| Violation Date |
Code |
Description |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on reach in 3 and one gasket on prep unit 1 torn and in need of replacement. |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed roast beef , lettuce, leaf lettuce , spring mix at greater than 41 degrees but less than 45 degrees. -0 points- |
| 2018-07-05 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 2 in need of gasket replacement. -0 points- |
| 2018-07-05 |
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 feta cheese in prep unit 2 and in jars with no date labels , feta cheese in container in reach in with no date labels , soup prepa |
| 2018-04-30 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed one microwave with visible food debris and in need of cleaning. |
| 2018-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing utensils in handwash . repeat violation . cdi advised pic that hand washes were for hand washing only. |
| 2018-01-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed an employee slicing lemons without gloves on. cdi- product discarded. |
| 2018-01-26 |
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 potato salad cooling in high volume low surface area container with the l |
| 2018-01-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing off lemons in the hand sink. cdi- discussion with employees about using hand sinks for hand washing only. minor improvements made since l |
| 2018-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths being stored on counter tops while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one san |
| 2017-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- ehs has noticed an improvement concerning this violation. observed minor food debris build up in reach in equipment and food debris in back dish pit |
| 2017-09-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back screen door in need of repair. gaps and wholes are noted on the door when it is closed. |
| 2017-09-07 |
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 repeat- observed ham and cut lettuce tightly wrapped and attempting to be cooled. a |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed both front handsinks with sanitizer bottles being stored on them and observed plastic wrap being stored on one handsink. observed one employee feeling up a san |
| 2017-04-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- observed two large roast beef at 120f. after one hours time the roasts were at 107f. with proper cooling rate calculation the rate o |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat- observed sliced ham, turkey, roast beef, and cheese at 50-57f. items were placed on flip top prep unit. during lunch rush. cdi- pic voluntarily discarded items. pic was given a t |
| 2017-04-05 |
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 turkey (47) tightly wrapped in a low boy. observed cooked pasta (67) lettu |
| 2017-04-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed cutting boards on flip top units in need of resurfacing or replacing due to deep cuts and grooves.4-501.11 maintain equipment in good repair |
| 2017-04-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - observed no covered waste bin in female restroom. |
| 2017-04-05 |
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 floors and walls in hard to reach areas in nee |
| 2017-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed fan in back room with dust build up blowing on clean utensils. also observed food debris build up in reach in equipment and grease build up |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat .5pts- observed dust build up on fan near dish pit. also observed grease/food build up on prep cooler handles. clean as needed to reduce build up and |
| 2017-01-30 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed several (5) gaskets on prep and reach in coolers/freezers. pic stated they will be contacting a maintenance professional to replace gaskets. |
| 2017-01-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts- observed two spray bottles of sanitizer not labeled as sanitizer. cdi- pic labeled spray bottles as sanitizer. |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts- observed deli roast beef and ham at 51f in a container above prep cooler. employee stated he keeps the meat out during the lunch rush. cdi- employee was instructed to keep deli m |
| 2017-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 0pts- observed two buckets of sanitizer below 50ppm cl. cdi- pic changed buckets to proper cl concentration. |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of dust from fan used to speed up air drying process at thrree comp sink. |
| 2016-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter. cdi - placed in sanitizing soultion. |
| 2016-10-13 |
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 chicken salad cooling with lid on in reach in cooler and chicken soup cooling in b |
| 2016-05-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer testing above 200ppm chlorine; test strip bleaching out. cdi - diluted to 200ppm. |
| 2016-05-17 |
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 mac n cheese cooling while tightly covered with plastic wrap. cdi - vented to allo |
| 2016-05-17 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler door. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. wire shelves missing paint and begining to rust in reach in cooler. repaint shleves. split gasket form previous inspection replaced. |
| 2016-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wiping cloth stored on counter next to coffee maker. cdi - placed in sanitizer. |
| 2016-01-14 |
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. -pf deep contianers of soup cooling with lid on in reach in cooler and large beef roast |
| 2015-08-10 |
45 |
4-501.11 maintain equipment in good repair. split gasket on low prep cooler door. also, wire shelves missing paint and begining to rust in reach in cooler. repaint shleves; replace gasket. |
| 2015-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter by prewash station. cdi - placed in laundry hamper. |
| 2015-08-10 |
13 |
general comment3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p open chub of salami stored with unwrapped portion face down on wire shelf in reach in cooler. cdi - contaminated end sliced off and disca |
| 2015-02-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed two cracked gaskets on the interior of the reach in prep coolers. |
| 2015-02-18 |
39 |
4-901.12 wiping cloths, air drying location - c. wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth being stored beside the coffee machine. cdi. |
| 2014-08-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee sandwhich being stored above consumer foods in the reach in cooler. |
| 2014-08-26 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed the ice scoop being stored on top of the ice chest near the coffee machine. cdi- scoop was placed in a container that can be washed with the scoop every four hours. |
| 2014-03-05 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth at the waitress station. |
| 2013-07-30 |
21 |
all ready to eat potentially hazardous foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-07-30 |
1 |
a ansi-accredited food protection manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-07-30 |
54 |
all employee beverages shall be stored in designated employee area. observed an employee beverage being stored in the reach in refrigerator. cdi by instruction. |
| 2013-04-16 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in the women's restroom. |
| 2013-04-16 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed one wet wiping cloth on the prep table. cdi by instruction. |
| 2013-04-16 |
20 |
potentially hazardous ready to eat foods shall be cold held at 45f or below. observed sliced tomatoes and cut lettuce cold holding at 51f. cdi manager stated that they were just cut and the items were placed in the reach in refidgerator to cool down to 45 |
| 2013-04-16 |
14 |
food contact surfaces shall be clean to sight and touch. observed food debris on the blade of the meat slicer. cdi- meat slicer was properly cleaned. |
| 2013-04-16 |
1 |
a food protection manager must be on site during all hours of operation. observed no ansi accredited food safety certificate: cdi by instruction. |
| 2013-02-21 |
2 |
must have an employee health policy in place to address reportable symptoms and illnesses. observed no employee health policy in place. cdi by instruction. handout given. |
| 2013-02-21 |
43 |
single service items shall not be reused. observed single service plastic pitchers that are not easily cleanable being washed for reuse. cdi by instruction. items discarded. |
| 2013-02-21 |
39 |
all wiping cloths once wet or soiled must be stored in sanitizer. observed multiple white towels stored on prep surfaces. cdi by placing in bucket of sanitizer. |
| 2013-02-21 |
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 employee wearing bracelets and rings. cdi by instruction. |
| 2013-02-21 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be properly labeled with date opened/prepared or discard date. if holding 42-45f foods may be kept for up to 4 days. if holding 41f and below; foods may be kept f |
| 2013-02-21 |
20 |
maintain all cold foods 45f and below. cut leafy greens are now considered potentially hazardous and must meet temperature requirement. observed lettuce in top of prep unit 51f. cdi by instruction. |
| 2013-02-21 |
14 |
maintain chlorine sanitizer at 50ppm. observed dish machine dispensing 0ppm upon arrival. cdi by priming and running until 50ppm observed. properly label all spray bottles of sanitizer to prevent accidental contamination. observed two spray bottles un |
| 2013-02-21 |
13 |
store all foods in a manner to prevent cross contamination. according to final cook temperature with highest cook temperature on bottom. observed raw bacon stored over ready to eat foods in tall 2 door reach in refrigerator. cdi by relocating bacon to |
| 2013-02-21 |
1 |
must have a certified food manager on duty at all times during operation. observed person in charge not certified. cdi by instruction. |