| Violation Date |
Code |
Description |
| 2019-01-07 |
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. observed damage to cabinet storage areas behind counter. maintain in good repair to fac |
| 2019-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residues accumulating in gaskets of prep refrigerators. |
| 2019-01-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed lights not working under hood ventilation system. |
| 2019-01-07 |
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 handling package of food but wearing a watch. |
| 2019-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 2 spray bottles of glass cleaners stored over single-service article and container of dry food ingredients. |
| 2019-01-07 |
21 |
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 incorrect. -p - observed roast beef with sell by date of 1/3, bologna with sell by date of 1/3, smoked turkey with sell |
| 2019-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed several foods held in floor case between 42-48 degrees f. rotisserie chicken at 48 degrees f and sandwiches at 46 degrees f |
| 2019-01-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some sheet pans stored as clean but soiled with food residues. cdi, pans relocated for cleaning. |
| 2018-07-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored with ready to eat foods and mac and cheese in holding area at meat market. cdi, foods relocated while on-site. |
| 2018-07-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken wings hot held in display case at 92 degrees f. cdi, foods relocated to cool. improvement made since previous inspection. |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sandwiches, fried chicken and seafood salad in display retail case above 45 degrees f. cdi, foods were in unit overnight according to pic and voluntarily discarded. repeat. |
| 2018-07-06 |
21 |
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 incorrect. -p - observed chicken with discard sell by date between 7/4 and 7/5 in reach in refrigerator. observed roast |
| 2018-07-06 |
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 damage to cabinet storage areas behind counter. maintain in good repair to fac |
| 2018-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residues accumulating in gaskets of prep refrigerators. |
| 2018-07-06 |
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 chicken tenders cooling on counter. cdi, chicken relocated to walk in un |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ribs and fried chicken in front retail case holding above 45f. ehs discovered that one side of the case holding at 41f and the other holding at 50f due to a lack of air circulat |
| 2018-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all fried chicken in hot display case holding below 135f. monitor process to determine if hot foods are losing temperature due to equipment failure or due to employees leaving |
| 2018-02-08 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed metal pans with a hardened black residue on the underside, maki |
| 2018-02-08 |
21 |
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 incorrect. -p observed several meat chubs (10+) in deli case either unlabelled or past their expiration date (ranging f |
| 2018-02-08 |
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 in the deli display cases for meat and prepared food items. |
| 2018-02-08 |
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 back hand sink near can wash beginning to come loose from wall. re-caulk as ne |
| 2017-09-28 |
21 |
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 incorrect. -p observed one turkey chub with no date label to idicate when the product was opened. observed a meat chub |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed in deli reach in units at the bottom of units and in other components. cleaning needed in island case holding cooked prod |
| 2017-04-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c -0pts - observed gasket torn in walk in freezer. |
| 2017-04-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed ham with discarded date of 4/16 cdi - discarded.3-501.18 discard the food requiring date labels once time/temperature window has |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed three sandwiches and two salads on deli display case reading 48-53f. cdi - items discarded. ensure unit is assessed prior to placing more food in area. other areas of unit are |
| 2017-04-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0 pts - no paper towels provided at hand sink near three compartment sink. cdi - provided. |
| 2017-01-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - 0 pts - pic present during inspection does not have cfpm certification. store manager has certification but was not present during inspection. ensure that the person with the certification |
| 2017-01-18 |
21 |
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 incorrect. -p - repeat - observed several deli meats with sell by dates of 01/15-01/17. observed lettuce with sell by d |
| 2017-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed in inside and along sliding doors of cases including deli meat case and empty case. cleaning needed in island case holding cooked product. |
| 2017-01-18 |
54 |
6-305.11 designation-dressing areas and lockers - c - 0 pts - observed cell phone stored on prep area. discontinue. |
| 2016-10-05 |
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 heavily damaged floor near the fryers. repair. -0- |
| 2016-10-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed cole slaw, chicken salad and broccoli salad in cold holding for two days without date marking. |
| 2016-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in reach in unit and inside of hot holding case soiled with food debris. repeat. |
| 2016-06-03 |
21 |
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 incorrect. -p. observed turkey chub not dated and bologne, beef bologne, honey ham, ham, smoked ham, honey maple turkey |
| 2016-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 3 containers of cold fried chicken and 2 containers of chicken salad above 45f. cdi items discarded. |
| 2016-01-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink and cell phone stored on prep surface. repeat. |
