| Violation Date |
Code |
Description |
| 2018-07-30 |
53 |
6-501.12 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. observed heavy cleaning needed to the walls, and floors |
| 2018-07-30 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet paper in the men's restroom. have stocked. |
| 2018-07-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet and the hot water handle leaking water. have repaired. |
| 2018-07-30 |
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 glass reach in cooler, the reach in freezer, and the shelves of the facility. have cleaned. repeat. |
| 2018-07-30 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the left door of the glass reach in cooler. have replaced. observed rusted shelving in the facility. have replaced. repeat. |
| 2018-07-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of cups stored on the ground. have placed onto a shelf. |
| 2018-07-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of bread being stored on the ground outside of the entrance to the kitchen. have placed onto shelving. repeat.*points st |
| 2018-07-30 |
33 |
3-501.13 use approved thawing methods. observed roast beef and turkey thawing in the sink with no running water. cdi-the water was turned on to finish the thawing process. |
| 2018-02-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three buckets of unwashed onions on the floor of the dry storage area. keep food items 6 inches off of the floor.6-404.11 design |
| 2018-02-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a watch while preparing food. no such accoutrements shall be worn while preparing, handling food, or handling c |
| 2018-02-12 |
45 |
4-502.11(a) maintain utensils in good repair. observed several coolers with damaged gaskets. observed rusted/damaged shelving in facility. |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment and storage racks with food residue accumulated. observed interiors of reach in refrigerators with food residue accumulated. |
| 2018-02-12 |
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 floors, walls and ceilings damaged in the kitchen/storage areas. observed dama |
| 2017-12-18 |
53 |
6-501.12 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.build up on floors under equipment and on walls behind equ |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on exterior of some containers, reach in racks, shelving(wire and wood), and on gaskets. clean cold unit handles and hinges. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair.torn gaskets present on all cold equipment. observed some plastic pans that have been melted pretty badly. |
| 2017-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved turkey with a 11.22 date on it but that is the day it was sliced and put into the freezer- product was pulled from the freezer satu |
| 2017-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced cheese on the counter stored at >45f today- cdi cheese put on time.tphc sheet emailed to pic and discussed this option for this product. |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some build up on the back side of the lettuce slicer blade and on the grip- cdi staff with wash, rinse, and sanitize before use, after the lunch rush. |
| 2017-05-23 |
6 |
observed pci place raw bacon on grill then go to lettuce to portion. cdi - discarded.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 |
| 2017-05-23 |
45 |
observed gaskets damaged on 3 door, reach in, and on freezer.4-501.11 maintain equipment in good repair. |
| 2017-05-23 |
27 |
pic stated that 2 comartment sink is being used for wash and rinse, but items are only being sprayed with sanitizer. approved variance states that the standard 2 compartment sink protocal is to be followed which requires submersion in sanitizer and the u |
| 2017-05-23 |
53 |
repeat: observed greese collecting on walls around hood, grill and flip top unit. observed floor collecting residue under 2 comaprtment sink, under racks and around refrigeration equipment.6-501.12 floors, walls, ceilings including the attachments such as |
| 2017-05-23 |
47 |
repeat: observed gaskets of reach in collecting residue. observed hinges of flip top collecting residue. observed handles and front of 3 door refrigerator. observed wire shelving collecting residue. observed white wire racks in 3 door damaged and rusting. |
| 2016-07-28 |
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 damaged ceiling tiles in female restroom and in lobby area. observed busted fl |
| 2016-07-28 |
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 of grease and debris underneath, between and behind equipment and on equipment surfaces. (repeat) observed cleaning needed to interior su |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed racks in reach-in cooler rusted. (repeat)4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2016-07-28 |
35 |
| .3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils, water and sauces not labeled as required. cdi-pic labeled.(repeat) |
| 2016-07-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. cdi-ehs emailed ehp to operator. |
| 2016-05-12 |
26 |
• • 7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed non-commercial pesticide in chemical storage area.7-102.11 label working containers of toxic |
| 2016-05-12 |
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 observed cabbage, spinach, lettuce and an opened turkey chub not datemarked as required. (repeat) |
| 2016-05-12 |
35 |
