| Violation Date |
Code |
Description |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet nested. |
| 2019-01-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed both food employees wearing rings with stones in them while preparing food. |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed several tcs foods measuring above 41f. make line cooler is keeping most foods cold enough but walk in cooler is not. vr - verification required. will return to see that walk in |
| 2019-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled pans stored as clean. cdi - removed to be rewashed, rinsed, and sanitized.4-501.114 maintain sanitizer at correct concentrations when being us |
| 2019-01-09 |
4 |
2-401.11 cover and store employee food to prevent contamination of food or utensils. observed employee food stored above ready to eat customer foods in walk in cooler. corrected today by employee food being moved to bottom shelf. vr - verification require |
| 2018-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. |
| 2018-10-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sheet pans in sanitizer with concentration less than 200ppm quatt. cdi, sheet pans removed, sanitizer replaced, sheet pans set in new sanitizer to sanitize pro |
| 2018-10-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by dispensing paper towels with hands, not using barr |
| 2018-10-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored above establishment food products in walk in cooler. employee food relocated. |
| 2018-01-12 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (cell phone stored on prep table with food products). |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged plastic containers in need of replacing/discarding. |
| 2018-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table with food products in back kitchen area. |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tuna, ham, turkey, cheese all measuring above 45f (see chart). cdi portions switched out and unit turned down. |
| 2017-07-18 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. observed utensils with old tape |
| 2017-02-23 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer stored clean with food debris stuck to blade surfaces. cdi slicer pulled and placed into dirty dish pit. |
| 2017-02-23 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (observed mounting bracket for slicer on prep table collecting large amounts of de |
| 2017-02-23 |
45 |
4-501.11maintain equipment in good repair.observed broken, damaged plastic containers and utensils. |
| 2017-02-23 |
54 |
no points deducted6-501.14change 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 vents in kitchen area in need of cleaning. |
| 2016-08-02 |
54 |
general comment -6-303.11 intensity-lighting - cdim lighting in walk-in cooler. according to pic light is fading out and is scheduled to be replaced. |
| 2016-08-02 |
45 |
repeat - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.make table cutting boards observed with cuts and stains. 4-501.11 maintain equipment in good repair.food service equipment in kitchen not in go |
| 2016-08-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pweak quat sanitizer at 3-compartment sink - 100ppm. cdi - dumped and refilled with 200ppm concentration. |
| 2016-05-16 |
45 |
general comment - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards at make table starting to wear. observed slight stains also. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomato slicer and black plastic pans stored on shelf with food debris remaining. cdi - removed from shelf; cleaning process started. 4-501.114 maintain |
| 2016-05-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present. certified manager later arrived after 15 minutes of inspection. |
| 2016-01-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf green soap container stored at front with sanitizer contents inside. cdi - re-labeled as sanitizer. |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in chemical sanitizer at proper strength between uses. quat sanitizer bucket at front 100ppm. changed out to proper concentration. |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.mutiple flat pans wet stacked on drainboard of 3-comp sink. |
| 2015-10-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfinconsistent date marking in walk-in cooler. some products had incorrect date written in as prep date. pic indicated that the dates should ha |
| 2015-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer @ 3-compartment sink 0ppm. cdi - dumped and refilled with proper concentration. |
| 2015-10-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee drinks stored on back preparation table. cdi - drinks relocated to bottom of shelf. |
| 2015-06-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2015-06-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles gathering debris accumulation on them. |
| 2015-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in the flip top coolers above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2015-06-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2015-06-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on a preparation table where onions were being cut. beverage was relocated. |
| 2015-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the digital thermometer display screen and casing. |
| 2015-06-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid missing. |
| 2015-06-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed flip top cooler cutting boards beginning to show visible signs of scoring. |
| 2015-02-23 |
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 3 white plastic bowls used for lettuce chopping that were pitted and scored. cd |
| 2015-02-23 |
37 |
protect food from contamination sources not specifically noted by code. observed ice accumulating on food boxes in the walk in freezer. |
| 2015-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of cut lettuce in the flip top cooler above 45f. cdi- lettuce was placed back into a reach in cooler to cool more effectively. |
| 2014-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on counter tops while not in use. |
| 2014-10-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the women's restroom. cdi- paper towels were refilled. |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three plastic containers stored clean with food debris on them. cdi by placing the containers aside for recleaning.4-501.114 maintain sanitizer at c |
| 2014-10-20 |
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 leaf litter and trash buildup inside the dumpster enclosure. |
| 2014-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 4 containers stacked while wet. |
| 2014-06-18 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. outside enclosures for waste shall be kept clean. observed trash buildup inside dumpster enclosure. |
| 2014-06-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and food debris. observed one reach in cooler door jamb with black debris on |
| 2014-06-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed vegetable slicer with dried vegetable debris in between blades. cdi by placing in 3 compartment |
| 2014-06-18 |
8 |
6-301.11 handwashing cleanser, availability - pf. each handwashing sink shall be provided with handwashing cleanser. observed hand sink in mens restroom without any soap. cdi by refilling. |
| 2014-06-18 |
1 |
2-102.11 demonstration - c. at least one person with managerial responsibilities shall be on site during all hours of food preparation and have an ansi certification. observed no pic on site with ansi certificate. |
| 2013-12-05 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification by january 2013. observed nobody on site at time of inspection with certification. cdi by instruction, repeat. |
| 2013-12-05 |
6 |
2-301.14 when to washgeneral comment: wash hands before handling clean equipment and utensils after handling soiled equipment. observed 1 employee handle clean sheet pans after handling soiled equipment at warewashing sink. cdi by instruction. |
| 2013-12-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsequipment shall be clean to site and touch. observed tomatoe slicer stored as clean but soiled with food debris. observed quat sanitizer at sink and in quat buckets below |
| 2013-12-05 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed 2 wet wiping clothes stored on counter surfaces near in use utensils along prep line below counter on shelf. |
| 2013-12-05 |
41 |
3-304.12 in-use utensils, between-use storagegeneral comment: use correct methods to store in-use utensils. observed 1 scooper stored in contact with wet wiping cloth along prep line. |
| 2013-12-05 |
45 |
4-202.11 food-contact surfaces-cleanabilitygeneral comment: multiuse food contact surfaces shall be free from cracks and be smooth and easily cleanable. observed a heavily chipped plastic container being used. cdi, operator removed container from use. |
| 2013-12-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: store single-service items in orginal packaging or another means to prevent contamination. observed 2 rolls of bath tissue stored below too |
| 2013-08-01 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed 2 trays being wet stacked after cleaning.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore |
| 2013-08-01 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed several wet wiping clothes on prep tables and along prep line. |
| 2013-08-01 |
20 |
. . 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be at 45 degrees f or below when cold held. observed pepperoni and buffalo chicken overstacked on prep |
| 2013-08-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed tomaote cutter soiled with dried food debris but stored as clean. cdi, operator relocated equipment for c |
| 2013-08-01 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site at time of inspection with certification. cdi by instruction. repeat |
| 2013-03-28 |
1 |
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 passing a t |
| 2013-03-28 |
2 |
implement and follow a proper employee health policy. observed employees not able to demonstrate that an employee health policy was being followed. cdi by instruction; handout provided. |
| 2013-03-28 |
6 |
use a clean barrier to turn off faucet after washing hands. observed employee turn faucet off with their bare hands after washing their hands. cdi by instruction. |
| 2013-03-28 |
13 |
separate unwashed produce from other ready to eat food to prevent cross contamination. observed unwashed tomatoes stored over bag of prewashed shredded lettuce. cdi; operator relocated lettuce. |
| 2013-03-28 |
21 |
date mark potentially hazardous foods that is ready to eat and held in the establishment for over 24 hours. observed veggie burgers in walk in cooler that were not date marked after opening commercial packaging. cdi by instruction. |
| 2013-03-28 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed cardboard box stored at handsink. cdi by instruction; operator relocated box. |
| 2013-02-27 |
14 |
observed 3 compartment sink sanitizer to be at a concentration too low to be effedctive. -cdi sanitizer was remade. |
| 2013-02-27 |
54 |
observed open personal drink stored in the walk-in cooler next to customer food. |
| 2013-02-27 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-02-27 |
1 |
(a) 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 passing |