| Violation Date |
Code |
Description |
| 2018-10-24 |
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 deli case along gasket area, remove buildup from freezer floor. remove black mold from caulking associated with |
| 2018-10-24 |
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 prep caesar chicken wraps cooling while being fully covered by plastic cas |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p deli sandwiches, burrito, etc. were cold holding in cold hold display case above 45 degrees. ambient air of the cold hold case was>45. cdi- facility took deli sandwiches to the freezer t |
| 2018-05-24 |
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 significant build up, and debris on floor in wa |
| 2018-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up and debris at deli cases, and in under counter coolers. areas in need of cleaning. -repeat |
| 2018-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2018-05-24 |
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 pizza sauce holding temperature at 57f. pic stated pizza was placed in th |
| 2018-05-24 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed coleslaw cooling since 5:30 am. coleslaw was observed above 45f at 10:30 am. cdi, coleslaw was voluntarily discarded b |
| 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. observed floors with large pits in need of repair.6-501.12 floors, walls, ceilings inc |
| 2018-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning need in deli cases and knife rack in sub area in need of cleaning. -0 points- |
| 2018-01-08 |
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 rice for sushi recorded as having ph of 3.99 and upon measuring ph was 4.16 which is abov |
| 2018-01-08 |
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 st. andre, le frommage, and il de france. held at greater than 45 degrees and dated for greater than 4 days . cdi date marking c |
| 2017-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous tongs in clean dish area with greasy film and some with food debris. cdi took to rewash. |
| 2017-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items on front display greater than 45 degrees see temperature chart above. cdi discarded products. |
| 2017-10-05 |
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. floors near ovens observed to have pits and in need of repair.6-501.12 floors, walls, |
| 2017-10-05 |
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 end times not marked on pi |
| 2017-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in pizza / cheese area. |
| 2017-07-13 |
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 end times not marked on pi |
| 2017-07-13 |
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. -p observed cambozola cheese and st andre cheese dated for 6 days and between 41-45 degrees. cdi cambozola |
| 2017-04-17 |
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 walls behind trash cans and 3 compartment sink |
| 2017-04-17 |
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 st. andre and le frommage dated for 6 days with temperature between 41-45 degrees . cdi changed labels for products for 4 days. |
| 2017-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean with visible food debris . cdi took to reclean. |
| 2017-02-14 |
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 several wall surfaces behind numerous trash c |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris in door tracks of dry storage areas . -0 points- |
| 2016-11-21 |
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 feta cheese in sandwhich area with no date labels. cdi discarded.3-501.18 discard the food requiring date labels once time/temper |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several packages of wings in display case packaged yesterday at 48 degrees. cdi discarded products . |
| 2016-09-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed ice accumulating on shelving in walk in freezer. observed food debris and soil on floor of walk in freezer. |
| 2016-09-01 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soil accumulating in gaskets of display cases and storage shelving in prep area. observed soil and debris accumulating at |
| 2016-09-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - k eep equipment in good repair and calibration. observed cold hold display unit on floor with an ambient air temperature of 47 degrees f and not able to maintain required temperature of tcs foods |
| 2016-09-01 |
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 knife stored on box located on a storage rack at bakery area. observed |
| 2016-09-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch. |
| 2016-09-01 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed chicken cooling on covered rack in walk in cooler. cdi, operator removed cover and relocated chicken to walk in freezer to rapidly cool and voluntarily discarded chicken that was pr |
| 2016-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and above. observed several containers of sushi in sushi display case above 45 degrees f. observed pinwheel, wraps and sandwiches in cold h |
| 2016-09-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed quat sanitizer below required concentration at 3 compartment sink and in spray bottle. cdi, operator provided new sanitizer package for sink and refilled sink and containers. |
| 2016-06-01 |
6 |
2-301.12 cleaning procedure - p - vigorously rub hands for 10-15 seconds when handwashing. observed employee not vigorously rub hands for 10 to 15 seconds when handwashing. cdi by instruction. |
| 2016-06-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed 2 pans of chicken and a package of roast beef not date marked in low prep unit. cdi, operator voluntarily discarded foods. |
| 2016-06-01 |
31 |
3-501.15 cooling methods - pf - use proper methods and equipment to cool foods. observed cut tomatoe cooling in cold hold display case after stationed on prep table. cdi, operator transferred cut tomatoes to walk in unit to rapidly cool. |
| 2016-06-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken in boxes stored over produce in walk in cooler. cdi ,operator relocated foods for prop |
| 2016-06-01 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some residues accumulating on gaskets of display cases and on low shelving units behind front counter.' |
| 2016-06-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed black containers being wet stacked above 3 compartment sink. repeat. |
| 2016-02-22 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed floor of walk in freezer accumulating soil and some debris in gaskets of doors in meat and cheese display cases. |
| 2016-02-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed clean containers being wet stacked on drainboard of 3 compartment sink at pizza area and baking sheet trays wet stacked in storage area behind f |
| 2016-02-22 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of food. observed ph buffer not labeled in low reach in unit in 2 containers. cdi. |
| 2016-02-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - implement proper date marking procedures. observed tuna fish not date marked in prep unit. cdi, operator voluntarily discarded tuna fish. |
| 2016-02-22 |
20 |
am 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed a package of buffalo wings overstacked at 48 degrees f. observed |
| 2016-02-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 box of raw chicken stored in contact with a box of raw pork in walk in cooler. cdi, operator relocated foods for proper storage. |
| 2016-02-22 |
8 |
6-301.11 handwashing cleanser, availability - pf - handwashing cleanser shall be available at each handwashing sink. observed no hand soap at 1 handwashing sink. cdi, operator refilled soap dispenser. |
| 2015-11-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed 2 containers of cole slaw and 1 container of potatoe salad date marked with a date of preparation of 10/14 and at 44 and 43 degre |
| 2015-11-18 |
6 |
2-301.14 when to wash - p - wash hands before donning gloves. observed food employee change gloves without washing their hands. cdi by instruction. |
| 2015-11-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed 1 slicer stored as clean but soiled with dried food debris. cdi, operator cleaned slicer. repeat |
| 2015-11-18 |
31 |
3-501.15 cooling methods - pf- use proper methods to cool food. observed recently prepared salads and wraps cooling in walk in cooler above 45 degrees f in tightly covered containers. cdi, operator vented containers to facilitate heat transfer. improvemen |
| 2015-11-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed a box of raw chicken stored over produce and ready to eat foods in walk in cooler. cdi, operator r |
| 2015-11-18 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect foods from miscellaneous sources of contamination. observed icing and equipment stored next to hand washing sink. cdi, provide splash guard so that contamination of food or equipment is prevent |
| 2015-11-18 |
34 |
4-204-112 temperature measuring devices-functionality - pf - provide a temperature measuring device in refrigeration or hot holding equipment storing tcs foods. observed 1 digital gauge not working in display case and reach in refrigeration unit without a |
| 2015-11-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some food residues stored on package of food and pizza boxes. observed debris accumulating on door tracks below pizza oven and some reach |
| 2015-08-12 |
47 |
nonfood contact surfaces shall be free from an accumulation of soil. observed some soil debris accumulating on storage racks and walk in shelving at bakery area. |
| 2015-08-12 |
45 |
4-205.10 food equipment, certification and classification - c - use ansi / nsf approved equipment. observed non ansi / nsf basting bursh at bakery area in poor repair.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed wet stacked trays and containers on storage rack near 3 compartment sink. |
| 2015-08-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - observed rotisserie chicken hot hold unit without a temperature gauge. provide a gauge to measure ambient air temperature of unit. |
| 2015-08-12 |
31 |
use proper methods and equipment to cool foods. observed several recently prepared sandwiches and chicken salad wraps cooling in display case at 50 and 50 degrees f. cdi, foods relocated to walk in to rapidly cool. |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed large pizza overstacked in display case at 48 degrees f. observed cut lettuce out of temperature control on cart at room temperature since 6am according to food employee, obse |
| 2015-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observbed 1 of several slicers soiled with dried food debris on back of blade. cdi, operator removed guard from slicer to begin cleaning process. |
| 2015-05-14 |
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 2 pieces of grilled chicken that were out from prep earlier in the san |
| 2015-05-14 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf - observed a broken thermometer in the prep unit at the pizza station. replace thermometer. |
| 2015-05-14 |
45 |
4-501.11 maintain equipment in good repair. - obserrved split gaskets on the prep unit at the pizza station and the walk in cooler door. replace gaskets. |
| 2015-05-14 |
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 in the tracks on the prep unit door at the sandwich station. clean tracks. |
| 2015-03-09 |
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 the handle of the spatula down in the sushi rice. |
| 2015-03-09 |
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 squeeze bottles and shaker without a label at the sandwich line. |
| 2015-03-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - need thin probe thermometer onsite. verification required. |
| 2015-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed the top layer of cut tomatoes 55-60f at the sandwich prep line. cdi - item taken to walk in to cool. explained to pic not to stack too high |
| 2015-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on one of the slicer at the sushi section. cdi - slicer was set in the 3 comp. sink to clean. |
| 2015-03-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed cucumbers and lettuce stored above mayo and sushi ginger in the walk in cooler. cdi - produce was moved to the bottom shelf. |
| 2014-12-18 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a dented can of olives not separated from other food items. store all discard food items in a designated area. |
| 2014-12-18 |
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 log for pizzas missing th |
| 2014-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed smalls containers of the ph testing solutions for the sushi area not labeled. corrected during inspection. |
| 2014-12-18 |
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 bracelet while preparing food. |
| 2014-12-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed one hand washing with no paper towels. repeat non-compliance. corrected during inspection, manager refilled the empty paper towel dispenser. |
| 2014-12-18 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed deli area handwashing sink faucets collecting residue due to damaged handles. |
| 2014-12-18 |
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 main freezer floor with debris near sushi area |
| 2014-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat non-compliance. observed debris collecting inside cabinets and on non-food contact surface of can opener. observed residue collecting around the kni |
| 2014-07-28 |
47 |
maintain general cleaning of storage shelving under sandwich area. observed build up of food debris throughout.4-602.13 nonfood contact surfaces |
| 2014-07-28 |
22 |
general comment- maintain proper recording for tphc procedures. observed pizzas at pizza station held at 105f degrees. employee stated that pizzas are held by time and are discarded every 2 hours. employee showed inspector the log that showed the types of |
| 2014-07-28 |
8 |
maintain soap and papertowels at all hand sinks at all times. observed none at hand sink behind sushi. replaced by pic.6-301.12 hand drying provision |
| 2014-01-22 |
34 |
4-302.12 food temperature measuring devices - pf: obtain and use a thin probe thermometer capable of taking temperatures of thin foods such as lettuce in salads, thin strips of deli meats in salads, and hard boiled eggs in salads. observed thermometers in |
| 2014-01-22 |
27 |
8-103.12 conformance with approved procedures - p,pf: follow approved procedures for haccp plan for sushi rice. observed acidified rice in use but no recording of ph reading in log. observed tub of rice in use with no labels affixed per haccp requirement. |
| 2014-01-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. observed roast beef stacked too high at sandwich make line at 47 f on top of stack. observed cae |
| 2013-10-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. repair damaged floor in walk in cooler. |
| 2013-10-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. lower storage cabinets need to be organized and dried debris cleaned out. cleaning of door jams of cabinets, coolers and shelving areas are needed. |
| 2013-10-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service trays and lids not protected at back and side storage locations. cdi - verbal correction. |
| 2013-10-09 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf. two air temperature thermometers damaged; one at deli case and the other in the prep cooler at the pizza prep area. cdi- thermometers were replaced. |
| 2013-07-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. label potentially hazardous foods being stored more than 24 hours per the rule requirement. labeling being observed for non exempted cheeses and del |
| 2013-07-03 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods being held cold for safety shall be maintained at 45f or below. cheese and prosciutto at olive bar not under temperature control. |
| 2013-07-03 |
35 |
3-302.12 food storage containers identified with common name of food. label dry goods/ mixes/ oils not being stored in original container with the common name of the item. this includes in use items also. in use oils, mixes, and dry seasonings at the sand |
| 2013-03-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. lower shelving and door tracks of coolers need to be cleaned of dried food debris; including those in hard to reach areas. |
| 2013-03-05 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment. variance information has not been provid |
| 2013-03-05 |
27 |
food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before:using food additives or adding components such as vinegar. sushi prepared on site. no current approved variance as of today's i |
| 2013-03-05 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris on the interiors of prep coolers; display coolers; and shelving in coolers. cdi- verbal correction; cleaning is needed. |
| 2012-11-02 |
14 |
interiors of prep coolers need to be cleaned of dried food debris. cdi- verbal education as to rule requirement that all food contact equipment be clean to sight and touch. (no deduction of points taken today) |
| 2012-11-02 |
53 |
facility is still undergoing some renovations. wall tiles; ceiling tiles and some floor damage is noted today. per discussion with operator; those areas are being repaired when facility is closed. |
| 2012-11-02 |
52 |
no open trash receptacles at handwashing sinks. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
47 |
cleaning of gaskets; areas between knife boxes and prep tables; and interior shelving and cabinet areas used for dry storage and general storage is needed. |
| 2012-11-02 |
46 |
water in wash basin at pizza station at 86f and water in rinse basin at main deli area at 76f. cdi- verbal education as to rule requirement. maintain standing water at a minimum of 110f. |
| 2012-11-02 |
35 |
in use dry seasonings and mixes at sushi area need to be labeled. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
30 |
current process for sushi has not been pre-approved by regulatory authority. cdi- verbal education as to rule requirement. directive to follow. |
| 2012-11-02 |
27 |
facility offers sushi at deli. operator has provided a written haccp plan for sushi rice. process has not been pre-approved. cdi- verbal education as to rule requirement. approval/ directive to follow. |
| 2012-11-02 |
21 |
ready to eat potentially hazardous foods need to be provided with complete date marking. various deli meats and cheeses not dated marked. cdi-verbal education as to rule requirement.date marking exceptions for some deli cheeses may be found on pg. 417 of |
| 2012-11-02 |
14 |
deli slicers being cleaned with sanitizer. cdi-verbal advisement of two step process for washing in place. corrected |
| 2012-11-02 |
1 |
deli manager advised that he has taken food safety training course; but could not locate his certificate during today's inspection.sushi employee ; mai yeng; in deli area;has servsafe certificate that expires as of 5/2016. employee was not present during |