| Violation Date |
Code |
Description |
| 2017-10-17 |
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 all items except one on hot |
| 2017-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of cauliflower stored below 135f. cdi-discarded. |
| 2017-10-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels provided at front handsink beside smoothie station. cdi-roll of paper towels placed on counter. |
| 2017-06-14 |
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 two bags of cooked pork with dates of 5/29. cdi-discarded. repeat. |
| 2017-06-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed empty, bloody raw beef packages stored on cutting board/prep table then discarded by employee. employee then moved on to another task without cle |
| 2017-06-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat food in walk in cooler. cdi-item |
| 2017-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above food for customers in walk in cooler. repeat |
| 2017-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above food for customers in walk in cooler. |
| 2017-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed foods held hot below 135f in display case. see temperature chart. cdi-items reheated to 165f+. |
| 2017-02-02 |
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 incorrect date of 12/21 on salad greens. cdi-date changed. also observed two rotisserie chick |
| 2016-10-10 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged orzo wit |
| 2016-10-10 |
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 items in walk in cooler with expired dates. cdi-discarded. |
| 2016-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of lo mein and cooked vegetables on steam table below 135f. cdi-reheated to 165f+. observed smoked chicken wings packaged and holding hot on self service hot bar below 13 |
| 2016-05-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded led bulbs in the walk in freezer in the back. shield lights or replace with shatterproof bulb |
| 2016-05-24 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee actively washing in 101f water. cdi - explained proper temp. requirement and employe |
| 2016-05-24 |
45 |
general comment4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit at the juice bar and the walk in cooler. replace gaskets. |
| 2016-02-16 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed some food items s |
| 2016-02-16 |
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 pimento cheese made in house and packaged by facility with a date label of more than 7 days i |
| 2016-02-16 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed severely dented can not stored separated. cdi-item removed from service. |
| 2015-10-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow draining handsink. |
| 2015-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean tracks of display cases. |
| 2015-10-06 |
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 a pan of broccoli salad with expired date label. cdi-discarded. also observed house made pime |
| 2015-05-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed smoothie and coffee cups and lids unprotected at juice bar. provide protection....(either sleeves or protected dispenser). |
| 2015-05-07 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved grab and go salads |
| 2015-05-07 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at hand sinks in restrooms < 100f.....(max temp reached in women's was 95f). pic notified in service maintenance. return visit needed to ensure water in restrooms reaches at least 100f. |
| 2015-05-07 |
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.-pobserved employees not washing their hands when entering stand alone juic |
| 2015-01-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at utensil sink @ 94f. cdi - water dumped and refilled with water at 110f. |
| 2015-01-06 |
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 grape leaves stuffed with rice @ 57f that had been placed in deli salad c |
| 2015-01-06 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf. observed metal stem anolag thermometers not calibrated properly. cdi - calibrated. observed battery for digital thermometer needing to be replaced. |
| 2015-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty vent covers in deli. |
| 2015-01-06 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed grab and go item |
| 2014-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage stored on prep surface. cdi - discarded. |
| 2014-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on tracks at deli/salad case.general comment: ****strongly suggest getting a digital food temp thermometer. |
| 2014-10-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed veggie soup at 99f in food warmer; egg and cheese biscuits at 91f out in customer area hot hold case. cdi -soup reheated and biscuits discarded and made fresh. suggested after |
| 2014-06-02 |
4 |
2-401.11 provide a cup with a lid and straw when used for employees. observed one cup stored below prep surface without lid and straw and another without a lid. |
| 2014-06-02 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. observed mutiple items inside cold case (see temperature chart) above 45f. internal thermometer reading over 40f. cdi, all items pulled from case and transferred to walk-in. manager |
| 2014-06-02 |
36 |
6-501.111 maintain facility free of flies. observed flies present in kitchen. cdi, continue to use approved pest maintenance. |
| 2014-06-02 |
44 |
3-304.15 (b)-(d) maintain single service gloves for one task only and ensure employees are washing hands after each glove change. cdi, discussed glove changes and handwashing with manager. |
| 2014-06-02 |
38 |
2-303.11 food handlers shall not wear jewlery on their wrists. observed employee with hair tie on wrist. (removed during inspection). |
| 2014-06-02 |
37 |
3-305.11 properly store food to prevent contamination. observed dry goods wrapped in saran wrap. once opened, transfer to container with lid or zip lock. |
| 2014-01-24 |
54 |
6-403.11 designate areas for employee belongings. observed employee coats, jackets and purse stored with food items and single service items in storage room. |
| 2014-01-24 |
47 |
4-602.13 maintain non food contact surfaces clean. observed door tracks under deli case in needed of cleaning to remove food debris. observed dusty fan covers over prep area. |
| 2014-01-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged plastic utensils and light out in storage room.4-501.12 maintain cutting surfaces in good repair. observed cutting boards worn and with deep cuts. resurface/replace. |
| 2014-01-24 |
8 |
5-202.12 a handsink shall be equipped to provide water at a temperature of at lease 100f through mixing valve. observed no hot water at handsink close to walk-in cooler. observed water at 65f. return visit needed to ensure hot water has been repaired. |
| 2013-10-01 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at the time of inspection. |
| 2013-10-01 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. observed staff with inadequate knowledge of employee health policy. cdi, by instruction; gave handout on new rules & employee health policy. |
| 2013-10-01 |
11 |
3-101.11 safe, unadulterated and honestly presented. observed a block of moldy cheese stored on shelf inside walk-in cooler. cdi, discarded by instruction. |
| 2013-10-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed a bag of spinach not labeled in walk-in cooler. cdi, by instruction. |
| 2013-10-01 |
35 |
3-602.11 food labels. observed prepackaged grab and go items for customer display with proper labeling requirements. observed some of the products missing allergen information & others missing address where product was packaged. cdi, by instruction; gave |
| 2013-10-01 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed boxes of single service items stored on the floor in dry storage room. |
| 2013-10-01 |
45 |
4-501.12 cutting surfaces. observed some worn cutting boards stored. observed cutting boards with deep cuts at juicer station.4-501.11 good repair and proper adjustment-equipment. repair hot water nozzle at handsink in front of walk-in cooler. observed ho |
| 2013-10-01 |
34 |
4-302.12 food temperature measuring devices. provide a properly sized thin probe thermometer for checking thin food products. observed thick probe dial thermometer available for use. cdi, by instruction. |
| 2013-06-11 |
21 |
leafy greens must be date marked. observed leafy greens in walk-in cooler without date marking. cdi by date marking. |
| 2013-06-11 |
20 |
maintain all cold held foods at or below 45 degrees f. observed chicken salad and tabouli salad in display cooler > 45 f. appeared that there was poor air circulation inside cooler on far right side (next to hot display case). cdi by discarding chicken sa |
| 2013-06-11 |
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. observed handwash sink without signage. |
| 2013-06-11 |
31 |
cool foods as required by the food code. observed chicken cooling in walk-in cooler in deep container and tightly covered. cdi by placing on shallow pan and leaving food uncovered until cooled. |
| 2013-06-11 |
36 |
observed flies in kitchen. |
| 2013-06-11 |
45 |
cold display cooler needs adjustment/repair. see item 20. |
| 2013-06-11 |
35 |
observed food items on display served as 'grab and go'. these foods must meet labeling requirements of the food code as follows: -(a)food packaged in a food establishment; shall be labeled as specified in law; including 21 cfr 101 - food labeling; and 9 c |
| 2012-10-25 |
20 |
observed cut leaf spinach measuring 61f and sitting on prep sink drainboard. fresh spinach is now considered a time/temperature controlled for safety (tcs) food and must be kept at or below 45f at all times. corrected by instruction. see 3-501.16 and also |
| 2012-10-25 |
52 |
observed outside dumpster with heavy damage to exterior. many areas near bottom have rusted through and can allow entry of pests and rodents. have dumpster replaced with one in good repair and keep al openings to dumpster tightly closed. see 5-501.15. |
| 2012-10-25 |
49 |
observed no backflow prevention device installed on hose at can wash. corrected by instruction. see 5-203.14. |
| 2012-10-25 |
46 |
observed wash water measuring 104f in 3 comp sink. maintain at or above 110f at all times. corrected by instruction. see 4-501.19. |
| 2012-10-25 |
43 |
observed several stacks of single service cups stored unsleeved and unprotected. see 4-903.11(a)and(c). |
| 2012-10-25 |
42 |
observed cutting boards stored as clean behind faucets of prep sink. see 4-903.11(a). |
| 2012-10-25 |
39 |
observed damp wiping cloths stored on countertop between uses. store in bucket of sanitizer between uses. see 3-304.14. |
| 2012-10-25 |
36 |
observed several live flies throughout facility. keep openings protected such that insects are prevented entry. see 6-202.15. |
| 2012-10-25 |
31 |
observed pork barbeque in covered foil loaf pans inside walk in cooler cooling upon arrival. barbeque measured 83f when nearing 2 hours of cooling. corrected by instruction for future; also; corrected today by rapidly reheating barbeque to over 180f and s |
| 2012-10-25 |
21 |
observed several prepared foods; such as avocado salad; not date marked and prepared more than than 24 hours ago. corrected by instruction. discussed new rule at length with pic. see 3-501.17. |
| 2012-10-25 |
14 |
observed juicer used to make juices to order. raw vegetables juiced include beets; celery; ginger; carrots; and sometimes spinach. juicer is located in area at room temperature; so it must be cleaned and sanitized throughout the day at least every 4 hours |