| Violation Date |
Code |
Description |
| 2018-07-11 |
45 |
4-501.12 cutting surfaces - c - observed cutting board equipment for bread with some heavy scratches scarring. cdi, operator voluntarily discarded equipment while on-site. |
| 2018-07-11 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen stored on ground near 3 compartment sink. |
| 2018-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on counter and prep surfaces in facility. |
| 2018-07-11 |
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 ham prepared yesterday in container according to pic and not date marked. observed several foo |
| 2018-07-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed onions and mushrooms located above ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2017-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket on walk in cooler with pink staining and mild residue on inner surface. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed badly torn gasket on walk in freezer in need of replacement. |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two soups holding between 127f and 129f in hot wells adjacent to coffee machine. unit had been accidentally turned off during lunch rush. facility has a good grasp on the rest |
| 2016-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - ensure the plastic of the lids covering the pans are changed out as often as necessary to prevent build up. does not directly contact food. / gaske |
| 2016-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed several wet towels stored on prep tables. |
| 2016-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs reading 117-131f. cdi - meatballs reheated to read 165-172f. |
| 2016-11-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towel at hand sink in back kitchen. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed hand sink |
| 2016-11-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0pts - pic did not have cfpm certification. certified manager arrived when walk through was completed. pic with certification shall be present during all hours of operatio |
| 2016-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean drink machine nozzles. |
| 2016-02-22 |
43 |
4-502.13 single-use and single-service articles may not be reused. temporary cover for prep unit must be non absorbant and easily cleanable. plastic ripped. discontinue storing prep lid on floor. |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean door gasket on walk in cooler door. pink and black discoloration observed. |
| 2015-06-30 |
45 |
general comment4-501.11 maintain equipment in good repair. observed one split gasket on prep cooler door. replace. |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce filled above the crisp line and holding at 54f from the night before in the flip top unit. cdi - out of temp lettuce discarded. discussed with staff about not overstocking produc |
| 2014-11-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed a food employee wear the same gloves to go into the back of the restaurant and change sanitizer and then make a sandwich for a customer wearing the s |
| 2014-04-08 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths shall be held in sanitizer between uses. observed wet wiping cloths were not held in sanitizer. |
| 2013-07-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-07-12 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-12 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . |
| 2013-03-25 |
39 |
3-304.14-containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utens |
| 2013-03-25 |
1 |
2-102.12- 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. observed no certified food protection manager. instructio |
| 2012-10-22 |
45 |
4-202.16-observed floor clutter and boxes stored on floor storage making cleaning of floors difficult. |
| 2012-10-22 |
39 |
3-304.14-observed wet wiping cloth stored on prep counter. cdi-wiping cloth was put in a bucket of sanitizer. |
| 2012-10-22 |
1 |
2-102.12-observed no certified food protection manager. instruction given. |