| Violation Date |
Code |
Description |
| 2018-08-13 |
37 |
3-305.11 store food 6 inches above the floor. observed bucekts of actively cooling foods stored on floor of walk in freezer. cdi-food placed on milk crates. repeat. |
| 2018-08-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled.7-201.11 store toxic materials to avoid contamination. -p observed toxic chemical stored over prep sink. cdi-moved. |
| 2017-12-14 |
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 ceiling peeling at expo line and a couple walls with damage and peeled paint i |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans and containers tight stacked while wet. |
| 2017-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a couple buckets of actively cooling foods stored on the floor of walk in freezer. cdi- food stored off the floor.3-307.11 protec |
| 2017-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few dishes stored as clean with food debris left on them. dishes need better cleaning. cdi- dirty dishes re-washed. |
| 2017-12-14 |
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 employee wash hands at handsink, did not use soap. cdi- employee corrected, properly rewa |
| 2017-08-15 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed two buckets of washed lettuce lined with takeout bags not approved for food food storage. cdi- bags removed. |
| 2017-08-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed various foods: cooked onions at 118 degrees, cooked burgers at 123 degrees, and beef stew on top of stove at 126 degrees, not being temperature controlled. foods had been out |
| 2017-08-15 |
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 a flat of eggs being held a |
| 2017-08-15 |
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 several instances of improper cooling methods in use for various foods: ob |
| 2017-08-15 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep room at room temp, no thawing methods in use. cdi- pic moved chicken to wic. general comment: investigated sr# 77878 during inspection. |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers tight stacked while still wet. |
| 2017-06-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed a couple spray bottles of chlorine sanitizer too strong, bleaching test strips. cdi- sanitizer re-made to proper strength 50-200 ppm. |
| 2017-06-22 |
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 flats of shell eggs stored |
| 2017-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen. cdi- drink removed |
| 2017-01-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket not labeled. cdi- bucket labeled. |
| 2017-01-11 |
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 observed deep sealed container of actively cooling rice in walk in cooler at 60 deg |
| 2017-01-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed wrapped bacon stored under a leak in walk in cooler, subject to possible contamination. cdi- food moved from under leak, appears water did not contact the food. |
| 2017-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers tight stacked while still wet. |
| 2017-01-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a couple bags of styrofoam containers stored of the floor of the walk in cooler. cdi- items stored off the floor. |
| 2017-01-11 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler has two leaks from ceiing, needs repair asap. |
| 2016-08-05 |
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 ceiling in disrepair in prep room. repeat violation. |
| 2016-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in freezer floor in severe disrepair. observed rusted shelves in walk-in cooler. observed split gasket on walk-in cooler door. repeat violation. |
| 2016-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under containers, on employee aprons and prep surfaces throughout facility. cdi cloths placed in sanitizer solution tested at proper concentration. |
| 2016-08-05 |
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 tomatoes cooling in flip top cooler at 68f. observed hashbrowns hydrated |
| 2016-08-05 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored above food items. cdi medication was moved by pic. |
| 2016-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and hydrated hashbrowns holding above 45f. see temperature chart for temperature observations. cdi items placed in walk-in cooler to rapidly cool. |
| 2016-08-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes and rice reheating in steam table. see temperature chart for temperature observations. cdi items were placed in oven to rapidly r |
| 2016-04-19 |
53 |
lines 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 ceiling in disrepair in prep room. repeat violation. |
