| Violation Date |
Code |
Description |
| 2018-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers without identifying label. |
| 2018-06-28 |
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 deli meat and cheese cooling at under counter cooler. cdi, foods moved to |
| 2018-06-28 |
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 items on tphc not labeled w |
| 2017-08-08 |
45 |
repeat4-501.11mainta.in equipment in good repair.observed counter top extemely damaged in need of repair at steam table. |
| 2017-08-08 |
38 |
no points deducted2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous staff members wearing watches and bracelets during food prep. |
| 2017-08-08 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed numerous live roaches in back kitchen area (adult, juvenile). |
| 2017-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, ham and cheese, ham, eggs all over stocked in prep cooler unit measuring above 45f (see temp chart). cdi all items discarded and new product provided portioned corr |
| 2017-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-04-24 |
22 |
repeat3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no written procedures o |
| 2017-04-24 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen area. |
| 2017-04-24 |
38 |
no points deducted2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial finge |
| 2017-04-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c; observed numerous containers stacked wet in kitchen area. |
| 2017-04-24 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged /stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed damaged counte |
| 2017-04-24 |
47 |
no points deducted4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed general cleaning needed on stationary equipment throughout. |
| 2016-11-14 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed damaged count |
| 2016-11-14 |
36 |
no points deducted6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen area. |
| 2016-11-14 |
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/pfobserved no written procedures on sit |
| 2016-11-14 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut tomatoes, sliced ham, sliced cheese stored on prep cooler measuring 47-51f, cdi all items placed into reach-in unit to cool back down to required holding temps. |
| 2016-05-19 |
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 leaf lettuce cooling in reach in cooler tightly covered. lettuce was coo |
| 2016-05-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 damaged thermometers in reach in #2. cdi: new thermometer provided in cooler. |
| 2016-05-19 |
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 tong handles touching turkey in container. cdi: handles moved as to no |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in front prep cooler holding above 45f. cdi: items rapidly cooled or discarded based on prep time. |
| 2016-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed 2 reach in coolers holding at 49f and 50f. observed front prep cooler holding at 49f. cdi: maintenance called during inspection and maintenance rectified issues during inspection. |
| 2016-05-19 |
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 vent covers in facility rusted. |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked at 3-comp sink |
| 2015-12-30 |
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 in use knives stored under cutting board. cdi- removed |
| 2015-12-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloths soiled in sanitizer. cdi- removed; cleaned |
| 2015-12-30 |
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 tomatoes and deli meats cooling in refrigeration at 55 f unvented. cdi |
| 2015-12-30 |
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 tphc labeled as 6 hours. cd |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs cold held foods above 50 f in prep units though ambient air temps were 45 f or less. cdi- removed to flash cool |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. multiple food items at front prep coolers not under temperature control. cdi- operator sharon sloan advised items continuously re-stocked. all items removed; placed in large coolers for |
| 2014-12-04 |
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. containers of lettuce in salad cooler tightly covered and/ or double wrapped durin |
| 2014-12-04 |
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. handles of two tongs stored down on food. cdi- operator corrected storage. |
| 2014-12-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. lids for prep coolers stored on the floor. cdi- operator had lids cleaned and placed on shelf for storage. |
| 2014-12-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing hair restraint while preparing food. cdi- employee put on hair restraint. |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on handles of counter top equipment. cleaning is needed. |
| 2014-12-04 |
54 |
6-303.11 intensity-lighting - c. lighting in reach in salad cooler not provided. cdi- verbal correction. |
| 2014-12-04 |
45 |
4-501.11 maintain equipment in good repair. supporting legs on reach in cooler damaged. metal pans being used to hold up cooler. cdi- repair |
| 2014-05-21 |
54 |
6-303.11 intensity-lighting - c. lighting in large reach in cooler (salad storage) not operational. repair lighting. |
| 2014-05-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried residue in hard to reach areas of storage and under large equipment. cleaning is needed. |
| 2014-05-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. more than five containers with stickers and sticker residue on them stored at clean area in warewashing area. cdi- containers removed; discussed |
| 2014-05-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths stored in soapy water at front counter area. cdi- verbal correction as to requirement to store cloths in sanitizer, and education as to temperature requirements for wash in place procedures. |
| 2014-05-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. pan of chicken in hot hold well not under temperature control. operator troy alston advised chicken is to be heated in microwave and then plac |
| 2013-05-17 |
53 |
physical facilities shall be maintained in good repair. observed some damaged floor tiles in food service area. |
| 2013-05-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving in 2 door reach-in unit in need of cleaning. observed the hood over hot wells dusty and in need of cleaning. |
| 2013-05-17 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed rusting shelving in reach-in coo |
| 2012-10-25 |
20 |
(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 (41?f) or less if: p (i) the equipm |
| 2012-10-25 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed display refrigeration case not operating properly (foods not maintained at 45 f and below). |
| 2012-10-25 |
45 |
|
| 2012-10-25 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed dipping well used for gelato scoops with a build-up of soil and mold. |