| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed general cleaning needed under equipment such as ice machines. observed soil and debris in shelving at serving station.6-201.11 floors, walls and ceilings shall be designed, constructed, and ins |
| 2018-12-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 damaged fryer baskets that were removed from use by manager. observed low prep refrigerator not working that operator stated a compressor was ordered for unit. visit to ensure repair an |
| 2018-12-12 |
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 linen stored inside prep refrigerator with food debris. observed cleaned ice wands located in container with food |
| 2018-12-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use utensils stored in water at 61 degrees f. observed single-service |
| 2018-12-12 |
37 |
3-307.11 miscellaneous sources of contamination - c- observed prep refrigerator used as breading station where raw chicken breading and raw fish were used while preparing with the same breading ingredients and located over ready to eat food in top drawer |
| 2018-12-12 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c - observed dead insect on shelf at serving area and dead roach inside ice machine 2 that operator stated was not used. |
| 2018-12-12 |
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 some containers of oil not labeled by common name of food. |
| 2018-12-12 |
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 cut tomatoes recently prepared according to staff and cooling in prep re |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw beef sliders and cheese in top right drawer of refrigerator below grill, milk, butter and whip cream held above 45 degrees f in low reach in refrigerator behind front coun |
| 2018-12-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw turkey sausage located over ground beef in walk in cooler 2. observed unwashed produce located over ready to eat foods in walk in cooler. observed cookie dough |
| 2018-07-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground raw turkey stored with and over ground beef in meat walk in unit. cdi, foods relocated for proper storage. improvement made since previous inspection. |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut melon, cream cheese, raw burger at prep line refrigerator and cream cheese icing above 45 degrees f. cdi, foods relocated to rapidly cool. tphc discussed with pic. |
| 2018-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken stock cooling in walk in freezer floor and shortening on ground in walk in cooler at bakery. observed disposable towel di |
| 2018-07-27 |
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 broken cutting board and cracked plastic container. cdi, equipment removed from |
| 2018-07-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - observed single-service coffee filters uncovered / unprotected behind front counter. |
| 2018-07-27 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c - invert clean equipment to prevent contamination of food contact surfaces. observed plates below pass through window area not inverted and some debris. |
| 2018-04-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet cloth nea faucet at handwashing sink behind counter and another hanging outside of sanitize bucket. maintain in sanitizer. |
| 2018-04-24 |
6 |
2-301.14 when to wash - p - observed a food employee crack shell egg with gloved hand then proceed to handle clean utensil without washing their hands in between. cdi by instruction. |
| 2018-04-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce over lettuce and melon in walk in unit. observed boxes of turkey stored with ground beef and raw steak on rack over cooked beef and ready to eat f |
| 2018-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pasta, feta cheese, lettuce and tomatoes overstacked in prep units over 45 degrees f. cdi, operator voluntarily discarded foods.t |
| 2018-04-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed small single-service portioning cups without handles used to scoop food |
| 2018-04-24 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed chlorine sanitizer at dish machine testing above 100ppm as registered by test strips. cdi, operator contacted maintenance company and dish machine calibrated while on-site. monitor to ensure that prop |
| 2018-04-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish machine not calibrated to consistently provide chlorine sanitizer between 50-100 ppm. chlorine registered above 100ppm on facility test strips and mine. pic contacted maintenance and |
| 2018-04-24 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c - unable to locate date plate indicating operation specifications on american dish service warewashing machine. |
| 2018-04-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed food and soil accumulating on ground in walk in freezer. |
| 2018-04-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cloths stored in bins on ground in office. observed clean whisk stored in soiled area on line. |
| 2018-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks being stored directly on the prep counters upon entrance to the kitchen. cdi-the drinks were removed. |
| 2018-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two pans with buildup stored on the clean equipment rack. cdi-the pans were brought back to the dish machine for proper cleaning and sanitizing. re |
| 2018-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat loaf and brisket hot holding at about 100f in the hot hold box. it was found that the product is from the night before and the unit had been turned off last night. also |
| 2018-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the pasta overstacked in the saute flip top cooler. the product was holding at about 50f. also observed the chicken holding at about 47f in the flat top cooler drawers. cdi- |
| 2018-01-16 |
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 employee slicing garlic upon entrance to the kitchen. cdi-the employee was stopped and instructed to wash |
| 2018-01-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the piping underneath the 2-compartment sink in the prep area. a plumber is scheduled to be out today at 2:00pm to repair the leak.*all leaks mentioned from the last inspec |
| 2018-01-16 |
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 damaged flooring throughout the facility. manager is working on different wa |
| 2018-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the main walk in cooler, the flat top grill drawers, and the shelves in the bakery walk in freezer. have cleane |
| 2017-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food buildup stored on the clean equipment rack. cdi-the pans were sent back through the dish machine. repeat. |
| 2017-10-23 |
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 the flooring with deep grooves in them that are no longer easily cleanable. |
| 2017-10-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the faucets of the prep sink, the piping underneath the right compartment of the 3-compartment sink, and to the cabinet underneath the ice machine/soda dispenser. a repairm |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the walk in cooler shelves and floors, the dry storage shelves and the shelves holding the clean equipment. have cleaned. rep |
| 2017-10-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the cutting boards with deep grooves and are no longer easily cleanable. have resurfaced/replaced.4-501.11 maintain equipment in good repai |
| 2017-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-10-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tong being stored in water at 106f, and scoops handles stored in the |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the flat top grill cooler holding product between 47-57f. cdi-the product was moved out of the cooler and a operator turned down the cooler and will go from there on determini |
| 2017-08-24 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed aspirin stored on the top shelf of a prep unit. cdi-the bottle was removed. |
| 2017-08-24 |
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 3 bottles of vodka, marsala, and wine with no label indicating the product. cdi-the bottles were labeled. |
| 2017-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the red lettuce spinner. cdi-the spinner was brought back to the dish machine for cleaning and sanitizing. |
| 2017-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live roach on the ovens near the salad prep area. increase pest management. |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in both walk in coolers, the shelves in the dry storage room, the floors in the walk in freezer. have cleaned. repeat. |
| 2017-08-24 |
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 floors in need of repairing throughout the facility. have repaired. repeat. |
| 2017-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2017-04-13 |
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 the floors throughout the facility in need of repair. repeat. |
| 2017-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floors in the both walk in cooler freezers, the racks in the both walk in coolers, the bottom of the bakery reach in cooler, and t |
| 2017-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the bakery walk in cooler door and the two front reach in cooler doors near the entrance to the bakery. have replaced. repeat. also observed rusted shelving in the dry storage roo |
| 2017-04-13 |
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 chicken cooling on the prep counter at 77f. cdi-the chicken was placed |
| 2017-04-13 |
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 a container of corn salsa with the wrong date. cdi-the date was corrected.3-501.18 discard the food requiring date labels once ti |
| 2017-04-13 |
20 |
i 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a feta and pepper cheese spread, spring mix, eggs, two bags of pasta, and broth all above 45f. cdi-the feta cheese spread was discarded. all other items were placed into a |
| 2017-04-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned. |
| 2017-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a container of raw breaded chicken stored on top of containers of ready to eat product. cdi-the chicken was moved to another shelf. |
| 2017-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce buildup in the lettuce spinner, and buildup on the slicer. cdi-the items were broken down and cleaned again. |
| 2017-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee coffee cup sitting on the cutting board upon entrance to the kitchen. cdi-the employee removed the drink. |
| 2017-02-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee crack eggs and then handle ready to eat product (baco |
| 2017-02-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a blow torch sitting on top of a green cutting board. cdi-the torch was moved to a shelf. |
| 2017-02-27 |
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 a pan of shredded brisket holding at 65f in the saute flip top unit stil |
| 2017-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths sitting on the counter tops not in use. cdi-the cloths were moved to sanitizer buckets. |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliders holding at 55f in the top drawer underneath the egg cooking station. cdi-the container was brought back to the walk in cooler for rapid cooling. |
| 2017-02-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. the manager stated that they are expecting new cutting boards within the week. repeat.4-501.11 maintai |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the hand washing sinks, the racks in the dry storage room, the floors in the walk in freezer, and in the walk in cooler racks. |
| 2017-02-27 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed the hot and cold water turned off at the hand washing sink in back cook room. cdi-the water was turned back on. manager stated they were repairing the unit earlier this morning. |
| 2017-02-27 |
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 flooring throughout the facility in need of repair. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a stacked of pans stacked wet. cdi-the pans were unstacked to allow for air drying. |
| 2016-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of stuffing hot holding at 92f. cdi-the product was reheated. |
| 2016-12-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed two ice scoops stored with the handle in the ice. cdi-the scoops wer |
| 2016-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the meat walk in cooler door, the dessert walk in cooler door, the two doors to the reach in cooler on the right when exiting from the dessert room, and to a left expo cooler. obser |
| 2016-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of marinara and jambalaya stored above 45f in the far left flip top unit. cdi- the products were placed onto the stove for reheating. do not store containers of p |
| 2016-12-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from a nozzle at the 3-compartment sink, and minor leaks at two hand washing sinks. have repaired. |
| 2016-12-15 |
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 buildup on the walls underneath the spray sinks |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving units in the walk in cooler, the flour containers in the dessert room, the floors of the walk in freezers, and several ha |
| 2016-08-08 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee rinse hands in prep sink. cdi hands washed in handsink. |
| 2016-08-08 |
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 working while wearing a watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting |
| 2016-08-08 |
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 prep top from this morning. cdi items placed on flat |
| 2016-08-08 |
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 roasted tomatoes that was dated when food placed in unit and not when prepared, roasted red pep |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pasta that was overstacked in prep top, foods in top reach in drawer, and in prep top that was above 45f. see temp chart. cdi some items placed in reach in for cooling and othe |
| 2016-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed bowls, plates, metal containers, and plastic containers with food debris. cdi items moved to dish area for cleaning. |
| 2016-08-08 |
13 |
x3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed containers of raw eggs stored above rte food in reach in unit. cdi eggs relocated. repeat. left at half points since only one area of storage separation. |
| 2016-08-08 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed grouper that was asterisked as undercooked on menu without parasite destruction letters and salmon letters in house do |
| 2016-04-18 |
8 |
5-202.12 (c) self closing faucets shall have a flow for atleast 15 seconds. observed faucet in back employee bathroom at 3 seconds. |
| 2016-04-18 |
18 |
be 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed 2 containers of sweet potatoes that was held at 65f since the day before. cdi items discarded. |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed green beans, diced chicken, shredded cheese, pico, cooked mushrooms, and roasted tomatoes above 45f. cdi items moved to walk in for cooling. repeat. |
| 2016-04-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw salmon stored over rte crab cakes and raw steak over rte food in reach in unit. cdi items rearranged. repeat. |
| 2016-04-18 |
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 mashed sweet potatoes that cooled in deep plastic containers, jambalaya c |
| 2016-04-18 |
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 hollandaise sauce without |
| 2016-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed proofer, hot hold unit by meat cooler, and racks in walk in unit soiled with debris. repeat. |
| 2016-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open cup on lemonade on the top ledge of the prep unit near the back on cook line. cdi cup discarded. |
| 2016-02-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee crack eggs then put on gloves and grab rte food witho |
| 2016-02-16 |
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 employee mixing a panko and flour mixture with glove hands in a deep container where bare arms were coming |
| 2016-02-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed baker's room handsink with a handsink that is not in working order. facility must fix sink since there is a door separating room to next available handsink. ve |
| 2016-02-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored above red peppers in reach in unit and raw tuna stored in a container of cooked chicken breast. cdi items relocated. |
| 2016-02-16 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed roast that was undercook in facility. pic stated oven heated to 135-120f, the roast is cooked for 2 hours, and it |
| 2016-02-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed marinara sauce that was reheating in hot holding table and when completed reached only 114f. cdi items reheated on stove. |
| 2016-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage hot holding at 120-131f, and hamburgers holding at 121-139f. facility states they cook hamburger to 140f and hold them so they can be fully cooked on the food truck. c |
| 2016-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed black bean, sausage, corn mix, gyro meat, cabbage, chorizo in prep drawer and chicken breast and pork in back walk in above 45f. cdi items placed in the back of walk in unit to |
| 2016-02-16 |
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 brisket, wings, feta, and diced chicken without bake ups and no dates. cdi items dated. |
| 2016-02-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed smoked salmon bagel that is cold smoke without a consumer advisory. verification required. |
| 2016-02-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed containers of sanitizers with the name rubbed off, sanitizer buckets without any labels, and soap stored inside of a sanitizer bucket. cdi buckets labeled a |
| 2016-02-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed styrofoam boxes stored on floor and boxes of tea bags stored on floor in storage closet next to bathrooms. |
| 2016-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixers soiled with debris. |
| 2016-02-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light in baker reach in freezer not working. |
| 2015-12-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsink at end of cook line, dishwashing area and bar area missing handwash signs. cdi provided hand wash signs in english and spanish. -0 points- |
| 2015-12-02 |
47 |
to 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of food residue. |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach, burgers, skirt steak, cheese , diced chicken , whole chicken breast stored above 45 degrees. cdi some items cooled some discarded see temperature chart above. |
| 2015-12-02 |
54 |
6-303.11 (c) the light intensity shall be at least 50 foot candles at a surface where a food employee is working with food or working with utensils. observed dish area now has 50 foot candles of light but cook line still only measures 14 foot candles. |
| 2015-12-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors in kitchen area are pitted and not smooth and easily cleanable. |
| 2015-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer pump broken on dish machine . cdi switched to sanitizing in 3 comp sink and dish machine repairmen arrived on site during inspection. cdi dishwasher repaired. |
| 2015-09-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed one employee turn handles off with clean hands use paper towel. cdi by instruction -0 points-2-301.14 wash hands before donning gloves and between gloves uses.-p observed |
| 2015-09-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non-continuous cooking of poached eggs cdi process eliminated -0 points- |
| 2015-09-24 |
33 |
3-501.13 use approved thawing methods. observed hams being thawed under running water measuring 78 degrees cdi process just started water shut off and hams thawed in refrigerated room. -0 points- |
| 2015-09-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service articles stored with usable face up . cdi inverted. |
| 2015-09-24 |
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 tatziki sauce and spinach dip past required disposition date. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in , pull out trays of ovens and general cleaning throughout the facility. |
| 2015-09-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. provided covered receptacle in employee restroom. provide self closure for employee restroom adjust run time on faucets at restroom hand wash. -0 points- |
| 2015-09-24 |
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 wall in dish area needs cleaning and floor throughout kitchen heavily pitted. |
| 2015-09-24 |
54 |
6-303.11 provide required lighting. observed lights in dish area and prep area inadequate. -0 points- |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets in need of replacement. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of repl |
