| Violation Date |
Code |
Description |
| 2018-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer concentration low in buckets. |
| 2018-08-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed a tray of shell eggs using |
| 2018-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens above 45f in open top unit due to being overstacked in pan. cdi-excess product removed and put into cooler below. observed pancake batter in flip top with ice b |
| 2018-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked peppers and onions not under temperature control. ehs suggested using tphc. cdi-discarded. |
| 2017-10-10 |
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 just sliced turkey cooling in holding unit beside front line above 45f in |
| 2017-05-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of pans stacked while wet. noted improvement from last inspection. |
| 2017-05-01 |
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 items cooling and tightly covered with plastic wrap. also observe |
| 2017-05-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed pancake batter using tphc a |
| 2017-05-01 |
14 |
4-703.11 chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under ยง 4-501.114. contact times shall be consistent |
| 2016-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2016-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in prep cooler above 45f due to being overfilled in pan. observed a container of pancake batter stored above cold well line in flip top unit and above 45f. pic sta |
| 2016-06-20 |
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 items cooling on counters below 135f such as blanched fries and cooked veg |
| 2016-06-20 |
47 |
b4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed spills and food debris under soda machines. |
| 2016-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2016-06-20 |
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 unshielded light bulbs above open food areas such as prep cooler across from grill. |
| 2016-01-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed flip top prep unit stored directly beside hand sink without a splash guard installed. did not observe any contamination during inspection as lid was kept closed on u |
| 2016-01-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed gluten free brow |
| 2016-01-26 |
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 items being cooled while tightly covered such as black bean mix and colesl |
| 2016-01-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed one raw shell egg leftover |
| 2016-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken thawing in 2 compartment prep sink under running water. observed ready to eat items such as coleslaw on opposite drainboard but still in splash zone and subject to cros |
| 2015-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of pans wet nested. |
| 2015-09-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed cinnamon rolls stored under a heat lamp for customer self service but no protection from contamination. cdi-rolls discarded. |
| 2015-09-24 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed label used for pa |
| 2015-09-24 |
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 cooked chili and chicken stored in walk in cooler and coo |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items held cold on customer self service salad bar above 45f. see temperature chart. all items placed into cooler less than 30 minutes prior. cdi-all product pulled from unit an |
| 2015-05-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved peppers and onions at grill |
| 2015-05-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved all 4 quat sanitizer bottles < a 100ppm. 1 observed at 0ppm. cdi - all bottles dumped and refilled from 3 -comp sink at 200ppm. |
| 2015-05-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on shelf above hot box at pizza station. cdi - drinks discarded. |
| 2015-05-05 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed some plastic food containers with cracks on edges stored on dish shelf. 4-502.11( |
| 2015-02-02 |
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 a few squeeze bottles, seasoning shakers, and a container of flour not labeled. |
| 2015-02-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed time not being recorded fo |
| 2014-10-15 |
37 |
.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of prepackaged items stored on floor in dry storage room. |
| 2014-10-15 |
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 pans of food including lettuce, sliced tomatoes, potato salad, etc coolin |
| 2014-10-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf. observed menu posted for consumer advisory on eggs cooked to order missing disclosure statement. cdi - correct m |
| 2014-05-12 |
35 |
3-602.11 enusre food packaged in facility and displayed for self-service are properly labeled. observed individually wrapped brownies at self-serivce missing address. |
| 2014-05-12 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed romaine lettuce stacked in pan at top of prep flip top cooler. do not stack items too high to ensure temperature is maintained. cdi, moved to another pan and stored below. observed a pan of peppe |
| 2014-05-12 |
14 |
4-501.114 maintain sanitizing solutions at proper concentrations. observed 2 out of 3 sanitizer quat spray bottles < 150ppm. observed 1 quat sanitizer bucket < 100ppm. cdi, by changing out all sanitizers to proper concentration of 200ppm. |
| 2014-01-27 |
37 |
3-305.11 ensure food is protected from contamination by storing in a location where protected. observed open bag of flour on prep line and open bag of panko in dry storage area. these items were moved into containers w/ lids during inspection. |
| 2014-01-27 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed consumer advisory missing disclosure statement from breakfast menu for eggs served underc |
| 2014-01-27 |
8 |
6-301.11 maintain soap available at all handsink at all times. observed no soap available at handsink next to slicer in kitchen. cdi, pic is going to get some soap from maintenance downstairs temporarily until stock is ordered. |
| 2013-10-02 |
31 |
3-501.15 cooling methods. observed items at salad bar at 45-49f. pic said that items were prepped and placed directly on bar. cdi, discussed proper cooling methods of cooling foods down properly in walk-in cooler before placing on bar. |
| 2013-10-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed marinara sauce in steam well & veggie & chicken broth in hox box below 135f. cdi, reheated properly. |
| 2013-10-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed disclosure missing from menu for eggs cooked to order. menu has the reminder & it is correct. cdi, gave instruction and proper info |
| 2013-10-02 |
26 |
7-102.11 common name-working containers. observed 1 spray bottle of glass cleaner not labeled. cdi, labeled on site. |
| 2013-10-02 |
38 |
2-303.11 prohibition-jewelry. observed staff wearing jewlry and watches on arm. food handlers shall not wear anything on wrists. |
| 2013-10-02 |
35 |
3-602.11 food labels. ensure prepackaged foods stored for customer self-service (grab & go) are properly labeled with name, ingredients, address where packaged, allergens, and net weight/quantity. observed grab & go cookies stored out front without proper |
| 2013-06-17 |
46 |
observed wash water measuring 95f in 3 comp sink. maintain at or above 110f at all times. sink refilled with hot water. see 4-501.19. |
| 2013-06-17 |
45 |
observed several rusted racks throughout. observed pizza make cooler holding water on bottom of floor - repair leak or clog. replacement shelves on order for the fall. the pizza unit was off and being sent out for repair. |
| 2013-06-17 |
23 |
observed only the reminder portion of consumer advisory in place for unpasteurized shell eggs cooked to order. the facility needs to disclose what is offered cooked to order or undercooked. menu at the front ordering station was changed to say cooked to |
| 2013-06-17 |
20 |
maintain items in single door prep cooler at 41f or below. items including garlic sauce were at 48-50f. thermostat was turned to coldest setting during the inspection and temperature of the cooler dropped to 45f. all items were moved to the walk-in coo |
| 2013-06-17 |
14 |
maintain santizer at the 3 comp sink at proper strength. measured sanitizer <100 ppm. range is 150-400ppm. sanitizer was drained and refilled and reading 200ppm. |
| 2012-10-31 |
23 |
observed no consumer advisory in place for unpasteurized shell eggs cooked to order. corrected by instruction. see 3-603.11. |
| 2012-10-31 |
45 |
observed several rusted racks throughout. observed pizza make cooler holding water on bottom of floor - repair leak or clog. |
| 2012-10-31 |
20 |
observed cut leafy greens overstacked in top of prep cooler and measuring 49f-53f. corrected by moving to ottom of cooler. see 3-501.16(a)(2)and(b). |
| 2012-10-31 |
54 |
observed sweater and jacket stored on racks in dry goods room; comingled with facility items. use designated lockers for storage of personal items. see 6-501.110. |
| 2012-10-31 |
46 |
observed wash water measuring 109f in 3 comp sink. maintain at or above 110f at all times. corrected by instruction. see 4-501.19. |
| 2012-10-31 |
11 |
observed one unopened loaf of bread to be heavily molded. no other loaves in same batch were affected. corrrected by voluntary disposition. see 3-101.11. |