| Violation Date |
Code |
Description |
| 2019-01-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between tiles. advised to provide grout where needed. 6-501.12 floors, walls, ceil |
| 2019-01-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2019-01-10 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed the walkin cooler gasket torn. advised to replace gasket. |
| 2019-01-10 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets below 50 ppm quat. cdi - refilled buckets to a proper solution of 200 pp |
| 2019-01-10 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint. cdi - put on hat. |
| 2019-01-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed coffee dispenser in splash zone of handsink. advised to provide a splash guard for the handsink next |
| 2018-07-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. advised to replace the grout. observed build up in between tiles. 6-501.12 floors, walls, ceilings including the a |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-07-13 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the walkin cooler. advised to replace gasket. |
| 2018-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw egg on counter top in temperature danger zone. cdi - relocated to the reach in unit. advised to store under refrigeration. |
| 2018-01-30 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee turning of |
| 2018-01-30 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed that the facility is not washing, rinsing, or sanitizing the burlap blocks that is the food contact surface for the |
| 2018-01-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets with illegible labels. cdi - wrote 'sanitizer' on buckets with sharpie. 3 |
| 2018-01-30 |
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 squeeze bottles of food without a label on the product. advised to have label on all squeeze bottles. |
| 2018-01-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets below 200 ppm. educated to keep sanitizer buckets at the proper sol |
| 2018-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation. observed french toast coffee stored in splash zone. advised to provide a splash guard to the |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the walkin cooler. advised to replace the walkin cooler door gasket. |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-01-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. repeat violation. observed outdoor dumpster open. advised to keep the lids and the side doors closed. |
| 2018-01-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing inbetween tiles at the front line; food debris build up in between the tiles. 6-501.11 floors, walls, and c |
| 2017-07-31 |
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 broken tiles in kitchen. advised to repair or replace tiles by the oven. 6-50 |
| 2017-07-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids wide open with bees flying around the area. advised to keep lids closed. |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-31 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee without hair restraint. |
| 2017-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation. observed coffee dark roast still in splash zone. observed egg maker ontop of a reach in un |
| 2017-07-31 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed burlap covered planks for baking bagels are not sanitized once every 24 hrs. pic states they are heavily scrubbed and washed down onc |
| 2017-07-31 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -p observed container in handwashing sink at the front. cdi - educated that handwashing sinks are only for handwashing. removed the item out of the handsink. |
| 2017-01-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soups in hot holding unit out of temperature. refer to temperature chart. cdi - advised to reheat frozen soup to proper reheating temperatures and hold soups in hot holding un |
| 2017-01-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p repeat violation. observed sanitizer bucket stored on prep unit above food. cdi - reminded that this location is not a safe location to store the sanitizer. cid - relocated the sanitizer. |
| 2017-01-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed eggs stored and egg cooking machine in splash zone. observed bruegger's house roast coffee stored in |
| 2017-01-27 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair restraint and preparing food for customers. advised to wear hair restaint. |
| 2017-01-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket below 200 ppm. advised to switch buckets out more |
| 2017-01-27 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facility does not have quat sanitizer test strips. vr |
| 2017-01-27 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed gasket torn in the walkin cooler. advised to get it fixed. walkin cooler is holding proper temperature. |
| 2017-01-27 |
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. repeat violation. observed tile broken on the front line on the dining room side. 6-501 |
| 2017-01-27 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use articles exposed to splash because they are |
| 2016-08-26 |
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. repeat violation. observed tiles broken in kitchen on the side of the oven. observed t |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-26 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed that the facility was not washing dishes and utensils at 110f. cdi - educated that the water must b |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the walkin cooler. |
| 2016-08-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed that the quat solution in a sanitizer bucket is at 50 ppm. cdi - refille |
| 2016-08-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on the prep unit right next/above the food. cdi - educated that the sanitizer bucket can be stored in a better location to prevent contamination of food; moved the |
| 2016-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed sticker residue on the containers for the prep unit. advsied to clean better in the wash compartment to get rid of the sticker re |
| 2016-05-23 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handwashing sink in the front of the prep line with ice and dirty equipment dumped into sink. cdi - educated that handsinks are only for handwashing; removed equipment and ice |
| 2016-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers with food residue on the food contact surfaces of the container. cdi - sent containers through a cleaning procedure; advised to cl |
| 2016-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation observed product out of temperature in the hot holding equipment. cdi - provided time papers for the products; advised to either use time control or get hot holding eq |
| 2016-05-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed sausages in the reach in cooler marked with an 8 day cold holding period. cdi - educated abou |
| 2016-05-23 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing hair restraints. |
| 2016-05-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-23 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that quat test strips expired march 30, 2016. get new up to date test strips. vr |
| 2016-05-23 |
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 one tile on the side of the big bagel oven cracked and not sealed. |
| 2016-05-23 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets with low quat concentration (50 ppm). advised to refill with proper so |
| 2016-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the prep line not in proper cold holding temperatures. refer to temp chart. cdi - pulled product to cool down; reminded pic not to overstack product in the container |
| 2016-03-18 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p obesrved pic bare hand contact ready to eat bagels. cdi - educated about not bare hand contactin |
| 2016-03-18 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above ready to eat food in the walkin cooler. cdi - moved raw eggs to the bottom of the rack.3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. o |
| 2016-03-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed products in hot holding equipment under 135f. cdi - educated about hot holding criteria and advised to heat product back up to proper temperatures. |
| 2016-03-18 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed multiple com |
| 2016-03-18 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet wiping cloth not in a sanitizer bucket and stored on the prep table. repeat violation. |
| 2016-03-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. obsesrved dead cockroaches throughout the facility; past issue with cockroach infestation and needs to be fixed. roaches are harbored inside the baking oven. |
| 2016-03-18 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed the coffe filters stored in splash zone of handsink. ob |
| 2016-03-18 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed equpiment with build up and in need of cleaning. repeat violation. |
| 2016-03-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2015-09-29 |
53 |
6-501.11floors, 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 repair issues to physical facilities ( broken tiles throughout) in need of repai |
| 2015-09-29 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of all kitchen, dry food containers equipment, shelving, tracks on displa |
| 2015-09-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c; properly store single service items; observed single service coffee filters stored within splash zone of hand washing sink. |
| 2015-09-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c properly store |
| 2015-09-29 |
39 |
(general comment) 3-304.14(b)3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer.observed sanitizer used for wiping clothes measuring to low when tested with test strip |
| 2015-09-29 |
38 |
2-402.11 effectiveness-hair restraints - c : observed all employees performing food prep without hair restraints. |
| 2015-09-29 |
37 |
(general comment) 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed crates of milk stored directly on floor underneath shelving in walk-in cooler. |
| 2015-09-29 |
14 |
4-602.11 (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 a f |
| 2015-09-29 |
6 |
•2-301.14 wash hands after activities that contaminate them.-p observed employee pick up trashed bagel off floor place into trash and put gloves on without washing hands. cdi employee edcated and properly washed hands. |
| 2015-06-15 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items on open prep line above 45f due to being filled up too high in pans. cdi-excess product removed and put into refrigeration. |
| 2015-06-15 |
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 labels on dry ingredients completely faded. |
| 2015-06-15 |
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 broken floor tiles throughout facility.6-502.12 floors, walls, ceilings includ |
| 2015-06-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2014-11-03 |
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. cleaning needed throughout kitchen.6-501.11 floors, wall |
| 2014-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on equipment and edges of trays. clean build up from sanitizer buckets. |
| 2014-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food without hair restraints. |
| 2014-11-03 |
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 using tphc without a |
| 2014-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed both handsinks blocked, one by speed rack and the other blocked by coffee urns. cdi-items moved. |
| 2014-11-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed two employees re-enter the kitchen and don gloves without washing hands. wash hands after leaving food preparation area. cdi-through instruction. |
| 2014-06-23 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed several items on cold front prep line above 45f. cooler repair person on site stated units froze up and is in process of repair. vr. |
| 2014-06-23 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine and soda nozzles. repeat. vr |
| 2014-06-23 |
19 |
store tcs food hot at 135f or above. (3-501.16) observed soups stored below 135f. cdi-reheated to 165f. |
| 2014-06-23 |
22 |
follow proper procedures for using tphc (time as public health control). (3-501.19) observed butter on tphc without time label. cdi-labeled. |
| 2014-06-23 |
39 |
store sanitizer buckets off the floor. (3-304.14) observed sanitizer buckets stored on floor. repeat. |
| 2014-06-23 |
53 |
phyiscal facilities shall be kept clean. (6-501.12) cleaning needed throughout kitchen. |
| 2014-06-23 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employee preparing food without hair restraint. |
| 2013-11-04 |
53 |
phsyical facilites shall be kept clean. cleaning needed throughout kitchen with special attention behind equipment, under shelving and along perimeter of walls. |
| 2013-11-04 |
43 |
properly store single service items. observed unwrapped coffee filters stored in splash zone of hand sink. |
| 2013-11-04 |
39 |
store sanitizer buckets off the floor. observed buckets stored on floor. repeat |
| 2013-11-04 |
20 |
store tcs food cold at 45f or below. observed butter stored on counter at 67f. cdi-put into refrigeration. repeat. |
| 2013-11-04 |
14 |
food contact surfaces shall be clean to sight and touch. observed heavy build up on soda nozzles and on ice machine. cdi-cleaning started. |
| 2013-11-04 |
8 |
hand sinks shall be accessible. observed handsink at register blocked with unwrapped coffee filters and hand sink in back blocked with speed rack and table. cdi-items moved. |
| 2013-04-09 |
39 |
store wet wiping cloths in sanitizer and store sanitizer buckets off the floor. (3-304.14) |
| 2013-04-09 |
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 no signage at front or back hand sink. |
| 2013-04-09 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed small amount of build up on ice machine. |
| 2013-04-09 |
19 |
keep tcs food hot at 135f or higher. (3-501.16) eggs in hot hold unit below 135f. reheated to 165f. |
| 2013-04-09 |
20 |
keep tcs food cold at 45f or below at all times. (3-501.16) cold foods on front prep line above 45f. items placed on ice. return visit required to ensure unit is operating properly. |
| 2013-04-09 |
41 |
store in use utensils with handles above top of food. (3-304.12) observed scoop without handle stored in sugar bin. |
| 2013-04-09 |
38 |
food employees shall wear hair restraints while preparing food. (2-402.11) observed employee preparing food without hair restraint. |
| 2013-04-09 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (5-205.11) observed front hand sink blocked by sanitizer bucket and coffee filters. |
| 2013-04-09 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. (6-501.12) observed floors in need of better cleaning under and behind equipment; especially where walls meet floor and floor of walk in cooler. |
| 2013-04-09 |
21 |
properly date mark tcs rte foods which will be held for more than 24 hours after preparation or opening. (3-501.17) no date marking on open bags of lettuce or milk. corrected by instruction. |
| 2013-04-09 |
6 |
2-301.14. wash hands before donning gloves for working with food. observed employee handling money and changing gloves without washing hands in between. corrected by instruction |
| 2012-11-13 |
37 |
3-305.11 a) except as specified in ?? (b) and (c) of this section; 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 |
| 2012-11-13 |
38 |
2-402.11 (a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from |
| 2012-11-13 |
35 |
3-302.12 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 original packages for use in the food establishment; such as coo |
| 2012-11-13 |
53 |
6-501.12 a) physical facilities shall be cleaned as often as necessary to keep them clean.observed food debris build-up under and around equipment. observed walk-in cooler floor in need of better cleaning. observed food debris build-up in floor drain in t |
| 2012-11-13 |
45 |
4-501.11 (a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2.observed rusty shelving in cold hold units. |
| 2012-11-13 |
20 |
3-501.16 potentially hazardous food shall be kept cold at 45f or below;c (41?f) or less if: p (i) the equipment is in place and in use in the food establishment; and(ii) on or before january 1; 2019; the equipment is upgraded or replaced to maintain food |