| Violation Date |
Code |
Description |
| 2019-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on containers stored as clean. |
| 2019-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored hanging over prep surface. cdi by removal to proper storage area. |
| 2019-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer measuring at improper concentration. vr 1/8/19 |
| 2019-01-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-07-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-04-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of black containers in back of facility. |
| 2018-04-03 |
54 |
6-303.11 intensity-lighting - c observed light in walk in cooler not operational. |
| 2017-07-21 |
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 build up of debris on floor of walk in freezer. |
| 2017-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small amount of debris on gasket of walk in cooler. |
| 2017-07-21 |
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 wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2017-07-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy onsite during inspection. employee on duty was only able to give some of the information re |
| 2017-07-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in front hot well holding between 122f and 128f. cdi: pic removed meatballs and sent them to microwave for proper reheating. meatballs ranged between 168 and 180 afte |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and spinach in line prep top holding at 48f. pic stated that they were prepped the night before. cdi: items were voluntarily discarded and new greens were prepped an |
| 2017-02-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed that pic had a nonfunctional thin probe thermometer. a backup thermometer was present, but it did not have a thin probe. t |
| 2017-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a slicer with tomato residue between the blades and a soup ladle holding water and food debris. cdi: slicer and ladle were sent to be rewashed. |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirty gaskets on the door to walk in freezer. |
| 2017-02-09 |
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 four containers of spices and multiple dressings/sauces in the refrigeration units under counter with no labels. |
| 2016-07-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster with collapsed lids. the facility shares a dumpster with several other businesses.5-501.114 ensure drain plug on dumpsters, waste co |
| 2016-07-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical bottles stored on a shelving unit above single use cups and drink carriers. cdi- storage was rearranged. |
| 2016-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened drink containers being stored over foods on shelving in the walk in cooler. cdi- storage was rearranged. |
| 2016-07-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2016-01-15 |
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 one dusty ventilation covering above a preparat |
| 2016-01-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet. |
| 2015-07-17 |
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 observed facility cooling in prep unit. cdi- instruction provided |
| 2015-07-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatos, leafy greens and cooked mushrooms cold held above 50 f. cdi- placed on temporary tphc |
| 2015-07-17 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer over 2 f calibration. vr |
| 2015-01-05 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed excessive food residue inside tea urn nozzles. cdi- removed to be cleaned |
| 2014-09-30 |
8 |
5-202.12 provide at least 100f water at handsinks. observed water temp at hand sink only reached 95 f. vr |
| 2014-09-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on food prep table. cdi- removed |
| 2014-09-30 |
1 |
.2-102.12 pic shall be a certified food protection manager. observed facility still without food safety certifiaction. |
| 2014-06-19 |
1 |
2-102.12 facility shall maintain pic with food safety certification when food is being prepared. observed pic does not have food safety certification. |
| 2013-08-09 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014. |
| 2013-02-14 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2012-10-22 |
34 |
observed no thermometer in place with probe thin enough to measure temp of thin products such as cut leafy greens. corrected by instruction. see 4-302.12. |
| 2012-10-22 |
54 |
observed employee purse stored on lower shelf between items for customers. corrected by instruction. see 6-305.11. |
| 2012-10-22 |
46 |
observed wash water in 3 comp sink measured 100f. maintain at or above 110f at all times. corrected by instruction. see 4-501.19. |
| 2012-10-22 |
1 |
observed pic without proper certification. corrected by instruction. see 2-102.12. |