| Violation Date |
Code |
Description |
| 2018-06-21 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed prep unit at deli counter not operable. reach in freezer in kitchen not operable. prep unit in kitchen not operable. ice machine in |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some build-up notedon shelves in reach-in refrigerator. |
| 2018-06-21 |
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. found spoon for dispensing salt laying in salt at cook line. |
| 2018-06-21 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: found ground beef packed 6/14 and 6/19 with no record in rop log. found london broil packed 6/14 w |
| 2018-03-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: kitchen cook could name any reportable symptoms or reportable illnesses. produce employee-signed employee health policies by 3 |
| 2018-03-20 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: observed employee soap hands and wash in vegetable prep sink adjacent to handsink. cdi-stopped employee and directed to wash in handsink. repeat. post signage at prep sink and 3 compartment sink indicating |
| 2018-03-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw ground beef stored over vegetables in refrigerator. cdi- vegetables moved to upper shelf.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or |
| 2018-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed band saw significantly soiled after cleaning. through discussion with mr gleiberman, determined saw is not broken down and sent through cleaning proc |
| 2018-03-20 |
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: found mushroombarley soup dated 3/13. opened container of hummus not dated. falafel with incorrect date. |
| 2018-03-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: observed vaccum sealed ribeyes in freezer not labeled as required by approved haccp plan sop for l |
| 2018-03-20 |
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 : found matsa balls cooling in open kitchen at 100 f. cdi- moved to walk-in cooler |
| 2018-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp and soiled wiping cloth on cutting board upon entry into kitchen. |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces in kitchen in need of more frequent cleaning. |
| 2018-03-20 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. prep coolers in kitchen and deli counter not operable. ice machine in kitchen not in operation. keep doors closed. roll-up door open during i |
| 2018-03-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cellphone being charged on equipment table in kitchen. |
| 2017-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee storing opened can of soda on prep surface while working. cdi- soda stored under work surface after discussion with pic who then spoke to employee. |
| 2017-12-07 |
6 |
2-301.14 wash hands after activities that contaminate them such as after eating or drinking and before returning to work. pobserved employee drinking while preparing food from an open soda can. no handwashing observed after drinking soda. observed employ |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed dried meat residue on band saw after several days of being stored clean. cdi- saw returned to cleaning process. |
| 2017-12-07 |
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 gefilte fish and tuna salad held beyond four days above 41 f. cdi- discarded voluntarily. obs |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans and bowls. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris build-up on exteriors of equipment in kitchen. more frequent cleaning needed. |
| 2017-12-07 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. prep cooler in deli non functional. prep cooler in kitchen not functional. ice machine in kitchen not functional. |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser bottle not labeled. cdi- labeled.7-201.11 store toxic materials to avoid contamination. -pobserved vape pen stored on shelf over prep surface. cdi- |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep coolers in deli and kitchen non functional. two door upright refrigerator dripping water on interior. |
| 2017-08-23 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: found large volume of rop ground beef, ribs, steaks in walk-in and in freezer with no labeling. pi |
| 2017-08-23 |
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: found cole slaw 43 f in deli case after 6 days. cole slaw discarded voluntarily. 3-501.17 date mark/la |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed dried meat residue on slicer from overnight. cdi- slicer broken down and sent to cleaning process.*note* during inspection and conversation with pic |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in upright kitchen cooler. observed drip in deli cooler which was missing the pan and dripping onto the lid of a jar of mayonnaise (mayonnaise then moved). observed kitchen prep cooler a |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of several pans. |
| 2017-05-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menu had disclosure dot next to salmon on right side of menu. pic states that salmon is never undercooke |
| 2017-05-22 |
14 |
r4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior of blade shaft of food processor soiled but stored as clean. cdi - item returned to dish area and cleaned thoroughly, then rinsed and sanit |
| 2017-05-22 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handling soiled utensils at dish machine and then not |
| 2017-02-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that consumer advisory was confusing in that asterisks were used for both items that may be undercooked a |
| 2017-02-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a container of raw meat stored in freezer without a fully intact plastic wrap covering. repeat. |
| 2017-02-20 |
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 multiple meat chubs in display cooler between 42f and 44f that had been marked for 7 days. if tc |
| 2017-02-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed that 13 rop beef items in the kitchen freezer had no labelling on them whatsoever. cdi: it |
| 2017-02-20 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed a can of residential bug spray and shellac stored with chemicals in the deli area. cdi: both cans |
| 2017-02-20 |
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 a container of salt and pepper, as well as a squeeze bottle of oil with no labels on them. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed a prep cooler in both the deli and in the kitchen that were not functional. repeat. |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on equipment throughout the facility and spillage in the refrigerator near the cook line. repeat. |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris and dried spills on the floor of both the 2 door upright cooler and the 2 door upright freezer in the kitchen. pdrson working in k |
| 2016-11-10 |
45 |
4-501.11 maintain equipment in good repair. observed equipment not functioning and out of use - prep cooler in kitchen and prep cooler in deli area. observed some rusted racks inside some of the coolers. |
| 2016-11-10 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed facility is now lacking a particular label on in-house rop items. this label shall state: |
| 2016-11-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several pans of food stored uncovered - raw chicken, beef broth, beef scraps, cut lettuce, bay leaves, etc. |
| 2016-09-19 |
10 |
3-202.11 temperature - p,pf observed shelled eggs received via mr gliberman's car at 48f not under temperature control. tcs foods must be received at 41f or less, eggs at 45f. cdi (corrected during inspection) by immediately putting eggs into walk-in c |
| 2016-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed koch rop machine with dried food debris inside. also |
| 2016-09-19 |
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 staff date marking items upon arrival from yesterday. deli meats included multiple open chubs and one date was being used for all |
| 2016-09-19 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed koch rop machine plugged in on a table in the dry storage room next to the kitchen. this |
| 2016-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up/debris in the deli display coolers tracks, inside 2 door kitchen refrigerator and on the table top steam well and non working steam table |
| 2016-09-19 |
54 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unorganized dry storage area with lots of items not used according to pic. clean and organize this area. also get rid of and empty |
| 2016-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed deli prep cooler, kitchen prep cooler and steam table not in working order. also noted ice hanging inside walk-in freezer and ice build up in other areas on the floor and shelves. condensation is dri |
| 2016-05-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on rice, meat sauce, and gravy. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once |
| 2016-05-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee loading soiled dishes into dish machine and then unlo |
| 2016-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed meat saw stored as clean but showing dried meat debris on two areas behind doors. cdi - showed pic which areas needed to be re-cleaned and he said he |
| 2016-05-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed table menus and paper menus lacking the disclosure footnote for the consumer advisory. showed pic the co |
| 2016-05-17 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed several packages of raw meat in retail cooler. meat was packaged using rop process approv |
| 2016-05-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of sanitizer solution used for holding damp cloths. sanitizer measured 0 ppm free chlorine. they had been made up yesterday. sanitizer solution used for sanitizing is he |
| 2016-05-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug in dumpster. |
| 2016-05-17 |
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. observed dust built up on wall behind 2 door upright cool |
| 2016-05-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks improperly stored. |
| 2016-02-29 |
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 cooked spaghetti, opened package of hot dogs and hard boiled eggs not datemarked as required. cdi-pic datemarked.3-501.18 discard |
| 2016-02-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed hamburgers and steak on the menu that can be cooked to order per pic. ensure menu has a consumer advisor |
| 2016-02-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabled spray bottle of floor cleaner on shelf. cdi-pic labeled. |
| 2016-02-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on drying rack above 3 compartment sink. |
| 2016-02-29 |
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 oils and bulk bins of spices not labeled as required. (repeat) |
| 2016-02-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the exterior and interior surfaces of refrigeration units and microwave with build up of debris and food smears. clean as necessary. |
| 2016-02-29 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on dumpster. (repeat) |
| 2016-02-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed axe deodorant on shelf above food preparation area. cdi-pic relocated. |
| 2015-10-12 |
9 |
3-201.12 food shall be obtained from an approved source that is regulated. observed sauces, and spices with no english on packaging as identifiers. cdi: pic showed invoices from distributor in nyc. distributor is working on bilingual labeling. |
| 2015-10-12 |
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. panko container bottom nested in flour container. cdi: flour discarded. sticker residue present on contain |
| 2015-10-12 |
27 |
8-103.12 conformance with approved procedures - p,pf commercially prepared corn beef chub vacuum packaged in house in deli case. facility has approval to vacuum package raw product only. cdi: pic voluntarily discarded and denatured product.incomplete tem |
| 2015-10-12 |
35 |
3-302.12 food storage containers identified with common name of food - c food shall be labelled with the common name in working containers if not readily identifiable such as pasta. two spice containers with no labels. |
| 2015-10-12 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c dead pests shall be removed from premises. light fixtures with dead bugs throughout facility. |
| 2015-10-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain equipment in good repair and working order. rusted shelves in double door refrigerator. repeat violation split gaskets on two reach in doors. deli case door seal damaged, water between two |
| 2015-10-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eat food shall be date marked after 24 hours. observed numerous chubs of deli meats and salads with no date labels. cdi: employee la |
| 2015-10-12 |
49 |
5-202.14 backflow prevention device, design standard - p provide a backflow device suitable for the pressure at the fixture. mop sink with hose connected and pistol grip sprayer attached and water running. water must be turned off when not in use or a p |
| 2015-10-12 |
52 |
5-501.114 using drain plugs - c drain plug absent from dumpster. replace.5-501.113 covering receptacles - c keep dumpster lids and doors closed. dumpster door open.5-501.13 receptacles - c provide a receptacle near each handwash area. no trash receptac |
| 2015-10-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non food contact surfaces shall be cleaned as often as necessary to preclude soil. all gaskets with mold and debris. container holding clean utensils in de |
| 2015-10-12 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c remove excess items and equipment that is not in use or pertinent to the operation. many items (food, equipment, trash) in back dry storage area not necessary to the operation. |
| 2015-10-12 |
54 |
6-202.11 light bulbs, protective shielding - c provide shielded bulbs in all food service areas. bulbs not shielded or protected at wait station for coffee and tea. |
| 2015-06-29 |
14 |
observed ice machine interior with biofilm. gave instruction to drain and give thorough 3-step cleaning. inside top of floor mixer needs thorough cleaning. |
| 2015-06-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf date mark all ready to eat foods that will not be used within 24 hours. observed multiple items without dates. |
| 2015-06-29 |
45 |
4-501.12 cutting surfaces - c observed meat cutting board with deep cuts and stains. gave instruction to resurface or replace. replace gaskets where needed and rusted shelving in refrigeration. |
| 2015-06-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 2-301.14 wash hands after activities that contaminate.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped |
| 2015-06-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed heavy build up on floors under and between equipment. observed heavy build up at floor drains.6-501.114 maintaining premises, unnecessary items and litter - c 6-501.114 discard items and lit |
| 2015-06-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed equipment in need of thorough cleaning. reachins, stove, prep tables and shelving. |
| 2015-01-29 |
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. observed floors, drains under sinks, walls and ceilings |
| 2015-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and build up in the bottom of the 2 door freezer, 2 door refrigerator, prep cooler, deli cases , door tracks on deli cases, inside drawers, |
| 2015-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous items with food debris or build up present. some of the items noted were the inside of the cryovac (ultravac uv 225) machine. this must be |
| 2015-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an open package of hot dogs or kosher franks stored under a flat of shelled eggs on the bottom of the 2 door refrigerator. item moved above eggs and other raw meats. |
| 2015-01-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at kitchen handsink. sign provided. |
| 2015-01-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified person in charge(pic). |
| 2014-09-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed soiled can-opener blade and soiled strainer. keep food contact surfaces clean. wash rinse and sanitize them within four hours of the start of use. -cdi items were removed for |
| 2014-09-03 |
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 |
| 2014-09-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal drinks set up on the food prep tables and food prep surfaces. -cdi items were moved. |
| 2014-09-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed items to be date marked fr |
| 2014-09-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed a significant freezer discharge causing a build-up of ice that could impact the food stored in the freezer. |
| 2014-09-03 |
27 |
8-103.12 conformance with approved procedures - p,pf observed the daily dishmachine log not being properly kept. observed the cryovac log not properly kept. -vr. the haccp plan must be followed exactly. keep all of the logs properly. |
| 2014-09-03 |
47 |
4-602.13 nonfood contact surfaces - c observed soiled cooler gaskets. |
| 2014-09-03 |
26 |
7-102.11 common name-working containers - pf observed unlabeled bleach and degreaser. -cdi bottles were labeled. |
| 2014-04-04 |
54 |
6-305.11 designation-dressing areas and lockers - c observed a radio set on a food prep table. keep personal items away from food prep and storage areas. |
| 2014-04-04 |
41 |
3-304.12 in-use utensils, between-use storage - c observed a container with no handle floating in a jar of pickles. do not use utensils without handles to dispense food. |
| 2014-04-04 |
37 |
3-307.11 miscellaneous sources of contamination observed dry goods foods stored open and exposed. open dry goods foods must be kept in containers with lids or in bags with resealable closures. -repeat the containers must be labeled to reflect what is in |
| 2014-04-04 |
30 |
the facility performes reduced oxygen packaging on a number of items. the reduced oxygen packaging may require a variance. -cdi by instuction; repeat, corrected during inspection; after discussion with susan cole of mchd regarding a previous inspection i |
| 2014-04-04 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf8-201.13 when a haccp plan is required - c this facility shall be required to have a haccp plan due to the reduced oxygen packaging procedures for cooked and raw meat products. the haccp plan and varienc |
| 2014-04-04 |
26 |
7-201.11 separation-storage - p observed bottle of bleach to be left on the drain board of the food prep sink. do not leave such chemicals on the food sink. all toxic chemcials must be put back into the proper storage areas once they are used. |
| 2014-04-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition observed some soup (3/27), cooked noodles (3/25), sauce (3/16) to be in coolers but past the 7 day hold time. -cdi c. elmore directed that these ite |
| 2014-04-04 |
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 |
| 2013-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionobserved some rop meats not properly date mark |
| 2013-12-10 |
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 |
| 2013-12-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed potatoe cutter and can-opener blade left soiled. -cdi items were removed or marked for cleaning. |
| 2013-12-10 |
27 |
8-201.13 when a haccp plan is required this facility shall be required to have a haccp plan due to the reduced oxygen packaging procedures for cooked and raw meat products. -cdi after discussion with susan cole of mchd regarding the previous inspection |
| 2013-12-10 |
4 |
2-401.11 eating, drinking, or using tobacco observed personal drink stored improperly on table. -cdi drink was moved. |
| 2013-12-10 |
33 |
3-501.13 thawing observed frozen meat items set out on the counter at room temperature. this is not a proper thawing method. items must thaw under running water, in a cooler, or as part of the full cooking process. |
| 2013-12-10 |
37 |
3-307.11 miscellaneous sources of contamination observed improperly stored raw eggs. observed dry goods foods stored open and exposed. open dry goods foods must be kept in containers with lids or in bags with resealable closures. the containers must b |
| 2013-12-10 |
30 |
the facility performes reduced oxygen packaging on a number of items. the reduced oxygen packaging may require a variance. -cdi by instuction; repeat, corrected during inspection; after discussion with susan cole of mchd regarding the previous inspection |
| 2013-07-31 |
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 |
| 2013-07-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved 1 container of raw sweetbreads (beef) stored over fully cooked items and also over other lower cook temperature items. -cdi items were moved to proper storage. |
| 2013-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved proper date marking for most items, but not all. any ready-consume-item that requires time/temprature control must be date marked. this incl |
| 2013-07-31 |
27 |
8-201.13 when a haccp plan is requiredthis facility shall be required to have a haccp plan due to the reduced oxygen packaging procedures. -cdi by instruction. repeat |
| 2013-07-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved tongs that were soiled stored as clean. observed can-opener blade left soiled. -cdi items were removed for cleaning. |
| 2013-07-31 |
33 |
3-501.13 thawingobserved chicken thawing in standing water. this is not a proper thawing method. items must thaw under running water, in a cooler, or as part of the full cooking process. |
| 2013-07-31 |
37 |
3-307.11 miscellaneous sources of contaminationobserved rice and sugar to be stored in bags open and exposed. open dry goods foods shall be store in containers with lids or in bags with resealable storage. observed food being worked with at the 3 compart |
| 2013-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved some soiled gaskets and also soiled cooler surfaces. ensure that the food service areas are kept clean and in good order. |
| 2013-07-31 |
30 |
the facility performes reduced oxygen packaging on a number of items. the reduced oxygen packaging may require a variance. -cdi by instuction; repeat, corrected during inspection; repeat, corrected during inspection8-103.11 documentation of proposed varia |
| 2013-06-17 |
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 |
| 2013-06-17 |
4 |
observed personal drink set on a cutting board next to the food. personal drinks shall be stored away from the food; utensils; and customer items. drinks shall be stored in a container with a lid and a straw. -cdi drink was moved. |
| 2013-06-17 |
13 |
observed raw meat stored over vegetable and lower cook temperature items in the walk-in cooler. observed eggs that were going to the trash to be stored over other lower cook temperature items. the eggs expired in may. discard the eggs and do not store |
| 2013-06-17 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-06-17 |
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 |
| 2013-06-17 |
21 |
observed numerous items to be without date marks.-cdi items were marked with their date. ensure that date marking and proper discard are practiced. items may only be kept for 7 days at 41f or less; or 4 days at 42f-45f. any ready-consume-item that require |
| 2013-06-17 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.observed unlabeled bottle of chemical. -cdi bottle |
| 2013-06-17 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes: (a) a statement of the proposed |
| 2013-06-17 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf (a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf (b) curing food; pf ( |
| 2013-06-17 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306.observed discarge from the roof of the freezer to be impacting the packaged food stored below it. do not allow this discharge to |
| 2013-06-17 |
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 staff member to be cooking with while wearing a wrist watch. |
| 2013-06-17 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-17 |
40 |
a) except as specified in ? (b) of this section and except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contam |
| 2013-06-17 |
44 |
ensure that staff members are washing hands in-between tasks and that they are changing gloves in-between tasks as required to prevent cross contamination. |
| 2013-06-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed prep cooler interior to be soiled. |
| 2013-06-17 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-03-28 |
1 |
observed no documentation of approved training for the person in charge (pic). -cdi by instruction. the pic was made aware of the training requirement. a) at least one employee who has supervisory and management responsibility and the authority to direct |
| 2013-03-28 |
21 |
observed items improperly date marked. observed 1 item marked 2/21/13. -cdi items were marked for discard. ensure that date marking and proper discard are practiced. items may only be kept for 7 days at 41f or less; or 4 days at 42f-45f. any ready-co |
| 2013-03-28 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch.observed can-opener blade to be left soiled. observed label residue left on containers. -cdi items marked for cleaning. |
| 2013-03-28 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes: (a) a statement of the proposed |
| 2013-03-28 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf (a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf (b) curing food; pf ( |
| 2012-12-10 |
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 some handsinks not to have signs. provide handwashing signs at al |
| 2012-12-10 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in the women's room. |
| 2012-12-10 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed food items stored on the cooler floor. this was noted on the previous inspection. do not store food items on the floo |
| 2012-12-10 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2012-12-10 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2012-12-10 |
21 |
the facility is not properly date marking as required. the facility must date mark items and discard after the appropriate period of time. -cdi by instruction. |
| 2012-12-10 |
14 |
observed chlorine sanitizer to be at the improper strength. the sanitizer was too strong. -cdi sanitizer bottle was removed. |
| 2012-12-10 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch.observed a can-opener blade left soiled but stored as clean. -repeat observed interiors of tea nozzle soiled with mold. -cdi items were removed for cleaning. |
| 2012-12-10 |
1 |
observed no documentation of approved training for the person in charge (pic). -cdi by instruction. the pic was made aware of the training requirement. |