| Violation Date |
Code |
Description |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk in door latch not working. observed walk in cooler door unable to close completely. observed gap between door and door frame. observed thermometer reach a max temp of 41f, observed food temperature |
| 2018-11-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees making sandwiches without hair restraints. repeat |
| 2018-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink with concentration less than 200ppm quat. cdi, sanitizer refreshed. |
| 2018-11-28 |
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 food employee done gloves to handle ready to eat foods, direct |
| 2018-11-28 |
1 |
2-102.12 certified food protection manager - c observed pic was not a certified food protection manager. |
| 2018-02-21 |
38 |
repeat: 0.5 pts -2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees making sandwiches without hair restraints. |
| 2018-02-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 1 pt - observed boxes of tomatoes, green peppers, and sliced turkey on the floor inside walk-in cooler. |
| 2018-02-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. - 1 pt - observed quat sanitizer at 3-compartment sink well above 400ppm and too toxic for fcs. cdi: sink dumped and refilled with sanitizer at proper concentration. |
| 2018-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. 1.5 pts - observed meatballs measuring 117 deg f and cheddar broccoli soup measuring 132 deg f in steam well. cdi: both reheated; meatballs to 145 deg f and soup to 135 deg f. |
| 2017-10-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed no persons present with certified food manager's certificate. |
| 2017-10-26 |
2 |
general comment: 0 pts.2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p. observed employees present with no knowledge of employee health policy. cdi: employee health posters given out in spanish and english; |
| 2017-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. 1.5 pts. observed quat sanitizing solution in 3-compartment sink and spray bottle at 50ppm. cdi: both changed out and corrected to 200ppm. |
| 2017-10-26 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing sandwiches without proper hair restraint. |
| 2017-10-26 |
45 |
repeat: 1 pt.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 salad mixing bowls that are pitted being used for salads. |
| 2017-01-26 |
45 |
general comment: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. -pfobserved salad mixing bowls that were pitted. |
| 2017-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some black plastic food containers wet stacked at dish area. |
| 2017-01-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved two chemical bottles not labeled. cdi: labeled on site. |
| 2017-01-26 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple items inside sandwich prep table held at 45f-48f. cdi: items moved out and transferred to walk-in cooler and some products stored in reach-in line cooler. verificatio |
| 2016-07-08 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach inside walk-in freezer. continue to use effective pest control. |
| 2016-07-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 spray bottles not labeled. 2 were water and 1 was quat sanitizer. cdi - bottles labeled during inspection. |
| 2016-07-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 employee drinks stored on prep surfaces. cdi - drinks were relocated. |
| 2016-02-19 |
8 |
general comment - 6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap available at handsink at back of kitchen. cdi - by providing. |
| 2016-02-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food with bracelets on. |
| 2016-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of tomatoes being stored over top of open trash can. observed a bag of red onions stored on the floor of kitchen. |
| 2016-02-19 |
54 |
repeat - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed cell phone, notebook, and other personal items stored on prep table and on top of single service items at back. |
| 2015-08-21 |
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 including purse, cell phone, food containers, tablet, etc. stored with packaged food and single service items on b |
| 2015-08-21 |
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. -pfobserved scored salad bowls stored at front line on top of microwave. pic indicated that th |
| 2015-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some pans stacked wet on drainboard of 3-comp sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the fl |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food items inside reach-in cooler on front line > 45f (seem temp chart). cdi - all food items moved to walk-in cooler during inspection. service call was placed. verifica |
| 2015-04-16 |
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 buildup on the thermometer body casing. |
| 2015-04-16 |
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 3 heavily scored white plastic bowls that are used for making salads. facility |
| 2015-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked while wet above the 3 compartment sink. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of shredded mozzarella cheese at 49f on the serving line. cdi by placing cheese in the walk in cooler for rapid cooling. |
| 2014-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 plastic containers stacked while wet. |
| 2014-10-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2014-10-14 |
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 two cracked plastic containers used for storing meatballs. cdi by discarding bo |
| 2014-04-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c. clean equipment and utensils shall be air dried before being stacked. observed 6 plastic containers stacked while wet. |
| 2014-04-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. quat sanitizer shall have a concentration between 200-400ppm. observed one quat sanitizing bottle with a concentration between |
| 2014-04-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c. an employee shall eat and drink in designated areas where contamination of equipment, food, utensils, linens, and single use items cannot occur. observed a beverage container stored on a sheet pan in a pr |
| 2013-07-30 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equpiment in good repair. observed quat dispensing unit not functioning properly. |
| 2013-07-30 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingkeep single service in original plastic packaging when stored. observed 1 stack of catering trays removed from packaging and collecting some food debris.4-9 |
| 2013-07-30 |
34 |
. 4-302.12 food temperature measuring devicesa small diameter pobe thermometer shall be provided to measure the temperature of food. observed an infrared thermomter but no small diamter probe thermometer available to measure thin masses such as philly ch |
| 2013-07-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed quat sanitizer not properly dispensing sanitizer at proper concentration. cdi, ope |
| 2013-07-30 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site with certification. cdi by instruction. repeat |
| 2013-01-07 |
2 |
general comment- observed no employee health policy. information left for pic. |
| 2013-01-07 |
43 |
maintain single service items protected. observed single service cups on front counter with lip of cup exposed to public. maintain cups pushed down in dispenser to cover lips. |
| 2013-01-07 |
42 |
maintain proper air drying before tight stacking. observed several wet stacked pans in clean dish area. |
| 2013-01-07 |
1 |
observed pic with no certification. |