| 2016-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler floor in disrepair. observed rusted shelves in walk-in cooler. observed split gasket on walk-in cooler and reach-in cooler. |
| 2016-04-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken stored above beef tips. observed beef and chicken stored above ready-to-eat deli meats. cdi items rearranged. |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with dried food debris. cdi slicer was broken down to be washed, rinsed and sanitzied. 4-602.11 clean the equipment and utensils used with no |
| 2016-01-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed plate of sausage under heat lamp hot holding below 135f. cdi sausage was voluntarily discarded. pic stated sausage will be made to order. |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hashbrowns holding out of temperature control at 62f. cdi hashbrowns were voluntarily discarded. hashbrowns were placed on ice bath. |
| 2016-01-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required. |
| 2016-01-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed fish stored above hot cakes in prep reach in cooler. cdi items rearranged. repeat violation. |
| 2016-01-27 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility using large number of containers not intended for mul |
| 2016-01-27 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spray arm at dish machine falling below flood rim of prewash area. verification required. |
| 2016-01-27 |
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 walls and ceiling in prep room peeling and in disrepair. |
| 2016-01-27 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employees with artificial fingernails handling ice or bread. repeat violati |
| 2015-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed clothe towels stored on cutting boards today and on around the chefs waist. store these in sanitizer when not in-use and do not store this sanitizer bucket on the floor. |
| 2015-07-14 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pfobserved waitstaff that handle ice and bread with nail polish on today- they need to ha |
| 2015-07-14 |
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 observed mac&cheese, noodles, and boiled eggs cooling in deep portions, plastic con |
| 2015-07-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken and tilapia stored over hashbrowns in the make table- raw meats moved to the bottom shelf.observed frech toast mix with raw egg stored over noodles- mix moved to bottom |
| 2015-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved water for boiling food being filled up in the handsink today- that water was dumped and water from the prep sink was obtained instead. |
| 2015-01-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed an employee wash hands today without soap- asked to rewash to correct. |
| 2015-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored over batter today in the low boy- pork moved to lower shelf to correct.observed raw pork thawing next to hashbrowns- these must be prepped at separate times or separ |
| 2015-01-09 |
33 |
3-501.13 use approved thawing methods. observed pork being thawed at room temperature today on the prep table. put under continuosly running/draining <70f water today to correct.can use refrigeration to thaw, the microwave, or use the cooking process to |
| 2015-01-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide endcaps where they are missing on lights in the prep room. |
| 2015-01-09 |
38 |
2-302.11 maintenance-fingernails observed waitstaff scooping ice today and plating bread while they had painted nails- they must wear gloves while preforming food service duties if wearing fake or painted fingernails. |
| 2014-07-23 |
53 |
clean wic floor. |
| 2014-07-23 |
39 |
observed wet wiping clothes that were not in-use stored on the counter. wiping clothes used to wipe spatulas must be stored in a sanitizer when they are not in-use.3-304.14 |
| 2014-07-23 |
31 |
observed rice cooling in a deep portion inside of a tightly covered plastic bin. rice put into metal pan and placed on ice. use approved cooling methods such as putting on ice, shallow/thin portions, stirring product, keep uncovered, use metal pans, or |
| 2014-07-23 |
20 |
observed muiltiple items in wic and ri cooler today stored at >45f. maintain all tcs foods at 45-41f or less. wic foods moved to wif, until wic chilled back down. recommend to reduce amount of storage in wic(tea and cornbread).3-501.16 |
| 2014-02-26 |
47 |
clean fan in glass ri cooler.4-602.13 |
| 2014-02-26 |
20 |
observed eggs and country ham stored at >45f today(see chart). maintain tcs foods at 45-41f or less. items moved to wic to quickly chill down.3-501.16 |
| 2014-02-26 |
13 |
