 2018-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large stockpot, pan, and a cutting utensil stored in handsink in dish area. handsinks are only to be used for handwashing. cdi- stockpot removed from handsin |
| 2018-10-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine being operated without booster heater turned on. surface temperature was not reaching 160f. cdi- booster heater turned on and |
| 2018-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce overstacked in prep cooler holding at 50f. grilled chicken stored at pizza station was holding at 50f. cut leafy greens overstacked on cold bar was holding at 48f-50f |
| 2018-10-09 |
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 log sheet for discard time |
| 2018-10-09 |
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 two large containers of cooked noodles with tightly fitting lids stored i |
| 2018-07-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found sanitizer bucket with sanitizing solution of 50 ppm quat. |
| 2018-07-12 |
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 one item, quiche, being he |
| 2018-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found numerous salad bar items holding above 45 f. refer to temperature chart above. cdi- foods pulled from sale. items voluntarily discarded. |
| 2018-07-12 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf : observed dish machine being operated without booster heater turned on. cdi- booster activated and machine began sanitizing with 180 f water. |
| 2018-07-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink in dish pit with sanitizer bucket with cloths in sink. cdi- sink cleared for hand washing. observed sushi employee rinse ph meter at handsink. cdi- in |
| 2018-07-12 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p: observed employee moving from dirty to clean handling of utensils in di |