| Violation Date |
Code |
Description |
| 2018-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed inside of cabinets and around equipment. remove rack stored on floor under dry storage and clean under. |
| 2018-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies around floor drains. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed inside and under cabinets. |
| 2017-09-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitizer stored on floor. |
| 2017-03-30 |
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. cleaning needed on flooring throughout and underneath equ |
| 2017-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed in cabinets and drawers. observed food debris in these areas. |
| 2016-08-10 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed the front door |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to reach in cooler torn. |
| 2016-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. repeat violation. observed one sanitizer bucket on the floor. cdi - pic dumped the bucket out; no more buckets on the floor. |
| 2016-08-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed one c |
| 2016-04-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debris |
| 2016-04-13 |
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. observed sanitizer buckets (quat) at low concentration at 50 ppm. cdi - refilled with new solution |
| 2016-04-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the mens bathroom handsink. |
| 2015-08-13 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (equipment, shelving etc) |
| 2015-08-13 |
42 |
4-903.114-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed single service utensils and supplies stored in cases directly on floor of back storage area. (repeat) |
| 2015-05-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic on site at beginning of inspection without food manager's certification. he showed me a course for the food handler' s certification. instructed him that he woul |
| 2015-05-18 |
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 utensils including tongs stored in bin out front with debris. 4-901.11(a) air dry equipment and utensils after cleaning a |
| 2015-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed inside small reach-in coolers and equipment on front line. observed sticky residue and food debris.observed residue on shelving insi |
| 2015-05-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed lots of overstock of cups and lids stored on the floor of storage area. |
| 2014-10-17 |
54 |
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 light fixture out in dry storage room. work order has been called in for light |
| 2014-10-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink at back kitchen area with a leak and in need of repair. cdi - work order has been called in. observed hand sink also needing to be re-attached to the wall - observed loose. |
| 2014-04-22 |
49 |
a plumbing system shall be maintained in good repair. (5-205.15) observed hand sink to have leak in need of repair. |
| 2014-04-22 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2013-10-24 |
14 |
food contact surfaces shall be clean to sight and touch. observed microbial build up on ice machine deflector. cdi-cleaning started. |
| 2013-10-24 |
8 |
keep hand sink in good repair. repair slow draining hand sink in back. |
| 2013-10-24 |
1 |
facility must have employee with managerial control who is food safety certified. no food safety certified manager on site during inspection. points will begin being deducted by jan 1, 2014. |
| 2013-03-08 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food (2-103.11 |
| 2013-03-08 |
43 |
single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the floor. (4-903.11)observed boxes of single service cups |
| 2013-03-08 |
39 |
) 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 (3-304.14) containers of chemical sanitizing solutions specified in subparag |
| 2013-03-08 |
6 |
c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest |
| 2013-03-08 |
6 |
hands shall be washed. i) after engaging in other activities that contaminate the hands. (2-301.14)observed employee handle money then assemble a drink touching the mouth contact surface of lid. cdi-through education. |
| 2013-03-08 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |