| Violation Date |
Code |
Description |
| 2018-07-25 |
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. clean floors under cook line equipment. |
| 2018-07-25 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low freezer doors. |
| 2018-07-25 |
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 slaw cooling in display case. cdi - relocated to reach in cooler for rapid cool do |
| 2018-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0ppm. facility will wash in three comp sink until repair as there are less than 50 seats in facility. vr - will return within 10 days to verify correction. |
| 2018-07-25 |
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 employee recontaminated hands after washing by using bare hands to turn off faucet. cdi - discusse |
| 2018-03-06 |
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 tape over damaged wall under kitchen handsink. -0- |
| 2018-03-06 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf2-402.11 use head coverings, beard guards and clothing to restrain body hair from conta |
| 2018-03-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling payments and then plate food at the front counter without washing hands. cdi - pic instructed handwashing and educated employee on when to wash hands. -2- |
| 2017-12-20 |
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 one piece of brie cheese date marked 12/14/2017 cold holding at 44f. cdi - pic voluntarily disca |
| 2017-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf either include the disclosure on all descriptions or add to the existing reminders at the bottom of the menu. obse |
| 2017-12-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under the sanitizer bay of the 3-comp sink. -1- |
| 2017-09-05 |
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 dust buildup on the ceiling in the cook line and |
| 2017-09-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed front counter employee plating pies without hair restraint. -0- |
| 2017-09-05 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed cold holding thermometer that is damaged on the reading scale. cdi - pic installed new thermometer during the inspection. -0- |
| 2017-09-05 |
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 tightly covered potato salad in the reach in and turkey casserole in the f |
| 2017-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork tenderloin and vegetable medley hot holding in the hot display case at 112-132f. cdi - hot unit adjusted and food stirred until over 165f. -1.5- |
| 2017-09-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed knives stored in the basin of the front counter handsink between uses. observed water cup filled in the handsink. cdi - pic instructed using handsink only for h |
| 2017-06-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one glassdumped in the handsink and one glass filled in the same handsink. cdi - pic instructed employees to use prep or 3-comp sink for dumping and filling gla |
| 2017-06-23 |
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 no label on opened spinach in the prep unit, except the receiving date of delivery. cdi - pic p |
| 2017-06-23 |
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 cleaned baking pans stored in bin with debris inside. -0- |
| 2017-06-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unwrapped cupcake cups on the dry goods shelf the the far right in the cook line. -0- |
| 2017-06-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid open on the combination dumpster used for recycleables and garbage. -0- |
| 2017-06-23 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. repeat -.5-6-201.14 (a) floor carpeting, restrictions and installation - c carpeting s |
| 2017-03-17 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0- repeat |
| 2017-03-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on the outside dumpster. replace the drain plug. -0- |
| 2017-03-17 |
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 cracked plastic pan on the drying rack. remove from service. repeat4-501.11 maint |
| 2017-03-17 |
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 coolers for catering and table drapes less than six inches off the floor. -0- |
| 2017-03-17 |
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 grab n go items missing the quantity from existing labels. vr no later then 03/24/2017. -0- |
| 2017-03-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menus today and no foods are served undercooked nor identified with asterisk as cont |
| 2017-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ambient air temperature in the left side of the prep unit at 50f and the foods inside were 52-56f, including cut tomatoes and dressings. cdi - pic placed foods prepared this mor |
| 2016-12-07 |
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 spinach bread pudding in grab-n-go unit at 49f. this was the only item in the unit out of temperature. cdi - pic voluntarily |
| 2016-12-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on the menu without an asterisk on any item and missing the disclosure statement. cdi - |
| 2016-12-07 |
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 gruyere cheese spread cooling on top of the cooling grid in the flip top a |
| 2016-12-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area on paper cups exposed. keep the lip area protected. -.5- |
| 2016-12-07 |
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 soot buildup on the ceiling over the cook line.6 |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the lids and outsides of the dry good containers. clean. -0- |
| 2016-12-07 |
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 cracked plastic pan on the top shelf of the drying rack to the left of the rear r |
| 2016-09-06 |
14 |
observed 0ppm sanitizer at the dishmachine today- concentrate buckets changed out and retested to correct.observed build up inside of the ice machine today.4-501.114 maintain sanitizer at correct concentrations. -p4-602.11 clean the equipment and utensils |
| 2016-09-06 |
13 |
observed raw chicken stoerd on top of raw bacon today- chicken separated to correct during the inspection.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-09-06 |
21 |
observed brie with no date and it had been opened for >24 hours- back dated to correct.observed feta with the incorrect freezer pull date- back dated to correct.observed cut honeydew with no date mark as well- back dated to correct.3-501.17 date mark/labe |
| 2016-09-06 |
47 |
observed build up on the sliding glass reach in display units today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-06 |
41 |
observed scoops with no handles stored in dry goods today.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. |
| 2016-09-06 |
39 |
observed sanitizer bucket with 0ppm. sanitizer refilled today to correct3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-11-16 |
14 |
4-702.11 before use after cleaning - pin discussion with the pic, it was found that the in-house sanitizer/disinfectent that is made with citric acied and other items is used to sanitize cutting boards. this product can be used as cleaner but may not be |
| 2015-11-16 |
21 |
as 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open lettuce, cooked chicken, corn, and cabbage pie with no date today- all back dated by pic to correct.3-501.18 discard the foo |
| 2015-11-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no disclaimer that animal foods are offered undercooked, no health statement, and no asteriks stating whic |
| 2015-11-16 |
12 |
observed no parasite destruction letter for the salmon that is offered under 145f.vr in 10 days.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf |
| 2015-11-16 |
36 |
observed gnats in the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-11-16 |
53 |
observed a soiled drain below the front handsink today.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. |
| 2015-11-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved cleaners and non-approved sanitizer stored next to dishes today- moved to be stored with other chemicals. |
| 2015-08-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ribs and potato salad in the display case that were not date marked today- back dated for friday to correct. |
| 2015-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat. sanitizer in the sink at 50-100ppm today- remade to correct.maintain quat. sanitizer between 200-400ppm.4-602.11 clean the equipment and utensils used with nontcs foods as required t |
| 2015-01-26 |
33 |
reduced oxygen packaged (cryovac) fish should be opened before thawing. |
| 2015-01-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple foods in refrigerated make table above 45 f for less than 4 hours. foods were moved for quick chill down. one item |
| 2015-01-26 |
8 |
6-301.12 hand drying provision - pf provide disposable towels or air dryer at handsinks at all times. observed kitchen sink without paper towels. refilled dispenser. |
| 2015-01-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drink on top shelf of upright and above food wrapping paper at make table. removed and gave instruction. screw top bottles and sports cups should not be used for employee drinks due to |
| 2014-10-08 |
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 grilled onions, cooked vegatables, seared chicken on cooling speed ra |
| 2014-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed very minor build up in nozzle of tea urn. gave instruction to use brush. |
| 2014-10-08 |
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 foods held below 41 f can be held for 7 days, foods 41 - 45 f cab be held 4 days. observed multiple |
| 2014-10-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on make table with heavy cuts & stains. gave instruction to resurface or replace. it appears that one 4 door upright i |
| 2014-06-12 |
35 |
3-602.11 provide required labels on customer self-service packaged items. labels must have the common name of the food item, complete list of ingredients, quantity of contents, name and place of business and list of common allergens. observed current la |
| 2014-06-12 |
23 |
3-603.11 consumer advisory must include the disclaimer and reminder statements. current menus have the reminder statement but no disclosure. facility under cooks burgers but menu does not asterisk the burgers or have a statement that lets the customer k |
| 2014-06-12 |
21 |
3-501.17 all potentially hazardous, ready to eat foods held in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discarded. observed multiple items in 4 door reach in refrigerator without labels.3-501.18 foods requiri |
| 2014-06-12 |
14 |
4-601.11 (a) all food contact surfaces shall be clean to sight and touch. observed food residue on back of blade of mechanical slicer. cdi; slicer was cleaned during inspection |
| 2014-06-12 |
6 |
2-301.14 employees must wash hands immediately prior to handling food or clean utensils. observed employee enter facility after smoking a cigarette and begin to work at prep refrigeration unit without washing hands. cdi by immediately stopping employee |
| 2013-12-11 |
53 |
6-501.12 cleaning, frequency and restrictions - floors shall be cleaned as often as necessary. observed heavy up at baseboardd behind grill & frier. gave instruction for thorough cleaning of floor in tight places. |
| 2013-12-11 |
39 |
3-304.14 wiping cloths, use limitation - all wiping rags shall be stored in sanitizer solution, dry on a clean surface or kept in separate area for soiled linens. observed damp wiping / cleaning rags on clean utensil storage rack and handsink. gave ins |
| 2013-03-22 |
54 |
provide at least 50 ft candles of lighting in all food preparation areas. observed one row of lights on ceiling out and unable to be turned on. |
| 2013-03-22 |
54 |
maintain all ceiling vents clean. observed ceiling vent above main food preparation area with dust acuumulation. |
| 2013-03-22 |
45 |
maintain all equipment in good repair. observed several torn gaskets on refrigeration units. |
| 2013-03-22 |
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 one employee wearing a bracelet. cdi by instruction; bracelet removed. |
| 2013-03-22 |
31 |
rapidly cool all potentially hazardous foods using shallow containers; ice baths and leave vented. use refrigeration units that are not regularly worked out of to facilitate rapid cooling. observed cole slaw made today in front display refrigerator; 50f |
| 2013-03-22 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. foods being held 42-45f may be kept for up to 4 days and foods holding 41f and below may be kept for a ma |
| 2013-03-22 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.observed no hand washing signs at hand sinks behind front counter and in kit |
| 2012-12-05 |
31 |
keep all foods protected but uncovered during the cooling process. observed individually packaged to go meals covered in display case before reaching below 45 f. gave instruction. |
| 2012-12-05 |
19 |
keep all hot foods > 135 f. observed meat loaf on steam unit 120 f. removed for disposal as it was time for the hot line to close. gave instruction. |