| Violation Date |
Code |
Description |
| 2018-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed interior of the cold hold units under the deli prep line, remove buildup from walk in cooler floor, remove debris from inteiror of display |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some dishes stored as cleaned wet-nesting. |
| 2018-08-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed service employee with wrist accessories on while food prepping. |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cream cheese sardines, and past. eggs were being cold held above 45 degrees(see temp. chart above). cdi- past. eggs were put on tphc, cream cheese and sardines were discarded. |
| 2018-08-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine was not reaching the minimum 180 degrees after multiple test trials. vr- will return in 10 days to ensure that the dish machine has been |
| 2018-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing at hand washing sink adjacent to the sushi prep area. cdi- paper towels were installed. |
| 2018-03-05 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed green beans and broccoli cooked to less than 135 degrees to be placed on the asian hot bar. cdi reheated to over 135 degrees |
| 2018-03-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed bacon salmon wrap utilizing smoked salmon without consumer advisory. cdi consumer advisory printed and |
| 2018-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two sides of smoked salmon and herring held at greater than 45 degrees. cdi discarded and technician arrived to repair case. |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks and storage area under sub prep area with buildup of food debris and in need of cleaning. |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on sandwhich prep coolers. |
| 2017-09-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed lasgna with pan of chicken stored with outer surface of chicken pan in contact with lasagna without barrier. |
| 2017-05-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep packed sandiwhich unit cutting board in need or replacement. cdi pic changed cutting board during inspection. -0 pointss |
| 2017-05-25 |
33 |
3-501.13 use approved thawing methods. observed thawing under running water measuring 72 degrees cdi advised water for thawing could not exceed 70 degrees . thawing method changed to refrigeration. -0 points- |
| 2017-05-25 |
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 observed soft ripened cheeses being held between 41-45 degrees labeled for more than 4 days . cdi labels changed. |
| 2017-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken breast and two containers of pickled herring at greater than 45 degrees cdi discarded herring and cooled chicken breast. |
| 2017-03-07 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in kitchen area in need of cleaning. -0 points- |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed refrigeration unit for cheese case unable to maintain proper temperatures . |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous soft cheeses in cheese case holding above 45 degrees. cdi discarded . repeat violation. |
| 2016-12-13 |
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 observed most soft cheeses being held between 41-45 degrees and date marked for 8 days. these items should be marked for only 4 days. cdi |
| 2016-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous bries and tellagio cheese held at greater than 45 degrees . cdi discarded products above 45 degrees. |
| 2016-12-13 |
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 sushi rice above recorded ph reading in log book and was out of range for ph noted in hac |
| 2016-09-22 |
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 in sandwich non-ref. under counter reach in, under prep tables, and in deli case. some shelving in dry storage areas need to be c |
| 2016-09-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed birds in establishment. birds must be kept off premises. observed invoices of pest management. |
| 2016-09-22 |
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 - repeat - observed deli meats, deli salads, hot bar foods, and several other salad |
| 2016-09-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts - observed pickled fish without consumer advisory. cdi- product was properly labeled and provided with pa |
| 2016-09-22 |
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. -p observed oat meal reading 72f after 3 hours. cdi - discarded. 3-501.14(b) quickly cool tcs foods that are prepared from room temperat |
| 2016-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0pts - note: cooking procedures for roast beef are incorrect. cooking procedures do not state to keep the roast at 130f for 11 |
| 2016-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed equipment blades, inner components, and exterior soiled with food debris. observed utensils stored in soiled containers. observed some uten |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed chicken wings reading 46-51f on one side and 42-44 on the other side. observed dressings being left out on counter. the bottles of dressings state keep refrigerated. |
| 2016-05-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - observed some containers with food debris and an oily film. cdi- items sent to be rewashed. |
| 2016-05-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - note: observed salmon recipe state that salmon is being cooked to 135f. all cook logs and active cooking process indi |
| 2016-05-31 |
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 food on time not written |
| 2016-05-31 |
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 - 0pts - observed tomatoes and cheese tightly covered and cooked sausage tightly c |
| 2016-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in tracks of all doors, inside undercounter prep tables, and gaskets. |
| 2016-03-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - light bulb shield missing in some areas. covers were placed in some areas. ensure end caps are in place. |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in flip top unit., external of containers in prep areas, and some gaskets. / repair sliding door on deli display |
| 2016-03-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts - several stacks of cups stored exposed. |
| 2016-03-30 |
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 - 0 pts - smoked salmon (ready to eat), and fish in bowl (3) not properly dated. cdi- pic dated product. |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - chicken wings on front display were overstacked causing temperature increases (46-53f). cdi- wings made previously were discarded. wings prepared and placed today were quick c |
| 2016-03-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - cheese grader for parmesan cheese cannot be effectively cleaned and sanitized due to it not being removable. although only one cheese is used and it is |
| 2015-12-17 |
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. -p - rotisserie chicken prepared on 12/16 read 56f. gravy and grits prepared previously read 57f. cdi- product was voluntarily discarde |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - shrimp salad (50f), sweet potatoes (49f), and grilled chicken (48f). cdi- shrimp was voluntarily discarded all other product were properly cooled. strongly recommend to take t |
| 2015-12-17 |
16 |
3-401.11 raw animal foods-cooking - p,pf - 0 pts - beef and lamb are being cooked to an internal temperature of 125f with an external temperature of 145f. this cooking is allowed when product is whole muscle intact. establishment must prove product is who |
| 2015-12-17 |
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 - repeat - observed breakfast foods being cooled tightly covered in speed racks. c |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - two pans of meatballs read 116f-130f and 111f-148f. cdi- product was reheated to read 170f+. |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed on track lines of reach in doors at sandwich station and chef case. / remove sticker residue from the out side of lids. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - dish machine is out of order due to motor. according to pic dish machine will be repaired on 12/18. continue to monitor dish washing of utensils and equipment to ensure that all are being properly wash |
| 2015-12-17 |
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. - 0pts - floor cleaning needed in main kitchen under center prep tables. |
| 2015-12-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - observed unshielded bulbs in customer sushi display case and front line packaged grab and go area. |
| 2015-09-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed two employee wash hands properly but recontaminate hands with hand sink handles. to avoid recontamination use a paper towel to close hand sink handles. cdi- corrected by pic |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - one container holding several multi-use utensils soiled. cdi- items were rewashed. maintain all storage of utensils clean. |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - food in display case read 46-51f. product was placed on the line at 8:30 am. cdi- product cooled rapidly to 43-45f. // observed food being left out of temperature control for extending |
| 2015-09-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - cold smoked salmon and undercooked london broil need a consumer advisory after further discussion. cdi- c |
| 2015-09-28 |
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 - repeat - some items on display case do not have back up dated product in the walk in cooler. although establishment has a procedure to dis |
| 2015-09-28 |
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 - repeat - sandwiches, deli meats, and lettuce stored tightly covered or wrapped. |
| 2015-09-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts - single service cups stored exposed. to ensure protection store cups in original plastic covering or in dispenser. |
| 2015-09-28 |
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. - 0pts - floor cleaning needed behind cook line equipment |
| 2015-06-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - hot water dish machine read a final rinse temperature of 160f. verification required. 4-501.114 maintain sanitizer at correct concentrations. -p - s |
| 2015-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - undercooked flank stored above ready to eat foods. cdi- item was discarded. |
| 2015-06-22 |
16 |
3-401.11 raw animal foods-cooking - p,pf - repeat - flank steak is being grilled and then placed in oven until it reaches 120-125f according to pic and recipe. flank steak is considered a roast and when cooked in the oven it must meet 130f for 112 minute |
| 2015-06-22 |
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. -p - 0 pts - oat meal cooked at 6 am. at 10 am it read 80 f. cdi- item discarded. |
| 2015-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - two pans of ribs (120-133f), meat balls (117f), and pork (130-146f) were out of temperature compliance. cdi- items were reheated to 165f. |
| 2015-06-22 |
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 -0 pts - rotisserie chicken was dated for date of de-boning instead of date of cook. chicken must be dated with date of cook when chicken is |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - two door refrigerator is not working. being used for storage. repair. // sanitizer dispenser not working. dish machine not reaching 180f. repair. |
| 2015-06-22 |
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 - repeat - burrito, quesadilla, gravy, oatmeal, bacon, rice, and cut chicken were |
| 2015-06-22 |
37 |
3-304.13 linens and napkins, use limitations - c - 0 pts- paper towels used in lettuce. cdi- towels removed. |
| 2015-06-22 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - utensil scoop stored in contact with lettuce. do not store utensils i |
| 2015-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor cleaning needed in sliding door shelving. |
| 2015-06-22 |
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 - repeat - employee in pizza section |
| 2015-03-12 |
16 |
3-401.11 raw animal foods-cooking - p,pf -. 0 pts - observed rotisserie chicken logged with a final cook temperature of 160f. cdi- chicken was reheated to 170f. |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - a platter of salmon (50f) prepared on 3/9/15 and tabouleh (49f) prepared 3/11 stored on display case were out of compliance. cdi- items were voluntarily discarded. |
| 2015-03-12 |
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 - 0 pts - salmon was not properly date marked. ensure that all items in display case are date marked properly. cdi- salmon was discarded. |
| 2015-03-12 |
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 - 0 pts - containers of sandwiches, wraps, chicken salad, and two pans of cooked ch |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- cleaning needed in the sandwich unit reach in. ensure all utensils are properly cleaned and sanitized on the outside. |
| 2015-03-12 |
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 - establishment was not following pr |
| 2014-11-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed an in-use deli knife stored on an unclean, non-food prep surface. cdi |
| 2014-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in one of the reach in coolers several tcs foods items with temperatures above 45f: shredded chicken, chicken pot pie and shepard pie. cdi- pic had items voluntarily discarde |
| 2014-11-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed several sanitizing spray bottles with sanitizer concentrations (quat) below 200 ppm. cdi - bottles refilled with the appropriate sanitizer concentration. |
| 2014-11-17 |
8 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed a deli employee not washing his hands between glove change. cdi-by instruction. employee washed hands and then donned gloves. |
| 2014-06-04 |
31 |
3-501.15 cooling methods - pf. use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. leave containers of coolin |
| 2014-06-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-06-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed sushi case in front area for to-go was holding sushi fish |
| 2014-06-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain potentially hazardous food (time /temperature control for safety food) ph/tcs food at 135f or above. observed meatballs in steam wuni |
| 2013-12-02 |
21 |
3-501.17 ready to eat tcs (time/temperature control for safety) foods, including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed artichokes (from can which as previous |
| 2013-12-02 |
26 |
7-203.11 sanitizing solutions shall not be stored in a container that previously stored toxic materials. observed sanitizer stored in a spitfire cleaner bottle. the bottle was sitting on the bakery prep table. bottle was removed. |
| 2013-12-02 |
27 |
obtain the approval letter from the state for sushi rice variance. |
| 2013-12-02 |
47 |
4-601.11 non food contact surfaces shall be kept clean. observed container of utensils (including mixer and chopper) with debris at the bottom. staff pulled to clean. observed handles of one refrigerated visibly soiled. clean and sanitize. |
| 2013-12-02 |
52 |
6-301.20 provide trash receptacle at hand wash stations. trash can was missing at bakery area hand sink. |
| 2013-12-02 |
31 |
.3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed breakfast items prepped for tomorrow tightly sealed with foil and st |
| 2013-02-18 |
47 |
nonfood-contact surfaces shall be cleaned adequately; and cleaned with frequency that precludes residue build-up. observed need for better cleaning around dish machine (machine surfaces). ensure all prewash (and other spray arm grips are residue-free. |
| 2013-02-18 |
14 |
food contact surfaces shall be clean to sight and touch after processing. observed small amount of food debris remained present on cleane utensil surfaces. returned for further washing. cdi. |
| 2013-02-18 |
14 |
use sanitizers in accordance with epa-registered label instructions. observed two bottle of sanitizer in use at pizza prep area measured less than label requirement. corrected during inspection. |
| 2012-11-14 |
20 |
cold hold phf/tcs (time/temperature control for safety food) at or below 45.0f. observed food in prepared food display case held at temperatures above 45f (see temp chart). advised to monitor temperatures through preparation and holding to determine nec |
| 2012-11-14 |
47 |
clean non-food contact surfaces with adequate frequency to render surfaces clean to sight and touch. observed need to provide additional cleaning of display cases to clean food spills/residues on equipment surfaces. provide frequent cleaning of dishwash |
| 2012-11-14 |
21 |
ready-to-eat phf/tcs food; once opened or prepared must be date-marked when held over 24 hours. ehs provided guidance for 3-501.17. if facility believes certain prepared foods are not phf/tcs food; then provide documentation. corrected by instruction. |
| 2012-11-14 |
2 |
apply employee health policy per code section 2.201.11. did not observed application of policy. provided written form/guidance. demonstrate application of this policy next evaluation. corrected by instruction. |