| Violation Date |
Code |
Description |
| 2018-07-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-07-11 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not neces |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood part of soda machine with significant build-up. make sure to increase cleaning frequency. |
| 2018-07-11 |
45 |
4-501.11 maintain equipment in good repair. observed soda machine leaking underneath counter. make sure to keep in good repair. observed shelves starting to rust at ware washing where clean equipment and utensils are kept. make sure to keep in good repair |
| 2018-07-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service napkings being stored under front hand sink piping. make sure to store in a manner to prevent contamination. |
| 2018-07-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf at time of inspection, observed bagged food such as olives, peppers etc being stored in back hand sink. cdi items were removed from hand sink and reviewed with food empl |
| 2018-07-11 |
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 food employee not washing for long enough; washed for less than 5 seconds and not using a |
| 2018-07-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager present at inspection. repeat make sure to have a certified food protection manager present at all times. |
| 2018-04-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager during inspection. repeat |
| 2018-04-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 compartment sink reading less than 100 ppm for quat ammonium. cdi showed pic how to manually mix sanitizer temporary for now. pic will order new |
| 2018-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food on make line holding above 45 degrees. please see temperature chart. cdi product was discard, maintenance called out for service within 2 hours. pic will monitor temperatur |
| 2018-04-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee performing food preparation without wearing a hair restraint. make sure to wear appropriate hair res |
| 2018-04-06 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. did not observe any air thermometers on the cold holding line. make sure to have air thermometers. |
| 2018-04-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-04-06 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.observed waste receptacles corroding out on the bottom. make sure to keep in good repair. repeat points deesclaated due to shared facility. no points will be deducted. |
| 2018-04-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee cell phones and lunch box being stored on food preparation area. make sure to have a designated area so single service, equipment |
| 2018-04-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved test strips for 10/2015. verification required |
| 2017-07-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods on the back of the make table holding at >45f today- they had been stocked only 1 hour ago and were put into the walk in where they all fell to <45f durinig the inspec |
| 2017-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer at 0ppm in the bottle today- refill daily.refilled with 200ppm quat. sanitizer to correct. |
| 2017-07-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed gaps where wall paper is coming loose, where there are gaps in the wall at baseboard in the kitchen, and some absorbant mate |
| 2017-07-25 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed holes in both the cardboard and trash dumpsters toda |
| 2017-03-06 |
53 |
observed acoustic tiles in restrooms- provide vinyl tiles that are easy to clean.observed build up on ceiling and wall in kitchen.observed damaged wall at walk in, outlet, and another part of the wall at the air dry area.6-501.12 floors, walls, ceilings i |
| 2017-03-06 |
52 |
observed rusted holes in the cardboard and trash dumpsters today- replace.5-501.111 keep storage areas and bins for waste in good repair. |
| 2017-03-06 |
14 |
observed 50ppm quat in the sanitizer spray bottle today- refilled to correct. maintain this particular quat sanitizer at 200-400ppm(this brand can go to 150ppm min.).4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2017-03-06 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-08-12 |
46 |
4-603.16 rinsing procedures - c observed no rinse solution in the 3-comp sink and no stopper available to fill the middle compartment. provide a rinse solution before sanitizing if using the 3-comp sink. -0- |
| 2016-08-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-08-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed sewer flies in the sink and toilet in the women's restroom. maintain and increase frequency of pest control as necessary to get rid of sewer flies. -1- |
| 2016-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelves with dishes present. clean shelves. -.5- |
| 2016-08-12 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed buildup in the basin of the handsink and in the urinal. clean these. -.5- repeat |
| 2016-08-12 |
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 with cleanable tiles. -.5- repeat |
| 2016-08-12 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting on the low shelves of the walk in. provide more light. -.5- repeat |
| 2016-08-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets and elaborate rings while preparing food. remove these before beginning food prep. -.5- |
| 2016-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of overstacked steak portioned trays at 49-51f. cdi - pic moved the freshly restocked steak to the walk in to cool. lower layers are 40-42f. -1.5- |
| 2016-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at the front counter, in a spray bottle to the left of the rear handsink and coming out of the sanitizer wall dispenser at 0 ppm. observed sanit |
| 2016-08-09 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsinks at the front counter, the rear handsink and in both restrooms at 79-82f. provide at least 100f at handsinks. vr required no later than 08/19/2016. -1- |
| 2016-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer at 0 ppm concentration. keep in sanitizer between uses. -.5- repeat |
| 2016-08-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinking cup on the first prep table upon entry into the kitchen. cdi - employee moved cup to a low shelf on the prep table. -0- |
| 2016-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without proof of certification. repeat -2- |
| 2016-08-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cashier leave front cash register and then go to the rear to handle clean dishes. cdi - pic reminded cashier to wash hands after handling money. -2- |
| 2016-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed duct taped hose wrapped in a plastic bag attached to the hose bib at the rear of the store. replace hose. -0- |
| 2016-08-09 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed forks for customers stored under the drain of the front handsink. move these away from the drain line. -.5- |
| 2016-08-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sink of sanitizer with food debris present that was just used to sanitizer washed sheet pans. -.5-4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or |
| 2016-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving in the kitchen and the shelving for storage of cleaners. clean. -0- |
| 2016-08-09 |
48 |
5-103.11 (b) capacity-quantity and availability - pf provide enough hot water for all hot water using fixtures during peak demands. observed hot water in all fixtures at 79-82f. repair hot water heater to provide adequate hot water at all times. -1- vr re |
| 2016-08-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet not functioning in 3-coimp sink. pic stated there is no way to use the faucet because water on dispenses through the pre-rinse nozzle, which inhibits thawing in sink. there is not another |
| 2016-08-09 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed dark buildup in the basin of the men's restroom handsink. clean well and sanitize. -.5- |
| 2016-08-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. close the doors on the dumpster. -0- |
| 2016-08-09 |
53 |
6-201.11 (a)(3)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. -0- |
| 2016-08-09 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas of the facility. observed low lighting in the lower areas of the walk in cooler. provide more lighting in the lower areas. -0- |
| 2016-02-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. provide certified food protection manager during all hours of operation. -2- repeat. |
| 2016-02-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed frozen meats thawing in basin of handsink upon arrival. cdi - pic moved items to 3-comp sink and cleaned basin of handsink. use handsink only for handwashing. - |
| 2016-02-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer solution at 0 ppm from the day before at the front line. pic stated this has not been used today. cdi - solution poured out, new solution placed in bucket and checked for concen |
| 2016-02-05 |
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 meatballs at 109f in hot holding as hot line was being set up. cdi - pic placed item back in the microwave and rehea |
| 2016-02-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in hot holding at 109f. verify temp of food in hot holding and make sure all items are 135f or more. cdi - pic reheated food. -0- |
| 2016-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in water at beginning of inspection from the day before. keep in sanitizer. -0- |
| 2016-02-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet not functioning in 3-coimp sink. pic stated there is no way to use the faucet because water on dispenses through the pre-rinse nozzle, which inhibits thawing in sink. there is not another |
| 2015-07-30 |
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 light switch panel broken in men's restroom. observed back door splitting. rep |
| 2015-07-30 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed broken glass and trash all the way around the trash dumpsters. clean. -1- |
| 2015-07-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed buildup inside basin of handsink in men's restroom. clean. -1- |
| 2015-07-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink separating from wall. sink is attached to panel screwed top wall. reattach. -1- |
| 2015-07-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. obser |
| 2015-07-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2015-01-06 |
1 |
|2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one in facility with accredited training. |
| 2015-01-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink loosely covered on shelf over utensils. |
| 2015-01-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : found water 64 f maximum at men's restroom. womens restroom 89 f maximum. verification visit required within ten days. |
| 2015-01-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purses, employee food on shelves with retail food. cdi- designated area established and items moved to it. |
| 2015-01-06 |
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 shakers at front line not labeled as to contents. |
| 2015-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found various deli meats above 45 f in front line holding. cdi- by moving foods to walk-in cooler and bringing new product to line. |
| 2014-07-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils and equipment to air dry before stacking as clean. observed stacks of containers stored wet. |
| 2014-07-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs food shall be kept cold at 45 f or below. observed various items at make line above 45 f. cdi- quantity of food reduced in holding compart |
| 2014-07-01 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager. observed pic with no certified training. |
| 2014-01-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: food contact surfaces shall be sanitized with an approved sanitizer of approved concentration. observed sanitizer bottl 0 ppm qua |
| 2014-01-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs food shall be kept cold at 45 f or below. observe dmultiple items in front make line above 45 f. refer to temperature chart above. |
| 2014-01-08 |
1 |
2-102.12 certified food protection manager - c: the person in charge shall be a certified food protection manager from an accredited program. observed pic with no accredited training. |
| 2014-01-08 |
54 |
6-305.11 designation-dressing areas and lockers - c: store personal clothing so contamination of food or equipment cannot occur. observed employee coat draqped over bottled drinks for retail. |
| 2013-07-11 |
42 |
4-901.11 equipment and utensils, air-drying required: utensils and equipment shall be air dried before stacking and storing as clean. observed containers wet stacked on clean shelf. |
| 2013-07-11 |
8 |
6-301.12 hand drying provision: handsinks shall be supplied with an approved hand drying means. observed kitchen handsink with no hand towels. cdi- supplied. |
| 2013-07-11 |
4 |
. 2-401.11 eating, drinking, or using tobacco: employee beverages shall be stored so accidental contamination of food or contact surfaces can not result. observed employee beverage on shelf above surface where employee was working with food. cdi- drink mo |
| 2013-07-11 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an approved program. observed pic had no accredited training. |
| 2013-01-17 |
8 |
all handsinks to be supplied with hand drying device. observed no hand drying in men's restroom. cdi-towels supplied. |
| 2013-01-17 |
42 |
allow containers to air-dry after cleaning before stacking. observed plastic containers wet stacked. |
| 2013-01-17 |
38 |
employees may not wear assessories on wrists when working with food. observed employee with bands on wrist. |
| 2013-01-17 |
14 |
sanitize surfaces with solutions at approved and specified concentrations. observed sanitizer in-use bottle with 0 ppm quat. cdi-made to proper concentration. |
| 2013-01-17 |
1 |
the person-in-charge shall be a certified food protection manager. observed pic with no accredited training. |