| Violation Date |
Code |
Description |
| 2018-09-20 |
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. floors under kitchen equipment need better cleaning. |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli meats (ham and turkey) cut approx 3 hrs earlier at 49 degrees in fridge unit. observed some ice build up on fridge unit fan. appears fridge is taking abnormally long to chi |
| 2018-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cheese, corn and hummus in cold holding above 45f. see temperature chart for temperature observations. cdi items placed on time procedure. ehs is recommending items |
| 2018-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed burgers in hot hold below 35f. see temperature chart for temperature observations. cdi burgers placed on time procedure. ehs recommending burgers and hot items with added c |
| 2017-02-21 |
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 water and sauces not labeled as required. |
| 2016-07-26 |
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 plates, to-go boxes and napkins stored on floor in dry storage area. |
| 2016-07-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lip pieces not covered/protected. |
| 2016-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed coating on food contact surface of grill missing. |
| 2016-07-26 |
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 lettuce not date marked. cdi lettuce labeled. |
| 2016-07-26 |
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 cracked tile around floor drain. |
| 2016-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces around grill collecting food debris. |
| 2016-04-12 |
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 hole in frp. |
| 2016-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk-in freezer floor soiled. |
| 2016-04-12 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler leaking. |
| 2016-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding below 135f. see temperature chart for temperature observations. cdi pic reheated rice to 208f. |
| 2016-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue collecting on shelves in walk-in cooler. |
| 2016-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer stored on prep table beside food items. cdi sanitizer bucket placed below work surface. |
| 2015-07-10 |
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 a dead gnat in the ice scoop bucket today- both the bucket and scoop se |
| 2015-07-10 |
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 spring mix that was opened yesterday in need of date marking- back dated today. |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved butter and cream cheese held at >45f today- chilled down to <40 in the freezer during inspection to correct. |
| 2015-02-02 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved a small amount of growth inside of the ice machine today. recommend repairing ice machine flap so that it can be disassembled for easier cleaning by staff. properly |
| 2015-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut melon stored at >45f today. discarded to correct. spoke with pic about the need for metal pans for this product and the need to temp. the top of this product to ensure all |
| 2015-02-02 |
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 most foods in facility being used within 24 hours of making them. noodles with sausage was made friday for service today and had no |
| 2015-02-02 |
53 |
6-502.12 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.clean floor drain under cabinets- growth found today. |
| 2014-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold in the cabinets under the drink machines and standing water. remove both. |
| 2014-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods on ice holding at >45f today. discarded by pic to correct. tilt form given as an option on these products. |
| 2014-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved <150ppm quat. in buckets today. refilled to correct. maintain at 200-400ppm. recommend rinsing out rags with quat. before placing into buckets. |
| 2014-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored without a lid over single serve packets. moved today to correct. |
| 2014-02-04 |
54 |
observed small lights on the hot line that were not coated or shielded today. ceiling lights do not appear to be coated or protected either.provide protective shielding.6-202.11spoke with pic about undercooking eggs(menu says they offer them this way). p |
| 2014-02-04 |
53 |
clean the floor under equipment(fryers especially)- build up present today.6-501.12 |
| 2013-08-26 |
47 |
4-602.13 nonfood contact surfacesclean underside of ice machine lid and inside of the drink station cabinets(mold present today). |
| 2013-05-15 |
2 |
all employees must know the big five illnesses as discussed. handout onsite- corrected by instruction. |
| 2013-05-15 |
6 |
wash exposed arms when washing hands. observed an employee fail to do this today. |
| 2013-05-15 |
26 |
store chemicals in a location where they will not cross-contaminate food; food contact surfaces; clean dishes; clean linens; and singl-use articles. observed burn spray and antiseptic spray stored over a food prep table today. moved during inspection. |
| 2013-05-15 |
31 |
cool foods using approved methods. chicken was cooling in a shallow portion but was tighly covered-keep loosely covered or uncovered during cooling. do not cool a hot food directly next to sliced deli meat(all in the same pan today) as it will raise the |
| 2013-01-28 |
43 |
keep to-go containers inverted when stored. |
| 2013-01-28 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-01-28 |
21 |
date mark all potentially hazardous food that is ready-to-eat and held for >24 hours. keep these foods for only 4-7 days after opening/making. open cheese and deli turkey date marked during inspection. |
| 2013-01-28 |
20 |
keep potentially hazardous foods cold at 41f or less; or 45f or less. follow manufacturer directions for the salsa and refrigerate after opening. |
| 2013-01-28 |
19 |
keep potentially hazardous foods hot at 135f when holding. burgers were stacked too high in the pan to stay this hot. top burgers were reheated on the flat top during inspection. |
| 2013-01-28 |
14 |
maintain quat. santizer as recommended by manufacturer; which states that it must be maintained at 150-400ppm and at 65f-75f. today the sink vat was visibly soiled and <150ppm; with a pan in it to sanitize. bucket sanitizer was less than 150ppm today. |
| 2013-01-28 |
14 |
food contact surfaces must be clean to sight and touch. dried meat on the slicer blade today. wash; rinse; and sanitize this every 4 hours or when switching between raw animal foods and ready-to-eat foods. corrected by instruction. |
| 2013-01-28 |
2 |
employees must know the big 5 illnesses that must be reported to the manager if they are diagnosed or exposed to one. also; manager needs to know what symptoms must have subsided at least 24 hours before letting an employee return to work. |