| Violation Date |
Code |
Description |
| 2018-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed scooping utensil stored as clean with dried on food residue present on the food contact surface. item was removed for reprocessing by deli manager. |
| 2018-08-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above food products in the walk in cooler. beverage was discarded by pic. store all employee foods/drinks/belongings in areas that |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris in tracks of deli display case. |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed sushi prep case missing side panel to sliding door. |
| 2018-03-26 |
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 two packages of deli meats past time/temperature window. cdi items voluntarily discarded. |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple packages of cheeses packaged on-site above 45f in display case. see temperature chart for temperature observations. cdi all items voluntarily discarded. verificatio |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed black tape holding push handle of walk-in cooler door. repeat violation. observed under counter sushi case holding above 45f. observed foam installation exposed on under counter sushi case. observe |
| 2017-11-27 |
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 multiple packages of bone-in and boneless wings holding above 45f in cust |
| 2017-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sushi under counter cooler maintaining all tcs product above 45f. observed several containers of bone-in and boneless chicken wings holding in display case above 45f. observe |
| 2017-08-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided behind sandwich/sushi prep stations. cdi papertowels provided. |
| 2017-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged sushi, packaged sandwiches and cheese in display case above 45f. observed roast beef in sliding case above 45f. observed water used for chicken dipping above 45. ob |
| 2017-08-08 |
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 time sushi rice acidified not labeled. cdi rice labeled. |
| 2017-08-08 |
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 sandwiches and sushi packages cooling in display case. observed chicken |
| 2017-08-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available for use. cdi thermometer provided by pic. |
| 2017-08-08 |
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 floor under equipment near oven/frier area coll |
| 2017-08-08 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash solution at 104f during manual warewashing. |
| 2017-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed black tape covering portions of walk-in cooler door handle. observed torn gaskets on 2 coolers in starbucks.4-501.12 cutting surfaces - c observed cutting surface scored at deli meat prep sink. |
| 2017-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roast beef in prep case and sandwiches in display case above 45f. see temeprature chart for temperature observations. cdi items voluntarily discarded. |
| 2017-04-24 |
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 11 cuts of deli meat not date marked. cdi items voluntarily discarded.3-501.18 discard the food requiring date labels once time/t |
| 2017-04-24 |
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 sandwiches recently prepared cooling in display case. cdi sandwiches vol |
| 2017-01-03 |
33 |
3-501.13 use approved thawing methods. observed two packages of crabsticks and tuna thawing out of temperature control in sushi area. |
| 2017-01-03 |
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 fried chicken cooling in display/prep cooler. see temperature chart for |
| 2017-01-03 |
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 the ph for today's sushi rice not documented in logbook. cdi ph recorded. |
| 2017-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken in display/prep cooler above 45f. see temperature chart for temperature observations. cdi chicken taken to walk-in cooler to rapidly cool. |
| 2017-01-03 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed cucumbers used for sushi rolls in walk-in cooler decomposed. cdi cucumbers voluntarily discarded. |
| 2016-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken, cheese, turkey, chicken tenders and mac n cheese in display unit above 45f. observed garlic spread, feta and lettuce holding out of temperature control above 45 |
| 2016-11-14 |
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 deli meats in display case past time/temperature window. cdi deli meats voluntarily discarded. |
| 2016-11-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one chemical spray bottle stored improperly above customer single service items in sushi area. cdi chemical bottle relocated to approved location. |
| 2016-11-14 |
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 ph meter non-operational in sushi area. cdi sushi employee obtained ph meter, tested ric |
| 2016-11-14 |
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 roast beef pinwheels, turkey pinwheels, hoagies, chicken salad wraps and |
| 2016-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food stored on floor in walk-in cooler in deli area. |
| 2016-11-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored above customer single service items in sushi area. cdi beverage relocated to approved location. |
| 2016-11-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing a wrist watch or jeweled rings in deli and starbucks areas. |
| 2016-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; tracks of equipment, inside coolers, handles of equipment, etc. repeat violation. |
| 2016-11-14 |
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 floors under equipment collecting food and grea |
| 2016-11-14 |
33 |
3-501.13 use approved thawing methods. observed philly meat in bags thawing out of temperature control. |
| 2016-07-05 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-07-05 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. flooring |
| 2016-04-13 |
47 |
(no points deducted)4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (tracks on all display units, surfaces of cooking equipment) |
| 2016-04-13 |
21 |
(repeat)3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved phf rte products not date marked. (deli ham). cdi all phf rte food products properly date marked. |
| 2016-02-02 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfobserved hot water measuring 82f at hand washing sink. (100f) required. two available sinks will be used until repair can be made. |
| 2016-02-02 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( tracks on display cases in need of cleaning ) |
| 2016-02-02 |
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 phf rte products not date marked. ( deli meats). cdi all rte phf properly date marked.3-501.18 discard the food requiring date label |
| 2015-11-05 |
45 |
4-501.11maintain equipment in good repair. observed broken / malfunctioning soup kettle shorting out electrical outlet; discontinue use until repair is made. |
| 2015-11-05 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, tracks on display cases, shelving). |
| 2015-11-05 |
17 |
3-403.11 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken tortilla soup placed into hot holding unit to reheat; observed chicken tortilla soup measuring 61 degrees f. (unit had electrical sh |
| 2015-11-05 |
53 |
(general comment) 6-501.12floors, 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 cleaning issues to physical faci |
| 2015-07-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2015-07-30 |
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 cut melon cooling in walk in cooler. over 30 minutes into cooling cut melo |
| 2015-07-30 |
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 opened, cut chubs of turkey and ham 8,11 and 20 days out of date. cdi- discarded |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta salad, chicken salad and chicken on salad above 48 f. cdi- removed to flash cool vr for long term cold hold repeat points not taken. more a function of packaging, cooling |
| 2015-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken fingers hot held below 130 f. |
| 2015-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottle of qac sanitizer at 0 ppm. cdi- remade above 200 ppm |
| 2015-03-19 |
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 food debris in display cooler door tracks and inside of cooler. |
| 2015-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean on the drying rack containing food residue/debris. cdi by wash,rinse,sanitize. |
| 2015-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced turkey on sandwich prep line cooler stored > 45f. cdi by moving sliced turkey to bottom of cooler for rapid cooling. |
| 2015-03-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water temperature of 116f at utensil sink in deli kitchen. provide minimum 120f at all times. cdi-pic will submit work order. |
| 2014-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer. cdi by wash, rinse, and sanitize. observed food debris on 3 compartment sink including clean side drain board. cdi by was |
| 2014-08-11 |
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 build-up on display cooler door tracks. clean. |
| 2014-08-11 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed sliced tomatoes on sandwich line cooler and egg rolls in display cooler stored > 45f. sliced tomatoes are being overfilled in container. keep food product below top of contai |
| 2014-04-01 |
47 |
4-602.13 nonfood contact surfaces- non-food contact surfaces must remain clean to sight and touch. observed excess food debris build-up on door tracks of display coolers. clean. |
| 2014-04-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain cold held tcs food items at 45f or below. observed sliced tomatoes in overfilled container > 45f on top portion of food product. |
| 2013-09-26 |
47 |
4-602.13 nonfood contact surfaces- observed excess food debris build-up on deli sandwich cooler door tracks. |
| 2013-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all cold held potentially hazardous food items must be maintained at 45 f or below. observed turkey, roast beef, and sliced tomatoes on de |
| 2013-06-24 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-06-24 |
2 |
person-in-charge must exhibit knowledge of employee health policy. pic should be able communicate big 5 illnesses and reportable symptoms to inspector. cdi by instruction. |
| 2013-06-24 |
20 |
maintain all refrigerated foods at 45 degrees f or below. observed sliced tomatoes on service line @ 53 f. chill food products prior to placing on the line for service. cdi by chilling tomatoes. |
| 2013-06-24 |
43 |
single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the floor.observed single service containers stored on the |
| 2013-06-24 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306.observed plastic sauce cup being used for dispensing food product (meat balls). cdi by removing. |
| 2013-06-24 |
23 |
cosumer advisory must meet requirements of food code by using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. pf no consumer advisory posted for sushi area. cdi by adding signage. |
| 2013-01-31 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed dried food debris build-up on display cooler door tracks. |
| 2013-01-31 |
21 |
date marking is required for ready to eat foods held for more than 24 hrs. observed opened package deli meats without date labels. cdi by instruction and date labeling. |
| 2012-11-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-11-05 |
20 |
foods must be cold held as follows:(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c |