| Violation Date |
Code |
Description |
| 2018-07-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. obseved a few flies in prep area. continue with fly control efforts. |
| 2018-07-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed stem thermometer available with thick probe and no 32 degrees indicator to easily calibrate. needs replacing. will follow |
| 2018-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most foods on make table of prep cooler 2 above 45 degrees including: capicola ham, ham, lettuce, and turkey all at 53 degrees. unit was reading 42 and all foods in reach in of |
| 2018-07-26 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sliced tomatoes at 53 degrees that were tighly wrapped and deeply stacked in main prep cooler 1 that had been cooling |
| 2018-07-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic could not find proof of certification. |
| 2018-01-25 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed roast beef, turkey and ham above 45f in the prep top. cdi - items were placed in the walk in cooler to cool; see temperature chart. |
| 2017-07-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no sanitizer test kit available. verification required. |
| 2017-07-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing multiple jeweled rings. |
| 2017-07-18 |
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 tomatoes cooling in flip top cooler, tomatoes cooling tightly covered/tig |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and roast beef in flip top cooler above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. repeat violation. verification re |
| 2017-07-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. repeat violation. |
| 2017-03-28 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light above the desk.6-305.11/6-501.110 designate and use an area for the |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in the prep unit to the left of the register above 45f (see temp. chart.) cdi - ice was added to cool the items down. pic noticed the unit had been adjusted inco |
| 2017-03-28 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-10-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2016-10-12 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in women's restroom. provide. |
| 2016-10-12 |
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 minor build up on flooring in walk in cooler. cl |
| 2016-05-05 |
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 clean cutting boards stored behind faucet of 3 comp sink. discontinue practice. |
| 2016-05-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed manager is not certified. repeat. |
| 2015-12-23 |
45 |
4-501.11 maintain equipment in good repair. observed top of prep unit 2 is not holding at proper temperature. facility will be using ice baths inside the prep unit until unit is repaired. pic was instructed to check food temperatures and change out ice ba |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in top of prep unit 2 to be above 45 f (see temp chart). pic stated they had been in top of prep unit for about an hour. bottom of prep unit was cold holding prop |
| 2015-12-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at hand sink at start of inspection. cdi- pic replaced hand towels. |
| 2015-12-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed manager is not a certified food protection manager. |
| 2015-06-08 |
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 cutting boards stored on prep sink and utensil wash sink behind faucet handles. |
| 2015-06-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle testing at 0 ppm chlorine. cdi by refilling at 50 ppm. |
| 2015-06-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic |
| 2014-09-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic is not a certified food protection manager. |
| 2014-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved the tomato slicer with food debris. cdi by re-washing and sanitizing while onsite. |
| 2014-09-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle. repeat7-201.11 separation-storage - pstore the sanitizer spray bottle away from any food, food prep areas or clean utensils. obser |
| 2014-09-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no stem thermometer availabe. vr- correction is required within 10 days. |
| 2014-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed containers stacked together while wet. repeat |
| 2014-09-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2-3 torn gaskets on the prep coolers. |
| 2014-09-12 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed untensils being washed in 95f water. water was refilled at 110f. |
| 2014-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wiping cloth with debris used multiple times for the slicer stored on the prep table with the slicer and sliced meat. for wiping cloths used multiple times, store in sanitizer in |
| 2014-04-24 |
46 |
provide test strips (repeat x 3). return visit required. |
| 2014-04-24 |
42 |
properly air dry. observed plastic containers wet stacked. |
| 2014-04-24 |
26 |
label the spray bottle of sanitizer. |
| 2014-04-24 |
14 |
provide sanitizer at proper concentration. observed a spray bottle at 0ppm. cdi by re-preparing. |
| 2014-04-24 |
1 |
the pic (person in charge) is not a certified food protection manager. as stated on previous inspections points began being deducted after 1/1/14. |
| 2013-10-09 |
1 |
2-102.12 certified food protection managerpic (person in charge) must be a certified food protection manager. observed pic (person in charge) without food protection manager's certification. facility has until 1-1-2014 for compliance. |
| 2013-10-09 |
26 |
7-102.11 common name-working containersprovide the common name of chemicals on working containers (spray bottles). observed 2 spray bottles not labeled. cdi- labeled onsite.7-201.11 separation-storageproperly separate all chemicals from food or utensils s |
| 2013-10-09 |
37 |
3-305.14 food preparationprevent contamination during food preparation. observed sheet pans placed onto the 3 compartment sink will dishes were inside the 3 comp sink and dirty dishes on the drain board. the sheet pans were used to place bread onto while |
| 2013-10-09 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry utensils prior to stacking. observed plastic food containers wet stacked. |
| 2013-10-09 |
46 |
4-302.14 sanitizing solutions, testing devicesprovide test strips for cl sanitizer. observed none available (repeat). |
| 2013-05-21 |
46 |
provide the proper test strips for testing chlorine based sanitizing solutions. observed only test strips available for quat sanitizing solutions. |
| 2013-05-21 |
45 |
maintain all equipment in good repair. observed sandwich prep cooler not maintaining proper cold holding temeperature. |
| 2013-05-21 |
39 |
cloths used for wiping counters and other equipment surfaces shall be held in between uses in sanitizer. observed cloths stored behind the 3 comp sink faucet and on the dirty drainboard. advised to store wiping cloths in sanitizer or if soiled store to be |
| 2013-05-21 |
34 |
properly calibrate the stem thermometer. observed the stem thermometer measuring 42f in ice water. explained proper procedure for calibrating stem thermometers. |
| 2013-05-21 |
20 |
maintain all cold holding items 41f and below (45f considered in compliance until 1/1/19. observed the following items above 45f in one of the sandwich prep coolers: ham-46f; lettuce- 52f; roast beef- 50f; etc. these items were moved into the properly fun |
| 2013-05-21 |
2 |
pic is unaware of his or her responsibility to inform food employees and conditional employees of their responsibility to report certain symptoms or diagnosed diseases as specified under 2-103.11 (m) and 2-201.11 (a); (b); (c) and (e). observed pic unable |
| 2013-05-21 |
1 |
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 a t |
| 2012-11-26 |
20 |
maintain all cold foods at 41f and below. observed deli meats; chopped lettuce and sliced tomatoes as high as 53f; in the flip top cooler. cdi- products moved to the other prep cooler to properly cool down. |
| 2012-11-26 |
39 |
store all soiled wiping cloths in sanitizer. observed soiled wiping cloths on the prep table. |
| 2012-11-26 |
2 |
facility must provide and train staff on the employee helath policy. cdi- a detailed example was provided. |
| 2012-11-26 |
54 |
provide a designated area provided for orderly storage of employee clothing and possessions. observed an employee coat and wallet stored on soda syrup boxes and with clean utensils. |
| 2012-11-26 |
45 |
maintain refrigeration in good repair. flip top cooler measuring at 56f. |
| 2012-11-26 |
1 |
a pic during all operating hours must be certified by taking an ansi accredited course. after 1/1/14 2 points will be deducted. see handout for details. |