| Violation Date |
Code |
Description |
| 2018-07-18 |
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 slight damage to the frp of the baseboards and the rear wall near the walk in |
| 2018-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of baby spinach on the floor of the walk in cooler, observed a container of cold cut meat that had fallen on the floor. it |
| 2018-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried tomato skin residue present on the tomato slicing device while stored as clean, last used the day prior. item immediately cleaned by pic. all |
| 2018-07-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the front handsink. immediately provided by pic. |
| 2018-07-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified persons present. |
| 2018-02-27 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed several boxes and painting materials stored directly on floor in dry sto |
| 2018-02-27 |
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 debris and litter stored around dumpster area. repeat violation. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler leaking condensation from blower. observed split gasket on reach-in cooler. observed rusted shelves in reach-in cooler. |
| 2018-02-27 |
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 bell peppers stored directly under condensation leak in wak-in cooler. cdi bell peppers relocated to be washed. |
| 2018-02-27 |
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 freshly prepared tuna salad in prep line display case above 45f. cdi pro |
| 2018-02-27 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-09-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-09-21 |
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 employee wash hands for less than 15 seconds and turn off faucet with bare hands reconta |
| 2017-09-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 3 spray bottles stored in handsink. cdi bottles relocated.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in back-up reach-in cooler and prep cooler at 55-62f. see temperature chart for temperature observations. cdi all items voluntarily discarded. facility voluntarily |
| 2017-09-21 |
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 bulbs unshielded/unprotected above prep table in back prep area.6-305.11/6-501.110 designate and use |
| 2017-09-21 |
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 unnecessary items and large amount of debris collecting around dumpster areas. repeat violation. |
| 2017-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet above 3 compartment sink. |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad and spinach in prep display cooler above 45f. observed lettuce in reach-in cooler above 45f. see temperature chart for temperature observations. cdi tuna salad an |
| 2017-06-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2017-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing knife in handsink. cdi employee instructed to rinse knife in 3 compartment sink.6-301.12 provide paper towels or approved alternative for han |
| 2017-06-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed employee rinsing off knife in handsink. cdi knife taken to 3 compartment sink to be properly washed, risned and sanitized. |
| 2017-06-13 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored on prep surface beside were onions had been prepared. cdi medication properly stored. |
| 2017-06-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and keys stored on prep surface beside where onions were prepared. |
| 2017-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed prep sink stored directly under papertowel towel dispenser. when employee wash hands, water can contaminate prep sink and work |
| 2017-06-13 |
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 single service cups stored directly under handsink plumbing lines. cdi cups relocated to approved location. |
| 2017-06-13 |
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 boxes and various items stored in dumpster pad areas. |
| 2017-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed excessive amount of fruit flies around 3 compartment sink area. |
| 2016-08-03 |
45 |
4-501.11maintain equipment in good repair.observed broken spray arm at 3 comp sink in need of repair; observed cabinet door broken off in need of repair. |
| 2016-08-03 |
42 |
(no points deducted)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-08-03 |
37 |
(repeat)3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where itis not exposed to splash, dust, or other contamination.observed prep sink stored directly under paper towel dispens |
| 2016-08-03 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomato slicer stored clean with food debris stuck to blade surfaces. cdi slicer placed into dirty dish pit. |
| 2016-08-03 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-29 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers / slicers stored clean with old food debris stuck to surfaces; cdi containers and slicers pulled and placed into dirty dish pit. |
| 2016-01-29 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. observed employees not using soap |
| 2016-01-29 |
8 |
5-205.11 maintain access to handsinks.observed dirty dishes (salad bowls) stored in hand washing sink not allowing sink to be accessible. cdi bowls placed into dirty dish pit. |
| 2016-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of shredded cheese and roast beef stored on top of cold holding unit measuring 65-56f; cdi products placed into walk-in cooler to properly cool down. (keep all tcs fo |
| 2016-01-29 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-29 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed prep sink stored directly under paper towel dispenser wit |
| 2016-01-29 |
43 |
(no points deducted)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 underneath drain lines at hand washing sink. |
| 2016-01-29 |
52 |
(no points deducted)5-501.15provide dumpster, waste containers that are of sound construction. observed dumpster with trash on ground in need of cleaning. |
| 2016-01-29 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved bathroom cleaner stored directly on prep surface of prep sink. cdi cleaner moved to approved location. |
| 2015-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. rack of uncovered single service cups stored adjacent to hand sink where they could be easily splattered. cdi- removed/reorganized |
| 2015-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomaot slicers stored soiled(one in back room) and another vegetable slicer with old residue disscoloration. cdi- removed to clean |
| 2015-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on bottom shelf. cdi- enclose all employee beverages |
| 2015-08-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic unable to provide food safety manager certification documentation. |
| 2015-01-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic. |
| 2015-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excess microbial build-up inside ice machine (soda fountain), inside ice chute. vr required within 10 days. rehs will return within 10 days to verify |
| 2015-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken breast and ham stored on service line cooler > 45f. cdi by removing overstocked portion of food from container and placing in secondary cooler. |
| 2015-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked on the drying rack. |
| 2015-01-20 |
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. observed utensils soaking in utensil sink wash compartment in 85f water. |
| 2015-01-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. reach in cooler behind front counter has no internal thermometer. |
| 2014-07-14 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature- maintain wash water at least 110f. obserevd utensils soaking in wash compartment < 110f. cdi by adding hot water. |
| 2014-07-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- maintain qac sanitizer at manufactuers recommended concentration of 150-400ppm. observed santizer in 3rd compartment testing at 0ppm. |
| 2014-07-14 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2014-01-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding- observed several tcs food items on cold hold display top (see temp log) stored > 45f. maintain all cold held tcs food items at 45f or below. cdi b |
| 2014-01-28 |
1 |
2-102.12 certified food protection manager- person in charge must be certified as a food safety manager. pic not certified. |
| 2014-01-28 |
26 |
7-201.11 separation-storage- observed bug spray stored with single service lids and coffee straws. store toxic chemicals in a safe location away from food related items. cdi by removing spray and storing in a safe location. |
| 2014-01-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- observed sanitizer in 3rd compartment of utensil wash sink testing at 0ppm. sanitizer water was also soiled. maintain sanitizer for s |
| 2014-01-28 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy- observed reach-in cooler without properly functioning thermometer. all refrigeration units with tcs foods must have a properly functioning thermometer. cdi by adding thermometer. |
| 2014-01-28 |
52 |
5-501.13 receptacles- all handwash sinks must be supplied with a trash receptacle. add trash receptacle. |
| 2014-01-28 |
33 |
3-501.13 thawing- observed roast beef thawing in prep sink upon arrival without running water. thaw foods under running water, in microwave, in cooler, or as part of the cooking process. cdi by adding running water. |
| 2013-08-06 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet stacked containers on the drying rack. allow containers to air dry prior to stacking. |
| 2013-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held refrigerated foods at 45 f or below. observed food items on display cooler top stored > 45f (sliced tomatoes, phill |
| 2013-08-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all food contact surfaces in clean and sanitized condition. observed excess amount of microbial build-up inside ice machine. observed water dripping from build |
| 2013-08-06 |
2 |
2-103.11 (m) person in charge-duties- person in charge must exhibit knowledge of employee health policy (5 diagnosed illnesses, 5 reportable symptoms). pic could not name 5 diagnosed illnesses or 5 symptoms. cdi by instruction. |
| 2013-08-06 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager from an ansi accredited program and be present. pic not certified . |
| 2013-04-03 |
1 |
at least one 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 who has shown proficiency of required information through passing a t |
| 2013-04-03 |
2 |
person in charge must exhibit knowleadge of employee health policy as required by food code. cdi by instruction. |
| 2013-04-03 |
8 |
a handwashing sink may not be used for purposes other than handwashing. pf observed employee rinse scoop in handwash sink. cdi by instruction. |
| 2013-04-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed microbial build-up in ice machine. cdi by cleaning and sanitizing. |
| 2013-04-03 |
20 |
maintain all refrigerated potentially hazardous foods at 45 degrees f or below. observed several food items on display cooler stored > 45 degrees f. manager stated that food items were placed on display cooler < 4 hours prior. food items moved to freezer |
| 2013-04-03 |
33 |
completely submerged under running water: thawing in the prep sink should be accomplished by:(1) at a water temperature of 21°c (70°f) or below;(2) with sufficient water velocity to agitate and float off loose particles in an overflow.observed steak thawi |
| 2013-04-03 |
42 |
observed wet stacked containers on the drying rack above 3 comp sink. |
| 2013-04-03 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2012-10-17 |
2 |
m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as sp |
| 2012-10-17 |
46 |
test strips need to be used to test sanitizer strength. |
| 2012-10-17 |
33 |
observed meats thawing on prep table. |
| 2012-10-17 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-10-17 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed microbial build-up on soda fountain ice chute. cdi-cleaned and sanitized. |
| 2012-10-17 |
14 |
c) a quaternary ammonium compound solution shall: (1) have a minimum temperature of 24oc (75of); p(2) have a concentration as specified under ? 7 204.11 and as indicated by the manufacturer's use directions included in the labeling; p and(3) be used only |
| 2012-10-17 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2012-10-17 |
1 |
(a) at least one employee who is present during the inspection and has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of |