| Violation Date |
Code |
Description |
| 2019-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bread dough pans wet stacked at 3-comp sink. |
| 2019-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer in bucket > 200ppm. cdi: diluted to proper concentration. |
| 2019-01-17 |
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 deli meat sandwich tray inside walk-in cooling at 50f with lid on. cdi: l |
| 2018-07-18 |
43 |
general comment: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 lids stored on the floor in back of kitchen. |
| 2018-07-18 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing watch and bracelets. |
| 2018-07-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer in 3-comp sink at above 400ppm too toxic for fcs. cdi: by remaking to proper concentration of 200 - 400ppm.7-201.11 store toxic materials to avoid conta |
| 2018-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed top portion of chicken breast and meatballs in hot holding at 127f - 132f. cdi: meatballs reheating to 188 deg f and chicken breast to 150 deg f. |
| 2018-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. - observed some containers wet stacked on back shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2018-01-19 |
4 |
repeat: 1 pt. -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored on back prep table next to food items and drinks stored on back shelf with bottled drinks. cdi: drinks relocated to prope |
| 2017-09-07 |
48 |
repeat: 1 pt.5-103.12 provide water under pressure to all fixtures.-pfobserved very low water pressure at back handsink. repair. |
| 2017-09-07 |
45 |
general comment: 0 pts.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved pitted salad bowls stored at back of kitchen. |
| 2017-09-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - 1 pt.observed stainless steel cleaner, febreeze, and wd-40 stored on shelf with bottled drinks. cdi: all chemicals relocated to chemical storage area.observed restroom cleaner stored at faucet of |
| 2017-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 ptsobserved pre- cooked chicken breast in hot holding at 128f and 130f. cdi: removed and reheated in microwave to 179f. |
| 2017-09-07 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee bottle of water stored on shelf above prep table at back of kitchen. cdi: drink was discarded. |
| 2017-09-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2pts. observed pic food manager's certificate had expired. |
| 2017-05-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - 1 pt. observed strong bleach concentration in bucket on shelf on front line. cdi: bleach dumped and refilled with quat sanitizer at proper concentration from 3-comp sink dispe |
| 2017-05-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 1 pt. observed flies present on front line at sandwich station. |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5 pts. observed some sticker residue remaining on pans stored above 3-comp sink.observed build-up on shelving inside walk-in cooler. observed build-up on |
| 2017-05-17 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf - 1 pt. observed low pressure at back handsink and 3-comp sink. |
| 2017-05-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - repeat: 0.5 pts. observed side door open to dumpster. |
| 2016-11-21 |
54 |
6-202.11 bulbs (light) in food areas must be shielded or shatterproof - observed lights at menu board unshielded, not shatterproof6-501.14 ventilation must be kep clean - walk-in cooler vent and cover had much dust in/on them and need more regular clean |
| 2016-11-21 |
52 |
5-501.113 observed dumpster side doors open - must keep pulled closed |
| 2016-11-21 |
46 |
4-501.19 wash water must be at least 110f when washing - observed utensils in 88f wash water4-603.16 rinsing procedures (a) must use distinct separate water rinse after washing and before sanitizing - observed items being rinsed over same vat as pre-was |
| 2016-11-21 |
42 |
4-901.11 utensils must be thoroughly air dried prior to stacking - observed numerous pans wet-nested |
| 2016-11-21 |
31 |
3-501.15 (b)(2) must cool items by loosely covering or uncovering in refrigeration - observed two pans of cheese in walk-in tightly covered, at 48f, place in walk-in at 10:46 a.m. |
| 2016-11-21 |
26 |
7-201.11 toxic materials must be stored so they cannot contaminate single-service articles - observed single-service articles stored on shelf under drain line and beside cleaners/chemicals - cdi by moving ss articles |
| 2016-11-21 |
20 |
3-501.16 (a)(2) cold foods must be held at 45f or below - observed lettuce, veggie patties over-stacked in prep cooler at 51f, 52f respectively, sliced tomatoes (3 pans) left on counter at 49-51f - must place into refrigeration after slicing - cdi by pla |
| 2016-11-21 |
19 |
3-501.16 (a) (1) hot foods shall be held at 135f or above - found some meat balls stored in hot tomato sauce at 121f in center - must thoroughly heat prior to placing on line - cdi by re-heating |
| 2016-11-21 |
14 |
4-601.11 (a) food contact surfaces shall be clean to sight and touch - observed food debris on utensils stored on shelves as clean - cdi by removing items to clean |
| 2016-11-21 |
1 |
2-101.11 pic present during operation - no pic present or with certificate |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in wic and ric holding above 45f. employee stated that when she arrived, the cooler was 39f. facility allowed to rapidly cooled items in wif based on employee statement. |
| 2016-06-17 |
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 recently prepared items such as feta, spinach, and tuna tightly covered a |
| 2016-06-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in ric. ric was holding above 45f. |
| 2016-06-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing unapproved jewelry while preparing food. |
| 2016-06-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer from dispenser at 50ppm quat. cdi: pic changed nozzle on dispenser during inspection. |
| 2016-06-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3-comp sink faucet with low pressure. |
| 2016-06-17 |
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 damaged tile between wic and wif. repeat violation |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed wic and ric holding above 45f. cdi: items moved to wif and maintenance called immediately. verification required |
| 2016-06-17 |
52 |
. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and damaged lids on dumpster. dumpster is shared with whole complex. |
| 2015-11-09 |
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 damaged tile above walk in freezer. |
| 2015-11-09 |
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 heavy build up of garbage around the dumpsters. |
| 2015-11-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knives and scoops stored in a small, soiled container in the prep area. |
| 2015-05-14 |
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 3 pans of tuna cooling tightly covered in walk-in cooler. tuna was 54-58f |
| 2015-05-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. |
| 2015-05-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink in prep area without papertowels. cdi papertowels added to handsink. |
| 2015-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two coolers not maintaining proper temperatures all items in coolers above 45f. see temperature chart for item and temperature observations. cdi items discarded. pic contact |
| 2015-05-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep coolers without ambient air thermometers. |
| 2015-05-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed handsink in direct contact with prep table. 12 inch barrier must be installed between handsink and prep table to prevent contam |
| 2015-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. repeat violation. |
| 2015-05-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups unprotected unshielded. |
| 2015-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed display and prep cooler under toaster not maintaining proper cold holding temperatures. |
| 2014-11-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. equipment shall be clean to sight and touch. observed residue on shelves in walk-in cooler. |
| 2014-11-07 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse food contact surfaces shall be free of cracks and breaks. observed broken container lid in use. cdi item discarded. |
| 2014-11-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single use and single service items shall be protected from contamination. kids meal bags stored under plumbing. cdi items moved. |
| 2014-11-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry containers before stacking. numerous plastic containers stacked without air drying. |
| 2013-12-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep tea dispenser nozzles clean. observed build-up in tea urn nozzles. verification needed. |
| 2013-12-19 |
2 |
2-103.11 (m) person in charge-duties - pf: the pic shall ensure that all food employees are informed of their responsibilities of reporting certain aspects of their health as required by law. observed employee health forms not available. no policy posted. |
| 2013-12-19 |
39 |
3-304.14 wiping cloths, use limitation - c: sanitizer buckets shall be stored off the floor. observed on floor. |
| 2013-12-19 |
51 |
6-501.19 closing toilet room doors - c: toilet room doors shall be self-closing. adjust women's room door to be self-latching. door does not completely close. |
| 2013-04-02 |
14 |
observed vegetable slicer stored as clean; with food particles. sent to three bay sink for cleaning and sanitizing. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-04-02 |
53 |
observed the walk-in cooler floor accumulating debris. physical facilities shall be maintained in good repair. |
| 2013-04-02 |
43 |
observed single service articles stored on the floor in the office that did not apprear to be from the shippment just received. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-u |
| 2013-04-02 |
43 |
observed single service cups uncovered/unprotected on the counter by the register. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surface |
| 2013-04-02 |
42 |
observed wet stacking of pans at warewash area. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert i |
| 2013-04-02 |
36 |
observed some fruit flies by the front handwash sink and at the rear of the establishment by the 3-bay sink. the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled |
| 2013-04-02 |
26 |
obserrved glass cleaner stored on the shelf while food prepping was taking place. chemicals moved. poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: ( |
| 2013-04-02 |
17 |
observed meatball in marinara and marinara sauce in the hot well at 60f and 98f respectively. both items have been placed in the lit hot well and are being reheated in this fashion. corrected by instruction. except as specified under ?? (b) and (c) and in |
| 2013-04-02 |
14 |
observed a red bucket labeled sanitizer; filled with water with less than 200 ppm of quat sanitizer as indicated by test strips. also observed the quat sanitizer dispenser dispensing quat sanitizer at approximately 100 ppm. sanitizer must be mixed ma nual |
| 2013-04-02 |
13 |
observed employee cutting up peppers with gloves on while handling phone. also observed an employee go to the soiled side of the 3-bay sink and pull a soiled vegetable slicer that i had placed there due to food particles and begind to slice tomatoes. proc |
| 2013-04-02 |
8 |
observed hand wash sink in the ladie's room out of soap. soap was replaced. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. |
| 2013-04-02 |
1 |
observed no certified food protection manager on-site. a pic with ansi certified training must be present at all times the establishment is prepping food and/or open for business. at least one employee who has supervisory and management responsibility an |
| 2012-11-21 |
37 |
observed bread seasonings open/unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-11-21 |
42 |
observed wet stacking of pans at warewash area. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert i |
| 2012-11-21 |
43 |
observed single service articles stored on the floor in the office that did not apprear to be from the shippment just received. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-u |
| 2012-11-21 |
14 |
observed a red bucket labeled sanitizer; filled with water with 0 ppm of sanitizer in it as registered by test strips. sanitizer remixed. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified un |
| 2012-11-21 |
54 |
observed freezer with blown bulb and no lighting. at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. |
| 2012-11-21 |
53 |
observed miscelanious items on the floor in the office promoting rodent harborage. premises must be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer use |
| 2012-11-21 |
1 |
ob served no certified food protection manager on site. certtified food protection manager di not arrived till after 9 am. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and |