| Violation Date |
Code |
Description |
| 2018-12-19 |
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 areas of walls in front service area scuffed by bread bins in need of re-paint |
| 2018-12-19 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed condiment / dressing bottles wet stored in bus tub with standing water in bottom. stand vertically on drying rack until dry before tran |
| 2018-12-19 |
14 |
repeat4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specificati |
| 2018-08-30 |
53 |
no points deducted: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 on the ceiling and ceilin |
| 2018-08-30 |
45 |
4-501.11 maintain equipment in good repair. **verification required*observed the unit by the rolling oven not holding temp. the thermometer in the bottom of the unit is reading 56f. |
| 2018-08-30 |
39 |
repeat: 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed wet cloths sitting on the counter tops. cdi- took to the back. |
| 2018-08-30 |
38 |
repeat: 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed some of the employees prepping food without hair restraint. |
| 2018-08-30 |
36 |
no points deducted:6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies near the coffee maker area. provide pest control. |
| 2018-08-30 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p-observed all of the potentially hazardous items in the make station by the rolling oven at 49-51f. per the pic, the unit was stocked less than 2 hours ago. items were placed in t |
| 2018-08-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p *verification required*observed pink buildup inside of the ice machine. clean. |
| 2018-08-30 |
8 |
no points deducted:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food in the drains of the handsink. cdi- cleaned out. |
| 2018-06-27 |
20 |
repeat: observed pans of diced tomatoes at 50, pans of lettuce at 53f, pans of bagged chicken at 54-59f, and pans of turkey at 53f. cdi- all were opened up and separated and placed in the walkin freezer. the temps now are 41-44f.3-501.16(a)(2) maintain tc |
| 2018-06-27 |
31 |
repeat: observed containers of cut tomatoes in the walkin cooler tightly wrapped at 50f. cdi- unwrapped.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 |
| 2018-06-27 |
38 |
repeat: observed some of the employees prepping food without hair restraint. cdi- placed on hats.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2018-06-27 |
39 |
observed several wet cloths sitting on the counter tops. cdi- placed in the sanitizer buckets.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2018-02-08 |
53 |
no points deducted: observed buildup on the floor under the tea urns on the front line and under the soda dispenser boxes. clean.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent co |
| 2018-02-08 |
47 |
-observed residue and buildup on the tops of the salad dressing squeeze bottles. clean.-observed buildup, residue, and debris in the salad make station and the bottom of the other make stations. clean.4-601.11(c )/4-602.13 keep the equipment clean to avoi |
| 2018-02-08 |
38 |
no points deducted: observed an employee begin wrapping sandwiches without a hair restraint. cdi- hat was put on.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2018-02-08 |
31 |
-observed pans of salad in the bottom of the leaf lettuce make unit tightly wrapped at 57f. cdi- made this morning- vented and placed in the walkin cooler. -observed grab and go salads at 50f. cdi- vented and moved to the freezer.3-501.15 quickly cool fo |
| 2018-02-08 |
26 |
repeat: observed a small unlabeled container stored by the smoothie machine. per the pic, it is sanitizer. cdi- relocated the bottle and informed the pic to label all chemicals.7-102.11 label working containers of toxic materials such as cleaners and sani |
| 2018-02-08 |
20 |
-observed spring mix lettuce in the salad make station at 50f. stacked too high. cdi- removed top layer.-observed a catered salad in the cooler in the back office at 49f. *unit's thermometer reading 50f. do not use unit for potentially hazardous foods unt |
| 2018-02-08 |
18 |
no points deducted: observed quinoa placed in the cooler on a sheet pan at 174f (8:56am), checked again at 9:50am and the temp was at 79f in areas and 159f in others. cdi- quinoa was split and placed onto 2 sheet pans.3-501.14(a) quickly cool cooked foods |
| 2018-02-08 |
4 |
no points deducted: observed an uncovered employee drink stored on a shelf over condiments. cdi- discarded.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2017-10-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed food debris on slicer. pic stated that it has not been used today. |
| 2017-10-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed pitcher of milk for coffee |
| 2017-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle believed to be sanitizer, unlabeled. cdi: chemical pured out. pic advised to label all bottles containing items not easily identifiable. |
| 2017-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on vent for ice machine.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed dus |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed cabinet door hinge to not be anchored. door is unable to be opened safely. |
| 2017-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths in bucket with 0ppm sanitizer. cdi: bucket refilled to proper concentration. |
| 2017-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two containers wet nested together. cdi: items separated. |
| 2017-04-13 |
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 handles of tongs stored in lettuce. cdi: tongs moved out of product. |
| 2017-04-13 |
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 watch on wrist. |
| 2017-04-13 |
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 melons cooling in walk in while tightly wrapped. cdi: melons vented. |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced chicken, and lettuce in prep coolers holding above 45f. cdi: lettuce cooled properly, and chicken was discarded. repeat violation |
| 2017-04-13 |
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 cut melons in the cooler cooling at a rate of 0f per minute. cdi: melons properly vented to cool at faster rate. |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one sticker on a pan nested in another pan. cdi: sticker removed. |
| 2017-04-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by cart with dirty dishes in the back kitchen. cdi: cart relocated. |
| 2017-02-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up. pic stated that ice machine is cleaned every 3-4 weeks. recommendation to increase cleaning frequency. |
| 2017-02-08 |
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 soup being reheated for 1 hour and 55 min at 109f. cdi: soup placed in oven for rapid reheating. soup at 135f with |
| 2017-02-08 |
20 |
-3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some mixed greens over stacked in cooler. overstacked greens holding above 45f. cdi: greens removed for rapid cooling. |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan in reach in catering cooler with heavy dust accumulation as well as cord to conveyer toaster with excessive dust and debris. |
| 2017-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on surfaces throughout facility. observed wet cloth stored in 50ppm quat sanitizer. cdi: wet cloths removed and placed in sanitizer buckets. sani |
| 2016-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minimal number of pans with visible food debris . cdi removed to rewash. -0 points- |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 1 and prep unit 3 in need of replacement. |
| 2016-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-05 |
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 chicken cooling in large volume container covered with plastic. cdi rem |
| 2016-10-05 |
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 cooling in walk in at improper rate see temperature chart. cdi changed method to faclitate proper cooling. |
| 2016-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed small stand where hot plate to cook eggs is located block access to handwash. cdi pic will move location of this station to allow access to handsink. -0 poin |
| 2016-06-02 |
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 chilli reheated greater than two hours prior to inspection at 85 degrees. cdi product discarded. |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on milk cooler in front counter area. -0 points- |
| 2016-01-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front prep sink and rear prep sink faucets leaking. drain on rear handwash slow. -0 points- |
| 2016-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on front prep units and shelving in walk in and clean dish rack in need of cleaning. |
| 2016-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager up front prepping sandwhiches without hair restraints. |
| 2016-01-20 |
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 catering trays o |
| 2016-01-20 |
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 soups reheating using slow rise method in hot holding unit approximately 1 hour still below 50 degrees . cdi by in |
| 2015-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic and metal containers and bowls soiled with food debris. repeat. |
| 2015-10-16 |
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 goat cheese, boiled eggs, feta cheese, and cooked peppers without dates. observed inconsisitent |
| 2015-10-16 |
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 facility cooling containers of lettuce, tomatoes, chicken salad, egg sala |
| 2015-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cole slaw, lettuce, pepperoni and turkey in different prep tops over night above 45f. facility stated they did not have food sitting out and it was only inside of unit. lettuce |
| 2015-10-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed facility with no test strips to check quat sanitizer. verification required. |
| 2015-10-16 |
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 facility storing scoops and utensils in small metal containers with wat |
| 2015-06-18 |
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 stored between prep units that was soiled in cracks, and utensils |
| 2015-06-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employees prepping unwashed tomatoes. cdi tomatoes washed and prep continued. |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two prep units with an ambient air temperature of 50f and holding foods above 45f. cdi items from overnight discarded and units turned down and temperature decreased. |
| 2015-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed turkey sausage at 116f. cdi item reheated. |
| 2015-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic covers, untensils, and can opener soiled with debris. cdi items moved for cleaning. repeat.4-602.11 clean the equipment and utensils used wit |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans in walk in unit covered with dust. |
| 2015-01-23 |
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 facility with chicken breast and pasta mixes tightly covered while coolin |
| 2015-01-23 |
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 green peppers and chicken salad without dates. artichoke dip and pimento cheese, that comes from east blvd location, dated |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic covers, metal containers, two knives, and the ice machine. cdi items moved to sink, ice machine cleaned. |
| 2014-08-12 |
31 |
3-501.15 cooling methods - pf. 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 pasta in cooler covered while cooling. cdi |
| 2014-08-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. maintain access to handsinks. handsinks may only be used for handwashing. observed back hand sink blocked by garbage cans. cdi containers moved. |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods holding at 50f and above in main salad prep u |
| 2014-08-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked near all dishes area. repeat. |
| 2014-03-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils and equipment shall be fully air dried before stacking. observed metal containers on dish rack that are wet stacked. |
| 2014-03-20 |
35 |
3-602.11 food labels - pf. foods shall be labeled with common name, ingredients, net weight, address of distributer, and allergens. observed salads, and wraps in reach in cooler, that is accessible to customers, without allergens listed on labels. verific |
| 2014-03-20 |
34 |
4-302.12 food temperature measuring devices - pf. thermometers shall be small diameter probe to accurately temp thin masses. observed no thin probe thermometer in facility. verification required. |
| 2014-03-20 |
31 |
3-501.15 cooling methods - pf. foods should be cooled in shallow metal containers or speed racks in small portions. observed chicken pieces in individual bags tightly packed in deep metal containers in prep unit and chicken pieces tightly packed in cooler |
| 2014-03-20 |
26 |
7-102.11 common name-working containers - pf. bottles of toxic substances shall be labeled with chemical common name. observed spray bottle of bleach and sanitizer not labeled in the storage closet. repeat. |
| 2014-03-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all phf/rte foods shall be 455-41f and below. observed pimento cheese in prep cooler at 54f. cdi item discarded. |
| 2014-03-20 |
18 |
3-501.14 cooling - p. phf/rte foods shall be cooled from 135f to 70f in 2 hours, and 69f to 45f or below in 4 hours. observed chicken pieces in the facility at 51-60f and pea salad at 53f. cdi facility placed some pans in the cooler and the rest of chicke |
| 2014-03-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed two plastic containers soiled with residue. cdi items moved to sink for washing. |
| 2014-03-20 |
6 |
2-301.14 when to wash - p. employees shall wash hands between glove changes. observed an employee change gloves without handwashing. cdi employee washed hands. |
| 2013-08-12 |
19 |
maintain hot foods at 135f or greater. observed sausage at 120f and chili at 80f. cdi, both reheated to 165f in the oven as they had not been in service long. |
| 2013-08-12 |
21 |
artichoke dressing made at the east blvd location is date marked for 30 days. provide information on why this product does not require 7 day date marking or date mark for 7 days if held at 41f or below. manager agrees to label for 7 days or provide info |
| 2013-08-12 |
26 |
label all chemical bottles. observed unlabeled sanitizer bottles. cdi. |
| 2013-08-12 |
31 |
facility had tightly covered product such as tuna which was made this morning at 70f. also, cut tomatoes, cut melons, ect. use effective and approved cooling methods to cool these products. cdi, vented. |
| 2013-08-12 |
35 |
packaged food shall include name and place. currently only the name is on the labels for packaged salads, sandwiches, ect. |
| 2013-04-04 |
20 |
maintain cold foods at 45f or below. observed cut leafy greens as high as 54f as they were overflowing out of the container in the cold holding unit. cdi. |
| 2013-04-04 |
14 |
maintained sanitizer at approved concentration levels. 200 ppm for quat or as otherwise specified on the chemicals label. sanitizer in use on the line was observed at 0 ppm. cdi. |
| 2013-04-04 |
6 |
employee must wash hands before donning gloves to work with food. observed a few employees were just donning gloves after coming from other tasks and then handling food. hand washing is required. cdi. |
| 2013-02-11 |
39 |
facility shall store wiping cloths in sanitizer between uses. observed wiping cloths sitting on cutting boards and equipment. |
| 2013-02-11 |
26 |
all chemical containers must be labeled. label in use containers with the common name. observed one spray bottle was unlabeled. cdi. |
| 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. ensure date marks follow food prepared on friday for the 4 |
| 2013-02-11 |
20 |
maintain cold food at 45f or below. observed sandwich and salad coolers holding toppings and deli meats and mixes at 43-52f. items were put into the bottom of these coolers to cool and repair was called. |
| 2013-02-11 |
14 |
maintain sanitizer at approved levels. observe facilities in use sanitizer bottles at 0-100 ppm. cdi by refilling from the dispenser. |
| 2013-02-11 |
6 |
employees must wash hands before they work with food or put on gloves to work with food. observed about half the staff was compliant and half was not. cdi by instruction. manager agrees to give his staff additional instruction on handwashing. |