| Violation Date |
Code |
Description |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets of sanitizer reading 50 ppm quat, manufacturer label stated sanitizer must be 200-400 ppm quat. 3 comp sink sanitizer was the right concentration. sanitizer buckets were swi |
| 2018-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats around front line and back diswash area. pest control needs to increase. |
| 2018-12-11 |
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 tomatoes in walk in cooler were closed. pic stated once items are prepped they are |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin two prep coolers observed tomatoes at 46f and 50f. also in walk in cooler containers of tomatoes at 47f and 48f. all containers of tomatoes were prepped this morning at 8:58am. cdi- al |
| 2018-04-27 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can provided handsink in bakery station. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and m |
| 2018-04-27 |
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 several bracelets. |
| 2018-04-27 |
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 tomatoes cooling in prep line cooler. cdi tomatoes taken to be properly |
| 2018-04-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two bags of open flour not covered/protected. cdi flour placed in container with lid. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior and exterior (door handles) surfaces of reach-in equipment. |
| 2017-12-28 |
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 and lids stored without protective sleeve on the main service line. |
| 2017-12-28 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket on front line in need of change. cdi-bucket refreshed as needed. |
| 2017-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled dishes stored as clean on the drying rack. cdi-items sent to be rewashed. |
| 2017-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the drying rack. cdi-items sent to be rewashed. repeat |
| 2017-07-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored and discolored. |
| 2017-07-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walk-in floors in need of cleaning. repeat |
| 2017-03-21 |
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 walk-in floors in need of cleaning, observed cle |
| 2017-03-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.. observed boxed food bags stored directly on the floor. cdi-boxes moved to a shelf. |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the drying rack. cdi-items sent to be rewashed. |
| 2017-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored directly on the floor in the walk-in freezer. cdi-items relocated to a shelf |
| 2017-03-21 |
21 |
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 observed turkey in the flip top cooler with a 3/19 discard date. cdi-turkey voluntarily discarded, |
| 2016-08-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed two bowls with chips. cdi bowls were placed in pic office to be removed from se |
| 2016-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by ladder and cart. cdi items relocated. |
| 2016-02-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dispensing area of coffee machine collecting residue. |
| 2016-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lentals and quino out of temperature control above 45f. cdi lentals discarded, quino placed in walk-in cooler to rapidly cool. |
| 2016-02-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two sanitizer stored improperly above single service items and equipment. cdi sanitizers relocated. |
| 2016-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed coffee grounds stored under plumbing near coffee brewing station. |
| 2016-02-10 |
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 pots stored under plumbing near coffee brewing station. |
| 2016-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lip pieces stored unprotected. repeat violation. |
| 2016-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine door in disrepair on inside surface. |
| 2016-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris; shelves, cooler bottoms, carts, walk-in cooler floor, etc. |
| 2015-10-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid stored open.5-501.16 provide waste bins in required areas including at handwash sinks. observed 2 handsinks without a trash can in the ge |
| 2015-10-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed dump sink in back prep area with heavy leak. |
| 2015-10-07 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed one handsink in back prep area loosing water pressure. employees unable to properly wash hands. verification required. |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting residue. |
| 2015-10-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotect cup lip pieces. |
| 2015-10-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed side door to dumpster not properly sealing. |
| 2015-10-07 |
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 fresh cut fruit cooling covered. cdi fruit was still within proper cool |
| 2015-07-06 |
21 |
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 observed smoked chicken that was prepped/pulled on 6/28 in the walk in cooler- discarded today to corr |
| 2015-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats around the dirty linen area today. recommend placing lids on dirty linen containers to reduce harborage and breeding areas for them. |
| 2015-07-06 |
