| Violation Date |
Code |
Description |
| 2018-10-22 |
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 walk-in cooler floor rusted and in need of repair.6-501.12 floors, walls, ceil |
| 2018-10-22 |
45 |
4-501.11 maintain equipment in good repair. observed leaks at bottom of sandwich and flip top coolers. |
| 2018-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored under cutting board and wet cloths stored on prep surfaces not in use. observed cloths hanging on employee aprons. |
| 2018-10-22 |
21 |
general comment: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 inside reach-in cooler at wait station a gallon of whole milk and chocolate milk that was opened on saturday witho |
| 2018-05-03 |
31 |
repeat: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. tall containers of gyro meat in large quantities at bottom of prep cooler a |
| 2018-05-03 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. three containers of gyro meat made on 4/30 and 5/2 observed in bottom of prep unit at 48 - 52 deg f. ceaser dressing and titziki sauce overfilled and stacked above fill line in t |
| 2018-05-03 |
7 |
general comment: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. bare handing of ready to eat foods observed while entering kitchen for inspection. cdi: employees |
| 2018-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee personal drinks observed stored uncovered on top of microwave in kitchen. cdi: drinks discarded. |
| 2017-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open package of chicken tenders stored over fries. cdi by voluntary disposal of tenders. |
| 2017-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner with debris build up. cdi by removal for recleaning. |
| 2017-08-11 |
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 lettuce cooling in reach in cooler tightly covered. cdi by venting for pro |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce stored in the flip top measuring at 48f. cdi by removal to walk in for rapid cooling. |
| 2017-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets of reach in cooler. |
| 2017-08-11 |
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 debris build up on floor of walk in freezer. |
| 2017-04-17 |
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 frp with damage and separation from wall behind near the vegetable prep sink. |
| 2017-04-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lid. cdi by closing dumpster lid. |
| 2017-04-17 |
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 container of salt with no label. cdi by labeling the container. |
| 2017-04-17 |
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 beef tips date marked with 3-29. cdi by voluntary disposal. |
| 2017-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and spring mix stored above 45 in a flip top cooler. cdi by removal to the walk in to cool to a proper temperature. |
| 2017-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner and knife with visible debris stored as clean. cdi by removal for recleaning. |
| 2016-11-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved opened packaged chicken, raw over vegetables in freezer. cdi - reorganized |
| 2016-11-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili hot holding at 115 f. cdi - reheated, on temperature control for less than 1 hour |
| 2016-11-10 |
33 |
3-501.13 use approved thawing methods. pic stated that fish is thawed on table for 1 hour then put under running water. cdi - through education |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth in sanitizer at 100 ppm. cdi - refilled, soak wiping clothes prior to making buckets. |
| 2016-11-10 |
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 with rim exposed at drink station. cdi - sleeves raised |
| 2016-11-10 |
53 |
observed wall covering with gap present near walk in and in other areas. observed residue on walls in kitchen area. |
| 2016-11-10 |
41 |
4-602.11 clean in use utensils every 4 hours.pic stated that cutting boards are cleaned daily on make tables. cdi through instruction, clean every 4 hours. |
| 2016-04-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed tongs damaged such that they were no longer easily cleanable. item was changed for a new pair of tongs. damaged plastic removed |
| 2016-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad chopper stored with water in the basin. cdi by pic inverting for air drying |
| 2016-04-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored outside of sanitizer buckets. insure that all wet wiping cloths are returned to a sanitizer bucket after use. |
| 2016-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pita sauces, cole slaw, ranch and other tcs foods stored in a sandwich cooler that was not functioning correctly, and food items were above 45f. items that had been stored ove |
| 2016-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked buckets used to store pita bread with sticker residue on the exteriors of the buckets. buckets are repurposed mayonnaise containers, if facili |
| 2016-01-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed bell peppers stored over containers of tzatziki and other sauces. bell peppers were moved to the lower shelf. insure that unwashed produce is stored in an area underneat |
| 2016-01-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups and cup lids in the front server area exposed to contamination. cdi by pic adjusting the plastic sleeves so that the items were protected. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacked pans in the dish area. ehs stacked pans to dry. |
| 2015-08-17 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed heavy debris built up on the ducts in the kitchen. ducts need to be thoroughtly cleaned to prevent |
| 2015-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dry storage racks with debris and dirt build up in the hard to reach corners. insure that the racks are thoroughly cleaned. |
| 2015-08-17 |
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 tongs in the fish cooler stored directly on top of the fish, with the ha |
| 2015-08-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed restroom handsinks with less than 100f water temperature. verification of 100f water at the handsinks by 9/3/15.6-301.12 provide paper towels or approved alternative for hand drying at each h |
| 2015-08-17 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed employee health policy on-site with only 4/5 symptoms, missing the infected cuts and lesions section. cdi by providing pic with employee health polic |
| 2015-02-13 |
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 hot dogs, hardboiled eggs and lettuce without date mark. cdi items labeled. |
| 2015-02-13 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 coolers without ambient air thermometers. |
| 2015-02-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw fish stored directly above ready-to-eat hushpuppies. observed raw fish stored directly above prepared tea. cdi hushpuppies moved. cdi tea moved.3-302.11(a) separate unwashed |
| 2015-02-13 |
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 spices not labeled. |
| 2015-02-13 |
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 in direct contact with dry storage items. |
| 2015-02-13 |
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 buildup on ledges of fish cooler. observed food and dust buildup on shelves throughout facility. |
| 2015-02-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall in disrepair at walk-in cooler.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2015-02-13 |
45 |
4-501.11 maintain equipment in good repair. observewd split gaskets on two coolers. observed slicer rusted. observed frier basket in disrepair. slicer and frier basket discarded. observed shelves rusted in walk-in cooler and dry storage area. |
| 2014-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties stored over top of cut vegetables in prep unit behind grill. pic rearranged to put raw hamburger patties on bottom shelf. |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold build up on inside of ice machine. employee cleaned during inspection. |
| 2014-10-20 |
26 |
general comments- 7-207.11 store labeled, employee medications to prevent contamination. -p observed bottle of vitamins stored with spices. pic removed. |
| 2014-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on back prep table below knife rack. drink removed. |
| 2014-10-20 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold build up on shelving in walk in cooler. |
| 2014-10-20 |
53 |
general comment- ensure storage is maintained to facilitate cleaning. observed box of storage on the floor in front of the two door reach in cooler. |
| 2014-10-20 |
33 |
3-501.13 use approved thawing methods. observed raw fish thawing in prep sink filled with standing water. |
| 2014-02-11 |
42 |
4-901.11 (a) air dry containers before stacking. observed numerous containers stacked while wet. |
| 2014-02-11 |
38 |
2-402.11 provide hair restraint for employees preparing food. observed one employee on cook like without a hair restraint. repeat violation. |
| 2014-02-11 |
33 |
3-501.13 potentially hazardous foods must be thawed under refrigeration, cool running water, or in the cooking process. observed raw fish being thawed in standing water. cdi cold running water was placed on fish to continue thawing process. |
| 2014-02-11 |
21 |
3-501.17 ensure foods that are ready-to-eat and held longer than 24 hours are date marked. observed several items (slaw, chicken salad, sauces) not labeled. cdi-items were labeled. |
| 2014-02-11 |
20 |
3-501.16 maintain all cold foods at or below 45f. observed shredded lettuce, tomatoes and sandwich lettuce above 45f. items were double stacked in prep flip top. items were moved to walk-in cooler. |
| 2014-02-11 |
13 |
3-302.11 separate raw animal foods in storage by required final cook temperature to prevent contamination. observed raw fish stored above ready-to-eat sauces. |
| 2014-02-11 |
6 |
2-301.12 employees shall properly wash hands. observe employee wash hands and turn off faucet with exposed hands. employee must use paper towel to turn off faucet to avoid recontaminating hands. cdi by instruction. |
| 2013-09-18 |
2 |
pic must provide documentation of an employee health policy or otherwise demonstrate knowledge of. pic was unaware of any knowledge regarding the health policy. cdi by education. |
| 2013-09-18 |
14 |
maintain veggie slicers clean. observed dried veggie debris on both (removed to re-wash). |
| 2013-09-18 |
21 |
properly dispose of out of date products. observed pasta salad held for 7 days at 43f (vol. discarded) opened in container. no other expiration date on packaging. |
| 2013-09-18 |
38 |
provide hair restraint for employees preparing food. observed one employee on the cook line without a hair restraint. |
| 2013-09-18 |
44 |
single use gloves shall be used for only one task, such as working with ready to eat food or with raw animal foods. observed employee handle raw hamburger patty and then continue with other tasks, without changing gloves. cdi- education and re-direction. |
| 2013-09-18 |
35 |
observed several unlabeled white food containers. |
| 2013-02-11 |
13 |
observed employee with single service gloves on using them for multiple tasks and pulling stock while away from prep station. corrected by instruction. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or w |
| 2013-02-11 |
54 |
observed the return vents in the kitchen collecting excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2013-02-11 |
54 |
observed the light shields missing from the lights in the hood system over the grill. this is a repeat violation. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is |
| 2013-02-11 |
53 |
observed the walk-in freezer floor collecting food debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-02-11 |
49 |
observed the backflow prevention device broken on the can wash. backwash prevention device must be maintained in good repair. |
| 2013-02-11 |
47 |
observed gaskets of the flip top cooler doors collecting debris; the bottom shelf of the fish cooler collecting condensation water; and the surfaces of the soda machine with soda sysrup build-up. nonfood-contact surfaces of equipment shall be cleaned at a |
| 2013-02-11 |
45 |
observed the wire shelving in the walk-in cooler rusting. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and |
| 2013-02-11 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-02-11 |
35 |
observed one container of dry fish batter no labelled. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages |
| 2013-02-11 |
31 |
observed freshly cut tomatoes at 55f and put into flip top cooler for service and to cool. tomatoes sent to walk-in cooler for cooling. cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using |
| 2013-02-11 |
26 |
observed sanitizer and toxics in spray bottle not labelled. items labelled. crrected by instruction. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individuall |
| 2013-02-11 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-02-11 |
16 |
observed a chicken breast cooked to 153f. chicken cooked to 175f. corrected by instruction. except as specified under ? (b) and in ?? (c) and (d) of this section; raw animal foods such as eggs; fish; meat; poultry; and foods containing these raw animal f |
| 2013-02-11 |
4 |
observed 1 drink stored on the food prep counter; upon arrival. manager moved the drink. corrected by instruction. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the c |