| Violation Date |
Code |
Description |
| 2018-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed detail cleaning needed to bottom of coolers throughout facility. repeat violation |
| 2018-11-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee food stored over customer food in walk in cooler. cdi: pic relocated employee food. |
| 2018-11-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies on walls of front counter area. pic was recommended to contact pest control. |
| 2018-11-21 |
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 chicken cooked yesterday in reach in cooler with no date mark. cdi: pic placed proper date label on chicken. observed no date marks |
| 2018-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed carton of pasteurized eggs on ice above 45f. ice was not up and around product. cdi: more ice added to container. container was gone and used by the time ehs returned for a seco |
| 2018-11-21 |
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 staff turn off faucet with barehands after washing them, therefore recontaminating hands. |
| 2018-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, staff were unable to name several foodborne illness names or food borne illness symptoms. facility has an |
| 2018-08-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed dust on ceiling on cook line. |
| 2018-08-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking plumbing on hand sink on front serving line. repair. |
| 2018-08-30 |
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 on shelving in reach in cooler on serving line. |
| 2018-06-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit; observed tomato slicer stored c |
| 2018-06-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaner tabs stored beside coffee makers on prep table. cdi chemical placed with other chemical products in designed area. |
| 2018-06-25 |
31 |
repeat3-501.15 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 large containers of cut tomatoes layered with cut lettuce cooling i |
| 2018-01-29 |
47 |
4-602.13 nonfood contact surfaces - c: observed sugar bin lid stained. |
| 2018-01-29 |
31 |
3-501.15 cooling methods - pf: observed small container of cut tomatoes 49-50f in table top cooler. cdi-placed in freezer to cool and placed a fresh container of tomatoes in table top cooler. |
| 2018-01-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p: observed employee washing lettuce and not wearing gloves to place lettuce in containers for use. cdi- director spo |
| 2017-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and employee glasses stored on shelf with single service items. cdi: items relocated. j |
| 2017-10-18 |
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 cooling in reach in cooler while covered. cdi: item relocated to w |
| 2017-10-18 |
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 one container of lettuce cooling in reach in cooler at a rate of 0f/min. cdi: item relocated to walk in for rapid cooling. r |
| 2017-03-10 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict - p observed an employee with a large open wound on his right hand. employee was working with food with glov |
| 2017-03-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato slicer with tomato skin left on the blade. observed dried cabbage on a scooping utensil being stored as clean. cdi: employee re-washed tom |
| 2017-03-10 |
18 |
23-501.14(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 sliced tomatoes and lettuce in the walk-in cooler that were cooling at an improper rate of .066. proper cooling rate shall |
| 2017-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken in hot holding container that was below 135f. the chicken was the only thing in hot holding that was out of temperature. cdi: pic took chicken to walk-in to coo |
| 2017-03-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - repeat - observed cloudy and soiled sanitizer by the hand sink in the back of the restaurant. cdi: |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on the rack by the 3 compartment sink that had been stacked while wet. ensure pans are air dried before stacking. |
| 2017-03-10 |
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 sliced tomatoes and lettuce in the walk-in cooler in a deep pan and covere |
| 2016-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping gloves in sanitizer bucket with solution measuring 0 ppm quat sanitizer.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer container |
| 2016-12-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-upbeginning on interior of ice bin. |
| 2016-12-15 |
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 cleanin and wipin surfaces around fryers while gloved |
| 2016-12-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no management personnel to be certified by an accreditted program. |
| 2016-10-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in rear tea brewing area. |
| 2016-10-12 |
46 |
& 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water for manual dishwashing observed at 95 degrees cdi refilled with water measuring greater than |
| 2016-10-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards for lettuce and cabbage in need of resurfacing or replacement. |
| 2016-06-06 |
46 |
4-603.12 (a) precleaning - c remove grease buildup from equipment and utensils prior to wet cleaning using scraping into trash receptacle. observed spray hose used to preclean components of fryer in mop wash as a part of wet cleaning, potentially causing |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed salad cooler at 50f. per pic, this unit struggles, but the salads do not usually exceed temperature. contact service tech for repair. -0- |
| 2016-06-06 |
34 |
4-203.12 (b) ambient air and water thermometers shall be accurate.-pf observed ambient air thermometer on salad cooler reading 42f and ambient air is 50f. cdi - pic installed ambient air thermometer that is functioning. -0- |
| 2016-06-06 |
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 salads cooling with tightly snapped on lids. cdi - pic vented these to coo |
| 2016-06-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee ground sin the basin of the handsink. pic stated employee just rinsed out wiping cloth in the basin. cdi - pic instructed employee to only use handsink f |
| 2016-01-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitzer bucket on floor cdi bucket removed . -0 points- |
| 2016-01-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-15 |
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 prepped salads in display case cooling tightly covered should be opened |
| 2016-01-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board for salad prep area needs to be replaced or resurfaced. -0 points-4-501.11 maintain equipment in good repair. observed gasket |
| 2016-01-15 |
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 wall behind three compartment sink molding and |
| 2016-01-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. -0 points- |
| 2016-01-15 |
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 debris on face of reach in in raw area . |
| 2015-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on storage rack next to 3-compartment sink. cdi-- pic rearranged equipment to allow air-drying and educated dishwasher on proper storage of equipment and ute |
| 2015-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of frozen chicken on floor of freezer... cdi-- pic immediatley removed and properly stored boxes on shelves. |
| 2015-10-09 |
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 two buckets of prepped lettuce with lids in reach-in cooler. temperat |
| 2015-10-09 |
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 two buckets of fried chicken in walk-in cooler with no date mark on products. pic was confident product was older than a day bu |
| 2015-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p... observed quat sanitizer at the 3-compartment sink was read at 50ppm. manufacturer requires quat at minimum of 150ppm. after multiple attempts at re-dispening solution and assuring the water te |
| 2015-10-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p... observed a box of unwashed tomatoes sitting on a shelf above a bucket of washed and cut lettuce. the lettuce had been brought to the walk-in-cooler from the reach-in to properly cool. |
| 2015-05-04 |
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 employees recontaminate hands by not using a barrier to turn o |
| 2015-05-04 |
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 lettuce, cole slaw, grilled and fried chicken in walk in unit tightly cov |
| 2015-05-04 |
33 |
3-501.13 use approved thawing methods. observed facility thawing grilled corn on counter. cdi corn placed in reach in unit to thaw. |
| 2015-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic containers on utensil rack wet stacked. |
| 2015-01-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer bucket not labeled. cdi bucket labeled. |
| 2015-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with soiled knives and speeed rack trays. cdi items moved to sink for cleaning. repeat. |
| 2015-01-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee touching soiled reach in handle and grabbing food items with soiled gloves. cdi handle cleaned and hands washed, gloves changed. suggest fac |
| 2014-07-22 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for only one task and changed when gloves are soiled, damaged, or when task is interrupted. observed employee going in and out of cooler, and wiping soiled gloves on cloths and continuing food |
| 2014-07-22 |
6 |
2-301.14 when to wash - p. hands shall be washed before donning gloves. observed employees changing gloves without hand washing. cdi employees washed hands and changed gloves. |
| 2014-07-22 |
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 metal pans soiled with food debris. cdi items moved to dish pit for cleaning. |
| 2014-07-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed nuggets at 118f. cdi items discarded. |
| 2014-07-22 |
22 |
3-501.19 time as a public health control - p,pf. foods held out on time shall be labeled with time food held out at room temperature. observed nuggets on line not labeled. cdi item discarded. |
| 2014-07-22 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be atleast 6 inches off the floor. observed pickles stored on floor. |
| 2014-07-22 |
36 |
6-501.111 controlling pests - pf. pests shall not be present in the facility. observed fruit flies near dry storage. |
| 2014-07-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed debris build up on reach in cooler. |
| 2014-07-22 |
31 |
3-501.15 cooling methods - pf. foods shall be left uncovered to allow efficient cooling. observed salads, chicken, and lettuce covered in reach in and cooler. cdi items uncovered for cooling. |
| 2014-03-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored to prevent contamination of food, food contact surfaces, and equipment. observed employee drinks on the top rack where condiments and facil |
| 2014-03-14 |
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 tomato slicer soiled with food debris. cdi item moved to sink for washing. |
| 2013-10-17 |
31 |
observed chicken cooling in the walk-in and tightly covered.3-501.15 cooling methods - pf- cdi- corners vented. |
| 2013-01-22 |
53 |
maintain the floor of the walk-in freezer clean. observed much of the floor is ice and debris. |
| 2013-01-22 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed milk wash; in the walk-in; at 72f and stored in tightly sealed containers after preparing. cdi by venting |
| 2012-10-11 |
13 |
ensure that single use gloves are used for only one task and discarded when damaged; soiled; or when interruptions occur in the operation. observed employee cleaning with rag and return to food preparation without changing gloves; cdi by instruction. |
| 2012-10-11 |
39 |
ensure all wet wiping cloths are stored in sanitizer solution when not in use. observed wet wiping cloths stored on counter. ensure sanitizer solution used for storing wiping cloths is kept free of visible soil. observed grease and food residue in sani |
| 2012-10-11 |
31 |
ensure proper methods are used for cooling potentially hazardous foods. active cooling methods; such as ice bath or cooling under refrgieration must be used. observed chicken tenders and nuggets cooling at room temperature; cdi by instruction. procedur |
| 2012-10-11 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed cut cabbage with no date marking; cdi by instruction. |
| 2012-10-11 |
2 |
ensure the facility has approved employee health policy in place. observed incomplete employee health information available; cdi by instruction; handout was provided. |