| 2015-06-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed three sinks without handwashing signs . cdi provided pic with handwashing signs in english and spanish. |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed flip top on prep unit broken and off hinges and in need of repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board througho |
| 2015-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stored on clean dish rack near dish machine. |
| 2015-06-30 |
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 spices, oil, water containers at grill need to be labeled. -0 points- |
| 2015-06-30 |
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 onion soup and jambalaya base at 43 degrees farenheit held for 7 days should only be held for |
| 2015-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans in clean dish area with food debris on surface observed same issue on some plates on the front line. cdi pic removed soiled pans and dis |
| 2015-02-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic , frank not present and anthony not to have food manager certification. |
| 2015-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda gun nozzle behind bar to moldy and soiled. this exact violation has been observed three inspections in a row. cdi- cleaned |
| 2015-02-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed cook staff all donn gloves upon my entry without washing hands. did not see them soil hands. cdi- instruction provided |
| 2015-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed three pans of raw chicken, one pan of cooked turkey, and containers of wings, meatballs and salsas at 47-50 f overnight in refrigerated meat room. cdi- voluntarily discarded by |
| 2015-02-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no towels in or near dispenser at end of cook line. cdi- restocked5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf f |
| 2015-02-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed instacure, pink salt in facility, not used found hard, buit stored over food prep surface. cdi- discarded |
| 2015-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed door to refrigerated meat room not closing properly. in need of immediate repair |
| 2015-02-13 |
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 multiple containers of cooked, opened tcs foods not date marked including but not limited to cut ham, cut tomatos, corn salsa, cook |
| 2014-11-03 |
53 |
general comment6-501.11 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. floors chipped and pitted by ice machines. |
| 2014-11-03 |
45 |
general comment4-501.11 maintain equipment in good repair. freezer in bakery area with significant ice build up; flip top unit lids broken, will not lock in up position. |
| 2014-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths at cook line and behind bar not stored in sanitizer. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. buckets of sanitizer throughout facili |
| 2014-11-03 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf cooked angle hair pasta and cooked fettuccine with no date mark; prepared ore than one day prior. cdi - items were appropriat |
| 2014-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark buiild up on soda gun nozzle and inside ice machine. cdi - both were cleaned during the inspection. repeat violation. |
| 2014-11-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw ground turkey stored above ground beef and beef steaks on speed rack. cdi - speed rack rearranged with beef steaks on top, ground beef in middle, and ground turkey on bottom. |
| 2014-11-03 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p food employee donned gloves without washing hands first. cdi - employee stopped, washed hands, and donned clean gloves. |
| 2014-08-05 |
8 |
5-205.11 pf - a hand washing sink may not be used for any purpose other than hand washing. observed sanitizer bucket in hand sink at bar. cdi - bucket relocated. |
| 2014-08-05 |
14 |
4-601.11(a) pf - food contact surfaces shall be clean to sight and touch. ice machine and soda gun nozzle at bar with dark build up, deli slicer with food debris on slicer blade and guard. cdi - all items were immediately cleaned during the inspection. |
| 2014-08-05 |
20 |
3-501.16(a)(2) p - potentially hazardous foods shall be held at 45-41f or lower. sliced cherry tomatoes and cooked chicken above 45f salad station. cdi - items moved to walk in cooler to rapidly cooler, item had be prepared within past 2 hours. |
| 2014-08-05 |
37 |
3-305.11 - food shall be protected from contamination by storing food where it is not exposed to dust, splash, or drip and at least 6 inches above the floor. boxes of frozen bakery goods stored on freezer floor, ice accumulation around freezer unit fallin |
| 2014-08-05 |
52 |
5-501.113 - out door trash receptacles shall be kept covered with tight fitting lids or doors. dumpster lid and doors open. keeps doors closed. |
| 2014-08-05 |
41 |
3-304.12 - water for storing in-use utensils shall be maintained at 135f or higher or, flowing at a sufficient velocity to flush particulates to the drain. food utensil stored in container of water at 84f. utensils relocated to water bath at 187f. |
| 2014-08-05 |
45 |
