| Violation Date |
Code |
Description |
| 2018-10-12 |
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 floors in rear service area under shelving in n |
| 2018-10-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed ladies room toilet not flushing. |
| 2018-10-12 |
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 of debri under and between equipment near ovens and small reach in . -0 points- |
| 2018-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket holding wiping cloths at 50 ppm qac . cdi refilled bucket with sanitizer at proper concentration. |
| 2018-10-12 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed commercially packaged meatballs reheated to 122 and placed in service. cdi reheated to 160 degrees. |
| 2018-10-12 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not on duty at time of inspection. |
| 2018-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving over 3 compartment sink rusting and in need of replacement. |
| 2018-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in buckets holding cloths measured 50 ppm qac . cdi refilled bucket with qac at proper concentration. |
| 2018-05-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes cooling tightly covered with both plastic and lid . cdi removed |
| 2018-05-03 |
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 tomatoes cooling at insufficient rate to meat cooling parameter. cdi changed cooling method. |
| 2017-08-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- repeat- observed only employee present without a certification in a food protection managers course. |
| 2017-08-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- observed several working squeeze bottles and shakers without labels. |
| 2017-08-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed olives stored on the floor, sauce stored on a shelf less than six inches above the ground along with other rte items |
| 2017-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed fruit flies throughout the facility. ensure the facility is having this issue addressed by a certified pest control management company. |
| 2017-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. -repeat- 5-501.114 ensure drain plug on dumpster, waste containers is in place. -repeat- observed a dumpster without a lid and drain plug. contact the provider |
| 2017-08-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed several absorbent tiles throughout the facilities ceiling. some are located near the 3-comp sink and other above the prep |
| 2017-08-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee wearing a bracelet while preparing sandwiches. employee removed the item once informed of the violation. |
| 2017-01-20 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. - observed no drain plug on the cardboard dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed lid missing from cardboard |
| 2017-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed fan covers in walk in cooler with major dust build up. clean |
| 2017-01-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- observed single use cups being stored on the floor near the back door. move items. |
| 2017-01-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed fruit flies in back hallway and near the can wash. contact pest management to reduce and eliminate the issue. |
| 2017-01-20 |
33 |
3-501.13 use approved thawing methods. 0pts observed crab meet thawing on a cart. cdi- items were moved to the walk in and employee was informed on proper methods. |
| 2017-01-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts- observed two buckets of sanitizer not labeled. cdi- employee labeled items. |
| 2017-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts- observed ham at 60f, turkey, salami, crab, and cheese all at 50f in the flip top prep unit. cdi- all items were placed in the walk in to rapidly cool. items placed back into flip |
| 2017-01-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 1.5pts- observed sanitizing bucket at 50 ppm. also, observed sanitizer in 3 comp sink at 50 ppm with employee washing dishes. cdi- employee changed both sanitizer and r |
| 2017-01-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 1pt - observed no paper towels at the back hand sink and ladies bathroom. cdi- employee went to the store to purchase paper towels. ehs observed towels at handsink |
| 2017-01-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2pts- observed no one present has food protection manager certification. work towards gaining certification. |
| 2016-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dried food debris in crevice of tomato slicer. cdi - sent to dish area for processing. |
| 2016-10-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work towarrds gaining certification. |
| 2016-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastice food pans wet stacked on drying rack. separate to allow air drying. |
| 2016-10-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf metal utensil stored in handsink by make line. cdi - employees relocated utensil. |
| 2016-10-05 |
53 |
6-101.11(a)(3) - materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. a few absorbant acousitc ceiling tiles used in prep area. replace with approved waterproof ceiling tiles. 6 |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. replace shelving with peeling/chipping paint above three comp sink. |
| 2016-03-17 |
53 |
6-101.11(a)(3) - materials used for indoor floors, walls, and ceilings shall be nonabsorbant for areas subject to moisture such as food prep areas. a few absorbant acousitc ceiling tiles used in prep area. replace with approved waterproof ceiling tiles. |
| 2016-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cold cuts and cooked steak overstocked and holding above 45f at make line. cdi - out of temp product pulled to walk ion cooler for rapid cool down. |
| 2016-03-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at handsink near make line. cdi - pic restocked before being asked. |
| 2016-03-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work towards gaining certification. info left with pic about classes. |
| 2015-10-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. multiple boxes of single service napkins and drink lids stored on floor. relocate to shelf. |
| 2015-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on drying rack above three comp sink. separate to allow air drying. |
| 2015-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple tcs foods over stocked in make line and holding above 45f. cdi - pic indicated that make line was restocked less than 30 minutes prior; all out of temp product relocated to walk |
| 2015-10-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored on shelf above ready to eat shredded lettuce. cdi - storage reversed with tomatoes on bottom shelf. |
| 2015-10-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on top of bread proofer. cdi - relocated to designated area. |
| 2015-10-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-05-11 |
36 |
6-501.111 controlling pests - pf: eliminate gnats. |
| 2015-05-11 |
1 |
2-102.12 certified food protection manager - c:person in charge must have an ansi accredited food protection manager certification. |
| 2015-05-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: diced chicken 48f in make station steak 47f in make station. cdi- placed in cooler |
| 2015-05-11 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelving above 3 comp sink. clean prep sink. observed tape on lip of sink and drain board with debris. |
| 2015-05-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean wall across from seasoning rack.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace rusting shelving. |
| 2015-05-11 |
54 |
6-303.11 intensity-lighting - c: increase lighting in prep sink area.6-305.11 designation-dressing areas and lockers - c: discontinue storing personal items with items used for restaurant. |
| 2014-08-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed employee foods being stored above consumer foods in the walk in cooler. |
| 2014-08-06 |
39 |
4-901.12 wiping cloths, air drying location - c. observed a wet wiping cloth on the food prep table. |
| 2014-08-06 |
6 |
2-301.12 cleaning procedure - p. observed two food employees wash their hands without using a paper towel to turn off the water faucet. cdi by instruction. |
| 2014-08-06 |
2 |
2-103.11 (m) person in charge-duties - pf. observed no employee health policy present. cdi- employee health policy template was given to pic (english). |
| 2014-08-06 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-10-02 |
39 |
all wet wiping cloths shall be stored in santizing solution between uses. observed two wet wiping cloths on the food line. |
| 2013-10-02 |
14 |
all food contact surfaces shall be clean to sight and touch. observed residue on one of the soda dispenser nozzles. cdi- dispenser nozzle was removed and properly sanitized. |
| 2013-10-02 |
6 |
all food employees shall wash their hands before donning on a new pair of gloves. observed a food employee don on a new pair of gloves without a handwash. cdi- food employee washed her hands. |
| 2013-10-02 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-05-24 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2013-05-24 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2012-11-01 |
53 |
provide floors/walls/ceiling that are constructed properly to facilitate cleaning; observed numerous ceiling tiles in kitchen that are absorbent. |
| 2012-11-01 |
45 |
keep food anf non-food contact surfaces in good repair; observed damaged plastic lids in kitchen area in need of replacing. |
| 2012-11-01 |
20 |
3-501.16 properly cold hold phf products; observed sliced cheese on cold holding unit measuring 50-52 degrees f; cheese pulled and not over stacked to maintain uniform temperature. |