| Violation Date |
Code |
Description |
| 2019-01-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed middle faucet handle broken at 3 compartment sink. |
| 2019-01-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer container below required concentration as registerd by test kit. |
| 2019-01-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed food employee touch pre-cooked egg with their bare hands. egg reheated to 149 degrees f. cdi, employee v |
| 2019-01-16 |
6 |
2-301.14 when to wash - p - observed employee pick up cup from ground, throw in trash and then proceed to pick up a clean single-service cup without washing their hands in between. cdi by instruction. |
| 2019-01-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic did not have ansi accredited certified food protection manager certification. cdi by instruction. |
| 2018-06-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean equipment stored in container that had some splash / soil. |
| 2018-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of coffee stored on ground. |
| 2018-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in facility. operator stated they contacted pest control company. |
| 2018-06-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of cleaner stored on rack over equipment. |
| 2018-06-22 |
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 2 employees not vigorously rub hands for 10 to 15 seconds when washing their hands. cdi |
| 2017-12-11 |
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 back hand sink beginning to pull loose from wall. ensure that sink is re-caulk |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black residue forming in reach in freezer in back room. |
| 2017-12-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee making drinks while wearing a watch. |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed skim milk in reach in near register holding at 49f on counter top. observed another carton of milk on the counter at 45f. ensure milk is not allowed to sit out on counter at roo |
| 2017-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in back office/storage area being used as a dump sink. cdi: pic instructed employees that hand sink is for handwashing only.6-301.12 provide paper towe |
| 2017-04-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed half and half on time wit |
| 2017-04-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - 0 pts - observed thermometer with food debris build up. ensure that product is cleaned after use or every four hours. cdi - cleaned, |
| 2017-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat- observed sanitizer reading 50 ppm under coffee machine. |
| 2016-11-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - repeat - floors - floor cleaning needed throughout. |
| 2016-11-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - several items stored on the floor in the customer area. ensure that all items are at least 6 inches off the floor. |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed sanitizer reading 50 ppm under coffee machine. all others read 400 ppm. |
| 2016-11-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed whole milk, half and half |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - observed milk left out for extended period of time reading 51f. cdi- placed back in reach in to cool down. |
| 2016-02-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floor under 3 comp sink and where needed. |
| 2016-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice machine. |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on sides of clear containers. clean. clean shelves inside small sandwich cooler. |
| 2015-06-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at time of inspection had food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2014-10-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed stored on the floor. |
| 2014-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the chlorine dish machine was not sanitizing. return visit required. also observed one bucket for wiping towels was reading 0 ppm chlorine. cdi - refilled. |
| 2013-05-29 |
46 |
b) the temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49?c (120?f). pfobserved dishmachine washing at a temperature of 111-117 f. vr |
| 2013-05-29 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-05-29 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-05-29 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-10-23 |
47 |
4-602.13-observed food residue in door tracks of desert display case and in bottom of reach-in coolers. cdi-door tracks and reach-in coolers were cleaned and sanitized. |
| 2012-10-23 |
26 |
7-201.11-observed a container of hand sanitizer stored next to desert display case and cutting board. cdi-hand sanitizer was moved to a bottom shelf. |