| Violation Date |
Code |
Description |
| 2018-12-06 |
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 stored in contact with cole slaw in display case. |
| 2018-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 packages of cooked ribs overstacked in display unit and at 48 degrees f. cdi, operator voluntarily discarded ribs. |
| 2018-12-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and then |
| 2018-07-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 1 slicer stored as clean but soiled with food residue. cdi to clean slicer. |
| 2018-07-02 |
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 package of roast beef and a package of turkey that were open and not date marked. cdi, foods |
| 2018-07-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p- observed 1 spray bottle of multisurface cleaner hanging from hand washing sink in bakery area. cdi, cleaner relocated. |
| 2018-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed package of ribs and cheese that was for customer order pick up in display case above 45 degrees f. cdi, operator relocated customer order to cool and voluntarily discarded 1 p |
| 2018-07-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed no sanitizer hooked up to 3 compartment sink dispenser at pizza area. sink not in use when observed. ensure equipment is calibrated. |
| 2018-07-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed track of display case accumulating in door. improvement made since previous inspection. |
| 2018-07-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and sheet trays being wet stacked at 3 compartment sink. |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in chefs case, chubs case etc. make sure to increase cleaning frequency. repeat |
| 2018-03-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing non plain rings and rubber bracelets. make sure food employees remove all jewelry other than a plain wedding |
| 2018-03-27 |
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 chub of ham (no date), three dates on cooked bacon 3/19, 3/21 and 3/27, observed feta cheese dat |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with pic stated that slicers are only cleaned at end of night and cleaned during day with sanitizer. cdi teachable moment and had discuss |
| 2017-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop stored as clean with minor food debris on the food contact surface of the utensil. cdi: scoop sent for proper warewashing. |
| 2017-11-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed fried chicken (fully cooked) stored beneath raw chicken on a speed rack in walk in unit. cdi: fried chicken voluntarily discarded. |
| 2017-11-28 |
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 cooked chicken cooling in a reach in unit across from sandwich prep statio |
| 2017-11-28 |
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 two unlabelled spice shakers near rotisserie chicken cook line. |
| 2017-11-28 |
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 utensils stored in gap between knife rack and drainboard of three compar |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris in dry storage unit near sandwich area, in deli meat and cheese display cases and in chef case. |
| 2017-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cheeses in the reach in unit for the cheese shop holding at 52f. unit had an ambient air temperature of 50f according to thermometer. cdi: all out of temperature cheeses |
| 2017-06-01 |
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 an unlabelled spice shaker at rotisserie prep area and an unlabelled container of sugar at the bakery area. |
| 2017-06-01 |
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 covered container of breaded chicken product cooling in an under counter h |
| 2017-06-01 |
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 10-12 meat chubs in deli case with no date labels on them. pic could not identify when product was opened and all unlabelled meat c |
| 2017-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed two bottles of spray sanitizer used for sanitizing meat slicers and prep surfaces reading less than 100ppm quat sanitizer. cdi: both bottles were emptied and r |
| 2017-03-28 |
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. - 0 pts - minor floor cleaning needed in walk in cooler. |
| 2017-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat -observed cleaning needed in tracks and interior of entire deli case in need of detail cleaning, under counter storage at sandwich area , within sand |
| 2017-03-28 |
33 |
3-501.13 use approved thawing methods. - observed chicken wings being thawing under hot water. cdi - corrected thawing procedures. |
| 2017-03-28 |
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 8 packs of deli meats with no labels. cdi - only items that employees knew when were opened were allowed to be dated all others w |
| 2017-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0pts - hand sink in bakery area was blocked. cdi - moved.refer to violation #21 - observed cured meats dated for 30 days labeled as keep refrigerated. per the 2009 foo |
| 2016-12-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0pts - observed parmesan cheese grater soiled with cheese residue. cdi- item to be cleaned. |
| 2016-12-19 |
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 deli meats dated for 12/07, 12/11, and 12/12. ensure that deli meats are being reviewed for da |
| 2016-12-19 |
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 four containers of rotisserie chicken tightly covered in reach in unit |
| 2016-12-19 |
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 four containers of rotisserie chicken reading 48-49 after being cooled in pizza section reach in unit tightly covered. ass |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed in tracks and interior of entire deli case in need of detail cleaning, under counter storage at sandwich area , within san |
| 2016-12-19 |
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. - 0pts - observed cleaning needed on wall areas throughou |
| 2016-09-23 |
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 mold at caulk line at three compartment sink ar |
| 2016-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets at cheese station in need of repair both torn . |
| 2016-05-12 |
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 a container of cooked shrimp in the reach-in under counter sushi cooler a |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed debris in the tracks of the sliding door storage cabinets under the sandwich prep station.-observed grease build-up on the fryers interior cabinet |
| 2016-05-12 |
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 date on cut deli meat in the case dated 5/4/16 and 5/1/16 observed on 5/12/16. cdi- products w |
| 2016-05-12 |
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 build-up on the hood vents. clean as needed to prevent build-up. |
| 2016-05-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed build-up on the floor under then cook line. clean floor under cooking equipment. repeat 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed floors in poor repair an |
| 2016-01-25 |
54 |
6-303.11 intensity-lighting - c: replace burned out light bulbs under hood. |
| 2016-01-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under cooking equipment.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repaint floor where needed. |
| 2016-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sides of cooking equipment and inside sandwich prep cooler. |
| 2015-11-20 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor where needed. damage observed near fryers. |
| 2015-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside sandwich display case and sandwich meat case. clean the wheels on fryers. |
| 2015-11-20 |
36 |
6-202.13 insect control devices, design and installation - c: discontinue storing sticky fly traps on back on signage located above areas where food is transported underneath. |
| 2015-11-20 |
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 cooked breaded chicken cooling in small prep cooler. observed 2 rotisser |
| 2015-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate flies. |
| 2015-08-03 |
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. discontinue storing in use utensils in sanitizer water. |
| 2015-08-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean wall behind racks in walk in cooler and clean floors in walk in cooler and freezer. |
| 2015-03-26 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris build up in sliding door tracks of display cases. clean. |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p roast beef at sandwhich station, tuna salad in display case, and tomato sauce all held above 45f. cdi - all items sent to cooler to rapidly cool. |
| 2014-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the display cases with a build up of food particles. clean more often. |
| 2014-12-03 |
34 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed the deli did not have a thin diameter probe for checking temperatures of thin foods. return visit required. |
| 2014-12-03 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed the seafood soup and chili were not reheated to 135f within 2 hours for hot holding. observed seafood soup with s |
| 2014-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a large amount of food debris in the door tracks and the bottom of the deli cases. clean. |
| 2014-08-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of frozen ribs for the deli on the floor of the freezer. cdi - put on a shelf. |
| 2014-08-19 |
33 |
3-501.13 use approved thawing methods. observed bags of chicken at 55f on a counter that had been brought out to thaw before cooking. cdi cooked. |
| 2014-03-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking tcs foods prepared or held in excess of 24 hours shall be marked to indicate the date by which the food shall sold, consumed or discarded.observed fa |
| 2014-03-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness in use solutions of sanitizer must be maintained in the proper concentration range. observed qac concentration in one sanitizer bottle |
| 2014-03-07 |
8 |
5-202.12 handwashing sinks, installation hand washing sinks shall provide water at a minimum of 100 f for hand washing. observed hand wash sink temp at 86 f. vr |
| 2013-06-25 |
21 |
rules require all opened, ready to eat, tcs foods to be clearly date marked. (< 41 f/7 days,42-45 f/4 days)observed multiple chubs of cheese and meat incorrectly date marked with same sold on and opened date. observed multiple chubs of deli meat with no d |
| 2013-06-25 |
2 |
2 rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have |
| 2013-02-01 |
31 |
3-501.15-ensure proper cooling methods. observed racks of wings cooling covered. cdi-racks were uncovered. |
| 2013-02-01 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw turkey stored above cooked ribs in walk-in cooler. cdi-cooked ribs were |
| 2012-11-08 |
26 |
7-201.11-observed a spray bottle of glass cleaner stored next to cupcakes. cdi-glass cleaner was moved to the chemical shelf.7-204.11-observed sanitizer tested at 500ppm quaternary ammonium in three compartment sink. sanitizer was remade to proper conce |
| 2012-11-08 |
4 |
2-401.11-observed employee beverage stored on prep counter. cdi-beverage was voluntarily discarded. |