| Violation Date |
Code |
Description |
| 2018-01-25 |
54 |
6-202.11 light bulbs, protective shielding - c - observed some lighting installed over cases not shatter-proof or shatter-resistant. provide proper lighting. |
| 2018-01-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rotisserie chicken unit in poor repair and not functioning. operator stated that filter was on order. |
| 2018-01-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee wearing a watch. |
| 2018-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 7 ham and turkey sandwiches in lower right hand corner of display case not held at required temperature. cdi, operator voluntarily discarded sandwiches. |
| 2018-01-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed can opener, stainless pan, and 1 slicer stored as clean but with food debris. cdi, items relocated for cleaning. |
| 2018-01-25 |
8 |
6-301.12 hand drying provision - pf - provide a means to dry hands at each hand washing sink. observed disposable towels jammed and not provided at hand washing sink near walk in unit. cdi by employee providing towels. |
| 2017-09-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a head of lettuce stored directly on shelving in reach in cooler. cdi, pic removed lettuce to be washed before storing. |
| 2017-09-20 |
19 |
lees 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken sandwiches at hot box hot holding at 126f. cdi, food was voluntarily discarded by pic. |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ribs stored in open cold holding case at 47f. cdi, pic removed ribs to be voluntarily discarded. |
| 2017-09-20 |
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 cooked ham at deli case without a date mark. food employee stated ham was opened several days ago. cdi, ham was voluntarily discard |
| 2017-09-20 |
6 |
2-301.14 when to wash - p observed food employee handle raw chicken, and change gloves without washing hands before using new gloves to work with ready to eat food. cdi, food employee was corrected, food employee removed gloves and washed hands. -repeat n |
| 2017-09-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed wrong test kit used to measure the concentration of the sanitizer. cdi, pic located a new test kit compatible with the sanitizer used. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up and debris on shelving used to store single service items, as well as under counter drawers. observed some build up in gaskets of del |
| 2017-09-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several single service lids and plates stored on counter with heavy build up and debris. several single service articles had ev |
| 2017-05-12 |
53 |
. 6-501.12 cleaning, frequency and restrictions - c - clean facility as often as necessary to keep them clean. observed some grease residue on floor of kitchen . |
| 2017-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil and heavy mold buildup. observed some soil buildup in gaskets of meat and cheese display cases. |
| 2017-05-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed heat lamp not working in hot hold display case. - |
| 2017-05-12 |
26 |
. 7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of glass cleaner stored with filters and next to single-service food tray. cdi, glass cleaner relocated for proper storage. |
| 2017-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f and above. observed boxes of fried chicken hot held below 135 degrees f in hot hold display case. cdi, chicken voluntarily discarded by st |
| 2017-05-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed slicer stored as clean but soiled with food debris. cdi, guard removed for proper cleaning of sl |
| 2017-05-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 open box of raw chicken stored over ready to eat foods in walk in freezer. cdi, food relocated for proper storage. |
| 2017-05-12 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be provided at handwashing sinks. observed 2 disposable towel dispensers not providing disposable towels. cdi, employee provided towels. |
| 2017-05-12 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed a food employee touch head and glasses on face but did not wash hands before handling clean disposable towels afterword. observed another food employee change gloves b |
| 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 open package of bologna with a discard date of 12/25. observed open package of ham with discard date of 1/15. cdi, food voluntari |
| 2017-01-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2017-01-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed back of a slicer stored clean but had some soil residue. cdi to clean.observed 2 pans stored clean but with grease in corners. cdi, pans relocated for cle |
| 2017-01-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of grease lightning stored with single-service cups below prep table and multi surface cleaner spray bottle stored over clean apron below prep table. cdi, toxic substances r |
| 2017-01-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - store single-service articles in original protective packaging. observed some single-service trays removed from original protective pa |
| 2017-01-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed light under hood ventilation system not working and heat lamp on lefts on left hand side of hot hold unit not functioning in hot hold unit. repair. improvement made since previous inspect |
| 2017-01-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil accumulating in gaskets of display case and cabinets. maintain clean. |
| 2017-01-17 |
33 |
3-501.13 use approved thawing methods. - observed package of raw chicken thawing in standing water. |
| 2016-10-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- food shall be stored in wrappings, packages, or covered containers. observed bread on rack and storage shelf uncovered / unprotected. cdi by instruction. |
| 2016-10-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs food shall be cold held at 45 degrees f and below. observed chicken breading station ingredients for breading chicken held at 45 |
| 2016-10-07 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed salad recently prepared and cooling in walk display case. cdi, salad transferred to rapidly cool. repeat. |
| 2016-10-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal pans being wet stacked on drain board of 3 compartment sink. |
| 2016-10-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken pot pie, popcorn shrimp, chicken legs, and fried chicken hot held below 135 degrees f. cdi, operator voluntarily discarded foods. verification return to ensure that h |
