| Violation Date |
Code |
Description |
| 2018-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple food buckets and plastic food storage containers stored clean and stacked while wet. |
| 2018-07-30 |
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 the walk in cooler in a high volume circular tub (~30 |
| 2018-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic food storage bins with partially deteriorated sticker labels. vr required. |
| 2018-07-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee at fryers wiping gloves on linen tucked into apron. cdi- discussion with pic about changing gloves when they become soiled. |
| 2018-01-10 |
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 left side of three compartment sink backsplash beginning to come loose from wa |
| 2018-01-10 |
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 several pans of tomatoes and lettuce prepared earlier this morning cooling |
| 2018-01-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle under three compartment sink. cdi: contents of bottle discarded. |
| 2018-01-10 |
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 a pan of soup from the night before with no date mark and another pan with a badly damaged/difficult to read datemark. cdi: both it |
| 2018-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop with food residue on the food contact surface and a metal pan with blue tape left on it after the warewashing. cdi: both items sent to be prop |
| 2017-10-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed expo area hand sink blocked by a box and cook line hand sink drain with lettuce in the drain. cdi: box removed and access restored, and employees instructed to |
| 2017-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flounder partially immersed in an ice bath with one part of the fish out of the ice bath reading 50f. cdi: fish was fully immersed in ice bath. repeat. |
| 2017-10-05 |
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 lettuce prepared prior to opening cooling in a holding unit on cook line, |
| 2017-10-05 |
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 two spice shakers and a squeeze bottle on cook line with no labelling to indicate contents. cdi: labelled. |
| 2017-10-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic and a server wearing bracelets/watches on arms while working with food. |
| 2017-10-05 |
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 active warewashing occurring with water reading 106f. cdi: water emptied and refilled with water rea |
| 2017-10-05 |
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 knife and cutting board stored in space between flip top units on line. |
| 2017-10-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service plates stored on expo line with food contact surface facing up, as well as single service cups displayed in server area with lip contact s |
| 2017-10-05 |
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. observed floor of walk in freezer in need of cleaning to |
| 2017-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket reading 0 ppm qac sanitizer and a cloth sitting outside of a sanitizer bucket by the front door.cdi: bucket emptied and refilled with sanitizer reading between |
| 2017-05-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all foods in two make top units reading 45-55f. cdi - all items discarded. units repaired during inspection. |
| 2017-05-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed tomatoes stored over washed and prepared foods. cdi- moved. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - repe |
| 2017-05-26 |
33 |
3-501.13 use approved thawing methods. - observed shrimp thawing at 74f water. observed shrimp reading 74f. thawing shall be accomplished within a time frame to allow for shrimp to remain 45f or below and at water reading 70f or below. discussed with pic |
| 2017-05-26 |
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. - 0pts - walls: observed cleaning needed where wall meets |
| 2017-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed in gaskets and reach in units. |
| 2017-05-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed two make top units not in good working condition. cdi- repaired on site. ensure that containers used for storage of foods are in good repair and easily cleaned. |
| 2017-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in outdoor walkin cooler shelving, |
| 2017-02-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed bins stacked wet. ensure they are air dried prior to stacking. |
| 2017-02-17 |
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 - repeat - observed salads tightly covered in walk in cooler. observed lettuce cont |
| 2017-02-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - 0pts - observed salads cooling tightly covered in walk in cooler. salads read 48f after 30 minutes causing a 0 f decrease in |
| 2017-02-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p -observed a dicer and a component of a dicer soiled. cdi - placed in three compartment sink to be cleaned. ensure that once stored items are maintained cl |
| 2017-02-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed employee thawing shrimp at three compartment sink surrounded by soiled areas. cdi- item was removed. // procedures must be in place when usin |
| 2017-02-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0 pts - observed employee enter kitchen from outdoors without washing hands. cdi- corrected and washed hands. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm |
| 2016-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed on gaskets of reach in units. |
| 2016-10-26 |
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 several pans of lettuce/spring mix tightly covered in reach ins and wal |
| 2016-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed ranch over filled on the line reading 49f. all other product previously stated on the inspection was properly filled and at 41f or below. ensure that sauces are not over fille |
| 2016-10-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed dicer being sprayed to clean at outdoor canwash. do not clean, rinse, or wash any utensils or equipment in outdoor canwash as this is not a clean area. cd |
| 2016-06-22 |
