| Violation Date |
Code |
Description |
| 2018-12-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic forks, knives, and spoons stored so the food-contact portion of the utensil could be handled by employees. |
| 2018-12-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed linens stored on the floor in the walk in freezer. |
| 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 diced tomatoes cool from 62f at 4:05pm down to 58f by 5:00pm. cdi- produ |
| 2018-03-14 |
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 missing grouting on the floors around the dish machine area. management alre |
| 2018-03-14 |
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 to the shelves in the 2-door barista cooler, and underneath the drawers of the sandwich and salad 1 coolers. have cleaned. repeat. |
| 2018-03-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies in the facility. management is having a company come out to spray and they are installing more fly lights. |
| 2018-03-14 |
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 the tomatoes placed into the salad prep unit before being fully cooled t |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a package of salami sitting on the counter. it was at room temperature. cdi-the product was discarded. the points stayed the same. huge improvement occured, and no other co |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. repeat. |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 boxes on the floor in the walk in freezer. cdi-the boxes were placed onto the shelves. repeat.also observed some hair in one |
| 2017-11-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a slight leak coming from the ecolab piping. have repaired. |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving in both barista coolers, the floors of the walk in freezer, and the salad 2 flip top unit. have cleaned. repeat. |
| 2017-07-11 |
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 underneath two of the front end line drawers, and inside the two door barista cooler. have cleaned. repeat. |
| 2017-07-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. they are no longer easily cleanable. have replaced or resurfaced. repeat. |
| 2017-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-07-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food product stored on the floor in the walk in cooler. cdi-the product was placed onto a shelf. |
| 2017-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two house flies in the facility and several small flies. increase pest management. |
| 2017-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product cold holding above 45f in the sandwich 1 station. cdi-the product was moved to the walk in cooler for rapid cooling. the unit was freezing on all sides. have unit re |
| 2017-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked. ensure that equipment is fully air dried prior to stacking. repeat. |
| 2017-05-17 |
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. observed employee filling multiple bags of ice. in between each bag, the empl |
| 2017-05-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two boxes of paper product and a box of towels stored on the floor. cdi-the boxes were picked up off of the ground. |
| 2017-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pans with food buildup stored on the clean equipment rack. cdi-all pans were sent back to the dish machine for re washing. |
| 2017-05-17 |
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 to the gaskets of the barista 2-door reach in cooler, and underneath the sandwich and salad prep unit drawers. have cleaned. rep |
| 2017-05-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. have resurfaced or replaced. they are no longer easily cleanable. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the bottom of each of the salad and sandwich prep units. have cleaned. |
| 2017-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-01-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed weak sanitizer in two sanitizer buckets. cdi-the buckets were remade to the correct conce |
| 2017-01-30 |
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 black bean soup cooling in double bagged bags tightly tied. the manager |
| 2017-01-30 |
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 black bean soup not fully cooled down from the night before. the product was at 55f. cdi-the product was discarded. |
| 2017-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm of sanitizer at the dish machine. it was found that the sanitizer container was empty and the facility had no more on hand. the manager had an employee |
| 2017-01-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand wash sink near the dish machine. cdi-papertowels were brought out. |
| 2016-10-19 |
14 |
observed build up on the tea nozzle today- keep clean to sight and touch.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-10-19 |
20 |
observed cheese and turkey stacked to high on the line and were at >45f. products moved to be chilled down today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-10-19 |
42 |
observed silverware stored in containers with a little build up and knives stored in a soiled holder.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-10-19 |
43 |
observed togo boxes that are not protected from customers with the food side exposed.keep these protected by a cover or inverting.4-904.11 display and handle single-use and single-service articles to prevent contamination. |
| 2016-10-19 |
52 |
observed the dumpster without a top lid that closes properly.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-10-19 |
53 |
observed missing grout on the floor at the dishmachine today.observed loose baseboard tile in the catering walk in today.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-10-19 |
49 |
observed the water on at the canwash under pressure without a high pressure back flow preventer.5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p |
| 2016-07-07 |
53 |
observed low grout on the floor at the dishmachine area today.observed dust on ceiling near catering prep area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-502.12 floors, walls |
| 2016-07-07 |
52 |
observed a hole in the cardboard dumpster and a leaking trash dumpster today.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-07-07 |
47 |
observed dust build up on the side of the ice machine and build up in the lettuce drawer.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-07-07 |
46 |
observed lime build up inside of the dishwasher today.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-07-07 |
43 |
observed single use boxes stored with the food side up and out where they were exposed to customer contamination. boxes flipped over and around today to correct.,4-904.11 display and handle single-use and single-service articles to prevent contamination |
| 2016-07-07 |
37 |
observed two boxes of food on the freezer floor today.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-07-07 |
33 |
observed roasted tomatoes thawing in 80f running water. observed hummus thawing in standing water. both moved to refrigeration to correct.3-501.13 use approved thawing methods. in refrigeration, in the cooking process, in microwave, or under continually |
| 2016-04-11 |
43 |
observed togo boxes with the foodside up and one with the food side facing towards where customers can contaminate them. they were inverted and turned around to correct today.4-904.11 display and handle single-use and single-service articles to prevent c |
| 2016-04-11 |
46 |
observed lime build up inside of the dishwasher today.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-04-11 |
20 |
observed diced tomato and bean mix stored at >45f today in the cold drawer- both moved to start chilling down quickly in the walk in cooler.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-04-11 |
53 |
observed dust build up on the wall near the fruit prep cutting board.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 foo |
| 2016-04-11 |
52 |
observed 2 holes in the back of the cardboard dumpster today.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-01-14 |
45 |
observed a leaking pipe under the front coffee counter on the line.4-501.11 maintain equipment in good repair. |
| 2016-01-14 |
43 |
observed a box of to go containers and single use bowls stored on the floor today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-01-14 |
42 |
observed bags of clean linen stored on the walk in freezer floor today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-01-14 |
38 |
observed two employees with wrist jewelery on while preparing food.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-01-14 |
36 |
observed gnats at the coffee area leak and at the mop sink area. repair leak, clean, and be sure to hang mops up and do not leave standing water in mop buckets.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-01-14 |
20 |
observed tcs foods on the top of the make table today holding at >45f. all products were on the line <2 hours and were moved to the walk in cooler where they had all fallen to 44-46f. repairman onsite today and unit was repaired during the inspection.3-5 |
| 2016-01-14 |
19 |
observed sausage, egg with sausage on top, and egg white holding at <135f on the steam table today- products discarded by pic.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-01-14 |
4 |
observed multiple lidded drinks stored on prep tables/surfaces today. all drinks moved to a lower shelf to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2015-11-18 |
31 |
observed lettuce and fresh cut tomatoes cooling on multiple make tables today(see chart). products moved to walk in cooler to quickly chill down before the lunch rush.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice b |
| 2015-11-18 |
26 |
observed first aid, wd 40 and other chemicals stored over clean linen and sugar today on the metal rack- chemicals and first aid were moved to the bottom shelf to correct.7-201.11 store toxic materials to avoid contamination. -p7-208.11 store labeled, fir |
| 2015-11-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed catering worker handling lettuce and pickles today with a watch on. |
| 2015-11-18 |
52 |
observed a leaking dumpster today.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2015-11-18 |
47 |
observed a small amount of build up on the walk in racks today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-09-15 |
38 |
$ 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple food service employees with hard to clean rings, watches, and braclets on today. |
| 2015-09-15 |
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 tomato sofrito that is given 21 days after opening- change this expiration to 7days.observed |
| 2015-09-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the back handsink today- provided during the inspection to correct.5-205.11 maintain access to handsinks. handsinks may only be used for |
| 2015-05-28 |
47 |
& few 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on shelving and underneath shelving and equipment throughout. replace plastic sheet between prep table and shelving for storage of clea |
| 2015-05-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2015-05-28 |
14 |
4-602.11 in equipment such as ice bins cleaning shall be a frequency necessary to preclude accumulation of soil or mold. observed microbial build up on ice deflector. repeat. |
| 2014-12-23 |
31 |
3-501.15 cooling methods - pf observed 3 covered trays of sandwiches chilling in walkin. gave instruction to completely chill items before covering. |
| 2014-12-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed slight biofilm on shield inside ice machine. 3 step cleaning began. observed slight sticker residue on a couple of lexans. put back through for removal. |
| 2014-08-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved cups without sanitary dispenser. leave single serve cups in plastic sleeves or keep in sanitary dispensers. |
| 2014-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker debris on pans and plastic containers and biofilm in icemachine. thorough 3-step cleaning was immediately initiated. |
| 2014-08-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies in area at prep line. gave instruction to enhance fly protection. |
| 2014-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leak in lower reachin for dairy products. gave instruction to repair. |
| 2014-04-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - single-service and single-use articles shall be stored as specified under ΒΆ (a) of this section and shall be kept in the original protective package |
| 2014-04-09 |
38 |
2-303.11 prohibition-jewelry - except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. gave instruction for the removal of watches, wrist |
| 2014-04-09 |
35 |
3-302.12 food storage containers identified with common name of food - 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 thei |
| 2013-11-18 |
39 |
wiping cloths shall be stored clean and dry on clean surface or in solution. observed multiple cloths stored improperly throughout facility. gave instruction. |
| 2013-11-18 |
38 |
food service employees shall not wear jewlery on their hands or wrists other than a plain band ring. observed watches, bracelets, non-band rings. gave instruction. |
| 2013-11-18 |
37 |
do not use absorbent cloths for egg storage. gave instruction to discontinue using cloths. |
| 2013-11-18 |
14 |
maintain all utensils and food contact surfaces properly cleaned and sanitized. dishmachine was not dispensing sanitizer and ice machine has biofilm. ecolab was called for machine and 3-step cleaning process was begun on ice machine. |
| 2013-11-18 |
6 |
employees must wash hands as required between glove changes, task change and frequently throughout work. observed glove change and task change from handling soiled then clean dishware without handwash. gave instruction and suggest action plan to address h |
| 2013-11-18 |
4 |
employees must store and consume beverages in a sanitary manner. observed employee drink with lid and straw but stored above coffee prep area. removed and gave instruction. |
| 2013-07-03 |
21 |
.n/a |
| 2013-07-03 |
4 |
employee drinks must be stored and consumed in a sanitary manner. observed sports cups unused but gave instruction to not allow to use. employee drinks should be kept covered with straw below food contact areas. |
| 2013-07-03 |
6 |
employees shall properly and frequently wash hands. observed employee change tasks without washing hangs. gave insuction. |
| 2013-07-03 |
39 |
keep wiping cloths in sanitizer when not in use. |
| 2013-07-03 |
42 |
keep bags of clean linen off floor. observed bags of clean linen in freezer. placed on shelf. |
| 2013-03-26 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2013-03-26 |
14 |
equipment food-contact surfaces shall be cleaned to sight and touch. observed many containers with sticker residue on them. |
| 2013-03-26 |
14 |
clean utensils by an approved method of wash / rinse / sanitize. observed low temp dish machine not sanitizing. cdi- primed and machine began sanitizing properly. |
| 2013-03-26 |
13 |
separate raw animal foods from ready-to-eat food. found carton of eggs on shelf over ready-to-eat items. cdi- moved. |
| 2013-03-26 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. upon entry found front handsink with hot water handle missing; hot water turned off. employee soon arrived with new part. make sure all handsinks are promptly r |
| 2013-03-26 |
6 |
employees shall wash hands:(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-40 |
| 2012-12-13 |
42 |
4-901.11 equipment and utensils shall be air-dried. observed several plastic containers stacked wet in dishwash area. cdi by unstacking. |
| 2012-12-13 |
47 |
4-602.13 nonfood-contact surfaces shall be cleaned as frequent necessary to prevent the accumulation of dust; dirt and food debris. observed refrigerator gaskets throughout facility dirty with food debris. |
| 2012-12-13 |
21 |
3-501.17 ready-to-eat; potentially hazardous food (tcs) shall be date-marked if held longer than 24 hours. observed turkey and tomato sanwiches in walk-in cooler date-marked use by date 12/11 and 12/12. pic stated sandwiches made today (12/13) and imprope |
| 2012-12-13 |
53 |
6-501.12 floors shall be cleaned at a frequency necessary to prevent accumulation. observed floors throughout facility dirty with food debris and single service articles. |
| 2012-12-13 |
14 |
4-601.11 equipment food-contact surfaces shall be cleaned to sight and touch. observed build-up of bio-film on interior surface of ice machine. cdi by cleaning and sanitizing during inspection. observed sticker residue on serveral metal and plastic contai |