4-501.11 - maintain equipment in good repair. observed torn gaskets on ice machines, and loose gasket on smoker. heavy ice accumulation on freezer unit in bother freezers. repair/replace as needed. |
| 2014-08-05 |
39 |
3-304.14 - buckets of sanitizing solution for storing wiping cloths shall be stored off the floor. observed multiple buckets of sanitizer stored on floor. cdi - all relocated. |
| 2014-03-12 |
13 |
store foods by fct to prevent cross contamination. observed raw beef brisket, raw ground beef, and raw ground veal stored comingled today in the prep sink. seperated today to correct.3-302.11 |
| 2014-03-12 |
18 |
observed mashed potatoes that had been cooling overnight and had still not reached 45f or less- product discarded today to correct.cool tcs foods from 135f to 70f in the first 2 hours and down to 45f or less in the next 4 hours.3-501.14 |
| 2014-03-12 |
21 |
observed blue cheese dressing stored >7days in the wic- discarded during inspection to correct.hold tcs foods for 4 days if holding them between 45-41f and 7 days if holding the foods at 41f or less.3-501.18 observed open ham in wic not date marked today- |
| 2014-03-12 |
20 |
observed multiple foods held >45f today. hold tcs foods cold at 45-41f or less. observed lettuce and cheese stacked to high in the pan on the make line- made more shallow to correct.observed foods stored at the front of wic today holding right above 45f |
| 2014-03-12 |
45 |
observed a. broken ice bucket today- discarded during inspection. food contact surfaces must be easily cleanable.4-202.11 |
| 2014-03-12 |
53 |
clean dish area wall. |
| 2014-03-12 |
31 |
observed rice, black beans, chicken, and sandwiches cooling in the glass door wic today which is barely holding at 45f. these items were tightly covered and not in shallow portions. use approved cooling methods such as shallow portions, ice bath, ice pa |
| 2013-09-24 |
53 |
ensure floors, walls and ceilings are maintained in good repair. observed wall damage in dish area and some general floor damage on cook line. |
| 2013-09-24 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter.. |
| 2013-09-24 |
31 |
ensuer proper methods are used for cooling tcs foods. observed deep containers of stock, sauces cooling in walk-in cooler, cdi by transferring to an ice bath. |
| 2013-09-24 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed dinner menu and lunch express menu has been addressed and contains proper consumer adv |
| 2013-09-24 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed ham, deli meat in walk-in with no date marking, cdi. observed multiple items in walk-in coolers 43-45f, date marking is 5 da |
| 2013-09-24 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee handling toast with bare hands, cdi by discarding. |
| 2013-09-24 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee changing gloves without washing hands, cdi. |
| 2013-03-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. hands must be washed before donning gloves. observed multiple employees putting on gloves and changing gloves without washing ha |
| 2013-03-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 49f in drawer cooler; blue cheese 48f; tomatoes 47f in prep cooler; cdi by cooling. |
| 2013-03-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk; lettuce; some portioned chicken and pasta without date marking; cdi by instruction. |
| 2013-03-19 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed new menu has been worked on to provide reminder and astrisks for items that are served ra |
| 2012-12-03 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. hands must be washed before donning gloves. observed multiple employees putting on gloves without washing hands; employees tou |
| 2012-12-03 |
53 |
observed heavy pitting of floor on cook line and throughout kitchen. |
| 2012-12-03 |
47 |
maintain non food contact surfaces clean. observed buildup/standing water in floor drain on cook line. |
| 2012-12-03 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed multiple items on breakfast; lunch and dinner menus being served cooked to order includi |
| 2012-12-03 |
22 |
provide written procedures for any foods for which time as a public health control is used. written procedures must describe how the food is handled prior to using time as a public health control; and how the food will be held and discarded while time is |
| 2012-12-03 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple items with no date marking; inlcuding open containers of milk; cream; liquid eggs; cut lettuce; cabbage; etc.; cdi b |
| 2012-12-03 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 54f; canadian bacon 50f; sliced cheese 48f in drawer coolers; cdi by cooling. observed cut melon on service line 57f; cdi by cooling |
| 2012-12-03 |
12 |
ensure that written documentation is provided for parasite destruction for fish that is to be served partially cooked. observed facility will serve salmon; mahi mahi; etc. on menu and no letters of guarantee for parasite destruction; cdi by instruction. |
| 2012-12-03 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling poached egg with bare ha |
| 2012-12-03 |
6 |
ensure that employees are using correct procedure for washing hands. hands must be washed using soap and warm water for at least 20 seconds; rinsed; dried with a paper towel. observed employee rinse hands for period less than 10 seconds and dry hands on |