| Violation Date |
Code |
Description |
| 2018-10-04 |
53 |
6-501.12 cleaning, frequency and restrictions - c replace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. replace the lights that are out throughout the maintain phys |
| 2018-10-04 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non food contact surfaces shall be clean to both sight and touch. surfaces have grime build up on equipment surfaces. excessive ice build up in walk in freez |
| 2018-10-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace the split gasket on the prep cooler. replace the leg on the sandwich prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. resu |
| 2018-10-04 |
39 |
3-304.14 wiping cloths, use limitation - c soiled clothes shall be placed in soiled container or container with sanitizer. soiled rags found on shelves and counters. |
| 2018-10-04 |
36 |
6-202.15 outer openings, protected - c provide a door sweep at the backdoor to prevent rodent/pest entry. |
| 2018-10-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf spaghetti sauce and pasta made several days ago stored without proper date marking. deli meats were not date marked. phf held over 24 hours shal |
| 2018-10-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from contamination. deli meats are in reach in uncovered. while not in use they shall be wrappped or covered. pic had items covered. |
| 2018-10-04 |
1 |
management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an american national stand |
| 2018-04-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c replace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. replace the lights that are out throughout the maintain phys |
| 2018-04-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non food contact surfaces shall be clean to both sight and touch. surfaces have grime build up on equipment surfaces. excessive ice build up in walk in freez |
| 2018-04-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace the split gasket on the prep cooler. replace the leg on the sandwich prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. resu |
| 2018-04-26 |
39 |
3-304.14 wiping cloths, use limitation - c soiled clothes shall be placed in soiled container or container with sanitizer. soiled rags found on shelves and counters. |
| 2018-04-26 |
36 |
6-202.15 outer openings, protected - c provide a door sweep at the backdoor to prevent rodent/pest entry. |
| 2018-04-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf spaghetti sauce and pasta made 3 days ago stored without proper date marking. phf held over 24 hours shall be labeled to indicate the day it was |
| 2018-04-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from contamination. deli meats are in reach in uncovered. while not in use they shall be wrappped or covered. |
| 2018-04-26 |
1 |
2-102.12 certified food protection manager - c at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficie |
| 2018-02-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c replace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. replace the lights that are out throughout the maintain phys |
| 2018-02-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non food contact surfaces shall be clean to both sight and touch. surfaces have grime build up on equipment surfaces. excessive ice build up in walk in freez |
| 2018-02-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace the split gasket on the prep cooler. replace the leg on the sandwich prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. resu |
| 2018-02-01 |
36 |
6-202.15 outer openings, protected - c provide a door sweep at the backdoor to prevent rodent/pest entry. |
| 2018-02-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf spaghetti sauce and pasta made 3 days ago stored without proper date marking. phf held over 24 hours shall be labeled to indicate the day it was |
| 2018-02-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p cold held food shall be below 45. tomatoes at prep station were 50 degrees and had been in service for 5 hours. pic voluntarily discard |
| 2018-02-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from contamination. deli meats are in reach in uncovered. while not in use they shall be wrappped or covered. bowl was placed directly on tomatos. bow |
| 2018-02-01 |
1 |
2-102.12 certified food protection manager - c at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficie |
| 2017-10-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - creplace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. replace the lights that are out |
| 2017-10-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c; 4-501.12 cutting surfaces - creplace the split gasket on the prep cooler. replace the leg on the sandwich prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cu |
| 2017-10-30 |
36 |
6-202.15 outer openings, protected - ccomment: provide a door sweep at the backdoor to prevent rodent/pest entry. |
| 2017-10-30 |
31 |
3-501.15 cooling methods - pfcomment: although food was not observed cooling during the inspection, it is evident the spaghetti sauce was not properly cooled before putting inside walk in cooler (sauce in large deep pot, covered). food shall be cooled usi |
| 2017-10-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfturkey, ham, and spaghetti sauce made last week stored without proper date marking. phf held over 24 hours shall be labeled to indicate the day i |
| 2017-10-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pspaghetti sauce in the walk in cooler at 54f. potentially hazardous foods (phf) shall be maintained 45f and below. spaghetti sauce was n |
| 2017-10-30 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2017-06-02 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - creplace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. recaulk the handsink in the men' |
| 2017-06-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean inside the reach in sandwich prep cooler, clean the outside of the dry good bins, clean inside all reach in drawers. maintain nonfood contact surfaces f |
| 2017-06-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the split gasket on the prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. maintain equipment in good repair. |
| 2017-06-02 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse sour cream containers or other containers that previously held food for the storage of different food items. single-use articles shall not be reused. discussed buying addition |
| 2017-06-02 |
36 |
6-202.15 outer openings, protected - cprovide a door sweep at the back exit door to prevent rodent and pest entry. |
| 2017-06-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved ham, turkey, cheese in the r |
| 2017-06-02 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2017-02-21 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - creplace the tile underneath the three compartment sink as they are heavily soiled. replace the flaking ceiling tile as needed near the handsink. recaulk the handsink in the men' |
| 2017-02-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean inside the reach in sandwich prep cooler, clean the outside of the dry good bins, clean inside all reach in drawers. maintain nonfood contact surfaces f |
| 2017-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the split gasket on the prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. maintain equipment in good repair. |
| 2017-02-21 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse sour cream containers or other containers that previously held food for the storage of different food items. single-use articles shall not be reused. discussed buying addition |
| 2017-02-21 |
36 |
6-202.15 outer openings, protected - ccomment: provide a door sweep at the back exit door to prevent rodent and pest entry. |
| 2017-02-21 |
26 |
7-204.11 sanitizers, criteria-chemicals - pchlorine sanitizer observed at 1000 pm when tested on test strips. sanitizer shall be maintained between 50-200 ppm of chlorine. cdi. discussed issue with manager, sanitizer was remade.7-102.11 common name-workin |
| 2017-02-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved ham in the reach in deli cooler and meat sauce in the walk in cooler without any date marks. all food held over 24 hours that is cooked/ |
| 2017-02-21 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2016-10-31 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - crepair the tile underneath the three compartment sink and by the ice machine. repair all broken tile through out the establishme |
| 2016-10-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean inside the reach in prep cooler, the walk in cooler gasket, the ice on the floor and door of the walk in freezer. nonfood contact surfaces of equipment |
| 2016-10-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the split gasket on the prep cooler. replace the walk in freezer door as it is not in good repair. resurface the cutting board as necessary. maintain equipment in good repair. |
| 2016-10-31 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse sour cream containers or other containers that previously held food for the storage of different food items. single-use articles shall not be reused. discussed buying addition |
| 2016-10-31 |
26 |
7-204.11 sanitizers, criteria-chemicals - pchlorine sanitizer observed above 200 ppm when tested on test strips. sanitizer shall be maintained between 50-200 ppm of chlorine. cdi. discussed issue with manager, sanitizer was remade. |
| 2016-10-31 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2016-06-15 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - crepair the tile underneath the three compartment sink and by the ice machine. repair the broken ceiling tile by the hood vent. r |
| 2016-06-15 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the inside of all prep coolers, the gaskets on the prep cooler, and the reach in freezer and clean the walk in freezer floor and inside utensil drawers. |
| 2016-06-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the broken gaskets on the walk in cooler door and the reach in salad cooler door. replace the walk in freezer door. repaint the wooden shelves in the dry storage area as needed. equipment sha |
| 2016-06-15 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse sour cream containers or other containers that previously held food for the storage of different food items. single-use articles shall not be reused. discussed buying addition |
| 2016-06-15 |
38 |
2-402.11 effectiveness-hair restraints - ccomment: observed food employees not wearing proper hair restraints. if an employee has a beard, they will need to wear a beard guard. |
| 2016-06-15 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved several containers in the restaurant holding dry ingredients with no labeling. working containers holding food or food ingredients that are removed from their original packag |
