| Violation Date |
Code |
Description |
| 2019-01-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth on counter near coffee area. |
| 2019-01-22 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed mixed fruit cups, |
| 2019-01-22 |
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 eggs in reach in coolers and egg salad in reach in cooler with minimal air |
| 2019-01-22 |
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 hardboiled eggs and egg salad cooling at a rate of 0f/min. cdi: eggs moved to freezer for rapid cooling. items rearranged in |
| 2019-01-22 |
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 chili, soups, and pork reheating in steam tables. products had 20 min left until the 2 hour mark and were still belo |
| 2019-01-22 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager (cfm). observed no cfm on site during inspection. |
| 2018-10-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee fruit cup with fork stored on top shelving in two door refrigeration unit behind the cash register stored above other food in unit. store employee food below and away from establishment fo |
| 2018-10-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee washing lettuce in lettuce spinner and bagging lettuce with bare hands. manager/owner had employ |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed clam trays of lettuce 52f and container of boiled eggs 55f. maintain potential hazardous and tcs food 45f and below. clam trays of lettuce placed in up-right freezer and record |
| 2018-10-23 |
31 |
3-501.15 cooling methods - pf ,4-301.11 cooling, heating, and holding capacities-equipment - pf. observed container of eggs in up-right refrigeration unit trying to cool with lid completely closed. do not completely cover containers of food products when |
| 2018-10-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuce being washed in salad spinner in first vat of three compartment sink while soiled items were stored in second and third v |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. observed damaged gasket on up-right freezer unit. observed refrigeration unit in the back corner of the kitchen broken and not being used. replaced broken refrigerat |
| 2018-10-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed end cap missing from over one light bulb in dry storage area. provide end caps on end of light fixture mis |
| 2018-03-28 |
8 |
repeat: observed a condiment squeeze bottle drop on the floor and an employee wash it with water from the handsink. cdi- informed the employee and pic that water from the handsink can not be used for cleaning- handwashing only.5-205.11 maintain access to |
| 2018-03-28 |
14 |
no points deducted: -observed the only sanitizer bucket in the facility at 0ppm chlorine.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p-observed the torani pump attachment with food debris. cdi- placed at the three |
| 2018-03-28 |
20 |
-observed chicken salad at 59f. cdi- placed in the cooler and suggested to the pic to make dish with cold ingredients.-observed shredded lettuce at 51f. cdi- placed in the cooler. now 45f. got more lettuce and educated pic on how to use an ice bath if the |
| 2018-03-28 |
31 |
repeat: observed egg salad at 61f & tuna salad at 54f in tightly covered containers and stacked on top of each other. cdi- uncovered and separated.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirr |
| 2018-03-28 |
35 |
repeat: observed several squeeze bottles of sauces, a bowl of what the pic said to be cinnamon, and a bin of white glandular.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2018-03-28 |
43 |
repeat: observed single service cup lids sitting unprotected on the round table in the dining area.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2018-03-28 |
39 |
repeat: observed several wet cloths sitting out on counters.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2018-03-28 |
42 |
repeat: observed coffee pots hanging over the three compartment sink with water still in them. informed the pic to air dry- dump water.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2018-03-28 |
38 |
no points deducted: observed a person making sandwiches and another making ice cream without hair restraints.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2017-11-27 |
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 repeat observed eggs salad and boiled eggs cooling with tight-fitting lids. cdi: it |
| 2017-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee drop sugar dispenser lid on floor and then rinse it under running hand sink water as ehs was washing hands upon arrival. cdi: ehs advised employee to u |
| 2017-11-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored on top of ready-to-eat muffins on a shelf above other rte foods. cdi: eggs were relocated to bottom shelf. |
| 2017-11-27 |
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 repeat observed chicken salad cooling at a rate of 0.03 deg/min in prep cooler. proper rate is 0.12 deg/min for foods cooling from 70 |
| 2017-11-27 |
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 squeeze bottles of sauce and white granular without labeling throughout. |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wiping cloths being stored in 0 ppm quat and 0 ppm chlorine in three compartment sink. |
| 2017-11-27 |
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 knife being stored in container with build-up inside on back prep counte |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed coffee pots hanging above three compartment sink with water in them. pic reminded to periodically dump water from coffee pots. |
| 2017-11-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. repeat observed single-service coffee cup lids being stored without protection, exposed to customers in one area on round table. ehs saw |
| 2017-11-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed hamilton beach food processor in back kitchen. pic advised to removed equipment as it states household use only. |
| 2017-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cleaning needed in salad spinner.4-602.11 clean |
| 2017-07-20 |
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 boiled eggs and chicken salad being cooled in large containers with tight |
| 2017-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in water that measured 0ppm quat and chlorine. observed many wet wiping cloths in the three compartment sink not stored in sanitizer being used to wash di |
| 2017-07-20 |
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. -repeat- observed scoop handles for dry goods stored in contact with the product. |
| 2017-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers being stacked while wet on drying rack. observed coffee pots hanging off drying rack with water collected in the bottom. ehs advised pic to periodically dump wat |
| 2017-07-20 |
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 chicken salad cooling at too low of a rate after ehs intervened. cdi: chicken salad was split into two containers and placed |
| 2017-07-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips onsite for quat nor chlorine. verification required to ensure facility has obtained quat test strips since that is what they are using to sanitize. |
| 2017-07-20 |
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 on plastic storage bins behind counter. |
| 2017-07-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed missing ceiling tiles in several areas where food is stored. |
| 2017-07-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed single-service coffee cup lids being stored without protection out front exposed to customers. |
| 2017-02-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles in various places in facility. repeat violation |
| 2017-02-16 |
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 handle of scoop stored in contact with oatmeal in prep area. |
| 2017-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs hot holding at 130f. cdi: eggs reheated to 165f. pic directed to keep eggs covered from the time they are cooked and throughout hot holding to ensure they stay at proper |
| 2017-02-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw eggs stored over ready to eat foods in reach in cooler. cdi: items relocated. |
| 2016-08-04 |
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 ceiling tiles missing over prep table in rear kitchen . -0 points- |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed rear prep unit unable to maintain proper temperature control . verification required. |
| 2016-08-04 |
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 boiled eggs in reach in cooling in covered plastic container not meeting |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey on front line and in rear prep unit (4 chubs) and ham (full chub) , weiners and hamburgers all greater than 45 degrees cdi discarded products unable to ascertain when te |
| 2016-08-04 |
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 boiled eggs cooling at rate insufficient to meet cooling window. cdi corrected method and properr rate achieved. |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fruit cup in display counter at 46 degrees took to reach in to cool. -0 points- |
| 2016-04-20 |
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 potato soup and chicken noodle soup reheating using slow rise method in hot well still below freezing after 1 hour |
| 2016-04-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths in front area stored in bucket containing only water . cdi sanitizer mixed to store cloths. |
| 2016-04-20 |
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 low ceiling over prep table soiled with food de |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep units and reach in refrigerator in need of replacement. |
| 2016-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish rack. -0 points- |
| 2016-01-11 |
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 missing ceiling tiles in kitchen. 6-501.12 floors, walls, ceilings including |
| 2016-01-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front handwash faucet leaking and 3 compartment sink fixture leaking. -0 points- |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean ventillation fan covers and faces of equipment. shelving rusting in lower prep unit. -0 points- |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on lower prep units and one reach in in rear kitchen in need of replacement. -0 points- |
| 2016-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on prep table. -0 points- |
| 2016-01-11 |
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 observed lettuce in back reach in cooling in closed plastic bags and salads place |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs in front hot holding cabinet at 118 degrees cdi reheated to proper temperature. |
| 2016-01-11 |
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 faciltiy using slow rise method in hot well to reheat soups chilli after one hour still at 27 degrees cdi advised th |
| 2015-07-08 |
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 employee wash hands without soap and water for less than 20 seconds. cdi hands rewashed. |
| 2015-07-08 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee cut tomatoes for service with bare hands. cdi hands washed and gloves donned. |
| 2015-07-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed salad with shred |
| 2015-07-08 |
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 containers of tuna and chicken salad that was prepared over a day ago without dates. cdi items dated |
| 2014-12-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed facility with wet cloths on counter. |
| 2014-12-09 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. observed facility with a dial thermometer that was not thin diameter probe. verification required. |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with milk at 54f and skim milk at 53f. cdi milks discarded. tphcn procedures left. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausages between 121-135f. suggested facility use tphc. cdi removed. |
