| Violation Date |
Code |
Description |
| 2019-01-25 |
34 |
verfication required. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved facility with no thin probe thermometer. |
| 2019-01-25 |
31 |
general comment. 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 in flip top unit at 44f. lettuce was prepped this |
| 2019-01-25 |
1 |
repeat violation. 2-101.11 pic shall be present during all hours of operation.-pfno certified food protection manager onsite during the inspection. |
| 2018-10-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired quat sanitizer test strips that still work properly. replace. |
| 2018-10-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-04-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food, purse etc stored improperly amongst items for customers. |
| 2018-04-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-07-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. repeat |
| 2017-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced turkey holding at 47f. pic states turkey may have been wrapped in parchment paper which may contribute to slight temperature loss. cdi-product discarded and pic will dis |
| 2017-01-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. repeat |
| 2016-07-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2016-07-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic on duty was unaware of employee health policy. cdi- showed pic employee health policy posted on wall and instructi |
| 2016-07-29 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at both restroom handsinks to be below 100 f (see temp chart). repeat. return visit (vr) required. |
| 2016-01-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 comp sink to be slightly low. cdi- pic re-made sanitizier to correct concentration. |
| 2016-01-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at both restroom handsinks to be below 100 f (see temp chart). |
| 2016-01-13 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager present. |
| 2015-08-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone on prep counter as food prep was taking place. provide area for employee items. |
| 2015-08-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee not wearing hair restraint when inspection began. cdi-employee donned hair restraint. |
| 2015-08-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic to not be a certified food protection manager. acquire certification. |
| 2015-02-03 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.mens restroom tiolet and handsink needs cleaning. womens tiolet also needs cleaning. |
| 2015-02-03 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. pic (person in charge) is not a certified food protection manager. |
| 2014-08-15 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfpic (person in charge) is not a certified food protection manager. |
| 2014-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the hot tea brewer nozzle. cdi (corrected during the inspection) by cleaning onsite.4-501.114 maintain sanitizer at correct concentrations. |
| 2014-08-15 |
45 |
4-501.11 maintain equipment in good repair.observed a leak inside the walk in cooler. |
| 2014-08-15 |
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 around one handle of the prep sink. observed build up behind a soda nozzle. |
| 2014-08-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed possibly broken lids on the dumpster. pic was advised to alert management. |
| 2014-04-17 |
47 |
clean the soda syrup build up around the soda syrup tubing. |
| 2014-04-17 |
37 |
move the fly strip stored over the soda syrup boxes, so that it is stored below and separated from these items. cdi by moving. |
| 2014-04-17 |
14 |
maintain sanitizer at proper concentration. observed quat at 100ppm in the sink and spray bottle. cdi by discarding and replacing with 400ppm (supersan). |
| 2014-04-17 |
2 |
the person in charge was not able to provide documentation or otherwise demonstrate knowledge of an employee health policy. witin 10 10 days the person in charge must provide evidence of a training program which includes all required employee health infor |
| 2014-04-17 |
1 |
person in charge is not a certified food protection manager. repeat |
| 2013-08-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must provide documentation or otherwise demonstrate knowledge of an employee health policy. this should include the 5 symptoms and illnesses to r |
| 2013-08-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionproperly dispose of food products stored beyond the date marked for disposal. observed a single veggie patty stored beyond the date listed on the date |
| 2013-08-02 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. observed the pic not certified by any ansi accredited food protection course. points will be deducted after 1/1/14. |
| 2013-08-02 |
45 |
4-202.11 food-contact surfaces-cleanabilityresurface or replace gouged cutting boards to allow for effective cleaning. observed gouged cutting boards on the end of the sandwich prep line. |
| 2013-08-02 |
39 |
3-304.14 wiping cloths, use limitationproperly store all soiled wiping cloths. observed a soiled wiping cloth stored inside the prep sink. advised to discard or store to be laundered in an area that prevents contamination of any food, equipment or utensil |
| 2013-02-22 |
45 |
inside of the microwave door is melted and hard to clean. |
| 2013-02-22 |
14 |
maintain sanitizer at 200-400ppm. today the sanitizer in the 3 bay sink was <150ppm. make fresh more often and change it out when it is visibly soiled or saniizer will lose its strength |
| 2013-02-22 |
6 |
after washing hands; use a papertowel to turn off the water rather than barehands as observed today. employees instructed on proper handwashing procedures today. also; wash exposed arms when washing hands. |
| 2013-02-22 |
2 |
all employees must know the big 5 illnesses that need to be reported to the person-in-charge if they are diagnosed or exposed to one of them. managers need to know when to restrict/exclude ill employees and when to allow them back to work after they have |
| 2013-02-22 |
1 |
person-in-charge must have passed an ansi approved food safety exam that is proctored. |
| 2012-11-21 |
2 |
facility must have an approved employee health policy. facility has no specific policy. cdi- education and handout provided. |
| 2012-11-21 |
47 |
keep equipment clean. observed microwave with build up. clean the can wash. |
| 2012-11-21 |
45 |
all equipment must be smooth and easily cleanable. observed deep gouges on prep line cutting board. |
| 2012-11-21 |
8 |
supply all handsinks with soap. observed no soap at the prep line handsink. |
| 2012-11-21 |
1 |
facilty must have a person in charge (pic) that is food safety certified by an ansi accredited course. points will be deducted after 1/1/14. observed no certified pic. |