| Violation Date |
Code |
Description |
| 2018-08-06 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed commode in women's restroom needing cleaning, appears it is not being maintained clean. |
| 2018-08-06 |
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 several pans of tomatoes and various deli meats in walk in cooler and on make table prepared yesterday that were not date marked. c |
| 2018-08-06 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certifiedfood protection manager. |
| 2018-01-24 |
41 |
general comment 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 the handle of a scoop down in the philly steak contain |
| 2018-01-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed glass cleaner stored on a food prep table. cdi - bottle was removed. |
| 2018-01-24 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed one pan of meatballs holding at 122f and another holding at 128f. cdi - both pans were reheated to at least 165f; see temperature chart. |
| 2018-01-24 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2017-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs hot holding at 117f. cdi meatballs were reheated to 170f. |
| 2017-10-10 |
1 |
repeat violation 2-102.12 certified food protection manager - the person in charge does not have a certificate for passing an ansi-accredited program for food protection managers. |
| 2017-03-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed sanitizer in the 3 comp sink at 0 ppm. observed a sanitizer bottle at 0 ppm. quat sanitizer was running low. employee stated he doesn't think they have anoth |
| 2017-03-07 |
41 |
general comment 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 the handle of a spoon down in the chicken teriyaki. cd |
| 2017-03-07 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-03-07 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a jacket, hats and an apron stored on a dry storage shelf. have a separate area for employee items. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris built up on the walk in cooler shelves. clean shelves. |
| 2016-08-08 |
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. observed debris build up in corners of walk in cooler. cl |
| 2016-08-08 |
20 |
/3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach holding > 45 f (see temp chart). according to pic item had been on line less than 2 hrs and came from walk in cooler prior. cdi- spinach was put into walk in cooler for |
| 2016-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of meatballs < 135 f (see temp chart). pic stated both pans has been cooked less than 2 hrs prior. according to pic, procedures for re-heating meatballs include re-heati |
| 2016-08-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2016-01-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified protection manager present. |
| 2015-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs holding on the steam table at 106 f. cdi-items were voluntarily discarded and a new batch was made. |
| 2015-08-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic to not be a certified food protection manager. |
| 2015-01-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee book bag stored with single service cups, olive oil, etc. |
| 2015-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris left on the outsides of some of the plastic food containers. |
| 2015-01-28 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-ppic was unable to locate the employee health policy or otherwise demonstrate knowledge of the employee health policy. vr- signed employee health policy required |
| 2015-01-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic present during inspection. |
| 2014-07-02 |
1 |
2-102.12 certified food protection manager - cthe pic must be a certified food protection manager. the pic was unable to provide documentation of taking and passing an approved ansi certified course. |
| 2014-07-02 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cproperly remove any dead insects. observed a dead insect near the handsink and other around the base boads. according to the pic the facility received a pest control visit last n |
| 2014-07-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact surfaces must be clean to the sight and touch. observed dried lettuce debris left on the vegetable. cdi by removing the slicer to soak, prior to clea |
| 2014-07-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the sticky build up on the green shelving used to store bagged sauces. |
| 2014-01-17 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floor at a frequency to prevent accumulation. observed dirt build up on the floor especially underneath shelving and other equipment. |
| 2014-01-17 |
51 |
6-501.18 cleaning of plumbing fixturesmaintain plumbing fixtures clean. observed the womens restroom tiolet with build up inside the bowl and the outside of the bowl. |
| 2014-01-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain equipment clean. observed dried food debris on the clean drainboard of the 3 compartment sink used for clean utensil storage. |
| 2014-01-17 |
38 |
2-402.11 effectiveness-hair restraintsprovide a hair restraint to cover any body hair while preparing food. observed employee preparing food with a long beard. advised to provide a beard restraint. |
| 2014-01-17 |
37 |
3-305.12 food storage, prohibited areasproperly store all food to prevent contamaination. observed boxes of cheese on the walk in cooler floor and boxes of bread stored on the walk in freezer floor. all were placed onto shelving. repeat |
| 2014-01-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain cl sanitizer at proper concentration. observed cl sanitizer in a spray bottle at 0ppm (re-prepared onsite).4-601.11 (a) equipm |
| 2014-01-17 |
6 |
2-301.12 cleaning procedureproperly wash hands as required by the rules. observed the pic rinse his hands off for only 5-10 seconds after handling money and prior to going to handle food. the pic was stopped and re-directed to the handsink to wash hands w |
| 2014-01-17 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesit is the responsibility of the permit holder, to ensure that the pic (person in charge) and other employees are knowledgeable on proper handwashing |
| 2014-01-17 |
1 |
2-102.12 certified food protection managerpic (person in charge) must be a certified food protection manager. observed the pic not certified by an ansi accredited course. |
| 2013-09-17 |
14 |
maintain sanitizer at the facility during hours of operation. observed no chlorine at the facility to prepare sanitizer. sanitizer was prepared by owner purchasing chlorine. |
| 2013-09-17 |
26 |
properly label all chemical spray bottles. observed an unlabeled spray bottle with cleaner. |
| 2013-09-17 |
1 |
pic must be a certified food protection manager. pic was unable to present documentation of training. points deducted after 1/1/14. |
| 2013-09-17 |
37 |
properly store all foods off the floor. observed boxes of lettuce, tomatoes, creamer and bread on the floor of the walk in cooler and freezer (moved). additional shelving is needed. repeat |
| 2013-05-14 |
53 |
clean the walk in cooler floor. |
| 2013-05-14 |
37 |
discontinue storing tomatoes and frozen bread on the floor of the walk in freezer. |
| 2013-05-14 |
21 |
properly date mark all opened lettuce and spinach not date labeled.*future violations will result in points deducted. * |
| 2013-05-14 |
14 |
maintain all utensils cleaned and sanitized. observed food debris left on metal bowls stored as clean and mold build up inside the ice chute. also observed build up inside the tea nozzle. cdi- all cleaned onsite. |
| 2013-05-14 |
2 |
pic must show documentation or other demonstration of an employee health policy. observed none available. cdi- education and handout was provided. *future violations will result in points deducted.* |
| 2013-05-14 |
1 |
pic must be certified in food protection by an ansi accreditted course. pic has no documentation of certification. *points will be deducted after 1/1/14. |
| 2012-11-15 |
2 |
facility pic was unable to provide information regarding the employee health policy. all facilities must have an employee health policy in place. cdi- education. |
| 2012-11-15 |
53 |
clean the wall next to the clean drainboard. |
| 2012-11-15 |
42 |
store all clean utensils in a clean place. observed clean metal bowls hanging on a wall with build up and clean utensils on a drain board with dried lettuce. observed single service to go bags under the front handsink plumping line. |
| 2012-11-15 |
37 |
do not store food items on the floor. observed boxes of frozen bread and chicken soup on the walk in freezer floor. |
| 2012-11-15 |
21 |
facility has a date marking system in place. however; observed a single opened bag of salami not date marked. |
| 2012-11-15 |
14 |
maintain all utensils clean. observed build up inside the tea nozzle. cdi- removed to be re-washed. |
| 2012-11-15 |
1 |
pic must have ansi certified food safety training with documentation. pic unable to provide documentation. cdi- by education. |