| Violation Date |
Code |
Description |
| 2017-12-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damage in several areas throughout facility including above mop sink area, and near entrance to dry storage area. obse |
| 2017-12-08 |
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 of grease on equipment throughout facility. observed detail cleaning needed throughout facility, including on walls, floors, and behind equ |
| 2017-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on reach in cooler with salad items in it. observed damaged gasket on hot hold drawer with eggs in it. |
| 2017-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce mix holding above 45f. cdi: item voluntarily discarded. repeat violation significant improvement from previous inspections |
| 2017-09-22 |
54 |
6-303.11 intensity-lighting - c observed lights flickering, causing work area to be dim in kitchen. |
| 2017-09-22 |
53 |
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 and grease build up in several areas throug |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler near microwave to be holding items above 45f. cdi: itemsvoluntarily discarded. new product put on ice for lunch service. maintenance called and will arrive today. verificationrequired re |
| 2017-09-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service forks stored on floor at service counter. cdi: forks put on crate. |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in flip top prep cooler, on wall faciing entrance, to be holding food items above 45f. no items were in there over night. all items not necessary for breakfast operati |
| 2017-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine to not be pulling sanitizer correctly. pic worked on machine during inspection and was able to get it to pull sanitizer properly. final testing sh |
| 2017-06-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection today. |
| 2017-06-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee reheat gyro meat to 122f. cdi: employee reheated gyro to 177f |
| 2017-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler near microwave holding items above 45f. observed flat of eggs sitting on cart under no temperature control. cdi: facility going to place eggs in ice water for holdi |
| 2017-06-02 |
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 lettuce from yesterday in walk in above 45f. cdi: lettuce voluntarily discarded. |
| 2017-06-02 |
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 cut lettuce in walk in cooling while tightly covered. cdi: cover removed. |
| 2017-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler near microwave to be holding items above 45f. cdi: items voluntarily discarded. new product put on ice for lunch service. maintenance called and will arrive today. verification required |
| 2017-02-22 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed 1/2 inch gap between wall and floor near chemical storage area.6-201.11 floors, wall |
| 2017-02-22 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed pistol grip attached to hose and water was on. back flow device was not high pressure rated. cdi: water turned |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on shelving opposite dish machine. cdi: containers separated for air drying. repeat violation |
| 2017-02-22 |
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 tomatoes cooling while tightly covered in reach in cooler. cdi: items ven |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several flats of eggs sitting out at room temperature. pic stated that eggs are only used for breakfast and they sell several flats within a couple of hours. pic given suggest |
| 2017-02-22 |
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 move directly from washing dishes to preparing rice w |
| 2017-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup with coffee stored on top of prep surface. surface was not currently in use. pic directed to relocate drink, to ensure there is no contaminaton pos |
| 2016-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm chlorine sanitizer at dish machine. a service technician was called for repairs. in the interim, the dish machine will be used to wash dishes and then dishes will be sanitized in th |
| 2016-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, chicken salad, cole slaw and fish holding above 45f. see temperature chart. cdi-all product placed on ice to rapidly cool. |
| 2016-10-27 |
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 a pan of pasta salad dated 10/17 at 42f in the walk-in cooler. cdi-pasta discarded |
| 2016-10-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket with 400 ppm quat sanitizer. cdi-sanitizer was diluted with water. |
| 2016-10-27 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain pipe down into the floor on vegetable prep sink. provide a sufficient air gap between piping and floor dr |
| 2016-10-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with 0ppm sanitizer. cdi-buckets replenished with sanitizer at correct concentration. |
| 2016-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on drying rack. repeat |
| 2016-10-27 |
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 squeeze bottle of water at the grill not labeled as required. |
| 2016-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-05-12 |
