| Violation Date |
Code |
Description |
| 2018-07-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the oven dispensi |
| 2018-07-12 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed pic not present |
| 2018-02-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed small |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at reach in unit. advised to replace gasket. |
| 2018-02-20 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2018-02-20 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rag not stored in the sanitizer solution. cdi - put the rag into the bucket of s |
| 2017-09-05 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets to the reach in unit where the milk is stored. advised to repair. pic, corey, states that preventative maintenance has a work order to repair the gaskets. |
| 2017-09-05 |
43 |
| 4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service cups overstacked in the storage sprin |
| 2017-09-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed pizza slicer stored |
| 2017-09-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pob |
| 2017-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed coffee machine in splash zone of handsink. advised to move coffee machine or provide a splash guard t |
| 2017-03-23 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee rectontamin |
| 2017-03-23 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspect |
| 2016-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front sink being used as a dump sink. according to permit conditions, front sink is to be used as handsink. second handsink is located in kitchen behind swingin |
| 2016-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front sink being used as a dump sink. according to permit conditions, front sink is to be used as handsink. second handsink is located in kitchen behind swingin |
| 2016-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on bottom of soup cups stored inverted. observed heavy build up in sanitizer buckets. |
| 2015-07-16 |
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 build-up and debris on floors inside walk-in free |
| 2015-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies near bananas and syrup containers behind register. |
| 2015-01-20 |
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 squeeze bottles of caramel, mocha, etc. not labeled. |
| 2015-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior deflector of ice machine with slight mold in hard to reach areas. cdi - cleaning process started. |
| 2014-07-03 |
1 |
2-102.12 ensure a certified food protection manager is present at all times. - c observed no certified food protection manager present. |
| 2014-01-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. replace torn gaskets on one door reach-in cooler and 2-door reach-in cooler at front. |
| 2014-01-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed cups overfilled and unprotected at front register area. |
| 2014-01-06 |
34 |
4-502.11 (b) good repair and calibration - pf. observed metal stem thermometer out of calibration measuring 20f (should measure 32f in ice water). cdi, calibrated in ice water during inspection. |
| 2014-01-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed slight pink build-up on deflector inside ice machine. cdi, wiped down during inspection. |
| 2013-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment. replace torn gasket on reach-in cooler out front closest to soups. |
| 2013-07-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed sandwiches premade held in w |
| 2012-12-10 |
46 |
observed water leaking from hot water dish machine. |
| 2012-12-10 |
42 |
(a) except as specified in ΒΆ (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2012-12-10 |
20 |
keep milk products on bar 45 degrees f or below at all times. observed milk to be 45.7 f. cdi- advised manager of proper cold holding temperatures and rules. cdi- milk changed out with fresh. |