observed raw fish stored over boiled eggs in the low boy and raw chicken stored over veggie soup in the wic. store foods by fct, with all rte foods stored above. chicken and fish placed on the bottom shelf today to correct.3-302.11 |
| 2013-08-22 |
1 |
2-102.12 certified food protection managerobserved person in charge with no certified training. points will not be deducted until jan. 2014. |
| 2013-08-22 |
6 |
2-301.14 when to washobserved an employee crack raw eggs into a bowl to scramble them- getting raw egg on fingers from cracking the egg and from placing his thumb in the raw egg bowl- then touched plate to serve cooked eggs on with thumb touching food con |
| 2013-08-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw shell eggs stored over mushrooms and bologna today. store raw animal foods seperate and/or below all rte foods- eggs moved to the lower shelf today. |
| 2013-08-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogenstable tents are in place today that state the health warning but do not inform the consumer of what products are offered undercooked. added w |
| 2013-08-22 |
31 |
3-501.15 cooling methodscool foods using approved methods(combine methods if needed) such as: metal pans, leaving pans uncovered, small/shallow portions of food, stirring product regularly, add ice, put on ice, use ice paddle. observed multiple foods sto |
| 2013-08-22 |
18 |
3-501.14 coolingcool tcs foods from 135f to 70f in the first 2 hours and down to 45-41or less in the next 4 hours. use approved cooling methods and check with thermometers to ensure tcs foods are meeting these time perameters. observed multiple foods coo |
| 2013-04-22 |
1 |
pic must have passed an ansi approved; proctored food saftey exam. |
| 2013-04-22 |
6 |
wash hands before putting on gloves-observed employees fail to do this. must discard gloves and wash hands after handling raw egg; before handling any ready-to-eat food like cheese. recommend to reduce contact with raw animal fods so of time handwashin |
| 2013-04-22 |
13 |
store foods by final-cook-temp. observed raw shell eggs stored over ready-to-eat gyro meat-rearranged today. |
| 2013-04-22 |
17 |
reheat leftovers to 165f rapidly storing it on the steam table. observed leftover chili slowly reheating on table today-use microwave; oven or stove to reheat. |
| 2013-04-22 |
2 |
all employees must know the big 5 illnesses as discussed. corrected by instruction. |
| 2013-04-22 |
26 |
store sanitizer in a bottle that has not had a toxic chemical in it previously. observed sanitizer in a grease lightening bottle today. corrected by instruction. |
| 2013-04-22 |
31 |
use thermometer to ensure cooling methods are meeting time limits. cool foods using ice; loosely covered; small food portions; stirring food; freezer etc. observed pasta cooling in a large portion; tightly covered in a plastic container. ice added toda |
| 2013-04-22 |
38 |
only asingle wedding band is allowed-no bracelets; watches; or other rings. |
| 2013-04-22 |
23 |
provide a disclosure of the foods offered undercooked and a reminder statemnet that states a possible health risk. provide this on the menu or on table top tents. corrected by instruction. |
| 2013-01-15 |
2 |
employees and manager must know when not to work and the big 5 illnesses that must be reported to the manager. cdi by instuction-paperwork given to manager today. |
| 2013-01-15 |
39 |
store wiping clothes; when not in-use; in sanitizer. |
| 2013-01-15 |
31 |
cool foods using approved methods such as: shallow portions; metal pans; leaving uncovered; on ice; add ice; stirring every 20 minutes; or ice paddles. do not store foods in large portions; tightly covered in plastic containers as found today(all stacked |
| 2013-01-15 |
23 |
for undercooked eggs and hamburgers being offered; there must be a disclosure and reminder posted via approved means as stated below. using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. |
| 2013-01-15 |
20 |
keep cold potentially hazardous foods at 41f or less. raw shell eggs were out at room temp. today. must store these in a cold hold unit or place on ice to maintain 41f or less. eggs moved to cold hold today. |
| 2013-01-15 |
19 |
hold potentially hazardous foods at 135f or more. sausage patties were less than 135f today. half of the batch was reheated to 165f today and the other half was cooled in the wic. recommend storing these on the steam table or providing a hot plate for |
| 2013-01-15 |
17 |
reheat leftovers to 165f rapidly before storing on a hot hold unit such as the crockpot. soups that were <135f today were reheated to 165 during the inspection. |
| 2013-01-15 |
6 |
when washing hands; be sure to wash exposed portions of arms as well. cdi by instruction. |
| 2013-01-15 |
1 |
person-in-charge must have passed an approved food safety exam. |