| 2014-12-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee cracking raw eggs and go to food prep without glove change. cdi hands washed gloves changed. |
| 2014-12-09 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee washing hands in 3 compartment sink. cdi employee washed hands in hand sink. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee put on gloves without |
| 2014-07-07 |
35 |
3-602.11 food labels - pf. foods that are for self service shall be labeled with name, list of ingredients, list of allergens, address, and net weight of product. observed no labels on fruit salad, and veggie dip does not have full list of ingredients for |
| 2014-07-07 |
31 |
3-501.15 cooling methods - pf. foods shall have proper ventilation to allow cooling. observed clam shells of salads, eggs, tuna, cole slaw, and chicken salad in reach in and prep covered. cdi items uncovered for proper ventilation. repeat. |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed lettuce on top of food in prep top at 60f. cdi item placed in reach in for co |
| 2014-07-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to sight and touch. observed dusty fan in kitchen. |
| 2014-01-02 |
45 |
4-501.11 good repair and proper adjustment-equipment. equipment shall be maintained in a state of repair and condition that meets the requirements specified in parts 4-1 and 4-2. observed prep cooler near drink machine with an internal temperature of 48f. |
| 2014-01-02 |
41 |
3-304.12 in-use utensils, between-use storage. during pauses in food prep utensils shall be stored on a clean dry surface, in a container of water of 135f and above, or in a drip well. observed a spoon in a cup of room temperature water by the coffee mach |
| 2014-01-02 |
39 |
3-304.14 wiping cloths, use limitation. wet wiping cloths should be in a chemical sanitizer between uses or stored away to be laundered. observed wet wiping cloths on all the prep tables and counters throughout food prep area. |
| 2014-01-02 |
35 |
3-602.11 food labels. the minimum labeling requirements for packaged food in a food establishment, whether packaged in a commercial processing plant or in the restaurant/deli/food store includes the common name of the food, list of ingredients in descendi |
| 2014-01-02 |
31 |
3-501.15 cooling methods. cooling shall be accomplished by loosely covering containers to facillitate heat transfer from the surface of the food. observed egg salad, tuna salad, chicken salad, containers of lettuce tightly covered in prep cooler and in re |
| 2014-01-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods that are cold held should be at 45f-41f and below. observed shredded chicken, in first prep cooler, at 54f, tomatoes at 54f, sliced |
| 2014-01-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods that are for hot holding should be 135f and above. observed hot dogs in rollers at 110f. cdi turned up hot dog roller heat to maintain at 13 |
| 2013-08-06 |
14 |
maintain the ice machine clean and sanitized. observed the ice machine had pink build up on the interior surfaces. cdi - cleaned by staff. |
| 2013-08-06 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-08-06 |
19 |
maintain hot food at 135f or greater. observed hot dogs being hot held on the hot dog roller at 117f. cdi- turned to a higher setting and hot dogs were 152f later during the inspection. |
| 2013-08-06 |
20 |
maintain cold food at 45f or below. observed chicken and deli meat at 50-55f stacked too high in the cold holding unit. cdi, moved to other refrigeration. |
| 2013-08-06 |
31 |
facility must cool items using proper methods. observed items such as cut tomatoes and tuna salad were being held in tightly covered containers. these were vented to allow for proper cooling. cdi. |
| 2013-08-06 |
35 |
.3-602.11 food labels. observed the facility packages cake/cookies, salads, fruit ect for customer self service. these must be labeled per the food code. the minimum labeling requirements for packaged food in a food establishment, whether packaged in a |
| 2013-05-08 |
31 |
cut tomatoes were observed in the top of the flip top cold holding unit at 62f. this is not an effective area to cool foods. cdi; by placing in the freezer to blast chill for a few min. |
| 2013-05-08 |
21 |
facility must implement a date marking system for ready to eat potentially hazardous food. observed no date marking system in place and the facility has foods such as egg salad made on previous days that need date marking. cdi by instruction. date mark |
| 2013-05-08 |
8 |
a handsink may not be used for any purpose other than handwashing. observed a pitcher sitting on the back handsink. cdi. |
| 2013-05-08 |
1 |
facility does not anyone in management who has servsafe or another approved training class. two point deduction begins 2014. cdi by instruction. |
| 2013-02-11 |
6 |
employees must wash their hands before putting on gloves to handle food and also after handling money before handling food. observed an employee use the register and then put on gloves to handle food without ever washing their hands. cdi. |
| 2013-02-11 |
14 |
facility must sanitize after washing equipment and utensils. observed an employee was washing dishes in the middle compartment of the 3 compartment sink; rinsing; and then putting up to dry. follow proper wash; rinse; and sanitizer procedures. cdi; man |
| 2013-02-11 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. facility was not date marking ready to eat foods as require |
| 2013-02-11 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. facility has not yet informed their staff of their responsibilities under their policy. handout left f |
| 2013-02-11 |
43 |
single-service and single-use articles may not be reused. observed facility was rinsing and reusing single use bags. discontinue this practice. |
| 2013-02-11 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wiping cloths stored on equipment. |
| 2013-02-11 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. person in charge is not certified. cdi by instruction. two point deduction begins 2014 |