| Violation Date |
Code |
Description |
| 2018-10-03 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed dust accumulating on ceiling of facility in kitchen.6-303.11 intensity-lighting - c - observed light out in back of kitchen and low lighting over storage and handwash |
| 2018-10-03 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed dust on ceiling and heavy cleaning needed between cooking equipment with soil accumulating and food debris inside fryer unit doors. repeat. |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soils accumulating on prep unit shelving and inside prep refrigerators and prep refrigerator gaskets. repeat. |
| 2018-10-03 |
45 |
4-501.12 cutting surfaces - c - observed several cutting boards in need of resurfacing or replacement. repeat.4-501.11 good repair and proper adjustment-equipment - c - observed several rusting racks and damage to lower part of prep refrigerator. observed |
| 2018-10-03 |
42 |
4-803.11 storage of soiled linens - c - observed several wet / soiled towels stored inside prep refrigerators.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean utensils stored ins |
| 2018-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chips stored next to handwashing sink in splash zone and below paper towel dispenser. observed dustpan stored next to bread rack. |
| 2018-10-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed soda machine ice chute accumulating soil and residue. clean at required frequency. |
| 2018-10-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw beef and raw chicken stored over tomatoes, wraps and other ready to eat food in corner flip top prep refrigerator. observed turkey, ham stored on container of |
| 2018-10-03 |
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 a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2017-12-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c an employee shall have a designated area to eat, drink or use tobacco to avoid contamination of equipment, food or single service. observed food employee with a sucker in his mouth while cooking. cdi food em |
| 2017-12-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. cdi gave verbal instruction to pic on how to clean and to follow manufacturer instructions.4-501.114 maintain sanitizer |
| 2017-12-27 |
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 had a discussion with food employee and stated items are wrapped at end of night and used next day. pic stated product is not being held for |
| 2017-12-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched fries placed on ti |
| 2017-12-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles containing chemicals not labeled. cdi pic dumped bottle and will label shelf for degreaser. repeat |
| 2017-12-27 |
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 blanched fries being placed in deep plastic pan in reach in freezer. produ |
| 2017-12-27 |
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 if rte food is touched with bare hands, product has to be cooked to 165 f at all parts. observed food employees bar |
| 2017-12-27 |
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 bracelet while performing food preparation. make sure food employees remove all jewelry when performing food p |
| 2017-12-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed badly damaged cutting boards. make sure to keep in good repair. |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant debris on shelving of all reach in units, gaskets, sides of equipments thoroughout etc. make sure to keep in good repair. repeat |
| 2017-12-27 |
53 |
6-501.12 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 dust on the ceiling and air vents. make sure to |
| 2017-12-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket and used aprons being stored on dry storage rack. make sure to have a designated area for personal belongings. |
| 2017-12-27 |
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 several squeeze bottles containing aqueous solution and spice containers not labeled. make sure to label all working conta |
| 2017-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink inoperable at beginning of inspetion. pic discovered that sink had been turned off when new water heater was installed. cdi: pic hit switch to re |
| 2017-10-09 |
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 deli meats (ham, turkey, salami) prepared at room temperature cool |
| 2017-10-09 |
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 several unlabelled spice shakers and squeeze bottles across cook line. repeat. |
| 2017-10-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing a wrist band under gloves. |
| 2017-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled spray bottle of degreaser stored on rack across from grill. cdi: bottle labelled as degreaser. |
| 2017-10-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed on front line with lip contact surfaces exposed to potential contamination.repeat. |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on shelving in back warewashing area, as well as beneath grill. repeat. |
| 2017-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wiping cloths (wet) laying on prep tables/counters outside of sanitizer buckets. |
| 2017-06-13 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed damaged/missing drain plug on cardboard dumpster. |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy chicken debris and grease build up under grill. |
| 2017-06-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups with lip contact area exposed to air. cdi: plastic sleeves pulled up over lip contact surfaces of cups. |
| 2017-06-13 |
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 several unlabelled spice shakers and oil squeeze bottles along cook line. |
| 2017-06-13 |
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 one pan of tomatoes from the day before with no date label. cdi: tomatoes labelled with prep date of 06/12. |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salami, pepperoni, and two cheeses overstacked in top of prep units holding at 48f - 49f. cdi: top portion of products were removed and relocated to freezer for rapid cooling. |
| 2017-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one inoperable handsink at the back of facility in warewashing area. pic stated that sink recently broke and an order must be made for repair. verification requ |
| 2017-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - observed several rusted shelves in reach ins. |
| 2017-02-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - 0pts - observed slicer with deli meat residue. pic states that slicer was cleaned an hour ago after use. slicer is being thoroughly cleaned once a day. |
| 2017-02-21 |
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 employee washing hands for less than 5-10 seconds total several times. ensure that empl |
| 2016-10-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - repeat - blanched fries were not l |
| 2016-10-24 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - 0 pts - observed employee portion beef with tongs onto a bowl that has no handle. employee directly contacted the bowl with raw protein residue. observed emp |
| 2016-10-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken is being par-cooked on the line and held out of temperature control. tcs foods shall not be par cooked without the pr |
| 2016-10-24 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - lower portion of display case is reading 47.1f. product reading 50f which was in the process of cooling. upper portion of display case read 41f. unit must be repaired prior to placing any product in un |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - clenaing needed in all reach on shelving and gaskets - ice machine exterior cover |
| 2016-04-19 |
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 build-up on the floor under the deli case. clean regularly.-observed build-up |
| 2016-04-19 |
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 potatoes in the reach-in cooler at 48 f-53 f. fries are not properly coo |
| 2016-04-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched fries not marked w |
| 2016-04-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed at the rear hand sink (3 hand sinks observed inthe kitchen) cdi- paper towels placed at the sink. |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside sandwich prep cooler. clean door gaskets on counter long prep across from oven. |
| 2015-12-30 |
45 |
4-501.11 maintain equipment in good repair. repair or replace gasket on ice machine door. repair or replace trusting shelving used for chemicals. |
| 2015-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean gray flap inside ice machine. black substance. |
| 2015-10-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : label chemical spray bottles. cdi-labeled sanitizer and windex spray bottle. |
| 2015-10-14 |
34 |
4-204-112 temperature measuring devices-functionality - pf: thermometers must be stored in the warmest part of cooler units. (front) cdi-placed in front |
| 2015-10-14 |
43 |
4-502.13 single-use and single-service articles may not be reused. discontinue reusing single use container such as, vinegar bottles and big pepper containers. cdi-discarded |
| 2015-10-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under equipment. clean ceiling hvac vents. clean walls behind prep units. |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold growth on reach in cooler gaskets and food debris build up on bottom of reach in coolers. clean. |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed gasket split in reach in cooler. repair. |
| 2015-06-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical concentration to be 0 ppm in 2 sanitizer buckets. cdi - sanitizer was replaced with correct concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean |
| 2015-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on non-food contact surfaces of deli slicer. wipe clean. |
| 2015-01-26 |
45 |
general comment4-501.11 maintain equipment in good repair. build up of ice on compressor inside flip toip unit; temperatures in unit at maximum allowable. relocate product and allow to thaw. |
| 2015-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shredded lettuce held above 45f in flip top unit. cdi - shredded lettuce discarded and replaced. |
| 2014-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed 0 ppm sanitizer. cdi - refilled from the sink at the proper concentration. |
| 2014-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed blanched fries out at 60f. facility needs to use time as a public health control or keep at 45f or below. also observed the first prep refrigeration on the line holding as |
| 2014-10-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed the refrigerator with out of compliance temperatures also did not have a thermometer. |
| 2014-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the non-food contact surfaces of the refrigerator with cold holding issues was dirty and needs to be cleaned. |
| 2014-04-03 |
43 |
•4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. store single service off the ground. observed boxes of single service on the ground. |
| 2014-04-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. store food at least 6 inches above the ground. observed a box of potatoes on the ground. |
| 2014-04-03 |
31 |
3-501.15 cooling methods - pf. facility cools by leaving pans on a rack in the kitchen at ambient temperatures before moving to refrigeration. observed blanched fries on the rack at 80f. also observed fries from this morning in a refrigerator at 55f wh |
| 2014-04-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. sanitizer buckets being used to sanitize on the line were found to be <50 ppm chlorine. cdi - refilled at 50-100 ppm. |
| 2014-04-03 |
7 |
•3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is prohibited. the exception allowing ingredients to be added with bare hands to foods that are being cooked to 165f is not being met. observed a sub being h |
| 2014-01-09 |
6 |
2-301.12 cleaning procedure. to avoid recontamination of hands food employees shall use a barrier to turn off sink faucet. observed two food employees wash and turn off the faucet with bare hands. cdi by education and pic told employees how to properly wa |
| 2014-01-09 |
7 |
3-301.11 preventing contamination from hands. bare hand contact with ready to eat food is allowed if food is being cook at the time of contact, and all parts of the cooked food must reach atleast 165f. observed food employee bare hand blanched fries that |
| 2014-01-09 |
16 |
3-401.11 raw animal foods-cooking. raw animal foods must be cooked according to their final cook temperatures. observed cooked chicken breast at 154f on a parmesean sandwhich. cdi pic discarded sandwhich and cooked fresh chicken to 168f. |
| 2014-01-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. store all foods in cooler according to final cook temperatures. observed raw bacon stored over cooked sausage. cdi pic realize storage issue and immediately relocated food. |
| 2014-01-09 |
31 |
3-501.15 cooling methods. when cooling tcs foods one shall half quantity and place into shallow containers, or place in rapid cooling equipment. observed blanced fries in an ice bath at 57f and in prep unit at 54-68f. cdi pic placed fries in freezer to co |
| 2014-01-09 |
45 |
4-202.11 food-contact surfaces-cleanability. multi-use food contact surfaces shall be smooth and easily cleanable. observed mixing spoons with chips on the edges and cutting boards that were in need of resurfacing or need to be replaced. cdi by education |
| 2013-08-30 |
47 |
4-602.13 nonfood contact surfaces (nfcs) shall be kept clean to sight and touch. nfcs of ice maker on pepsi machine needs to be cleaned thoroughly. |
| 2013-08-30 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-08-30 |
20 |
.3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. sliced american cheese at 53f in prep top.cdi-voluntarily discarded. recommend using metal pans instead of plastic for holding cold food. |
| 2013-06-18 |
41 |
utensils shall be stored with handle up. observed chicken tongs laying down in chicken. |
| 2013-06-18 |
20 |
3-501.16 cold foods shall be held at 45f or lower. observed sliced lettuce in reachin 2 at 54f. staff moved to freezer to quickly chill. |
| 2013-06-18 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. employees handle lunch meat; cheeses and breads with |
| 2013-02-19 |
45 |
all non-food contact surfaces shall be easily cleanable/in good repair. observed shelving (at 3 compartment sink) and in reachin uits rusted and no longer easily cleanable. replace or professionally recoat. |
| 2013-02-19 |
31 |
3-501.15 use approved cooling methods to bring hot food temps down quickly. observed fries cooked and cooling in reachin unit across from fryer. the fries were cooked around 9am and were temping around 55-90f (3 pans). staff moved to standup refrigerator |
| 2012-10-02 |
36 |
observed fly strip hanging over a bag of onions and boxes of potatoes. cdi-fly strip was moved to an area away from food and food preparation. |
| 2012-10-02 |
26 |
observed a spray bottle of degreaser stored hanging from food prep sink. cdi-degreaser was moved to the chemical storage area. |