| Violation Date |
Code |
Description |
| 2018-10-31 |
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. extensive damage and deterioration exists on the walls and floors of the facility, due |
| 2018-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and food residue accumulated on many surfaces of equipment in the facility. |
| 2018-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed damage reach in coolers and other equipment throughout facility. |
| 2018-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small number of wet nested containers in facility. unstacked by ehs, demonstrated to pic. |
| 2018-10-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several german cockroaches in the facility. facility has an active contract with a pest management company, last visit for treatment was 10/29/18, two days prior to inspectio |
| 2018-10-31 |
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 facility not keeping two compartment sink records as required by their variance for utensi |
| 2018-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue present on the food slicer in the rear of the facility. item processed during inspection. |
| 2018-10-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the rear handsink due to non-functioning dispensor. paper towels provided by pic. |
| 2018-10-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above food products in the walk in cooler. item removed by pic. |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods such as cut tomatoes and lettuce cold holding above 45f. pic did not know when the flip top stopped working. pic stated no temperature change had been done. cd |
| 2018-02-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed one pan of cole slaw with incorrect date mark. pic stated cole slaw had been prepared on 2/19. cdi, pic placed correct date mark. |
| 2018-02-20 |
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 large, tightly covered, rolling barril of cole slaw cooling in walk in coo |
| 2018-02-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer provided at flip top near fryer. 4-203.12 ambient air and water thermometers shall be accurate.-pf observed thermometers in second flip top |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged handle on stand up freezer in need of repair. observed flip top near fryer not working. observed tcs foods in flip top above 45f. observed vent in walk in cooler not working, cooler was holding |
| 2018-02-20 |
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 in reach in coolers. observed build up on shelving and counters. observed build up cooking equipment and in walk in cooler. repeat |
| 2018-02-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered container in female bathroom. |
| 2018-02-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-02-20 |
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 cracked tile in kitchen. observed damaged walls. 6-501.12 floors, walls, ceili |
| 2017-08-10 |
53 |
6-501.11floors, 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 walls in kitchen area in need of re-painting.6-501.12floors, walls, cei |
| 2017-08-10 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of equipment and cooking equipment, shelving inside walk-in) |
| 2017-08-10 |
45 |
/no points deducted4-501.11maintain equipment in good repair.observed damaged handle on stand up freezer in need of repair. |
| 2017-08-10 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of roaches (live and dead) in facility. |
| 2017-08-10 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-23 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-23 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed live roaches in kitchen area behind shelf near employee restroom. |
| 2017-02-23 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-02-23 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken, damaged handles on reach / stand up cooler units throughout in need of replacing / repair. |
| 2017-02-23 |
53 |
repeat; no points deducted6-501.12floors, 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 cleaning issues to physi |
| 2016-10-18 |
53 |
repeat6-501.12floors, 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 cleaning issues to physical facilities. (obs |
| 2016-10-18 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving inside walk-in cooler). |
| 2016-10-18 |
45 |
repeat4-501.11maintain equipment in good repair.observed damaged handles on cold holding units in need of repair. |
| 2016-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pit. |
| 2016-03-23 |
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 building repair issues throughout facility. pic stated that they will be repai |
| 2016-03-23 |
52 |
sans 25-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug from dumpsters. pic advised to call dumpster company for replacement plugs. |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed damage gasket on reach in freezer. |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes on ch line not holding at 45f or less. cdi: taken to be rapidly cooled. |
| 2015-11-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee drinks stored on prep surfaces at back prep area. cdi - drinks either discarded/relocated. |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved food debris remaining on white and grey bus tubs used to store food stacked on shelf at prep area. |
| 2015-11-19 |
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. -pobserved a bus tub of bbq at 49f that had cooled from last night in walk-in cooler. cdi - product voluntarily discarded. |
| 2015-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved burgers stored in cooler drawer at 55-61f. cdi - burgers were removed and stored inside walk-in cooler. cooler will be checked for repair. |
| 2015-11-19 |
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. -pfobserved containers of bbq cooling in walk-in wrapped tightly with plastic. cdi - bb |
| 2015-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed white and grey bus tubs stacked wet on back dish shelf. |
| 2015-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy build-up on shelves inside walk-in cooler and freezer. |
| 2015-11-19 |
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 several broken floor tiles throughout kitchen collecting debris and water.obser |
| 2015-11-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach crawling on wall next to back door. facility is using action pest who comes every 2 weeks for treatment. continue effective pest treatment. |
| 2015-04-21 |
27 |
8-103.12 comply with the procedures in the haccp plan as approved as part of a variance or local approval. maintain records as required.-p/pf: observed 2-comp sink variance approval but facility is not posting and following approved procedures or providi |
| 2015-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed containers with old labels and label residue attached. verification of cleaning within 10 days. observed black build-up on ice machine interior. veri |
| 2015-04-21 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: observed beans reheating from canned room temperature at 99 f after one hour. cdi- pic moved beans to stove to reheat to 140 |
| 2015-04-21 |
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: found tray of chopped barbq undated. barbq for slicing undated. large volume of slaw undated. cdi- dated, as pic stated all had been prepa |
| 2015-04-21 |
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 for taking temperatures of cut greens, thin fish, thin burgers.4-204.112 provide and position c |
| 2015-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of utensils. |
| 2015-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed shredded refrigeration door gaskets in low reach in coolers. |
| 2015-04-21 |
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 on shelves of walk-in cooler. |
| 2015-04-21 |
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 grout missing from floor tiles, broken floor tiles, uneven wall coverings. |
| 2015-04-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered tubs of food in walk-in. one tub of onions under condenser unit. |
| 2014-10-24 |
36 |
properly locate mechanical insect control devices. 6-501.111 keep the premises free of insects, rodents, and other pests. pest control device hanging over center prep table/ slicer in back prep room. gnats in back storage room on and around dry foods and |
| 2014-10-24 |
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. some damaged floor tiles, damaged raised flooring, some peeling paint on ceiling and h |
| 2014-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue in gasket of prep cooler, one shelving in back prep area with dried residue on it. cleaning is needed. |
| 2014-10-24 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf . facility has 2 comp sink only for manual warewashing. see item 27. return visit by november 3, 2014. updated approved procedures for |
| 2014-10-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf two damaged wisk. replace damaged utensils. |
| 2014-10-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. more than five bus tub containers stored on the floor under the prep table. employee advised that he was going to use them to sto |
| 2014-10-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use oils, dry mixes, seasonings, and stored dry seasonings not labeled per rule. cdi- verbal correction; label all. |
| 2014-10-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer in prep coolers. operator replaced. |
| 2014-10-24 |
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. container of slaw being cooled in line prep cooler; covered. cdi- method corrected |
| 2014-10-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . see item 27 |
| 2014-10-24 |
27 |
3-502.11 obtain a variance for specialized processes.-pf.n facility has 2 comp sink; variance forms provided at previous inspections. operator, gus karapanos advised that forms are being resubmitted. cdi- discussed requirement for variance approval for us |
| 2014-06-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. some mold build up in ice shield. return visit to be completed by june 20, 2014 to check for cleaning. chlorine sanitizer above 100ppm. cdi- owner corrected. |
| 2014-06-10 |
7 |
3-301.11 preventing contamination from hands - p,pf. employee observed mixing slaw with bare hands. employee advised that gloves come off when mixing slaw. another employee observed scooping ice into to go cups by dipping cup into ice with bare hands. cdi |
| 2014-06-10 |
27 |
3-502.11 variance requirement - pf. owner, gus karapanos advised that slaw at on table at cookline is vinegar based and is table in small amounts for 1 hour at the most during high volume hours at facility. operator advised that he had not applied for a v |
| 2014-06-10 |
30 |
8-103.11 documentation of proposed variance and justification - pf. see documentation on #27. |
| 2014-06-10 |
31 |
3-501.15 cooling methods - pf. mulitiple items being cooled from room temperature in prep coolers and tightly covered. cdi- methods corrected; disucssed options. |
| 2014-06-10 |
35 |
3-302.12 food storage containers identified with common name of food - c. large containers of in use batter mixes and shakers at cook line not labeled per the rule. cdi- verbal correction to label. all other items labeled. |
| 2014-06-10 |
36 |
6-501.111 controlling pests - pf. one live nymph roach observed at wall of back hand sink. cdi- discussed monthly pest control with operator. |
| 2014-06-10 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf. facility has 2 compartment sink used for utensil washing, and only uses single service for food service. cdi- variance application also provided for state approval for use of 2 comp sink per |
| 2014-06-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried residue and food debris/ resdue on shelving, under and between equipment; dust build up on fans shields. cleaning is needed. |
| 2013-10-10 |
1 |
observed pic without certification. certification needed by 1/1/14 to avoid 2pt deduction. |
| 2013-10-10 |
14 |
maintain food contact surfaces properly washed, rinsed, and sanitized. observed pink mold build up in top of ice machine. |
| 2013-10-10 |
20 |
general comment- instructed pic to utilize ph strips or ph meter to determine ph of bbq slaw for each batch made. ph must be below 4.6 in order to be maintained out at room temperature. pic placed bbq slaw under refrigeration until ph strips can be obtain |
| 2013-10-10 |
39 |
general comment- maintain wiping cloths that are wet in sanitizer bucket. do not maintain wet towels on prep surfaces. observed one wet towel on prep surface at breadding station. |
| 2013-10-10 |
36 |
maintain proper pest control. observed roaches at all stages alive behing papertowel dispenser at hand sink in back of kitchen. pic will have pest management company (comes out monthly) to come back asap and repeat treatments until roaches are eliminated. |
| 2013-10-10 |
43 |
general comment- maintain sleeves pulled up over top of lips of cups for proper protection. observed some plastic sleeves pulled down by cash register. |
| 2013-10-10 |
45 |
maintain all equipment in good repair. observed front cooler leaking to inside of cooler through condensation line. instructed to place pucket to catch drips of water until equipment can be repaired which should be as soon as possible. also observed handl |
| 2013-10-10 |
46 |
general comment- gave establishment information on varience request to use 2-compartment sink for dish washing under new food code regulation. |
| 2013-10-10 |
42 |
maintain proper air drying of clean utensils. observed wet stacked pans above 2-compartment sink. |
| 2013-01-03 |
21 |
general comment: (a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/te |
| 2013-01-03 |
8 |
general comment: 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. observed no handwash sign at rear handwash sink. cdi; gav |
| 2013-01-03 |
13 |
(4) except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of this section; storing the food in packages; covered containers; or wrappings; observed uncovered onions in walk in cooler. cdi by instruction. |
| 2013-01-03 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-01-03 |
20 |
general comment: (a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: |
| 2013-01-03 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2013-01-03 |
2 |
a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional empl |
| 2013-01-03 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-01-03 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-03 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2013-01-03 |
53 |
physical facilities shall be maintained in good repair. observed floors and walls which are no longer smooth and easily cleanable. observed food debris and litter accumulation on floors throughout facility. |
| 2013-01-03 |
54 |
general comment: (c) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. observed non functioning li |
| 2013-01-03 |
39 |
general comment: (a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment |
| 2013-01-03 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |