| Violation Date |
Code |
Description |
| 2018-07-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a single bag of onions less than 6 inches off of the floor, item was moved by pic. |
| 2018-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker debris present on several stacked plastic containers. all residue from food/stickers must be removed during the wash portion of the wash/rins |
| 2018-02-13 |
54 |
6-305.11 designation-dressing areas and lockers - c observed cell phone stored on prep counter. ensure employee designated for employee belongings is used. |
| 2018-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed freezer holding temperature at 36f. observed foods in freezer still frozen. freezer may be on defrost mode. pic called technician to ensure freezer is working. |
| 2018-02-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor in dry storage area. |
| 2018-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked while still wet. repeat |
| 2018-02-13 |
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 2 shakers without identifying label. |
| 2018-02-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic was not aware of the symptoms, illnesses and exposures that employees are required to report. pic was not aware o |
| 2018-02-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. repeat |
| 2017-07-31 |
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. |
| 2017-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food contact surfaces in walk-in cooler. |
| 2017-07-31 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-04-13 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved meat balls on steam table measuring 117 f; cdi meat balls reheated 165f and placed back on steam table with heat setting turned to correct level. (meat balls observed holding a |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of roast beef stored inside prep cooler measuring 50f; (over stocked). cdi container portioned properly and extra product placed into walk-in cooler. |
| 2017-04-13 |
33 |
3-501.13 use approved thawing methods. observed large bags of soup thawing at room temp on drain board (chicken noodle soup). cdi soup placed under cool running water. |
| 2017-04-13 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (handle on turbo chef). |
| 2016-10-20 |
45 |
repeat 4-205.104-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf / ansi listed plastic bulkd dry food bins with clasping handles that are not able to be cleaned. |
| 2016-10-20 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of fruit flies throughout kitchen area. |
| 2016-10-20 |
1 |
. 2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on wic damaged. observed front drink cooler holding at 50f. cdi: products discarded, and cooler turned down. cooler was falling and was 47f before leaving. pic continuing to monitor. 4-202.11 f |
| 2016-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several items wet stacked on metal rack next to 3-comp sink. repeat violation |
| 2016-03-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food with unapproved jewelry. repeat violation |
| 2016-03-03 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed all shaker containers with unidentifiable dry goods unlabeled. pic stated that she was having trouble finding a label to stick to the outsi |
| 2016-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, pepperoni, eggs, lemonade, milk, apple juice and orange juice holding above 45f. cdi: all items cooled except milk, lemonade and orange juice. those items were discard |
| 2016-03-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer below 200ppm quat in sink. items being sanitized moved to wash side to be properly w/r/s. sanitizer refilled to proper concentration. repeat violation |
| 2016-03-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. repeat violation |
| 2015-11-19 |
1 |
2-102.12 certified food protection manager - c - at least one person in a managerial capacity shall be on site and be an ansi accredited certified food protection manager. observed no pic on site with certification. cdi by instruction. |
| 2015-11-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide proper temperature for sanitizer and wash vat. observed operator washing dishes and wash water was below 110 degrees f a |
| 2015-11-19 |
36 |
6-501.111 controlling pests - pf - insects and pests shall be in facility. observed several fruit flies flying around 3 compartment sink. provide pest treatment to control pest. verification required by 11/29/15. fax number provided to pic for invoice. |
| 2015-11-19 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers of food employees. observed employees with wrist bands and rings. |
| 2015-11-19 |
39 |
3-304.14 wiping cloths, use limitation - c - wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloths stored on drainboard of 3 compartment sinks and several soiled cloths stored in cabinet under handwashing sink behind front |
| 2015-11-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some containers being wet stacked on dry storage rack. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and singl |
| 2015-11-19 |
43 |
4-502.13 single-service and single-use articles-use limitations - c - single-service articles shall not be reused. observed single-service cups that operator stated was for employee drinks being washed and reused at 3 compartment sink. |
| 2015-04-02 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and sanitize bays of sink in use, middle rinse bay containing dirty utensils and rinseed food particles. all bays of the 3-comp sink shall be clean when in use. |
| 2015-04-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.: observed wet-stacking off utensils. |
| 2015-04-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: foundmeatballs in hot holding 122 f after three hours. pic voluntarily discarded. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed lettuce particles adhered to slicer blade stored as clean. ice chute at drink station with buildup. cdi- returned to cleaning process.4-501.114 maint |
| 2015-04-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified by accredited program. |
| 2014-11-04 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. main nozzle at 3 compartment sink is leaking. repair leak. |
| 2014-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers stacked tightly while wet. cdi- two containers removed for re-washing due to slight odor, other three were stacked to allow for air drying. |
| 2014-11-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold on one tea urn nozzles at self service beverage station and one on nozzle of urn stored as clean. cdi- removed for cleaning. |
| 2014-11-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of food safety management certification. operator kelly fernandez advised that she has taken the online courses independently, but has |
| 2014-05-23 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training, cdi- verbal correction. operator, kelly fernandez was advised of requirement. advised of options. |
| 2014-05-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. several items throughout the cold hold areas on the line not under temperature control. employee advised that food items had been then |
| 2014-05-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up in both tea urn nozzles at self service beverage station. cdi- operator removed and cleaned immediately. |
| 2014-05-23 |
36 |
6-501.111 controlling pests - pf. one gnat observed at self service beverage station. cdi- verbal discussion with operator as to routine pest management. |
| 2014-05-23 |
35 |
3-302.12 food storage containers identified with common name of food - c. dry seasoning shakers in use at prep line not labeled per rule requirement. cdi- verbal correction as to rule requirement. |
| 2013-06-12 |
42 |
maintain proper air drying before tight stacking. observed severl tight stacked wet pans. |
| 2013-06-12 |
37 |
observed bag of onions on the floor- maintain off of floor for storage. |
| 2013-06-12 |
31 |
observed made tuna salad cooling in walk in cooler with lid and plastic wrap. ensure foods that are cooling are kept uncovered to facilitate rapid cooling. |
| 2013-06-12 |
14 |
maintain all food contact surfaces properly washed; rinsed; and sanitized. observed several pans stacked clean with sticker residue. pans washed. |
| 2013-06-12 |
8 |
observed back appertowels unit not properly functioning or dispensing towels. repaired during inspection. |
| 2013-06-12 |
2 |
observed employees did not know 5 symptoms but did have signed employee health policy. emoloyees must know symptoms. |
| 2013-06-12 |
1 |
pic observed without certification. certification needed by 1/1/14 to avoid 2pt deduction. |
| 2012-10-16 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |
| 2012-10-16 |
54 |
heating; ventilating; and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food; food-contact surfaces; equipment; or utensils. observed one air vent in kitchen and one in |
| 2012-10-16 |
53 |
(a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed wire rack shelving no longer in use stored under shelving creating obstacles to cleaning. |
| 2012-10-16 |
43 |
(a) except as specified in ¶ (d) of this section; cleaned equipment and utensils; laundered linens; and 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 contamina |
| 2012-10-16 |
20 |
(a) (2) at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is not capable of maintaining the food at 5°c (41°f) or less if: p (i) the equipm |
| 2012-10-16 |
14 |
(e) except when dry cleaning methods are used as specified under § 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |
| 2012-10-16 |
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 |