| Violation Date |
Code |
Description |
| 2018-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions stored intermingled with food service products. items were voluntarily discarded by pic.6-202.11 shield the lights o |
| 2018-09-26 |
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 multiple areas of the facility with floor and baseboard damage, hvac vents rus |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on a pull out cooler door. |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested plastic containers. items were unstacked and allowed to air dry by pic. |
| 2018-09-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen prep line employee wearing a large watch. cdi by pic education and removal of the watch. |
| 2018-09-26 |
37 |
3-305.11 store food in a clean, dry location, not ex posed to contamination. keep at least 6 inches above the floor. observed a box of potatoes stored directly on the floor of the rear dry storage area. item moved by pic. |
| 2018-09-26 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed several dead roaches in an unused, rear storage closet. observed no live or dead roaches in any other area of the facility. |
| 2018-09-26 |
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 sliced deli meats in the produce cooler not date marked for the day of preparation. pic stated that they were opened and sliced ye |
| 2018-01-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed spatulas at the grill used on raw food being cooked and also on food items being used to dispense ready to eat food items on the grill. per 4- |
| 2018-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed onions and peppers stored in pans at the grill. pic advised they had only been tossed in oil and spices. due to the location of the products, the grill partially heat treat |
| 2018-01-05 |
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 deep container of beans cooling in the walkin refrigerator above 135 f. |
| 2018-01-05 |
37 |
3-303.12 storage or display of food in contact with water or ice - c. observed raw fish and shrimp stored in containers of undrained ice and water in the walk-in cooler and at the fryer area. per 3-303.12 (d) raw fish can only remain in ice that it was |
| 2018-01-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a container of beef chili stored in the walk-in cooler with a date of 12/22/17 on it. per the pic, the product was prepared this mor |
| 2018-01-05 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c observed the dish racks used in the dish washing machine collecting residue. clean the dish racks at least every 24 hours. |
| 2018-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces collecting residue mainly in the cook line area. ensure these surfaces are cleaned frequently. recommend cleaning and s |
| 2018-01-05 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-01-05 |
45 |
4-502.11(a) maintain utensils in good repair. observed a plastic container used to store cooked shrimp at the heat lamps damaged. observed another plastic container in a walk-in cooler damaged. keep all equipment in good repair. |
| 2017-10-16 |
45 |
4-501.11 maintain equipment in good repair. observd split gaskets on two reach-in cooler doors. |
| 2017-10-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not dispensing at proper concentration. cdi 3 compartment sink prepared. dish machine maintenance company contacted for immediate dispatch. ve |
| 2017-10-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several containers of taco shells, hot dogs and lettuce in storage not covered/protected. cdi items covered while in storage. |
| 2017-05-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles.6-501.114 maintaining premises, unnecessary items and litter - c observed unused/unnec |
| 2017-05-22 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen in direct contact pita bread. |
| 2017-05-22 |
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 lettuce, sliced tomatoes and diced tomatoes in flip top cooler above 45f. |
| 2017-05-22 |
26 |
7-102.11 common name-working containers - pf observed two spray bottles of sanitizer not labeled. cdi bottles labeled. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two flip top coolers not holding products below 45f. see temperature chart for temperature observations. cdi taken to walk-in cooler to rapildy cool. verification required. |
| 2017-05-22 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed two employees touching water and lettuce with exposed bare hands. cdi employees donned gloves. exposed portions voluntarily discarded. |
| 2017-03-09 |
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 gyro meat from yesterday not date marked. cdi meat labeled. |
| 2017-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with dried food debris. cdi slicer broken down and properly washed, rinsed and sanitized.4-501.114 maintain sanitizer at correct concentration |
| 2017-03-09 |
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 containers used for breading fish and chicken not labeled. cdi label added to container. |
| 2017-03-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles in several areas of kitchen; dish room, slicer prep areas.6-501.114 maintaining premise |
| 2017-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on 3 door reach in. |
| 2017-03-09 |
37 |
3-304.13 linens and napkins, use limitations - c observed pita bread stored in direct contact with linen in hot hold. cdi linen removed. |
| 2016-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. upon entry, observed employee beverage improperly stored on prep table behind friers. cdi beverage voluntarily discarded. |
| 2016-12-01 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water cut off at handsink in dish area. verification required.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provid |
| 2016-12-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed gyro holding on gyro machine not turned on. see temperature chart for temperature observations. cdi gyro machine was |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, fish, lettuce, slaw, chicken salad, pita sauce, ranch, tomatoes and shredded lettuce holding in temperature control above 45f. cdi lettuce was voluntarily discarded. |
| 2016-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed large bucket of degreaser not labeled. cdi bucket labeled. |
| 2016-12-01 |
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 tomatoes and lettuce cooling in flip top coolers. observed large quantit |
| 2016-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above fries. observed ground beef stored above fish and shrimp. observed pork stored in direct contact with raw chicken. cdi items arranged properly. |
| 2016-12-01 |
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 employees holding soiled wiping cloths on aprons and prep surfaces. |
| 2016-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on several reach-in units in disrepair. observed condensation collecting in reach-in cooler beside grill top.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, |
| 2016-12-01 |
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 throughout facility collecting food and grease debris; gaskets, shelves, handles of equipment, walk-in freezer floor, etc. |
| 2016-12-01 |
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 wall coving in disrepair near ice machine. observed several soap dispensers |
| 2016-12-01 |
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 of dry goods/breadings not labeled. |
| 2016-09-19 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2016-09-19 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen equipment, cooking equipment, shelving throughout). |
| 2016-09-19 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station. |
| 2016-09-19 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-06-06 |
54 |
6-202.11shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen area with light bulbs that are not shielded.. |
| 2016-06-06 |
45 |
4-501.11maintain equipment in good repair.observed walk-in cooler door damaged in need of repair; observed prep cooler unit not properly functioning in need of repair. |
| 2016-06-06 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bus tubs underneath prep tables in back kitchen area. |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw, diced / sliced tomatoes, tuna salad, all stored inside prep cooler that was not functioning properly holding all at 50-51f. cdi all tcs foods removed from unit and placed |
| 2016-02-26 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink and turn faucet handles off with bare hands; observed employee wash their hands in three compartment sink. cdi staff educated and al |
| 2016-02-26 |
4 |
(no points deducted)2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2016-02-26 |
7 |
3-301.11 (c ) no bare hand contact with (rte) ready to eat foods.-pf observed employee bare hand cooked ground beef (burger) to place it onto bun. cdi burger reheated to 165f degrees and gloves and utensils used to touch rte foods |
| 2016-02-26 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, kitchen equipment, ice build up inside walk-in fre |
| 2015-12-18 |
54 |
(general comment)6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen food prep area with light bulbs that are not shielded. |
| 2015-12-18 |
37 |
(general comment)3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed prep table butted up against hand washin |
| 2015-12-18 |
14 |
•4-501.114 maintain sanitizer at correct concentrations. -pobserved low temp dish machine sanitizing during rinse cycle at a very low concentration level not within acceptable range. cdi machine primed and maintenance called made during inspection (3 comp |
| 2015-12-18 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw ground beef stored above cooked rte gyro meat inside stand up cooler unit. cdi ground beef properly stored. |
| 2015-12-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved one hand sink missing soap, cdi soap provided. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved one hand sink missing hand drying device |
| 2015-09-28 |
53 |
observed: floor, wall, and ceiling damage throughout kitchen area. floor grout missing and deep near dish pit area. staff restroom doors extremely damaged. walk in cooler door damaged at corner. 6-501.11 floors, walls, and ceilings including the attac |
| 2015-09-28 |
49 |
observed: employee restroom sink damaged and not functioning. a sink is accessible directly adjacent to staff restroom. sink plumbing beneath the dish machine area with rags around pipe joints. 5-205.15 maintain a plumbing system in good repair.observe |
| 2015-09-28 |
47 |
observed: reach in cooler gaskets dirty. the interior of old equipment (not in use) collecting debris. plumbing beneath equipment dirty. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-09-28 |
46 |
•observed: working sanitizer bottle bleaching test strips out. 4-302.14 provide a test kit that accurately measures sanitizer concentrations. |
| 2015-09-28 |
45 |
observed: several plastic buckets and plastic containers broken. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf cdi by discarding items. |
| 2015-09-28 |
42 |
observed: several containers, buckets, and utensils stacked wet. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-04-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee handling lettuce with bare hands at make table. cdi by instructing employee to wash hands and |
| 2015-04-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of cleaner. cdi labeled. |
| 2015-04-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food contact surface table. |
| 2015-04-22 |
49 |
5-205.15 maintain a plumbing system in good repair.-p handwash sink in salad prep room is very slow draining. repair. |
| 2015-04-22 |
48 |
