| Violation Date |
Code |
Description |
| 2018-07-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabeled chemical bottles. cdi-labeled. |
| 2018-01-09 |
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. cleaning needed on floors especially around floor drains. |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on lids/outside of plastic containers. |
| 2017-07-18 |
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. cleaning needed on floors especially around floor drains. |
| 2017-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on stand up cooler on sandwich prep side of facility. repeat. |
| 2017-01-10 |
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 frp by can wash breaking away from the wall. |
| 2017-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on a refrigerator torn. refrigerator is holding proper temperature. |
| 2017-01-10 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed product stored wit |
| 2017-01-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at the handsink in the kitchen. cdi - fixed the water heater during inspection. |
| 2016-10-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed multiple paper towel dispensers empty with no papertowels. cdi - provided paper towels to dispensers. |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-10-12 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee drinking coffee during food |
| 2016-10-12 |
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 frp breaking away from wall in the back by the can wash. advised to fix. |
| 2016-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed large bulk plastic container filled with lettuce and the container was covered |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of lettuce out of temperature in the flip top. refer to temperature chart. cdi - advised to place product back into refrigerator after preparation to cool back do |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the ice chute at the coca-cola drink machine has black build up on the food contact surface. advised to clean the chute. |
| 2016-02-12 |
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 floor |
| 2016-02-12 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility does not have thin probe thermometer to check temperatures of their product. vr |
| 2016-02-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed capacolla deli meat in the refrigerator in the back kitchen was dated 2.4.16. product is un |
| 2016-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the containers above 3 compartment sink stored as clean have build up and sticky residue on them. cdi - advised to clean thoroughly or get new contai |
| 2016-02-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that employee health policy was not present during inspection, the employee health policy was emailed to facility la |
| 2015-10-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy emailed to facili |
| 2015-10-07 |
53 |
6-501.11floors, 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 repair issues to physical facilities ( wall in need of repair in back prep kitch |
| 2015-10-07 |
45 |
(general comment) 4-501.11maintain equipment in good repair. observed split/torn gaskets on reach-in cooler doors in need of repair. |
| 2015-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available for hand sink near bar. cdi-towels provided. |
| 2015-06-23 |
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 several items such as open package hot dogs, thawed ravioli, and small pans of diced ham and |
| 2015-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue build up on equipment and chemical bottles. |
| 2015-01-08 |
31 |
i3-501.15 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 just shredded rotisserie chicken cooling and tightly covered in cooler. c |
| 2015-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical bottles with faded labels. cdi-items re-labeled. |
| 2014-07-10 |
54 |
ventilation shall be kept clean. (6-501.14) cleaning needed on fans in facility. |
| 2014-07-10 |
31 |
use proper cooling methods. (3-501.15) observed roast cooling and tighlty covered. cdi-vented. also observed just cut lettuce at 54f in flip top cooler. cool items down in freezer or cooler before placing in holding unit. |
| 2014-07-10 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.114) observed debris on soda nozzles. cdi-nozzles cleaned. |
| 2014-01-21 |
54 |
exhaust ventilation systems shall be cleaned so they are not a source of contamination. (6-501.14) heavy build up on hood system in need of cleaning. |
| 2014-01-21 |
14 |
chemical sanitizer shall be at correct strength for food contact surfaces. (4-501.114) observed chlorine sanitizer registering above 200ppm. cdi-sanitizer remade to correct concentration. |
| 2014-01-21 |
1 |
facility shall have employee with managerial control who is food safety ceritifed. (2-102.12) no food safety certified manager on site during inspection. |
| 2013-08-27 |
1 |
facility must have manager who is food safety certified by jan 1, 2014. no food safety certified manager on site during inspection. |
| 2013-08-27 |
14 |
food contact surfaces shall be clean to sight and touch. observed heavy build up on soda nozzles. cdi-cleaning started.sanitizer shall be at correct concentration. observed two bottles and one bucket of chlorine sanitizer measuring above 200ppm. cdi-sanit |
| 2013-08-27 |
2 |
ensure facility has an approved employee health policy for reportable illnesses and symptoms. employees showed incomplete knowledge of reportable symptoms. cdi-educated with all employees. |
| 2013-08-27 |
54 |
designate areas for employee food. observed employee food scattered throughout coolers. use segregated area on bottom of coolers to keep from contaminating food for customers.ventilation shall be kept clean. both hood vents have heavy dust build up and ar |
| 2013-02-22 |
54 |
keep ventilation systems clean. observed build up on hood system over fryer and oven. clean. |
| 2013-02-22 |
47 |
keep non food contact surfaces clean.clean out food debris from utensil containers. |
| 2013-02-22 |
4 |
properly store employee drinks.observed employee drink stored above food. cdi-drink discarded. |
| 2013-02-22 |
1 |
at least one employee with managerial control must be food safety certified. (jan 1; 2014)no food safety certified manager on site during inspection. |
| 2012-10-30 |
47 |
4-601.11 (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debrisclean fans in refrigeration units and in crevices around slicer. |
| 2012-10-30 |
45 |
4-501.11 (a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2repair torn gaskets on prep units at grill. |
| 2012-10-30 |
39 |
3-304.14 (b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; |
| 2012-10-30 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2012-10-30 |
2 |
2-103.11 (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 f |
| 2012-10-30 |
1 |
2-102.12 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 |