| Violation Date |
Code |
Description |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the dish machine, the door gasket to the sandwich prep unit and to the inside of the dip n dot freezer. have cle |
| 2019-01-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed buildup on the sheet pan holding the clean pizza screens. cdi-the pan was removed and replaced with a clean pan. |
| 2019-01-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottles of sanitizer. cdi-the bottles were labeled. |
| 2019-01-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed managers servsafe certification expired. needs to be recertified. |
| 2018-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet and faucet base leaking water at the hand sink. have repaired. |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the rack and ceiling of the pizza reach in cooler. have cleaned. |
| 2018-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility with no thin probed thermometer. a verification visit will be made within 10 days to ensure that a thin probed |
| 2018-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm of sanitizer at the dish machine. the facility will contact their dish machine company to have repaired. a verification visit will be made within 10 d |
| 2018-01-08 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-01-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved fabric spray stored next to paper plates today- cdi put on wall hanger. do not spray this chemical where it can contaminate any food or single use items. |
| 2018-01-08 |
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. -pobserved chicken wings given >7 days on date marking. remember that they only are given 7 days, including |
| 2018-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed cheese on the cheese mechanical cheese grater and o |
| 2018-01-08 |
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. -pemployee handled dirty dishes and put clean dishes away without washing |
| 2017-07-21 |
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. -pfobserved pits on small metal bowls used on the salad bar. discontinue using these as they |
| 2017-07-21 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved lime build up on the interior of the dish machine. |
| 2017-07-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-01-04 |
53 |
observed low grout on the floor near the dish machine.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. |
| 2017-01-04 |
47 |
observed sticker residue on the exterior of dishes.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-01-04 |
21 |
observed tcs foods given 8 days today( sunday sticker put on when it is made on sunday and the next sunday is the expiration for them which is a total of 8 days, not 7). discussed this issue with the pic today. items on the line are not holding at 41f or |
| 2016-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs from low prep cooler door gaskets. |
| 2016-07-19 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler door. |
| 2016-07-19 |
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 ham, cheese, and sausage date marked for 7 days according to date marking guide lines posted in kitchen; product holding above 41f. cdi - in |
| 2016-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced ham overstocked in make station pans; top portions holding above 45f. cdi - out of temp product pulled to cool as it was stocked less thn 2 hours prior. |
| 2016-07-19 |
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 worker using bare hands to get toppings out of bulk containers. cdi - verbal correction. |
| 2016-07-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certificaiton. |
| 2016-05-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. moldy lemon in walk in cooler. cdi - discarded. |
| 2016-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dried food residue inside cheese shredder. cdi - cleaned during the inspection. |
| 2016-05-06 |
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 shredded cheese placed in make line to cool. cdi - relocated to walk in cooler for |
| 2016-05-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work towards gaining certification. |
| 2016-05-06 |
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. floors sticky in dry storage room from spilled soda syrup |
| 2016-05-06 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler door. |
| 2015-11-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board stored by three compartment sink badly worn and becoming difficult to effectivly clean. |
| 2015-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shredded mozzarella at 54f on make line; product has been on make line since yesterday. cdi - chesse discarded. |
| 2015-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine readiing at 0ppm chlorine. a call was placed for service. vr - will return within 10 days to verify correction; facility uses disposable eating and drinking ustensils, three comp sink |
| 2015-06-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee preparing foods at prep table while wearing two bracelets and a watch. operator also observed preparing two pizza's while wearing a |
| 2015-06-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. four bottles of commercial sauce in warmer not labeled. all remaining bottles labeled as required. |
| 2015-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. some mold on ice shield and upper portion of ice bin near ice chute. cdi- operator cleaned nozzle today. return by 6/21/15 to check for cleaning of ice bin. |
| 2015-06-11 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. two cans dated 4/7 in dry storage with dents at seams; dents greater than half inch. cdi- operator khalid haddon voluntarily discarded both cans. 3-101.11 p food shall |
| 2014-10-28 |
37 |
3-307.11 miscellaneous sources of contamination - c. all ice machines shall have their doors closed when not in use to prevent cross contamination. observed the ice machine's door to be open upon arrival. cdi- ice machine was closed. |
| 2014-10-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. all in use utensils shall be washed and sanitized every four hours. pic stated that the in use utensils at the salad bar were sanitized every night. cdi by instruction. |
| 2014-01-21 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. pic stated that general manager had food safety certificate, however gm was not present during the inspection. cdi by instruction. r. |
| 2014-01-21 |
11 |
all foods shall be safe an unadulterated. observed a dented can of cut baby corn being stored with ready to use canned goods in the dry goods room. cdi- dented can was placed on another shelf. corrected by instruction. |
| 2014-01-21 |
14 |
all food contact surfaces shall be properly sanitized. observed a bottle labeled, quat sanitizer with 0ppm quat solution. cdi- bottle was poured out and filled with a quat sanitizer that yielded 200ppm quat. |
| 2014-01-21 |
6 |
hands shall be washed between each glove change. observed food employee working with food at cold buffet upon arrival who donned on a new pair of gloves without a handwash. cdi by instruction.hands shall be washed prior to working with foods. observed foo |
| 2014-01-21 |
54 |
all employee beverages shall be stored in a designated area in order to prevent foodbourne illness(es). observed an employee drink on the food prep table upon arrival. cdi- employee drink was voluntarily discarded. |
| 2014-01-21 |
38 |
all food employees must wear an effective hair restraint to prevent food contamination. observed food employees without hair restraints. cdi by instruction. |
| 2013-08-23 |
39 |
all wet wiping cloths shall be kept in sanitizing solution between uses. observed two wet wiping cloths outside of sanitzing solution. cdi by instrcution. |
| 2013-08-23 |
38 |
all food employees shall wear an effective hair restraint while working with food. observed an employee making dough without wearing a hair restraint. cdi by instruction. |
| 2013-08-23 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-04-08 |
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 |
| 2013-04-08 |
21 |
all ready to eat potentially hazardous foods shall be date marked if not used within 24 hours of opening the package/cooling the product. observed no date marking on the cut lettuce in the walk in cooler. cdi by instruction. |
| 2013-04-08 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2013-04-08 |
54 |
a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.observed two employee drinks being stored with consumer goods in |
| 2013-04-08 |
46 |
a warewashing machine that is installed after adoption of this code by the regulatory authority; shall be equipped to: (a) automatically dispense detergents and sanitizers. observed 0ppm chlorine being dispensed from the warewashing machine. the data plat |
| 2012-12-05 |
2 |
must have employee health policy in place to address reportable symptoms and illnesses. facility has an incomplete policy. cdi by instruction. handout given to pic. |
| 2012-12-05 |
45 |
maintain cutting surfaces in good repair. resurface or replace wood cutting boards. observed with deep grooves and chipped edges. |
| 2012-12-05 |
37 |
properly protect all food on display/for customer self-service with food shields or other effective means. current food shields were replaced about 2 years ago. food shields do no meet current standards for set back of food. front row of food is partia |
| 2012-12-05 |
34 |
provide thermometers in all refrigeration units. observed thermometer in unit under salad bar broken. |
| 2012-12-05 |
19 |
maintain all hot foods 135f and above. observed small bottle of marinara sauce; 108f. cdi by reheating. |
| 2012-12-05 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on pizza screen; large dough mixer and dough press. cdi. |
| 2012-12-05 |
1 |
must have a certified food protection manager present at all times during operation. person in charge at time of inspection not certified. cdi by instruction. |