| Violation Date |
Code |
Description |
| 2019-01-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee jacket stored on a prep surface. an employee lip balm was stored on main prep line among bags of bread. store employee ite |
| 2019-01-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed an accumulation of food debris/residue on shelves and on equipment throughout facility. cleaning needed and cleaning frequency increased. repeat vio |
| 2019-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in a sanitizer bucket with very little sanitizer. cloths must be submerged in sanitizer. |
| 2019-01-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee preparing food with no hair restraint. all other employees had hats/hair nets. any employee handli |
| 2019-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed several items in cold holding above 41f. see temperature chart. multiple items that were above 41f had been overstacked in containers held in prep top coolers. as of january |
| 2019-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of egg whites in hot holding at 112f. ensure all tcs items in hot holding are held at 135f or above. cdi- egg whites voluntarily discarded. |
| 2019-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink by main prep line blocked by trash can, broom, and dust pan. employee used same handsink to fill a bowl of water to pour on flat top grill used for e |
| 2019-01-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy posted in facility. staff does not have adequate knowledge of each symptom and reportable |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed arugula at 48f, lettuce mix at 51f, romaine lettuce at 54f, and pulled chicken at 52f all in prep cooler. one bag of lettuce mix was in the walk in cooler at 52f. all items s |
| 2018-10-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of food stored on the floor in walk in freezer. remove box from floor. repeat violation. |
| 2018-10-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a trash can stored in front of handsink during inspection. cdi- trash can moved. repeat violation.6-301.14 post a handwash sign at each handsink. observed n |
| 2018-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed on shelves throughout facility and on self serve soda machine. clean shelves and soda machine more frequently to avoid an |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler used for catering orders holding all food between 60f - 64f. ambient air temperature of cooler was 62f. all food in unit was voluntarily discarded and the unit will not be used until a re |
| 2018-06-13 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c observed lime buildup in the interior of the dishmachine. clean dish machine more frequent to prevent lime buildup.general comment: ensure that food contact surfaces are being cleaned as frequent as |
| 2018-06-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards along the make line with deep cuts in them. |
| 2018-06-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c single service cups near the fast lane kiosks and self service area were stored exposed. keep sleeves on cups until point of use or down stack cups as |
| 2018-06-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a couple of food employees prepping foods with wrist restraints on. |
| 2018-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed catered foods being stored on a crate that was not at least 6 inches. cdi- foods were elevated to at least 6 inches on storage sh |
| 2018-06-13 |
31 |
3-501.15 cooling methods - pf prepped sandwiches and salads going out for catering was cooling in side of containers and fully wrapped. catering foods were also cooling while being stacked on top of each other. cooling foods shall be cooled uncovered or |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several prepped sandwiches and salads cold holding in the walk in cooler above 45 degrees. cdi-pic moved these items to the walk in cooler to aggressively cool the item. pic als |
| 2018-06-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed food debris located in hand washing sink. ensure that hand washing sinks are being used for hand washing only. cdi-notified pic of violation and he notified employees to discontinue |
| 2017-12-15 |
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 tomato sofrito date marked for 12/6 and date marked for 21 days. cdi product discarded. observed |
| 2017-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on food preparation counters. make sure to store drinks in a manner where contamination of food/utensils will not occur. cdi dri |
| 2017-12-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p general comment. observed food employee carrying sanitizer bucket and pan of exposed pans together while wearing gloves. cdi pic directed food employee to plac |
| 2017-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment/utensils being stored as clean with food debris. cdi items returned to ware washing. |
| 2017-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the freezer (truck delivered 12/13). make sure to store food at least 6 inches off the floor. |
| 2017-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozzarella in pull out drawer date marked for 12/14 and cold holding at 56 degrees. cdi produt discarded. observed spring mix being stored in flip top with bag not in pan; holdi |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer can dry and work effectively. repeat |
| 2017-12-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drainboards, basins, spray arms etc shall be cleaned every 24 hours, as soon as accumulation occurs or prior to use. observed significant food debris on clean side. make |
| 2017-12-15 |
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 and debris on soda machine and ice machine dispenser. make sure to increase cleaning frequency. |
| 2017-12-15 |
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 food employees wearing watches and rings while performing food preparatin. make sure food employees only wear a plain weddin |
