| Violation Date |
Code |
Description |
| 2018-12-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c/4-501.12 cutting surfaces - c freezer condenser contained heavy amounts of ice buildup. ice formation was starting to form on food boxes located under the damaged condenser unit. also observed cutt |
| 2018-12-26 |
43 |
4-502.13 single-use and single-service articles may not be reused./4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c mayonnaise containers were being washed and stored with clean dish storage for reuse |
| 2018-12-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple chlorine sanitizer buckets were measuring less than 50 ppm when checked. cdi- sanitizer was remixed to adequate concentration levels. |
| 2018-12-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed./2-402.11 effectiveness-hair restraints - cobserved food employees with wrist accessories on. also observed food employee with no hair restrai |
| 2018-12-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. food boxes stored directly under the damaged condenser unit in the freezer contained ice buildup. refrain from storing foods in any areas |
| 2018-12-26 |
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 diced tomatoes were cooling in dense containers fully wrapped, burgers were cooling |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cole-slaw, provolone cheese, lettuce and the ambient air of the reach in cold hold 1 door unit were >50 degrees. cdi/vr- foods were placed in freezer to aggressively cool. will return in |
| 2018-12-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed several food employees prepping food with gloved hands, going in and out of the kitchen with gloved hands and returning to prep foods without changing |
| 2018-08-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods in the walk in cooler. cdi- pic was educated and foods were rearranged. |
| 2018-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with rusted blade. cdi- pic stated that they will replace the can-opener and not use it for servicing any longer. |
| 2018-08-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed grilled chicken breast fail to reach reheat temperature in 2 hours. cdi discarded. repeat |
| 2018-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p hot dogs, housemade ranch, and catered sandwiches were being stored in the cold hold unit flip top and reach in above 45 degrees. creamers were storing in ice bath above 45 degrees also. |
| 2018-08-14 |
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 several foods were cooling with plastic wrapping still covering food. cdi- plastic |
| 2018-08-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils./2-303.11 prohibition-jewelry - c observed food employees lacking hats and wearing watches. |
| 2018-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the interior of the cold hold unit along racks, clean exterior of grill station.general comment: facility is using large trash can shap |
| 2018-02-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed two containers o |
| 2018-02-14 |
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 observed boiled eggs, quiche slices , and caesar dressing with no date labels. cdi labeled products. |
| 2018-02-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed minestrone, potato soup, and chicken gumbo failed to reach reheat temperature in 2 hours. cdi discarded. |
| 2017-11-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing tiles in canwash. -0 points- |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris around and on nonfood surfaces of prep units. |
| 2017-11-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer at greater than 200 ppm chlorine . cdi diluted sanitizer to proper concentration. repeat |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with food debris on blade. cdi pic broke equipment down to wash. |
| 2017-08-18 |
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 observed boiled eggs received in 5 galloon buckets open with no date marking . pic states these last one week . temperature 44 degrees ma |
| 2017-08-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer at greater than 200 ppm chlorine. cdi diluted to 100 ppm chlorine . |
| 2017-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris in seams of gaskets on front prep units. |
| 2017-04-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls and ceiling to right of rear door in need |
| 2017-04-10 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed eclair, cheeseca |
| 2017-04-10 |
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 chicken salad cooling in too great of volume and tightly covered . cdi a |
| 2017-04-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed burgers cooled from last night at 60 degrees in prep unit . cdi discarded. observed chciken salad cooling at insufficient |
| 2017-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer , can opener, and several pans in stored as clean with visible food debris. cdi took to rewash . repeat violation |
| 2017-01-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed wall behind dishwasher in need of cleaning.6-50 |
| 2017-01-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 1 in need of replacement or resurfacing.4-501.11 maintain equipment in good repair. observed two gaskets on prep |
| 2017-01-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous squeeze bottles on front line with no product labels. |
| 2017-01-17 |
