| Violation Date |
Code |
Description |
| 2018-08-01 |
53 |
6-502.12 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 dry storage and walls in facility in ne |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks, fans, shelving, gaskets surface of equipment and reach in units soiled with debris. repeat. |
| 2018-08-01 |
45 |
4-501.11 maintain equipment in good repair.observed reach in freezer that was holding tcs items at temperature but above freezing temperatures. gaskets in need of repair. |
| 2018-08-01 |
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 containers of seasonings in container on line that was not labeled. |
| 2018-08-01 |
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 grilled chicken strips, grilled chicken salad, and egg and chicken salad t |
| 2018-08-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved diced ham, sliced meatball, cut sausage, pepperoni, grilled peppers, grilled onions, wings, and spinach that was not labeled in prep |
| 2018-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved spinach and marinara that were closest to the ovens in prep top above 45f. cdi product change out. suggest facility increase unit temperature and decrease amount of product in co |
| 2018-08-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw breaded chicken above rte food in reach in freezer. reach in freezer was holding foods at 33-38f. cdi items reorganized in unit. |
| 2018-08-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved employee handle pizza slice that was not to be immediately reheated with bare hands. cdi slice discarded. |
| 2018-05-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees with limited knowledge of health policy. cdi by education and ehp policy provided. |
| 2018-05-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at handsinks. cdi paper towels added.6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap at back handsink. cdi soap |
| 2018-05-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed mozzerella, feta cheese and oil bottle on counter not covered. cdi items covered. |
| 2018-05-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black and pink debris in ice machine. repeat. |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved salad prep cooler that was above 46f and holding dressings above 45f. cdi items moved from cooler to walk in. observed sliced chicken that was stored inside another pan and holdi |
| 2018-05-14 |
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 salads cooling in salad prep cooler tightly covered and stacked. cdi items |
| 2018-05-14 |
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 pizzas and pizza sauces not |
| 2018-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks, fans, shelving, surface of equipment, and underside of mixer soile with debris. repeat. |
| 2018-05-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved food items in prep top and reach in unit in front area not dated. cdi items dated. 3-501.18 discard the food requiring date labels o |
| 2018-02-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. pink and black mold like substance on the shield of the l |
| 2018-02-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. 2-301.14 wash hands after activities that contaminate them. -p. emplo |
| 2018-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. salads in salad prep cooler not under temperature control. ambient air at 50f. see chart for food temperatures. pic voluntarily discarded salads as he advised that all four had been in |
| 2018-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on exterior of containers, shelving in units, and exteriors of equipment. cleaning is needed. |
| 2018-02-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items and closed food and beverages stored co-mingled with facility items. cdi- all storage corrected. repeat |
| 2017-07-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink and black mold like build up on shield of large |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items at salad prep cooler and cooler number 2 not under temperature control. both are open top/ open air coolers. ambient air of salad prep cooler at 43f, and ambient air of prep |
| 2017-07-10 |
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. salads in grab and go coo |
| 2017-07-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee washing utensils and assisting with food prep and service wearing a watch. remove watch. repeat |
| 2017-07-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. tongs at chicken prep cooler stored in room temperature water. remove utensils. ( |
| 2017-07-10 |
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. pic advised that as of a week ago, |
| 2017-07-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. glass cooler used to store grab and go salads is for bottled beverages per manufacturer label. salads are maintained under temperat |
| 2017-07-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor damage at back prep area. some repairs observed to be completed as of today. continue to work on damaged areas. repeat |
| 2017-07-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phone stored in container of clean cloths on bottom shelf of prep table at front prep area. cdi- pic had employee to remove all. (0p |
| 2017-07-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at the front counter stacked out of dispenser/ rim exposed. large single service containers in back storage and at p |
| 2017-04-03 |
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. pic advised that he recen |
| 2017-04-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided at handwashing sink in back warewashing/ prep room. cdi- pic igor rodriguez had papertowels replaced.comment: employee moved storage table |