5-103.12 provide cold and hot water under pressure to all fixtures.-pf observed handwash sink with hot water only. hot water was too hot to wash hands. pic adjusted water and only cold water was available at handwash sink. vr required within 10 days. rehs |
| 2014-12-24 |
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 ice scoop at ice machine stored in standing water. water should drain |
| 2014-12-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue on meat slicer. cdi by wash, rinse, and sanitize. observed food debris on utensils stored as clean. cdi by wash, rinse, sanitize. |
| 2014-12-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly over raw fish filets in upright cooler. cdi by rearranging storage order. |
| 2014-07-21 |
31 |
3-501.15 cooling methods- cool foods in shallow pans uncovered (with no potential from overhead contamination). obsevred pasta cooling in 5 gallon bucket in thick layer and tightly covered. cdi by removing pasta and placing in shallow pan and uncovered. |
| 2014-07-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs food items must be date marked in refrigeration if kept for more than 24 hrs. observed rice, pasta stored in refigeration witho |
| 2014-07-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- maintain all hot held food items at 135f or above until served. observed beef chili in warmer not heated throughout (114-139f). cdi by reheating chili to 1 |
| 2014-07-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- food contact surfaces of equipment must be clean to sight and touch and cleaned at a frequency that prevents accumulation of residues and debris. observed build-up on nozzles of soda fountai |
| 2014-02-21 |
2 |
2-103.11 (m) person in charge-duties - inform all employees of health policy - observed pic unable to locate policy or verbally state all parts of the health policy. cdi gave pic another policy. ensure all employees are made awre of the health policy. |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - keep cold food at 45f or less. observed cole slaw, cut tomatoes and hot dogs over 45f in prep cooler. cdi by placing bags of ice on food |
| 2014-02-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - observed inadequate date marking of several items to include cooled gyro meat, tuna salad , pasta salad, opened package of hot dogs. cdi handout p |
| 2014-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed several cracked plastic pans and containers and equipment no working equipment stored in closets and the back room. |
| 2014-02-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed some build up on two door refrigerator wire racks, under the drain boards of the dish machine, in the cabinet under the can opener and a bucket of dir |
| 2013-08-01 |
54 |
observed inadequate lighting in back storage room. 3 light fixtures out. repair. |
| 2013-08-01 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed prep cooler (left of grill) with intermal temperature of 61 f. repair. do not use until equipment is able to maintain food cold held 45f or below. |
| 2013-08-01 |
41 |
3-304.12 in-use utensils, between-use storage- observed ice scoop stored directly on top of ice machine (dirty surface) repeat. |
| 2013-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready-to-eat foods stored in refrigeration (made every 2-3 days per pic) must be date marked with date prepared. these food items can be held fo |
| 2013-08-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all cold held potentially hazardous foods stored in refrigeration must be maintained at 45 f or below. obsereved prep cooler (left of gril |
| 2013-08-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store all raw animal foods in a manner that protects from contamination of ready- to-eat foods. observed raw shell eggs stored over ready-to-eat lettuce and sliced tomatoes. cdi |
| 2013-08-01 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must have hand soap readily available. observed handwash sink next to 3 compartment sink without hand soap. cdi by adding hand soap.6-301.12 hand drying provision- all handwash sinks must be |
| 2013-08-01 |
7 |
3-301.11 preventing contamination from hands- ready-to-eat foods may not be touched with the bare hand. observed 2 employees touching ready-to-eat food items (hamburger, fish, fries). cdi by employees putting on gloves. |
| 2013-08-01 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager and present for inspection. no certified pic present. |
| 2013-03-26 |
2 |
person in charge must be familiar with employee health policy requirements. 5 symptoms and 5 diagnosed illnesses. cdi by instruction and gave pic health policy handout. |
| 2013-03-26 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-03-26 |
39 |
wet wiping cloths must be stored in sanitizing solution when not in use. |
| 2013-03-26 |
41 |
obserevd ice scoop stored on top of ice machine. store on clean surface. |
| 2013-03-26 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed walls with peeling paint in need of repair. |
| 2013-03-26 |
53 |
physical facilities shall be maintained in good repair.observed prep sink with water backing up at drain. repair. |
| 2013-03-26 |
54 |
observed inadequate lighting in back dry storage area. |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed heavy grease build-up on hood. observed microwave in need of cleaning. observed food residue/grease build-up on shelving in |
| 2012-10-08 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2012-10-08 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2012-10-08 |
47 |
c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed excess build-up on hood system. |
| 2012-10-08 |
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 upright reach-in cooler and prep cooler with standing water inside. |
| 2012-10-08 |
39 |
e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; |
| 2012-10-08 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-10-08 |
1 |
person in charge must be ceritified in food safety management and have proof of certification. |