| Violation Date |
Code |
Description |
| 2018-11-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-11-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single-service cups stored in a way not preventing from contamination. keep in plastic sleeves. |
| 2018-11-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt shaker not labeled. |
| 2018-11-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.cup of bread seasoning not protected from physical contaminants. |
| 2018-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfone employee could not name any of reportable illnesses. cdi- discussed with employee and pic. copy of health policy given. |
| 2018-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored over food equipment at drying rack. |
| 2018-02-07 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed 2 hand washing sinks with hot water below 100 in prep area. vr by 2/16. |
| 2018-02-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed hot dogs hot held at 111 degrees f. cdi, hot dogs reheated to required temperature. |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese in flip top prep unit at 47 degrees f and pepperoni held in unit at 49 degrees f. cdi, foods transferred to prep refrigerator to cool. vr required to ensure that refrig |
| 2018-02-07 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen hanging from wall.4-901.11 equipment and utensils, air-drying required - c - observed coffee urns not being air dried on storage rack after cleaning. |
| 2018-02-07 |
6 |
2-301.15 where to wash - pf - observed food employee touch face then not wash hands. cdi by instruction. |
| 2018-02-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed flip top prep unit not holding required temperature and registering 54 degrees f ambient air temperature. |
| 2018-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil residue accumulating on storage shelving. |
| 2018-02-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed floor of prep area in need of cleaning. |
| 2018-02-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store boxes of single-service articles 6 inches from ground. observed box of single-service cardboard boxes stored on ground. |
| 2017-07-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish racks with damage. replace as needed. |
| 2017-07-13 |
36 |
6-501.111 controlling pests - pf - observed several flies in dining area and in food prep areas. pic stated that facility received pest treatment by copesan pest control and showed log book that they were on-site on 6/30. verification return required by 7 |
| 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 open package of hot dogs not date marked in reach in refrigerator that operator suspected was |
| 2017-07-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed soap missing from middle dispenser at 1 handwashing sink in men's restroom.5-205.11 using a handwashing sink-operation and maintenance - pf - observed a plastic container stored in fro |
| 2017-03-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water at 61 degrees f at handwashing sink in family restroom. cdi, hot water heater at sink repaired by maintenance while on-site. |
| 2017-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f and above. observed hot dog hot held at 122 degree f at hot dog roller. cdi, operator transferred hot dogs to continue reheating on unit. |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed milk and half and half stored in thermolized insulated dispensing units above 45 degrees f. cdi, operator voluntarily discarded half and half as well as the milk. |
| 2017-03-30 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c - invert clean single-service articles so handling of food and lip contact surface is prevented. observed single-service fork utensils not properly inverted at beverage area.4-803.11 storage |
| 2017-03-30 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed pizzas labeled |
| 2016-11-03 |
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 tongs stored in soiled area against hot dog hot hold unit. |
| 2016-11-03 |
6 |
2-301.12 cleaning procedure - p - observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. cdi by instruction.2-301.14 when to wash - p - wash hands before donning gloves. observed a food employee begin to put on gloves wit |
| 2016-11-03 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed sanitizer from dispenser, sanitizer vat of 3 compartment sink, and spray bottle over 400ppm. operator diluting sanitizer to required concentration until di |
| 2016-11-03 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed 1 plastic container cracked on top of ice machine. cdi, operator removed item from use. |
| 2016-11-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles in a clean, dry area. observed single-towels stored in splash zone behind hand washing sinks. |
| 2016-11-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary. observed rinse vat of 3 compartment sink accumulating soil residues. |
| 2016-11-03 |
49 |
5-205.15 system maintained in good repair - p - observed drain below 3 compartment sink slow draining and employee not able to release water from sink vat without stopping process. verification return to ensure that drain is properly draining waste water. |
| 2016-11-03 |
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 food establishment accumulating debris and soil in hard to reach area under storage shelving. |
| 2016-04-20 |
51 |
6-302.11 toilet tissue, availability - pf - toilet tissue shall be provided in toilet rooms. observed no tissue paper left in 1st stall in women's restroom. cdi by instruction. |
| 2016-04-20 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed sauce and residue accumulating on equipment behind front counter. |
| 2016-04-20 |
35 |
{3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of conten,ts, name and place of business and major food allergens. -pf - observed marinara sauc |
| 2016-04-20 |
8 |
6-301.12 hand drying provision - pf - handwashing sinks shall be supplied with disposable towels or another means to dry hands. observed no disposable towels left at handwashing sink in kitchen. cdi, hand towels provided during inspection. |
| 2016-04-20 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. cdi by instruction. |
| 2015-07-28 |
53 |
6-201.16 wall and ceiling coverings and coatings - c- except for dry storage areas. ceilings shall be constructed of nonabsorbant materials. observed absorbant ceiling tiles over refrigeration and food prep areas in kitchen.6-201.11 floors, walls and ceil |
| 2015-07-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed digital final rinse temperature gauge reaching 179 and 177 after 2 cycles were run at high temp dish machine. thermolabel turned color after cycle ran. ensure that gauge is properly cali |
| 2015-07-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed aluminum trays and other single-service articles removed from original plastic packaging and unprotected. store single-service in original protective pac |
| 2015-07-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed several spray bottles of toxic cleaners stored on rack above ice machine and handwashing sink. observed cleaners stored on drainboard of 3 compartment sink. cdi, toxic substances relocat |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the sink on the starbucks side. replace gasket. |
| 2015-04-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - observed straws and lids stored under the sink on the starbucks side. cdi - pic kelly moved items to dry storage. |
| 2014-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed 6 boxes stored on the floor. |
| 2014-12-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lip pieces exposed. |
| 2014-12-19 |
47 |
to 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves collecting residue. |
| 2013-12-04 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dust build up on ceiling vent over the pizza oven. cleaning is needed. |
| 2013-12-04 |
45 |
4-205.10 food equipment, certification and classification - c. one non food grade container being used to store dry seasoning. food item stored in direct contact with container. food grade liner bag being used in other containers. cdi- verbal correction. |
| 2013-12-04 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service food containers and cups stored at various locations not protected during storage. cdi- discussed storage options with operator. |
| 2013-12-04 |
35 |
3-302.12 food storage containers identified with common name of food - c. two containers of in use dry seasonings at oven area not labeled per the rule requirement. containers were labeled with dates only. cdi- verbal correction; label with common name. |
| 2013-04-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. filters over pizza oven and gaskets in prep coolers on the cafe side need to be cleaned of dust and dried debris. |
| 2013-04-04 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. coffee filters on sta |
| 2013-04-04 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. container of sanitizer on the starbucks side of fa |
| 2013-04-04 |
1 |
certified food protection manager shall be on site at all hours of facility operational hours and provide verification of training. no one on site today during inspection. mchd certificates for two employee's posted. |
| 2012-11-15 |
45 |
food contact utensils and containers must be easily cleanable; approved for food use. two multi-use storage containers being used to store large amounts of dry good mixes. verbal advisement as to options for storing bulk dry goods. |
| 2012-11-15 |
43 |
protect single service items in storage and display. single service cups at front counter not protected; stored next to register without dispenser or plastic sleeve. store single service items to prevent contamination. |
| 2012-11-15 |
14 |
maintain food contact equipment clean to sight and touch. dried food debris in the interior bottoms of reach in coolers and freezers. cdi- verbal education as to rule requirement. |
| 2012-11-15 |
1 |
certified food protection manager must be on site at all operational hours. no one on site today with food safety training verification. two certificates posted; but neither employee on site today. cdi- verbal education as to rule requirement. handout pro |