| Violation Date |
Code |
Description |
| 2018-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets at reach in cooler split or torn. ( coolers near dry storage) |
| 2018-11-30 |
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 coleslaw cooling in tightly covered containers in reach in cooler. cdi, c |
| 2018-11-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with minor food build up on food contact serfases, stored as clean. cdi, slicer taken down to clean. |
| 2018-07-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals such as soap, and wood stain stored above paper towels, and toilet paper in storage closet. cdi, chemicals stored under paper products. |
| 2018-07-17 |
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 creamers such as half and h |
| 2018-07-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes stored above ready to eat potatoes. cdi, items reversed. |
| 2018-07-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle ready to eat foods directly after handling raw shelled eggs, without washing hands. food employee changed gloves, but did not wash hands. cdi, food employee corr |
| 2018-03-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener with dried food residue. cdi, can opener taken to 3 comp sink for cleaning. |
| 2018-03-16 |
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 large tightly sealed containers of lettuce in reach in coolers cooling. le |
| 2018-03-16 |
6 |
2-301.14 food employees shall clean their hands and exposed portions of their arms as specified under ยง 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-servic |
| 2018-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in sanitizer. |
| 2017-11-28 |
53 |
6-501.12 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 cleaning issues to physical facilities. (observe |
| 2017-11-28 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment) |
| 2017-11-28 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed small crack in lid for bulk sugar in need of replacing. |
| 2017-08-30 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2017-08-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed wet wiping clothes stored on prep tables and equipment throughout. |
| 2017-05-02 |
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 large sealed container of cut lettuce stored inside stand-up cooler measuri |
| 2017-05-02 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (handles on bulk dry food bins). |
| 2017-05-02 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gaskets on reach-in cooler doors in need of replacing |
| 2017-05-02 |
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 cups stored with no protection, exposed to contamination / sneeze spray at register area. |
| 2017-01-24 |
31 |
repeat3-501.15 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 numerous chef salads prepared and cooled inside reach-in coolers and |
| 2017-01-24 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2017-01-24 |
43 |
no points deducted4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |
| 2016-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep cooler damaged. |
| 2016-08-16 |
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 cole slaw, and salad that was prepped less than 1 hour before inspection, |
| 2016-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet cloths used for wiping off counters and utensils throughout facility. wet cloths shall be kept in sanitizer between uses. |
| 2016-05-10 |
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 watermelon and ham cut this morning tightly wrapped in cooler. cdi: items |
| 2015-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed dammaged 3 door fridge on bottom. pic stated that part has been ordered but has not come in. observed torn gasket on door to 3 door freezer. |
| 2015-11-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee slicing bread with watch on. observed employee preparing food with bracelet on. |
| 2015-11-20 |
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 cut lettuce in plastic tub with tightly closed lid cooling from being prep |
| 2015-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties stored in sliding upright fridge above grilled mushrooms. cdi: mushrooms relocated. |
| 2015-03-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicer w/dried debris. cdi- slicer cleaned while on site. |
| 2015-03-18 |
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 large quantity of chicken salad dated today. chicken said to be cooked previous day. date mark foods with the earliest date of pre |
| 2015-03-18 |
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 foods cooling that were tightly coveredor enclosed. repeat |
| 2015-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed splitting door gaskets in one prep cooler. |
| 2014-09-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. container of in use seasonings, dry mixes, and sauces not labeled per the rule. cdi- verbal correction provided to dimitra galatas |
| 2014-09-11 |
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 . containers of lettuce in prep cooler being cooled and large container of lettuce |
| 2014-09-11 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. chlorine sanitizer in one spray bottle at 0ppm. cdi- operator's daughter corrected. |
| 2014-02-28 |
47 |
(general comment)4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-02-28 |
41 |
(general comment)3-304.12 in-use utensils, between-use storage; observed tongs stored hanging on handle of oven door; which is not a easily cleaned surface. cdi tongs properly stored on clean surface. |
| 2014-02-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; ensure that all food contact surfaces are cleaned and sanitized; observed tea container at self service drink station collecting mold debris on nozzle attachment. cdi n |
| 2013-01-07 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-01-07 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf corrective actions select an optionshow descr |
| 2013-01-07 |
2 |
(a) the 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. a food employee or conditional emp |