| Violation Date |
Code |
Description |
| 2018-07-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse ad jacket being stored on shelf above and commingled with dry storage food items. ensure items are not stored commingled w |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. verification required to ensure cooler has been serviced and is capable of holding foods at 45f or below. ehs advised pic to not store any tcs (temperature required |
| 2018-07-18 |
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 spice and salt shakers on make line without labeling. |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding above 45f in prep top coolers. prep top coolers were holding some items at temperature and other items above. ehs recommended keeping glass lid down during non-bus |
| 2018-07-18 |
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 all items that were taken from prep top coolers and prep cooler to be cooling at a rate of zero in reach-in cooler. c |
| 2018-07-18 |
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 employees rinse hands for two seconds without soap at end of inspection to go back to foo |
| 2018-07-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees to not be aware of employee health policy or symptoms/illnesses. pic did find old signed employee health po |
| 2018-07-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf repeat observed no certified food protection manager onsite. observed employees and pic (person in charge) to not have any knowledge of proper food holding temperatures or other health code |
| 2018-01-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection today. |
| 2018-01-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic use handsink to rinse off knives and rinse out knife holder. cdi: pic was told that handsinks are only for handwashing and that a prep sink or 3-comp sink s |
| 2018-01-12 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomatoes and lettuce cooling at a rate of 0f/min. cdi: tomatoes uncovered and items in reach in cooler rearranged so t |
| 2018-01-12 |
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 tomatoes cooling in sandwich make cooler. cdi: tomatoes moved to reach in |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in some reach in coolers to be rusty and in need of repair or replacement. observed cracked container stored as clean. |
| 2018-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. repeat violation |
| 2018-01-12 |
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 build up throughout facility. repeat violat |
| 2018-01-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed veggie patties and egg rounds being stored directly in subway to go bags. bags are not food safe. pic directed to wrap foods in p |
| 2017-07-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice chute with pink build up. repeat violation |
| 2017-07-07 |
1 |
-2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. repeat violation |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two front prep coolers, small reach in, and large reach in coolers all holding food above 45f. cdi: food items voluntarily discarded. see product disposition form. repeat violat |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers above sink. |
| 2017-07-07 |
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 heavy dust build up throughout facility. repeat violation |
| 2017-07-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door propped open upon arrival. cdi: door closed.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout faciltiy. |
| 2017-01-20 |
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 heavy dust accumulation throughout facility. |
| 2017-01-20 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service lids stored under drain lines of soda machine. |
| 2017-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in cooler holding at 52f. pic stated that he took temperature this morning and it was below 45f. refrigerator turned down during inspection and reached appropriate temper |
| 2017-01-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice chute on soda machine with pink build up. cdi: pic directed to properly clean and sanitize chute. |
| 2017-01-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near 3-comp to be filled with dish washing supplies. cdi: pic directed to keep area free and clear in order to allow for proper handwashing. |
| 2017-01-20 |
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 one handwash in which pic did not use barrier to turn off handsink. all other handwashes |
| 2017-01-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection. |
| 2016-07-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items (phones, earpiece, radio) stored directly on bags of food |
| 2016-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-07-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed squeeze bottle of cleaner at 3 compartment sink without required label. cdi-bottle labeled. |
| 2016-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a metal food storage container sitting in the handwashing sink near the dishwashing area. cdi- container removed from sink |
| 2016-07-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one on site with food protection mananger certification. (repeat) |
| 2016-03-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one on site with ansi accredited food protection manager certification. (repeat) |
| 2016-03-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic unable to provide a copy of the employee health policy. cdi-a copy of the employee health policy to be emailed to operator |
| 2016-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled slicer stored as clean on drying rack. cdi-pic placed in sink for rewashing. |
| 2016-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding at 50f on front serving line. lettuce was filled above the fill line. cdi-pic sent lettuce to cooler for rapid cooling and will only fill lettuce to required f |
| 2016-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed upright freezer inoperable at time of inspection. per pic, a service request had already been issued and a repair technician will be out for maintenance. |
| 2015-07-10 |
1 |
•2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed nobody on site with certification . cdi by instrucion. repeat. |
| 2015-07-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn off faucet with their bare hands after handwashing.2-301.14 when to wash - p - observed a another food employee put on gloves without washing their han |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed ambient air temperature of meat and cheese prep refrigerator at 46 degrees f and not working along line. all foods above 45 degrees f. food employee stated that foods were in |
| 2015-07-10 |
33 |
3-501.13 use approved thawing methods. observed eggs thawing at ambient room temperature near meatballs upon arrival. |
| 2015-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2015-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers being wet stacked at warewashing area. |
| 2015-07-10 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - single-service cups shall be furnished from an approved dispensor or with plastic wrapping protecting the lip contact area of container. observed some plastic not covering the lip contact a |
| 2015-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed meat and cheese prep refrigerator not holding potentially hazardous foods at required temperature and unit had an ambient air temperature of 46 degrees f. owner contacted during inspection and stated t |
| 2015-07-10 |
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 employee with decorative ring on fingers. cdi by instruction. |
| 2015-01-23 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: provide a designated area for employee belongings. observed a stereo sitting on a bag of jalapenos and above other food on rack near 3 compartment sink. |
| 2015-01-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore food in a clean area. observed onions stored under prep table next to a garbage can. relocate garbage can or onions to prevent contamination risk. |
| 2015-01-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held below 45 degrees f. observed provalone cheese, pepperjack cheese, and turkey overstacked a |
| 2015-01-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed vegetable chopper stored as clean but soiled with food debris. cdi, operator relocated chopper for |
| 2015-01-23 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. repeat. |
| 2014-07-14 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2014-07-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfgeneral comment: handwashing sinks shall only be used for handwashing and be easily accessible for employee use. observed brillo type pad and cleaning pad stored inside of handwashing sink. c |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held below 45 degrees f in cold hold prep cooler. observed 6 portions of chicken and 5 vegetabl |
| 2014-07-14 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service cups shall be stored in original plastic packaging, protecting lip contact area or be furnisshed from an approved dispenser. observed several stacks of single-service cups in fr |
| 2014-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed several broken plastic container lids. |
| 2014-03-12 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: designated areas or lockers shall be provided for storage of employee possessions. observed a stereo and purses stored on chemcial and bags of food at storage rack in kitchen. |
| 2014-03-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed quat dispensing unit not properly dispensing sanitizer solution at sink. |
| 2014-03-12 |
38 |
2-303.11 prohibition-jewelry - cgeneral comment: jewelry shall not be worn on wrists or fingers of food employees except a plain wedding band. observed 2 female employees with decorative rings on fingers. cdi by instruction. |
| 2014-03-12 |
26 |
7-204.11 sanitizers, criteria-chemicals - pprovide sanitizer at proper concentration. observed quat sanitizer dispensing from unit above 400ppm at 3 compartment sink. observed quat sanitizer in spray bottle above 400ppm. cdi, operator refilled santiizing |
| 2014-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed steak overstacked and 2 containers of cut tomatoes that |
| 2014-03-12 |
1 |
2-102.12 certified food protection manager - cat least one person on site at all times in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification at time of inspection. cdi by instruc |
| 2013-04-04 |
1 |
no certified food safety manager on site during inspection. see following: 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 ma |
| 2013-04-04 |
17 |
general comment: ensure to reheat to proper temp for pre packaged foods before serving. make sure to check temp with food thermometer before service. 135 degrees minimum. cdi |
| 2013-04-04 |
42 |
observed some wet stacking of containers in back (large containers) allow to properly air dry prior to stacking of nest of containers. |
| 2013-04-04 |
20 |
note: a couple items had borderline temps of 46 degrees at make line do to high stacking of food. ensure not to stack above chill line. |
| 2012-12-13 |
2 |
observed no employee health policy within the establishment. the person in charge must demonstrateduring the inspection through documentation or verbably that all employees are informed of their responcibility to report diseases to management regarding he |
| 2012-12-13 |
53 |
observed areas behind and under equipment needing general cleaning. special attention in corners and between equipment. |
| 2012-12-13 |
43 |
observed single use towel being used more than on time use. items are not designed for multi use as this can create cross contamination issues. |
| 2012-12-13 |
39 |
ensure that cloths are used/kept in buckets with approved sanitizers (may use single service; but discard after use). |
| 2012-12-13 |
6 |
observed employee toucing boxes and then putting on gloves. action was corrected. ensure that hands are properly washed between different actions and before putting on gloves. after washing; use single use towel to turn water off to prevent recontaminatin |
| 2012-12-13 |
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 |