| Violation Date |
Code |
Description |
| 2018-10-18 |
51 |
5-501.17 toilet room receptacle, covered - ccomment: observed no covered waste bin in female restroom. provide a covered waste bin in female restrooms. manager informed. |
| 2018-10-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pobserved red sanitizer bucket at 10ppm of chlorine. chlorine sanitizer shall be maintained between 50-200ppm of chlorine at all tim |
| 2018-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored directly on prep table near microwave. cdi: cloth sent to dirty linen storage. |
| 2018-02-08 |
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 lettuce, tomatoes, and chee |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in unit near prep sink holding at 52f during inspection. all foods in unit were holding between 47f and 53f. cdi: all tcs foods were voluntarily discarded and unit taken o |
| 2018-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all chicken tenders and potatos in both hot holding boxes holding below 135f. cdi: all items were removed and reheated to well over 165f (see temperature table) and placed back |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes and cheese on ice on steam tble holding between 48f and 50f. pic stated that toppings are brought out from walk in at 11 and discarded at the end of service (1 |
| 2017-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed opened pizzas in hot box holding between 118f and 127f. pizzas that had not been opened were between 135f-141f. cdi: all out of temperature pizzas were voluntarily discarded an |
| 2017-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer stored as clean with minor food debris on the inner blade cover. cdi: mixer sent to three compartment sink for proper warewashing. |
| 2017-04-26 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed cold water at only hand sink in kitchen reading 135f. pic states that cold water comes on eventually but did not turn cold during the inspection. system must be repaired to ensure that hand wa |
| 2017-04-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed several split gasket on walk in cooler and reach in cooler. replace. |
| 2017-04-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - observed cups for customer display exposed. ensure that plastic sleeve covers the lips of the cups. |
| 2017-04-26 |
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 two turkey deli meats and feta cheese with no label. cdi - labeled.3-501.18 discard the food requiring date labels once time/temp |
| 2017-04-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p / 2-301.14 when to wash - p - observed employee enter from outside area, test sanitizer water, and donning gloves without effectively washing hands. cdi - corrected and washed hands.2-3 |
| 2017-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - observed ground beef reading 128-131 on one side of the pan. cdi - product was reheated to 165f. ensure that foods remain within components of hot holding station to ensure c |
| 2017-01-25 |
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 - 0 pts - observed rice and roast beef ends not labeled. cdi- labeled. |
| 2017-01-25 |
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 sliced roast beef (50f) and cooked onions (60f) tightly covered. cdi- ve |
| 2016-10-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - two large pans of greenbeans read 121 - 131f. cdi - reheated. |
| 2016-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - slicer observed with minor debris. cdi - cleaned and sanitized during inspection. |
| 2016-10-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed vegetables stored over an exposed pan of cooked chicken. cdi - boxes moved from above chicken. |
| 2016-03-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repair floor in walk i cooler. observed paint peeling and rusting. clean floor under big ice machine. |
| 2014-10-03 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed flimsy plastic yogurt containers are saved and reused. these are not constructed to be used more than once. please discard. |
| 2014-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups that are used to warm bottles wet stacked. |
| 2014-10-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed bowls of spaghetti without meat at 115f. cdi - reheated. |
| 2014-02-24 |
45 |
maintain equipment and utensils in good repair. observed the can opener starting to rust. replace. |
| 2014-02-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with t |
| 2013-04-15 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed sticky food residue on floor. |
| 2013-01-10 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed food and ice debris on walk-in freezer floor. |
| 2013-01-10 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed mildew under cover of ice machine. cdi-ice machine cover was cleaned and sanitized. |