| Violation Date |
Code |
Description |
| 2018-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to dry storage shelving throughout the kitchen. have cleaned. repeat. |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. it is no longer easily cleanable and needs to be replaced. *not a repeat violation. the dish machine noted on the last inspection is working properly today. |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on counters when not in use. ensure wet cloths are kept in a sanitizer bucket when not in use, put into laundry, or keep dry and clean. |
| 2018-10-23 |
20 |
no violation today, 0 points deducted.beginning january 1, 2019 cold holding temperatures will drop to 41f or below. several coolers will need to be lowered in temperature to meet new requirements. during todays inspection, it was noted that the walk in |
| 2018-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage being kept out of temperature control on the prep counters. the product started out at 137f and was slowly dropping in temperature throughout inspection. cdi-the thr |
| 2017-12-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee taking payment at register, use sanitizer and don gloves. cdi food employee stopped and directed to |
| 2017-12-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (mushrooms and tomatoes being stored over ready to eat foods (cooked chicken 2 pans). cdi rearranged storage order so that unwashed produce was below ready to eat. |
| 2017-12-15 |
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 beef meat date marked for 12/1. observed pack of bologna without a sticker. cdi gyro meat was di |
| 2017-12-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed main cook wearing a bracelet while performing food preparation. make sure food employees remove jewelry prior to beginning food prep |
| 2017-12-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket being stored on top of can foods and single service bags. cdi sanitizer bucket was moved to lower shelf. |
| 2017-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine not operating. make sure to keep in good repair. **food establishment is using single service for dine in guests. due to food establishment serving catering orders and having significant am |
| 2017-12-15 |
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 shelving in reach in units and walk in cooler. observed food debris on nonfood portion of slicer. make sure to increase cleaning freq |
| 2017-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathroom. make sure to have nonabsorbent tiles so they are smooth and easily cleanable. |
| 2017-12-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed more than 6 knives being stored clean at food preparation sink while chicken was being rinsed, and portion up. cdi pic w |
| 2017-08-04 |
46 |
4-603.16 rinsing procedures - c washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by having a distinct separate water rinse from washing and before sanitizing |
| 2017-08-04 |
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 wearing watches while performing food preparation/dispensing. make sure food employees remove all jewelry other than a |
| 2017-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer not been used today with food debris on it. cdi pic will have slicer broken down to be wash, rinse and sanitized. |
| 2017-08-04 |
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 dish employee going from dirty to clean without washing hands. |
| 2017-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p upon entrance to food establishment, observed several catering orders taking place where food was being left ot on the counter due to lack of space for storage in oven. observed 3 large |
| 2017-05-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have a designated area to eat, drink or use tobacco. observed closed employee beverage being stored on top of canned products and spices below bread toaster. cdi pic removed drink. repeat. |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon entrance to food establishment, observed several catering orders taking place where food was being left out on the counter due to lack of space for storage. observed 2 large metal b |
| 2017-05-02 |
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 catering lnches in walk in cooler reading above 45 degrees; 3 platters of |
| 2017-05-02 |
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 squeeze bottles containing aqeous soltuions and oil not labeled. make sure to label all working containers of food/food in |
| 2017-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed catering orders on the floor in walk in cooler; containers of salad etc. cdi items were moved off the floor. |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on first reachi-in unit upon entrance at food establishment. observed rusted shelves throughout. keep in good repair. repeat.4-501.12 resurface or replace cutting surfaces that can no longe |
| 2017-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinks being stored on top of food at the facility. observed drinks in reach in unit above food establishment food ingredients. cdi all items wer |
| 2017-02-02 |
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 employee not using a protective barrier when turning off faucet. cdi informed food em |
| 2017-02-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed product such as strawberries, blueberries and mushrooms being stored above cooked split eggs and potatoes. cdi explained to pic that all unwashed produce needs to be moved |
| 2017-02-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer when entering food establishment. verification required. |
| 2017-02-02 |
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 squeeze bottles of aqeuos solution not label. make sure to label all working containers of food. |
| 2017-02-02 |
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 3 pans of chicken and potatoes on the counter cooling when entering food e |
| 2017-02-02 |
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 wearing watch while doing food preparation. |
| 2017-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with chlorine solution reading less than 50 ppm. cdi sanitizer bucket dumped and filled with chlorine solution greater than 100 ppm. |
| 2017-02-02 |
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 single service ramekin being used for a utensil. make sure to use utensi |
| 2017-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on first reach in unit when entering food establishment. make sure to keep equipment in good repair.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily c |
| 2017-02-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed catering food in containers being stored on floor. food must be stored at least 6 inches off the ground. |
| 2016-09-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing a hair restraint while working with food. repeat. |
| 2016-09-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean thermometer before use and before storage. observed thermometer used without cleaning first. cdi items cleaned. |
| 2016-09-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle walk in door and return to food prep and another employee crack eggs and handle rte food with gloves. cdi hands washed and gloves cha |
| 2016-09-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee dump drink in handsink. cdi handsink cleared out. |
| 2016-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored with and on top of food for the facility, and cell phone stored on canned goods. cdi items moved. |
| 2016-06-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine that was unable to turn strip black. verification required. facility will use 3 comp sink until unit fixed. 4-601.11(a) equipmen |
| 2016-06-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw philly steak stored above precooked chicken and sausage in reach in unit. cdi item relocated. |
| 2016-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed front unit near grill holding at 48f and holding foods above 45f. cdi thermostat was too high and turned down to allow foods to cool. temperatures in temp chart. |
| 2016-06-03 |
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 lettuce and tomatoe overstacked and cooling in prep top and chicken salad |
| 2016-06-03 |
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 country ham held over 7 days, salami not dated, corn beef and pastrami had date when placed in |
| 2016-06-03 |
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 handling food while wearing a bracelet. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from c |
| 2016-02-04 |
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 hashbrownsthat were in a deep plastic container and covered. cdi item pla |
| 2016-02-04 |
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 chili and pastrami roast beef that was not dated. cdi items dated. |
| 2016-02-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee wear gloves to go in walk in and head back for food prep. cdi gloves changed and hands washed. |
| 2015-10-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on two prep units in need of replacement or resurfacing. -0 points- |
| 2015-10-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one wiping cloth on counter should be stored in sanitizer and sanitizer bucket with no measurable concentration of chlorine in two buckets. |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce at 56 degrees and tomatoes at 50 degrees . cdi took to walk in to cool see chart above. |
| 2015-10-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee turn faucet off with clean hands use towel to turn faucets back off. cdi corrected by instruction. -0 points- |
| 2015-06-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed thermometer that was used without being cleaned. cdi thermometer cleaned. |
| 2015-06-26 |
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 bologne, macaroni pasta, and cole slaw not dated. cdi items discarded. repeat. 3-501.18 discard the food requiring date labels onc |
| 2015-06-26 |
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 hashbrowns tighly covered in a plastic container. cdi hashbrowns split in |
| 2015-01-22 |
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 frp wall cobering trim at can wash has split and come loose. |
| 2015-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep cooler closest to ice machine. observed undercounter cooler located in front serving area not in use as it is not working. |
| 2015-01-22 |
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 for hard boiled eggs, baked beans, cooked gyro meat slices, and shredded cabbage. all were reported to have been p |
| 2015-01-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed one bucket of sanitizer measuring 0 ppm free chlorine (bleach). cdi - remade to 50-100 ppm strength. |
| 2014-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cuting board at flip top prep unit. cdi- relocated to sanitizer. |
| 2014-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food debris on back of slicer blade. cdi - cleaned during the inspection.4-501.114 maintain sanitizer at correct concentrations. -p bucket of sanitizer tested |
| 2014-03-17 |
8 |
6-301.14 handwashing signage - observed no hand wash sign at the kitchen hand sink. sign provided |
| 2014-03-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - observed bus tub with flats of eggs removed from prep cooler after breakfast with bologna and cooked sausage in the same container. don't store together, items separated duri |
| 2014-03-17 |
31 |
3-501.15 cooling methods - observed items such as baked chicken, potato salad, pasta salad and soup either sitting out cooling, covered tightly with plastic wrap in walk-in or in too large of a container. chicken,sitting out, was put in the walk-in cool |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding - maintain cold food at 41f or less. observed pasta salad 54f and potato salad 62f in the top of the prep cooler. items were made this morning a |
| 2013-07-02 |
39 |
3-304.14 ensure all wet siping clothes are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-07-02 |
31 |
.ensure that proper methods are being used for cooling tcs foods. observed cut lettuce cooling in top of prep cooler, cdi by moving. use walk in cooler for cooling. |
| 2013-07-02 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include inclosure and reminder. observed incorrect disclosure on menu board, no consumer advisory on print menu. cdi by instruction. |
| 2013-07-02 |
21 |
3-507.17 ensure all foods that are time/temperature control for safety(tcs) and ready to eat are properly date marked. observed open milk, chili, cut lettuce, turkey, etc with no date marking, cdi by instruction. |
| 2013-07-02 |
14 |
ensure chlorine sanitizer is maintained at proper concentrations at all times. observed sanitizer wear in sink and in bucket. cdi by instruction. ensure high temperature sanitizing dish machine is functioning properly. observed machine must be run 4 times |
| 2013-07-02 |
2 |
2-201.11 ensure facility has an approved employee health policy. observed incomplete knowledge of employee health policy. cdi by instruction. |
| 2013-07-02 |
1 |
2-101.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-01-28 |
34 |
provide approved thin probe thermometer properly calibrated for checking food temperatures. observed no thin probe thermometer; only dial thermometer not properly calibrated available; cdi by instruction. |
| 2013-01-28 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk; prepared barbecue with no date marking; cdi by instruction. |
| 2013-01-28 |
14 |
ensure that chlorine sanitizer is maintained at proper concentrations at all times. observed sanitizer weak in sink and in buckets; cdi by changing. ensure all utensils and equipment remain clean to sight and touch. observed food debris on a few scoops |
| 2013-01-28 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed one employee switching gloves without washing hands; cdi by instruction. |
| 2013-01-28 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2012-10-05 |
21 |
3-501.17 ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed multiple items; inlcuding open containers of cut leafy greens; american cheese; cooked rice; chicken; boiled eggs; etc. with no date marking. |
| 2012-10-05 |
6 |
ensure hands are properly washed as often as necessary to prevent cross contamination. observed employee cracking eggs and then switching duties without washing hands; cdi by instruction. |
| 2012-10-05 |
23 |
provide appropriate consumer advisory for foods that are to be served raw or undercooked. facility is currently serving eggs cooked to order. observed no consumer advisory; cdi by instruction. |
| 2012-10-05 |
6 |
ensure all hands are properly washed in dedicated handsink. observed employee washing hands in three compartment sink; cdi by instruction. |
| 2012-10-05 |
39 |
ensure all wet wiping cloths are stored in sanitizer bucket between uses. observed wet wiping cloth stored on counter. |
| 2012-10-05 |
37 |
ensure all food on display is protected from contamination. observed pancakes on counter in chaffing dish that is not protected from customers; cdi by covering. advise to keep chaffing dish on back counter or use effective covers or other means to prote |
| 2012-10-05 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |