| Violation Date |
Code |
Description |
| 2017-10-17 |
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 cleaning issues to physical facilities. (observe |
| 2017-10-17 |
45 |
repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf / ansi listed stand up freezer in kitchen area.4-501.11 maintain equipment in good repair. observed split/ |
| 2017-10-17 |
36 |
6-202.13 properly locate mechanical insect control devices. observed live german roaches in kitchen area (harboring behind three compartment sink) in need of immediate attention. |
| 2017-06-21 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2017-06-21 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of stand up cooler). |
| 2017-06-21 |
45 |
repeat4-501.11maintain equipment in good repair.observed split / torn gasket on stand up cooler unit in need of repair / replacing; observed rusty shelving inside stand up cooler. |
| 2017-01-19 |
54 |
6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents throughout in need of cleaning. |
| 2017-01-19 |
45 |
repeat4-101.114-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed split / torn gaskets on cooler units in need of re |
| 2017-01-19 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cut lettuce stored on counter top measuring 61f, if out of mechanical refrigeration use ice. cdi lettuce placed into reach-in cooler. (tphc procedures given to owner). |
| 2016-08-10 |
21 |
repeat - 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 container of chicken salad on inside reach-in cooler dated 8/1 that had exceeded 7 da |
| 2016-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.roach and ant presence observed in kitchen at front area; on wall next to slicer and under reach-in cooler. continue with effective pest control. properly locate mechanical insect contr |
| 2016-08-10 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation inside reach-in coolers on front line and back of kitchen. |
| 2016-08-10 |
45 |
repeat - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed stand-up freezer in use at back of kitchen.observed pic cooking philly steak on household cooker at back of kitch |
| 2016-04-18 |
47 |
{repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation inside reach-in coolers on front line and back of kitchen. |
| 2016-04-18 |
45 |
repeat - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed stand-up freezer in use at back of kitchen. |
| 2016-04-18 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a sheet tray of various meats inside reach-in cooler prepared on friday 4/15 without a date. cdi - products dated. 3-501.18 |
| 2016-01-04 |
36 |
general comment: 6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach inside reach-in prep cooler on front line. discussed with pic ways to mimimize/eliminate pests. |
| 2016-01-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli meats including ham, turkey, and roast beef inside a bag inside reach-in cooler on front line opened on 1/1/16 without a date. |
| 2016-01-04 |
37 |
general comment: 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of chips stored on the floor at back of kitchen. |
| 2016-01-04 |
33 |
3-501.13 use approved thawing methods.observed several packs of deli meats thawing improperly inside standing water in middle vat of 3-comp sink. |
| 2016-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris and splatter accumulation inside reach-in prep coolers, gaskets, microwaves, etc. |
| 2016-01-04 |
45 |
repeat: 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed household stand up freezer in use at back of kitchen.observed household fryer stored in prep sink at back. removed |
| 2015-08-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white kenmore 'household use' freezer being used. freezer is not ansi certified. 4-501.11 maintain equipment in good repa |
| 2015-08-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris remaining on plastic food containers stored above 3-compartment sink. cdi - removed and set aside to be cleaned. |
| 2015-04-21 |
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 reach in cooler handles. |
| 2015-04-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white kenmore 'household use' freezer being used. freezer is not ansi certified. 4-202.11 food contact surfaces shall b |
| 2015-04-21 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed two spray canisters of 'residential use only' insecticides stored above the mop sink. cdi- chem |
| 2015-04-21 |
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 one container of shredded lettuce opened on 4/20 without a date and one container of sliced tomatoes prepared on 4/20 without a da |
| 2015-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 soda nozzles on the soda machine with debris buildup. cdi- nozzles were cleaned. |
| 2014-11-13 |
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 packages of american cheese opened on 11/10 not dated, roast beef opened 11/12 not dated, and cappicolo opened 11/12 not dated |
| 2014-11-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage on the drainboard of the 3 compartment sink without a lid. cdi- beverage was relocated. |
| 2014-11-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in the 3 compartment sink below 50ppm chlorine concentration. cdi- operator added more bleach to obtain a proper concentration.4-601.11(a) equipment food contact surfaces and |
| 2014-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed the ambient air temperature of a reach in cooler at 49f.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a white, ke |
| 2014-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed provolone cheese, shredded lettuce, meatballs, and tomato sauce above 45f in a walk in cooler (see chart). cdi- cooler ambient air temperature is reading at 49f after several |
| 2014-07-08 |
1 |
2-102.11 demonstration - c. at least one person with managerial responsibilities shall be on site during all hours of food preparation and have an ansi certificate. pic did not have ansi certification. |
| 2014-07-08 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. the temperature of the wash solution in a 3 compartment sink shall be maintained at not less than 110f or the temperature specified on the cleaning agent. observed 3 compartment sink |
| 2014-07-08 |
45 |
4-205.10 food equipment, certification and classification - c. food equipment shall be classified through an ansi certification program. observed non commercial can opener and reach in freezer being used.4-501.11 good repair and proper adjustment-equipm |
| 2014-07-08 |
35 |
3-302.12 food storage containers identified with common name of food - c. food removed from its original container that is not easily recognizable shall be labeled with the common name of the food. observed sauce bottles not labeled. |
| 2013-12-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed 1 bowl and 1 lettuce cutting equipment stored as clean but soiled with debris. cdi, equipment relocated f |
| 2013-12-18 |
26 |
7.202.11 restriction-presence and useonly toxic substances used for the maintenance of establishment shall be stored in establishment. observed raid pest spray that was only labeled for domestic use only stored in establishment. cdi, operator removed item |
| 2013-12-18 |
1 |
2-102.12 certified food protection managerat least one person in a managerial capcity shall be an ansi accredited certified food protection manager by january 2014. observed nobody on site with certification. cdi by instruction, repeat. |
| 2013-12-18 |
39 |
3-304.14 wiping cloths, use limitationwet wiing clothes shall be stored in sanitizer in beween uses. observed wet wiping cloth stored on counter top. containers of sanitizer solutions shall be stored so that contamination of equipment is prevented. obser |
| 2013-12-18 |
37 |
3-305.11 food storage-preventing contamination from the premisesfood shall be stored 6 inches of of the ground. observed 2 bulk boxes of sandwitch rolls stored on ground of kitchen. |
| 2013-12-18 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rusty shelving in reach in refrigerator. observed loose faucet at 3 compartment sink.4-205.10 food equipment, certification and classificationfood equipment shall |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed residue collecting on gasket in reach-in refrigerator. observed bottom of refrigerator collecting food debris. observed metal tray in |
| 2013-12-18 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral comment: physical facilities shall be cleaned as often as necessary to keep them clean. observed floors in need of cleaning below reach in refrigerators in kitchen. |
| 2013-08-23 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed bottom of 2 door reach-in refrigeration unit collecting food debris and other soil. observed white tray collecting food debris inside |
| 2013-08-23 |
45 |
4-205.10 food equipment, certification and classificationexcept for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by |
| 2013-08-23 |
39 |
3-304.14 wiping cloths, use limitationstore bottles of sanitizer solutions off of the ground and not over any equipment. observed bottle of chlorine sanitizer stored over drainboard of warewashing sink. cdi, operator removed bucket for proper storage. re |
| 2013-08-23 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches off of the ground. observed several boxes of soda syrup stored next to warewashing sink on the floor. |
| 2013-08-23 |
26 |
7.202.11 restriction-presence and useonly chemicals that are for the food establishment shall be maintained in facility. observed bottle of comp usa electric office equipment chemicals and pvc cement stored in facility.7-102.11 common name-working contain |
| 2013-08-23 |
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. |
| 2013-05-17 |
1 |
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 shown proficiency of required information through passing a t |
| 2013-05-17 |
21 |
general comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed shredded lettuce not date marked in large reach-in refrigeration unit. cdi by instruction; improvements made since last inspecti |
| 2013-05-17 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 1 bucket of chlorine san |
| 2013-05-17 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-05-17 |
45 |
keep equipment in good repair. observed a split gasket in low reach-in refrigeration unit behind counter. |
| 2013-05-17 |
52 |
receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids; doors; or covers.observed outdo |
| 2013-05-17 |
53 |
general comment: physical facilities shall be cleaned as often as necessary to keep them clean. observed food debris and other soil accumulating underneath refrigeration units in kitchen and residue on rack above 3 compartment sink. |
| 2013-05-17 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-05-03 |
14 |
surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination may have occurred;(2) at least every 24 hours for iced tea dispensers and c |
| 2013-05-03 |
1 |
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 shown proficiency of required information through passing a t |
| 2013-05-03 |
2 |
implement and follow a proper employee heatlh policy. observed operator not able to identify that a proper employee health policy was being followed. cdi by instruction; handout given. |
| 2013-05-03 |
14 |
if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.observed blade of meat slicer soiled with dry animal meat. cdi; ope |
| 2013-05-03 |
14 |
provide sanitizer at proper concentration. observed chlorine sanitizer in the sanitizing vat at 3 compartment sink below 50ppm. cdi; operator filled sanitizing vat at 3 compartment sink to proper concentration. |
| 2013-05-03 |
20 |
keep potentially hazardous foods being cold held at 45 degrees f or below. observed 3 containers of cut tomatoes between 51-55 degrees f; 2 chicken breast between 48-52 degrees f; 2 beef patties between 51-52 degrees f in large reach in refrigerator. cdi |
| 2013-05-03 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 1 bottle of degreaser no |
| 2013-05-03 |
35 |
general comment: food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. obs |
| 2013-05-03 |
45 |
keep equipment in good repair. observed rusty shelving in large reach-in refrigerator. |
| 2013-05-03 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-05-03 |
52 |
receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids; doors; or covers. observed outd |
| 2013-05-03 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed no date marking procedures being implemented. cdi by instruction. |
| 2013-02-28 |
2 |
provide and implement an employee health policy to address reportable symptoms and illnesses. facility currently does not have an employee health policy in place. cdi by instruction. handout given. |
| 2013-02-28 |
7 |
no bare hand contact allowed with any ready to eat foods. observed employee slice sandwich and put on plate with bare hands. cdi by instruction. employee put on gloves to make next order. |
| 2013-02-28 |
14 |
properly wash; rinse and sanitize all food contact surfaces. observed heavy mold/residue build up in soda nozzles at drink station. cdi by instruction on how to properly clean. |
| 2013-02-28 |
14 |
maintain chlorine sanitizer at 50ppm. observed 3 compartment sink with 0ppm. cdi by emptying and refilling. |
| 2013-02-28 |
20 |
maintain all cold foods 45f and below. observed cooked onions 51f; cheese/meat scraps 47-49f; and shredded lettuce at 50f. cdi by placing items in refrigeration. |
| 2013-02-28 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be properly labeled with the date opened/prepared or discard date. facility currently does not have date marking in place for any foods. cdi by instruction. hand |
| 2013-02-28 |
31 |
rapidly cool all potentially hazardous foods using shallow containers; ice baths and leave vented. observed clam shell containers of wrapped/ philly meat 56-60f cooked this morning. observed tightly covered container of meatballs 80f. cdi by instructio |
| 2013-02-28 |
45 |
observed small black domestic refrigerator on line under slicer. observed large stand up domestic freezer in back area. also observed electric skillet/griddle. |
| 2013-02-28 |
45 |
resurface or replace cutting board at line. observed with deep grooves and stains. |
| 2013-02-28 |
45 |
all utensils and equipment must be smooth and easily cleanable. observed pieces of raw wood on counter holding cutting board in replace. observed rusted shelves in tall 2 door reach in refrigerator. |
| 2013-02-28 |
47 |
general cleaning needed of non-food contact surfaces throughout including but not limited to shelving in reach in refrigerator; inside top of microwaves; shelves under front counter; shleves over 3 compartment sink; rolling metal cart; can opener holster |
| 2013-02-28 |
53 |
general cleaning needed of floors along walls and under equipment. walls over 3 compartment sink also in need of cleaning. |
| 2013-02-28 |
39 |
once wet or soiled; all cleaning towels must be stored in sanitizer in between use. observed many dirty towels on surfaces throughout. |
| 2013-02-28 |
1 |
must have a certified food protection manager on duty at all times during operation. person in charge is not certified. cdi by instruction. |