| Violation Date |
Code |
Description |
| 2019-01-07 |
54 |
6-303.11 intensity-lighting - c observed lighting extremely dim (less than 10 foot candles) in walk in freezer. repeat. |
| 2019-01-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at frontregister and at back drink station displayed with lip contact surface exposed. repeat. |
| 2019-01-07 |
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 slaw and tomatoes both prepared earlier this morning cooling in flip top u |
| 2019-01-07 |
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 souffles and cream carafes |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed mozzerella cheese overstacked in two flip top prep units at 45f. cdi: top portion of cheese removed and sent to walk in for cooling, while remainder of product read 41f. |
| 2018-08-01 |
54 |
6-303.11 intensity-lighting - c observed lighting extremely dim (less than 10 foot candles) in walk in freezer. |
| 2018-08-01 |
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 caulking damaged/missing on prep sink in back of facility. re-caulk as necessa |
| 2018-08-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at front register and at back drink station displayed with lip contact surface exposed. |
| 2018-08-01 |
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 that pic could not locate w |
| 2018-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed approimately 5 pans stored as clean but having some sticker residue left on them. cdi: pic pulled for recleaning. repeat. |
| 2018-03-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels or alternative at hand sink closest to bakery area. cdi - manager resupplied paper towels. |
| 2018-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two pans stored as clean but having some sticker residue left on them. cdi - manager pulled for recleaning. |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of several metal salad bowls ready for tossing salads at salad station. manager removed for recleaning. |
| 2017-10-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at the customer self serv kiosks were not all protected with the plastic sleeve or otherwise. repeat violation. |
| 2017-10-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wiping clothes not held in sanitizer between uses. cdi |
| 2017-10-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies near the prep sink. |
| 2017-10-04 |
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 mozzarella cheese without a date mark. cdi - dated. |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made dressings with yogurt at 54f and 48f. discarded. also, cheese overstacked as warm as 58f. cdi - food discarded. |
| 2017-06-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups at customer kiosks displayed without intact individual wrapper or protected in a dispenser. |
| 2017-06-12 |
45 |
n4-501.11 maintain equipment in good repair. observed some racks in walk in cooler were peeling and showing rust. |
| 2017-06-12 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c. observed heavy scale buildup on interior of chemical dish machine. buildup was heavy enough to easily scrape off with back of fingernail. |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested metal pans. |
| 2017-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed 3 of 3 shared dumpsters each with a lid open. |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed spilled food on floor of cold drawer under pan of pasteurized shell eggs. |
| 2016-11-29 |
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. more frequent cleaning of freezer floor needed. |
| 2016-11-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups at self-serve ordering station that were unprotected. |
| 2016-11-29 |
33 |
3-501.13 use approved thawing methods. observed frozen cooked chicken being thawed in hot water. chicken had come upto 64 f. cdi- chicken removed from waterand put into production. |
| 2016-11-29 |
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 salads for a take out being assembled and then placed in holding unit for |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found multiple items in the tops of two prep coolers above 45 f. one cooler had been cut off. cdi- items moved to walk-in cooler for quick cooling. one prep cooler re-activated. refer t |
| 2016-11-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed low temp dish machine not sanitizing. ecolab arrived onsite while inspection was in progress. |
| 2016-08-10 |
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. observed more frequent cleaning needed under equipment along make line. |
| 2016-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils. |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found kale and romaine in bins above 45 f. cdi- pic voluntarily discarded both items. service call made for bin. |
| 2016-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink at make line being used as a dump sink. cdi- sink cleared for use. |
| 2016-04-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed tea nozzles with excessive build-up. disassemble and clean more frequently. blender with dried debris on side. cdi-dirty items removed for cleaning. |
| 2016-04-18 |
8 |
5-202.12 handwashing sinks, installation - pf observed cold water turned off at hand sink near dish area. hot water at 117f which is too hot to properly wash hands. cdi- cold water turned back on. |
| 2016-04-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed several cracked and burnt plastic insert for steam table. a couple of the cracked pans were letting steam table water through (no food in these pans). cdi- pans disposed of. |
| 2016-01-08 |
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 buildup under dishwasher and under shelving in t |
| 2016-01-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink slow draining with food debris coming up out of drain. refrain from disposing of debris in handsink. -0- |
| 2016-01-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at front line overstacked and lip exposed. keep lip area of cups protected. -1- repeat |
| 2016-01-08 |
42 |
la 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed coffee urn stored on the floor. cdi - manager moved to drain board for cleaning. -.5- repeat |
| 2016-01-08 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed pieces of tomatoes and other food items dropped in the wrong cold holding containers during food prep. use caution when dealing with allergens. -1- |
| 2016-01-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed greenery dumped in the handsink. cdi - pic cleaned handsink. -1- |
| 2015-10-05 |
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 then turn off faucet without using a barrier, such as a paper towe |
| 2015-10-05 |
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 working containers of sauces at prep line without labels. label with the common name of the item. -0- |
| 2015-10-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee and manager prep food on line without effective hair restraints. cdi by instruciton. -0- |
| 2015-10-05 |
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 coffee urn stored on the floor. cdi - manager moved to drain board for cleaning. -0- |
| 2015-10-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed squash soup container almost empty hot holding at 115f. cdi - soup refilled with fresh stock from thermalizer. also monitor well for hot holding. -0- |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed lemonade spill on wrapped cups under dispenser. cdi - pic cleaned up spill. -0- |
| 2015-10-05 |
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 wall tile missing in women's restroom. repair. -0- |
| 2015-10-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at front line overstacked and lip exposed, as well as food trays with food contact surface facing up outside of protective packaging. -1- repeat |
| 2015-06-25 |
45 |
general comment- observed reach in prep cooler on front line with split gaskets. repair/ replace |
| 2015-06-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups with sleeves pulled down at customer kiosk area. repeat violation. |
| 2015-06-25 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal food pans throughout. |
| 2015-06-25 |
36 |
general comment- 6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats. pic stated that there was a treatment over night last night and they had noticed an issue a couple of days ago due to a broken pipe and standin |
| 2015-06-25 |
14 |
general comment- 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal food pans stacked with sticker residue remaining on outside of pans. outside of one pan is in direct contact with food contact |
| 2015-06-25 |
6 |
2-301.11 keep hands and arms clean.-p observed employees wash hands and turn dirty faucet off with their clean hands. pic instructed to employees to turn off faucet with papertowel to not re-contaminate hands. repeave violation. |
| 2015-02-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed back page of employee health policy posted. front page missing. pic could not verify that employees are informedof re |
| 2015-02-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing wristband. hands and arms must be free of adornments except for approved rings. |
| 2015-02-03 |
6 |
2-301.11 keep hands and arms clean.-p: observed employee turn off faucets after washing hands with bare hands, resulting in re-contamination of hands. cdi- pic directed to re-wash; discussion. |
| 2015-02-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. cups at customer self-order kiosks stacked high and unprotected. repeat violation. |
| 2015-02-03 |
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 utensil stored in sanitizer bucket. |
| 2014-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the soda dispenser machine on surface around the dispenser nozzles. |
| 2014-10-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of cups at customer self-order kiosks unprotected. |
| 2014-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils on clean racks. |
| 2014-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food residue and some sticker residue on utensils stored clean. cdi- returned to cleaning process. |
| 2014-05-15 |
46 |
4-501.116 warewashing equipment, determining chemical sanitizer concentration - pf: a testing device shall be used to determine concentration of sanitizing solutions. dish machine sanitizing was not checked prior to use. bucket was empty, test strip showe |
| 2014-05-15 |
26 |
7-201.11 separation-storage - p: store chemicals so accidental contamination of food or food contact surfaces cannot occur. found dispenser hose from chemical wall dispenser laying in food prep and cooling sink. cdi- pic cut hose so it will not extend int |
| 2014-05-15 |
22 |
3-501.19 time as a public health control - p,pf: tcs foods held on time as a public health control shall be labeled as to time food removed from temperature control and with expiration time. found thermoses of various dairy products not labeled. cdi- pic |
| 2014-05-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: mechanical warewashing equipment shall sanitize utensils and eqipment at an approved concentration. found dish machine in use and |
| 2014-02-05 |
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 multiple containers with sticker residue attached. cdi- moved back to cleaning process. |
| 2014-02-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: when holding cut fruit cups at front counter in ice, make sure cups are imbedded in ice up to fruit fill line in cup. observed one fru |
| 2014-02-05 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: repair faucet at two comp prep sink so cloth is not needed to stop leak. |
| 2014-02-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils to air dry before stacking and storing. found several stacks of containers wet. |
| 2014-02-05 |
48 |
5-103.12 pressure - pf: maintain constant, adequate water pressure at handsinks. observed one handsink at front line with intermittent pressure failures. call made for service. |
| 2014-02-05 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: obtain proper test strips for testing sanitization of low-temp machine. observed no strips in facility.. |
| 2013-09-18 |
53 |
keep walls clean, smooth and easily cleanable. observed handsinks in need of recaulk to walls. walls and caulk at dish machine and 3-comp sink becoming discolored with mold growth. replace caulk where needed. |
| 2013-09-18 |
38 |
2-402.11 effectiveness-hair restraints: employees shall wear hair restraints when working with food. observed employee assembling sanwiches with no hair restraint.2-303.11 prohibition-jewelry: observed employees with bracelets working with food. |
| 2013-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: observed ham in flip top cooler 49 f. moved to interior of refrigerator. |
| 2013-09-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: observed soup in steam table 116 f. well was not turned on. soup voluntarily discarded. |
| 2013-09-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness: cleaned utensils shall be sanitized before use. observed low temp dish machine not sanitizing. call made to service tech while on sit |
| 2013-09-18 |
8 |
6-301.12 hand drying provision: maintain hand drying device at all handsinks. observed no towels at handsink. cdi- towel supplied. |
| 2013-04-22 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; (b) locating the poisono |
| 2013-04-22 |
27 |
facility repackages and seals soups at end of day for rapid cooling and reheating next day. a haccp plan may be required for this process. more information to come on meeting this requirement. |
| 2013-04-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food debris attached to several containers stored as clean. cdi- returned to cleaniong process. |
| 2013-04-22 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114 andcontainers of chemical sanitizing solutions in which wet wiping cloths are held |
| 2013-04-22 |
37 |
do not store food on the floor. observed cooled soups and catering drinks stored on floor of two coolers. |
| 2013-01-22 |
8 |
handsinks shall be provided with hand drying device. observed no towels at handsink. cdi- supplied. |
| 2013-01-22 |
53 |
replace caulk at sinks where black mold is accumulating. better cleaning of floors and walls needed throughout kitchen. |
| 2013-01-22 |
46 |
the temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49°c (120°f). observed low temp dish machine not reaching 120 f. observed 89-117 f. technician called. |
| 2013-01-22 |
45 |
replace or resurface cutting boards at make line. replace chipped / damaged cutting board. |
| 2013-01-22 |
41 |
scoops shall be stored in the food with handles extending out of food. observed multiple handles in food. observed cup used to scoop cut fruit. |
| 2013-01-22 |
39 |
wiping cloths shall be stored in an approved sanitizer between uses. |
| 2013-01-22 |
38 |
employees shall not wear assessories on their arms or hands except for a plain band. |
| 2013-01-22 |
35 |
label all shakers; etc as to contents. |
| 2013-01-22 |
34 |
provide thermometers in all reach-in units. observed no thermometer in panini cooler. |
| 2013-01-22 |
21 |
date mark salad dressings when opened.hold dates for potentially hazardous foods not to exceed 7 days. cdi- discussion. |
| 2013-01-22 |
20 |
keep foods cold at 45 f or below. observed chicken 50 f in flip top. cheese 53 f on ice. cdi- returned to cooler for cool down. |
| 2013-01-22 |
14 |
keep ice machine clean. observed slime build-up on interior of ice machine. clean food contact surfaces and utensils every four hours. observed tongs not cleaned after 6 hours of service tossing salads and dressings. cdi- cleaned. |
| 2013-01-22 |
8 |
handsinks are for handwashing and nothing else. observed olives; ice in handsink. cdi- cleaned. |