| Violation Date |
Code |
Description |
| 2018-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gasket in reach in cooler. |
| 2018-11-14 |
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 one container of cinnamon sugar with no label. |
| 2018-05-23 |
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 bottles of sauce with no labels. |
| 2018-05-23 |
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 milk and chicken breasts with no date marking. cdi by properly dating. |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f. cdi by discard of all items except the chicken breast which was moved to walk in to rapidly cool. |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cup of water and thermometer in handsink. cdi by removal of items from handsink. |
| 2017-12-13 |
47 |
4-601.11 (c ) 4-602.13 keep 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 (sheet pans inside walk-in cooler used to stored food containers). |
| 2017-12-13 |
45 |
no points deducted4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled chicken breast stored inside prep cooler for cold holding measuring 51f; product was not cooling and was in prep cooler for 1hour, ambient temp of unit was 42f with al |
| 2017-10-02 |
38 |
no points deducted2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff handling food in need of beard guard. |
| 2017-10-02 |
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 grilled chicken cooling inside walk-in cooler sealed between two sheet pa |
| 2017-10-02 |
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 container of sliced deli turkey that was date marked for the 9/25' 2 days past the 7 day al |
| 2017-05-25 |
35 |
3-302.12 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed white powder (sugar) stored in large un-marked container. |
| 2017-05-25 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-03-02 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards in need of resurfacing / replacing. |
| 2016-11-29 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-07-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pquat sanitizer in 3-comp sink too strong for fcs - above 400ppm (test strip turned blue color). cdi - by diluting to 200ppm. 7-102.11 label working containers of toxic materials |
| 2016-04-15 |
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 garden salads cooling inside display cooler. cdi - salads removed from coo |
| 2016-04-15 |
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 2 zip lock bags of chicken breast inside flip top cooler and walk-in without pull thaw dates. date provided was 4/9. according to pi |
| 2016-04-15 |
14 |
general comment - 4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved inside ice machine chute with slight build-up. cdi - cleaned during inspection. |
| 2016-04-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 employee drinks stored on counter one on cutting board of flip top cooler on front line. cdi - drinks relocated to cart outside of kitchen. |
| 2016-01-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved quat sanitizer at 3-comp sink and sanitizer bucket out front well above 400ppm (test strip turned blue)- toxic level for fcs. cdi - by diluting to proper cocentration - |
| 2016-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved grilled chicken breasts in flip top cooler at 49-50f; various other items including bbq, chicken salad, sliced tomato, slaw, etc inside flip from 44f-47f. cdi - thermostat inside |
| 2015-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf vegetable slicer with debris in between slots. cdi: pic moved slicer to dish area and cleaned during inspection. 4-501.114 maintain sanitizer at correct concen |
| 2015-10-06 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p one temperature for cooling missing in the month of september temperature logs. all other logs complete. |
| 2015-10-06 |
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 one tub of bbq slaw under sandwich make cooler dated to expire 10/1/15. cdi: pic discarded. all other |
| 2015-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one unlabelled bucket of sanitizer. cdi: employee labelled. |
| 2015-10-06 |
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 cole slaw made and immediately portioned into individual cups. individual portions |
| 2015-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one gasket on a reach in freezer with soil accumulation on it. |
| 2015-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods above 45f in a flip top cooler (see chart). cdi- covering was placed over flip top cooler to allow foods to cool back down. ambient air temperature of the reach |
| 2015-06-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris buildup on the inner components of 2 tea nozzles. |
| 2015-01-28 |
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 diced tomatoes dated 1/20 in a reach in cooler and deli ham dated 1/17 in the walk in cooler. |
| 2015-01-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one quat sanitizer spray bottle at 0ppm concentration and the less than 100ppm of quat sanitizer in the 3 compartment sink. cdi- sink and bottle were emptied and refilled to the proper |
| 2014-09-25 |
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 salad dated 9/25 when the chicken was cooked on 9/24, chili not dated that was opened on 9/22, and diced tomato prepared o |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler above 45f (see chart). cdi by placing foods in the walk in cooler for rapid cooling. |
| 2014-05-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed pink growth inside of the ice machine. cdi by recleaning. |
| 2014-05-14 |
16 |
3-401.14 non-continuous cooking of raw animal foods. raw animal foods that are cooked using a non-continuous method shall be: subject to a heating method that is not longer than 60 minutes in duration, properly cooled within 6 hours of initial heating, c |
| 2014-05-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored based on their final cook temperatures. observed partially cooked chicken being stored above fully cooked, ready to eat chicken in walk in cooler. c |
| 2014-05-14 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. observed 3 plastic containers with cracks in them. cdi by discarding. |
| 2013-08-19 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be free from accumulation of soil. observed 1 stack of plastic container lids stored as clean but soiled with food debris. |
| 2013-08-19 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed 2 wet wiping clothes stored on counter surfaces behind front counter. observed a wet wiping cloth stored on 3 compartment sink. |
| 2013-08-19 |
26 |
. 7.202.11 restriction-presence and useonly toxic substances or chemicals that are required for the maintenance of food service establishment shall be held in establishment. observed a container of goo gone stored over handsink in kitchen. cdi, operator |
| 2013-08-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed bbq slaw that was dated with a date o |
| 2013-08-19 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees shall drink from a closed beverage container if it is handled to prevent contamination of equipment or food. observed 1 employee beverage located on counter surface near food. cdi, operator relocated e |
| 2013-04-29 |
45 |
keep equipment in good repair. observed a split gasket on door of walk-in cooler. |
| 2013-04-29 |
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 |
| 2013-04-29 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-04-29 |
21 |
general comment: observed several small containers of cole slaw made in-house not date marked in display case but operator stated was held in unit for over 24 hours. cdi by instruction. |
| 2013-04-29 |
20 |
potentially hazardous food shall be held at 45 degrees f or below when cold holding. observed 1 package of swiss cheese; 1 package of provalone cheese; and 1 package of cheddar cheese overstacked in prep unit from night before and between 50-54 degrees f |
| 2013-02-21 |
43 |
observed tea filters in cabinet not protected. maintain in plastic or in container to prevent contamination from debris or spills. |
| 2013-02-21 |
45 |
observed several split gaskets throughout. maintain equipment in good repair. |
| 2013-02-21 |
26 |
general comment- maintain chemical storage in designated area away from customer items and areas that can pose potential contamination. observed all chemicals stored hanging on splash guard of hand sink at dish station. pic removed to under sink. |