| Violation Date |
Code |
Description |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue build up on gaskets and mixer in kitchen area. observed debris build up on outside of container stored as clean. |
| 2018-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket walk in cooler. |
| 2018-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in kitchen area. |
| 2018-11-06 |
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 cooling from ambient temperatures while tightly wrapped. cdi by vent |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of pico stored in walk in cooler measuring above 45f. cdi by voluntary discard. |
| 2018-11-06 |
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. -p observed employee attempt to move from handling soiled dishes to handli |
| 2018-04-10 |
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 a garlic and oil mixture date 3-28 stored in walk in cooler. cdi by voluntary discard. |
| 2017-12-11 |
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 no time stamps for salad b |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens on prep cooler unit cold holding at 60f (over stocked). cdi entire prep cooler (top section placed on tphc procedures). |
| 2017-12-11 |
14 |
repeat4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specificati |
| 2017-12-11 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table in kitchen area.(drink discarded). |
| 2017-09-11 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at |
| 2017-09-11 |
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 deli meats and cut melons cooling in sealed containers in walk-in co |
| 2017-05-25 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2017-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside surfaces of prep cooler having puddled water (possible condensate leak) in bottom in need of removal and repair. |
| 2017-03-02 |
31 |
repeat3-501.15 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 cut melons and diced boiled eggs inside sealed containers placed int |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens, deli ham, deli roast beef all stored inside prep cooler measuring 51-54f; cdi items placed into walk-in cooler to cool down; observed in temp by end of inspect |
| 2016-11-29 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-11-29 |
37 |
no points deducted3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved salad garnishment opened/exposed to customer sneeze spray at salad bar; missing side sneeze shield panels. cdi displays used to block custome |
| 2016-11-29 |
31 |
repeat3-501.15 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 grilled chicken, large containers of cut lettuce, shredded cheese all |
| 2016-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous slicers stored clean with old food debris stuck to blade surfaces; cdi all slicers pulled and placed into dirty dish pit. |
| 2016-06-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non-continuous cooking being performed for grilled chicken. grilled chicken in wic cooling marked that it reached 125f |
| 2016-06-15 |
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 items in ric on front line prepped today holding above 45f and tightly wr |
| 2016-06-15 |
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 scoop handle for sugar in the product. cdi: handle stood up right, ou |
| 2016-06-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. cdi: buckets moved to shelves.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wet cl |
| 2016-03-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations.observed facility's test strips discolored and out of date; not able to test sanitizer properly. pic stated that he would order some more test strips. |
| 2016-03-08 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses.observed 3 quat sanitizer buckets reading weak sanitizer below 200ppm. sanitizer buckets dumped and refilled with sanitizer at correct strength (200ppm). |
| 2016-03-08 |
35 |
general comment - 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed seasoning shakers not labeled and 2 dry good rolling bins of sugar and flour not labeled. |
| 2016-03-08 |
21 |
repeat - 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 chicken salad in walk-in cooler dated 3/1 that had exceeded 7 day date mark. cdi - p |
| 2015-12-14 |
21 |
general comment - 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. -pobserved cumin ranch in walk-in dated 12/3 that had exceeded 7 day date mark. cdi - prod |
| 2015-12-14 |
6 |
general comment - 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.-pobserved employee handling soiled dishes then unloading |
| 2015-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food service rolling cart blocking access to hand sink at dish storage area next to 2 -comp sink. cdi - cart relocated during inspection. |
| 2015-12-14 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved food service scoops stored with food debris and sticker/date dot residue remaining on plastic containers stored on shelf. 4-501.112(a)(2) provi |
| 2015-12-14 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved white sanitizer qac buckets on service line not labeled. cdi - labeled during inspection. |
| 2015-12-14 |
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. -pfobserved a pan of sliced deli ham in walk-in cooler cooling while still rolled and w |
| 2015-12-14 |
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 containers of raw chicken stored on the floor in walk-in cooler. 3-306.11 protect food on display using shields, packaging, or o |
| 2015-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses.observed 1 qac sanitizer bucket in kitchen and 2 buckets on service line < 200ppm. buckets dumped and refilled with 200ppm quat from 3-comp sink dispenser. |
| 2015-09-14 |
45 |
4-501.11 maintain equipment in good repair.observed one torn gasket on bottom reach-in cooler door on service line.observed leak at bottom of reach-in cooler on service line. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively |
| 2015-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several wrapped portioned deli meats in a flip top cooler on service line that were above 45f (see chart). foods were stacked above the top of their container fill lines. cdi- t |
| 2015-09-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a pan of broccoli and cheese soup in hot box < 135f. cdi - reheated to 165f+. |
| 2015-09-14 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency. clean equipment such as ice bins as often as necessary to preclude accumulation of soils. observed pink growth on the inside of the ice machine.4-601.11(a) equipment food contact surfaces an |
| 2015-05-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the dish machine. cdi- towel dispenser refilled.6-301.11 provide soap for handwashing at each handsink. -pf ob |
| 2015-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one metal mixing bowl with stored clean with food debris on it. cdi- item was recleaned.4-602.11 equipment food-contact surfaces and utensils-freque |
| 2015-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler that were above 45f (see chart). foods were stacked above the top of their container fill lines. cdi- top portions of food were removed fro |
| 2015-05-04 |
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 one container of hard boiled eggs that was opened on 4/30 without a datemark, one package of ch |
| 2015-05-04 |
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 a large pan of mushroom vinaigrette sauce cooling in the walk in cooler w |
| 2015-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on a cooler used to store beverages.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow acces |
| 2014-12-02 |
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 package of feta cheese not dated and one package of queso fresco not dated facility takes 3-4 days to use an entire package. |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken at 120f in a steam table. cdi- chicken was reheated in a steamer. |
| 2014-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed one can opener stored clean with visible food debris on the blade. cdi by recleaning. 4-501.112(a)(2) provide a minimum of 180f rinse water for sa |
| 2014-07-22 |
39 |
3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall e stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single use items. observed 2 sanitizer buckets being stored on the floo |
| 2014-07-22 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by using rapid cooling equipment and other effective methods. observed one pan of diced chicken cooling on the salad bar line. cdi by placing chicken into the walk in freezer for quicker cool |
| 2014-07-22 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. commercially packaged foods that are ready to eat shall be discarded 7 days after opening if held at 41f or below. observed one package of brat |
| 2014-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed an ice cream scoop stored clean with food debris on it, growth on the inside of the ice machine, |
| 2014-07-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c. an employee shall eat and drink only in designated areas where the contamination of food, equipment, linens, utensils, and single use items can not occur. observed one employee beverage being stored on a |
| 2013-12-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be cleaned to site and touch. observed meat slicer and blade of can opener stored as clean but soiled with dried food debris. cdi, operator re |
| 2013-12-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be hot held at 135 degrees f or above. observed french fries stored under heat lamp below 135 degr |
| 2013-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed facility date marking foo |
| 2013-12-30 |
26 |
7-102.11 common name-working containers general comment: label working containers of toxic substance by common name of substance. observed cleaning chemical in unlabeled cup taken from a bulk supply at chemical storage rack. cdi, removed cleaner.7-201.11 |
| 2013-12-30 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore foods 6 inches from the ground. observed wonton skin, potatoes, and other foods stored on low shelf less than 6 inches from the ground in walk-in freezer. cdi by instruction. |
| 2013-12-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: store raw animal foods so that cross contamination is prevented. observed a tray of raw ground beef and salmon stored above cooked ground beef and other ready-to- |
| 2013-12-30 |
41 |
3-304.12 in-use utensils, between-use storage general comment: store in-use ice scoop and shovel in a clean, dry area. observed large shovel/utensil used to scoop ice stored in soiled outside ice bin. cdi by instrution, utensil relocated for cleaning. |
| 2013-12-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils and linen in a clean, dry area. observed clean linen stored on soiled rack inside oven. observed several utensils stored in drawer |
| 2013-12-30 |
45 |
4-501.12 cutting surfacesgeneral comment: cutting surfaces shall be free from heavy scoring. observed 1 of several cutting boards in need of resurfacing or replacing. cdi, operator removed cutting board from use.4-205.10 food equipment, certification and |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed ice accumulating in low reach-in freezer along prep line and in need of cleaning. observed sticker residue on outside of 2 plastic |
| 2013-12-30 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping cloths in sanitizer in between uses. observed several wet wiping clothes stored on counter tops and prep surfaces in facility. repeat. |
| 2013-08-15 |
53 |
6-501.114 maintaining premises, unnecessary items and littergeneral comment: facility shall remove any unncessary equipment that is no longer in use. observed several pieces of equipment and containers operator stated was no longer in-use stored in facil |
| 2013-08-15 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer solution in-between uses. observed several wet wiping clothes stored on prep surfaces and cutting boards. |
| 2013-08-15 |
35 |
3-302.12 food storage containers identified with common name of foodfood and ingrediants that are not easily recognizable shall be labeled by common name of food. observed a package of breadcrumbs, powdered sugar, and cake batter not labeld by common nam |
| 2013-08-15 |
22 |
3-501.19 time as a public health controlwritten procedures must be prepared in advanced and maintained in establishment when using time as a public health control and each food item needs to be marked with a discard time. observed sour cream, house made |
| 2013-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed chicken that operator stated was prep |
| 2013-08-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed a container of tater tots potatoes below 135 degrees f. cdi, oper |
| 2013-05-03 |
8 |
general comment: 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. |
| 2013-05-03 |
20 |
potentially hazardous foods being cold held shall be at 45 degrees f or below. observed potatoe salad between 53 degrees f and pepperoni between 47 and 52 degrees f in prep unit. cdi; operator relocated foods to walk-in to rapidly cool. observed cole sla |
| 2013-05-03 |
22 |
if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat potentially hazardous food (time/temperature control |
| 2013-05-03 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed several buckets of quat |
| 2013-05-03 |
45 |
general comment: keep equipment in good repair. observed a split gasket on door of soda beverage reach-in unit. observed a loose shelf inside 2 door reach-in cold hold unit behind counter. |
| 2013-05-03 |
38 |
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. observed 2 employees with watches and one employee with decorative ring on their hands |
| 2013-05-03 |
51 |
except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the premises shall be completel |
| 2013-05-03 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed muffins stored on floor of walk- |
| 2013-02-19 |
20 |
observed two large containers of cooked spaghetti in walk in cooler above 45f degrees that had been left over night. also observed cooked and cut chicken above 45f degrees in walk in cooler that had been left over night. both were completely covered. obse |
| 2013-02-19 |
45 |
observed cracked lexan food containers in clean dish storage area and several split gaskets on prep coolers and walk in cooler. maintain all food and non-food contact surfaces in good repair. |
| 2013-02-19 |
42 |
general comment- maintain all food contact surfaces properly air dried before tight stacking. observed two wet stacked lexan pans in clean dish storage area. |
| 2013-02-19 |
39 |
general comment- maintain all wet wiping cloths stored in bucket of sanitizer or maintain cloths dry. observed several wet cloths used to stabalize cutting boards. use a non-absorbant material to eliminate bacteria growth from wet rags. |
| 2013-02-19 |
37 |
general comment- maintain no more than a 13in opening between bottom of sneeze shield and customer food items. also maintain side shields on all areas that customers have access (soup station). |
| 2013-02-19 |
31 |
general comment- leave cooked foods uncovered when cooling in walk in cooler to allow air to circulate. use shallow pans to not trap heat within center of cooling product. observed several items that had been left over night to cool that were covered or t |
| 2013-02-19 |
7 |
observed employee touch cooked spaghetti and shredded cheese with bare hands. spaghetti discarded (due to temperature violation). maintain no bare hand contact with ready to eat foods. |