| 2016-06-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfnoodles and marinara sauce in the walk in cooler did not have date marking. ham and turkey in deli cooler did not have date marks. manager will d |
| 2016-06-15 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2016-02-25 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - crepair the tile underneath the three compartment sink and by the ice machine. repair the broken tile by the hood vent. repair al |
| 2016-02-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the inside of all prep coolers, the gaskets on the prep cooler, and the reach in freezer and clean the walk in freezer floor and inside utensil drawers. |
| 2016-02-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c4-501.12 cutting surfaces - cremove any equipment that is not in good repair in the restaurant. remove utensils and dishes that are unnecessary to the restaurants operation. replace the freezer door |
| 2016-02-25 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse sour cream containers or other containers that previously held food for the storage of different food items. single-use articles shall not be reused. discussed buying addition |
| 2016-02-25 |
37 |
3-307.11 miscellaneous sources of contamination - ccomment: ensure that food that is not currently in use from slicing such as turkey, ham, and roast beef is wrapped to prevent from contamination. |
| 2016-02-25 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved several containers in the restaurant holding dry ingredients with no labeling. working containers holding food or food ingredients that are removed from their original packag |
| 2016-02-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfroast beef, ham, turkey in deli cooler did not have date marks. manager will date mark food. cdi (corrected during inspection). all prepared and |
| 2016-02-25 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2015-09-15 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - cclean floors throughout, especially under three compartment sink and under all equipment. seal floors and repair broken tiles under equipment and beside |
| 2015-09-15 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all shelving units, inside the reach in cooler, all storage areas, gaskets, etc throughout facility. |
| 2015-09-15 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair or replace gaskets of the reach in prep cooler and repair the table in the rear of the restaurant so that it is sealed and easy to clean.4-501.12 cutting surfaces - creplace worn cut |
| 2015-09-15 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2015-09-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean all boxes of miscellaneous utensils, the tray holding the pastrami in the walk in, and the bucket of utensils by the handsink. all food contact surfaces should |
| 2015-09-15 |
1 |
2-102.12 certified food protection manager - cno certified person on duty at the time of the inspection. a certified food protection manager must be on duty at all times. |
| 2015-07-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - creplace damaged drain cover in kitchen, near back exit.6-501.12 cleaning, frequency and restrictions - cthoroughly clean all floors, walls, and ceilings, especially underneath e |
| 2015-07-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cinterior of equipment and shelves are visibly soiled. thoroughly clean all nonfood-contact surfaces. increase cleaning frequency as necessary to maintain nonf |
| 2015-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - ctorn gaskets observed on the prep cooler and walk-in units. repair the leak freezer and the damaged door to prevent excessive ice build-up. replace or repair the cutting board on the prep table. the |
| 2015-07-22 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths observed on equipment throughout. wet wiping cloths shall be held in chemical sanitizing solution between use. |
| 2015-07-22 |
38 |
2-402.11 effectiveness-hair restraints - cemployee observed without hair restraint, prepping food in the kitchen. all food employees shall wear effective hair restraints to prevent contamination. cdi - employee put on hair restraint at the beginning of in |
| 2015-07-22 |
37 |
3-307.11 miscellaneous sources of contamination - cemployee personal items were stored with restaurant items in the walk-in cooler and in the dry storage area. separate all employee items from restaurant items to prevent contamination. linens observed bei |
| 2015-07-22 |
26 |
7-207.12 refrigerated medicines - peye drops and holy water were stored in the walk-in cooler, in an open bowl, above raw and ready-to eat food. medicines belonging to employees that require refrigeration and are stored in a food refrigerator shall be sto |
| 2015-07-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall prepared and potentially hazardous food shall be properly date-marked. food held at 41f or less may be held for a maximum of 7 days whereas f |
| 2015-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pall items in prep cooler were out of compliance. cdi - food in prep cooler was voluntarily discarded. food shall not be held in prep coo |
| 2015-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinterior shelf of ice machine visibly soiled with black build-up. thoroughly drain, wash, rinse, and sanitize interior of ice machine and all internal parts. slicer w |
