| Violation Date |
Code |
Description |
| 2019-01-14 |
53 |
6-201.16 wall and ceiling coverings and coatings - observed acoustic ceiling tiles over ware washing area in kitchen. replace tiles with washable tiles such as vinyl coated ceiling tiles. |
| 2019-01-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2019-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved meatballs on line hot hold < 135f. cdi reheated. |
| 2019-01-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine on ice deflector.cdi by wash, rinse, sanitize.4-601.11(a) equipment food contact surfaces and utensils shall be clean |
| 2019-01-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep table during food prep.cdi stored below table top. |
| 2019-01-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not certified food manager. |
| 2018-07-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified manager. |
| 2018-07-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on tomato slicer stored as clean.cdi by wash, rinse, and sanitize. |
| 2018-07-05 |
37 |
3-306.11 food display-preventing contamination by consumers - pobserved tea dispenser in-use without lid .cdi added lid to dispenser. |
| 2018-07-05 |
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.obsevred ice scoop stored on dirty surface top of ice machine. |
| 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 employee preparing sandwich while wearing watch on arm. |
| 2018-07-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved test strips to be water damaged and expired (2014)cdi - replaced with new test strips |
| 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 black residue build-up inside 3 compartment sink. |
| 2018-07-05 |
53 |
6-201.16 wall and ceiling coverings and coatings - observed acoustic ceiling tiles over ware washing area in kitchen. |
| 2018-07-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-01-02 |
53 |
6-201.16 wall and ceiling coverings and coatings - cobserved acoustic ceiling tiles over ware washing area.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. |
| 2018-01-02 |
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 on underside of soda fountain dispenser.observed build-up on surface of 3 compartment sink (inside middle compartment). |
| 2018-01-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved test strips to be water damaged.cdi replaced with new test strips. |
| 2018-01-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the floor of walk-in cooler. |
| 2018-01-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep table.cdi by placing below table top. |
| 2018-01-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-07-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-07-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of meatballs on service line steam table < 135f. steam table dial setting too low. cdi by voluntary discard by pic. steam table setting adjusted by pic. |
| 2017-07-21 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - observed 1 dead american cockroach in back kitchen area. |
| 2017-07-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken stored on the walk-in cooler floor. |
| 2017-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing stored with open containers of food in walk-in freezer. |
| 2017-01-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf no hot water in facility. pic has called for repair service for hot water heater. cdi - pic will voluntarily close establishment until hot water heater is repaired. |
| 2017-01-09 |
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 manual warewashing with 84f hot water. |
| 2017-01-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed 84f hot water at handwash sinks. employees are not washing hands with 100f water. cdi - pic will voluntarily close establishment until hot water heater is repaired. (v. parker)*pic must conta |
| 2016-07-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed catering single use supplies stored in boxes on floor of storage room. remove from floor. |
| 2016-01-11 |
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 heavy build up on floor of storage room. improve |
| 2016-01-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed cell phone on prep counter upon arrival. cdi- cell phone was moved. |
| 2015-08-07 |
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 debris build up around storage area in back. mov |
| 2015-02-11 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. organize boxes and paperwork in the back area. discard any items that are not used and store all other items off the floor and so that the pe |
| 2014-08-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. replace the missing internal thermometer inside the walk in cooler. |
| 2014-08-20 |
53 |
6-501.12 cleaning, frequency and restrictions - cthe floor near the back door storage area has a sticky build up. observed build up on the floor underneath shelving units. |
| 2014-04-25 |
45 |
maintain food contact surfaces smooth and easily cleanable. observed the sandwich line cutting boards gouged and no longer easily cleanable. |
| 2014-04-25 |
26 |
properly label all working containers of chemicals. observed a spray bottle with purple liquid not labeled. |
| 2013-08-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingstore all cold holding products at 45f or below (41f and below after 1/1/19). observed the sandwich prep line not turned on and all products |
| 2013-08-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain sanitizer at the correct concentration. observed dishes soaking in quat sanitizer at 0-100ppm in the 3 compartment sink. fresh |
| 2013-04-05 |
46 |
maintain wash water at the 3 comp sink at 110f. observed water at 76f. wash water was changed during inspection. |
| 2013-04-05 |
26 |
maintain sanitizer at between 150-400ppm. observed sanitizer at >500ppm at the 3 comp sink. sanitizer was remade and diluted with water to 200-300ppm. |
| 2012-11-20 |
43 |
maintain the single service drinking cups in the plastic sleeves. |
| 2012-11-20 |
20 |
maintain all cold temps at or below 41f; however 45f and below will be accepted until 41f is phased in over the next 6 years. observed pepperoni; salami and ham on the prep line above 45f. the containers were possibly overfilled. the overfill was removed |
| 2012-11-20 |
14 |
maintain quat sanitizer at proper concentration (150-400ppm). observed super san quat sanitizer in the 3 comp sink at 500ppm. cdi- sanitizer was diluted to 400ppm; but may need to serviced to adjust the concentration at the dispenser. |