| Violation Date |
Code |
Description |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2019-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic food pans wet stacked. separate to allow air drying. |
| 2019-01-02 |
41 |
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. scoops stored with handles contacting shredded cheese and pulled chicken at make |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p sliced tomatoes, shredded lettuce, and spinach holding above 41f in make line. cdi - products pulled to walk in cooler for rapid cool down; cooler temp adjusted down. suggested that pic |
| 2019-01-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed peppers and unwashed cucumbers stored above precooked chicken in walk in cooler. cdi - cooler rearranged with unwashed produce on bottom shelf. |
| 2018-07-31 |
8 |
6-301.14 post a handwash sign at each handsink. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one employee rinsed scoops in handsink before sending them to dish area for cleaning; no hand washing sign in men's rest |
| 2018-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink testing at 0 to 50ppm quat; dispenser appears to be malfunctioning. cdi - concentration adjusted by manually adding concentrate. |
| 2018-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs holding at 118f in steam well. cdi -reheated to 165f+. |
| 2018-07-31 |
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 tomatoes cooling with lid on in low prep cooler. cdi - lid removed to allow rapid c |
| 2018-07-31 |
41 |
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. multiple scoops stored with handles contacting food items in make line. cdi-scoop |
| 2018-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2018-07-31 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler doors by make line and rusty bottom shelf in walk in cooler. |
| 2018-07-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. sanitizer test strips expired. vr - will return within 10 days to verify correction. 8-10-18 |
| 2018-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored above facility foods on storage rack. cdi - drink relocated to low shelf. |
| 2018-04-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p employee donned gloves after handling money without washing hands first. cdi - employee discarded gloves and washed hands. 2-301.12. follow the cleaning procedure to adequately wash you |
| 2018-04-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meat balls holding below 135f in steam well. cdi - all reheated to 165f+. |
| 2018-04-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p product in low prep cooler including ham, turkey, chicken, lettuce, and tomatoes holding above 45f. cdi - all product discarded; pic called for service of the cooler. facility has agreed |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler and from low prep cooler door gaskets. |
| 2018-04-10 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in freezer door. |
| 2018-04-10 |
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 strips cooling in container with the lid on in walk in cooler. |
| 2017-11-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderlyl storage of employees' clothing and possessions. observed employee belongings (cell phone, backpack) being stored on a food prep. table located at the entrance to the kitchen. |
| 2017-11-06 |
41 |
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. observed 2 food utensils being stored in food containers with the handles in dir |
| 2017-11-06 |
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 4 unlabeled seasoning shaker bottles along the sandwich prep. line. |
| 2017-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg white patties and egg patties cold holding above 45f in a reach in cooler. employees indicated the eggs had not been removed from the reach in cooler during their shifts. |
| 2017-11-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-05-02 |
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 5 unlabeled shaker bottles which contained various herbs/spices. |
| 2017-05-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage on a dry storage rack and another employee beverage stored over a box of olives on the dry storage rack. |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg and egg white patties cold holding above 45f in a reach in cooler (see chart). cdi- items were relocated to the walk in cooler. |
| 2017-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food storage containers stored clean and stacked while wet above the 3 compartment sink. |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed a reach in cooler below the toaster oven cold holding with an ambient air temperature between 46-47f. all foods in the cooler were relocated to the walk in cooler. instructed pic to discontinue use o |
| 2017-05-02 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris in the sanitizing solution in the 3 compartment sink. |
| 2017-05-02 |
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 2 ceiling ventilation coverings in the back hal |
| 2016-11-29 |
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 2 white plastic bowls used for chopping salad in poor repair. vr within 10 days |
| 2016-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet above the 3 compartment sink. |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top portions of foods on the sandwich line cold holding above 45f (see chart). cdi- top portions were relocated to the walk in cooler for cooling. |
| 2016-11-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees were unfamiliar with the employee health policy. cdi- employee health handout provided today. |
| 2016-11-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have a managers food safety certification. |
| 2016-06-06 |
45 |
observed a torn gasket on the walk in cooler.4-501.11 maintain equipment in good repair. |
| 2016-06-06 |
43 |
observed a box of napkins stored on the floor and a sleeve of cup lids stored under the front handsink.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.4-903.12 do not store single-use a |
| 2016-06-06 |
20 |
observed tcs items on the line stacked too high and were holding at >45f today. top portions of products taken out of unit and placed in walk in cooler where they all fell to 43-44f by the end of the inspection.3-501.16(a)(2) maintain tcs foods in cold ho |
| 2016-06-06 |
2 |
observed an insufficient employee health policy for the restaurant today. it stated that employees must report diagnosis of 4 of the 5 big illnesses but left off shigella.correct employee health policy emailed today. review with all employees and have t |
| 2016-06-06 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-08-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-08-31 |
33 |
3-501.13 use approved thawing methods. observed beef thawing in standing water today in the prep sink. use refrigeration, the cooking process, microwave, or continually running/draining cold water to properly thaw. <70f water run over product today to co |
| 2015-08-31 |
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 the walk in fans today. |
| 2015-08-31 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single use ramikins stored under the handsink drain pipe today. |
| 2015-01-30 |
1 |
2-102.12 certified food protection manager - c manager certified in an approved food protection required on duty during operations. |
| 2014-07-11 |
20 |
| 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed top half of vegetable patties and top layer of small containers of bbq chicken at slightly above 45 f for less than 1 hour |
| 2014-07-11 |
1 |
2-102.12 certified food protection manager - certified food protection manager required on duty. manager did not have current certification. gave instruction as to requirements. |
| 2013-10-23 |
4 |
2-401.11 eating, drinking, or using tobacco - employee drinks shall be stored and consumed in a sanitary manner. observed bottle and drink cup on prep table. do not use screw top bottles or sports cups for employee drinks. store drinks on bottom shelf wit |
| 2013-10-23 |
1 |
2-102.12 certified food protection manager - certified food protection manager required. manager has no certification. gave reminder of january 1, 2014. |
| 2012-12-04 |
14 |
clean tea nozzles at a frequency to preclude build-up on interiors. observed build-up interior of tea nozzle. cdi-cleaning began while on site. |
| 2012-12-04 |
53 |
maintenance tools such as mops; brooms; etc shall be stored so they do not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed tools blocking handsink and exposing to potential contamination. |
| 2012-12-04 |
20 |
maintain holding temperatures cold foods 45 f or below. observed one item; ham; 47 f on line. cdi- moved to cooler for cooling. |
| 2012-12-04 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed maintenance equipment blocking access to kitchen handsink. cdi-access provided. |