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 soups cooling in the walk in today in deep portions and covered in plastic |
| 2015-07-06 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a can that was dented in mulitple spots and appeared to be leaking slightly, stored with other dry good |
| 2015-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed a build up of food debris in the gaskets of the reach in cooler under the panini maker. |
| 2015-02-25 |
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 active washing taking place in 101f water.4-301.12 manual warewashing, sink compartment requiremen |
| 2015-02-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed a heavily pitted cutting board. resurface or replace the cutting board. |
| 2015-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic and metal containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - o |
| 2015-02-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - all personnel working with food and utensils need to wear an effective hair restraint. observed one gentleman not wearin |
| 2015-02-25 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf - observed a heavily dented can on the dry storage shelf. cdi - can was discarded. |
| 2015-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed small build up of pink in the corner of the ice machine. cdi - ice machine was cleaned during inspection.observed food debris on the top of the insid |
| 2015-02-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce above ready to eat kale in the walk in cooler. cdi - kale was moved above the produce. |
| 2014-11-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved trash cans stored in front of two handsinks today. trash cans moved during inspection today to correct. |
| 2014-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine today. properly sanitized today to correct.increase frequency that this is being cleaned and sanitized.4-602.11 cl |
| 2014-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. recommend a new soiled linen container that is free of access for bugs. |
| 2014-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean walk in freezer floor and dishwasher vent- soiled today. |
| 2014-11-06 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter around the dumpsters today. do not store this trash outside of the dumpster. |
| 2014-11-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed disposable cups stacked >1' above the protection today at the customer self service ordering area. do not stack these cups as high without a cover for |
| 2014-07-17 |
46 |
keep 3 comp. sink clean. observed build up inside of the sanitizer vat today- washed during inspection to correct.4-501.14 |
| 2014-07-17 |
43 |
observed soiled containers being used to store single use utensils today- containers taken back and changed today.store single use articles on a clean surface.4-903.11observed single use pan liners with a drink stored on top of them today- do not store |
| 2014-07-17 |
38 |
observed multiple employees today with jewelry on their hands and wrists. food service employees are limited to a single wedding band- no other rings, braclets, or wrist watches allowed.2-303.11 |
| 2014-07-17 |
21 |
observed kale mix that was opened >7 days prior- discarded today to correct.hold tcs foods for 7 days max. if holding the food at 41f or less.3-501.18 |
| 2014-07-17 |
20 |
observed lettuce stacked too high on the make line today holding at >45f- top of product moved to chill down. hold tcs foods at 45-41f or less.3-501.16 |
| 2014-07-17 |
14 |
observed build up inside of the ice machine and on drink dispensing nozzles today. food contact surfaces must be clean to sight and touch. ice machine sanitized today and drink nozzles washed and sanitized properly during inspeciton to correct.observed |
| 2014-03-17 |
30 |
see #27. a variance is needed for this process. |
| 2014-03-17 |
19 |
observed tcs foods held at <135f today. tilt sheet given today as an alternative. store tcs foods at 135f or more unless timing is used as discussed.3-501.16 |
| 2014-03-17 |
27 |
8-201.13 when a haccp plan is requireda haccp plan is required for rop of soups. no haccp plan onsite today.corrected through instruction. |
| 2014-03-17 |
42 |
airdry dishes before stacking them. observed dishes stacked wet today. do not store dishes or single use items under a drain pipe- observed straws stored under a handsink drain today.4-901.11 |
| 2014-03-17 |
38 |
food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed bracelets on workers today.2-303.11 |
| 2013-11-20 |
27 |
8-201.13 when a haccp plan is requireda haccp plan is required for rop of soups. no haccp plan onsite today. |
| 2013-11-20 |
46 |
4-501.14 warewashing equipment, cleaning frequencydelime the dishwasher-buildup today. clean dishwasher ceiling vent. |
| 2013-11-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore clean linen 6 off of the floor. observed bags of clean linen stored on the floor in the back today. |
| 2013-11-20 |
30 |
8-103.11 documentation of proposed variance and justificationa variance is required for the rop of soups as observed today. variance application given today. |
| 2013-11-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved sausage holding at <135f today- discarded. hold tcs foods hot at 135f or more. discussed using tilt/tphc as an alternative to hot holding |
| 2013-08-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build-up today on the bread basket on the make line- basket sent to be washed today( needs to be handwas |
| 2013-08-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods hot at 135f or more. observed sausage patties today that were holding at <135f today(see chart). patties reheated during inspection |
| 2013-08-13 |
30 |
8-103.11 documentation of proposed variance and justificationa variance through the state variance committee is required if the haccp plan does not control for the growth of listeria and c. bot. as described in 3-502.11 of the 2009 food code. |
| 2013-08-13 |
27 |
8-201.13 when a haccp plan is requiredsoups are currently being reheated and chilled down in thick bags which constitutes a reduced-oxygen-environment and requires a haccp plan. the haccp plan must include items listed in 8-201.14 of the 2009 food code. |
| 2013-08-13 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding on their hands/wrists- no other bracelets, watches, or rings allowed. observed two employees today with bracelets on- taken off during inspection. |
| 2013-08-13 |
54 |
6-304.11 mechanical-ventilationclean dishwasher vent- buildup present today. |
| 2013-08-13 |
35 |
3-602.11 food labelsany food that is offered as grab-n-go, where customer can grab product and check out at the register without assistance from a food service employee. observed cookies with no label offered on the front counter. the label shall inclu |
| 2013-06-17 |
4 |
observed two employee drinks stored over tomato and lettuce prep today- do not store employee drinks over food; food contact surfaces; clean linens; or to-go materials. drink moved today. |
| 2013-06-17 |
2 |
all employees must know the big five illnesses as discussed. handout provided again today. |
| 2013-06-17 |
26 |
do not store chemicals over food; food contact surfaces; clean utensils;clean linens; or to-go materials. observed orange force spray bottle stored over rethermalizer with soup inside. |
| 2013-06-17 |
27 |
rop is being used on soups to heat them and chill them down(cook-chill). rop is a specialized process that must be approved through a variance committee. variance application given today. corrected through instruction. |
| 2013-06-17 |
30 |
provide a variance for rop on soups in the facility. corrected through instruction. |
| 2013-06-17 |
14 |
maintain chlorine sanitizer at 50-100ppm. observed <50ppm today in the dishmachine. 3 compartment sink setup today and dish machine repair called. |
| 2013-06-17 |
39 |
do not store sanitizer buckets on the floor. |
| 2013-06-17 |
41 |
utensils shall be stored in running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes. observed smoothie scoop in a dipperwell today and the velocity of the water was too low to |
| 2013-06-17 |
54 |
observed a broken light shield in the wif today. provide a new shield or sleeves and endcaps for those lights to protect the food in case lights break. |
| 2013-06-17 |
38 |
food service employees are limited to a single wedding band- no other rings; bracelets or watches allowed. observed mulitiple food service employees today with rings; bracelets and watches on today. |
| 2013-02-14 |
2 |
employees must know the big 5 illnesses that have to be reported to the manager if they are exposed or diagnosed with one. managment has a good handle on when to not allow employees to work. be sure to know when to allow them back to work after an illne |
| 2013-02-14 |
42 |
dust the dish rack above where clean dishes exit the dishmachine. |
| 2013-02-14 |
38 |
all food service employees must wear an effective hair restraint when handling food. |
| 2013-02-14 |
38 |
only a single wedding band is allowed on food service employee's hands/wrists. |
| 2013-02-14 |
27 |
this facility seals bags of hot soup and chills in ice baths. this requires the facility to comply with 3-502.12; which includes implementing a haccp plan (content requirements may be found in 8-201.14) or to receive a variance. more information will be p |
| 2013-02-14 |
14 |
maintain sanitizer at 50-100ppm for chlorine. the dishmachine was <50ppm today due to the chlorine concentrate bucket being empty. dishwasher should check this bucket before dishes are washed. bucket changed out with a full one during the inspection. |
| 2013-02-14 |
6 |
wash exposed arms when washing hands. |
| 2012-11-28 |
8 |
hand wash sinks shall be stocked at all times. observed 2 sinks missing paper towels. staff restocked. |
| 2012-11-28 |
13 |
gloves shall be used for one task only. observed employee handle soiled dishes and wipe soiled surfaces and then immediately handle spinach with same gloves. educated and employee changed gloves. |
| 2012-11-28 |
14 |
ice machine chute shall be clean to sight and touch. observed dark build-up behind shield and at base of ice chute. staff began cleaning and sanitizing during inspection. |
| 2012-11-28 |
6 |
employees shall clean hands before handling clean utensils. observed dish washer handling soiled utensils then immediately handling clean utensils. educated and advised to wash hands between tasks. |
| 2012-11-28 |
39 |
sanitizer buckets shall be stored off the floor. observed all buckets in use on the floor. |
| 2012-11-28 |
27 |
this facility seals bags of hot soup and chills in ice baths. this requires the facility to comply with 3-502.12; which includes implementing a haccp plan (content requirements may be found in 8-201.14) or to receive a variance. more information will be p |
| 2012-11-28 |
2 |
employees shall be informed of their responsibility to report information about their health to the person in charge as specified under 2-201.11(a). general manager has knowledge of health policy but not all employees do. left handout with requirements of |