| Violation Date |
Code |
Description |
| 2018-10-19 |
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 damaged cabinetry where hot water/coffee maker is located, damaged/loose floo |
| 2018-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on plastic shelving in the walk in cooler. |
| 2018-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the flip top reach in cooler near the grill. improvements made to equipment repair since last inspection therefore no point escalation. |
| 2018-10-19 |
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 soiled dry wiping cloth stored on flip top cooler cutting board. |
| 2018-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in dining area and kitchen area of restaurant. |
| 2018-10-19 |
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 no food labels f |
| 2018-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory on menu board after employee indicated eggs can be served any style. cd |
| 2018-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cold-smoked salmon stored above jalapenos in the walk in cooler and raw bacon stored over ready-to-eat vegetables in a flip top cooler. cdi- storage was rearranged.3-304.15(a) d |
| 2018-06-08 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility selling uncooked salmon without letters of guarantee on site. vr required. |
| 2018-06-08 |
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 facility using tphc for cr |
| 2018-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats throughout the facility. |
| 2018-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods cold holding above 45f in the walk in cooler and at the flip top cooler near the flat top grill. facility voluntarily closed and contacted a service technici |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on plastic shelving in the walk in cooler and on a shelving unit above the 1 compartment prep. sink. |
| 2018-06-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the spray bar at the 3 compartment sink. |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed a torn/damaged gasket at the flip top reach in cooler near the flat-top grill and a walk in cooler with an ambient air temperature of 51f. |
| 2018-01-26 |
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 loose baseboard tiles at the kitchen entrance wall. repeat -1- |
| 2018-01-26 |
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 employee handling payments and preparing food with watch present on arm. -0- |
| 2018-01-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed gap under the rear exit. -2- repeat |
| 2018-01-26 |
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 pic not able to locate tphc |
| 2017-11-03 |
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 broken and loosened floor tiles in the kitchen, missing ceiling tiles in the k |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed floor of the walk in cooler separating, rusting and peeling back at the doorway. -2- repeat |
| 2017-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee at beginning of inspection. -0- |
| 2017-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the bagel station.6-202.15 protect outer openings of establishment from insect or rodent entry. observed gap under the exit near the restrooms. -1- |
| 2017-11-03 |
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 unlabeled shaker of spice at the cook line over the flip top. 3-602.11 food packaged on premises for customer self service |
| 2017-11-03 |
14 |
4-703.11 (c)(3) hot water and chemical-methods - p chemical sanitizing solutions shall have a contact time of no less than 30 seconds. observed food employee wiping on sanitizer and then attempt to resume washing produce without allowing the proper contac |
| 2017-11-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes stored on walk in shelf over rte food and drinks. cdi - pic reversed storage order. -0- |
| 2017-08-16 |
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 employee plating food while wearing watch. -0- |
| 2017-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on cutting board used for bagel staging. cdi - pic used deli paper. -3- repeat |
| 2017-08-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling payments and then preparing food orders at front counter without washing hands. cdi - pic instructed handwashing. -0- |
| 2017-08-16 |
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 loose floor tiles with water underneath. -.5- repeat |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusted, separating floor in the walk in cooler. -1- repeat |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub pad stored in the handsink at the rear of the facility and wiping cloths stored in the basin of the handsink at the front of the facility. cdi - pic clean |
| 2017-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bagel staging taking place directly on prep table with dried egg and butter present and rte products touching soiled cutting boards. cdi - pic moved b |
| 2017-03-29 |
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 unlabeled sliced meats and opened containers of cream cheese. observed inconsistent date marking |
| 2017-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabels sanitizer spray bottle and buckets. -0- |
| 2017-03-29 |
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 nuts, crumbles and other items in the dry storage area for cream cheese without label station what is inside. 3-602.11 (b) |
| 2017-03-29 |
37 |
3-305.12 (f) food storage, prohibited areas - c food shall not be stored under sewer lines. observed cinnamon and sugar, and other bagel ingredients stored under sink drain near the bagel cooker. -0- |
| 2017-03-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap at the bottom of the rear exit. either install sweeper or install a backdoor that seals correctly. -2- repeat |
| 2017-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in the basin of the handsink at the front. -0- |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink and scoops with water buildup in the scoop section. -0- |
| 2017-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed peeling metal around the walk in freezer and broken latch mechanism on the walk in freezer door being held together with screwdriver. -0- |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark buildup on the interior walls and doors of the walk in cooler, buildup on the backsplash panel and ice chute of the soda dispenser and buildup |
| 2017-03-29 |
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 damaged ceiling tiles in the restrooms and in the dining room. observed |
| 2017-03-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on arm of food employee. -0- |
| 2017-01-11 |
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 butter spread at room tempe |
| 2017-01-11 |
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 expired roast beef with date mark 01/09/2017, inconsistent system of date marking and items prep |
| 2017-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink used as dump sink for sanitizer buckets. cdi - pic corrected employee and reminded him that handsinks are only for handwashing. -0- |
| 2017-01-11 |
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 cooked asparagus and mushrooms cooling at room temp at 109f. cdi - pic pla |
| 2017-01-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap under the rear exit door. install threshold and door sweep if needed to prevent pest entry. -2- repeat |
| 2017-01-11 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0- |
| 2017-01-11 |
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 no labels on squeeze bottles of condiments on the cook line. label these with the common name of the food. -0- |
| 2016-08-04 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed cracked floor and baseboard tiles. repair floors where needed. repeat. wall and ceiling coverings and coatings - c: observed walls and ceiling tiles heavily stained throughou |
| 2016-08-04 |
45 |
45 4-502.11(a) maintain utensils in good repair. observed wooden cutting boards being used for baking bagels. observed wood used for bagels. wood is not approved unless it is hard maple or equivalent. must provide documentation or remove. repeat. 4-501.11 |
| 2016-08-04 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap under the rear exit door. install threshold and door sweep if needed to prevent pest entry. repeat |
| 2016-08-04 |
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 cookies and brown |
| 2016-08-04 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed residental only hot shot fly spray. cdi- discarded. contcat pest control for all pest issues. |
| 2016-08-04 |
22 |
i -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 butter held out a room te |
| 2016-08-04 |
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 turkey , roast beef, and macaroni salad with no date marks. cdi-pic placed date on foods. repeat |
| 2016-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cold smoked salmon stored above ready-to-eat foods in the walk-in cooler. cdi- moved to the bottom shelf. |
| 2016-04-18 |
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 ham and cooked ready-to-eat sausage in the prep cooler at the grill from yesterday with no date mark. cdi-pic placed date on foods |
| 2016-04-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed in the women's restroom. cdi- paper towels were placed in the restroom. |
| 2016-04-18 |
22 |
i -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 butter held out a room te |
| 2016-04-18 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed cracked floor and baseboard tiles. repair floors where needed. repeat.6-201.16 wall and ceiling coverings and coatings - c: observed damaged ceiling tiles near the oven. repl |
| 2016-04-18 |
45 |
45 4-502.11(a) maintain utensils in good repair. observed wooden cutting boards being used for baking bagels. observed wood used for bagels. wood is not approved unless it is hard maple or equivalent. must provide documentation or remove. repeat.4-501.11 |
| 2016-04-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap under the rear exit door. install threshold and door sweep if needed to prevent pest entry. |
| 2016-02-04 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floors where needed(baseboards).6-201.11 floors, walls and ceilings-cleanability - c: clean floors and ceilings where needed.6-201.16 wall and ceiling coverings and coatings - c: |
| 2016-02-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving where needed especially in bagel baking area. |
| 2016-02-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. provide sanitizer test kit. |
| 2016-02-04 |
45 |
4-502.11(a) maintain utensils in good repair. observed wooden cutting boards being used for baking bagels. wood is not approved unless it is hard maple or equivalent. must provide documentation or remove. |
| 2016-02-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: discontinue storing chemicals with container of seasonings/food on shelf near oven. keep all chemicals stored separated. |
| 2016-02-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: discontinue storing items in hand sink. hand sinks must be free of items. chemicals and wipe cloths. cdi-removed |
| 2015-10-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: discontinue storing items in hand sink. (chain and wipe cloth) cdi-removed |
| 2015-10-07 |
12 |
3-402.11 parasite destruction - p: salmon used for bagels need to obtain a parasite destruction letter from distributer. |
| 2015-10-07 |
47 |
4-602.13 nonfood contact surfaces - c: clean inside bagel case. clean shelving. |
| 2015-10-07 |
54 |
remove household equipment (vaccuum) should not be stored in kitchen. |
| 2015-10-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor throughout against baseboards and under equipment. clean ceiling and replace bulking/melting tiles. repair hvac vent in restroom. attach doorsweep to back door. must not be able to see visi |
| 2015-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multipl containers of flavored cream cheese holding at 50f in flip top 2 and cut lettuce holding at 50f in the bottom of the same unit; other foods were holding at 42f - 45f. cd |
| 2015-06-26 |
8 |
general comment6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available at handsink upon entering the kitchen. cdi - restocked. |
| 2015-06-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed strawberries and celery above portioned cups of chicken salad and unwashed melons stored above gallon jugs of orange juice. cdi - staff began rearranging during the inspection. |
| 2015-06-26 |
31 |
general comment3-501.15 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 egg salad prepared today and placed in flip top to cool. cd |
| 2015-06-26 |
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. scoops stored with handles burried in dry product. cdi - scoops reinserted with |
| 2015-06-26 |
45 |
general comment4-501.11 maintain equipment in good repair. cooler door hinge broken on flip top 2 causing door to hang and not seal properly. repair hinge and door. |
| 2015-06-26 |
53 |
general comment6-502.12 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. walk in cooler floors are rusty and have c |
| 2015-06-26 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on cutting board at sanwich station. cdi - relocated to sanitizer bucket. |
| 2015-02-16 |
52 |
general comment5-501.114 ensure drain plug on dumpsters, waste containers is in place. one dumpster missing drain plug; two of the three dumpsters cracked at bottom and leaking. notify solid waste service provider that dumpsters are damaged and need to be |
| 2015-02-16 |
46 |
general comment4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water at 91f during manual ware washing. cdi - wash water drained and refilled at 118f. |
| 2015-02-16 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gasket on one low prep cooler. replace. |
| 2015-02-16 |
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. scoops stored in dry goods contianers with handles contacting food. cdi - scoops |
| 2015-02-16 |
26 |
| 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottles not labeled. cdi - bottles labeled during the inspection. repeat violation. |
| 2015-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on edge of ice chute and back of slicer blade. cdi - both items cleaned during the inspection. |
| 2015-02-16 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce items stored above ready to eat items in walk in cooler. cdi - cooler rearranged with unwashed produce stored below ready to items. |
| 2014-10-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed an employee using the same gloves while cracking eggs and then handling ready to eat food. this requires gloves to be discarded and hand washing. |
| 2014-10-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge during todays inspection is not certified. |
| 2014-10-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the small fliptop unit with eggs and deli meat was holding as warm as 55f. food removed. return visit required. . observed 2 of the 3 milk dispensers for coffee were holdi |
| 2014-10-08 |
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 the floor ties breaking around the oven. repair. |
| 2014-10-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters when not in use. |
| 2014-10-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed unlabeled chemical spray bottles. cdi. |
| 2014-04-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility has the correct statement on the menu boards however egg items have not been identified. identify these items by placing an |
| 2014-04-04 |
20 |
. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain foods requiring cold holding at 45f or below. observed uncooked bacon on the counter at 58f. cdi - moved to refrigeratio |
| 2014-04-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at approved levels. observed sanitizer buckets at near 0 ppm. they were refilled and still under 100 ppm qu |
| 2013-11-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c. floors should be cleaned as often as necessary to prevent debris accumulation. observed debris collecting under shelves, prep tables, equipment, etc. |
| 2013-11-20 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf. the temperature of the water in the manual wash compartment of 3-comp sink must be 110f. temperature at 95f. cdi water was drained and compartment refilled to proper temperature |
| 2013-11-20 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-11-20 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed numerous foods made in facility, packaged, off |
| 2013-11-20 |
23 |
. 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. |
| 2013-11-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2013-11-20 |
2 |
2-103.11 (m) person in charge-duties - pf. employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. pic went over handout with staff and handout was signed by employe |
| 2013-04-16 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on bulk food bins. |
| 2013-04-16 |
39 |
3-304.14-ensure proper wet wipoing cloth storage. observed wet wiping cloths in hand sink and on cutting board. cdi-wet wiping cloths were put in containers of sanitizer. |
| 2013-04-16 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed food residue on walk-in cooler and freezer floors. |
| 2013-01-15 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on exteriors of bulk food bins. |
| 2013-01-15 |
41 |
3-304.12-utensils must be stored in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food. observed scoop handles in contact with sugar in bulk food bins. |
| 2013-01-15 |
39 |
3-304.14-store wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on prep surfaces. cdi-wiping cloths were put in sanitizer buckets. |
| 2013-01-15 |
20 |
3-501.16-time/temperature control for safety food cold holding. maintain all foods at 45f or below. observed chicken salad 48f; egg salad 47f; tuna salad 46f in reach-in cooler and strawberry cream cheeese 54f. cdi-these products were voluntarily disca |
| 2013-01-15 |
4 |
2-401.11- employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection c |
| 2012-10-08 |
54 |
observed missing light shields in walk-in freezer and ceiling lights above bagel oven. |
| 2012-10-08 |
47 |
observed food residue on bulk food bin lids. |
| 2012-10-08 |
39 |
observed soiled wiping cloths stored on cutting boards. |
| 2012-10-08 |
20 |
observed strawberry cream cheese 50f; honey almond cream cheese 54f; vegetable cream cheese 50f and cooked sausage 50f in top of reach-in cooler. cdi-cream cheeses and sausage were put in the cooler to cool to 45f or below. do not over stack foods in co |
| 2012-10-08 |
14 |
observed dried food resisue on knives;ladles and tomato slicer. cdi-knives; ladles and tomato slicer were cleaned and sanitized. |