| Violation Date |
Code |
Description |
| 2018-08-16 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. *service request # 88206 investigated during inspection* |
| 2018-08-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty shelves in the reach in cooler by the back room and on the drying rack above the 3 compartment sink. resurface/replace shelves. |
| 2018-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies throughout the facility. make sure to keep all doors closed; contact the pest management company to help mitigate the issue. |
| 2018-08-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack raw shell eggs with gloves then touch cooked ham and diced onions with the same gloves. cdi - explained the violation to the emplo |
| 2018-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored on the food prep sink. cdi - drink was removed. |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contactsurfaces collecting food debris throughout facility. clean hard to reach areas underneath, between and behind equipment, shelving and |
| 2018-02-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. provide new air thermometer in delfield glass cooler. |
| 2018-02-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer with no label. cdi-labeled. |
| 2018-02-08 |
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 eggs on tphc and held past |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese and lettuce above 45f due to being overstacked in pan in open top unit. cdi-discarded. |
| 2018-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils stored clean in drawers with food debris. cdi-taken to be re-cleaned. |
| 2018-02-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rags stored in hand sink. cdi-removed. |
| 2017-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage gravy holding below 135f. see temperature chart. cdi-product voluntarily discarded. |
| 2017-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on counter tops. cdi-cloths placed in sanitizer buckets. |
| 2017-10-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed food containers stored directly on a soiled shelf and not in a protective sleeve. |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked on the drying rack. ' |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contactsurfaces collecting food debris throughout facility. clean hard to reach areas underneath, between and behind equipment, shelving and |
| 2017-10-31 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow draininage at dish machine handwashing sink and a sewage back-up on the outside can wash basin. obtain the services of a certified plumber for repairs.observed an odor near 3 compartment sink. ens |
| 2017-05-09 |
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. observed floors in walk-in cooler and freezer in need of |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris throughout facility. clean hard to reach areas underneath, between and behind equipment, shelving an |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in coolers. observed rusted shelves in equipment throughout facility. observed reach-in cooler doors not properly closing, doors opening when other doors are closed. re |
| 2017-05-09 |
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 food wearing bangle bracelets and rings. cdi-jewelry removed. |
| 2017-05-09 |
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 containers of sugar, salt, pepper not labeled as required. cdi-containers labeled. |
| 2017-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed reserved grits hot holding below 135f. (see temperature chart). cdi-grits voluntarily discarded. |
| 2017-05-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled plates and utensils stored as clean. cdi-items sent to dish machine to be rewashed. |
| 2016-10-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored uncovered in areas that could contaminate customer food items. cdi beverages voluntarily discarded. |
| 2016-10-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed two employees handle soiled dishes then return to food service |
| 2016-10-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in back prep area. cdi papertowels added. |
| 2016-10-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching proper final rinse temp. cdi 3 compartment sink prepared. facility switched to single service items. maintanen |
| 2016-10-25 |
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 two bags of lettuce and several containers of milk not date marked. cdi containers labeled. |
| 2016-10-25 |
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 eggs on tphc not labeled w |
| 2016-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in coolers. observed rusted shelves in equipment throughout facility. observed reach-in cooler doors not properly closing, doors opening when other doors are closed. |
| 2016-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several buckets of sanitizer for wet wiping cloths at 0ppm.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths |
| 2016-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plates and containers stacked wet. |
| 2016-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris throughout facility. |
| 2016-10-25 |
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 floor tiles in several areas of kitchen. observed grout deeply groove |
| 2016-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several buckets of sanitizers not labeled. cdi buckets labeled. |
| 2016-06-15 |
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 on cooler drawer gasket. observed food debris accumulation on shelf above grill. |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed 2 reach in cooler doors not properly closing. observed rusted shelves in equipment throughout facility and dry storage area. observed split gasket on drawer cooler. |
| 2016-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in container with 0 ppm chlorine solution. |
| 2016-06-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed microbial build-up inside ice bin at soda fountain. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. - |
| 2015-12-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling bleech to prepare sanitizer then prepare customer beverages without washing hands prior. cdi manager instruction employee to wash hands. |
| 2015-12-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee beverage in pan of ice stored in handsink. cdi beverage removed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2015-12-16 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed coffe grinder, coffee maker and soda nozzles soiled. cdi items cleaned. |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in prep cooler at 57f. cdi lettuce was voluntarily discarded. retrain employees on not overstocking pans in cold holding. |
| 2015-12-16 |
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 two containers of lettuce opened yesterday not date marked. pic stated lettuce will be used within 7 days. cdi lettuce was back |
| 2015-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed 2 reach in cooler doors not properly closing. observed rusted shelves in equipment throughout facility and dry storage area. observed split gaskets on several coolers. |
| 2015-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets and nonfood contact surfaces around drawer coolers under griller collecting black residue. |
| 2015-12-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light non-shatter resistant in 1 door reach in cooler. |
| 2015-12-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer greater than 200ppm. cdi sanitizer was refilled at proper concentration. |
| 2015-06-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved sternos stored above sweet and low packages today. |
| 2015-06-02 |
4 |
| 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored next to an open ice storage container. discarded to correct. |
| 2015-06-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved a container of sanitizer at 0ppm today and another at >200ppm. both changed out today so that they were between 50ppm-100ppm.4-601.11(a) equipment food contact surfaces and utensils shall |
| 2015-06-02 |
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 eggs at room temperature wit |
| 2015-06-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats and flies in the facility today. increase cleaning and highly recommend storing dirty linen in a closed container instead of the open net bag. |
| 2015-06-02 |
46 |
4-204.115 warewashing machines, temperature measuring devices observed dishwasher temperature gauge not working today. |
| 2015-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the inside of the 1 door reach in cooler, and under cabinetry and piping under sinks. |
| 2015-06-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed an open grease trap today.oberved an open cardboard dumpster today- recommend increasing disposal frequency for this container.5-501.115 maintaining re |
| 2015-06-02 |
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 soil build up on floors under equipment today.dus |
| 2015-06-02 |
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 the ice buckets stored on a soiled surface today. |
| 2014-10-22 |
6 |
observed great handwashing today. some employees are still using bare hands to turn off water after washing hands. employees spoking to today and rewashed during inspection. |
| 2014-10-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine and on the drink nozzles today.both washed and sanitized during inspection. |
| 2014-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage gravy and veggie soup that was holding at <135f today. both products sent to be reheated to 165f and water added to the hot well. |
| 2014-10-22 |
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 eggs left out at room temper |
| 2014-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce stacked too high on the cold unit and it was holding at >45f today. product moved to correct today. |
| 2014-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container of degreasor not labeled today.relabeled during inspection. |
| 2014-10-22 |
36 |
observed flys in the facility today and gnats around soiled laudry out back. contact pest management company. recommend to store soiled linen in a covered container with no holes. |
| 2014-10-22 |
47 |
clean oj and lemonade dispensers.- build up today.clean freezer floor. |
| 2014-04-08 |
13 |
observed.raw eggs stored over cream packs and hashbrowns today in the ri cooler. eggs moved today to protect rte foods from contamination. store foods by fct, with all rte foods stored above raw animal foods.3-302.11 keep foods covered when in storage. |
| 2014-04-08 |
19 |
observed gravy stored at <135f today on the steam table. be sure to heat this product using a stove or microwave before storing on the steam table which is not designed to cook foods. gravy sent to be reheated properly today.3-501.16 |
| 2014-04-08 |
20 |
observed tcs foods on the make table today stored at >45f. items moved to be chilled down in wic today. unit seems to be iced up and needs to be defrosted. do not use the top of this unit until correct holding temps. are verified.3-501.16 |
| 2014-04-08 |
21 |
observed country ham, open american cheese, and open sliced ham not date marked today. date mark all tcs foods that are held >24 hours after opening, ie. probably country ham at least. date marking sheet left with pic to correct today.3-501.17 |
| 2014-04-08 |
37 |
observed a syrup container from a customer table being rinsed off in the front handsink today. do not place dishes or food in this sink as they will become contaminated. use a sanitizer rag to wipe these down unless they need to be washed, in which, case |