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 gyro meat cooked 1 hour prior tightly covered at 87f in walk-in cooler. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and hard boiled eggs stored above the fill line in the flip top cooler holding above 45f. (see temperature chart). cdi- food placed in walk-in to rapidly cool. pic advi |
| 2016-01-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one onsite with food protection manager certification. |
| 2016-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in dishmachine at about 0ppm chlorine. cdi- repaired onsite to produce proper solution of chlorine sanitizer. |
| 2016-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip-top unit above 45f. including but not limited to corn salsa, tomatoes, cheese, and lettuce. cdi-unit was not holding at 45f. all items placed in unit morni |
| 2016-01-07 |
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 raw fish that was thawed this morning and placed in reach-in cooler 1 hour |
| 2016-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on surfaces throughout kitchen. |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed flip-top cooler not maintaining 45f. all food in unit was moved to walk-in cooler. during inspection, hood system in kitchen went out. repair professional was called out during inspection and would be a |
| 2016-01-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed large panel missing from wall at can wash. |
| 2016-01-07 |
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 apron stored on top of food in flip-top cooler. cdi- apron was removed. |
| 2015-09-15 |
20 |
3-501.16(a)(2)- maintain tcs foods in cold holding at 45f or less. -p. observed diced tomatoes in prep cooler at 57f. observed lettuce in prep cooler at 50f. cdi- items were voluntarily discarded. |
| 2015-09-15 |
1 |
2-102.12-pic demonstrates knowledge by being a certified food protection manager. observed no persons on site with food protection managerial certification. |
| 2015-09-15 |
4 |
2-401.11- cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on shelf above prep table. cdi- pic relocated beverage. |
| 2015-09-15 |
14 |
h4-601.11(e)(4)- non-tcs food contact surfaces of utensils and equipment shall be cleaned at a frequency necessary to preclude accumulation of soil and mold. observed build up of black residue inside ice machine. cdi-ice machine wiped down. |
| 2015-09-15 |
16 |
3-401.11- cook raw animal foods to required temperatures.-p. observed raw chicken cooked to 150f on grill before being placed in hot holder. cdi-chicken was placed back on grill and reached at least 165f. (see temperature observation chart above. |
| 2015-09-15 |
21 |
3-501.17- date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 hours. -pf. observed opened package of hotdogs in walk-in cooler, opened friday prior to inspection, with no date mark. cdi- hotdogs were labeled w |
| 2015-09-15 |
34 |
4-302.12- provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. -pf. observed that there was no food thermometer on site during inspection. verification required 9/17/2015. |
| 2015-09-15 |
39 |
3-304.14(b)- hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on surfaces by grill and prep coolers. |
| 2015-09-15 |
45 |
4-501.11-maintain equipment in good repair. observed dish machine not operable during inspection. dish machine was scheduled to be repaired day after inspection. only single-use items are to be used until dish machine is repaired. 3 compartment sink is to |
| 2015-09-15 |
47 |
4-601.11(c)/4-602.13- keep equipment clean to avoid build up of dust, food residue, or debris. observed black build up in gaskets of reach-in cooler, and prep cooler doors. |
| 2015-09-15 |
53 |
6-501.11- floors,walls, and ceilings including teh attachments shall be maintained in good repair. observed missing wall paneling on corner of wall by can wash. |
| 2015-03-17 |
6 |
2-301.14 when to wash - pwash hands when required. observed food employee crack shell eggs with gloved hand and proceed to handle clean plates without washing their hands in between. cdi by instruction.2-301.12 cleaning procedure - puse proper procedures |
| 2015-03-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored over rice in 2 door reach in refrigerator. observed box of raw chicken stored next |
| 2015-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held for over 24 hours. observed pasta salad not date marked in flip top prep unit. |
| 2015-03-17 |
33 |
3-501.13 thawing - cuse proper methods to thaw food. observed shrimp thawing at running water at 74 degrees f. |
| 2015-03-17 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods 6 inches from the ground and in a clean area. observed buckets of onion stored on ground in walk in cooler. observed eggs and other items stored on ground in walk in cooler th |
| 2015-03-17 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloth in sanitizer in between uses. observed several wet wiping cloths stored next to ice bins behind front counter. repeat. |
| 2015-03-17 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed a spoon stored on ice next to pancake batter. |
| 2015-03-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service aticles 6 inches from the ground. observed several boxes of single-service cups on ground near walk-in cooler. |
| 2015-03-17 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed soil debris accumulating on top of dish machine in kitchen. |
| 2015-01-22 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed employee turn off faucet with their bare hands. cdi, operator washed hands. |
| 2015-01-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmechanical chemical dish machines shall provide sanitizer at proper concentration. observed dish machine not sanitizing equipment. |
| 2015-01-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 10 - 5 lb. containers of bbq pork, 2 containers of fish |
| 2015-01-22 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed 2 containers of gyro meat cooling in covered containers. cdi, operator placed foods into shallow containers and relocated gyro meat to walk in cooler to rapidly cool.. |
| 2015-01-22 |
37 |
3-307.11 miscellaneous sources of contamination - cfood shall be protected from contamination during food preparation. observed fish thawing under running water in 3 compartment sink vat next to soiled sink vat that had soiled continers in them. |
| 2015-01-22 |
8 |
5-202.12 handwashing sinks, installation - pfhot water shall be provided above 100 degrees f at handwashing sinks. observed hot water below 100 degrees f in women's and men's restrooms. verification required by 2/1/14. |
| 2015-01-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair and proper adjustment. observed 2 door standing traulsen unit not holding proper temperature and dish machine not santizing dishes. operator called ecol |
| 2015-01-22 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed debris and soil accumulating on top of dish machine in kitchen. clean. |
| 2015-01-22 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces. |
| 2015-01-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed boaseboard and wall damage near floor behind door leading to kitchen. |
| 2014-08-05 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed heavy soil and other debris accumulating on dish machine and below prep tables. clean. |
| 2014-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed chemical dish machine not working properly and ecolab was called during inspection. observed 1 split gasket on reach-in refrigerator. observed |
| 2014-08-05 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: store wet wiping cloths in sanitizer in between uses. obseved wet wiping cloth used to stabilize cutting board in kitchen. |
| 2014-08-05 |
31 |
3-501.15 cooling methods - pfgeneral comment: use proper equipment to cool foods. observed recently prepared cut tomatoes cooling in covered container inside a flip top prep cooler. cdi, tomatoes relocated to walk-in cooler to rapidly cool. |
| 2014-08-05 |
26 |
7-102.11 common name-working containers - pfgeneral comment: toxic substances shall be labeled by common name of substance. observed 1 spray bottle of bleach unlabeled at chemical shelf. cdi, operator labeled spray bottle. |
| 2014-08-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chemical dish machine not dispensing proper concenstration of chlorine sanitize |
| 2014-02-28 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed dust accumulating on several shelving racks throughout the kitchen. observed top portions o |
| 2014-02-28 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all utensils and equipment completely. prior to tight stacking. observed several food containers and metal pans stored as clean, while stacked tight with water present. |
| 2014-02-28 |
49 |
5-202.13 backflow prevention, air gapan air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not beless than 25 mm (1 |
| 2013-04-02 |
37 |
general comment: do not thaw items in 3 comp sink. this sink is for dish washing only. utilize prep sink and prep in order of least to most potentially hazardous. |
| 2013-04-02 |
33 |
observed fish in sink sitting in water. items must be in a container with water continously running and the water temp no higer than 70 degrees. cdi |
| 2013-04-02 |
31 |
observed gyro meat in 2 door reachin cooling with tightly sealed lids. this is not a proper method for cooling foods. see following:a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using o |
| 2013-04-02 |
21 |
observed item (gyro) past time/temp date. item was discarded. date marking looking good but noted a few items that were not date marked. |
| 2013-04-02 |
1 |
no certified food safety manager on site during inspection.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 sh |
| 2013-02-11 |
39 |
observed some wet working cloths on counter during inspection. rule: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 |
| 2013-02-11 |
26 |
observed sanitzer buckets need to be identifed by the common chemical name. cdi by instruction. |
| 2013-02-11 |
23 |
observed no consumer advisory for eggs cooked to order. b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or |
| 2013-02-11 |
21 |
observed date marking in good shape. few items needed to be addressed. ensure that all ready to eat foods are date marked upon opening or prepared. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and |
| 2012-10-23 |
45 |
maintain all equipment clean and in good repair. observed duct tape on door handle to small reach in cooler. |
| 2012-10-23 |
53 |
general comment- area and frp wall behing 3-compartment sink in poor repair and difficult to clean. |
| 2012-10-23 |
21 |
general comment- observed foods throughout establishment with food labels but no dates. foods maintained between 42f-45f degrees may be held no longer than 4 days. foods maintained at or below 41f degrees may be held no longer than 7 days. ensure that all |