| Violation Date |
Code |
Description |
| 2018-12-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe thermometer not provided. |
| 2018-12-13 |
1 |
2-102.12 certified food protection manager - c observed pic not acertified food protection manager. |
| 2018-03-02 |
53 |
6-501.12 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 debris in back room on ceiling. make sure |
| 2018-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk in cooler. make sure to keep in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. general comment, observed cutti |
| 2018-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bracelets while performing food preparation. make sure food employees remove all jewelry before b |
| 2018-03-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed can tuna being stored under back prep sink and pipes. make sure to store where contamination will not occur. |
| 2018-03-02 |
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 creamers kept on tphc not b |
| 2017-08-17 |
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 tomatoes and lox that were still cooling down to 45 degrees; tightly wrapped and placed in a reach in unit. items were |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all the cream cheese, chicken salad, tuna salad, cheese and tomato in flip top unit cold holding above 45 degrees. cdi directed pic to discard all food. pic discarded food volun |
| 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 sausages not date marked opened on monday. cdi items allowed to be back dated.3-501.18 discard the food requiring date labels once |
| 2017-08-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cheese, sausages and other items not covered in reach in unit. cdi pic wrapped items. |
| 2017-08-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees not wearing a hair restraint upon entering food establishment. cdi food employees placed on hai |
| 2017-08-17 |
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 lox and tomato being tightly covered and stacked in reach in unit deli cas |
| 2017-06-01 |
53 |
6-501.12 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 dusty ceilings. make sure to increase cleaning f |
| 2017-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed doors open to dumpster. observed missing drain plug on waste receptacle. make sur |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in reach in unit below flip top unit. |
| 2017-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing any hair restraints. make sure to wear hair restraints to prevent contamination.2-303.1 |
| 2017-06-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in the floor in the walk in freezer. make sure to keep off the floor. |
| 2017-06-01 |
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 bottle containing aqueous solution not labeled. make sure to label all working containers of food/food ingredients once re |
| 2017-06-01 |
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 observd container of lox cooling in walk in cooler tightly covered from early after |
| 2017-06-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed bologna dated marked for 5/22. cdi voluntarily discarded. |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food on the prepare line in the reach in units all above 45 degrees. cdi tomatoes, chicken salad, tuna salad and lettuuce discarded. cream cheeses were placed in less than 1 hou |
| 2017-06-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer stored as clean with food debris on it. cdi slicer broken down. provided cleaning frequency handout. **spoke to pic regarding slicers have |
| 2017-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage in back room on food preparation counter. make sure to store drinks appropriately to prevent contamination of equipment, single service, food |
| 2016-07-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink that was used to dump milk. cdi milk washed out and by instruction. |
| 2016-07-13 |
9 |
3-201.11 use food from approved sources only.-p. did not observed but pic stated that they sometimes used pasta that is cooked at someone else's house and bring in for their pasta salad. told facility that all food for sale must be cooked at prepared at a |
| 2016-07-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean ice machine at a frequecy to prevent accumulation. observed ice machine with black debris near ice chute.4-501.114 maintain sanitizer at correct con |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cole slaw, lox salmon, and half and half holding above 45f. cdi items placed in walk in for cooling and cream dumped. suggest facility can use time for milks or place in an ice |
| 2016-07-13 |
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 facility with tomatoes that were covered and stacked on top of each other |
| 2016-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with a cold smoke salmon that was not asterisked on menu board or on to go menus. verification |
| 2016-02-17 |
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 facility with written proc |
| 2016-02-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed facility not counting the prep days to 7 day shelf life and holding chicken salad, macaroni sal |
| 2016-02-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer at 3 comp sink below 50ppm. cdi more bleach added to solution. |
| 2016-02-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink and cell phone stored in reach in with food for the facility and on prep surface. cdi items relocated. |
| 2015-10-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. |
| 2015-10-30 |
45 |
4-501.11 maintain equipment in good repair. gaskets on reach in prep unit broken and in need of repair. -0 points- |
| 2015-10-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed internal thermometer in prep unit broken. -0 points- |
| 2015-10-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed peppered ham and salsa chicken held between 41 and 45 degrees held more than 4 days . cdi |
| 2015-05-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed front counter server donn gloves without washing hands . cdi corrected by instruction. |
| 2015-05-29 |
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 deli meats improperly labeled after opening in front deli case. cdi meats properly labeled.a better consistent system to ensure da |
| 2015-05-29 |
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 -0 points-observed egg salad being cooled in tightly covered and deep pan in walk i |
| 2015-05-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -0 points- observed numerous items in unlabeled containers throughout facility. |
| 2015-05-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed front counter food employee working with food without hair restraints.2-302.11 (b) unless wearing intact gloves i |
| 2015-05-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. -0 points- observed no covered receptacle in ladies restroom |
| 2014-09-11 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one we wiping cloth on prep counter. |
| 2014-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three compartment sink tested at 0ppm. cdi - remade at 200ppm chlorine verifyed by test strips. |
| 2014-09-11 |
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 food employee cut lettuce with bare hands. cdi by instruction; lettuce discarded. |
| 2013-12-09 |
46 |
4-302.14 sanitizing solutions, testing devices. facilities test strips were not recording the correct levels. |
| 2013-12-09 |
26 |
7-204.11 sanitizers, criteria-chemicals. maintain sanitizers at approved levels. observed sanitizer in the 3 compartment sink at >200 ppm chlorine. cdi. |
| 2013-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 |
| 2013-03-18 |
22 |
3-501.19 when time as a public health control is being used; ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control; after which time they must be discarded. obse |
| 2013-03-18 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system in place for deli meats; prepared cream cheeses; pasta salad; etc.; cdi by instruction. |
| 2013-03-18 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves and changing gloves without washing hands; cdi by instruction. |
| 2013-03-18 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |