| Violation Date |
Code |
Description |
| 2018-11-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed significant leaking under 3 compartment sink in ware washing area causing pooling of water in ware washing room. pic stated a work order has already been placed to have this repaired. |
| 2018-11-19 |
8 |
6-301.14 handwashing signage. observed no handwashing sign at handsink by 3 compartment sink in ware washing area. sign has been removed and never replaced. ensure a handwashing sign is at each handsink. |
| 2018-11-19 |
14 |
4-602.11 (c) equipment food-contact surfaces and utensils shall be cleaned if used with tcs (time/temperature control for safety food) throughout the day at least every 4 hours, p. through discussion with food employee who cuts deli meat it was determine |
| 2018-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs at 116f and egg frittata at 98f in breakfast bar hot holding. all tcs foods must be maintained at 135f or above. cdi- both products were discarded. pic stated breakfas |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed macaroni salad at 50f in self service display and pizza sauce at 52f in pizza prep cooler. ensure all tcs foods are held at 45f or below. macaroni salad had been placed in sel |
| 2018-11-19 |
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 ham, turkey, and roast beef in sandwich prep cooler with no date mark. all tcs items must be date marked. cdi- employee who cut |
| 2018-11-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee working in ware washing area handling soiled utensil |
| 2018-11-19 |
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 a large container of mac n cheese cooling in the walk in cooler. mac n c |
| 2018-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on counters during inspection. ensure cloths are held in sanitizer at proper concentration between uses. |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant dust and food debris on shelving unit deli slicers are stored on. clean equipment more frequently. |
| 2018-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two red buckets holding sanitizer with no identifying label. label had become non legible through time. be sure to re-label containers when label is no lo |
| 2018-09-26 |
54 |
6-303.11 intensity-lighting - c comment: at the backside of the walk in cooler, it was noted that the light was very dim. an actual measurement of the light was not performed, as it seems a new bright light bulb will help this area (light bulb is dim). in |
| 2018-09-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: repair the small leak in condenser unit in the walk in cooler causing water to pool on floor. repair the sandwich prep unit to maintain an ambient temperature of 45f or less (today it was re |
| 2018-09-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccomment: coffee stirrers stored unwrapped in the coffee station. single service articles shall be protected from contamination. coffee stirrers need to |
| 2018-09-26 |
31 |
3-501.15 cooling methods - pfin the walk in cooler, whole rotisserie chickens noted cooling in large lexan pan inside their plastic bags. observed deli meats being cooled in the top sandwich prep unit. quickly cool foods. use methods such as open/vented s |
| 2018-09-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pin the deli display cooler, ham and |
| 2018-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: observed tuna salad in the sandwich cooler at 52f. this was the only cold hold temperature out of compliance, the other items w |
| 2018-09-26 |
18 |
3-501.14 cooling - protisserie chickens stacked in lexan in walk in cooler cooling from last night at 88f in the walk in cooler. quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. cdi (corrected duri |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f throughout facility. cdi by cooling eggrolls and voluntary discard of others. |
| 2018-06-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue on outside of containers making contact with inside of other container while stacked. cdi by removal to dish room for recleaning. |
| 2018-06-14 |
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 one container of ribs in walk in cooler with no date label. cdi by properly dating with make date. improvement noted. |
| 2018-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of potatoes in hot hold measuring below 135f. cdi by voluntary discard. |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving with chipping paint and rust in walk in cooler. |
| 2018-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees phone stored improperly in prep area. |
| 2018-06-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed several bottles of chemical cleaner stored on handsink. cdi by removal to proper storage location. |
| 2018-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in units and gaskets. food establishment has made major strides with cleaning; points not escalated. cdi: revisited areas wher |
| 2018-01-24 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi going into display case still above 45 degrees. cdi product was removed and placed i |
| 2018-01-24 |
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 container of green beans with no date marking. repeat3-501.18 discard the food requiring date labels once time/temperature window h |
| 2018-01-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed both slicers with food debris. cdi pic had slicers broken down and cleaned.4-501.114 maintain sanitizer at correct concentrations when being used to s |
| 2018-01-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foods. cdi gave verbal instruction and reviewed storage chart. food establishment just a major delivery; establishment will rearrange and store a |
| 2017-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 3 hand sinks (ware washing, bakery and by deli cases) with significant food debris in it. cdi gave verbal instruction to pic to make sure hand sinks are not bei |
| 2017-10-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee preparing raw ribs wearing gloves then proceed to go to touch clean pans wearing same gloves and come back to continue with preparing th |
| 2017-10-26 |
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 sushi rice that was cooling based on log at 9:05 and at 3:00 pm was still at 74 degrees. cdi rice was discarded. |
| 2017-10-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 20 plus rotesserie chickens being held hot below 135 degrees. cdi chicken was pulled and will be able to reheat to above 165 degrees due to time/temperature parameters. |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach at smoothie juice station cold holdig on counter above 45 degrees. cdi spinach was discarded. |
| 2017-10-26 |
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 a chub of turkey, chub of ham not date marked. observed two pans of pulled pork and macncheese in wic not date marked prepared yest |
| 2017-10-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed pizza being kept on time no |
| 2017-10-26 |
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 observed shreded chicken in wic tightly covered still cooling. observed sushi rice |
| 2017-10-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing watches/bracelets on wrists. make sure food employees remove all jewelry other than a plain wedding b |
| 2017-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards that are in need of being replaced/resfuraced. make sure to replace/resurface. repeat. points will not be escalated; fo |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris in reach in units and gaskets. make sure to increase cleaning frequency. |
| 2017-10-26 |
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 dust on ceiling in ware washing room. make sure |
| 2017-10-26 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi records where going back as far as october the ph was below 3.8 and there was not a |
| 2017-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies/gnats. make sure to have pest control address. |
| 2017-07-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed sushi employee place on hair restraint and continue preparing sushi rice without washing hands. cdi food employee stopped directed to wash hands and discard product. |
| 2017-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer deemed as clean with food debris on it. observed can opener not in use today, with food debris on it. observed some containers with sticker res |
| 2017-07-07 |
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 in meat case 6/30 turkey, ham 6/30 and turkey not labeled. cdi all items discarded. observed in |
| 2017-07-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet while performing food preparation. make sure food employees do not wear any jewelry other than a pl |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed pizza flip top case damage, showing sytrafoam insulation. observed damaged gasket on bottom of juice cooler. repeat 4-501.12 resurface or replace cutting surfaces that can no longer be effectively clean |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to allow all multi-use to air dry so sanitizer will work effectively. |
| 2017-07-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket on the floor. make sure to keep off the floor. |
| 2017-07-07 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment including baseboards shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed significant build-up in ware washing basin, starting to clog spra |
| 2017-07-07 |
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 significant dust on ceiling of ware washing. inc |
| 2017-05-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee washing and cutting ends off of veggies that will be used in a cold salad; cauliflower, toma |
| 2017-05-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee rubbing face with gloves on and continue with food preparation. cdi food employee directed to dispose of gloves and wash their hands. |
| 2017-05-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter at sushi counter. make sure to keep wet wiping cloths in sanitizer solution once they become wet. |
| 2017-05-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer deemed as clean with food debris on it. cdi slicer broken down and cleaned properly. observed equipment and pans with sticker residue on i |
| 2017-05-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment, drainboards etc shall be cleaned once every 24 hours, prior to use and as often as needed to make sure accumulation doesn't occur. observed calcium build-up in ware washing and |
| 2017-05-08 |
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 light out in hood. |
| 2017-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed pizza flip top case damaged, showing sytrafoam in insulation. observed damaged gasket on bottom of juice cooler. observed food can opener in poor condition, blade starting to peel. repeat no points dedu |
| 2017-02-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed preparation sinks for washing produce and veggies with significant food debris, stains, dirty baseboards and dirty equipment being stored there. make sure to clean t |
| 2017-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer deemed as clean with food debris on it. cdi slicer will be broke down and cleaned properly. observed equipment and pans with sticker residue on |
| 2017-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of brussel sprouts being held at 121 degrees. cdi brussel sprouts reheated to 174 degrees. |
| 2017-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roast beef, kale salad, and egg rolls being held above 45 degrees in case. cdi items discarded and case will not be used untill maintenance fixes it. |
| 2017-02-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-02-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two handwashing sinks soiled with food debris and juice from dumping. cdi spoke to pic regarding that handsinks shall only be used for hand washing. |
| 2017-02-24 |
38 |
. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed sushi employee wearing bracelet. cdi bracelet taken off. make sure food employees wear only a plain wedding ring. |
| 2017-02-24 |
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 lunch meat cut today tightly sealed and stacked in deep container placed i |
| 2017-02-24 |
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 single use soup cup being used for scoop in rice. cdi cup disposed of. m |
| 2017-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to allow adequate air drying. repeat |
| 2017-02-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed overstacking of cups and sop containers allowing for contamination to occur. make sure to not stack past dispense holder'/use p |
| 2017-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed gasket no longer attached and inside of cooler door coming loose. make sure to keep equipment in good repair. *maintenance called for repairs* |
| 2017-02-24 |
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 and build-up throughout food establishment; on cooler doors, shelving, display cases, storage containers holding utensils. increase clea |
| 2017-02-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone being stored on food preparation counter. cdi cell phone removed, make sure to store in a designated area to prevent contamina |
| 2017-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed wet wiping cloths being stor |
| 2016-12-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the dispenser in the dish room. cdi - pic provided roll and changed batteries in automatic dispenser. -0- |
| 2016-12-02 |
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 double labeled products, date mark labels that are illegible and chicken salad in the last make |
| 2016-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans and juice blenders. separate these and allow them to air dry. -.5- |
| 2016-12-02 |
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 lids present on containers in the sandwich station cooling and tightly wra |
| 2016-12-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under the men's restroom handsink and a leak under the dish machine. repair these. -0- |
| 2016-12-02 |
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 dust buildup on vents throughout the facility an |
| 2016-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the interior ceiling of the dish machine, walk in handle, shelving near the bakery station handsink and in the basin of the handsink behi |
| 2016-07-07 |
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 knives stored between prep and side wall where debris was built up and |
| 2016-07-07 |
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, lettuce, shredded pork that was tightly covered while cool |
| 2016-07-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed tphc procedures for salad |
| 2016-07-07 |
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 turkey and roast beef dated with day it was placed in prep unit and not when it was sliced. cdi |
| 2016-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed veggie wrap in front case at 47f. cdi item discarded. observed multiple food items in display case that was out of temperature. temps in above chart. repeat. facility is callin |
| 2016-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed bacon and egg wrap, egg and cheese wrap, scrambled eggs, gravy, and hashbrowns that was below 135f. repeat. cdi items discarded ot reheated. repeat. |
| 2016-07-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees use gloves to go in walk in and return to food prep without washing and changing gloves. cdi hands washed and gloves changed. |
| 2016-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken curry, buffulo wings, and carrots below 135 on hot bar. cdi items reheated. |
| 2016-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed chicken salad, chicken pot pie, corn salsa, tuna, chicken breast, chicken and olive salad, diced sweet potatoes, and chicken pecan above 45f in reach in and chef case unit. cdi |
| 2016-04-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility with tphc procedu |
| 2016-04-07 |
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 roast beef and turkey sandwhich and chicken wrap cooling infront display |
| 2016-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces of reach in unit soiled with debris. |
| 2016-01-07 |
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 facility with cashew chicken, kale, brussel sprouts, baked potatoes and q |
| 2016-01-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility using tome for sa |
| 2016-01-07 |
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 feta, mozzerella, spinach, pepperoni, milk, half and half, and tomatoe sauce not dated. cdi ite |
| 2016-01-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handle soiled then clean dishes without handwashing. |
| 2016-01-07 |
2 |
2-201.11(e) ensure food employees report illnesses, symptoms and exposure.-pf. observed food employee working with an open wound and did not inform pic of situation. employee had large bandage and was wearing thermal gloves and was not washing hands but g |
| 2015-10-07 |
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. clean wall in juicing area. |
| 2015-10-07 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed leaking faucet in deli area. -0 points- |
| 2015-10-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in prep area , juice area and in mobile cutting boards in clean dish area in need of resurfacing or replacement. |
| 2015-10-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several sanitizer buckets on floor. cdi removed to shelves. |
| 2015-07-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer buckets at 50 ppm qac should bee between 200-400 ppm. cdi pic emptied and refilled buckets.4-602.11 clean the equipment and utensils as required to avoid contamination. -p kale |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix, spinach, maccaroni salad at 50 degrees f. cdi all mov ed to walk in to cool rechecked and all items 45 degrees or under. |
| 2015-07-10 |
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 chicken salad, kale salad, and rottisserie chickens not dated marked. cdi all items date marked. |
| 2015-07-10 |
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 items moved to cooler to recool tightly covered cdi by instruction all it |
| 2015-07-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cucumbers, beets and other vegetables cut for juicing and remainder of vegetable not covered. cdi by instruction. -0 points |
| 2015-03-12 |
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 no date marked on all prepared foods in main display case at 945am. dates are removed nightly and re-calculated each morning. obser |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f(see temp chart), including kale and mustard greens held off temp control. cdi- tphc instituted for juice bar facility refrigeration appea |
| 2015-03-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple sanitizer bottles that tested 0 ppm qac. cdi- removed facility needs to change or readdress procedure with employees because bottles are being lost/forgotten |
| 2015-03-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pastry/baking staff using same sink used by sushi contractor. cdi- to reduce the potential of cross contamination, seperate raw food prep and ready to eat food prep. |
| 2015-03-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees removed and donnnew gloves without hand washing. cdi- instruction provided at length repeat violation |
| 2015-03-12 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that food contact surfaces are properly sanitized, tcs foods are maintained at proper temperature and date marked properly. pf observed pic , whom was the food safety mod, failed to fully understand or oversee |
| 2014-11-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed two employees done gloves without firstt washing hands. cdi - employees stopped, washed hands, and donned clean gloves before returning to their tasks. |
| 2014-11-04 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored above cooked kale in walk in cooler. cdi - cooler rearranged with unwashed produce below ready to eat foods. |
| 2014-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple items in chef display case holding above 45f. cdi - items prepared today and out of temperature for less than 4 hours were relocated to walk in freezer to rapidly cool; out of |
| 2014-11-04 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf log book for time procedure not fill |
| 2014-11-04 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on prep counter behind chef case. |
| 2014-11-04 |
41 |
general comment3-304.12 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. scoops stored with handles contacting food in rice bin and flour b |
| 2014-11-04 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gasket on low prep cooler behind salad bar; chef case holding temperature around 44. work order placed to have case adjusted. temperatures in front of case satisfactory; temperature |
| 2014-11-04 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on gasket of low cooler near smoothie station. wipe clean. |