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 rice measured 75 f after 2 hrs. rice was cooked and cooled at 11:00 am, product temperatures measured around 2:40 pm. cdi- product |
| 2016-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the coffee machine underside at the coffee basket insert area. cdi- cleaned during inspection. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes, lettuce, eggs in prep coolers above 45 f. see temperature chart above. keep lids closed when not in use, rotate products if needed to maintain proper temperature |
| 2016-06-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed build-up on the walls in the kitchen. repeat6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be mainta |
| 2016-06-22 |
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 chicken salad with date marks of 6/14/16 and 6/15/16 observed on 6/22/16. cdi- pic voluntarily |
| 2016-02-15 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing floor tile under cooking equipment.6-201.16 wall and ceiling coverings and coatings - c: replace peeling ceiling tiles where needed as well as water damaged tiles.6-201. |
| 2016-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean counter top can opener holder. clean fans inside walk in cooler. |
| 2016-02-15 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusting shelving in dry stock room. |
| 2016-02-15 |
12 |
must provide documentation of salmon such as an invoice or documentation on where product is caught . salmon not served undercooked. wild caught and distributed from commissary. verification needed. |
| 2015-10-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on walls . repaint where needed. observed water damaged ceiling tiles above 3 comp and torn ceiling tiles in |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving inside walk in cooler. clean fan in walk in cooler. clean small cooler door gaskets. |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. discontinue wet stacking dishes at 3 comp.must allow all dishes to air dry completely before stacking. |
| 2015-06-11 |
53 |
general comment6-502.12 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. walk in freezer floor in need of de-icing |
| 2015-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2015-06-11 |
41 |
general comment3-304.12 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. scoop handle stored in contact with flour. cdi- reinserted with h |
| 2015-06-11 |
36 |
general comment6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in kitchen. continue working with pest control service provider. |
| 2015-06-11 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods such as sliced turkey and ham, lettuce, tomatoes, and cheese holding above 45f in flip top 2. cdi - all tcs foods in the unit less than 4 hours pulled to walk in freezer for |
| 2015-06-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up around interior surfaces of ice machine. cdi - staff cleaned during the inspection. |
| 2015-06-11 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored above cut, washed, and ready to eat lettuce. cdi - lettuce relocated. |
| 2015-01-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer testing at 0ppm. cdi - replaced bottle of concentrate at dispenser, refilled sink and sanitizer buckets; verified via test strips. |
| 2015-01-12 |
46 |
general comment4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. employee actively washing in wash solution measuring 80f. cdi - wash solution drained and refi |
| 2015-01-12 |
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 clamshell salads cooling in prep cooler while tightly sealed. cdi - salads were rel |
| 2015-01-12 |
53 |
general comment6-501.11 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 water damaged ceiling tiles in prep area. replace. |
| 2015-01-12 |
45 |
{general comment4-501.11 maintain equipment in good repair. wire shelving rusty in dry storage area. replace. |
| 2014-08-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet towels on prep surfaces and not stored in sanitizer. sanitizer was weak in bucket for towels and as changed. |
| 2014-08-29 |
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 hot rice tightly covered in the refrigerator. observed containers of cu |
| 2014-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sandwich unit holding tcs foods at 50-52f. all food was placed on ice. return visit (rvr) required. observed tzatiki sauce portioned in the front at 57f. cdi - discarded. |
| 2014-08-29 |
19 |
• 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken in the hot holding unit at 128f. cdi - reheated to 165f. |
| 2014-01-30 |
37 |
3-305.14 food preparation during preparation, unpackaged food shall be protected from environmental sources of contamination. observed cut leafy greens being prepped in 3 compartment sink and not vegetable prep sink where vegetable wash is located. obser |
| 2014-01-30 |
35 |
3-602.11 food labelsrules require proper labeling of packaged foods customer can access. observed baklava with no labeling. vr |
| 2014-01-30 |
26 |
7-102.11 common name-working containers observed food employee cleaing with pink powder,unlabeled and sanitizing with unlabeled solution that tested properly. vr working containers used for storing poisonous or toxic materials such as cleaners and saniti |
| 2014-01-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-01-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsrules require all food contact surfaces be properly cleaned. observed inside well of shake machine to have excessive dried accumulation on walls of well. vr cleaning |
| 2013-04-03 |
46 |
4-501.19-ensure proper wash solution temperature of 110f or above when actively washing utensils. observed employee actively washing dishes and water was 103f. cdi-water was drained and replaced with water at 110f or above. |
| 2013-04-03 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on bottom of reach-in freezer. observed food residue on exterior doors of reach-in coolers. |
| 2013-01-08 |
53 |
6-501.12- physical facilities shall be cleaned as often as necessary to keep them clean. observed food residue on walk-in freezer floor. |
| 2013-01-08 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue in reach-in cooler gaskets. |
| 2013-01-08 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet prep towels stored on prep surfaces. cdi-prep towels were |