| 2016-10-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed cabinetry damage, lights under hood ventilation system not working, heat lamps in hot hold display case not functioning and not able to hold |
| 2016-10-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soil accumulating in cabinetry, gaskets of prep units, and on bottoms of standing reach in refrigerator and on outside of |
| 2016-10-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some wall, floor damage repeat.6-501.12 cleaning, frequency and restrictions - c - observed he |
| 2016-10-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles 6 inches from the ground. observed shelf of single-service trays and items stored less than 6 inches from the ground. r |
| 2016-06-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- store raw animal food so that cross contamination is prevented. observed tea stored below raw chicken in walk in cooler. cdi, operator relocated chicken for proper storage. |
| 2016-06-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor and wall damage throughout prep areas and floor damage underneath sinks. repair. |
| 2016-06-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed food debris and soil accumulating in cabinetry and gaskets throughout prep area. repeat. |
| 2016-06-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed split gasket on cheese display case. observed lights under hood not working. repeat. observed cabintry in poor repair and damaged. |
| 2016-06-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - single-service articles shall be stored 6 inches off of the ground. observed disposable trays stored on ground and rack with single-service articles |
| 2016-06-07 |
31 |
3-501.15 cooling methods - pf -use proper equipment and methods to cool foods. observed facility packaging sandwiches and placing them into display case as communicated by food employees. cdi, operator voluntarily discarded sandwiches that were placed in |
| 2016-06-07 |
21 |
l3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed container of ham, turkey and lettuce not date marked as well as 13 salads not date marked |
| 2016-06-07 |
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 sandwiches cooling in display case from night before at 50 degrees f and 48 degrees f. cdi, operator voluntarily discarded |
| 2016-02-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sink shall be easily accessible for employee use. observed a brush stored in handwashing sink. cdi, brush removed from sink. |
| 2016-02-09 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed meat slicers accumulating dried food debris from previous day. cdi, operator removed guards for cleaning.4-501.114 manual and mechanical warewashing equipment, che |
| 2016-02-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed several deli meats, including turkey breast with discard date of 2/2, 2 packages of honey h |
| 2016-02-09 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employe not vigorously rub for 10 to 15 seconds when handwashing. cdi by instruction. |
| 2016-02-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed lights not working under hood ventilation system. |
| 2016-02-09 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris accumulating in tracks of display case. observed food debris and soil accumulating in cabinets and storage areas throughout f |
| 2016-02-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of cleaner stored over condiment behind counter. observed toxic substance spray bottles stored next to prep sink. cdi, toxic substances relocated during inspection. |
| 2015-10-09 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris building up on shelving throughout facility. obswerved food debris and soil accumulating in bread storage rab in containers. |
| 2015-10-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed top display case no longer in good repair and holding an ambient air temperature of 52 degrees f. observed 2 lights not working under |
| 2015-10-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer avaialable for use. verification required by 10/19/15 |
| 2015-10-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - ensure facility is properly date marking ready to eat, tcs foods. observed several rotisserie chickens with a sell by date of 10/9, a rotisser |
| 2015-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f or below. observed 8 chef salads, 2 subs, 6 puddings, 1 wrap, aand chicken salad cold he |
| 2015-10-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be stored clean to site and touch. observed several clean baking sheets stored clean but soiled with food debris. cdi, baking sheets relocate |
| 2015-10-09 |
8 |
6-301.12 hand drying provision - pf - keep disposable hand towels available at handwashing sinks to dry hands. observed hand towel dispenser empty at handwashing sink behind counter. cdi, operator provided towels during inspection. |
| 2015-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the tracks of the deli meat case doors. |
| 2015-06-02 |
45 |
4-501.11 maintain equipment in good repair. - observed split gasket on the walk in freezer door. replace gasket. observed cracked deli case door. repair door so that it is easily cleanable.4-205.10 ensure equipment other than toasters, mixers, microwaves, |
| 2015-06-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed clean utensils stored on the drainboard of the prep sink that is used to open deli meats. store utensils in a clean dr |
| 2015-02-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of food safety training. cdi- verbal correction; advised pic paul blair of requirement. |
| 2015-02-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-602.11 clean the equipment and utensils as required to avoid contamination. -p. mold build up on shelving in upright reach in cooler. return by february 21, |
| 2015-02-11 |
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 . two containers of cooked rotisserie chicken tightly covered during the cooling pr |
| 2015-02-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. pic provided a calibrated dial thermometer, but advised that he has ordered thin tip thermometer for checking thin massed foods. r |
| 2015-02-11 |
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. damaged soap dispenser at back wall next to walk in freezer, damaged laminate to shelvi |
| 2015-02-11 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in walk in and reach in cooler units. repair/ replace. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allo |
| 2014-08-27 |
53 |
general comment- 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 areas of floors and walls in poor repair including cabinets wi |
| 2014-08-27 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed areas in bottoms of cabinets and coolers with food debris and spills. |
| 2014-08-27 |
45 |
4-501.11 maintain equipment in good repair.observed split gaskets on reach in and walk in coolers/freezers. observed rusted shelving on reach in coolers. |
| 2014-08-27 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved chemicals stored on bottom shelves of preperation tables with other food contact items (single serv |
| 2014-08-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved ice machine with black mold. pic stated that they do not use ice maching and have put in an order to have it removed. cleaned in the mean time. |
| 2014-08-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed pic without food safety certificate on-site. |
| 2014-03-25 |
2 |
2-103.11 (m) person in charge-duties - pf. observed no employee health policy present. cdi- employee health policy template was given to store manager. |
| 2013-10-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c. metal pans stacked at chicken frying station stored wet and nested together. cdi- verbal correction to air dry, some pans corrected. |
| 2013-10-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold on interior ice bin dispensing equipment and cover. operator was advised of return visit by october 27,2013 to check for interior cleaning. employee was observ |
| 2013-10-17 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. cdi- verbal correction. operator, chrishonda evans; was advised of january 1, 2014 compliance date and of requirements. |
| 2013-10-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. two small stacks of single service containers and lids not protected during storage. cdi- verbal correction. |
| 2013-10-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. door tracks in cold and hot units, storage shelving in front prep area, floors under back room storage area, vent and track areas of reach in cooler, microw |
| 2013-10-17 |
45 |
4-101.19 nonfood-contact surfaces - c. torn gaskets on reach in cooler doors and damaged counters and laminate in prep areas. identical to previous inspection. |
| 2013-04-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning of door tracks of display coolers and interior of unused front counter cooler is needed. |
| 2013-04-17 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. replace damaged freezer gasket at walk in freezer; damaged shelving and laminate th |
| 2013-04-17 |
40 |
except as specified in ? (b) of this section and except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contamina |
| 2013-04-17 |
31 |
use approved method for rapidly cooling foods. employee preparing multiple salads and sandwiches that will be placed in display case for customer purchase. cdi- discussed amount of food items out; and multiple processing being completed. food items must b |
| 2013-04-17 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with:individual; disposable towels. no papertowels at the front handwashing sink. cdi- replaced papertowels. |
| 2013-04-17 |
4 |
except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use article |
| 2013-04-17 |
1 |
ceritified food protection manager shall be on site during all facility operational hours and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction. |
| 2013-01-25 |
1 |
certified food protection manager shall be on site during all hours of operation; and provide verification of training. no one on site today with food safety training verification. cdi- verbal education as to rule; handout provided at previous inspection. |
| 2013-01-25 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. handwashing no longer at handwashing sink next to walk in freezer. cdi- han |
| 2013-01-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris on the interiors of reach in display coolers and microwave. cleaning is needed. |
| 2013-01-25 |
42 |
allow utensil to air dry before tightly stacking them. more than five pans stacked tightly while wet. allow pans to air dry prior to stacking them. |
| 2013-01-25 |
21 |
potentially hazardous ready to eat foods shall be date marked per rule. various deli meats and cheeses date marked but past 7 day allowance. continue to work on dating food items correctly. cdi- verbal education as to rule; detailed handout for date marki |
| 2013-01-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. door tracks on front case and interior storage cabinet at front counter need to be cleaned of dried debris. much improvement in clea |
| 2013-01-25 |
52 |
open trash bin is needed at all handsinks. no trash bin at handsink next to walk in freezer. trash bin is needed. |
| 2013-01-25 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. gasket at walk in freezer is damaged. replace. repair all remaining damaged laminat |
| 2012-10-19 |
8 |
no papertowels at one of three handsinks. cdi- operator was advised papertowels needed. papertowels replaced. one papertowel dispenser is broken. dispenser needs to be repaired. |
| 2012-10-19 |
54 |
one light is out over fryer. replace/ repair light. |
| 2012-10-19 |
52 |
open trash receptacle is needed at all handsinks. |
| 2012-10-19 |
47 |
cleaning of door tracks of open display coolers; all shelving at beverage area; counter areas;exterior of ice machine; microwave; and tea urn stand need to be cleaned of dried debris. |
| 2012-10-19 |
45 |
damaged laminate on shelving between two display cases; and damaged gasket at walk in freezer need to be repaired/ replaced. |
| 2012-10-19 |
42 |
two pans stacked tightly while wet. improvement is noted from previous inspection. |
| 2012-10-19 |
31 |
chicken in reach in cooler portioned and being cooled in tightly closed containers. cdi- advised of cooling method options; verbal education as to documentation of cooling time/ temperatures. |
| 2012-10-19 |
21 |
various rte potentially hazardous food items in deli case and reach in cooler not date marked correctly/ completely. cdi- verbal education as to rule requirement. |
| 2012-10-19 |
14 |
ice dispensing equipment and upper interior of ice bin sides with mold build up on them. cdi- operator cleaned. |
| 2012-10-19 |
14 |
interiors of reach in coolers; front display coolers; and microwave need to be cleaned of dried residue and food debris. cdi- verbal education as to rule requirement of food contact equipment being clean to sight and touch.standing hot water in wash and r |
| 2012-10-19 |
1 |
food safety trained personnel not on site during today's inspection. cdi- verbal education as to rule requirement. |