| Violation Date |
Code |
Description |
| 2018-10-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed sandwich prep unit at 61f during the inspection. pic stated they will contact maintence tomorrow and discontinue use until fixed. food items will be placed in walk in cooler. verification b |
| 2018-10-31 |
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 2 scoop handles in the quinoa salads. cdi scoop handles were placed out |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on prep surfaces. cdi cloths were removed during the inspection. |
| 2018-10-31 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility with a broken thin probe thermometer. verification required in 10 days. |
| 2018-10-31 |
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 cut tomatoes cooling in large portions, covered in a plastic container. cd |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes, pimento cheese, tuna salad, fresh mozzarella, pea salad, spring mix, and black beans above 45f (see temp chart). ambient temperature of sandwich prep unit was 61f. |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can blocking handsink by sanwich prep unit. ensure to maintain access to handsinks at all time. cdi pic moved trash can to allow access to handsink. |
| 2018-02-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal purse stored on dishwasher. |
| 2018-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items recorded above 45f (see chart). cdi- items taken back to wic to cool down (see chart). all items were overstacked. do not overstack products. stack within |
| 2018-02-28 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. interior top of machine has black build-up and is in need of cleaning. |
| 2017-09-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p one employee entered kitchen and proceeded to put gloves on without washing hands. cdi- employee stopped and washed hands before donning gloves.2-301.12c to avoid recontaminating their |
| 2017-09-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed dry food (walnuts, nuts, etc) sitting on a shelf but unprotected from physical contaminants. cdi- products wrapped. -0- |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a bag of pepporoni and chicken holding above 45f (see chart). also observed a salad in wic holding above 45f. cdi- chicken and pepp. were discarded while salad was uncovered t |
| 2017-09-25 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee was prepping food without a hair restraint. employee later put on a visor. |
| 2017-09-25 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. some scoops were stored in |
| 2017-09-25 |
54 |
\light shiled above cookie area is damaged and is not covering all of the bulb. repeat. |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. multiple flip top lids does not securely flip up and latch. cdi- repair lids.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some single service cutting |
| 2017-09-25 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-25 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. unprotected single service cups were stacked. protect by keepin |
| 2017-05-17 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed some minor black build-up in white part of interior of ice machine. clean. |
| 2017-05-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf none of the handsinks reached 100f. pic stated they had a recent water system break outside of facility on streets which has been affecting consistent intake of hot water for sinks. ehs waited 30-40 |
| 2017-05-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple items cooling incorreclty such as a large bowl of diced chicken wrapp |
| 2017-05-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf chemical spray bottle unlabeled. cdi- product discarded. |
| 2017-05-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. multiple sanitizer buckets recorded with low quat concentration at 0ppm. |
| 2017-05-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shiled above cookie area is damaged and is not covering all of the bulb. assure that bulb is shatter proof |
| 2017-02-03 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing a hair restraint or beard guard. |
| 2017-02-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf clear bottle of quat sanitizer not labeled. cdi- bottle labeled as sanitizer. assure all chemicals are labeled, espcecially if chemical is clear and can be mistaken |
| 2017-02-03 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf open container of mil |
| 2017-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple items in flip top cooler (see chart) holding above 45f. cdi- all items brought to wic to cool down. maintenace called. vr. |
| 2017-02-03 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf high-temp dish machine not properly sanitizing as strip did not turn black. maintenance came to look a |
| 2017-02-03 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf trash can blocking access to sink. cdi- trash can removed. |
| 2016-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in flip top unit holding above 45f. cdi- all items moved to wic to cool down. maintain unit and temps. to assure unit is properly functioning and repair unit |
| 2016-10-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed a reminder but no disclosure for eggs benedict/poached eggs. pic stated they will cook a medium poach (1 |
| 2016-10-10 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. bucket of quat sanitizer was not recorded at proper concentration (0 ppm). cdi- bucket re-filled. |
| 2016-10-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two buckets of sanitizer not labeled. cdi- buckets labeled. |
| 2016-10-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed many scarred cutting boards. repair or replace. |
| 2016-10-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed a personal drink on prep table. |
| 2016-05-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed some cups and lids being stored on shelf above hot-holding items. some had food debris on them. store in a way to protect cups and lids. repeat. |
| 2016-05-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a scoop being held |
| 2016-05-16 |
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 a water squirt bottle and oil bottle unlabeled. label all bottles. repeat. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers with food debris on them. cdi- all containers taken to dishwasher to be washed. repeat.4-602.11(e)(4) equipment such as ice b |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one knife that was soiled with food debris. cdi- knife taken back to dishwasher.4-602.11(e) clean ice machine at a frequency nessecary to avoid soil o |
| 2016-01-29 |
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 almond milk with no date mark label. cdi- products were voluntarily discarded. repeat. |
| 2016-01-29 |
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 salt and pepper mix and oils not labeled. |
| 2016-01-29 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed some dented cans stored alongside non-dented cans. stored dented cans in a seperate area. cdi- dented c |
| 2016-01-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a head restraint. |
| 2016-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken, feta cheese, and blue cheese all at a recorded temperature of less than 45f (see chart). cdi- pic stated items had been out for less than an hour. items brough |
| 2016-01-29 |
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 scoop stored in food with handle in food product as well as a container |
| 2016-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal and plastic bins. |
| 2016-01-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups and lids being stored right above hot holding steam wells and not protected from contamintion and splash from food. some cups and lids had splash de |
| 2016-01-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scarred cutting board. cdi- cutting board was voluntarily discarded. |
| 2016-01-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer maintained at the correct concentration. observed sanitizer in bucket with a weak reading of 50ppm. cdi- bucket was emptied and re-made. |
| 2015-10-30 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - whole tomatoes were being washed and placed back in original soiled cardboard box. / sliced tomatoes are being placed in cardboard box lid. / observed |
| 2015-10-30 |
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 - cut melons and chicken were not dated. pic states that all product was made the same date as the product below. since containers are broke |
| 2015-10-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - brunch menu does not have consumer advisory reminder or disclosure for eggs benedict. verification required with |
| 2015-10-30 |
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 - repeat - observed several tcs (lettuce, chicken, tuna, sliced deli meats, tomato |
| 2015-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce (52f) and mac and cheese (48f) stored in low boy were out of temperature. upper portions of ham and roast beef read 50f. green peppers on make top and reach in read 50 |
| 2015-10-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts - cups stored unprotected. maintain all lips of cups protected through a dispenser or original plastic covering. |
| 2015-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed inside the make top units. |
| 2015-10-30 |
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. - 0pts - floors and walls: detailed cleaning needed in wa |
| 2015-10-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0 pts - observed food employees with bracelets. |
| 2015-06-25 |
53 |
general comments:-observed heavy buildup on the floors under the grill and ice machine. clean.-observed black buildup on the walls by the dish machine. clean.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light |
| 2015-06-25 |
52 |
general comment:observed the dumpster doors open. keep closed.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2015-06-25 |
47 |
-repeat non-compliance: observed heavy debris and residue in majority of the gaskets. clean.-observed black buildup on the walls and ceiling inside of the ice machine. clean.-observed the roof of the microwave in need of cleaning.-observed old food debris |
| 2015-06-25 |
45 |
-repeat non-compliance: observed while scale and grooves in the cutting boards. resurface or replace.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-observed a torn gasket on the drawer under the gri |
| 2015-06-25 |
42 |
repeat non-compliance: observed dishes stacked and stored wet. cdi- informed pic and moved several items to be rewashed and stacked to air dry.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-06-25 |
39 |
general comment:observed wet wiping cloths on the counter tops. cdi- placed in sanitizer bucket.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-06-25 |
38 |
general comment:observed employee making smoothies with false nails and polish on. cdi- employee began wearing gloves.2-302.11(b) |
| 2015-06-25 |
31 |
-observed sliced chicken stacked in deep pans and the pans were stacked on top of each other. top pan- 59f, bottom pan- 69fcdi- the baggies of chicken were placed 1 layer flat on cookie sheets.-observed the items being prepared today (lettuce, chicken, t |
| 2015-06-25 |
20 |
observed tuna salad, tomatoes, lettuce mixes, cheeses, and deli meats all ranging 52-55 in the sandwich making reachin cooler. cdi- the top layer of all items were discarded. the remainder of the items was 45f and below.3-501.16(a)(2) maintain tcs foods i |
| 2015-06-25 |
13 |
general comments:-observed multiple food items stored on the sandwich reachin cooler uncovered. cover all items when not in use to prevent contamination. cdi- items covered.-observed bread stored in just fresh plastic bags. ensure all food is stored in fo |
| 2014-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several metal pans stacked tight while still wet. |
| 2014-11-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temperature dish machine not reaching a hot water temperature above 156f. dish machine looks as if it is a dual chemical/high temp mac |
| 2014-11-17 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed on squeeze bottle of unlabeled cooking oil. cdi by having staff label oil. |
| 2014-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed multiple refrigeration gaskets with food debris present. clean all gaskets. |
| 2014-11-17 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed several cutting boards with white scale present on surface and with some chipped edges. cdi by instructing pic to have items res |
| 2014-02-20 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ยง 4-501.114; and (2) laundered dail |
| 2014-02-20 |
31 |
3-501.15 cooling methods(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow |
| 2014-02-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencya) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed upper interior of ice machine to have black mold present on surface. cdi by staff cleaning ice ma |
| 2013-02-27 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved can opener mounted at table with debris on blade. observed hand crank dicer stored as clean with dried lettuce on blade. cdi by pic having items washed. |
| 2013-02-27 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-02-27 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-02-27 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up on overhead ventilation guard in men's restroom. clean overhead vent guard. |
| 2013-02-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food crumbs collecting on multiple refrigeration gaskets in kitchen. observed food crumbs accumulating around the edges of |
| 2012-10-31 |
37 |
food items in reach in cooler not covered during storage. cdi- all foods covered. |
| 2012-10-31 |
14 |
sanitizer in 3 comp sink. sanitizer testing at 0ppm. cdi- operator replaced empty bag of concentrate. |
| 2012-10-31 |
21 |
potentially hazardous ready to eat foods being stored more than 24 hours not date marked with both date of production and disposition. cdi- verbal education as to rule requirement. handout provided to operator today. |
| 2012-10-31 |
26 |
verbal education at to rule requirement to label sanitizer with type of sanitizer being used in facility. |
| 2012-10-31 |
14 |
shield on ice machine with some mold build up. cdi- shield cleaned immediately. |
| 2012-10-31 |
34 |
air temperature thermometer is needed in prep coolers on salad prep line. cdi- thermometer provided. |
| 2012-10-31 |
35 |
in use seasonings/ dry mixes/ oils not labeled. cdi- verbal education as to rule requirement. |
| 2012-10-31 |
41 |
one small bowl being used as scoop at the salad station being stored in the salad. cdi- bowl removed; only scoops/ utensils with handles for dispensing food. |
| 2012-10-31 |
45 |
one damaged fryer basket. replace damaged basket. can opener blade is peeling. replace blade. |
| 2012-10-31 |
42 |
clean aprons stored on the floor in linen closet. cdi- storage corrected. operator advised as to acceptable options for storing clean linen/ aprons. |
| 2012-10-31 |
42 |
clean utensils stored as clean on sheet pans on speed rack. dried food debris on sheet pans. cdi- pans removed and cleaned. |
| 2012-10-31 |
43 |
two stacks of single service cups stored at back counter stacked out of dispenser and plastic sleeve. cdi- storage corrected. |
| 2012-10-31 |
46 |
water in wash and rinse basins at 75f-76f. cdi-verbal education as to rule requirement that standing water in both basins be maintained at a minimum of 110f. |
| 2012-10-31 |
47 |
fan shields on undercounter fan and upper shelving at front counter area needs to be cleaned. |
| 2012-10-31 |
54 |
two lights out at front counter area. replace/ repair lights. |
| 2012-10-31 |
8 |
trash can in front of handwashing sink. cdi- verbal education as to rule requirement. trash can moved. |
| 2012-10-31 |
42 |
multiple plastic and metal containers stacked tightly while wet. allow all utensils to completely air dry before tightly stacking them. |
| 2012-10-31 |
8 |
handwashing signs not posted at all handwashing sinks in the prep areas. cdi- verbal education as to rule requirement. handwashing signs provided today. |