| Violation Date |
Code |
Description |
| 2018-11-14 |
54 |
comment: replace the blown bulb in the large storage area so that the lighting intensity is 10foot candles . no points taken6-303.11 intensity-lighting - c |
| 2018-11-14 |
53 |
clean the floors in following area 's ; under the grill, fryer, and behind the reach sandwich prep unit. the ceiling tile over the bread preparation area need to changed to smooth and cleanable tile for all work area 's. (celing tile shall be designed or |
| 2018-11-14 |
47 |
the reach in freezer was soiled with food debris at bottom. advised the person in charge to clean all non food contact surfaces daily to meet fda food code standards. all non food contact surfaces of equipment shall be cleaned at frequency necessary to p |
| 2018-11-14 |
41 |
there was a utensil (knife) improperly stored on the large preparation table in back of the establishment. advised the person in charge only during operational pauses that a knife or any utensil can be stored on a preparation table. repeat full credit3 |
| 2018-11-14 |
38 |
there were employees preparing food and not wearing a beard guard. advised the person in charge to ensure all employees who prepare food products wear a beard guard at all times. ensure, that employees are wearing effective hair restraint, to include bear |
| 2018-11-14 |
14 |
the commercial slicer in the large storage room was soiled with food debris. advised the person in charge to ensure all food contact equipment remain clean when not in use. equipment food contact surfaces and utensils shall be clean to sight and touch.4-6 |
| 2018-06-26 |
47 |
the grill under the hood system was saturated with food debris and grease build up underneath the the grill. advised the person in charge to increase the cleaning frequency to meet fda food code standards.4-602.13 nonfood contact surfaces - c4-601.11 (b) |
| 2018-06-26 |
41 |
there was a knife improperly stored on the cutting with out any activity. advised the person in charge to ensure all multiuse utensils during pauses of operation shall be in a clean area or in a container of hot water at 135f and above.3-304.12 in-use ute |
| 2018-06-26 |
38 |
there was an employee preparing bread with out an effective hair restraint during the inspection. this is a repeat violation from previous inspections. full credit taken. ensure, that employees are wearing effective hair restraint, to include beard covers |
| 2018-06-26 |
14 |
the sanitizer too strong during the inspection, which had a reading of 500ppm. advised the person in charge to re make the sanitizer to meet fda food code parameters (50-200ppm).4-501.114 manual and mechanical warewashing equipment, chemical sanitization- |
| 2017-12-06 |
53 |
the floors were soiled with food debris. the pvc pipe under the 3 comp sink was soiled. the rear stock room needs to be re-organzed and have all items stored on shelf or removed. advised the person in charge to increase the cleaning frequency to meet fda |
| 2017-12-06 |
38 |
there was an employee preparing food without a beard restraint. advised the person in charge to ensure all employees with facial hair wear a beard restraint when handling food and to cross contamination. ensure, that employees are wearing effective hair |
| 2017-12-06 |
1 |
there was no available employee with a certified food protection managers certificate. advised the person in charge to ensure an employee is available has a cfpm certificate. there is no available person who is a certified food protection manager (cfpm), |
| 2017-05-02 |
54 |
comment: light bulb was blown in reach in the freezer 1 no points shall be taken since there was only one light bulb.6-303.11 intensity-lighting - c |
| 2017-05-02 |
53 |
floors through the establishment are soiled with food debris. the pvc pipes under the 3 compartment sink has build up on and inside the pvc pipe. clean the frp walls as needed throughout the kitchen. all physical attributes of the establishment shall re |
| 2017-05-02 |
47 |
the . reach in freezers with a blown light bulb needs to be cleaned out at the bottom. advised the person in charge to increase the cleaning frequency to meet fda food code standards.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact |
| 2017-05-02 |
14 |
the plastic containers under the grill were soiled with food residue. the sanitizer (chlorine) was too strong during the inspection. advised the person in charge to re wash the soiled plastic containers and dilute the chlorine sanitizer to meet the requi |
| 2016-12-08 |
53 |
the floor drain under the 3 compartment sink appears to be soiled with debris. the floors under the grill and under grill equipment were soiled with grease residue. advised the person in charge to thoroughly clean all areas listed to meet fda food cod |
| 2016-12-08 |
47 |
the track in the adjacent walk in cooler was soiled with build up. advised the person in charge to daily and thoroughly clean all tracks for display coolers. the reach in cooler 2 had build up on top of the cooling unit and with in the cooler gaskets . |
| 2016-12-08 |
45 |
comment: re-surface the prep cooler cutting board. no points taken.4-501.12 cutting surfaces - c |
| 2016-12-08 |
38 |
there was employee in kitchen not wearing a beard during the inspection. all employees who engage in food preparation shall wear effective hair restraints which includes beard guards at all times.ensure, that employees are wearing effective hair restrain |
| 2016-12-08 |
14 |
the sanitizer made was too strong which exceeded the requirement of 50-200ppm. the person in charge diluted the sanitizer which meet the required concentration strength. a chlorine solution shall have a concentration between 50-200ppm at all times for ad |
| 2016-05-04 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor drain under 3-compartment sink soiled. physical facilities shall be cleaned as often as necessary to keep them clean.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cwall |
| 2016-05-04 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cshelf under grill used to store clean dishes soiled. non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| 2016-05-04 |
45 |
4-101.17 wood, use limitation - cwood roller used to roll dough in kitchen. wood may not be used as a food contact surface. provide nsf approved utensils.4-101.19 nonfood-contact surfaces - cparticle board used as shelving in back storage area. non-food c |
| 2016-05-04 |
34 |
4-204-112 temperature measuring devices-functionality - pfno ambient air temperature thermometers in walk in cooler, reach in freezer (next to fryers), back reach in freezer. in a refrigerator, the sensor of a temperature measuring device shall be located |
| 2016-05-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pthe following items being held in sandwich prep cooler were observed to be out of temperature: salami 58.6f, lettuce 51f, chicken 49f, m |
| 2016-05-04 |
11 |
3-202.15 package integrity - pfobserved multiple dented cans of tuna in back storage room. food packages shall be in good condition and protect the intengrity of the product. cdi (corrected during inspection)- cans were set aside to be discarded. |
| 2015-12-30 |
54 |
comment: more light is needed above the handsinks. the required lighting is 20 foot candles of light. 6-303.11 intensity-lighting - c |
| 2015-12-30 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the floor drains as needed throughout the facility. replace the lights that are out as needed throughout the facility.6-501.12 cleaning, frequency and restrictions - c6 |
| 2015-12-30 |
51 |
clean the bases of the toilets and the urinal in the restrooms to remove the buiold up. 6-501.19 closing toilet room doors - c |
| 2015-12-30 |
38 |
employees involved in the preparation or handling of food and food contact surfaces shall wear an effective form of hair restraint. this includes wearing beard guards as needed.2-402.11 effectiveness-hair restraints - c |
| 2015-12-30 |
37 |
the meats that are stored in the deli case must be stored in a manner to prevent possible contamination. the meats are stored in the deli case under the drainage pan. it is recommended that the meats be placed in lidded containers or covered inside the d |
| 2015-12-30 |
14 |
food contact surfaces shall be cleaned to sight and touch. clean the nozzles on the drink machine to remove the black build. cdi. -601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-06-08 |
54 |
comment: provide more lighting above the prep area in the back area. the required lighting is 50 foot candles of light.6-303.11 intensity-lighting - c |
| 2015-06-08 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the the floor under the ice machine and three compartment sink.6-501.12 cleaning, frequency and restrictions - c |
| 2015-06-08 |
45 |
equipment must be maintained in good repair. repair the prep unit due to it not meeting the required temperature of 45'f. the foods were removed from the unit anad discarded. replace the torn gaskets on the prep unit. replace the worn cutting board on th |
| 2015-06-08 |
37 |
the meats that are stored in the deli case must be stored in a manner to prevent possible contamination. the meats are stored in the deli case under the drainage pan. it is recommended that themeats be placed in lidded containers inside the deli case. |
| 2015-06-08 |
34 |
comment: provide a food thermometer with a small diameter to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code. |
| 2015-06-08 |
20 |
priority; potentially hazardous foods being cold held were not maintained at the required temperature. hold at 45 ż or below (41 żis best practice and will be required in 2019). the container of tuna, and bags of chicken pieces were not meeting the requi |
| 2013-08-14 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the baseboards and walls in the storage room. this is a violation of section 6-501.12 of the food code. cleaning, frequency and restrictions. physical facilities shall b |
| 2013-08-14 |
45 |
equipment shall be maintained in a state of good repair. equipment components shall be kept intact, tight and adjusted in accordance with manufacturer’s specifications. the gasket on the prep refrigeration unit need to be replaced because it is torn. this |
| 2013-08-14 |
39 |
ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces this is a violation of section 3-304.14 (b) of the food code. |
| 2013-08-14 |
38 |
ensure, that employees are wearing effective hair restraint, to include beard covers. ensure that employees are not wearing jewelry other than a plain wedding ring, per section 2-402.11 of food code, effectiveness-hair restraints; per section 2-303.11 of |
| 2013-08-14 |
34 |
provide a food thermometer with a small diameter to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654 |
| 2013-08-14 |
21 |
all leftover food (rte/commercially prepared foods) items shall be dated as outlined in section 3-501.17 of food code as amended by rule . 2653; discussed procedure with manager/employee and provided date marking guideline (flowchart). * except food items |
| 2013-08-14 |
20 |
potentially hazardous foods that require refrigeration should be at or below 45'f. the tuna salad was 68'f and the crab salad was 51'f. the food was discarded per management. this is a violation of section 3-501.16 of the food code. all cold holding food |
| 2013-08-14 |
14 |
equipment food contact surfaces and utensils shall be clean to sight and touch. the dispenser on the ice machine must be cleaned to remove the rust and pink and black build up. the dispenser was taken off during inspection to be washed, rinsed and saniti |
| 2013-08-14 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. this will become effective on january 1, 2014 |