| Violation Date |
Code |
Description |
| 2018-08-01 |
19 |
meatballs in steam table ranged from 119f to 140f. maintain 135f or above. meatballs were reheated to above 165f during inspection.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-03-12 |
43 |
some trash and dust present inside container holding lids at drink area.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-09-07 |
14 |
prep sink and prep table present with dry and wet residues. areas were washed, rinsed, and sanitized between uses. computer, keys, and phone were found on prep table at the onset of inspection. items were moved to appropriate area. 4-602.11 equipment |
| 2017-09-07 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-05-15 |
47 |
remove sticker residues from exterior surfaces of containers.4-602.13 nonfood contact surfaces - c |
| 2017-05-15 |
38 |
pic was wearing a watch and bracelet at the onset of inspection, but removed them.2-303.11 prohibition-jewelry - c |
| 2017-05-15 |
37 |
purse, hat, coat, and phone placed on shelving next to or on top of single service items and condiments.3-307.11 miscellaneous sources of contamination - c |
| 2017-05-15 |
33 |
sliced turkey was thawing at room temperature. turkey was placed under cold running water during inspection. 3-501.13 thawing - c |
| 2016-07-25 |
14 |
vegetable slicer, being stored on clean dish shelving, had a piece of lettuce stuck between blade and blade apparatus. dried residues present on metal pans stored clean. one large spoon was stored clean with a greasy residue.4-601.11 (a) equipment, food |
| 2016-07-25 |
42 |
several plastic pans were stacked wet on clean dish shelving. water present inside small scoop.4-901.11 equipment and utensils, air-drying required - c |
| 2016-01-08 |
49 |
leaking pipe on three compartment sink enabling first compartment from being used. repair sink to eliminate leaking pipe. waste from sink basin currectly flowing into a catch basin under sink. pic stated that sink basin is not being used because of leak. |
| 2016-01-08 |
46 |
first compartment of three compartment sink is not being used for washing utensils due to leaking pipe. utensils are being washed in second compartment and placed in sanitizer in third compartment. utensils shall be rinsed prior to placing in sanitizer.th |
| 2016-01-08 |
45 |
cutting board worn and stained. resurface or replace cutting board.4-501.12 cutting surfaces - c |
| 2016-01-08 |
43 |
disposable salad bowls and lids, and cups stored in soiled box. store single service bowls, cups on a clean surface and protect from contamination.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-01-08 |
42 |
bread forms stacked wet on shelving over three compartment sink. disposable salad bowls and lids, and cups stored in soiled box. store single service bowls, cups on a clean surface and protect from contamination. 4-901.11 equipment and utensils, air-dryin |
| 2016-01-08 |
14 |
sanitizer in spray bottle and dispenser at three compartment sink was too weak. food prep table sprayed down with weak sanitizer solution. slicer had dried food residue present and was stored as clean. pic replaced part on dispenser and sanitizer was too |
| 2015-07-17 |
14 |
sanitizer strength in spray bottle and dispenser at three compartment sink was not strong enough. pic replaced a part in sanitizer dispenser and strength of sanitizer was adequate. build up on bread forms and plastic containers stored as clean on drainboa |
| 2015-07-17 |
42 |
cleaned utensils stacked wet on drainboard.4-901.11 equipment and utensils, air-drying required - c |
| 2015-07-17 |
45 |
damaged, broken gaskets on make line sandwich unit. gasket hanging loose over food. pic cut off piece of gasket hanging loose over food. bread forms not in good repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-07-17 |
43 |
single service items stored on dirty surfaces. single service sandwich wraps and small cups stored on a surface with food residue. shelving cleaned during inspection. store single service on a clean surface and protect single service from contamination.4- |
| 2015-01-21 |
54 |
6-303.11 intensity-lighting - c light fixture not working in walk in cooler. employee was reminded to have maintenance repair it.6-501.110 using dressing rooms and lockers - c employee food (sealed package) and drink was being kept under the prep table |
| 2015-01-21 |
52 |
5-501.115 maintaining refuse areas and enclosures - c outside refuse area around dumpster is littered with subway wrappers, empty drink cups, and other items. |
| 2015-01-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c ice chute and drink dispensing housing needs to be cleaned. pink mold visible inside ice chute. employee was asked to clean each individual piece. corpor |
| 2015-01-21 |
1 |
2-102.12 certified food protection manager - c no employee on site was a certified food protection manager. |
| 2014-03-31 |
53 |
general cleaning needed of flooring under and behind equipment. structural damage present in some areas, base tile loose form wall, missing grout etc.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2013-04-15 |
2 |
fc 2-201.11 employee health policy provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to owner. |
| 2013-04-15 |
46 |
quat test strips were not available to check sanitizer strength. employees are diluting premixed quat solution and are unable to verify the strength. dirty dishes overflowing dirty dish drainboard and being stored on food prep table. dishes shall be washe |
| 2013-04-15 |
43 |
single use items are stored under kitchen handsink. do not stored food, cleaned and sanitized utensils, laundered linens and single service and single use articles under sewer lines. chemicals and trashcan liners can be stored under handsink. 4-903.12 pro |
| 2013-04-15 |
42 |
clean utensils stored in basket on dirty dish storage area of 3 comp. sink. move clean utensil storage away from dirity dish storage to prevent contamination of clean utensils.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and si |
| 2013-04-15 |
26 |
cleaners/chemicals stored above clean utensils on drainboard. relocate chemicals to appropriate area that is not above food, equipment, utensils, linens and single service or single use articles. 7-201.11 separation-storage |
| 2013-04-15 |
14 |
sanitizer in spray bottle was less than 200 ppm. employee corrected.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness |
| 2013-04-15 |
13 |
3-304.15 (a) gloves, use limitation employees changing tasks, removing soiled gloves, and not washing hands prior to putting on a new pair of gloves. dirty dishes stored on food prep table with food and utensils used to prep food. |
| 2013-04-15 |
4 |
uncovered employee drink was stored on food prep table. designate an area in establishment for the storage of employee drinks where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single use articles; |
| 2013-04-15 |
1 |
fc 2-102.12 certified food protection manager. 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 profici |