| 2015-07-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw eggs stored above ready-to-eat foods and raw beef. food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, an |
| 2015-07-22 |
2 |
2-103.11 (m) person in charge-duties - pffood employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that |
| 2015-07-22 |
1 |
2-102.12 certified food protection manager - cat least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2015-02-11 |
53 |
6-501.12 cleaning, frequency and restrictions - cthoroughly clean walls floors and ceilings throughout facility, especially under equipment to include the prep cooler, ice machine, and grill equipment. |
| 2015-02-11 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean the outside of the prep cooler, the display cooler, shelves in the walk in cooler, the grill equipment, the prep table in the back, and all trays throughout restaurant. |
| 2015-02-11 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace the torn gaskets of the prep cooler. repair the freezer to prevent ice buildup. replace the cutting board on the three compartment sink (behind the faucet) and the cutting board o |
| 2015-02-11 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. several white containers stored wet. |
| 2015-02-11 |
37 |
3-304.13 linens and napkins, use limitations - c3-305.11 food storage-preventing contamination from the premises - clinens should not be used in contact with food items (ie the linen on the noodle container). all dry food items, ie flour and breading, sh |
| 2015-02-11 |
26 |
7-207.11 restriction and storage-medicines - p,pf7-201.11 separation-storage - pammonia and other toxic cleaning supplies and chemicals stored on the prep table (where sauce was cooling) next to dishes and other items. all poisonous or toxic chemicals sh |
| 2015-02-11 |
1 |
2-102.12 certified food protection manager - cperson in charge must take accredited food service managers course. no certified food service manager on duty at the time of the inspection. |
| 2014-09-17 |
53 |
6-501.12 cleaning, frequency and restrictionsclean floors throughout, especially under equipment. replace broken floor tiles around the ice machine. clean floor and wall between the ice machine and the wall. |
| 2014-09-17 |
47 |
4-602.13 nonfood contact surfacesclean inside the prep cooler, gaskets of the prep cooler, shelves at the prep station, etc. all non food contact surfaces should be cleaned. |
| 2014-09-17 |
45 |
4-101.11 characteristics-materials for construction and repair4-501.12 cutting surfacesreplace torn gaskets of reach in prep cooler and walk in refrigerator. repair the freezer door--condensation buildup is occuring.resurface or replace the cutting board |
| 2014-09-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingclean the containers that hold the clean utensils and lids. |
| 2014-09-17 |
38 |
2-402.11 effectiveness-hair restraintsall. employees handling food or dishes should wear effective means of hair restraints. |
| 2014-09-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggyro meat on the grill 92f. all hot foods should be maintained at 135f and above. placed in cooler to cool down, cdi. |
| 2014-09-17 |
1 |
2-102.12 certified food protection managerperson in charge must take accredited food service managers course as of january 1, 2014. no certified food service manager on duty at the time of the inspection. |
| 2013-10-21 |
54 |
clean vents in the restrooms due to build up of dust during time of inspection. replace burnt out lights in the display case . lighting shall be at least 20 ft candles of light in the restrooms. current reading ( 3-6ft in women's restroom and 5-14 in |
| 2013-10-21 |
53 |
physical facilities shall be clean and maintained. caulk sink to the wall in kitchen due to detaching. seal holes in ceiling and wall throughout as need (i.e. hole in ceiling on side of hood system closest to walk in units, holes in wall and ceiling in |
| 2013-10-21 |
52 |
clean trash and debris from around dumpster area. trash was on ground during inspection. in violation of rule 5-501.115. |
| 2013-10-21 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. provided covered waste receptacle for women's restroom. in violation of rule 5-501.17. |
| 2013-10-21 |
45 |
equipment shall be in good repair. discard and replace heavily scored cutting boards; replace torn gasket on the walk in freezer and both doors to prep cooler; repair floor of walk in unit due to lifting away from walk in unit foundation (not providing |
| 2013-10-21 |
38 |
hair restraints and beard restraints shall be worn by staff handling food. staff sighted without hair restraints or beard restraint. provide effective hair restraints. in violation of rule 2-402.11. |
| 2013-10-21 |
36 |
provide more effective measure of pest control. during inspection dropping were sighted in seating at booth table during time of inspection. note: pest control was contacted prior to departure. in violation of rules 6501.111 & 6501.112 |
| 2013-10-21 |
34 |
thermometers shall be provided and accurate. found broken thermometer on inside of unit . will return within 10 days to ensure thermometer has been provided. in violation of rule 4-502.11b. |
| 2013-10-21 |
21 |
proper date marking shall be used when storing ready to eat potentially hazardous foods under refrigeration for more than 24 hours. practice was not in place during time of inspection. observed deli meats and cheeses without date marking. cdi - all item |
| 2013-10-21 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection ice machine was found with black residue on inside upper compartment. black residue was found on the ice chute at drink dispenser in the lobby area. noted improvement from p |
| 2013-10-21 |
4 |
an employee shall use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensil and linens unwrapped single service and single use articles or other items needing protection can not result. during tim |
| 2013-10-21 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms and diagnosis of any disease that can be transferred through food. at time of inspection employee health agreements had not been put into place. cdi - see form |
| 2013-10-21 |
1 |
note: at least one employee shall be certified as a food protection manager. during time of inspection no one held certification. individual that holds serve safe certification must be present during time of inspection to avoid two point deduction. in |
| 2013-02-14 |
53 |
physical facilities shall be clean and maintained. caulk sink to the wall in kitchen due to detaching. clean ceiling throughout kitchen area especially around hood system due to splatter and black smoke residue. seal holes in ceiling and wall throughou |
| 2013-02-14 |
47 |
all non food contact surfaces shall be cleaned. clean the inside of prep cooler including gaskets due to debris; clean inside of reach in units used to store plates including gaskets due to debris; clean the outside and surfaces behind and underneath all |
| 2013-02-14 |
45 |
equipment shall be in good repair. discard and replace heavily scored cutting boards; replace torn gasket on the walk in freezer; repair floor of walk in unit due to lifting away from walk in unit foundation (not providing easy clean ability). in viola |
| 2013-02-14 |
21 |
proper date marking shall be used when storing ready to eat potentially hazardous foods under refrigeration for more than 24 hours. practice was not in place during time of inspection. observed deli meats without date marking. shall include open/preparat |
| 2013-02-14 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection ice machine was found with black residue on inside upper compartment. will return within 10 days for cleaning verification of the ice machine. noted improvement from previo |
| 2013-02-14 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms and diagnosis of any disease that can be transferred through food. at time of inspection employee health agreements had not been put into place. cdi - see form |
| 2013-02-14 |
1 |
at least one employee shall be certified as a food protection manager. during time of inspection no one held certification. cdi- see ftcc servsafe class schedule flyer and online links provided by health inspector. in violation of rule 2-102.12. (2 point |
| 2012-10-29 |
53 |
physical facilities shall be clean and in good repair. replace missing baseboard around walk in unit; reattach baseboards under shelving unit in dry storage area; repair wall damage and holes in wall and ceiling in dry storage area; recaulk sink to wall ( |
| 2012-10-29 |
52 |
remove all trash and debris from around dumpster. in violation of rule 5-501.115. |
| 2012-10-29 |
47 |
non food contact surfaces shall be clean. clean inside of reach in units. clean racks in walk in units. clean back-splash behind meat slicer. in violation of rule 4-601.11c. |
| 2012-10-29 |
45 |
equipment shall be in good repair. repair walk in freezer due to its inability to currently freeze foods. manager notice foods had thawed upon reporting to work 10/29/12. maintenance has been called and manager is waiting for delivery of parts 10/29/12. t |
| 2012-10-29 |
43 |
single service articles shall not be re-used. bulk food containers were observed being reused to store other foods. in violation of rule 4-502.13a. |
| 2012-10-29 |
41 |
in use utensils shall be properly stored. scooping devices shall have handles and handles shall be upright with handle extending out of food. scooping devices were seen without handles and scoops were seen with handles in food. in violation of rule 3-304. |
| 2012-10-29 |
39 |
wiping cloths shall be kept in a sanitizing solution between uses. sanitizer bottles and buckets were tested and bleach could not be detected. in violation of rule -3-304.14(b)(1). |
| 2012-10-29 |
21 |
proper date marking shall be used when storing ready to eat potentially hazardous foods under refrigeration for more than 24 hours. practice was not in place during time of inspection. shall include open/preparation date and expiration date base on cold h |
| 2012-10-29 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection ice machine was found with black residue on inside; metal mixing bowls were found with food debris and greasy residue. drink machine nozzle and drink machine ice dispenser had |
| 2012-10-29 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms and diagnosis of any disease that can be transferred through food. at time of inspection employee health agreements (f0rm 1b) had not been put into place. in vio |
| 2012-10-29 |
1 |
atleast one employee shall be certified as a food protection manager. during time of inspection no one held certification. in violation of rule 2-102.12. (2 point decuction will begin january 1, 2014.) |