| Violation Date |
Code |
Description |
| 2018-07-05 |
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. observed floor tile damage in the front area, hvac vents missing in the rear area, wall |
| 2018-07-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one plastic container stored as clean with slight sticker debris present on the exterior. |
| 2018-07-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic containers in the clean dish area. |
| 2018-07-05 |
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 rubber bands around the wrist while preparing and handling food products. such accoutrement may act as a vehic |
| 2018-07-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed facility lacking paper towels in the mens restroom at time of visit. towels were provided by pic by end of inspection. ensure that handsinks are properl |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee on food prep line without hair restraint. |
| 2018-01-23 |
33 |
3-501.13 use approved thawing methods. pic stated meatballs were thawed under running water. meatballs were observed in walk-in cooler above 45f. see temperature chart for temperature observations. when items are in thawing process, thaw ends at 45f. |
| 2018-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meatballs in walk-in cooler above 45f. see temperature chart for temperature observations. cdi meatballs were voluntarily discarded. |
| 2017-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed gasket split on reach-in cooler. |
| 2017-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-02-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed salad dressing packages stored directly under handsink plumbing. cdi packages and single use items relocated to approved location. |
| 2017-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-02-23 |
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 water penetrating through wall behind 3 compartment sink. observed wall begi |
| 2016-08-09 |
53 |
no points deducted6-501.12floors, 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 |
| 2016-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, cut tomatoes, deli meats, deli cheese, milk all stored inside walk-in cooler that is not functioning properly holding at 49-50f. cdi all products moved to back-up c |
| 2016-08-09 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2016-02-10 |
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. (wall near |
| 2016-02-10 |
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. (inside surfaces of walk-in cooler) |
| 2016-02-10 |
46 |
4-501.19during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash solution measuring 89f. |
| 2016-02-10 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed equipment, packages store underneath drain line of hand washing sink. |
| 2015-10-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-10-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy emailed to facili |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomatoe slicer stored clean with old food debris stuck to blade surfaces; observed containers stored clean with old food debris stuck to surfaces. cdi |
| 2015-10-28 |
4 |
(general comment) 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table. cdi drink discarded. |
| 2015-01-12 |
49 |
5-402.13 maintain sanitary sewage system.-p observed water backing up at 3 comp sink floor drain. observed mens restroom toilet to be out of service (toilet not flushing). pic has called for plumbing repair. vr- visit required within 10 days to verify com |
| 2015-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on drying rack. |
| 2015-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and food residue on utensils stored as clean. cdi by wash rinse sanitize. |
| 2015-01-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2014-07-23 |
42 |
4-901.11 equipment and utensils, air-drying required for utensils prior to stacking. observed wet tight stacked plastic pans on the drying rack. cdi by unstacking to dry. |
| 2014-07-23 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored below work contact surfaces. obesrved employee beverage stored on food prep table during food prep. cdi by removing beverage. |
| 2014-07-23 |
1 |
2-102.11 demonstration- person-in-charge must be a certified food safety manager. pic not certified. |
| 2014-01-23 |
4 |
2-401.11 eating, drinking, or using tobacco- observed employee beverages stored on food prep surfaces. all employee drinks must be stored covered and below work surfaces. cdi by moving beverage below. |
| 2014-01-23 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability- observed employee personal items stored on work surfaces (cell phones). store personal items away from food contact surfaces. cdi removed phones. |
| 2014-01-23 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager and provide proof of certification. pic not certified. |
| 2013-08-01 |
38 |
2-303.11 prohibition-jewelry- only a solid band ring may be worn when food employees are handling/preparing food. no bracelets. observed employees handlling rte foods and wearing unapproved jewelry. cdi by removing jewelry. |
| 2013-08-01 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- utensils must be properly santized by an approved method. observed sanitizing solution in utensil wash sink testing 0ppm qa. cdi by r |
| 2013-08-01 |
1 |
2-102.12 certified food protection manager- person in charge must be food safety certified by an ansi accredited program and present for inspection by jan. 2014 or 2 point deduction will be taken on next inspection. |
| 2013-02-28 |
20 |
maintain all potentially hazardous cold held foods at 45 degrees f or below. observed chicken breast stored on line cooler with top portion of food product >45 degrees f. chicken breast was stored vertically in container and top portion was above the chil |
| 2013-02-28 |
41 |
observed in-use utensils stored between equipment on line. lay flat on clean surface. |
| 2013-02-28 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |
| 2013-02-28 |
43 |
obsevred single service drink lids stored next to handwash sink. |
| 2013-02-28 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |