| Violation Date |
Code |
Description |
| 2018-07-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped tomatos and spinach in wic cooling with wrap and lid on. this is facil |
| 2018-01-12 |
49 |
5-205.15(b) maintain a plumbing system in good repair. water in front handsink was very slow in draining but did eventually drain. monitor. |
| 2018-01-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped tomatos in wic cooling with wrap and lid on. cdi- uncovered and unwrap |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatos and lettuce on line held below 45f. cdi- both itemsdiscarded. assure product is fully and properly cooled from prep before using. repeat |
| 2018-01-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at back handsink. cdi- provided. |
| 2017-08-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. soda bottles stored underneath handsink on floor. keep away from handsink and off floor. |
| 2017-08-07 |
33 |
3-501.13 use approved thawing methods. observed frozen beef thawing on sink counter. cdi- beef moved to fridge. |
| 2017-08-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed tomatos in wic wrapped and covered. product recoded at 48f. date sticker stat |
| 2017-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatos and lettuce on line held below 45f. cdi- both items discarded. possible that food products were not fully cooled. assure product is fully and properly cooled from prep before u |
| 2017-01-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer at 3 compartment sink was recorded at 50ppm. cdi- sink drained and quat re-filled to 200ppm. |
| 2017-01-18 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2017-01-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. box of chicken stored on freezer floor. store all foods off floor. |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one piece of chicken was recorded above 45f on line (see chart). chicken appeared to be overstacked. do not stack food products above line. cdi- product discarded. |
| 2017-01-18 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed an ipad stored on prep counter and an |
| 2017-01-18 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee prepping food with no hair restraint. |
| 2016-07-18 |
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. some tiles missing in walls and ceiling in back kitchen area. no points deducted. |
| 2016-07-18 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink in back area. |
| 2016-07-18 |
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 multiple shakers of salts, spices, not labeled. repeat. |
| 2016-02-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a container of dressing cups stored directly underneath soap dispenser and saw some soap on cups. cdi- cups discarded and moved |
| 2016-02-15 |
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 a salt shaker that was unlabeled. label all foods not easilty identifiable. |
| 2016-02-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer at facility. will return to confirm facility gets a thin probe thermometer. vr. repeat. |
| 2016-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many foods in line that were holding at a temperature of >45f (see chart). pic explained that food items were kept in a reach in unit before being placed directly on the line. |
| 2016-02-15 |
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 observe pic wash hands and turn off water with no barrier. cdi- explained to pic that a barrier is |
| 2015-07-07 |
34 |
4-302.12 provide a thin probe thermometer for accurate measure of thin foods - need either separate thin probe or additional thin probe attachment for thermometer - corrected. |
| 2015-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing - observed purse stored in back handsink - cdi by removing purse |
| 2015-07-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils - observed bag of onions stored on floorf3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils - observed bag |
| 2015-07-07 |
14 |
4.601.11 equipment food contact surfaces and utensils shall be clean to sight and touch - observed small bits of food in pans - cdi by removing items to be re-washed. |
| 2015-07-07 |
42 |
4-901.11 (a) air dry equipment and utensils after cleaning and sanitizing - observed some items stacked wet - do not nest items until completely dry. |
| 2015-07-07 |
20 |
3-501.16 (a)(2) maintain tcs foods in cold holding at 45f or less - observed spinach, egg patties in front 2-door cooler at 61.3f, thermometer reading same approxximate temperature - have unit checked and do not re-use until repaired - cdi by throwing eg |
| 2015-07-07 |
46 |
4-501.18 keep the wash, rinse and sanitize solutions clean - employees were using center vat to rinse dirty utensils prior to washing - always work in one direction, from dirty to clean - found food debris in rinse and sanitize vat - remove all soil by p |
| 2015-07-07 |
52 |
5-501.113 (b) keep dumpster, outside waste containers covered with tight-fitting lids or doors - observed dumpster side doors open, drain plug missing - call dumpster company to replace drain plug, assure side doors are closed each time trash is emptied. |
| 2015-07-07 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils or single-use articles - observed unprotected bulbs over menu areas, loose cover over hot foods |
| 2015-07-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - observed bowls used to cut & mix salad items with scars and gouges in them; rust on walk-in shelves observed - need to have professionally re-coated |
| 2015-01-20 |
47 |
repeat 4-601.11(b)&(c) non-food contact surfacesclean leaked soda syrup from around bag. clean underside of soda dispenser. clean top side of gasket on walk-in cooler. |
| 2015-01-20 |
45 |
g/c 4-501.11 good repairobserved small split/tear in gasket on door of walk-in cooler. replace |
| 2015-01-20 |
43 |
4-903.11(a)&(c)/4-903.12 storing/prohibtionsobserved one roll of disposable paper towels, used for wiping surfaces, stored on floor. cdi by having staff elevate off floor. |
| 2015-01-20 |
42 |
repeat 4-901.11 air drying requiredobserved multiple black food containers on air drying rack, stacked tight while still wet. air dry before stacking |
| 2015-01-20 |
26 |
g/c 7.102.11 common name - labelingobserved one bottle of qusat sanitizer in an unlabeled all purpose generic bottle. cdi by having staff label sanitizer bottle |
| 2015-01-20 |
8 |
repeat 6-301.12 hand drying provisionobserved no paper towels at handsink in back of facility. cdi by instructing staff to provide re-stock supply of paper towels. |
| 2014-07-25 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved some stacks of food pans wet nesting. air dry utensils and equipment completely before tight stacking. |
| 2014-07-25 |
8 |
6-301.12 hand drying provisiongeneral commentobserved paper towel dispenser in back sink to be empty. sink at front was stocked and worker was loading delivered food from shipment arrival, before intending to restock paper towels.cdi by providing restock |
| 2014-07-25 |
36 |
6-501.111 controlling pestsgeneral comment'observed 2 flys around back door area of kitchen. ensure devices or procedures are in place for fly protection. |
| 2014-07-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingobserved opened sleeve of cup lids under handsink at front counter. observed exposed roll of paper towels next to employee beverages on bottom surface of ki |
| 2014-07-25 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilityobserved some refrigeration shelving with rust present in walk-in cooler. observed several cracked/chipped food pan lids.replace or professionally |
| 2014-07-25 |
47 |
4-602.13 nonfood contact surfacesobserved some mildew/mold present on outer nonfood contact side of ice dispenser at drink station. cleanobserved shelving racks above 3 comp sink to have some sticky residue present. clean |
| 2014-07-25 |
52 |
5-501.114 using drain plugsgeneral commentobserved dumpster plug removed. plug looked to be accidently kicked out. informed pic to insert plug back into place to prevent any liquid runoff. |
| 2013-11-18 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionobserved debris collecting on overhead ventilation guard in walk-in cooler. clean ventilation guard. |
| 2013-11-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingobserved single service drink carriers out of protective plastic and stored under handsink at front service line. do not store any single service items unde |
| 2013-11-18 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils completely before stacking. observed multiple stacks of containers above 3 comp sink tight stacked while still wet. |
| 2013-11-18 |
36 |
6-501.111 controlling pestsobserved multiple fruit flies above can wash in back of kitchen. pour disinfectant in drain to detract fruit fly harborage. |
| 2013-11-18 |
1 |
2-102.12 certified food protection managerpic informed me that he has taken servsafe food safety training and currently waiting on delivery of his certificate. must have certification on premises prior to 1/1/2014 to avoid 2pt deduction |
| 2013-06-04 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handsink in back room being used for storage (little tote bags). cdi by pic removing bags from handsink. |
| 2013-06-04 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-06-04 |
38 |
general comment(a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair |
| 2013-06-04 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2013-06-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris present on refrigeration gaskets of undercounter prep unit at front area. |
| 2013-06-04 |
54 |
(a) 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. observed dust accumulating on overhead ventilation guard in women's restroom. clean ventilation guard. |
| 2013-06-04 |
42 |
air dry utensils completely before stacking. observed multiple stacks of containers above 3 comp sink tight stacked while still wet. |
| 2013-06-04 |
1 |
general comment(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 |