.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils, water and sauces not labeled as required. cdi-pic labeled.observed bulk storage contai |
| 2016-05-12 |
45 |
•4-501.11 maintain equipment in good repair. observed racks in reach-in cooler rusted. (repeat) |
| 2016-05-12 |
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 of grease and debris underneath, between and behind equipment and on equipment surfaces. (repeat)observed cleaning needed to interior sur |
| 2016-05-12 |
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 damaged ceiling tiles in female restroom and in lobby area. observed busted fl |
| 2015-10-26 |
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 of debris behind grill, on sides of reach-in cooler, and on floor underneath ice machine. |
| 2015-10-26 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed 2-compartment sink being used to rinse, wash, and sanitize equipment and utensils. pic stated application had been submitted |
| 2015-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed racks in reach-in cooler rusting. |
| 2015-10-26 |
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 turkey and roast beef chubs sliced atleast 24 hours prior to inspection with no date label. cdi- meats were labeled with appropria |
| 2015-10-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer not put away as clean with food debris on clamp and on back of blade. cdi- slicer was removed to be rewashed. 4-602.11 clean the equipment |
| 2015-04-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held on site for over 24 hours. observed 1 package of sliced ham that operator stat |
| 2015-04-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pclean equipment at required frequency. observed ice machine soiled with black residue. observed microwave accumulating food debris and soil. cdi, clean. |
| 2015-04-15 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at proper concentration. observed 1 spray bottle of bleach sanitizer above 100ppm. cdi, sanitizer concentration corrected on-site. |
| 2015-04-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw steak box with commercial packaging open and stored over ready-to-eat foods in reach in freezer. c |
| 2015-04-15 |
34 |
4-302.12 food temperature measuring devices - pfsmall diameter probe thermometers shall be provided to measure thin substances. observed no small diamter probe thermometer available on-site. verification required by 4/25. |
| 2015-04-15 |
45 |
4-501.12 cutting surfaces - ccutting surfaces shall be free of heavy scratches or scaring. observed cutting board at flip top prep refrigerator with heavy scratches. repeat.4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good |
| 2015-04-15 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pffacility washing, rinsing and sanitizing dishes using 2 compartment sink. pic, richard jones, was handed handout and discussion of equipment variance requirement. pic stated that he has not he |
| 2015-04-15 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed some soil accumulating inside flip top prep unit. observed some soil accumulating on storage container lids. improvement made since previou |
| 2015-04-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage in kitchen and below ice machine. |
| 2015-04-15 |
54 |
6-305.11 designation-dressing areas and lockers - cprovide a designated area for employee belongings. observed employee coat stored on top of box of straws. observed employee hats stored on rack next to customer equipment and single-service articles. |
| 2014-11-19 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be on site and be a ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-11-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed small cutting board located in standing reach-in refrigerator accumulating soil. cdi, operator relo |
| 2014-11-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 package of sliced turkey not date m |
| 2014-11-19 |
34 |
4-203.11 temperature measuring devices, food-accuracy - pffood thermometers shall be accurate within + or - 2 degrees f. observed 1 of 4 food thermometer not accurate within required range. cdi, operator removed food thermometer from use. |
| 2014-11-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants crawling on linens and single-service trays on dry storage rack. treat pest as required. verification required by 11/29 |
| 2014-11-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean equipment stored on soiled shelf above 3 compartment sink. observed clean single-service |
| 2014-11-19 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensil. observed utensils stored on soiled area under flip top prep refrigerator lid. observed ice scoop stored on soiled tray above ice machine. |
| 2014-11-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed several split gaskets on doors of refrigeration units in kitchen. repeat. observed rusty shelving in tall reach-in refrigerator and a container used to catch c |
| 2014-11-19 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf - observed facility washing dishes in a 2 compartment sink. observed no detergent-sanitizer on site and equipment varience information |
| 2014-11-19 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall e cleaned as often as necessary to keep them clean. observed inside of flip top and reach in refrigerators accumulating food debris and soil. observed standing freezer accumulating food d |
| 2014-11-19 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed small leak below handwashing sink in kitchen. repair. verification required by 11/29 |
| 2014-11-19 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cphyiscal facilities shall be free of unnecessary items and litter. observed unused extra containers and equipment stored under handsink that operator stated wasn't used and equipment on floo |
| 2014-04-09 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed a water bottle stored on prep table near slicer. cdi by instruction. |
| 2014-04-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed facility implementin |
| 2014-04-09 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so that contamination of equipment is prevented. observed toxic substances and degreasers located over single-use tissue paper and clean linens. cdi by instruction. |
| 2014-04-09 |
31 |
3-501.15 cooling methods - puse proper methods and equipment to cool food. observed cut lettuce that operator stated was recently prepared and cooling in prep cooler. cdi by instruction. |
| 2014-04-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches from the ground and in a clean, dry area. observed onions stored in container on ground in kitchen. observed canned and other foods stored on rack next to ha |
| 2014-04-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment and linens shall be stored in a clean, dry area. observed clean cloths stored on shelf near chemicals and uncovered/unprotected. ob |
| 2014-04-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed hot water faucet stuck in women's restroom and facility is using the 1 restroom facility until until sink is repaired. observed several split gaskets on doors |
| 2014-04-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cwarewashing equipment shall be clean. observed drainboards of 2 compartment sink collecting grease and residue in corners.4-301.12 manual warewashing, sink compartment requirements - pfuse a detergent- |
| 2014-04-09 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed dust accumulating on wire shelving in kitchen. observed food collecting inside prep coolers and freezers throughout kitchen. obser |
| 2014-04-09 |
53 |
6-501.12 cleaning, frequency and restrictions - cgeneral comment: phyiscal faciltiies shall be cleaned as often as necessary to keep them clean. observed walls soiled in kitchen and in need of cleaning and residue collecting under ice machine. |
| 2014-04-09 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: lockers or other suitable facilities shall be provided for orderly sotrage of employees clothing and other possessions. observed employee coats stored on rack in kitchen. observed contact |
| 2013-04-12 |
2 |
no established health policy for facility. discussed with owner/manager and gave documentation. |
| 2013-04-12 |
6 |
observed employee handle raw product and then handle ready to eat without washing hands. cdi by washing and hand and discussing procedures. |
| 2013-04-12 |
7 |
general comment: no bare hand contact method is being used but ensure that gloves are changed between procedures and hands are washed prior put gloves back on. |
| 2013-04-12 |
14 |
general comment: sanitizers were provided at correct concentratio but need to seperate procedures when sanitizing items. sanitizing should be the last process; do not rinse after sanitizing items. rule: utensils and food-contact surfaces of equipment shal |
| 2013-04-12 |
20 |
observed items in prep cooler were above 45 degrees. see chart below. item must be held at 45 degrees or below at all times. cdi by icing items down. |
| 2013-04-12 |
21 |
general comment: all ready to eat potentially hazardous items must be date marked upon opening. this includes all deli meats and cheeses. if items can be held at 41 degrees or below it may be held for (7) seven days. if items are between 42-45 degrees; it |
| 2013-04-12 |
26 |
general comment: lable all working bottle for sanitizers ex chloring/sanitizers. |
| 2013-04-12 |
39 |
general comment: all wet towels must be held in sanitize solution between uses and changed when soiled to maintain at proper concentration. |
| 2013-04-12 |
45 |
general comment: need to defrost prep cooler for better function of top unit. |
| 2013-04-12 |
47 |
observed all equipment and coolers need to be extensively clean. |
| 2013-04-12 |
53 |
remove any items not needed for daily function of facility. |
| 2013-04-12 |
53 |
observed detail cleaning needed on walls and floors through out facility. clean under all equipment and debris off walls. |
| 2012-11-05 |
53 |
maintain physical facilities clean and in good repair. observed wall damage in kitchen and build up on fixtures in restrooms. |
| 2012-11-05 |
47 |
maintain all non-food contact surfaces clean. observed hot well that is not currently being used with lots of food debris and build up. |
| 2012-11-05 |
45 |
maintain food and non-food contact surfaces cleaned and in good repair. observed build up on inside of microwave and some dishes stored as clean that are not in good repair. also observed split gasket on small reach in cooler and build up on inside of coo |
| 2012-11-05 |
21 |
general comment- maintain proper date marking. observed none. foods held between 42f-45f degrees must be discarded after 4 days. foods held at or below 41f degrees must be discarded after 7 days. |
| 2012-11-05 |
14 |
maintain sanitizer between 50-100ppm chlorine. observed over 100ppm chlorine in spray bottle of chlorine sanitizer. sanitizer re-mixed by pic during inspection to 100ppm chlorine. |