| Violation Date |
Code |
Description |
| 2017-11-29 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water backing up at handsink floor drain. |
| 2017-11-29 |
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 build-up on display cooler door tracks. |
| 2017-11-29 |
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/pfwritten procedures not provided for c |
| 2017-08-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed box of single service items on the floor in dry storage room. |
| 2017-08-23 |
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 obsevred roast beef and corned beef chubs stored in display cooler without date mark. cdi discarded by pic.repeat violation |
| 2017-05-04 |
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 wings on self serve wing bar |
| 2017-05-04 |
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 ham in display case without date mark. observed fried chicken in walk-in cooler without date mark. cdi by date marking food it |
| 2017-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork chops on self serve warmer < 135f. cdi by reheating to 165f and returning to warmer. instructed pic to keep single layer in pan to help maintain hot holding temperature. |
| 2017-05-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink without hand towels. cdi by adding hand towels at handsink. |
| 2016-11-16 |
54 |
6-303.11 intensity-lighting - c observed light fixture out in walk-in cooler. repair |
| 2016-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken tenders in hot hold unit < 135f. cdi by voluntary discard. observed chicken wings in self-serve hot hold unit < 135f. cdi by marking food items with discard time. |
| 2016-05-02 |
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 unshielded light bulbs in dry storage room. |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings, fried chicken 8 piece box, turkey sandwiches, ham sandwiches, stored in display cooler > 45f. cdi by voluntary discard by pic. |
| 2016-05-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored food prep table. cdi moved to below or discarded. |
| 2016-05-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-01-07 |
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 on light fixture in dry storage room. |
| 2016-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored on food prep table. cdi by relocating to below table. |
| 2016-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey and ham sandwiches stored in display cold case > 45f. cdi by voluntary discard by pic. |
| 2016-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 8 piece chicken box x3 stored < 135f. cdi by voluntary discard by pic. |
| 2015-08-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-08-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken tenders and nuggets stored in hot holding unit < 135f. cdi by voluntary discard of food items observed to be out of temperature. arrange fried chicken in a single |
| 2015-08-06 |
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 2 sliced hams stored in display cooler past 7 day hold time. (marked 8-5). cdi by voluntary d |
| 2015-08-06 |
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 light fixture with missing light shield in dry storage room. |
| 2015-08-06 |
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 wash compartment of 3 comp sink 90f. |
| 2015-04-10 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters on oven used in bakery. |
| 2015-04-10 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair bottom of counter near hot hold case (blue).6-201.11 floors, walls and ceilings-cleanability - c: clean fllors in walk in cooler and freezer. clean floor under icing bu |
| 2015-04-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c: clean around dumpsters. |
| 2015-04-10 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelving in deli and bakery. clean build up from racks used in rotisserie oven (carbon build up). |
| 2015-04-10 |
8 |
6-301.12 hand drying provision - pf: hand sink needed paper towels. cdi-paper towels placed in dispenser. |
| 2014-12-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: reattach frp to wall joint across from hot holding unit. repair bottom of cabinet beside hot holding unit. |
| 2014-12-30 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelves where needed. near fryers close to hood. |
| 2014-12-30 |
45 |
4-101.19 nonfood-contact surfaces - c: shelving rusted inside meat and cheese cold case. must repair or replace. |
| 2014-12-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean bread slicer more often. cdi-cleaned during inspection |
| 2014-09-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside cold chicken bites case. clean shelves at breading area and where needed. clean bottom of bread slicer. |
| 2014-09-25 |
45 |
4-101.19 nonfood-contact surfaces - c: change wrap pad. split |
| 2014-09-25 |
26 |
7-201.11 separation-storage - p: do not store air freshener with or above pans across from 3 comp sink. do not store glass cleaner above bread pans on slicing cart. cdi-removed chemicals |
| 2014-09-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken wings 119f, tenders 120f at hot holding bar. chicken tenders at fryer 100f. cdi-reheated to 165f by assistant manager |
| 2014-06-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken tenders 127f (top). fried chicken pieces 127f (top). both were stacked too high. cdi-placed in cooler for cold chicken. |
| 2014-06-20 |
36 |
6-501.111 controlling pests - pf: eliminate flies. |
| 2014-06-20 |
45 |
4-202.16 nonfood-contact surfaces - c: change wrap pad. wrap pad is split. not a cleanable surface. |
| 2014-02-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling tiles(discolored). repair floors under equipment. deep holes in floor. |
| 2014-02-21 |
52 |
.5-501.115 maintaining refuse areas and enclosures - c: clean around outside dumpster. food and debris on ground around dumpster |
| 2014-02-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean fans inside walk in freezer in deli |
| 2014-02-21 |
45 |
4-202.16 nonfood-contact surfaces - c: wrap pad at wrapping station torn. needs to be replaced. must be smooth and easily cleanable. |
| 2014-02-21 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: cooked cold chicken wings were past date marked for disposal. cdi- disposed. sandwich meat(ham) was mismarked for disposal date. cdi- discarded |
| 2014-02-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken tenders on bar 130. stacked to high on bar. cdi-placed in walkin cooler for cold sale. baked chicken pieces 120 degrees. cdi-reheated |
| 2013-10-21 |
14 |
equipment, food contact surfaces shall be clean-observed food paraticles on pans and sllicer-cdi-all utensils were rewashed and sanitized. keep quat sanitizer at proper strength-observed quat sanitizer not at proper strength(weak)-cdi-quat sanitizer was p |
| 2013-10-21 |
21 |
ready to eat potentially hazardous prepared food held more than 24 hours must be properly date marked-observed foods in the display cases and walkin not properly date marked-cdi-instructions given to manager on how to properly date mark. food code rule wa |
| 2013-10-21 |
42 |
all utensils must aire dry before stacking-observed pnas stacked wet |
| 2013-10-21 |
43 |
all single service shall be protected-observed single service items not protected in dry storage area. observed single service used to store sugar-cdi-sugar thrown out. |
| 2013-10-21 |
45 |
hand sink with clogged drain(near 3 comp sink). hand sink(near 3 comp sink) loose on the wall. caulk on hand sinks and 3 comp sink to be redone. |
| 2013-10-21 |
51 |
gc. clean bases of toilets. |
| 2013-10-21 |
53 |
floors, walls and ceilings to be clean and in good repair-observed deep holes in floor of deli area. walls/ceiling discolored. |
| 2013-10-21 |
54 |
gc. make sure all ventilation is clean and lighting requirements are met.gc. ownership confirmed by manager selena t. i also called the office to get confirmation. |
| 2013-10-21 |
47 |
non food contact surfaces shall be clean-observed a buildup of grease/dust on display cases and shelving. |
| 2013-05-23 |
14 |
maintain sanitizer available for use at all times at the correct strength (200-400ppm for quat; 50-100ppm for chlorine). oberved quat sanitizer in spray bottle at 0ppm. cdi; corrected to proper strength during inspection. |
| 2013-05-23 |
21 |
(a) a food specified in 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; p |
| 2013-05-23 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed grease & food debris remaining on inside & outsides of metal pans stored (much improvement noted on cleaning of pans). observed some dried food debris remainin |
| 2013-05-23 |
53 |
materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) closely woven and easily cleanable carpet for carpete |
| 2013-01-24 |
54 |
maintain hood filters and system clean. observed black build-up on hood filters and ansul pipes above rotisserie oven. |
| 2013-01-24 |
53 |
maintain floors; walls; and ceilings in good repair. observed damage to floors in various areas of deli. |
| 2013-01-24 |
39 |
store wet wiping cloths in between use in chemical sanitizer. observed wet wiping cloth stored on prep table. cdi-moved to chemical sanitizer. |
| 2013-01-24 |
26 |
a container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. p sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. o |
| 2013-01-24 |
20 |
3-501.16. maintain phf tcs foods that are to be held cold at 45f/below. observed a rack of pizzas sitting out in front of baker oven at 64f. pizzas need to be kept in cooler/freezer if not going to be used in a timely manner. cdi-pizzas cooked immediately |
| 2013-01-24 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed metal pans stored with greasy food residue. deli manager reports that pans have been cleaned but issue keeps occuring after a few days. observed some improveme |
| 2013-01-24 |
1 |
(a) 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 |
| 2012-10-19 |
14 |
observed pans stored with food debris/build up inside outer edges. repeat issue. cdi- pans removed from shelf and cleaning process started. |
| 2012-10-19 |
19 |
maintain tcs/phf hot foods at 135f/above. observed a pan of potato wedges; chicken tenders; and a pan of chicken wings holding below 135f at hot hold display . cdi- reheated. repeat. |
| 2012-10-19 |
21 |
observed improper date marking system in place for bulk deli meats once opened. cdi by instruction; education provided. |
| 2012-10-19 |
31 |
observed a pan of chicken wings cooling improperly at 50f in cold hold display case. cdi; wings moved to walk in. |
| 2012-10-19 |
54 |
hood system in need of cleaning to remove grease/carbon. |
| 2012-10-19 |
47 |
need to clean debris inside tracks of deli display; racks inside cooler; and in drawers below prep unit. |
| 2012-10-19 |
53 |
observed floor damage throughout deli. |
| 2012-10-19 |
2 |
observed improper employee health policy. needs to contain returning to work procedure. cdi by instruction. |
| 2012-10-19 |
43 |
observed a box of single service lids stored on floor in storage room. |
| 2012-10-19 |
1 |
no certified food manager present. |