| 2017-08-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -po observed food employee pulling cell phone out of back pocket while doing food preparation; place phone in back pocket and continue with food preparation. cdi food employee directed to wash t |
| 2017-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage on food preparation counter while portioning was occurring. cdi employee beverage moved. |
| 2017-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the far flip top unit reading above 45 degrees. cdi items were able to cool down; all items that did not hit parameters by 5:20 was discarded. |
| 2017-08-18 |
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 lettuce in walk in cooler tightly wrapped and stacked on top of each other |
| 2017-08-18 |
33 |
3-501.13 use approved thawing methods; approved thawing methods in refridgeration, under running water as long as the water is not above 70 degrees, part of the cooking process, or as long as the food is thawed then served immediately. observed chicken an |
| 2017-08-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee performing food preparation without a hair restraint on. cdi food employee placed on hair restraint. |
| 2017-08-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eat products that are potentially hazardous shall be date marked for no more than 7 days depending on time/temperature parameters. obse |
| 2017-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out while drying so sanitizer will work effectively. |
| 2017-08-18 |
43 |
y4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at register and ordering station not protected. make sure to protect the mouth part from potential contamination. repeat |
| 2017-08-18 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed significant build up in ware washing basin and spray arm clogged with food debris. make |
| 2017-08-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed aprons and hats being stored on drying rack and single service shelving. cdi items removed. |
| 2017-08-18 |
41 |
v ) 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 handles laying down on top of the food. make sure not let handles la |
| 2017-06-16 |
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. dust on ceiling above food contact surfaces. |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on ice chute and soda dispensing machine; nonfood contact surfaces. |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves throughout. make sure to keep in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards are need of replacemen |
| 2017-06-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups and soup containers overstacked past holders and not protected. make sure to keep protected to avoid contam |
| 2017-06-16 |
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 container of kale that was cooling tightly covered in walk in cooler stil |
| 2017-06-16 |
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 tomato sofrito being date marked for 21 days. cdi pic adjusted; will follow up with corporate of |
| 2017-06-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored above ready to eat. cdi spoke to pic regarding storage order; will rearrange product. |
| 2017-06-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee not drying ha |
| 2017-02-01 |
15 |
3-306.14 returned food and re-service of food - p food that has been served to a consumer and is returned back may not be used for consumption. observed customer returning a sandwich due to lacking sausage. food employee took place from customer and proc |
| 2017-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink near catering station with food debris and build-up in basin. cdi informed pic that handwashing stations are only for washing hands. |
| 2017-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage being held at 123-128 degrees. cdi pic discarded. repeat but have made some improvement. |
| 2017-02-01 |
6 |
. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, hand |
| 2017-02-01 |
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 tomato sofrito date marked for 21 days; observed no product assessment done for the product to s |
| 2017-02-01 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c a warewashing machine, compartments of sinks and drainboards shall be cleaned throughout the day at a frequency to prevent recontamination of equipment and utensils. observed drainboards where cleani |
| 2017-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking, make sure to spread out equipment and utensils to ensure air drying occurs. |
| 2017-02-01 |
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 employees wearing bracelet, watches and more than a single wedding band. ensure food employees only wear a plain ring to facili |
| 2017-02-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster. *shared facility, will follow-up with other establishments within next inspection.* |
| 2016-09-06 |
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 no written procedures for |
| 2016-09-06 |
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 tomatoe sofrito that was dated for 21 days and not documentation showing it is non-tcs for it to have a shelf life over 4-7 days. |
| 2016-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed feta, sofrito, lettuce, and quinoa that was in reach in units holding above 45f. cdi items either moved for cooling or discarding. |
| 2016-09-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed egg white and sausage and egg held below 135f. cdi items discarded. |
| 2016-04-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink on line with dressings container stored inside and handsink by catering prep area blocked by boxes. cdi items relocated. repeat. |
| 2016-04-14 |
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 sandwhiches for catering that were wrapped and stored in to go boxes whil |
| 2016-04-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine only reach 0ppm. verification required. |
| 2016-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in, walk in, and drying racks that were soiled with debris. |
| 2016-04-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples that were washed with stickers still present on fruit. |
| 2015-12-28 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed backflow prevention device damaged at can wash. -0 points- |
| 2015-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of resurfacing or replacement. 4-501.11 maintain equipment in good repair. observed gaskets on lowboy |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad, lettuce, and cheese stored greater than 45 degrees cdi items taken to walk in to cool see temperature chart. |
| 2015-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand wash sink in back prep area blocked also observed glove and other debris in hand sink. cdi corrected by instruction. |
| 2015-07-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash at prep line. cdi pic replaced paper towels. |
| 2015-07-07 |
45 |
4-501.11 maintain equipment in good repair. handle for hot water broken at prep sink can not be turned on. - 0 points |
| 2015-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous pans wet stacked in clean dish area. - 0 points- |
| 2015-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on countertops throughout kitchen area. cdi pic placed cloths in sanitzer buckets. |
| 2015-07-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer buckets with qac concentration of 50 ppm. cdi pic emptied buckets and refilled. no sanitizer observed at dishwashing machine after repeated priming pic called machine rep to r |
| 2015-01-02 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one box of frozen noodles on freezer floor. cdi - relocated to shelf. |
| 2015-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced ham in cold drawer and portioned steak in flip top hled above 45f. cdi - items relocated to walk in cooler for rapid cool down; discussed food stacked above chill line with staff. |
| 2015-01-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wipinig cloth stored on low shlef. cdi - relocated to sanitizing solution. repeat violation. |
| 2014-09-15 |
52 |
5-501.110 - discarded item shall be stored in receptacles or waste handling units so they are inaccessible to insects and rodents. excessive amount of trash and cardboard stored by back door. staff relocated trash to dumpster. |
| 2014-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter next to bar sink and inside bar sink. |
| 2014-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up inside soda nozzles and tea nozzles. pic indicated nozzles are soaked nightly but not scrubbed. staff will clean by end of lunch. vr -will return with |
| 2014-03-13 |
4 |
2-401.11 observed an employee drink stored above washed/partially cut tomatoes in the prep sink today. drink discarded to correct. |
| 2014-03-13 |
14 |
maintain chlorine sanitizer at 50-100ppm. observed 0ppm being dispensed from the dish machine. 3 comp. sink set up today as an alternative and ecolab was called.4-501.114 food contact surfaces must be clean. observed build up today inside of the ice ma |
| 2014-03-13 |
30 |
see.#27 for haccp and variance information.8-103.11 |
| 2014-03-13 |
31 |
observed slice and prerolled deli meat that had just been cut being cooled on the open top make table. cool foods rapidly using equipment that will ensure this. product moved to the bottom of the unit today to correct.3-501.15 |
| 2014-03-13 |
27 |
observed cook-chill process used on soups today and no haccp plan is in place. provide a haccp plan for this procedure and a variance if the haccp plan does not meet the criteria set out in 3-502.12.8-201.13 |
| 2014-03-13 |
38 |
observed food service employees with bracelets and watches on today. food service employees are limited to a single wedding band on their hands and wrists- no other watches, bracelts, or rings allowed.2-303.11 |
| 2014-03-13 |
45 |
repair leaking faucet on the 3 comp. sink. |
| 2014-03-13 |
47 |
clean racks used to proof bread and behind the ice machine. |
| 2014-03-13 |
35 |
observed no allergen information of prepackaged breads and pastrys offered for grab-n-go up front. provide allergens contained in each product. vr in 10 days.3-602.11 |
| 2013-08-01 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter under cutting board. |
| 2013-08-01 |
31 |
ensure proper methods are used for cooling tcs foods. observed lettuce, tomato cooling in deep portions in top of prep cooler, cdi by moving to walk-in. |
| 2013-08-01 |
27 |
when using a specialized food process, ensure that haccp plan is properly implemented and all parameters of 3-502.12 (d) are followed. constant monitoring thermometer must be present on refrigeration and additional cooling parameters must be met. observ |
| 2013-08-01 |
18 |
3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed bagged soup 50f after cooling overnight, cdi by discarding. |
| 2013-08-01 |
17 |
ensure all food that is previously cooked and cooled is rapidly reheated to at least 165f within 2 hours. observed french onion soup 140f, tomato soup 135f, chowder 130f, broccoli soup 150f after reheatig in rethermalizer 3 hours, cdi by discarding. ret |
| 2013-08-01 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed multiple employees changing gloves frequently without washing hands, cdi by instructing employees to wash hands before |
| 2013-01-04 |
17 |
ensure that all time/temperature control for safety foods that are reheated reach 165f within 2 hours. observed chicken noodle soup reheated to 156-160f after 2-3 hours; cdi by discarding. do not overfill rethermalizer; follow proper procedure to ensure |
| 2013-01-04 |
8 |
ensure that paper towels are available at handsinka at all times. observed paper towels missing at one handsink; cdi by refilling. |
| 2013-01-04 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee touching sandwich with bare hands |
| 2013-01-04 |
27 |
all food establishments that package food using cook-chill process must have a haccp plan with information specified in 8-201.14 (d). establishments must also have operational procedures and training programs which meet requirements of 3-502.12 (b)(5) an |
| 2013-01-04 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk; open bags of spinach and lettuce with no date marking; cdi by instruction. |
| 2013-01-04 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed multiple employees putting on gloves without first washing hands; cdi by instruction. |