| Violation Date |
Code |
Description |
| 2018-12-31 |
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. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so th |
| 2018-12-31 |
49 |
5-205.15 maintain a plumbing system in good repair.comment: observed small leak under two compartment produce prep sink. repair or replace seal. |
| 2018-12-31 |
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 on sides of equipment to include fryers, stove top, hood vents, and flat top grill. observed heavy ice buildup in the walk in freezer equ |
| 2018-12-31 |
45 |
4-501.11 maintain equipment in good repair.observed walk in freezer in ill repair; walk in freezer door is noted damaged as well. shelving in the dish machine room are rusting. replace any pitted pots. remove the plastic netting holding utensils. |
| 2018-12-31 |
43 |
4-502.13 single-use and single-service articles may not be reused.comment: do not reuse food containers that are not durable for the storage of other foods. conversation held with pic about reusing chicken liver containers for storage of other foods. |
| 2018-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.food observed in walk in freezer with heavy ice buildup. this area needs to be thoroughly cleaned to prevent food from becoming potentially |
| 2018-12-31 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back screen door badly damaged. make sure to keep in good repair to ensure insect/rodent entry is not occurring. observed gaps in door and door frame. repeat. |
| 2018-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.comment: observed no label on flour container. ensure all foods are labeled properly. |
| 2018-12-31 |
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. -pfobserved rice cooling in large container in the walk in cooler. observed pulled chic |
| 2018-12-31 |
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. -pcomment: observed pulled chicken cooling at a rate of .3f/min and rice cooling at a rate of 0.03f/min (see temp chart). according to t |
| 2018-08-23 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee going from dirty to clean without washing hands. |
| 2018-08-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf at time of the inspection, observed front hand sink blocked with washing bucket. cdi bucket was removed. repeat. |
| 2018-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple equipment and utensils being stored as clean with significant food debris. cdi all items were removed and returned to ware washing. repeat.4 |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk cold holding above 45 degrees. cdi product was discarded. paperwork was provided to keep on tphc. will follow up with pic to ensure tphc will be kept for milk. repeat. |
| 2018-08-23 |
33 |
3-501.13 use approved thawing methods. make sure to thaw under running water (water does not rise above 70 degrees and food not above 45 degres if so has to be cooled within 4 hours total process including thawing), part of cooking process, microwave or |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans throughout kitchen with significant build-up and dust. observed food debris in reach in units shelving, gaskets etc. observed food debris on th |
| 2018-08-23 |
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. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so th |
| 2018-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored in food preparation area. make sure to have a designated area for employee belongings to ensure contamin |
| 2018-08-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back screen door badly damaged. make sure to keep in good repair to ensure insect/rodent entry is not occurring. repeat. |
| 2018-06-07 |
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 rice cooling in deep plastic container in walk in cooler. cdi pic placed r |
| 2018-06-07 |
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 placing cucumber on salad with no gloves. cdi salad was discarded. |
| 2018-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink being blocked at time of inspection. cdi item was moved; make sure to have access to hand washing sinks at all times. |
| 2018-06-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved tomatoes and peppers being stored in original containers after being washed. cdi explained to pic that items shall be placed in containers that |
| 2018-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment, grinder, tenderizer, hotel pans, utensils etc being stored as clean with significant food debris. cdi items returned to ware washing. |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk bath for fried products cold holding above 45 degrees. cdi milk bath was discarded. |
| 2018-06-07 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food ingre |
| 2018-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer openings of establishment from insect or rodent entry.observed flies and flying insects in the food establishment. observed back door screen damaged allowing open |
| 2018-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in freezer. cdi pic relocated off the floor. |
| 2018-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed microwave starting to corrode inside. observed walk in freezer with significant ice build-up. make sure to have items repaired. repeat.4-501.12 resurface or replace cutting surfaces that can no longer b |
| 2018-06-07 |
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 and build-up throughout establishment on reach in units, gaskets, and shelving. observed debris on fans etc. observed food debris on hot |
| 2018-06-07 |
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.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so the |
| 2018-06-07 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles at surface where a food employee is working with food or working with utensils etc. observed lighting less than 50 foot candles in food preparation. repeat. |
| 2018-03-26 |
54 |
6-303.11 intensity-lighting - c lighting insufficient in some prep areas in kitchen. repeat. |
| 2018-03-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors in kitchen not smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and t |
| 2018-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units in need of replacement. freezer gasket missing.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on |
| 2018-03-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ribeye steak on menu missing asterisk linking to consumer advisory. 10 day verification required. |
| 2017-10-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a rag stored on the handsnk- cdi rag removed. |
| 2017-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pmultiple dishes stored as clean that had food debris on them still, cdi s |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items at the front of the walk in cooler holding at >45f- cdi products discarded by pic during inspection. |
| 2017-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.pests in facility today- at unsed ovens and dish area. |
| 2017-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed dishes stored on a soiled rack and dishes stacke |
| 2017-10-11 |
54 |
6-303.11 intensity-lighting - cobserved 2 lights out in the kitchen. lighting is very low in the kitchen in areas. |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on gaskets, food container dividers, fan in kitchen, fan in reach in cooler in front, walk in fan and walls, fryers(interior and exterior), rolling r |
| 2017-10-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-10-11 |
45 |
4-501.11 maintain equipment in good repair.observed a badly damaged walk in cooler door.torn gaskets on the make table and walk in cooleroi, gap on the exteror of grinder where black rubber/plastic is coming out, and rusted racks and peeling racks. crack |
| 2017-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mashed potato holding at 165f to correct. |
| 2017-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved pans stored as clean with some food debris still on them- sent to be rewashed. |
| 2017-07-31 |
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 dishes stored on a soiled rack- clean. |
| 2017-07-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ham open from saturday with no date label- back dated by pic during inspection to correct. |
| 2017-07-31 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on the drawers today(repeat).observed the interior of the walk in door damaged but materials are onsite for repair and front is repaired with diamond plate today.observed peeling paint in wa |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning looks much better today. keep working on the walk in compressor and cooler fans. |
| 2017-07-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some replaced tile, replaced ceiling in the back and some other repairs have been made. keep working on grouting tile where |
| 2017-05-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-05-02 |
4 |
observed an ashtray with cig butts in it in the back room. smoking is not allowed inside of this building. have staff dispose of butts outside in an approved recepticle.2-401.11 eating, drinking, or using tobacco - c |
| 2017-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build up on drink nozzles today. |
| 2017-05-02 |
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 build up on air drying racks and pot rack. |
| 2017-05-02 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved dead pests in the facility- remove these.6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats near the dish machine. |
| 2017-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on wall racks, fryers, gaskets, rolling rack, walk in cooler ceiling, cooler vents, light switches, handles to things, etc |
| 2017-05-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-05-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.observed missing endcaps on lights in the kitchen. |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair.observed the walk in door in bad repair today and with peeling paint.observed cracks in the 3 comp. sink- repair.observed torn gaskets on most equipment today. |
| 2017-02-13 |
21 |
observed chicken salad made 8 days prior- discarded to correct. be sure to count day of opening/cooking as day 1.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorr |
| 2017-02-13 |
1 |
observed no one onsite with a food manager's food safety certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-13 |
14 |
observed 0ppm chlroine sani in spray bottle- remade to 50-200ppm to correct. observed some build up on prep sink- pic will clean out before use and sanitize.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2017-02-13 |
19 |
observed mashed potatoes stored at <135f- discarded to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-02-13 |
36 |
provide a door sweep at the screen door where daylight is visible.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2017-02-13 |
53 |
observed broken tiles, missing grout on floors. observed damage door frame at the back. clean floor at grease box and wall at 3 comp. sink.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cl |
| 2017-02-13 |
45 |
observed broken metal and peeling paint on walk in cooler and walk in freezer.4-501.11 maintain equipment in good repair. |
| 2017-02-13 |
47 |
observed build up on outlets, grill, rolling rack, etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-13 |
42 |
observed build up on clean dish racks- green, metal wire, and flat metal.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-11-21 |
36 |
remove dead pests from lights.provide door sweep that is missing from screen door(pic said it is a new screen door).6-501.112 removing dead or trapped birds, insects, rodents and other pest - c6-202.15 protect outer openings of establishment from insect o |
| 2016-11-21 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-11-21 |
4 |
observed cigerette ashes on a the chopper today. no smoking is allowed indoors.2-401.11 eating, drinking, or using tobacco - c |
| 2016-11-21 |
16 |
observed chicken getting ready to be pulled off of the grill at <165f-see chart. chicken left on the grill until it met 165f to correct.3-401.11 raw animal foods-cooking - p,pf |
| 2016-11-21 |
42 |
observed pans stored on a soiled shelf and cigerette ashes on a chopper- chopper sent to be washed.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed dishes stacked wet tod |
| 2016-11-21 |
45 |
observed broken, gapped, and rusted metal in the walk in cooler and walk in freezer.observed a torn gasket on the freezer door. veggie walk in is still onsite and not in use(pic stated that a new one is coming).4-501.11 maintain equipment in good repair. |
| 2016-11-21 |
47 |
observed build up on light switches, rolling rack, top inside of microwave, mixer and other equipment in restaurant.4-602.13 nonfood contact surfaces - c |
| 2016-11-21 |
53 |
observed missing tile, missing grout, and missing/broken ceiling tiles.observed build up on the floor throughout.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, wal |
| 2016-11-21 |
54 |
observed a light in the kitchen that is not shielded.6-202.11 light bulbs, protective shielding - c |
| 2016-07-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee with wrist wrapped in stretch bandage preparing food. employee washed hands with |
| 2016-07-14 |
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 employee without gloves dispensing tartar sauce with a small ramekin that does not have a handle. cdi - pic |
| 2016-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches on the order window sill and near the tableware. -0- |
| 2016-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed peeling metal in the walk in produce walk in cooler on the wall. pic stated this unit is set to be taken out of service. -2- repeat |
| 2016-07-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-07-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under the 3-comp sink. repair. repeat -0- |
| 2016-07-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the restrooms. replace these with cleanable ceiling tiles. 6-501.11 floors, walls, and ceilings |
| 2016-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on the shelving in the kitchen and walk in cooler, especially on the ones above the 3-comp sink where the cleaned pots are stored. cl |
| 2016-04-27 |
1 |
2-102.12 certified food protection manager - c no certified protection manager |
| 2016-04-27 |
54 |
6-303.11 intensity-lighting - c provide the required amount of lighting in all facility area. observed low lighting in the produce walk in cooler. provide more lighting in this unit. -.5 - repeat6-202.11 light bulbs, protective shielding - c observed mis |
| 2016-04-27 |
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 deep gouges in floor and uneven grading of the floor near walk in freezer. rep |
| 2016-04-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under 3-comp sink. repair. -0- |
| 2016-04-27 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed interior of walk-in door damaged. peeling coating on shelves. **keep equipment in good repair. |
| 2016-04-27 |
38 |
2-303.11 prohibition-jewelry - c observed cook wearing several bracelets. **2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-04-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed grilled salmon and grilled tuna without asterisks on main menu. verification required |
| 2016-04-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed salads and dressings in 2-door cooler at 50-55f. **3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p ver |
| 2016-04-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed mashed potatoes in hh at 130. keep 135f or more. cdi-reheated to 165f returned to hh. |
| 2016-04-27 |
7 |
3-301.11 preventing contamination from hands - p,pf observed bare hand contact of cucumber for a salad. cdi through instruction and salad, tomato and cucumber disposed of. **3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use sui |
| 2016-02-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee breading squash wearing gloves, go to walk in and return to breading squash wearing the same gloves. cdi - pic instructed handwashing. -0- |
| 2016-02-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed chicken salad scoop left in product overnight. clean these at least every day for those kept in a refrigerated environment less than 45f. cdi - u |
| 2016-02-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-02-26 |
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 mixed spice at cook line without label. label this with the common name of the item. repeat -0- |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler door near ovens with hole in the bottom, walk in door at the rear with malfunctioning closure and prep unit collecting water in the bottom. repair all these. repeat -2- |
| 2016-02-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stack of cups at front line with lip area exposed. keep covered. -0- |
| 2016-02-26 |
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 hole in ceiling near back door, damaged ceiling tiles in dining room and floor |
| 2015-10-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no pic with certification. -2- repeat |
| 2015-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three knives stored under prep table with buildup on the blades. cdi - moved items to soiled drain board for cleaning. -1.5- repeat |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed produce walk in with board used for securing it in the closed position. repair. observed broken water faucet at front hand sink. repair. -1- repeat |
| 2015-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under pre-rinse compartment at dish washer. observed leak around gasket of pre-rinse sprayer at 3-comp sink. repair. -0- |
| 2015-10-19 |
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 working containers of soy sauce and oils without label. label these items with the common name of the product. -1- |
| 2015-10-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both lids and both doors open on dumpster. keep these closed between uses. 5-501.115 discard items and litter stored in the waste areas and enclosures |
| 2015-10-19 |
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 deep gouges in floor and uneven grading of the floor near walk in freezer. rep |
| 2015-10-19 |
54 |
6-303.11 intensity-lighting - c provide the required amount of lighting in all facility area. observed low lighting in the produce walk in cooler. provide more lighting in this unit. -0- |
| 2015-10-19 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain clogged in can wash,. unclog and maintain drain. -0- |
| 2015-09-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in the kitchen under 3-comp sink, under dishwasher and under cutting boards used for storing suran wrap and aluminum foil. pic stated the facility has pest control. ke |
| 2015-09-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. repeat. -2- |
| 2015-09-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handsink in women's restroom. cdi - sign posted at handsink today. -0- |
| 2015-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on outside of stacked hot holding pans touching the food contact surface of the next pan. cdi - pic stated vendor to replace pans when built u |
| 2015-09-02 |
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 deep containers of rice cooling in walk in cooler. cdi - pic spread rice o |
| 2015-09-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on floor in produce walk in cooler. pic stated this is spoiled food, but make sure food is off floor or discarded. observed |
| 2015-09-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors near dishwashing area with pitting present. water is retained in shift. resurface to make them smooth and easily cle |
| 2015-09-02 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler with hing broken, being propped at the handle by a block of wood. repair. replace rusty shelving throughout. -1- |
| 2015-09-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease buildup on fans and shelving throughout facility, as well as the shelving in the walk in and reach in coolers. observed buildup on the |
| 2015-09-02 |
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 grease and dust buildup behind fan exhaust system covers. clean. -0- |
| 2015-09-02 |
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 on shelf with heavy grease and dust buildup. -.5- |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a box of individual coffee creamers 58f in the produce cooler which is not currently working. no other tcs food stored in this walk-in cooler. cdi - creamers were discarded. |
| 2015-06-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic (person in charge) |
| 2015-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer below 50 ppm at the dish machine. cdi (corrected during inspection) sanitizer in container was low, but not out, it changed and prime and working properly. utensils on clean |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the wire shelving throughout. dust and grease on the sides of the fryers, drop cords and brackets fro the hood system. |
| 2015-06-29 |
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 leak in the dining area roof in the closed section of the dining room. 6-501 |
| 2015-06-29 |
54 |
6-303.11 intensity-lighting - c observed dimly lighted areas of the kitchen.facility is due to close in september as 7 eleven will lease the land for a new store. |
| 2015-06-29 |
50 |
5-402.13 maintain sanitary sewage system.-p observed grease trap overflowing in the floor when both the dish machine and 3 comp sink are used at the same time. 10 day vr (verification required) have grease trap serviced. |
| 2014-12-04 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed ice dumped in handsink at front counter. cdi- handsinks cleared. |
| 2014-12-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: unclear from matching invoice for wild caught salmon to parasite destruction letter company. |
| 2014-12-04 |
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 mac and cheese 79 f after three hours of cooling. unclear when food entered danger zone for cooling. pic voluntarily disca |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on surface adjacent to bread baskets. cdi- discarded drinks |
| 2014-12-04 |
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 mac and cheese 79 f after three hours of cooling, tightly covered. cdi- pic |
| 2014-12-04 |
53 |
6-502.12 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. floors in need of cleaning under equipment, especially un |
| 2014-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed some items below 135 f in holding. refer to temperature chart. cdi- reheat to 165 f while on site. |
| 2014-08-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-08-25 |
53 |
6-502.12 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. observed significant build-up of food debris and soil und |
| 2014-08-25 |
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. do not store cutting utensils in crevice between refrigerator shelves and sides |
| 2014-08-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live german roaches under dish machine, and in women's restroom. dead german roaches scattered through facility along wall perimeters. cdi- apex exterminationg on contacted fo |
| 2014-08-25 |
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 : do not use the tops of holding units to cool foods. observed water melon 62 f in |
| 2014-08-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed bottle of bleach concentrate unlabeled. cdi- labeled. |
| 2014-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed utensils stored clean with greasy build-up. food attached to equipment in clean storage. cdi- returned to cleaning process. |
| 2014-06-02 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic not certified. |
| 2014-06-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: tcs foods that are ready-to-eat shall be date marked with date of preparation. observed chicken, roast beef, potato salad, in walk-in not label |
| 2014-06-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on permanent printed menus for grilled salmon and grilled tuna steak. consumer advisory in complianc |
| 2014-06-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c: more frequent and more complete cleaning of floors and walls needed, especially behind and under equipment. |
| 2014-06-02 |
47 |
4-602.13 nonfood contact surfaces - c: observed shelves in walk-in cooler in need of cleaning. interiors of smaller coolers in need of cleaning. door gaskets of small refrigeration units accumulating food debris. |
| 2014-06-02 |
36 |
6-501.111 controlling pests - pf: the facility shall be pest free. observed live german cockroaches in facility. apex exterminating is under contract to control pests. |
| 2014-03-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed cooler walls, floors, facility walls, ceilings in need of repairs. ceiling damage from water leaks observed. |
| 2014-03-12 |
47 |
4-602.13 nonfood contact surfaces - c: observed shelving in coolers rusting. |
| 2014-03-12 |
41 |
3-304.12 in-use utensils, between-use storage - c: in use dispensing utensils shall be stored with handle out of the food if stored in the food. observed ice scoop in ice bin with handle in food. |
| 2014-03-12 |
36 |
6-202.13 insect control devices, design and installation - c: the facility shall be pest free. observed live german roaches in facility. cdi- pest control company has contract for pest management. |
| 2014-03-12 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an acrredited program. observed pic on duty not certified. |
| 2013-11-13 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic to have no accredited training. |
| 2013-11-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: hand washing sinks shall be accessible for use at all times. handwashing sinks may be used for no other purpose than for handwashing. observed bucket with soiled water and rags stored in ha |
| 2013-11-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found sliced roast beef holding on grill 128 f. cdi- reheated to 165 f. |
| 2013-11-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: utensils shall be clean to sight and touch. observed stacked bowls and plates with food attached after going through cleaning process. |
| 2013-11-13 |
45 |
observed walk-in doors heavily damaged on exterior and interior. |
| 2013-11-13 |
53 |
observed floors not smooth and cleanable in very rear room of kitchen at back door. |
| 2013-11-13 |
26 |
7-201.11 separation-storage - p: store toxic chemicals so accidental contamination of equipment or food may occur. observed bottles of cleaners stored on sink drainboard, cutting boards, and surface with onions. cdi- chemicals moved to safe location. |
| 2013-08-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability: observed floors uneven, not easily cleanable. |
| 2013-08-29 |
47 |
4-602.13 nonfood contact surfaces: keep surfaces clean in facility. |
| 2013-08-29 |
38 |
2-402.11 effectiveness-hair restraints: food employees must wear effective hair restraints when working with food. observed employyes not wearing hair restraints. |
| 2013-08-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. observed fried chicken holding at 120 f in fryer. gravy 124 f in steam table. cdi- reheated. |
| 2013-08-29 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed pic has no training as yet. |
| 2013-05-23 |
20 |
keep tcs foods cold at 45 f or below. observed feta cheese 60 f said to be from overnight in flip top cooler. cdi- voluntarily discarded. |
| 2013-05-23 |
12 |
obtain parasite destruction letter for salmon served in facility. observed no documentation salmon is parasite free. |
| 2013-05-23 |
1 |
the pic shall be a certified food protection manager from an approved program. observed pic to have no accredited training. |
| 2013-05-23 |
23 |
provide approved consumer advisory on all menus for undercooked meats and fish. observed correct ca on daily menu sheet. permanent menu is slated for printing before next inspection. cdi- discussion and menu review. |
| 2013-05-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed of equipment surfaces. |
| 2013-05-23 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-05-23 |
53 |
floors not smooth and cleanable in areas. exterior surfaces in poor repair. cleaning needed under equipment; behind equipment on fllors and walls. |
| 2013-05-23 |
33 |
when thawing vacuum packaged fish; cut bag to allow oxygen to permeate package. observed packaged salmon and mahi received frozen thawing in closed package. cdi- discussion. |
| 2013-03-06 |
1 |
the pic shall be a certified food protection manager from an approved program. observed pic to have no accredited training. |
| 2013-03-06 |
8 |
supply hand drying means at each handsink. observed no towels at kitchen handsink.cdi- supplied |
| 2013-03-06 |
12 |
obtain parasite destruction letter for salmon served in facility. cdi- supplied. |
| 2013-03-06 |
16 |
cook hamburgers and hamburger steaks to 155 f minimum for 15 seconds. observed hamburgers coming off the grill at 148-151 f. cdi- returned to grill. |
| 2013-03-06 |
19 |
hold food hot at 135 f or above. observed mashed potatoes holding 118-124 f. cdi |
| 2013-03-06 |
23 |
provide approved consumer advisory on all menus for undercooked meats and fish. cdi- discussion and menu review. |
| 2013-03-06 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at an approved concentration. |
| 2013-03-06 |
41 |
store in use dispensing utensils with handle out of the food. found cup used to dispense sugar. |
| 2013-03-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed of equipment surfaces. |
| 2013-03-06 |
53 |
floors not smooth and cleanable in areas. exterior surfaces in poor repair. un-necessary items in kitchen include broken refrigerator. |
| 2013-03-06 |
36 |
eliminate presence of pests. observed german roaches in facility. |
| 2012-12-13 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled bottle of liquid. determined to |
| 2012-12-13 |
20 |
hold potentially hazardous foods at 45 f or below. observed feta cheese at 48 f. cdi- moved to walk-in cooler. |
| 2012-12-13 |
26 |
manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. observed cans of raid for household use only. remove from facility. |
| 2012-12-13 |
31 |
cool foods under refrigeration or ice bath once it reaches 135 f. observed roast cooling on prep table 120 f in some sections. |
| 2012-12-13 |
2 |
employees shall be informed of their responsibilities as to their health. observed no employee health policy. cdi- left forms. |
| 2012-12-13 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed of equipment surfaces; electric fans in kitchen; etc. |
| 2012-12-13 |
50 |
eliminate standing water on premises. observed standing water against exterior of building. |
| 2012-12-13 |
53 |
maintain physical facilities clean and easily cleanable. observed floors heavily damaged; not smooth. water accumulating; standing in kitchen. |
| 2012-12-13 |
41 |
store in use dispensing utensils with handle out of the food. found cup used to dispense sugar. |
| 2012-12-13 |
1 |
the person in charge shall be a certified food protection manager certified by an approved accredited program. observed no accredited training. |