| Violation Date |
Code |
Description |
| 2018-11-27 |
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. observed slight floor damage in areas in the rear doorway area. |
| 2018-11-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed employee jacket stored on top of single use plastic items. jacket was removed by pic. |
| 2018-11-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee, home-prepared food items stored on top of food products that are sold in the facility. items must be kept separated due to the possibility of contaminatio |
| 2018-01-03 |
45 |
repeat4-501.11 maintain equipment in good repair. observed plastic lids and containers cracked / damaged in need of replacing. observed lids on prep coolers at front service line damaged where holding bracket is shaving metal off of lid (no adulteration o |
| 2018-01-03 |
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, a |
| 2017-07-03 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2017-07-03 |
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. |
| 2017-07-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous staff members wearing watches and rings. |
| 2017-07-03 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-01-31 |
35 |
3-302.12 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous white powders stored in large un-marked containers. |
| 2017-01-31 |
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 |
| 2016-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-07-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored above prep surfaces while employees are preparing portioned meats. cdi drinks relocated to approved location. |
| 2016-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in prep glass front cooler above 45f. cdi items taken to walk-in to rapidly cool. ehs recommends holding items on ice bath during preparation. only remove prod |
| 2016-07-20 |
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 several containers of food cooling in flip top glass front cooler. cdi |
| 2016-07-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed chicken breast stored directly in nonfood grade bags. cdi chicken breast were placed in approved containers. |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine nonfunctional. |
| 2016-07-20 |
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 boxes stored on floor in back storage area. re |
| 2016-05-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed several boxes stored on the floor. remove items s |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet tight-stacked plastic pans on the drying rack. |
| 2016-05-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed toxic chemical cleaners stored on rack above in-use 3 compartment sink. cdi moved to chemical storage area. |
| 2016-05-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed 1 handwash sink without soap. cdi added soap. |
| 2016-05-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-11-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee ice cream stored in direct contact with customer food in walk-in freezer. |
| 2015-11-30 |
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 employee washing dishes in wash solution of 76f. |
| 2015-11-30 |
33 |
3-501.13 use approved thawing methods. observed 2 eggs thawing at room temperature. cdi eggs placed in walk-in cooler. |
| 2015-11-30 |
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 tuna salad cooling in flip top display cooler. cdi tuna salad taken to w |
| 2015-11-30 |
20 |
| 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled chicken and tuna salad and flip top display cooler above 45f. cdi chicken discarded. tuna salad was recently made and placed in walk-in cooler to rapidly cool. |
| 2015-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored directly above prep table and prep sink. cdi beverages relocated to adequate location. |
| 2015-11-30 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. |
| 2015-04-10 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved covered employee drinks and food stored above the prep table today. moved to a lower shelf to correct. |
| 2015-04-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved <150ppm sanitizer in the sink and bucket today. observed <150ppm sanitizer being dispensed out of the sink. corrected during inspection today- must maintain 150-400ppm.went over testing |
| 2015-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic containers stacked wet today. |
| 2014-07-22 |
47 |
clean the 3 comp. sink floor drain.4-602.13 |
| 2014-07-22 |
38 |
food service employees are limited to a single wedding band on their hands and wrists. no other bracelets, watches, or rings allowed. observed an employee with a bracelet on today.2-303.11 |
| 2014-07-22 |
20 |
maintain tcs foods at 45-41f or less. observed some tcs foods on the make line today at >45f. lid closed so these foods could chill down quickly. watch these temps. during lunch rush so that they maintain 45f or less.3-501.16 |
| 2014-07-22 |
14 |
observed build up inside of the ice machine today. food contact surfaces must be clean to sight and touch. employee washed and sanitized during inspection to correct.4-601.11 (a) observed weak sanitizer in the sink and in the spray bottle today. change |
| 2014-07-22 |
1 |
pic must have passed an ansi approved, proctored food manager's safety exam. pic today is not certified.2-102.12 |
| 2014-04-14 |
1 |
upon arrival, observed pic to not be a certified food protection manager. pic must have passed an ansi approved, proctored manager's food safety exam. points will be deducted on the next inspection.2-102.12 |
| 2014-04-14 |
8 |
observed no hot water supplied to the front handsink today. keep at least 100f water supplied to all handsinks. repaired during inspection.5-205.11 |
| 2014-04-14 |
31 |
observed tcs foods on the make table that had been freshly opened and come that had just had the pans changed out which brought the temps. up above 45f today. these must be chilled down before lunch rush either by using the wif/wic or put them on ice. |
| 2014-04-14 |
38 |
observed a food service employee today with a bracelet on. food service employees are limited to a single wedding band on their hands and wrists- no other rings, braclets, or watches allowed.2-303.11 |
| 2014-04-14 |
54 |
dust wic fan- observed dust build up today.6-202.12 |
| 2013-10-02 |
52 |
5-501.15 outside receptaclesobserved the dumpster rusted out of the bottom today. replace dumpster with one that does not leak and does not allow pest harborage. |
| 2013-10-02 |
38 |
2-303.11 prohibition-jewelryobserved jewlery on food service employees today- only a single wedding band is allowed on hands/wrists- no other bracelets, watches, or rings allowed. these bracelets would not pose a food safety risk if worn around an ankle |
| 2013-10-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenancecurrently, knives used to cut sandwiches are washed rinsed and sanitized at least every two hours, but between using it and going to the 3 comp. sink they are being rinsed off in the handsink up f |
| 2013-10-02 |
6 |
2-301.12 cleaning procedurewash exposed arms when washing hands and be sure to turn off water with a papertowel rather than bare hands as observed today. corrected through instruction. |
| 2013-06-18 |
1 |
pic must have passed an ansi approved; proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-06-18 |
6 |
wash exposed arms when washing hands. |
| 2013-06-18 |
14 |
maintain quat. sanitizer at 150ppm-400ppm(per manufacturer's directions). observed quat. sanitizer at <150ppm today in the sink vat; spray bottle; and fresh out of the dispenser. quat. made manually today and instructed pic on how to do this. repairman |
| 2013-06-18 |
38 |
food service employees are limited to a single wedding band on their hands/wrists. no other rings; bracelets or watches are allowed. |
| 2013-06-18 |
42 |
keep dishes stored on a clean surface where they are not exposed to contamination. observed dishes drying in the prep sink today but the prep sink was visibly soiled. employee drinks were stored on prep sink as well which can contaminate clean dishes an |
| 2013-02-08 |
54 |
replace the missing light shield near the prep table or provide approved shielding for this light. |
| 2013-02-08 |
52 |
replace the dumpster as it is corroded on the bottom allowing access for pests and also allowing the dumpster to leak which will attract pests. |
| 2013-02-08 |
52 |
keep trash and debris picked up around the shared dumpster area-observed today. |
| 2013-02-08 |
26 |
store chemicals where they cannot cross contaminate food; food contact surfaces; equipment; utensils; single-use articles; or clean linens. today an aerosal spray insecticide can was stored next to to-go cups and over bottled drinks today. insecticide c |
| 2013-02-08 |
14 |
keep quat. sanitizer maintained at 150-400ppm as per manufacturers directions. today the sanitizer in the 3 comp. sink and the spray bottle were <150 ppm. change sanitizer when it is soiled as it will loose its strength. ran new sanitizer during inspec |
| 2013-02-08 |
2 |
employees must know the big 5 illnesses that must be reported to the manager if they are diagnosed or exposed to one of them. also; employees need to know what symptoms not to work with and managment must know when to allow them back to work after their |
| 2012-10-25 |
52 |
observed trash around the outside shared dumpster. 5-501.115 instructed facility to keep area clean and ensure the dumpster is kept closed. |
| 2012-10-25 |
46 |
observed wash water in the 3 comp sink at 77f. 4-501.19 instructed facilty to change wash water as the temperature must be maintained at 110f or greater. |
| 2012-10-25 |
43 |
observed cups sticking out of the dispenser at the front counter exposing the mouth contact area to contamination. 4-903.11(a) and (c) |
| 2012-10-25 |
37 |
observed open bag/boxes of cookies; pepperoni and vegetarian patties in the freezer. 3-305.11 instructed facility to keep food in storage sealed. |
| 2012-10-25 |
37 |
observed two open bags of salt stored in the file cabinet. 3-305.12 facility removed bags and was instructed to seal and store them properly. file cabinet was used for storage of non food items. |
| 2012-10-25 |
2 |
observed inadequate verbal/written employee health policy. 2-103.11(m) sample employee health policy provided at inspection. |
| 2012-10-25 |
1 |
observed pic (person in charge) without food protection manager's certification. 2-2-102.12 facility has until 1-1-2014 for compliance. |