| Violation Date |
Code |
Description |
| 2018-10-31 |
45 |
duct tape present on interior of worktop doors. tape and sticky residue removed during inspection. same unit operating at 41 on bottom shelves and up to 48 ambient at top of unit. no foods were found to be greater than 44f. items removed and defrosting be |
| 2018-10-31 |
14 |
drink nozzles at customer drink dispenser had heavy residue accumulation present. coring utensil used during tomato prep stored as clean had dried food residue present. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils |
| 2018-02-23 |
47 |
shelving above prep table needs more frequent cleaning, as there is a buildup of dust and food particles. a plastic cart was present in the back with food particles and dust.4-602.13 nonfood contact surfaces - c |
| 2018-02-23 |
45 |
some shelving is beginning to corrode. gaps present between wall and prep table, and two rusty screws are not flush to the wall. area of frp is damaged at prep area. splash guard is not attached flush to prep table. areas between wall, splash guard, a |
| 2018-02-23 |
26 |
several spray bottles containing chemicals have labels that have worn off, or are not labeled.7-102.11 common name-working containers - pf |
| 2018-02-23 |
8 |
several containers of condiments were placed in the hand washing sink at the onset of inspection. there is only one hand washing sink set up with soap and paper towels, and that sink was filled with condiments at the onset of inspection. when asked, the |
| 2018-02-23 |
7 |
employee was removing cookies from cookie sheet with no gloves on, and bare hands were making contact with cookies.3-301.11 preventing contamination from hands - p,pf |
| 2018-02-23 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-07-19 |
47 |
dust present on equipment and shelving. some residues present on rack. area under soda syrups needs more frequent cleaning. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-02-21 |
14 |
food residue on vegetable slicer. residue present on food prep sink. slicer disassembled during inspection and placed at dish sink for cleaning. prep sink cleaned during inspection.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, a |
| 2017-02-21 |
43 |
single service cups stored in a dirty container. cups discarded. unprotected single service lids, cups and containers stored under make line where dust accumulation was present. cup dispensers dirty and holding single service cups. cups were discarded. re |
| 2017-02-21 |
54 |
provide at least 50 foot-candles of light above food prep sink and prep areas. lighting in these areas is 30 foot-candles of light. manager placed two more bulbs in fixture, but lighting remains less than 50 foot-candles. recommend getting brighter bulbs |
| 2017-02-21 |
47 |
dust and debris present under make line in cabinet and under cash register where single service items are stored. dusty fan blowing on container of uncovered single service cups. residue present on dunnage racks used for storage.4-602.13 nonfood contact s |
| 2016-11-03 |
14 |
employee was asked for sanitizer. she ran sanitizer from dispenser at three compartment sink, but an air bubble was preventing sanitizer from coming out and mixing with water. employee could not provide sanitizer and unable to properly mix to adequate str |
| 2016-11-03 |
54 |
at least 50 foot candles of light needed above prep sink and prep table in back area. you have 8 and 33 respectively. 6-303.11 intensity-lighting - c |
| 2016-11-03 |
53 |
debris and dead bugs under storage in and around can wash area and desk. clean under dunnage racks under prep table and drink cannisters.6-501.12 cleaning, frequency and restrictions - c |
| 2016-11-03 |
31 |
deep, lidded container of meatballs were not cooled properly. employee stated they are left out to cool for awhile and then placed in cooler. unapproved cooling methods.3-501.15 cooling methods - pf |
| 2016-11-03 |
18 |
meatballs in sauce in cooler was 49-50f. employee stated that it was from last night. she stated that meatballs are removed from heat well and placed on table to cool, then put in cooler to finish cooling. meatballs had not met cooling parameters and were |
| 2016-03-08 |
53 |
replace broken floor and baseboard tiles.6-201.11 floors, walls and ceilings-cleanability - cstorage must be off floor in back area. area around desk and shelving is not easy to clean around.6-501.12 cleaning, frequency and restrictions - c |
| 2016-03-08 |
45 |
duct tape on pipes is not easy to clean.4-101.11 characteristics-materials for construction and repair - p |
| 2016-03-08 |
54 |
at least 50 foot candles of light needed above prep sink and prep table in back area. you have 8 and 33 respectively. 6-303.11 intensity-lighting - c |
| 2015-12-04 |
54 |
at least 50 foot candles of light needed above prep sink and prep table in back area. you have 8 and 33 respectively. 6-303.11 intensity-lighting - c |
| 2015-12-04 |
34 |
the hanging thermometer in walk in cooler was broken. 4-502.11 (b) good repair and calibration - pf |
| 2015-12-04 |
26 |
spray bottle with chemical in it was not labeled. 7-102.11 common name-working containers - pf |
| 2015-12-04 |
14 |
sanitizing needed of prep sink. 4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2015-04-21 |
46 |
4-302.14 sanitizing solutions, testing devices - pf spray bottle labeled sanitizer was chlorine sanitizer, but proper testing strips for chlorine were not available. if using different sanitizing solutions than dish sink, you must have proper testing st |
| 2015-04-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c trash can was stored next to bread on rack. |
| 2015-04-21 |
34 |
4-302.12 food temperature measuring devices - pf food thermometer has build up present on the stem and the hand held display case and cover. |
| 2014-04-10 |
36 |
mouse droppings present under customer drink counter. trap and bait station in place.6-501.111 controlling pests - pf |
| 2014-04-10 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2014-04-10 |
2 |
employee as well as manager unaware of employee health policy. yellow copy of ehp provided. policy must remain visible at all times.2-103.11 (m) person in charge-duties - pf |
| 2014-04-10 |
14 |
collander had dried vegetable residue present. drink nozzles at customer drink area had heavy accumulation of slime. sanitizer vat of 3 comp sink had grease residue build-up on walls.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, |
| 2014-04-10 |
53 |
general cleaning needed of flooring under and behind equipment and shelving.6-501.12 cleaning, frequency and restrictions - c |
| 2014-04-10 |
45 |
plastic collander and other containers cracked, in bad repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-04-10 |
21 |
datemarks on multiple containers not legible. multiple date marks present on some containers.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2013-04-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingready to eat veggie patties were date marked with the date 8 days past initial date. you may only keep ready ot eat foods 7 days past prep date or dat |
| 2013-04-18 |
45 |
4-501.12 cutting surfacescutting boards need repair. |
| 2013-04-18 |
2 |
health policy2-103.11(m) person in charge-duties: food employees are informed of their responsibility to report in accordance with law, to the pic, information about their health and activities as they relate to diseases that are transmissible through foo |
| 2013-04-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodsrepair baseboard tiles in kitchen. paneling in women's restroom is not tightly sealed to wall. |
| 2013-04-18 |
46 |
4-501.19 manual warewashing equipment, wash solution temperaturewash water in vat must be miantained at 110f or above. it was 101f. |
| 2013-04-18 |
1 |
2-102.12 certified food protection managertraining2-102.12 certified food protection manager: 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 |