| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
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 an unfinished lower wall at the left of the deli case. -0- |
| 2018-12-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in the women's restroom. -0- |
| 2018-12-17 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not be stored in direct contact with undrained ice or water. observed cut lettuce stored in standing water in walk in cooler while cooling. -0- |
| 2018-12-17 |
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 roast beef and pastrami in deli case without date marking and with no back stock that is date marked in the facility. cdi - pic bac |
| 2018-12-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes stored on shelf in walk in cooler over rte cut tomatoes and onions. cdi - pic moved rte foods to the far right on the same shelf, away from unwashed tomatoes. -1. |
| 2018-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the deli case. |
| 2018-02-07 |
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-use cups being stored on the front checkout counter unprotected. |
| 2018-02-07 |
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 no labels on oregano or pepper shakers. |
| 2018-02-07 |
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 one container of shredded lettuce cooling in a flip top cooler. cdi- ite |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the top layer of shredded lettuce cold holding above 45f at the sandwich make station (see chart). cdi- employee transferred lettuce to walk in cooler for cooling. improvemen |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham and salami cold holding in the bottom section of the meat case above 45f (see chart). pic indicated the products were placed into the case less than 4 hours ago. cdi- pro |
| 2017-08-17 |
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 an opened pastrami chub not dated. pic indicated the pastrami takes several days to sell once opened. cdi- product was appropria |
| 2017-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored on a shelf while not in use. |
| 2017-08-17 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris in the sanitizer solution in the 3 compartment sink. |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the deli meat case. |
| 2017-08-17 |
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. observed debris accumulation on the floor along the sand |
| 2017-02-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent acoustic style ceiling tiles above the sandwich prep. area. |
| 2017-02-27 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on the outside dumpster. the facility shares the dumpster with several other businesses. |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes and shredded lettuce in the sandwich prep. unit cold holding above 45f (see chart). cdi- tomatoes were relocated to the bottom of the deli case for cooling, to |
| 2017-02-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling uncooked sliced beef (philly steak) with gloves on and then proceed to handle ready-to-eat foods (cheese slice) without changing |
| 2017-02-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink nearest the 3 compartment sink. cdi- dispenser was refilled. |
| 2016-11-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee enter restroom and not properly wash hands afterwards due to there being no soap |
| 2016-11-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee place raw chicken philly meat on to the grill and not change gloves immediately afterwards. cdi by instruction. |
| 2016-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding in the steam table below 135f (see chart). cdi- meatballs were placed onto the grill and reheated to above 165f. |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and sliced tomatoes on the sandwich make line cold holding above 45f (see chart). cdi- items were transferred to the walk in cooler for cooling. |
| 2016-11-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed the soap dispenser empty in the mens restroom. cdi- dispenser was refilled. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the deli case cooler door tracks. |
| 2016-11-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug on the outside dumpster. |
| 2016-11-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles installed above the sandwich preparation area of the restaurant. |
| 2016-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths being stored on shelving while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitize |
| 2016-05-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on shelves and prep counters, cdi-the cloths were moved to a sanitizer bucket. |
| 2016-05-12 |
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 multiple squeeze bottles of sauce with no labeling to indicate the food product. cdi-the bottles were labeled. |
| 2016-05-12 |
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 three containers of lettuce in the walk in cooler that had been prepped a |
| 2016-05-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no labeling on sanitizer buckets. cdi-buckets were labeled and explained to pic that the clear plastic containers shall not be used for food storage after |
| 2016-05-12 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water temperature barely reach 100f in front area. the water took a couple of minutes before reaching 100f. when the hot water is turned on at another sink, the temperature of the handwash s |
| 2015-11-03 |
31 |
3-501.15 quickly chill foods from room temperature or prep. leave lid off containers until thoroughly chilled. observed recently prepped cut lettuce in covered containers at 60 f. gave instruction. |
| 2015-11-03 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed warm water at handsink no higher than 88 f. the hot water in the 3-comp sink was above 100 f but gradually the temperature of the water was decreasing. it was discovered that the pilot ligh |
| 2015-05-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed greasy build up on some shelving and outside of the equipment. thorough cleaning of equipment and non-food contact areas needed. |
| 2015-05-11 |
36 |
6-501.111 controlling pests - pf observed 2 flies in kitchen. gave instruction to enhance fly protection. |
| 2015-05-11 |
22 |
3-501.19 time as a public health control - p,pf cut lettuce is being placed on sandwich make table without prior chilling. gave instruction to use 4 hour time marking for foods which will go to the make table above 45 f. start time for 4 hour hold shou |
| 2015-05-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p chlorine is being used ast sanitizer. observed bottle labeled sanitizer with 0 ppm chlorine. filled bottle with sanitizer from |
| 2014-08-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled soda machine nozzles. -cdi items were removed for cleaning. |
| 2014-08-14 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed one portion of roast beef to be dated 8/6. it should only have been kept through 8/12 unless it is frozen. -cdi item was disposed of. |
| 2014-04-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed badly damaged gaskets on stand up refrigeration unit. |
| 2014-04-03 |
8 |
5-202.12 handwashing sinks, installation - pf observed handsinks in bathrooms not to give 100f hot water. the men's room came up to 67f and the women's room came up to 92f. the sinks must be able to give at least 100f hot water at all times. |
| 2014-04-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal food and drink set on a food prep table. do not set personal drinks or food on food prep tables. -cdi items were moved. |
| 2014-04-03 |
1 |
2-102.12 certified food protection manager - c observed certified food protection manager to have left the facility and then returned shortly after. a certified food protection manager must be in the facility at all times of operation. any repeat viola |
| 2013-10-07 |
35 |
3-602.11 food labels observed cookies presented for customer self service with no labeling. labeling handout was given. -cdi the items were moved such that a food employee has to serve them. |
| 2013-05-06 |
45 |
observed a small leak in the 3 compartment drain line. fix the the drain line. |
| 2013-05-06 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-05-06 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-05-06 |
21 |
observed meats to not be date marked properly. all ready to eat items that require refrigeration must be date marked properly. -cdi c. elmore directed that all items be date marked. the date marking handout was given. |
| 2013-05-06 |
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 equipme |
| 2013-05-06 |
8 |
a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf observed the hot water in the women's room to rise to 101f and then to fall back to 90f. observed the hot w |
| 2012-10-19 |
52 |
observed hole in the back of the dumpster. replace the dumpster. |
| 2012-10-19 |
45 |
observed cracked lids; torn cooler gaskets -repeat; rusty cooler shelving -repeat; torn rack covers; and damage to bathroom sink requiring repair and recaulking. do not paint shelving; it must be replaced or professionally recoated. repair or replace dam |
| 2012-10-19 |
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 |