| Violation Date |
Code |
Description |
| 2018-09-04 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked on back shelf. |
| 2018-09-04 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer buckets at 50ppm. cdi: changed out and corrected to 200ppm from 3-comp sink. |
| 2018-09-04 |
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 no times marked on bagels |
| 2018-09-04 |
21 |
repeat: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 half and half and gallon milk not dated in reach-in cooler at front counter. these products could last up to 2 days. cdi: d |
| 2018-09-04 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice inside front counter handsink. cdi: by instruction; addressed with gm. |
| 2018-01-24 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - observed employee dump sanitizer container in hand washing sink. hand washing sinks shall only be used for hand washing. cid by instruction. observed hw sink behind counter with disposabl |
| 2018-01-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some metal pans stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-01-24 |
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 1 open bag of lettuce that operator did not know with certainty was opened. cdi, operator voluntarily discarded lettuce. improvem |
| 2018-01-24 |
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 several working containers of dry food ingredients near bagel oven not labeled as required. repeat. |
| 2018-01-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets below 150ppm quat. |
| 2018-01-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed cooked bacon stored on boxes of shell eggs in walk in cooler. cdi, foods relocated for proper storage. observed unwashed produce, lemons, stored over ready to eat |
| 2018-01-24 |
42 |
4-803.11 storage of soiled linens - c - observed soiled cloth stored on clean drain board of 3 compartment sink. |
| 2018-01-24 |
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 some plastic containers and multiuse tray with heavy cracking.cdi, operator rem |
| 2018-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on plastic containers stored as clean. observed build up of food debris in reach in coolers. observed soil on shelving throughout ki |
| 2018-01-24 |
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 single-service portioning cup used in dry food container. use proper sco |
| 2017-09-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p observed pic recontamination hands by touching paper towel dispenser' s handle, after washing hand |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in prep tables at main line temping above 45f for cold holding. pic stated food was checked at opening but no temperature check was done after that. pic discar |
| 2017-09-27 |
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 tcs foods such as cabbage and spinach without a date label. cdi, pic placed correct date label.3-501.17 ready-to-eat potentially |
| 2017-09-27 |
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 cut lettuce holding temperature above 45f. pic stated lettuce was prepared |
| 2017-09-27 |
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 several working containers with foods not easily identifiable, without a label. pic stated they were spices. ensure all wo |
| 2017-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in soapy water. observed some wet wiping cloths stored not fully submerged in sanitizer. |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving at 3 comp sink. ensure shelving is replaced or repaired. do not paint. |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on plastic containers stored as clean. observed build up of food debris in reach in coolers. observed significant build up and debri |
| 2017-09-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food pic working at front line, preparing bagels, without a hair restraint. ensure effective hair restraints are w |
| 2017-05-04 |
35 |
y3-302.12 food storage containers identified with common name of food - c - observed container of sugar and other ingredient containers in kitchen not labeled by common name of food. |
| 2017-05-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ensure food equipment is cleaned at required frequency. observed soil building up on tea urn nozzle. observed dry food residue on vegetable slicer. pic stated that it wasn't used today. |
| 2017-05-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no consumer advisory on catering menu for undercooked / raw salmon that was offered according to staff |
| 2017-05-04 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed a lawn and garden sprayer used to spray water on bagels. cdi by instruction, ensure that food contact surfaces are food grade and easily cleanable. |
| 2017-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some residues accumulating above nozzles on coca cola soda dispenser. ob l \ i . served sticker residues on outside of plastic containers stored as |
| 2017-05-04 |
51 |
6-202.14 toilet rooms, enclosed - c - restroom doors shall be self-closing. observed restroom door near office not self closing. repeat.. |
| 2017-05-04 |
38 |
2-402.11 effectiveness-hair restraints - c - ensure effective hair restraints are worn. observed 2 employees handling food behind counter without hair restraint. |
| 2016-11-08 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall be easily accessible and only used for hand washing. observed cutting board and utensil stored on hand washing sink in kitchen. |
| 2016-11-08 |
51 |
6-202.14 toilet rooms, enclosed - c - restroom doors shall be kept closed and equipment with a self closing door. observed employee restroom door open and not self-closing. |
| 2016-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and soil accumulating in gaskets of prep units and inside prep units. repeat. |
| 2016-11-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed dish machine not working. operator stated that he ordered part for it. |
| 2016-11-08 |
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 in-use utensil stored on container in low reach in prep unit in soiled |
| 2016-11-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed boxes of food stored on ground in walk in cooler and freezer. operator stated that foods were recently delivered. |
| 2016-11-08 |
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 a container of cooked eggs with date of preparation of 10/30 and a container of cooked saus |
| 2016-11-08 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed tea urn nozzles accumulating soil residues. cdi, tea urns and nozzles relocated for cleaning. repeat. |
| 2016-11-08 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. observed twist top employee beverage stored below prep area. |
| 2016-05-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw salmon stored over ready to eat foods in walk in cooler. cdi, operator relocated foods for proper storage. |
| 2016-05-04 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed black soil residues accumulating on tea urn nozzles. cdi, tea urns relocated for cleaning. improvement made since previous inspection. |
| 2016-05-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed cut lettuce and open package of pre-cooked chicken not date marked in walk in cooler. cdi, operator voluntarily discarded foods. |
| 2016-05-04 |
34 |
4-204-112 temperature measuring devices-functionality - provide working temperature measuring device to measure ambient air temperatures in hot hold and cold hold units storing tcs foods. observed non-functioning temperature measuring device in prep unit |
| 2016-05-04 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris on shelves and soil a-ccumulating inside gaskets of low reach in unit doors. repeat. |
| 2016-05-04 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil accumulating on clean drainboard of 3 compartment sink. |
| 2016-05-04 |
38 |
2-402.11 effectiveness-hair restraints - c- ensure hair restraints are worn. observed food employee not wearing a hair restraint. repeat. |
| 2015-11-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed no letter from supplier, us foods, guaranteeing fish served raw or undercooked is free from parasites. facility offer |
| 2015-11-23 |
6 |
2-301.12 cleaning procedure - p - vigorously rub hands for 10 to 15 seconds when washing hands. observed food employee not vigorously rub hands for required time. cdi by instruction. |
| 2015-11-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - unwashed produce shall be separated from ready to eat foods. observed some unwashed produce located above ready to eat foods in walk in cooler. cdi by instruction |
| 2015-11-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands or equipent. observed twist top employee beverage stored below prep tables. |
| 2015-11-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed quat sanitizer in bucket below required concentration. cdi, operator refil |
| 2015-11-23 |
47 |
4-602.13 nonfood contact surfaces - c - observed food debris and crumbs accumulating in shelfing throughout facility. |
| 2015-11-23 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 2 food employees without hair restraints. |
| 2015-11-23 |
41 |
3-304.12 in-use utensils, between-use storage - c store in-use utensils in a clean dry area, in hot water above 135 degrees f or in the food with handle out of food product. observed an in-use knife stored on soiled area of flip to prep refrigerator. |
| 2015-11-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal containers being wet stacked above 3 compartment sink. |
| 2015-11-23 |
31 |
3-501.15 cooling methods - pf - provide proper methods to cool foods. observed cheese bagels cooling on rack at 71 degrees f. cdi, operator transferred bagels to walk in cooler to rapidly cool. |
| 2015-06-23 |
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 black mildew in the caulking on the back wall |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed black build up and food debris in the gaskets of prep units. clean gaskets. |
| 2015-06-23 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed an unlabeled carafe with water in it. label container with what it is. |
| 2015-06-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed 2 sanitizer buckets below 200 ppm. cdi - new sanitizer was provided at the correct concentration. repeat violation.4-601.11(a) equipment food contact surfaces and utensils shall be clea |
| 2015-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed all sanitizer buckets less than 200ppm. cdi - new sanitizer was provided at the correct concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2015-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed romaine and cut tomatoes in the top prep unit above 45f. cdi - items were taken to the walk in to cool down. don't double stack the metal containers and move to the front of t |
| 2015-01-23 |
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 undated cooked turkey sausage and cooked eggs in the reach in cooler by the toaster. cdi - items were dated. observed open milks |
| 2015-01-23 |
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 sliced deli meats, cut tomatoes and lettuce cooling in the walk in. ite |
| 2015-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no thin probe thermometer onsite. also, need a thermometer for the walk in cooler and reach in cooler where the milk is |
| 2015-01-23 |
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 a few squeeze bottles unlabeled on the prep line. |
| 2015-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed one employee without hair restraint engaged in food prep. |
| 2015-01-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf can opener.4-501.11 maintain equipment in good repair. - observed peeling coating on bottom of prep table, do |
| 2015-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers stacked wet and a cart of wet containers drying where air can not get to them.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, |
| 2015-01-23 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - observed spray arm at 3 comp. sink below the water line of sink. potential back siphonage issue. move spray arm at lea |
| 2015-01-23 |
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 water damage to the baseboard beside the walk in cooler.6-502.12 floors, wal |
| 2015-01-23 |
54 |
.. 6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - observed a dusty vent above single service items. |
| 2015-01-23 |
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 tong handles in pickled onions. observed little bowls in the dried go |
| 2014-04-01 |
35 |
3-302.12 food storage containers must be identified with common name of food. observed several containers not labeled or contents did not match label |
| 2014-04-01 |
14 |
4-501.114 sanitizer must be at proper concentration. observed 3 sanitizer buckets at 0 ppm. cdi sanitizer was changed.4-601.11 (a) food contact surfaces shall be clean to sight and touch. observed tea and coffee dispenser soiled. cdi items were cleaned |
| 2014-04-01 |
45 |
4-501.11 all equipment must be in good repair. observed split gasket on walk-in cooler door. |
| 2014-04-01 |
53 |
6-201.11 floors, walls and ceiling shall be smooth and easily cleanable. observed wall junctures at base of walk-in cooler at surrounding wall at bagel area damaged and need to be sealed. |
| 2014-04-01 |
47 |
4-601.11 nonfood contact surfaces shall be clean to sight and touch. all cooler gaskets need to be cleaned of food debris. repeat violation. |
| 2013-06-19 |
53 |
the floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain; and the floor and wall junctures shall be coved and sealed. wall jucntures at base of walk in cooler at surrounding wall |
| 2013-06-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ceiling hvac vents and surrounding ceiling tiles throughout facility; including the restrooms; need to be cleaned of dust build up. |
| 2013-06-19 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-06-19 |
20 |
potentially hazardous foods being held cold for safety shall be maintained at 45f or below per current rule. various food items not under temperature control at main prep cooler at front counter. food items removed and placed in walk in cooler for rapid c |
| 2013-06-19 |
9 |
packaged food shall be labeled as specified in law; including 21 cfr 101 food labeling; 9 cfr 317 labeling; marking devices; and containers; and 9 cfr 381 subpart n labeling and containers; and as specified under ?? 3-202.17 and 3-202.18. various cookies |
| 2012-12-27 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris in prep coolers. cleaning is needed. cdi- verbal education as to rule requirement. no points deducted today |
| 2012-12-27 |
14 |
keep food contact surfaces clean to site and touch. observed several pans stored as clean with food debris. cdi; relocated pans to clean. |
| 2012-12-27 |
20 |
keep potentially hazardous foods that are cold holding at 45 degrees or below. observed cheddar cheese at 47 degrees in prep cooler. observed muenster cheese at 48 degrees in prep cooler. observed sliced turkey between 33 and 54 degrees in prep cooler. |
| 2012-12-27 |
21 |
date mark potentially hazardous foods that are ready to eat and held in establishment for more than 24 hours. observed several foods not being properly date marked. cdi by instruction and gave handout. |
| 2012-12-27 |
26 |
working containers of toxic/ hazardous materials shall be labeled with their common name. large buckets of sanitizer not labeled with type of sanitizer being used; msds information has worn off the buckets. cdi- verbal education of rule requirement. |
| 2012-12-27 |
33 |
use proper thawing methods when thawing potentially hazardous food. observed cooked salmon improperly thawing in sink. |
| 2012-12-27 |
45 |
non food contact surfaces shall be smooth and easily cleanable. tea urn covers are cracking and damaged. replace covers. |
| 2012-12-27 |
39 |
general comment: wet wiping cloths shall be stored in sanitizer in between uses. observed 2 wet wiping cloths stored on prep tables. |
| 2012-12-27 |
47 |
nonfood contact surfaces of equipment shall be free of an accumulation of dust; dirt; and food residue. dust build up on large ceiling vents and surrounding ceiling tiles; dried food debris in prep cooler gaskets;and shelving. cleaning is needed. |
| 2012-12-27 |
53 |
facility shall be cleaned as often as necessary to keep them clean. observed heavy soil and food debris under dry storage area; walk in cooler floor; and back of house. |
| 2012-12-27 |
38 |
food employees shall not wear jewelry on hands or wrists when preparing food. observed employee with rings on their fingers. |
| 2012-12-27 |
6 |
employees shall wash their hands at a designated handwash sink. employee stated that they washed their hands at a dump sink. cdi; by instruction. |