| Violation Date |
Code |
Description |
| 2018-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked in the clean dish rack in the back dishwashing area. |
| 2018-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping clothes on the prep surfaces in the back prep area and on the front counters near the registers. |
| 2018-12-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch while prepping food on the cook line. |
| 2018-12-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed ready to eat salad stored under unwashed product in the walk in cooler. cdi- pic rearranaged items |
| 2018-12-13 |
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 food employee in the back prep area wash hands without using a paper towel as a barrier t |
| 2018-09-25 |
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 three compartment sink in need of re-caulking to properly secure backsplash to |
| 2018-09-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no qac sanitizer test strips on site forthe 3 compartment sink sanitizer. repeat. verification required to determine long term compliance. |
| 2018-09-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes displayed above cook line with food contact surface facing up. cdi: boxes inverted. |
| 2018-09-25 |
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 salad mix, fruit cups, and tomatoes cooling in covered containers. cdi: al |
| 2018-09-25 |
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 whole milk, chicken, and steak cooked/opener yesterday with no date labels. cdi: all undated products from 09/24 were dated by pic. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes, and chicken salad overfilled in flip top prep units holding above 45f. cdi: cdi: top portion of lettuce and tomatoes removed from holding and placed into walk |
| 2018-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion dicer with food residue left on it after cleaning process. cdi: dicer sent through dish machine for cleaning. |
| 2018-06-12 |
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 observed food employee move from raw hamburger to ready to eat pancake |
| 2018-06-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in hand sink on cook line. cdi-pic educated on hand sink use and debris was removed. |
| 2018-06-12 |
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 items actively cooling with tightly wrapped plastic. cdi-pic educated on c |
| 2018-06-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one package of food on floor of walk in freezer. pic stated that a shelf had broken earlier in the morning.3-307.11 protect food |
| 2018-06-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder beside egg items on menu. pic stated that the menus are in the middle of being re printed. vr |
| 2018-06-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no quat sanitizer test strips on site for the 3 compartment sink. vr |
| 2018-06-12 |
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 and debris and dust on shelving throughout the facility. repeat |
| 2018-06-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone on a prep surface. observed bottle of water stored on 2nd shelf of reach in freezer. |
| 2018-06-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee on cook line with a beard and no beard guard. |
| 2018-03-07 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-03-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the reach in cooler, the walk in cooler and the left door of the 3 door prep unit. replace gaskets. |
| 2018-03-07 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-03-07 |
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 melon, lettuce and tomato cooling while covered with saran wrap. cdi - i |
| 2018-03-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of windex and 2 bottles of degreaser unlabeled. cdi - bottles were labeled.7-201.11 store toxic materials to avoid contamination. -p - observed bo |
| 2017-12-13 |
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 food employee recontaminate hands by touching towel dispenser after properly washing hand |
| 2017-12-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwashing sink near dishwasher. cdi, paper towels provided during inspection. |
| 2017-12-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket with sanitizer concentration above 200ppm. cdi, sanitizer solution was made at correct concentration. |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while still wet. ensure equipment and utensils are allowed to air dry. |
| 2017-12-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee drinks stored above establishment food. |
| 2017-12-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2017-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handwashing sink near dishwasher clogged, not properly draining. |
| 2017-07-19 |
14 |
observed ice machine collecting residue on interior by hole where ice is made.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-07-19 |
1 |
observed no pic that is certified as a food protection manager.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-07-19 |
13 |
observed several cooled items in walk in cooler uncovered.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-07-19 |
41 |
observed scoop for hasbrowns in contact with food.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. |
| 2017-07-19 |
21 |
repeat non-compliance: observed soups made previous day not dated in walk in cooler. cdi - dated.observed salsa dated 7/10 in walk in cooler. cdi - voluntarily discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared |
| 2017-07-19 |
45 |
observed 2 door refrigerator in back with split gasket, thermometer indicated 50 degrees f. pic stated that unit is not in use for facility food because of poor operation.4-501.11 maintain equipment in good repair. |
| 2017-07-19 |
53 |
repeat non-compliance: observed residue collecting on walls around hood on cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. **improvement from previous inspection. |
| 2017-07-19 |
54 |
repeat non-complaince: observed lights not sheilded or shatterproof at cook line.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-05-17 |
54 |
repeat non-compliance: observed lights over cook line not shielded or shatterproof.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-05-17 |
53 |
repeat non-compliance: observed residue on wall on the far right of the cook line, cleaning in process. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-05-17 |
22 |
observed time sheets not properly filled out. observed times on items (milk and butter) without end times posted. cdi - tphc forms filled out during inspection, corrected times.3-501.19 provide and follow written procedures for foods held using time as a |
| 2017-05-17 |
21 |
repeat non-compliance: observed date mark missing on pasta salad in flip top and one salad in walk in. cdi - salad discarded, pasta salad labeled with proper date. improvement from previous inspecion.3-501.17 date mark/label all tcs foods that are ready- |
| 2017-05-17 |
20 |
repeat non-compliance: observed one butter packet in display refrigerator at 56 degrees. cdi - discarded. 2 other packets temped at 45 and 43 degrees. improvement from previous inspecion.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-05-17 |
1 |
observed no pic with ansi accredited food safety class documentation present during inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-03-20 |
13 |
observed eggs stored over oranges in walk in. cdi - moved.3-302.11(a) separate the different types of raw animal foods. -p improvement from previous inspection. |
| 2017-03-20 |
20 |
observed butter on counter at 70 and out of refrigerator at 58. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-20 |
21 |
observed hot dogs not dated. observed coleslaw in flip top, pic stated that product was made friday and moved to container in flip top today. cdi - hot dogs dated, coleslaw slaw dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opene |
| 2017-03-20 |
26 |
observed glass cleaner in sanitizer container. cdi - empted out.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-03-20 |
33 |
observed shrimp thawing in prep sink, no water running.3-501.13 use approved thawing methods. |
| 2017-03-20 |
34 |
observed only thick probe thermometer available.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf |
| 2017-03-20 |
39 |
observed several wiping cloths stored on counter. observed container in back area with less than 100 ppm quatt sanitizer. observed sanitizer container on front counter line with over 200 ppm bleach concentration.3-304.14(b) hold in-use wiping cloths in sa |
| 2017-03-20 |
31 |
observed metal container of gravy in walk in for cooling covered tightly. cdi - removed, gravy at 165.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to re |
| 2017-03-20 |
42 |
observed plastic containers drying on prep counter on towel.4-901.11 (b) may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. |
| 2017-03-20 |
45 |
observed one plastic container damaged and no longer easily cleanable.4-502.11(a) maintain utensils in good repair. |
| 2017-03-20 |
47 |
observed residue collecting around can opener blade bracket, plastic guide collecting residue and not easily removable.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-20 |
53 |
observed residue on wall at end of cook line, around fire suppression chemical holder. observed stained ceiling tiles though out cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily clea |
| 2017-03-20 |
54 |
observed light shield missing at end of cook line.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-03-20 |
41 |
observed one flour scoop handle in contact with food product.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. |
| 2016-12-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed facility using the same flour batter for raw chicken and raw shrimp. cdi another batter made for shrimp. |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers and plates that are no longer used covered with debris and stored near clean dishes and single service items. cdi items moved to b |
| 2016-12-06 |
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 hot dogs, soup mix, smoked sausage, and country ham, sausage, and gravy that was not dated. cdi items dated. repeat. |
| 2016-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed whole milk at counter at 46f and taziki sauce that was over stacked in prep top at 50f. cdi milk discarded and sauce placed down below for cooling. |
| 2016-12-06 |
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 floor tiles that were cracked and grouting wearing away in kitchen. |
| 2016-12-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottles of sanitizer, cleaner and glass cleaner that was not labeled. cdi items taken to be labeled. |
| 2016-09-20 |
38 |
2-303.11 prohibition-jewelry - c observed pic wearing watch. pic cooking without hair restraint.. **2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-09-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed several employee drinks stored over cook line, on clean dishes, shelf in walk-in and prep area. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-09-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed greasy and soiled containers stored clean. 3-comp sink set up improperly, sanitizer was in middle vat. vats refilled and sanitizer was set-up wrong and |
| 2016-09-20 |
17 |
3-403.11 reheating for hot holding - p observed gyro meat being reheated in the holding unit. reheat rapidly to 165f before putting into holding unit. cdi- meat reheated to 165f. |
| 2016-09-20 |
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 rehydrated hashbrowns at the preparation area at 97 f, hot water was used to rehydrate the product. person in charge |
| 2016-09-20 |
26 |
7-102.11 common name-working containers - pf observed spray bottles not properly labeled with common names, spray bottles stored amongst food on under-shelving. one bottle with >200 ppm bleach labeled bleach, also put purpose so this isn't used for food |
| 2016-09-20 |
35 |
3-302.12 food storage containers identified with common name of food - c observed containers of salt not labeled. **label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-09-20 |
39 |
3-304.14 wiping cloths, use limitation - c observed dirty wiping cloths on counters. wet wiping cloths stored on counters. store in sanitizer bucket or if dry they must be clean. |
| 2016-09-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date mark on opened gallon of milk. cdi-disposed of |
| 2016-09-20 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed containers, ice scoop, utensils and food contact surfaces burnt, cracked, chipped etc. replace when damaged |
| 2016-09-20 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed no quat test strips. get test strips. verification required |
| 2016-09-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked containers. air dry completely before stacking. |
| 2016-09-20 |
47 |
4-602.13 nonfood contact surfaces - c observed shelving and many non-food contact surfaces with grime build-up. **keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-20 |
49 |
5-205.12 prohibiting a cross connection - p,pf observed no backflow preventer at threaded hose bibb in kitchen. **5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p ver |
| 2016-09-20 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed some clutter preventing floors from proper cleaning. clean floors and walls more frequently. |
| 2016-09-20 |
54 |
6-501.110 using dressing rooms and lockers - c observed shoes, backbacks and dirty aprons stored on shelves with unprotected single service, on bread racks, etc. **designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2016-06-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple pre-cooked meats open in prep drawers not date marked. cdi- date marked 3-501.18 discard the food requiring date labels on |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive grease residue accumulation on racks above 3 comp sink. |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rehydrated potatos and raw eggs not under temperature control above 45 f. cdi- placed on temporary tphc recommend usinig tphc for these foods template sent |
| 2016-06-01 |
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 some areas of floors with old build up. in need |
| 2016-01-28 |
49 |
5-205.15 maintain a plumbing system in good repair. pic volunteered they have repairs scheduled for some plumbing leaks. |
| 2016-01-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. obsered wiping cloths for front of house in sanitizer at 0 ppm chlorine. cdi- discarded |
| 2016-01-28 |
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 multiple containers, cole slaw, hb eggs and tuna salad not date marked from yesterday or before. cdi- date marked |
| 2016-01-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink used to fill container. |
| 2016-01-28 |
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 food employee on cook line bare hand toast to plate. cdi- discarded |
| 2016-01-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored over open prep unit. cdi- discarded |
| 2015-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two trays of fried chicken tenders and one of fried fish ao cook line at 77-113 f. cdi- temporary tphc |
| 2015-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored over food and or food prep surfaces. cdi- discarded |
| 2015-11-17 |
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 observed dish washing employee handling soiled then clean utensils. cdi- |
| 2015-11-17 |
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 multiple cooked tcs foods cooling in plastic containers,some high volume l |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream and tzaziki sauce cold held in fron drink cooler at 54 f cdi- discarded |
| 2015-11-17 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed tortilla salad shells in open platic container stored directly in front of hand sink where splash contamination was probable. cdi- removed |
| 2015-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloth stored on cutting board. cdi- removed; instruction provided |
| 2015-11-17 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. back kitchen corner excessively cluttered . remove unecessary stuff and organize so floor clear to walk. |
| 2015-09-04 |
4 |
2-401.11- employees shall eat, drink, or use any form of tobacco in designated areas where contamination of food, clean equipment and utensils cannot occur. observed employee beverage stored above food in walk-in cooler. cdi- beverage was relocated. |
| 2015-09-04 |
8 |
.5-205.11(b)- a handwashing sink may not be used for any other purpose but for handwashing.-pf. observed employee warming eggs under running water in handsink. cdi- instructed employee to use handsink for handwashing only. |
| 2015-09-04 |
14 |
4-601.11(a)- equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates put away as clean with food debris on food contact surface. cdi- dishes were removed to be rewashed. observed food contact surface of can ope |
| 2015-09-04 |
21 |
3-501.17- ready-to-eat tcs foods held in establishment more than 24 hours should be date marked to indicate date food shall be consumed, sold, or discarded. -pf. observed tuna salad in prep cooler and sausage patties in walk-in cooler held for more than 2 |
| 2015-09-04 |
26 |
7-102.11- working containers used for storing poisonous or toxic materials shall be labeled with common name of the material. -pf. observed buckets of sanitizer labeled detergent. cdi- buckets were labeled as sanitizer. observed spray bottle of cleaner wi |
| 2015-09-04 |
13 |
3-302.11- protect food from contamination by storing raw animal food so they do not contaminate ready-to-eat foods. -p. observed raw ham stored on top of coleslaw in prep cooler. cdi- ham was removed. observed raw fish on cart in walk-in cooler over conta |
| 2015-09-04 |
43 |
4-502.13- single-use articles may not be reused. observed plastic containers used to ship fruit salad being reused to store pancake mix. |
| 2015-09-04 |
46 |
4-501.14- a warewashing machine shall be cleaned at a frequency to prevent recontamination. observed build up of debris on door of dishwahing machine. |
| 2015-09-04 |
49 |
.5-205.15- a plumbing system shall be maintained i good repair. observed handsink leaking in kitchen.veronica bryant was present during inspection. |
| 2015-09-04 |
39 |
3-304.14- in-use wiping cloths should be held in sanitizer between uses. observed wet wiping cloths stored on table surfaces in front area and by grill. |
| 2015-06-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths, stored on countertops. store wiping cloths in sanitizer. |
| 2015-06-17 |
23 |
.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on menu being used. facility offers eggs undercooked. facility may not serve items |
| 2015-06-17 |
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 cut tomatoes and chili in walk-in cooler not datemarked. cdi-items were properly datemarked. |
| 2015-06-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer concentration at dishmachine to be below 50 ppm. facility switched to single service until the machine was fixed. repair was called and the machine was at the correct concentr |
| 2015-06-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks in walk-in stored above consumer food. cdi-drinks were moved to a bottom shelf. |
| 2015-01-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bathroom cleaner not labeled and oven cleaner labeled as glass cleaner. items labeled correctly or disposed. |
| 2015-01-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed empty soap holder at rear hand sink. refilled during inspection. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can, broom and d |
| 2015-01-12 |
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 small container of sausage and chicken from friday with date. item will be used for gravy and was dated during the inspection. |
| 2015-01-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. obserevd white square buckets of pita bread stored on the walk-in cooler floor. pic said new shelving was order for this cooler. keep o |
| 2015-01-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two jackets on dry storage racks and a lip balm above the prep cooler area. |
| 2015-01-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the handle of the slicer and the housing of the can opener with build up present. also noted dust on or around the ceiling vents. |
| 2015-01-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees without hair restraints. |
| 2014-10-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two jackets hangoing on dry goods racks, one phone stored on shelf above prep table. |
| 2014-10-21 |
45 |
4-501.11 maintain equipment in good repair.observed two split gaskets at one prep cooler. gaskets were just replaced - pic will contact vendor. |
| 2014-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying plastic food buckets. corrected. |
| 2014-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths on make tables/cutting boards. removed. |
| 2014-10-21 |
37 |
3-307.11. protect food from contamination sources not specifically noted by code. observed pans nested directly on top of food in another pan - pan of cucumbers sitting directly in olives and pan of cheese sitting directly in peppers. cdi - all items remo |
| 2014-10-21 |
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 tub of cooked spaghetti noodles dated 10/1 inside walk in cooler. cdi - voluntarily discarded. |
| 2014-10-21 |
17 |
3-403.11 (c) reheat ready to eat foods from commercially processed hermetically sealed container or intact package from regulated food processing plant to at least 135f for hot holding. -p. observed lima beans reheated to 107f and green beans reheated to |
| 2014-05-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed foil packets of butter sitting in pan on countertop and measuring 65f in all parts of the pan. cdi - voluntarily discarded. d |
| 2014-05-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed bucket of hash browned potatoes dated yesterday but they were really from today. cdi - label changed. observed two buckets of hard boi |
| 2014-05-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. provide designated area for employees to eat, drink, and use tobacco so that possible contamination of facility food, utensils, equipment, and single use articles is prev |
| 2013-11-11 |
49 |
5-205.15 system maintained in good repairrules require plumbing be in good repair at all times.observed pipe atop back of dish machine leaking.repair technician called. |
| 2013-11-11 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit storage of soiled wiping cloths on food prep surfaces.observed multiple soiled wiping cloths on food rpep surfaces.cdi- removed; instruction provided |
| 2013-11-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed two soiled metal pans stored as clean.cdi - removed to re-clean |
| 2013-11-11 |
6 |
2-301.14 when to washrules require hand washing immediately prior to doning gloves.observed food employees donn gloves upon inspector entry without washing hands.cdi- corrected through instruction |
| 2013-08-02 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.observed food employee changing gloves without washing hands. also observed food employee craking raw eggs t |
| 2013-08-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-08-02 |
17 |
3-403.11 reheating for hot holding (d) reheating for hot holding as specified under paragraphs (a) through (c) of this section shall be completed within 2 hours and the time the food is between 5şc (41°f) or 7°c (45°f) and the temperatures specified under |
| 2013-08-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all tcs foods in one prep u |
| 2013-08-02 |
45 |
4-501.11 good repair and proper adjustment-equipmentrules require cold holding equipment be in good repair and operating properly.observed cold hold prep unit with all tcs food temps at 48-53 f. vr for cold holding; currently operating with ice bath |
| 2013-08-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-08-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-03-07 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-07 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods cooked the day before not date marked; cut deli meat and cut leafy greens not date marked. cdi- date marked |
| 2013-03-07 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times.observed cooked potatos in container in prep area under no heat or refigeration control at 75 f. cdi- reheated to 165 f these must be held at 135 f or hotter or 45 f or colder. |
| 2013-03-07 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-03-07 |
4 |
rules prohibit storage of employee food and beverages above food/food contact surfaces.observed employee beverage above main prep line. cdi- discarded by pic |
| 2013-03-07 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-10-29 |
6 |
observed employees handle multiple soiled surfaces inicluding raw fish then directly handle salad. multiple emplyees do not clearly understand when to change gloves/wash hands. cdi- corrected through instruction |
| 2012-10-29 |
39 |
observed multiple soiled rags on food prep surfaces throughout kitchen. cdi- corrected through instruction |
| 2012-10-29 |
20 |
observed all foods including; tuna and chicken salad; lettuce and tomatoes in cold hold prep unit to be 48-50 f. all removed to flash cool. repair tech called |
| 2012-10-29 |
13 |
observed taco shells stored in front of/and partially blocking hand sink where splatter from hand washing can splatter onto food for the public. removed again. this is a repeat violation from the last inspection. |
| 2012-10-29 |
8 |
observed one hand sink with no soap in dispenser. cdi- refilled |
| 2012-10-29 |
4 |
observed three separate employee beverages stored on or above food preparation services. cdi- discarded |