| 2014-08-07 |
47 |
4-601.11(c) - non-food contact surfaces shall be clean to sight and touch. accumulation of crumbs in bottom of reach in coolers and dried food debris on cooler doors. clean all non-food contact surfaces regularly. |
| 2014-08-07 |
45 |
4-501.11 - maintain equipment in good repair and proper adjustment. cold display case struggling to maintain temperature, walk in cooler door broken, prep sink missing faucet nozzle. repair or replace equipment as needed. work order placed to fix all men |
| 2014-08-07 |
37 |
3-305.11 - food shall be protected form contamination by storing food at least 6 inches above the floor. two boxes of frozen chicken stored on floor of walk in freezer. cdi - items relocated to shelf during the inspection. |
| 2014-08-07 |
20 |
3-501.16(a)(2) p - potentially hazardous foods shall be held at 45f or lower. chicken scallopini, stir fry veggies, chicken salad, cooked sweet potatoes, cooked tofu, and pasta salad above 45f in cold display unit; items at opposite end of case in tempera |
| 2014-08-07 |
4 |
2-401.11 - employee drinks shall be in a closed container and stored to prevent contamination of food. employee drink stored on prep surface near pizza make station. cdi - relocated. |
| 2014-01-31 |
2 |
2-103.11 - person in charge duties. observed employees partially knowledge of symptoms not illness, unaware to find employee health sheet. cdi. showed employee sheet, spoke to management to go over policy. pic ensure food employees know information abou |
| 2014-01-31 |
6 |
2-301.12 - cleaning procedure. employees shall use a barrier to turn off facuet to preclude recontaminating of hands. observed several employees wash hands and turn off faucet with hands. cdi instructed employeed. |
| 2014-01-31 |
14 |
4-501.112 mechanical hot water warewashing. dishmachines shall go up to 180f for final wash. observed dish machine only reach 170f for final rinse and wash temperature only reach 120f. when machine states 160f. cdi told pic to use 3 compartment sink a |
| 2014-01-31 |
21 |
3-501.17 date marking phf & rte foods cooked or prepared in facility and held over 24 hours shall be dated with the day prepared. observed salmon and chicken salad dated with wrond dates prepared. cdi changed dates on food. |
| 2014-01-31 |
23 |
3-603.11 consumer advisory. when reviewing raw or undercooked needs to be have a reminder and disclosure for consumer advisory. observed sushi area missing disclosure from consumer advisory. verification required. |
| 2014-01-31 |
27 |
8-201.14 haccp plan. food establishment shall have a haccp plan that indicates methods & procedural methods to address safety of foods. observed unapproved haccp paln at facility sushi bar. approved plan to be on site but no documentation of new plan a |
| 2014-01-31 |
30 |
8-103.11 document of proposed variance. variance approved by state shall be retained on the file at the food establishment. facility has approval from state for sushi rice. site does not have document available. verification required. |
| 2014-01-31 |
39 |
3-304.14 wiping cloths. wet wiping cloths shall be kept in a chemical sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout facility. |
| 2014-01-31 |
42 |
4-903.11 equipment and utensils - storing. keep all equipment and utensl stored in a clean, dry location. observed dishes used for facility stored in a cart with heavy food debris. |
| 2013-09-23 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-09-23 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed multiple employees putting on gloves without washing hands, cdi |
| 2013-09-23 |
12 |
ensure that all sushi fish has correct parasite destruction documentation. observed several letters with incomplete documentation, vr to check letters. |
| 2013-09-23 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed multiple employees changing tasks, entering and leaving cooler, handling markers, utensils, |
| 2013-09-23 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed mashed potatoes 84f, barbecue 130f, turkey 115f, beans 132f all in hot holding unit, air temp of unit was 120f. items were pulled to reheat, v |
| 2013-09-23 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 49f, cheese 49f, melon 49f, eggs 52f on salad bar, cdi by cooling, observed kale 60f in juicing area, cdi by cooling. |
| 2013-09-23 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed brie cheese, sushi fish with no date marking, observed deli meats being held 45f, date marked for 7 days. if food items are |
| 2013-09-23 |
45 |
ensure all equipment and utensils are maintained in good repair. observed large cracks, broken pieces on large plastic containers. ensure containers are replaced so that pieces of plastic do not create physical hazard. |
| 2013-09-23 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice, facility has submitted information but has not completed process for variance |
| 2013-09-23 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-09-23 |
42 |
ensure all utensils are properly air dryed before stacking, observed metal pans wet nested. |
| 2013-09-23 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice, cdi , facility had requested information from corporate office, process has not been completed as requir |
| 2013-09-23 |
47 |
ensure all non food contact surfaces remain clean, observed food debris on door tracks, in shelving throughout. |
| 2013-05-14 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-05-14 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2013-05-14 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; cdi by instruction. |
| 2013-05-14 |
8 |
ensure paper towels are available at handsinks at all times. observed no paper towels at dish washer handsink; cdi by stocking. |
| 2013-05-14 |
12 |
ensure a written agreement or statement from supplier is provided for fish sold raw or partially cooked. observed missing documentation for parasite destruction for sushi fish; rvr to check documentation. |
| 2013-05-14 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage; preparation; holding; and display. observed raw eggs over prepared foods in cooler; cdi by movi |
| 2013-05-14 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks multiple times; leaving prep area; clean counter; and return to fo |
| 2013-05-14 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed hummus 52f; chicken 49f; sprouts 48f; lettuce 53f all in sandwich cooler; air temperature on cooler was 52f; items were pulled to cool/disca |
| 2013-05-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed improper date marking on packaged salads; deli case items; no date marking on salads and sushi items; cdi by instruction. |
| 2013-05-14 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. variance information has been given to facility and will must be submitted by next |
| 2013-05-14 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. variance information has been given and must be submitte |
| 2013-05-14 |
31 |
ensure proper methods are used for cooling tcs foods. observed salad; chicken salad being cooled in display case/salad bar instead of cooling in rapid cooling equipment; cdi by moving. |
| 2013-05-14 |
33 |
ensure proper methods are used for thawing foods. observed sushi items thawing in standing water. |
| 2013-05-14 |
53 |
maintain floors; walls and ceilings clean and in good repair. observed pitted floor; mold on wall behind three compartment sink. |
| 2013-02-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-11 |
12 |
ensure a written agreement or statement from supplier is provided for fish sold raw or partially cooked. observed missing documentation for parasite destruction for sushi fish; cdi by instruction. |
| 2013-02-11 |
14 |
ensure equipment food contact surfaces are clean to sight and touch. observed soiled slicer blade; cdi by cleaning and sanitizing. |
| 2013-02-11 |
19 |
ensure time/temperature control for safety (tcs) foods are maintained at 135f or above. observed eggs 116f on buffet; cdi by discarding. recommend using time as a public health control for breakfast buffet foods. |
| 2013-02-11 |
20 |
ensure time/temperature control for safety (tcs) foods are maintained at 45f or below. observed lasagna 52f in walk-in cooler; lettuce 52f in sandwich cooler; kale 65f on ice in juice area; chicken salad 47f; breaded chicken breast 48f in display case; c |
| 2013-02-11 |
39 |
ensure in use wiping cloths are held in chemical sanitizer solution between uses. observed wet wiping cloth on counter. |
| 2013-02-11 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received |
| 2013-02-11 |
30 |
obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after mo |
| 2013-02-11 |
21 |
ensure all time/temperature control for safety foods that are ready to eat are date marked. observed display case items with no date marking; open bags of lettuce some prepared foods in walk-in cooler with no date marking; cdi by instruction. |
| 2012-11-29 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-11-29 |
46 |
ensure that warewashing machines are cleaned as needed to ensure that equipment performs its intended function. observed heavy lime buildup inside dish machine. |
| 2012-11-29 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-11-29 |
30 |
30 obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after |
| 2012-11-29 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for sushi rice; cdi by instruction. guidance will be provided for variance procedure after more information is received |
| 2012-11-29 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system for prepared items in display case; observed no date marking on sushi fish; cut melon; rotissarie chic |
| 2012-11-29 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cut melon 50f on salad bar; cdi by cooling. observed spinach 58f being held out of temperature control; cut leafy greens are a tcs food and |
| 2012-11-29 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed one breakfast sandwich 126f; cdi by discarding. sandwiches are placed out at 8 am and discarded at 11 am; discussed process for using time as |
| 2012-11-29 |
14 |
ensure that hot water sanitizing machine maintains rinse water at least 180f coming into machine so that dishes can be properly washed; rinsed; and sanitized. observed water 150f; machine verified to not be sanitizing properly using thermolabel. facilit |
| 2012-11-29 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees leaving deli area and going to other parts of store; returing to food preparation |
| 2012-11-29 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed multiple employees putting on gloves; changing gloves without washing hands; cdi by instruction. |
| 2012-11-29 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |