| Violation Date |
Code |
Description |
| 2018-12-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed a box of single service articles being stored on the floor in the back room storage area. refrain from storing boxes of single service a |
| 2018-12-17 |
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. spatula that was being used for prep was being stored in between cold hold equipm |
| 2018-12-17 |
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 cooked corn, sliced tomatoes, cheese, boiled eggs and several other tcs foods were |
| 2018-12-17 |
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 facility is doing better with date marking overall but still observed a container of chicken tenders and a large container of pasta and mari |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes, blanched asparagus, sliced turkey and ham, cooked mushrooms, cheese and other ready to eat tcs foods were being stored in refrigeration and on prep surfaces >45 degrees. |
| 2018-12-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed un-boxed produce being stored over ready to eat foods such as breads in the walk in cooler. this is a repeat violation. cdi- foods were rearranged during the inspection. have viola |
| 2018-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw burgers were being stored over freshly cut tomatoes and onions in the 1 door reach in near the grill. boxes of produce were being stored in direct contact with the floor' s surface. cdi |
| 2018-08-23 |
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 cooked chicken, sliced tomatoes, gallon of milk and some cheeses were not dated and stated to of been in refrigeration since the day before. |
| 2018-08-23 |
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 sliced tomatoes were being cooled while covered in 1 door reach in unit that was be |
| 2018-08-23 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine only reached 153 degrees max during trial runs. ehs will have to return to ensure the machine has been serviced and adequately hot water |
| 2018-08-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. avocados were being stored with ready to eat foods on the service line with stickers still on them. |
| 2018-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage being stored directly over service foods in 1 door mini prep unit.general note** remove soiled buildup from walk in co |
| 2018-08-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. food employees were not wearing hairnets while doing food prep. |
| 2018-02-14 |
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 turkey, roast beef and ricotta cheese with no date markings. cdi labeled product. |
| 2018-02-14 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility does not have parasite destruction letter for smoked salmon. 10 day verification required. |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack where clean pans are stored in need of cleaning due to buildup of debris. |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on serving line . -0 points- |
| 2017-11-28 |
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 could be located. cdi provided copy of health policy to pic who is to have each employee si |
| 2017-08-18 |
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 tomato bisque soup cooled in too great of volume and tightly covered. cd |
| 2017-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken , salmon, pasta in prep unit greater than 45 degrees cdi chicken discarded all other items taken to walk in to cool. observed cheese and tomatoes in pizza prep unit g |
| 2017-08-18 |
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 large lexan container of tomato bisque soup cooled from last night at 52 degrees in walk in cooler. cdi discarded |
| 2017-04-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up of debris on guard of ice machine. |
| 2017-04-25 |
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 milk, ricotta cheese, tomato basil soup not date marked. cdi labeled product.3-501.18 discard the food requiring date labels once |
| 2017-02-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat foods in prep unit . cdi relocated eggs to lower shelf. |
| 2017-02-13 |
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 tomato soup coooled from last night in large lexan at 51 degrees. cdi discarded. |
| 2017-02-13 |
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 tomato basil soup cooled from last night in to great of volume per surfac |
| 2016-11-16 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed magnetic knife strips in need of cleaning. |
| 2016-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area, |
| 2016-11-16 |
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 feta cheese and ricotta cheese with no date labels. cdi feta discarded and ricotta labeled.3-501.18 discard the food requiring da |
| 2016-08-12 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler non-functional. pic stated the cooler fan stopped working on 8/11/16 around 11:30am. the fan has been repaired and reinstalled in the unit. all tcs foods in the walk in cooler wer |
| 2016-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-08-12 |
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 foods above 45f in flip top coolers. pic stated the foods were prepared |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in cold holding equipment above 45f (see chart). cdi- instructed pic to discard any foods not sold within 4 hours. |
| 2016-08-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs over ready to eat foods in a flip top reach in cooler. cdi- storage rearranged. |
| 2016-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on top of a reach in cooler where food was stored. beverage relocated. |
| 2016-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked chicken stored directly above potatoes in the walk in cooler. cdi- storage rearranged. |
| 2016-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the can opener blade. cdi- item set aside for recleaning. |
| 2016-05-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed the facility partially cooking chicken filets. cdi- facility will discontinue this practice until procedures are writ |
| 2016-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler cold holding above 45f (see chart). cdi- items relocated to the walk in cooler for cooling. |
| 2016-05-23 |
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 butter packets held using |
| 2016-05-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed to-go menus with incomplete consumer advisory statements. vr within 10 days. |
| 2016-05-23 |
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 grill corn cooling on sheet pans while at 67f. cdi- corn was relocated t |
| 2016-05-23 |
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 an opened container of feta cheese without a datemark on it. cdi- datemark added. |
| 2016-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-03-03 |
39 |
3-304.14 wiping cloths, use limitation - c observed 3 sanitizer buckets at 0ppm quat concentration. |
| 2016-03-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle not labeled. cdi- label added. |
| 2016-03-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stacked clean with visible food debris on them, 1 ceramic bowl stored clean with dried debris on it, and a can opener stored clean |
| 2015-11-20 |
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 tomato soup in the walk in cooler at 51f. the soup was made yesterday and was stored in a 5 gallon plastic container for c |
| 2015-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored directly over cleaned plates. beverage was relocated. minor improvement since last inspection. |
| 2015-11-20 |
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 facility using tphc for bu |
| 2015-11-20 |
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 milk carton opened on 11/19 without a datemark and one container of hummus opened on a previous day without a datemark. cdi- |
| 2015-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2015-11-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed the facility using 2 'household use only' crock pots for soup hot holding. 4-501.11 maintain equipment in good repair. |
| 2015-11-20 |
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 roasted corn cooling at room temperature while the corn was ~80f, sliced |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn reach in cooler gaskets. |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers stacked while wet above the dish machine. |
| 2015-09-09 |
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 sliced tomatoes being cooled in an open air cooler at 51f. cdi- tomatoes |
| 2015-09-09 |
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 tomato soup made 9/8 without a datemark, feta cheese container opened on 9/7 without a datemark, and hummus opened on 9/7 without |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packets being stored in a refrigerated container on the cook line above 45f (see chart). cdi- butter packets relocated to reach in cooler. |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener stored clean with dried debris accumulation on the blade and 4 utensil with dried debris on them. cdi- items recleaned. |
| 2015-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored above a preparation table and another employee beverage stored on top of a preparation table. beverages were relocated. |
| 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 multiple cooked foods including but not limited to roast beef, carrots potatos and corn, cooked yesterday not date marked. cdi- dat |
| 2015-05-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee bare hand contact of cookies while applying cream cheese frosting. inspector asked him to discontinue and use gloves instead of bhs ready to eat foods and he proce |
| 2015-05-27 |
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 observed bare hand contact of cookies. cdi- reheated |
| 2015-05-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one hand sink blocked by speed rack. cdi- removed |
| 2015-05-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no letter of parastie destruction from 3 fish but has from other purveyors. provided by end of inspection. |
| 2015-05-27 |
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 handless bowl in food. |
| 2015-05-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed small breakfast menu with eggs. staff stated that eggs may be ordered and served upon request and the men |
| 2015-05-27 |
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 multiple bins of granular products not labeled. |
| 2015-05-27 |
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 butter on tphc without time |
| 2014-11-24 |
16 |
3-401.11 cook foods to required cook temperature. observed two just removed from cooking turkeys resting on counter. observed internal cook temperature to be 130 f. pic stated they rest up to 160 f. observed no temperature log documentation to support th |
| 2014-11-24 |
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. observed wait staff with washed lemons to be cut for garnishes with no barriers/gloves present. when wait staff was ask |
| 2014-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observe most all foods in top of prep unit to be in excess of 49 f, including but not limited to hb eggs, cooked chicken, cut tomatos, mozerella cheese and cooked corn. cdi- placed on tphc |
| 2014-11-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed three canters for customer self service being cleaned in n hand wash sink in drink prep area. cdi- removed to be cleaned in dish wash area; instruction provided |
| 2014-11-24 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked, cut chicken stored in walk in covered at 50 f. cdi- covers removed |
| 2014-11-24 |
45 |
4-501.11(a) maintain equipment in good repair. observed all foods in top of main prep unit at 49 f or higher. vr for repair |
| 2014-11-24 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked corn, chicken and another cooked tcs food not date marked. cdi- pic labeled or discarded. |
| 2014-10-06 |
2 |
2-101.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. observed facility unable to provide written employee health policy. cdi- handout given |
| 2014-10-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. observed dishwasher handling clean and soiled utensils interchangeably wit |
| 2014-10-06 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed facility unable to provide proper letters of parasite destruction for salmon. |
| 2014-10-06 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed roasted potatos cooling in high volume metal pan covered with plastic in walk in cooler. cdi- removed to open |
| 2014-10-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed cooked out of date in refrigerator. cdi- pic discarded |
| 2014-10-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed small covered container of raw sausage stored above container of rte foods. cdi- removed to bottom |
| 2014-06-26 |
6 |
2-301.14 food employees shall wash hands before donning gloves to work with food. observed food employee donn gloves to handle ready to eat foods without washing hands. cdi- instruction provided |
| 2014-06-26 |
13 |
3-302.11 packaged and unpackaged food shall be separaed so as to prevent accidental contamination. observed raw sausage stored above ready to eat foods in refrigerator. cdi- reorganized |
| 2014-06-26 |
14 |
4-501.112 mechanical warewashing equipment shall meet minimum hot water sanitization temperature. observed dish machine temped at 158 f. cdi- repaired observed repair tech turn booster heater on and unit temped at 160.5/ |
| 2014-06-26 |
16 |
3-401.11 raw animal foods shall be cooked to required temperatures to destroy pathogens. observed undercooked cooked and cooled roast in walk in cooler, listed as on consumer advisory. cdi- pic discarded |
| 2014-06-26 |
1 |
2-103.11 person-in-charge shall oversee safe food handling, cold holding and proepr utensils washing duties. observed cold hold unit known to be out of temperature and multiple tcs foods out of temperature. observed food employee runnnign dish machine bit |
| 2014-06-26 |
37 |
3-306.11 food display shall preventing contamination by consumers. observed uncovered tea and water pitchers at counter accessible to public. cdi- removed |
| 2014-06-26 |
45 |
4-501.11 equipement shall be maintained in good repair and proper adjustment. observed main prep unit not properly cold holding. repair tech adjusted will recheck vr |
| 2014-06-26 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder. observed multiple tcs ingredients , not late prep, above 48 f on top of prep unit. vr for cold holding |
| 2013-11-05 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their |
| 2013-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed one pan of cooked |
| 2013-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold tcs foods at or below 45f at all times. observed jack cheese at 62f, butter pats at 63f, heavy cream at 65f. cdi - all volun |
| 2013-11-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed bit of dried food on lid of pan and on handle of mandoline. cdi - cleaned. |
| 2013-06-18 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed most foods properly date marked but don't forget dairy (milk; half and half) and cut leafy greens if they will be opene |
| 2013-06-18 |
20 |
3-501.16. keep all cold-held tcs foods at or below 45f at all times. observed portioned pieces of cooked chicken stored in pan in top of prep cooler and measuring 47f-49f. chicken discarded. observed sliced provolone cheese wrapped and stored in top of sm |
| 2013-06-18 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-01-08 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean: tea nozzles; slicer blade; immersion mixer; ice machine deflector. corrected by cleaning all during inspection. |
| 2013-01-08 |
21 |
3-501.17. date mark tcs rte foods which will be held for more than 24 hours after preparation or opening. observed cut lettuce and half and half not date marked. corrected by instruction. |
| 2013-01-08 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed signage missing at some sinks. |
| 2013-01-08 |
39 |
3-304.14. store damp wiping cloths inside container of sanitizer between uses. observed damp cloth on cutting board. store sanitizer off the floor. observed one sanitizer bucket stored on the floor. |
| 2013-01-08 |
34 |
4-302.12. have thin probe thermometer available for use in temping thin foods. observed no thin probe thermometer available. corrected by instruction. |
| 2013-01-08 |
6 |
2-301.12. to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. observed impro |