| 2016-01-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee handle raw chicken change gloves and handle rte food. cdi hands washed. |
| 2016-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed deli trays soiled with debris. cdi items moved to sink for cleaning. repeat. 4-602.11 clean the equipment and utensils used with tcs foods as requir |
| 2016-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks of deli case, bottom of reach in unit, and racks soiled with debris. |
| 2015-09-03 |
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 floor is pitted near floor drain in chicken frying area. |
| 2015-09-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed deli meats being date marked incorrectly once opened each time a lable is printed scale system gives the chub of deli meat 7 days |
| 2015-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli trays in clean dish area not clean. cdi pic removed items to be rewashed. |
| 2015-09-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. designate area in reach in for employee drinks and lunches observed employee drinks and lunches in several areas of the reach in. cdi by instruction. -0-points- |
| 2015-06-11 |
53 |
general comment6-501.11 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. floors pitted near floor drain in kitchen. rpeair. 6-502.12 floors, wall |
| 2015-06-11 |
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 food debris in sliding door tracks. clean frequently. |
| 2015-06-11 |
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 antipasta and moz |
| 2015-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bottle of sanitizer at 0ppm. cdi - dumped and refilled at correct concentration; verified via test strips. |
| 2015-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer, not yet used today, was stored with dried food debris behind and above blade. cdi - pic cleaned and sanitized immediately. she will educate s |
| 2015-01-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thjin probe thermometer in facility. vr - verification required. |
| 2015-01-28 |
45 |
4-501.11 maintain equipment in good repair. observed some rust showing on a few cooler racks. |
| 2015-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed crumbs and dried food debris under shelving, in cracks, and on door tracks of bulk meat and cheese case. |
| 2015-01-28 |
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 kitchen floor chipped and peeling in several areas. observed baseboard missing |
| 2014-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs in bottom of reach in cooler and in sliding door track of under counter storage. |
| 2014-09-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. live roach on wall inside dry storage area. contact pest control service provider for extra treatment. |
| 2014-09-23 |
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 avialable; only dial stem thermometers. vr -will return with in 10 days to ensure compliance. vr by 10/03 |
| 2014-09-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2014-03-24 |
4 |
properly store employee drinks. a food employee may drink from closed beverage container if container is handled to prevent contamination of employees hands, container and exposed food, clean equipment, etc. (2-401.11) observed uncovered employee drink st |
| 2014-03-24 |
14 |
sanitizer shall be at proper concentration. (4-601.11) two bottles labeled sanitizer registerd 0ppm. cdi-bottles refilled with correct concentration. |
| 2014-03-24 |
21 |
properly date mark ready to eat, tcs, refrigerated food held more than 24 hours. (3-501.17)(3-501.18) observed several buckets of fried chicken with incorrect date of 5/23/14 instead of 3/23/14. also observed one item (deli ham) with discard day of one da |
| 2014-03-24 |
35 |
properly label foods packaged by facility for customer grab and go. (3-602.11) observed items packaged at facility such as sandwich wraps, salads and coleslaw with no allergen information and extended ingredient list due to labels being shortened and info |
| 2014-03-24 |
34 |
thermometers shall be calibrated in accordance with manufacturer's specifcations to ensure accuracy. (4-502.11) observed employee using uncalibrated thermometer to check final cook temperature of rotisserie chicken. themomter registering 42f in ice water. |
| 2013-07-02 |
34 |
4-302.12 food temperature measuring devicesprovide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use, cdi by instruction. |
| 2013-07-02 |
32 |
ensure that all plant foods are cooked to 135f prior to hot holding. observed corn 124f, cdi by reheating. |
| 2013-07-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed some deli meat with missing d |
| 2013-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingensure call cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed wings 56f, pasta salad 49f, chick |
| 2013-07-02 |
8 |
observed no papertowels at two handsinks, cdi by restocking. |
| 2013-07-02 |
6 |
2-301.15 ensure hands are washed in a handwashing sink and not in a sink used for food preparation or warewashing. observed employee washing hands in 3 comp sink, cdi by instruction. |
| 2013-07-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-01-14 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee leaave bakery station and go to meat slicing area to help customer without changin |
| 2013-01-14 |
47 |
maintain all non food contact surfaces clean; observed food debris buildup in door tracks. |
| 2013-01-14 |
34 |
provide thin probe thermometer for use in thin foods; observed no thin probe thermometer; cdi by instruction. |
| 2013-01-14 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed bologna with date mark greater than 7 days prior; cdi by discarding. |
| 2013-01-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open bags of lettuce; cabbage in reach-in cooler; turkey in deli case with no date marking; cdi by instruction. ensure prope |
| 2013-01-14 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed salad 51f in grab and go display case; cdi by cooling. do not overstack food in cooler and keep in single; flat layer so that it maintains |
| 2013-01-14 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |