| Violation Date |
Code |
Description |
| 2018-04-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings (clothing) being stored on dry storage food shelving racks. |
| 2018-04-19 |
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 with multiple bracelets on. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting |
| 2018-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of sliced ham cold holding above 45f in sandwich prep. cooler (see chart). cdi- product was transferred to walk in cooler for cooling. |
| 2018-04-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. employees did not have managers ansi food safety certification. |
| 2017-08-22 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the far right cold holding unit with blown bulb. -0- |
| 2017-08-22 |
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 on the ceiling vents at the front line a |
| 2017-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the drying shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. o |
| 2017-08-22 |
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 unlabeled spices at the food prep line. -1- repeat |
| 2017-03-08 |
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 no labels on shakers of spices at the prep line. label these with the common name of the spices. -0- |
| 2017-03-08 |
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 backup serving utensils stored on shelf with food debris present and han |
| 2017-03-08 |
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 clean utensils stored is plastic mesh basket with debris inside. clean the plastic mesh basket. -0- |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup inside mesh of microwave and buildup on backsplash panel of soda nozzles. clean these areas. repeat -.5- |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed baseboard moulding in the can wash separating from the adjacent wall and pitted handle on the walk in cooler door. repair. -0- |
| 2016-07-25 |
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 ceiling vent and floors in need of cleaning. |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled container holding knives. |
| 2016-07-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the rear hand sink. cdi- paper towels now provided. |
| 2016-01-28 |
43 |
4-502.13 single-use and single-service articles may not be reused. discontinue using printed thank you bags for food storage. observed in freezer. |
| 2016-01-28 |
45 |
4-501.11 maintain equipment in good repair. observed storage shelving starting to rust. repair or replace. |
| 2016-01-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate gnats from kitchen area. observed near 3 comp and can wash. |
| 2016-01-28 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: reseal cove base to wall in can wash. repair or replace floor tiles that are buckling or cracked. observed nea/under 3 comp and under shelving. replace missing wall joint on doorframe a |
| 2015-08-05 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: observed ice build up in freezer above rack and food. repair. |
| 2015-08-05 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. discontinue storing tea bags near trash can in cabinet under tea urns. not a good retail practice. |
| 2015-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminatr gnats from facility. |
| 2015-08-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-04-23 |
4 |
general comment2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee's popcorn stored on dry goods shelf above items for restaurant use. cdi - popcorn relocated to top of file cabinet. |
| 2015-04-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic at start and end of inspection does not have food protection manager certification. certified area manager arrived after the inspection started and left shortly after. t |
| 2015-04-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spray bottle at 10ppm quat.; no sanitizer in 3 compartment sink. cdi - sink was filled, tested, and spray bottle was dumped and refilled. |
| 2015-04-23 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p heard employee washing hands, then water turn off before papertowel was removed from dispenser; hands may have been recontaminated after washing by touching handle to |
| 2015-04-23 |
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. -p one container of sliced tomatoes in flip top with yesterday as expiration date. all other |
| 2015-04-23 |
46 |
general comment4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility has quat test strips that expired 3-1-15. discarded. vr - will return within 10 days to verify facility has test strips. |
| 2014-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the walk-in refrigerator holding deli meats, mixes like tuna, cheeses etc at 55-56f. all prepped product was discarded and product still in packaging was moved to other refri |
| 2014-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bottles and sanitizer in the 3 compartment sink were <100 pm quat. maintain at the correct concentration. |
| 2014-10-15 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic was not certified. certified pic came later in the inspection. |
| 2014-01-09 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager on site. |
| 2013-06-06 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2012-12-10 |
26 |
7-102.11-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 mislabeled spray bottle of clen |
| 2012-12-10 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed sticker residue on black plastic food storage containers. cdi-containers were cleaned and sanitized. |
| 2012-12-10 |
42 |
4-901.11-after cleaning and sanitizing; equipment and utensils: they shall be air-dried. observed black plastic food storage containers wet stacked for storage. cdi-containers were cleaned and sanitized. |
| 2012-12-10 |
1 |
2-102.12-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food protection manager. |