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 observed feta cheese opened with no date marks pic unable to determine when product was opened. cdi discarded. -0 points- |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris and pans stored as clean with food debris . cdi all taken to rewash. |
| 2016-11-03 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a digital thermometer with visible food debris on the probe while not in use. cdi- thermometer was cleaned. |
| 2016-11-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken filets and chili that were served on a previous day hot holding on the edge of the grill below 135f (see chart). cdi- instructed pic to reh |
| 2016-11-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed 2 quat sanitizer bottles with concentrations greater than 400ppm. the solution in the spray bottles was a bright pink color indicating the solution was not diluted wi |
| 2016-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the fryers. improvements made to non food contact surface cleanliness since last inspection. |
| 2016-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed water leaking from the bottom of the ice machine. pic indicated repair technicians were currently working on the machine. |
| 2016-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 food service employees not wearing hair restraints. minor improvements made since last inspection. |
| 2016-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side and back of the flat top grill and on some shelving in the flip top reach in coolers along the prep. line. |
| 2016-07-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a metal pan (no handle) being used as a scoop and stored in a sugar con |
| 2016-07-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 4 employees working with food without hair restraints on. |
| 2016-07-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken filets hot holding on the grill top below 135f (see chart). cdi- instructed employee to reheat chicken to above 165f. |
| 2016-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the reach in cooler nearest the deli slicer. |
| 2016-04-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi food safety certification. |
| 2016-04-13 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one chlorine sanitizer bucket at 0ppm concentration. |
| 2016-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand sink nearest the grill not draining and the soda machine with fluid leaking from the plumbing lines. |
| 2016-04-13 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the walls around the mop |
| 2016-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the fry heat lamps, on the back and top of the fryers, on the top of the grill, and around the outsides of the panini presse |
| 2016-01-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed the facility using quat in spray bottles for sanitizing without a test kit on site. vr within 10 days. |
| 2016-01-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees working with food and not wearing hair restraints. |
| 2016-01-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed several food ite |
| 2016-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in flip top coolers above 45f (see chart). most of these items were double panned. cdi- foods were relocated to the walk in cooler for cooling. |
| 2016-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer with minor debris accumulation on the back side of the blade. cdi- item set aside for recleaning. improvements made since last inspec |
| 2016-01-08 |
13 |
3-304.15 (a) gloves, use limitation - p single use gloves shall be used for only one task such as working with ready to eat food or working with raw animal food. observed employee placing raw steak onto the grill and then handling buns without changing |
| 2015-10-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one carton of eggs stored directly over tortilla shells in the walk in cooler. cdi- eggs relocated. |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener with dried debris on the blade and a deli slicer stored clean with debris accumulation behind the blade. cdi- items set aside for recle |
| 2015-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles not labeled. cdi- labels added. |
| 2015-10-07 |
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 observed one container of chili opened on 10/6 not datemarked and one gallon of milk opened on 10/4 not dated. cdi- items datemarked. |
| 2015-10-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees working with food not wearing hair restraints. |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the french fry heat lamps with debris accumulation on them, the side of the grill with debris accumulation, and soda residue accumulation underneat |
| 2015-07-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged croutons |
| 2015-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holing below 135 f. reheated above 165 f. |
| 2015-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tea urn nozzles excessively soiled. cdi- removed to clean. |
| 2015-07-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at rear hand sink. cdi- restocked |
| 2015-05-27 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 3 ( smallest near stove ) not to meet 45 f cold holding minimum required. |
| 2015-05-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods including but not limited to raw beef and chicken, sliced provolone and cole slaw cold holding at 48 + f. cdi- discarded |
