| Violation Date |
Code |
Description |
| 2019-01-03 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed dirt build up on the floora nd lower walls in the kitchen 6-501.11 repairing- structure - c repair broken tile along the lower wall under the utensil sink. physical facilities shall be maintained |
| 2019-01-03 |
47 |
4-602.13 nonfood contact surfaces - cclean non food product surfaces at a frequency such that surfaces preclude a visible build up of soiling. observeda build up of grime on pcv plumbing pipes that need cleaning. |
| 2019-01-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - peffective january 1 , 2019 the cold hold temperature changed to 41f. observed lettuce shreds and sliced tomatoes at 47f. pic was instruc |
| 2018-07-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed dirt build up on the floor near the floor drains and on the door vent and floor in the janitors closet. 6-501.11 repairing- structure - c repair broken tile along the lower wall under the utensil |
| 2018-07-18 |
47 |
4-602.13 nonfood contact surfaces - cclean non food product surfaces at a frequency such that surfaces preclude a visible build up of soiling. observeda build up of grime on pcv plumbing pipes that need cleaning. |
| 2018-07-18 |
38 |
2-303.11 prohibition-jewelry - cfda food code only allows rings to be worn is if they aresmooth like a wedding band. rings with stones were observedbeing worn. |
| 2018-07-18 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cdiscard insect carcases in the janitors closet. |
| 2018-01-03 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved grime on floors near the grill area and dust on floorsinside the mechanical closet and on the door vent entry doorthat leads into this closet that need cleaning.6-501.11 repairing-premises, structu |
| 2018-01-03 |
47 |
4-602.13 nonfood contact surfaces - cobserved soiled areas on cooler door, on top ofthe soda machine , and unused slicer. equipment needs to be mainatined and clean. |
| 2018-01-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cobserved light film of dust on tray that holds packagesof ketchup. condiment packages, and other single service ammenties shall be protected from dust b |
| 2017-07-05 |
53 |
6-501.11 repairing-premises, structures, - c repair cracked sagging ceiling. |
| 2017-07-05 |
47 |
4-602.13 nonfood contact surfaces - c minor cleaning of ice machine is needed |
| 2017-07-05 |
38 |
2-303.11 prohibition-jewelry - c employee observed wearing rings that have stones ; only a smooth band like a wedding ring may be worn. bracelets are also prohibited. proper instruction was given. |
| 2017-07-05 |
37 |
3-307.11 miscellaneous sources of contamination - c make sure knives are stored on a fresh cleaned and sanitized surface. increase frequency of cleaning prep surface from fallen ingredients while building subs |
| 2017-03-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c there is excessive build up of crumbs, and grease splatter on floors or walls that is in need of an increase of cleaning frequency. |
| 2017-03-07 |
52 |
5-501.116 cleaning receptacles - c the grease receptacle has some residue to clean off from spillage5-501.15 outside receptacles - c the dumpster has a hole to seal or repair at the bottom |
| 2017-03-07 |
47 |
4-602.13 nonfood contact surfaces - c clean all tops sides of all kitchen equipment ; clean cooler door hand contact areas and door ledges and other ledges of the other kitchen equipment ( much cleaning is needed) |
| 2017-03-07 |
43 |
#43 single service items such as cups, lids, forks, spoons, knives, napkins, trays, including condiment packages etc. shall be stored in a clean dry location per section 4-903.11(a) 1 of the food code ie observed a light film of dust in the corner of the |
| 2017-03-07 |
36 |
6-501.111 controlling pests - pf there is chew marks and pieces of rubber pipe foam that has been transported to a different area inside the same mechanical room closet. correct and call for verification purposes not to exceed 10 days @ 433-3854 if th |
| 2017-03-07 |
13 |
3-304.15 (a) gloves, use limitation - p gloves cant be used without being changed when handling a product requiring cooking then wearing with a ret ready to eat product then |
| 2016-08-22 |
53 |
•6-501.11 repairing-premises, structures, - c repair rook leak ceiling and wall water damages |
| 2016-08-22 |
47 |
4-602.13 nonfood contact surfaces - c clean on top of the bread warmer proofer |
| 2016-08-22 |
43 |
#43 single service items such as cups, lids, forks, spoons, knives, napkins, trays, including condiment packages etc. shall be stored in a clean dry location per section 4-903.11(a) 1 ie the salt and pepper tray holder is visibly soiled needs cleaning. |
| 2016-03-09 |
53 |
6-501.12 cleaning, frequency - c clean walls and plumbing pipe in the areas shown in the kitchen area (minor c/leaning) |
| 2016-03-09 |
47 |
4-602.13 nonfood contact surfaces - c clean top of the beverage equipment |
| 2016-03-09 |
45 |
equipment shall be maintained in good repair. replace the torn gaskets on the reach in units. per se section.4-501.11 of the food code. |
| 2015-12-30 |
54 |
place sheilds on the lights above the three comp sink and as needed throughout the kitchen area to prevent possible contamination. 6-202.11 light bulbs, protective shielding - c |
| 2015-12-30 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the ceiling, vents and walls throughout the kitchen area to remove the food dust and debris. clean the floors in the restroom behind the toilets. 6-501.12 cleaning, frequ |
| 2015-12-30 |
47 |
clean the inside of the single door reach in freezer. clean or paint the boards that are under the casters of the flat top grill.4-602.13 nonfood contact surfaces - c |
| 2015-12-30 |
45 |
equipment shall be maintained in good repair. replace the torn gaskets on the reach in units.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-05-19 |
45 |
equipment must be maintained in good repair. replace or paint the wooden boards that is under the the flat top grills, due to the wear and tear and the built up food debris. 4-501.11 of the food code. |
| 2015-05-19 |
44 |
if used, single use gloves shall be used only for one task, such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. employee was observe |
| 2015-05-19 |
6 |
2-301.14; priority; hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling service animals or aquatic animals, after coughing, sneezing, using a handkerchief or dispo |
| 2014-07-24 |
54 |
6-303.11 intensity-lighting - c gc replace the 2 lights that are out |
| 2014-07-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair rusted out metal walls in rear of facility |
| 2014-07-24 |
49 |
. 5-205.15 system maintained in good repair - p the prep sink needs to be restored to its proper working indirect drained state having an one inch air gap as its current direct drained to the other plumbing do not allow any food products to be stored in |
| 2014-07-24 |
47 |
4-602.13 nonfood contact surfaces - clean freezer gasket, and tops beverage station equipment |
| 2014-07-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf a broken wire strainer basket was discarded cdi |
| 2014-07-24 |
34 |
4-302.12 food temperature measuring devices - pf replace traditional thermometer with one that has a reduced tip as shown |
| 2014-07-24 |
14 |
4-703.11 hot water and chemical-methods - p chlorine sanitizer switched out to meet the required 50 ppm |
| 2014-07-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c cigarettes or any form of tobacco should be kept in its original container and stored out of the kitchen or dry storage area, ie cigarettes partailly smoked on ledge of electrical panel box; employee stat |
| 2013-05-07 |
51 |
plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. clean the bases of the toilets in the restrooms. this is a violation of section 6-501.18 of the food code. |
| 2013-05-07 |
47 |
nonfood- contacy surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. clean the fan that is in the reach in freezer to remove the brown build up. clean the racks in the walk in. this is a violation of |
| 2013-05-07 |
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 sandwiach prep refrigeration unit need to be replaced because it is |
| 2013-05-07 |
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 |
| 2013-05-07 |
35 |
working containers and bulk foods removed from their original packaging require some level of assessment as to how to recognizable the food is without labeling by its common name. packages of deli meat was taken out of its original package and placed in p |
| 2013-05-07 |
26 |
ensure all labeled or unlabeled bottles (sanitizer/degreaser) that were out of their original containers have the chemical name on them, violation of section 7-201.11, 7-202.11 & 7-207.11 (b) of food code as amended by rule .2657 |
| 2013-05-07 |
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 |
| 2013-05-07 |
20 |
all cold holding food temperatures are in compliance during inspection, ensure that all cold holding temperatures for refrigerated equipment in use shall be 41°f or below, per section 3-501.16 (a) (2) of food code as amended by rule .2653 (14)(b)(ii) effe |
| 2013-05-07 |
1 |
there is no available person who is a certified food protection manager (cfpm), at least one employee who has completed/passed the test will be in the facility; violation of section 2-102.12 (a) of food code as amended by rule .2652. rule .2652 (4) will |