| Violation Date |
Code |
Description |
| 2018-12-07 |
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 container of wrapped apples stored on the floor. repeat violation overall significant improvement in storage of food items. |
| 2018-12-07 |
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 chicken cooling in prep top and prep top reach in cooler. cdi: items moved |
| 2018-12-07 |
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 no date marking/date marking system for pasta salad in grab and go clooler in place. pic stated that the pasta salad is made every |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix overstacked in prep top cooler. cdi: excess product placed in walk in to rapidly cool. repeat violation overall significant improvements in cold holding throughout fa |
| 2018-12-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sliced chicken breast and grilled chicken breasts prepared today cooling in reach in cooler at a rate of 0f/min. cdi: |
| 2018-12-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed back of deflector plate of ice machine with pink and black build up. |
| 2018-06-15 |
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 grilled chicken that was thawed in the microwave and then placed in walk in for cooling above 45f after 5 hours. chicken was |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep top make cooler and single door reach in cooler holding items above 45f. cdi: items have been in coolers less than 4 hours, per pic, and will be voluntarily discarded at 3p |
| 2018-06-15 |
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 tuna salad, grilled chicken, and breaded chicken cooling in deep container |
| 2018-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food items stored on floors of walk in cooler and walk in freezer. repeat violation |
| 2018-06-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees preparing sandwiches with unapproved jewelry.2-402.11 use head coverings, beard guards and clothing to restrain bo |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler gasket peeling and coming apart. observed prep cooler holding food above 45f. pic stated that she would be calling maintenance to service/repair the cooler. 4-502.11(a) maintain utensils |
| 2018-06-15 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust build up on vent above prep cooler.6-305.11/6-501.110 designate and use an area for the orderl |
| 2017-07-26 |
6 |
2-301.11 keep hands and arms clean. -p observed hand washing sink completely dry upon arrival. pic stated that is the hand sink employees normally use. observed a lack of hand washing during inspection. cdi: pic instructed to have employees wash hands mor |
| 2017-07-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with heavy build-up on the back of the blade near the bottom and near the top. slicer has not been cleaned since this morning when deli me |
| 2017-07-26 |
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 repeat non compliance observed tuna salad, grilled chicken, sliced ham, chicken salad, and sliced turkey that had been prepared aroun |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sprouts, lettuce, and mixed greens holding above 45f in front of prep top cooler. other items in cooler were below 45f. ehs suggested using time on prep top items. cdi: items we |
| 2017-07-26 |
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 cooked noodles, tuna salad, and stuffing without date labels. cdi: noodles and tuna salad were voluntarily discarded. stuffing was |
| 2017-07-26 |
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 several items cooling with tight fitting lids in the walk-in cooler, items |
| 2017-07-26 |
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 upon arrival pic went to back to notify employees of inspection. ehs observed employees on sandwich line reach for |
| 2017-07-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fully cooked chicken being stored on the floor in the walk-in cooler. observed chips being stored in boxes on the floor |
| 2017-07-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making sandwiches without hair restraint. |
| 2017-07-26 |
45 |
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. -pf observed cracked container used for storing tuna salad in walk-in cooler. cdi: pic was adv |
| 2017-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in microwave and on non-food contact portions of slicer. |
| 2017-07-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf repeat observed no thin-probe thermometer onsite. verification required to ensure facility has obtained and is using thin-probe the |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed 3 gaskets on lower prep unit torn and in need of replacement. observed gasket on walk in also torn and in need of replacement. |
| 2016-08-10 |
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 chicken salad and sliced chicken cooling in to great of volume. cdi split into s |
| 2016-08-10 |
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 sliced chicken and chicken salad not cooling at proper rate. cdi method changed to facilitate proper cooling see temperat |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets (3) in need of replacement on lower prep unit. |
| 2016-03-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees working with food without hair restraints. |
| 2016-03-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer could not be located at time of inspection . 10 day verification required. |
| 2016-03-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed both restrooms with no hand wash signs posted. |
| 2016-03-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee cutting and buttering bread to be toasted with bare hands and another removing basil from stems to be washed with bare hands. cdi corrected b |
| 2015-11-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees wiping gloves on linens used to wipe knifes off. cdi gloves changed. |
| 2015-11-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed back ice machine soiled with pink and black debris. |
| 2015-11-05 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed veggie burger sitting out at rooms temperature. only food out of temperature. pic stated they hold veggie burger out during service and cool down leftovers overnight. cdi foo |
| 2015-11-05 |
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 chicken salad and chicken breast fully and tightly packed in walk in unit |
| 2015-11-05 |
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 capacola, proscuitto, pepperoni, and salami in wlak in unit not dated. cdi items dated. repeat. |
| 2015-05-27 |
45 |
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. -pf. observed container that was split on side. cdi item removed from facility. |
| 2015-05-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. observed all packaged items wi |
| 2015-05-27 |
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 sundried tomatoe mix not dated. cdi item dated. repeat3-501.18 discard the food requiring date labels once time/temperature window |
| 2015-05-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed stuffing and cole slaw in prep unit at 48f. cdi items discarded. |
| 2015-05-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed drink nozzles soiled with black debris. cdi nozzles cleaned. 4-601.11(e) ice makers and ice bins shall be cleaned to prevent accumulation of debris. |
| 2014-08-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce,and tomatoes above 48f. cdi items moved for co |
| 2014-08-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed tomatoes stored above washed lettuce and tomatoes. |
| 2014-08-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment, food contact surfaces and utensils shall be clean to sight and touch. -pf. observed handles of microwave, that is actively used throughout fo |
| 2014-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 sun dried tomatoes |
| 2014-08-15 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used for cutting boards. repeat. |
| 2014-08-15 |
45 |
4-101.11 characteristics-materials for construction and repair - p. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. obse |
| 2014-08-15 |
35 |
3-602.11 food labels - pf. 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf |
| 2014-07-10 |
42 |
4-802.11 specifications-laundering frequency - c. dry wiping cloths shall be laundered as necessary to prevent contamination of food and utensils. observed soiled cloth used to clean knife during food prep. |
| 2014-07-10 |
39 |
3-304.14 wiping cloths, use limitation - c. observed wet wiping cloths on prep counters in kitchen. |
| 2014-07-10 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. foods shall be stored at least 6 inches above the floor. observed bottle drinks, and sodas on floor in cooler, chips stored on floor behind counter, and bottle water stored on floor on |
| 2014-07-10 |
36 |
6-501.111 controlling pests - pf. facility shall be free of insects, pests, and rodents. observed facility with flies in the kitchen. repeat.6-202.15 outer openings, protected - c. food establishment shall be protected against entry of insects and rodents |
| 2014-07-10 |
35 |
3-602.11 food labels - pf. foods that are prepackaged and that are for grab and go shall have food labels. foods shall be labeled with common name of food, full list of ingredients, net weight of package, address where food manufactured or packaged, and l |
| 2014-07-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated if held in the facility for 24 hours or more. observed stuffing, egg salad, butter, and tuna in facility not dated |
| 2014-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall be cold held at 45f or below. observed facility two pans of butter and lettuce at room temperature. cdi items discarded an |
| 2014-07-10 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for only one task, and shall be changed when soiled, damaged, or task interrupted. observed employees white gloves on clothes, go in and out of cooler, cleaning cutting boards and returning to |
| 2014-07-10 |
6 |
2-301.14 when to wash - p. employees shall wash hands before donning gloves. observed employee changing gloves without handwashing. cdi hands washed. repeat2-301.15 where to wash - pf. hands shall be washed in a handwashing sink and not in a sink used for |
| 2013-10-17 |
1 |
observed person in charge not certified by an ansi accredited food safety program. cdi- by instruction. two point deduction begins 20142-102.12 certified food protection manager - during all hours of operation, the facility must have a person in charge wh |
| 2013-10-17 |
2 |
observed person in charge was not knowledgeable about employee health policy. cdi- by instruction.2-103.11 (m) person in charge-duties - pfrepeat violation |
| 2013-10-17 |
6 |
observed food employee remove gloves and not wash hands prior to donning new gloves. cdi- by instruction. 2-301.14 when to wash - employees shall wash hands before donning new gloves. |
| 2013-10-17 |
20 |
observed lettuce at flip top at 66f. cdi-3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cold food shall be maintained at 45f or below. |
| 2013-10-17 |
21 |
observed no date marking system in place. cdi3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - facility must date mark phf if held for more than 24 hrs.repeat violation |
| 2013-10-17 |
14 |
observed ice machine with pink mold collecting behind ice deflector. no sanitizer available. cdi by instruction.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-contact surfaces shall be clean to sight |
| 2013-10-17 |
35 |
observed packaged fruit cups in the facility for customer grab and go.3-601.11 standards of identity - shall be labeled as specified.repeat violation |
| 2013-10-17 |
36 |
observed numerous fruit flies in kitchen. cdi by instruction6-501.111 controlling pests - premises shall be maintained free of insects, rodents, and other pests. |
| 2013-10-17 |
46 |
observed no quat sanitizer test strips available. 4-302.14 sanitizing solutions, testing devices - a test kit that measures concentration of sanitizer shall be available.repeat violation |
| 2013-10-17 |
34 |
observed dial stem thermometer which is not suited to measure this foods such as cut leafy greens and sliced deli meat. dial thermometer also inaccurate and reading 0f. cdi- by instruction.4-203.11 temperature measuring devices, food-accuracy - facility s |
| 2013-06-17 |
21 |
facility must date mark phf food that is more than 24 hours old. facility may hold this food for 4 days at 41-45f as the refrigerators out front are holding. observed no date marking system in place. chicken salad ect were from last week as the facilit |
| 2013-06-17 |
46 |
facility uses quat sanitizer and does not have any quat test strips. |
| 2013-06-17 |
37 |
do not store food on the floor. observed food stored on the floor of the walk-in. |
| 2013-06-17 |
35 |
observed packaged fruit cups in the facility for customer grab and go. food packaged in a food establishment; shall be labeled as specified in law; including 21 cfr 101 - food labeling; and 9 cfr 317 labeling; marking devices; and containers. (b) label i |
| 2013-06-17 |
34 |
the facility shall obtain a thermometer with a thin diameter probe designed for measuring thin foods. observed facility had a dial stem thermometer which was not suited to measure thin foods such as cut leafy greens and sliced deli meat. cdi by instruct |
| 2013-06-17 |
20 |
maintain cold food at 45f or below. facility had not put away this mornings delivery and phf food including cut leafy greens were not 65f. cdi. |
| 2013-06-17 |
13 |
food must be prepared in proper areas to avoid any cross contamination with sanitized utensils and equipment. observed a colander of red peppers sitting on the dirty drainboard of the 3 compartment sink with dirty dishes ect. cdi. |
| 2013-06-17 |
2 |
person in charge was not knowledgeable about employee health policy. cdi by instruction. handout left. |
| 2013-06-17 |
1 |
during all hours of operation; the facility must have a person in charge who is certified by an ansi accredited program as required by the rules. observed person in charge is not certified by an ansi accredited food safety program. cdi by instruction. tw |
| 2012-11-15 |
6 |
employees must wash their hands after eating. cdi by instruction. |
| 2012-11-15 |
6 |
employees must wash their hands properly at hand sinks. observed an employee come into the kitchen; rinse their hands in the 3 compartment sink; wipe their hands on an apron; and then start to handle clean items. cdi by instruction. |
| 2012-11-15 |
8 |
use hand sinks for handwashing only. observed an employee placed the clean ice bucket on the hand sink. cdi. |
| 2012-11-15 |
4 |
observed an employee drink on a prep table and the person in charge eating a sandwich in the kitchen on prep space. cdi. |
| 2012-11-15 |
20 |
observed the walk-in refrigerator holding tcs food (time/temperature control for safety food) at 49-57f. observed the sandwich make unit holding tcs food at 50-58f. repair man was on site within 30 min. also; lettuce is now a tcs food and must be held |
| 2012-11-15 |
2 |
facility must have an employee health policy and inform their employees of their responsibilities as required under the rules. cdi by instruction. |
| 2012-11-15 |
37 |
do not store food in areas that are exposed to floor moisture. observed bottled and canned beverages stored on the floor in the kitchen and in the walk-in. cdi. |
| 2012-11-15 |
37 |
do not store food under wastewater lines. observed canned coke stored under the hand sink wastewater line. cdi. |
| 2012-11-15 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wiping cloths stored on counters and equipment between uses. cdi by instruction. |
| 2012-11-15 |
46 |
facility must have the proper test strips that match the sanitizer they use. observed the facility does not have quat test strips and uses quat sanitizer in their 3 compartment sink and for in use sanitizer. |
| 2012-11-15 |
21 |
facility must date mark tcs food held for more than 1 day per the rules. observed cooked and cooled food that was not date marked. cdi by instruction. handout given. |
| 2012-11-15 |
1 |
during all hours of operation; the facility must have a person in charge who is certified by an ansi accredited program as required by the rules. observed person in charge is not certified by an ansi accredited food safety program. cdi by instruction |