| 2014-04-08 |
52 |
remove trash from around dumpsters and clean up grease that is on the ground to avoid pest attraction. get grease bin emptied. |
| 2014-04-08 |
43 |
clean togo box shelf. debris on the shelf today.4-903.11 |
| 2014-04-08 |
47 |
clean ceiling vents throughout and ceilings. clean coffee grinder and exterior of oj machines. clean wic racks. |
| 2014-04-08 |
53 |
repair broken tile at the dishwasher as it is not easily cleanable6-201.11 dust ceiling in the kitchen. |
| 2014-04-08 |
8 |
observed a waffle conatainer soaking in the handsink today upon arrival. handsinks must be available for use at all times and cannot be blocked. waffle container moved today.5-205.11 |
| 2014-04-08 |
42 |
observed silverware being towel dried today. let these airdry before storing them.4-901.11 |
| 2013-10-07 |
8 |
6-301.12 hand drying provisionpapertowels must be supplied at all handsinks when in operation. observed no hand towels supplied at the front handwash sink togo- refilled during inspection. |
| 2013-10-07 |
26 |
7-102.11 common name-working containersobserved sanitizer bottle not labeled today-labeled by pic during inspection. |
| 2013-10-07 |
11 |
3-101.11 safe, unadulterated and honestly presentedobserved molded/rotten lettuce and radishes today in the wic that were beyond their use-by date- all discarded today. |
| 2013-10-07 |
2 |
2-103.11 (m) person in charge-dutiesobserved employees who knew what symptoms they couldn't work with but no employees knew the big five illnesses. all employees must know the big five or be able to reference a list of them. handout provided today. |
| 2013-10-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw shell eggs stored over waffle mix today. store foods by final cook temp., with all rte foods stored above all raw animal foods. eggs moved to the bottom shelf toda |
| 2013-10-07 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved employee drink stored over creamer and salad dressings today- keep employee drinks stored below and/or separate from all food, food contact surfaces, clean linen, and single use arti |
| 2013-10-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved open lettuce not date marked today- date mark all rte foods that are held for >24 hours after opening. lettuce discarded today. |
| 2013-10-07 |
47 |
4-602.13 nonfood contact surfacesclean hood(grease dripping today), clean ri cooler fan, clean airdry racks, silverware containers, and between equipment. |
| 2013-10-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencytea nozzles must be washed, rinsed, and sanitized daily- observed build-up today on the tea nozzle.observed small amount of build-up today on the inside of the ice machine up top. pic is work |
| 2013-04-11 |
2 |
all employees must know the big 5 illnesses that have to be reported to the pic if they are diagnosed or exposed to one of the five. cdi |
| 2013-04-11 |
6 |
wash exposed arms when washing hands. |
| 2013-04-11 |
8 |
keep papertowels supplied at all times at all handsinks. observed no papertowels in the back handsink today. |
| 2013-04-11 |
14 |
observed tea nozzle with build-up today. these must be cleaned frequently enough to preclude build-up. cleaned during inspection. |
| 2013-04-11 |
21 |
date mark milk once it is opened; if it is not used within 24 hours of opening; and hold it only for 7 days. |
| 2013-04-11 |
22 |
observed raw shell eggs held out of temp. being timed correctly but were not labeled for 'dine-in use only' as required by tilt procedures onsite. |
| 2013-04-11 |
23 |
the reminder statement that is currently on the menu's is not worded as prescribed by law. it must be one of the following three statements: (1) regarding the safety of these items; written information is available upon request; corrected by instructio |
| 2013-04-11 |
38 |
food service employees are limited to a single wedding band on their hands/wrists-no bracelets; watches; or other rings allowed. |
| 2013-04-11 |
39 |
when not in-use; store wiping clothes in sanitizer. be sure the sanitizer bucket is labeled and stored off of the floor. |
| 2013-04-11 |
47 |
clean wic racks and cold hold drawers- buildup present on both today. |
| 2013-04-11 |
52 |
observed garbage and grease on the ground around the dumpsters-keep this area picked up to reduce pest attraction and harborage. observed the grease bin cover off of the bin today-keep this container covered. |
| 2013-04-11 |
52 |
|
| 2013-04-11 |
52 |
keep the dumpster area free of debris and grease build-up(both observed today) to reduce pest attraction and harborage. keep the grease bin lid on the bin-off today. |
| 2013-04-11 |
54 |
employee items must be stored in a designated area where they will not contaminate food service goods. observed a pocketbook stored next to(touching) single-use articles. moved during inspection. |
| 2013-04-11 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-04-11 |
42 |
observed build-up on the black containers used to store clean dishes today. clean the white utensil holders above the grill station as well. must store clean dishes on a clean surface. |
| 2012-12-07 |
14 |
rules require proper cleaning of all food contact surfaces. observed tea urn nozzles with excessive food residue. cdi- removed to clean. |
| 2012-12-07 |
6 |
rules require hand washing between working with raw proteins and ready to eat foods. observed cook crack raw eggs and then butter toast with same gloves. cdi- pic corrected employee ; corrected through instruction. |
| 2012-12-07 |
44 |
3-304.15 gloves; use limitation.(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in |
| 2012-12-07 |
1 |
rules require facility's to have an employee with food safety certification and active managerial control when in operation. observed noone with both. cdi- corrected through instruction. |