| Violation Date |
Code |
Description |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on several cooling units throughout facility. |
| 2018-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small number of fruit flies in back of facility. |
| 2018-07-19 |
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 bottles of condiments with no labels. |
| 2018-07-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on site during inspection with expired food protection manager certification. |
| 2018-02-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep scoring. |
| 2018-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of chicken stored on the line at 51f. cdi by removal to freezer for rapid cooling. cooling temp in log. |
| 2018-02-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris build up on slicer. cdi by recleaning the slicer. |
| 2018-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over rte food in reach in cooler. cdi by removal to proper storage location. |
| 2017-08-02 |
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 chips stored on floor. boxes moved to proper storage location. |
| 2017-08-02 |
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 containers of sliced deli meat tightly wrapped while trying to cool. cdi b |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with debris build up. cdi by voluntary discard of containers. |
| 2017-04-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build up of debris on the slicer. cdi by recleaning.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contami |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tomatoes in flip top measuring at 54. cdi by removal to reach in to cool to proper temperature. |
| 2017-04-19 |
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 one container with improper date mark. cdi by correcting the date mark. |
| 2017-04-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near the chemical shelf in back of facility. |
| 2017-04-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2017-02-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed fruit flies throughout kitchen. |
| 2017-02-03 |
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 sliced turkey that was tightly wrapped and cooling in reach in and onions |
| 2017-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed back up pan of meatballs holding at 119-145f. cdi item reheated |
| 2017-02-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black debris. |
| 2016-10-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open at time of inspection. cdi by ehs closure. |
| 2016-10-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled bottle of chemicals in the rear area. insure all chemical containers are labelled as to their contents. |
| 2016-05-16 |
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 several unlabelled sauce containers. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine shield with black debris built up on a corner, observed a container stored stacked with sticker residue on the exterior. cdi by pic remov |
| 2016-02-17 |
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 knives being stored in between a metal storage rack and the top of the |
| 2016-02-17 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket. observed drying rack beginning to rust. |
| 2015-10-22 |
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 unlabelled squeeze bottles of sauces on the prep line. |
| 2015-10-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket near prep line reading below required ppm of quaternary ammonium sanitizer. cdi by pic refill.4-602.11(e)(4)(b) interior of equipment such as ice machines shall be clean |
| 2015-06-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deteriorating in several areas of prep area. |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris between cutting boards on front prep line. |
| 2015-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed clean dish storage shelf beginning to rust.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards scored. |
| 2015-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored with cola syrup. cdi employee items removed. |
| 2015-01-09 |
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 boxes stored on the floor in water heater closet. |
| 2015-01-09 |
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 several sauces and spices not labeled. |
| 2015-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed steak in prep cooler at 51. cdi steak was removed to rapidly cool. operator stated cooler will be turned down. |
| 2014-08-01 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed shakers and bottles unlabeled. |
| 2014-08-01 |
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 labeled container of sanitizer solution between uses. observed wet wiping cloths on counter and sanitizer solution below 200ppm q |
| 2014-08-01 |
41 |
3-304.12 in-use utensils, between-use storage - c. in-use utensils shall be stored in a clean water maintained at least 135f. observed in-use utensils for marinara stored in soiled water above 135f. cdi water was changed. |
| 2014-08-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed split gasket on reach-in cooler. observed rusted shelves in dry storage area and prep cooler. |
| 2014-08-01 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed shelves soiled in dry storage area and large reach-in cooler. |
| 2013-12-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed deli meats and other food items with only day dots provided. need to provide the actual date that food is prepared or to be consumed/d |
| 2013-06-05 |
54 |
observed the end caps missing from the light sheilds throughout the warewash and storage areas. |
| 2013-06-05 |
45 |
observed the bottom shelf of the upright freezer with the plastic cracked and in disrepair. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-06-05 |
41 |
observed a knife wedged between pans in the flip top cooler. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles abo |
| 2013-06-05 |
31 |
observed pans stacked tightly in the upright cooler not allowing for air to circulated and cool the product. when placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: 1) arranged in the equipment to provide |
| 2013-06-05 |
20 |
observed beef brisket in the flip-top cooler cold held at 49f. also observed sliced tomatoes cold holding at 50f in the upright cooler. both placed in the upright freezer for rapid cooling. this is a repeat violation. the flip top cooler unit must be moni |
| 2013-06-05 |
1 |
observed no certified food protection manager on-site. the pic on duty was not swerve safe certified. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a c |
| 2012-12-26 |
20 |
observed various deli meats in the flip-top cooler cold held at 48f-51f. items placed in the upright freezer for rapid cooling. potentially hazardous foods must be cold held at a temperature specified in the following: (a) 5?c (41?f) or less; or (b) 7?c ( |
| 2012-12-26 |
14 |
observed the tomato slicer; the interior of the ice machine; and the nozzles of the tea dispensor soil or with mold build-up. equipment food-contact surfaces and utensils shall be clean to sight and touch. the tea spouts were cleaned and sanitized; the sl |
| 2012-12-26 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |