| Violation Date |
Code |
Description |
| 2018-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic containers stacked wet on drying rack. |
| 2018-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved turkey, ham, roast beef stored in prep cooler in overfilled containers >45f.cdi by removing top portion of deli meats and placing in bottom of cooler. do not overfill containers |
| 2018-08-06 |
8 |
6-301.14 post a handwash sign at each handsink.no handwash sign posted at handsink in kitchen. |
| 2018-08-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-11-27 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee items stored on the dry storage shelves. cdi - items were removed. |
| 2017-11-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle unlabeled. cdi - bottle was labeled during the inspection. |
| 2017-11-27 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2017-03-24 |
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 containers of tuna salad cooling while covered with lids in the walk in |
| 2017-03-24 |
41 |
general comment 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 the handle of a pitcher down in the sugar bin. |
| 2017-03-24 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-03-24 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a small split on the walk in cooler gasket. replace gasket. |
| 2016-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut whole leaf lettuce in both prep units above 45 f. cdi- lettuce was placed into bottom of prep unit for rapid cool down. |
| 2016-08-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager is not certified. |
| 2016-05-03 |
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 no air gap between 3 comp sink drain pipe and floor drain. cdi- instruction provided to pic. return visit (vr) |
| 2016-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45 f or less. -p observed many foods above 45 f (see temp chart). pic stated items were not recently prepped. pic stated prep unit 2 has been having technical problems for the last couple days. repairm |
| 2016-05-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one onsite during inspection is certified. repeat. |
| 2015-12-21 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gasket on the walk in cooler door. replace gasket. |
| 2015-12-21 |
31 |
repeat violation 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, cut tomato and sliced deli meats above 45f in |
| 2015-12-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed handsink in the kitchen reaching 89f, handsink in the women's restroom reaching 84f and handsink in the men's restroom reaching 85f. cdi - adjust to maintain at least 100f. 3 comp sink wate |
| 2015-12-21 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one onsite is certified. |
| 2015-04-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed at hand sink. cdi-box of paper towels just delivered and opened. |
| 2015-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy build up on interior of ice machine. cdi-cleaning started. |
| 2015-04-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-04-13 |
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 tomatoes and deli meat just sliced and placed in flip top prep cooler abov |
| 2014-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic food containers stacked while wet. |
| 2014-09-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed soda syrup boxes, mayo containers, a pickle bucket and boxes of avacado sauce stored on the floor of the back room, walk in cooler |
| 2014-09-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no stem thermometer available at arrival. cdi by purchasing one prior to departure. facility must demonstrate accurate temp |
| 2014-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced turkey and sliced tomatoes on the prep cooler at or above 50f. cdi by removing to properly cool down inside the walk in cooler. discussed ensuring that items prepared in r |
| 2014-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris left on the vegetable dicer and food debris left on the spatulas inside the spatula holder. |
| 2014-09-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic is not certified by an ansi accredited food protection managers course. |
| 2014-05-09 |
2 |
2-103.11 (m) person in charge-duties - pfthe pic must be able to provide documentation of an approved employee health policy or otherwise demonstrate knowledge of training. the pic was unable to provide any documenation or knowledge of an approved policy. |
| 2014-05-09 |
1 |
2-102.12 certified food protection manager - cthe person in charge (pic) must be a certified food protection manager. the pic is not certified by an ansi accredited course. |
| 2014-05-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain sanitizer at proper concentration. observed a spray bottle at 10ppm. cdi by re-preparing at 50ppm.4-601.11 (a) equipment, |
| 2014-05-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at 45f and below. observed items inside one of the prep coolers above 45f (see temperature observation chart). u |
| 2014-05-09 |
36 |
6-501.111 controlling pests - pfproperly control pests. observed a presence of fruit flies throughtout. advised to contact the contracted pest control company for treatment. treatment and elimnation of any breeding loc |
| 2014-05-09 |
39 |
3-304.1. 4 wiping cloths, use limitation - cproperly store wiping cloths in sanitizer in between uses. observed the wiping cloth used to wipe down the slicer stored on the counter. |
| 2013-10-15 |
46 |
4-501.19 manual warewashing equipment, wash solution temperaturemaintain wash solution temperature at 110f and above. observed wash water at 106f while washing utensils. |
| 2013-10-15 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed several metal and plastic food containers stacked while wet.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storin |
| 2013-10-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall utensils should be clean to the sight and touch. observed food debris left on components of the vegetable slicer. all were removed to be re-washed and sanitized.4-501 |
| 2013-10-15 |
1 |
2-102.12 certified food protection managerthe pic (person in charge) should be a certified food protection manager. observed pic onsite during the inspection not certified. points will be deducted after 1/1/14. |
| 2012-11-21 |
14 |
maintain all food contact surfaces clean. observed slicer just cleaned left with food debris. cdi- cleaned and sanitized. |
| 2012-11-21 |
21 |
properly date mark all required items. observed washed and chopped lettuce and sliced tomatoes not date marked. cdi- education and handout provided. |
| 2012-11-21 |
26 |
label all chemicals. observed 3 chemical bottles unlabeled. |
| 2012-11-21 |
2 |
facility must have an approved employee health policy. pic was unable to give specifics about their employee health policy. cdi- education and handout provided. |
| 2012-11-21 |
46 |
when washing utensils; wash in water at or greater than 110f. observed at 94f while actively washing dishes. cdi- hot water added. |
| 2012-11-21 |
39 |
store all wiping cloths in sanitizer. observed wiping cloths in prep tables. |
| 2012-11-21 |
1 |
a person in charge (pic) certified by an ansi accredited food saftey management course should be present during operating hours. observed no pic present that was food safety certified. cdi- educational handouts given. |