| Violation Date |
Code |
Description |
| 2018-10-23 |
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 lip of cups exposed to contamination. |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with less than 200ppm quatt. |
| 2018-10-23 |
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 cabbage held past expiration date. cdi, pic voluntarily discarded cabbage. 3-501.17 date mark/la |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods such as cut tomatoes, cut lettuce, hot dogs, corn as well as deli meat cold holding above 45f. items were observed in ice containers. cdi, items were placed on tphc tempor |
| 2018-10-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above cooked pasta. cdi, pic voluntarily discarded pasta. |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans stacked while still wet. |
| 2018-02-26 |
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 a bag of spinach set to cool in reach in cooler, tightly wrapped. cdi, pic |
| 2018-02-26 |
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 deli meat without date mark in reach in cooler. observed hot dogs with date mark of 2/15. cdi, p |
| 2017-10-18 |
47 |
repeat4-601.11 (c ) 4-602.13 keep 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 (lids to plastic storage containers stored on bottom of storage rack). |
| 2017-10-18 |
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 clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2017-06-02 |
8 |
no points deducted6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks in both mens and womens restrooms. cdi signs printed and posted. |
| 2017-06-02 |
45 |
4-501.11maintain equipment in good repair.observed broken partition between 3 compartment sink and prep sink in need of repair /replacing. |
| 2017-06-02 |
47 |
2repeat4-601.11 (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. (storage racks underneath prep tables). |
| 2017-02-06 |
47 |
repeat4-601.11 (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. (inside bottom surfaces of stand up freezer, bottom shelf of rolling cart, i |
| 2017-02-06 |
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 large sealed container of gravy cooling in stand up cooler unit measuring 5 |
| 2016-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on 2door ric near grill to have black residue. |
| 2016-08-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed panko bread crumbs stored under prep table with no lid. cdi: item covered. |
| 2016-08-09 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed container of white granular substance unlabeled. cdi: pic stated that it was sugar. item labeled. |
| 2016-04-28 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with glass door holding at 47f. cdi: all tcs items relocated or discarded. maintenance called. verification required. |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs soups stored in reach in cooler above 45f. cdi: items discarded. other tcs foods that did not stay overnight in the cooler were relocated for rapid cooling. |
| 2016-04-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed soups from yesterday in cooler above 45f. cdi: items discarded. pic stated that items are cooled with an ice wand and the |
| 2016-01-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey burgers hh in steam well at 120f. cdi: items reheated to 165f on flat top. |
| 2016-01-15 |
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 chicken in 2-door prep unit cooling at 54f. food was tightly covered. c |
| 2016-01-15 |
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 bagels, croissan |
| 2016-01-15 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee cup of coffee on lowest shelf with no lid. cdi: employee discarded coffee. |
| 2016-01-15 |
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 crackers and sugar packets on floor of storage a |
| 2016-01-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet rags throughout facility. cdi: pic placed cloths in sanitizer buckets. |
| 2016-01-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone on top of bread on cart during inspection. cdi: phone relocated. |
| 2016-01-06 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf no hot water on site. cdi: facility voluntarily closed. hot water heater being replaced during inspection. |
| 2016-01-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 88f after facility boiled water and moved it to the sink. water from the faucet was |
| 2016-01-06 |
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 danishes, muffins |
| 2016-01-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on prep counter adjacent to food. cdi: sanitizer bucket relocated to where food contamination cannot occur. |
| 2016-01-06 |
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 milk not dated in cooler. employee stated that it was opened monday. cdi: item discarded. |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed individual butter pats at room temperature on cart. cdi: butter discarded. |
| 2016-01-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up on ice shield. cdi: discussion with pic about how often ice machine is cleaned and sanitized. |
| 2016-01-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at all sinks at 61f. cdi: facility closed voluntarily, and water heater is in the process of being switched out.5-204.11 provide a handwashing sink in a location convenient for use by e |
| 2016-01-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee don gloves without washing hands. cdi: employee washed hands, then donned gloves. |
| 2015-03-12 |
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: pic stated items on salad bar; toma |
| 2015-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found multiple items on hot bar below 135 f. refer to temperature chart. pic kristen bethel pulled products and reheated to 165f or above. |
| 2015-03-12 |
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 : found cut melons, gravy, cooling tightly covered. cdi- vented. |
| 2015-03-12 |
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 brownies, croiss |
| 2014-08-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee beverage stored on roller cart at prep area with facility utensils.6-501.14 change the filters and clean the intake and exhaust air d |
| 2014-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris in the at the vent area of open grab and go salad cooler. cleaning is needed. |
| 2014-08-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service coffee filters in the prep area and single service cups at the self service coffee areas not protected during storage/ display. cdi- verbal correct |
| 2014-08-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. overturned beverage crates being used in walk in freezer. cdi- verbal correction to discontinue use of overturned beverage crates. |
| 2014-08-26 |
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 . food items in reach in cooler #1 being cooled tightly covered. cdi-methods correc |
| 2014-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on four of six beverage nozzles at the self service beverage machine. cdi- all removed and cleaned immediately. |
| 2014-02-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. dust build up on fan shield of mounted fan in the prep room. cleaning is needed. |
| 2014-02-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service cups not protected during storage. lids/ caps for dispensers are missing. provide lids for dispensers or other means of protecting sing |
| 2014-02-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. cooked peppers and philly steak beef at hot hold on steam table not under temperature control. operator advised that both items were placed on |
| 2014-02-27 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. operator frankie white advised that she is currently studying to take the food safety exam, but currently does not have the verification as he |
| 2013-01-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cart at back door in kitchen (napkin storage) in need of cleaning. shelving in walk-in cooler in need of cleaning. |
| 2013-01-09 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed better cleaning needed in corners and under front counter (cookline). clean floor in walk-in cooler. |