| 2015-05-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed batch of chicken breasts cooked and removed to hot holding. chicken breasts temped at 150 f or less. cdi- removed and c |
| 2015-05-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed three out of four sanitizer buckets at 0 ppm chlorine. cdi- remade to 50 ppm |
| 2014-12-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored with/over ready to eat food. cdi- removed |
| 2014-12-03 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed tea urn nozzles with excessive food residue. cdi- removed to clean |
| 2014-12-03 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed pasta salad, cut melons and opened bags of cut leafy greens not date marked. vr for date marking |
| 2014-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice stored on floor in walk in freezer and loaves of bread in plastic bags on floor out front. cdi- removed from floor |
| 2014-08-22 |
21 |
3-501.17 date mark open, ready-to-eat potentially hazardous food (time/temperature control for safety foods- pf observed homemade pasta salads, quiche, cut leafy greens and deli some deli meats not date marked cdi- properly date marked |
| 2014-08-22 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder - p observed multiple tomatos cold held above 45 f. cdi- removed to flash cool |
| 2014-08-22 |
19 |
3-501.16 (a)(1) maintain hot hold tcs foods at 135 f or hotter - p observed chicken cooking on back of stove at 122 f. cdi- reheated to above 165 f |
| 2014-08-22 |
18 |
3-501.14 cool tcs foods from 135 f to 70 f within two hours and then to 45 f within 4 more hours. - p observed hamburgers cooling in bottom of prep unit at 97 f after 4 hours. cdi- product discarded |
| 2014-04-22 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed all foods in one prep unit and most in another, sone of whick were tcs foods were 49 f and above overnight. cdi- discarded |
| 2014-04-22 |
45 |
4-501.11 all equipment shall be maintained in good repair and proper adjustment. observed two prep units not holding foods at 45 f or colder with ambient air temperatures above 45 f. vr |
| 2014-04-22 |
35 |
3-602.11 all packaged foods available to customer for self service shall meet labeling requirements. observed fruit cups, pasta and potato salad cups unlabeled and other foods labels' that did not have weight or address on package. vr |
| 2014-04-22 |
31 |
3-501.15 tcs foods shall be cooled using approved ,effective methods. observed grilled chicken cooling in bottom of prep unit at 85 f, covered with plastic. cdi- removed to flash cool in walk in cooler |
| 2014-04-22 |
21 |
3-501.17 opened, ready-to-eat tcs foods shall meet date marking requirements. observed pasta salad. potato salad, cut melon medley, cut leafy greens, ranch, cut deli meats, tuna salad and cheeses not date marked. cdi- removed to date mark |
| 2013-07-05 |
53 |
6-501.11. physical facilities shall be maintained in good repair. observed chipped tiles at can wash, damaged ceiling tiles.6-501.12 cleaning, frequency and restrictions-clean as often as necessary. observed dusty ceilings in kitchen. |
| 2013-07-05 |
39 |
3-304.14. damp wiping cloths must be stored between uses in container of sanitizer. observed damp cloths on counters. |
| 2013-07-05 |
35 |
3-60.2.11. food packaged in a food establishment shall be labeled as specified in law. see p. 96-97 of food rules and follow guidelines under 3-602.11. cdi by instruction. observed incompletely labeled products: potato salad, pasta salad, cut fruit, cakes |
| 2013-07-05 |
34 |
4-302.12. obtain thin probe thermometer for use when temping thin foods such as sliced cheese and cut lettuce. observed no thin probe thermometer available. |
| 2013-07-05 |
21 |
3-501.17. date mark tcs rte foodsif they will be held in facility for more than 24 hours after opening or preparing. observed no date marking on cheese, lettuce, deli meats. corrected by instruction and review. |
| 2013-01-14 |
31 |
3-501.15. leave hot foods uncovered or vented (and protected from contamination) until they cool to 45f or below. then they may be tightly covered. observed quiche; tightly covered; and measuring 80f. quiche had been cooling less than 2 hours. |
| 2013-01-14 |
34 |
4-302.12. obtain thin probe thermometer for use when temping thin tcs foods such as cut lettuce. observed no thin probe thermometer available. corrected by instruction. |
| 2013-01-14 |
21 |
3-501.17. date mark tcs rte foods if they will be held in facility for more than 24 hours after opening or preparing. observed no date marking on egg salad; tuna salad; chicken salad; cut lettuce; deli meats; sliced cheeses; cut melon; potato salad. corre |
| 2013-01-14 |
36 |
6-501.111. facility shall remain free of pests. observed several fruit flies in kitchen. |
| 2013-01-14 |
14 |
4-601.11(a). maintain equipment clean to sight and touch. observed heavily soiled can opener blade; soiled iced tea nozzle; and soiled slicer; all stored as clean. cdi - all recleaned and sanitized. |
| 2013-01-14 |
39 |
3-304.14. damp wiping cloths must be stored between uses in container of sanitizer. observed damp wiping cloth stored on prep table next to slicer. |
| 2013-01-14 |
45 |
4-501.11. maintain equipment and good repair. observed several cooler racks peeling; chipping; or rusted. |
| 2013-01-14 |
38 |
2-303.11. except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed food employees wearing wrist jewelry. |
| 2013-01-14 |
1 |
2-102.12. pic must be certified by january 1; 2014. observed uncertified pic. |