| 2017-04-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on tea urn nozzles; pink substance on ice shield of large ice bin. large three bin beverage dispenser stored at counter area not in use |
| 2017-04-03 |
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. two quarter pans of seven dated with the preparation date of 3/25/17. pic advised that diced ham is the |
| 2017-04-03 |
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. one large container of chicken wings cooling in the walk in cooler. three pans of |
| 2017-04-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. two live nymph roaches observed in the back prep/ warewashing area. pic advised that they have professional pest management biweekly, most recent treatment was two prior. cdi- pic was |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. three torn gaskets in prep cooler units. replace.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. glass door grab and go cooler labeled |
| 2017-04-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at front counter stacked out of dispenser; exposing rims to possible contamination; single service trays at the fron |
| 2017-04-03 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. ware washing water at 108f during active utensil washing. cdi- employee and pic educated as to requirement; w |
| 2017-04-03 |
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 |
| 2017-04-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee observed preparing and serving food while wearing two bracelets. pic also observed to be wearing a watch during active during fo |
| 2016-11-03 |
53 |
comment: 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. damaged wall mount soap dispenser. repair. 6-201.11 floors, walls and ceilings |
| 2016-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and water in bottoms of units. throughout facility, exterior of containers, and gaskets. debris on shelving on one side of walk in cooler. some |
| 2016-11-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. glass door cooler at front used for grab and go salads and bottles only intended for bottled beverages. cooler is maintaining tempe |
| 2016-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee with beard not wearing restraint as required. additional employee observed assisting briefly with food prepara |
| 2016-11-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple in use and stored dry mixes and seasonings through out not labeled. labeling is needed. |
| 2016-11-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. quat sanitizer at 3 comp sink being used to sanitize large bowl testing at 0ppm. cdi- pic david skvarla changed out empty quat concentrate bag.4-602.11 clean the equip |
| 2016-07-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold on ice shield in large ice machine, some mold on both tea urn nozzles. cleaning is needed for both (3pts) repeat |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. container of salad and chicken wings not under temperature control. pic dan skvarla and employee advised that items have been taken in and out of cooler and cooler was open frequently a |
| 2016-07-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple squeeze bottles, dry spices/ seasonings both stored and in use not labeled. label all. (1pt) repeat |
| 2016-07-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. some single service lids in back storage area not protected during storage. protect / correct storage of single service items. (0pts) re |
| 2016-07-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer in salad prep cooler. pic replaced thermometer. (.5pts) |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on shelving in walk in cooler. cleaning is needed. (.5pts) repeat |
| 2016-07-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. damaged floor tiles and cove tiles throughout facility. repair all. (.5pts) repeat |
| 2016-07-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. label in glass door cooler at the front being used to store grab and go salads indicates for bottled beverages only. replace (0pts) |
| 2016-04-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-501.114 maintain sanitizer at correct concentrations. -p mold on interior of ice shield, both tea urn nozzles and one soda nozzle at beverage station. |
| 2016-04-11 |
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. provide and follow procedures for f |
| 2016-04-11 |
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 container of salad/ lettuce tightly covered in walk in and prep cooler during cool |
| 2016-04-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one bowl of flour and one metal container at prep area not labeled. cdi- verbal correction/ all other items labeled as required. |
| 2016-04-11 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. two stacks on top shelf in dry storage not protected. cdi- storage corrected. |
| 2016-04-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two male employee's preparing food with no beard guards on over beards. provide beard guards to employee's beards. |
| 2016-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and dust on shelving in walk in cooler, fan shield in walk in cooler, and hvaccover at prep area. cleaning is needed. |
| 2016-04-11 |
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. floors damaged throughout. pic advised of upcoming remodel of facility . repair floors. |
| 2016-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverage stored on back of lower shelving at prep area. cdi- pic corrected storage, employe to use designated area. |
| 2016-04-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. prepared salads for grab and go stored in beverage cooler that indicates for bottled beverage use only. |
| 2016-01-08 |
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 bulk bin of wheat flour with no label. cdi- labeled during the inspection. |
| 2016-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed build-up on the white panel inside the ice machine. clean and sanitize to prevent build-up.-observed build-up in the tea urn nozzle. cdi- tea was di |
| 2016-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed two unlabeled sanitizer spray bottles. ensure to properly label and chemicals and sanitizer for proper use and identification. cdi- labeled during the ins |
| 2016-01-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p- observed lemons with no lid or proper protection. (repeat) cdi- lid was placed on lemons during the inspection. |
| 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 build-up on the ice chute exterior portion (non-food contact) of the drink fountain. (repeat) clean and sanitize regularly.-observed build-up of gr |
| 2016-01-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed rusted shelving in the walk-in cooler. replace as needed. (repeat) |
| 2016-01-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food emploees with beards preparing food without wearing proper beard restraints. (repeat) |
| 2016-01-08 |
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 damaged flooring throughout the facility. (repeat)-observed a large hole in t |
| 2015-10-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed soiled can opener blade. cdi - sent to be washed rinsed sanitized. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2015-10-06 |
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 four packaged salads without date marking. cdi - voluntarily discarded. |
| 2015-10-06 |
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 strombolis were not marked |
| 2015-10-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies. |
| 2015-10-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing pizzas was not wearing a beard guard. repeat. . |
| 2015-10-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of blue cheese dressing on floor of walk in cooler, just delivered. 3-306.11 protect food on display using shields, packaging |
| 2015-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed a couple shelves in the walk in cooler are rusting. |
| 2015-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outside of ice chutes at drink machines collecting soil. observed walk in cooler shelving in need of better cleaning. observed hood vents need clean |
| 2015-10-06 |
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 damaged flooring throughout. observed holes in a couple walls. |
| 2015-10-06 |
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 one four light fixture in back prep room unshielded. |
| 2015-10-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handle in sugar was touching sugar. keep handle out. |
| 2015-06-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing pizzas had uncovered facial hair (beard). |
| 2015-06-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed pizza maker lifting up finished pizza with bare hands.cdi - pic had pizza discarded. |
| 2015-06-22 |
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 wings cooked at 8:30 this morning measuring 72f in bucket stored inside undercounter cooler near fryers. 5.5 hours had elaps |
| 2015-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live flies inside kitchen. |
| 2015-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer shall be at proper concentration. observed sanitizer bucket holding wiping cloths at front sink. sanitizer solution measured under 50 ppm quat. cdi - emptied and refilled with sani |
| 2015-06-22 |
43 |
4-903.11(c) store single-use and single-service articles to prevent contamination. observed single service fry cups stored not inverted. |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed a little rust on some shelving in the walk in cooler. |
| 2015-06-22 |
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 several areas of floors, walls, and ceilings in need of repair. |
| 2015-06-22 |
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 light shield missing from one four light fixture in back kitchen. pic states it broke over the weekend. ob |
| 2014-11-24 |
45 |
.4-501.11 maintain equipment in good repair. observed rusted lower shelf holding chemicals near water heater. observed one coated-handle pair of tongs had cracked coating, where food debris could accumulate. discarded. |
| 2014-11-24 |
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 several salads i |
| 2014-11-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available. vr - will return to ensure compliance. |
| 2014-11-24 |
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 written procedures are no |
| 2014-11-24 |
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 no date marking on mozzarella cheese in pizza make cooler, on salads in front self-service case. cdi - items removed and either vo |
| 2014-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pizza make cooler holding food which was not all measuring 45f or below. ambient temperature was 47f on unit thermometer, 50f on inspector's thermocouple. inside of large piece |
| 2014-11-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p, observed pizza maker getting ready to glove without first washing hands. cdi - stopped employee, corrected by instruction. he then washed hands and gloved. pic discussed with both emplo |
| 2014-09-04 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard has separated from floor, exposing large crack the length of the back wall. this is located in area at back of store, unde |
| 2014-09-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scored cutitng board at small salad prep cooler near pizza make cooler. 4-501.11 maintain equipment in good repair. observed rusted drying rac |
| 2014-09-04 |
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 opened container of feta cheese dated 8-27; 2 days out of date. cdi - voluntarily discarded. |
| 2014-03-07 |
8 |
5-202.12 handwashing sinks, installation - pf. back kitchen hand sink was supplied with hot water but cold water was not available. hot water was too hot to use comfortably for handwashing. repair cold water faucet. vr - will return monday march 17 to ens |
| 2014-03-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed automatice sanitizer dispenser is dispensing sanitizer at 100 ppm quat. all bottles tested measured 200 ppm quat, which |
| 2014-03-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed sausage, ham in walk in cooler measured 47f. other items were 46f. cdi for today - items iced and moved further from door, to |
| 2014-03-07 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed damaged floors, walls, and baseboards throughout. |
| 2014-03-07 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed no labels on self-service salads. vr - will ret |
| 2013-07-30 |
14 |
ensure that food contact surfaces remain clean to sight and touch, observed heavy mold buildup in ice machine, vr to ensure machine has been properly cleaned. |
| 2013-07-30 |
53 |
maintain floors, walls, and ceilings in good repair, observed some general floor damage throughout. |
| 2013-07-30 |
39 |
ensure that wet wiping cloths are stored in a bucket with sanitizer between uses, observed wiping cloths on counter. |
| 2013-07-30 |
36 |
ensure that facility is maintained free of pests, observed large amounts of flies in facility. |
| 2013-07-30 |
35 |
ensure that packaged foods are properly labeled as required by the rules. observed no labeling on packaged salads. |
| 2013-07-30 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle, cdi by labeling. |
| 2013-07-30 |
22 |
when time as a public health control is being used, written procedures must be maintained on sight that explain process. observed no written procedures, no dates on some items, cdi by providing. |
| 2013-07-30 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked, observed wings, cheese missing date marking, cdi by dating. ensure that if cooler temperatures are maintained between 41f-45f, foods a |
| 2013-07-30 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee handling prepared foods with bare hands, cdi by reheating to 184f. |
| 2013-07-30 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. obsesrved employees putting on gloves without first washing hands, cdi by washing. |
| 2013-07-30 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-01-28 |
2 |
2-201.11 permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. observed no employee health polic |
| 2013-01-28 |
42 |
4-901.11 equipment and utensils shall be air-dried after cleaning and sanitizing. observed several containers in dish wash area stacked together while still wet. cdi by unstacking. |
| 2013-01-28 |
14 |
4-601.11 equipment food-contact surfaces shall be clean to sight and touch. observed interior of ice machine accumulating black and pink build-up. observed numerous containers with sticker residue remaining after cleaning. cdi by cleaning and sanitizing b |
| 2013-01-28 |
1 |
2-102.12 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. observed certified food protection manager present with no certificate o |
| 2013-01-28 |
20 |
3-501.16 potentially hazardous food shall be maitained at 45f or below. observed ham; sausage and pepperoni in flip-top cooler at 44-47f. cdi by instruction to keep lid closed as much as possible when not in use. |
| 2013-01-28 |
53 |
6-501.11 physical facilities shall be maintained in good repair. observed floor and wall damage throughout facility. replace missing baseboards. |
| 2013-01-28 |
41 |
tongs and ladels shall be stored (1)on a clean; dry surface or (2) in the product with the handle up or (3) in hot water at 135f or higher. observed numerous tongs/ladels stored in sanitizer at cook line. staff pulled to be cleaned and sanitized. |
| 2013-01-28 |
45 |
observed the lid to the chest freezer in disrepair. |
| 2013-01-28 |
21 |
3-501.17 potentially hazardous; ready-to-eat food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperatur |
| 2012-10-23 |
36 |
observed large number of gnats/fruit flies in the rear of the facility where mats and soiled linens are stored. discussed storing mats elsewhere (remove if not being used) and placing a lid on linen bin. corrected through instruction. |
| 2012-10-23 |
20 |
facility has documentation that marinara sauce prepared on site is at 4.35 ph. per definition of time/temperature control for safety food ph varies depending on water activity (marinara sauce is not-heat treated). provide marinara's aw value (water activi |
| 2012-10-23 |
21 |
facility is properly date marking all ready to eat items; with the exception of leafy greens. facility is holding all foods at or below 41f. advised that once leafy green bag is opened it must be date-marked if not used within 24 hours. the same applies t |
| 2012-10-23 |
39 |
do not leave soiled towels on prep sink drainboard. they must be stored in soiled towel bin or in sanitizer between uses. |
| 2012-10-23 |
14 |
facility had 3-4 sanitizer bottles at 0-100ppm quat. facility removed these and refilled the bottles with quat at 3 compartment dispenser at 200ppm. |
| 2012-10-23 |
47 |
observed buildup on shelving in walkin cooler. |
| 2012-10-23 |
53 |
observed floor and wall damage throughout. |
| 2012-10-23 |
45 |
observed the lid to the chest freezer in disrepair. |
| 2012-10-23 |
2 |
facility has it's own employee health policy that is reviewed during new employee orientation. facility could not provide a copy of the policy nor could they provide details about the policy. left a copy of what is required so they may ammend their copy a |