| Violation Date |
Code |
Description |
| 2019-01-18 |
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. attached shelving fixtures with dried debris and residue |
| 2019-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food, residue, and oil on and in gaskets, drawers, shelving in cooling unit throughout facility. cleaning is needed. repeat |
| 2019-01-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. one box of single service items with blood on the box and trays. boxes were delivered and opened this morning. cdi- pic immediately discarded all and the box. (0p |
| 2019-01-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit fly observed in back kitchen prep area and at customer self service beverage area. discussed treatment with pic, continued increased nightly treatment until pest issue resolved. |
| 2019-01-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large bottles of oil and vinegar, small metal shakers not labeled as required. cdi- pic chad had all labeled/ system started for bo |
| 2019-01-18 |
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. large chub of cooked pastrami, prepared chicken salad, and prepared tuna salad all in glass door cooler not marked as required. pic/ region |
| 2019-01-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep table at active prep station at back area. cdi- drink was noted to be removed by the end of initial walk through. repeat |
| 2018-10-02 |
1 |
2-102.12 certified food protection manager - c observed pic not a certified food protection manager. |
| 2018-10-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee dink stored above working counter. drink moved. |
| 2018-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, as well as cut tomatoes in main prep line cold holding above 45f. pic stated items were not on time. items were not labeled with beginning nor end times, no procedu |
| 2018-10-02 |
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 several chubs of deli meat in walk in cooler, as well as display case without date mark. vr |
| 2018-10-02 |
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 tuna salad cooling in walk in cooler, observed tuna at 50f. observed tuna |
| 2018-10-02 |
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 working. vr |
| 2018-10-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen as well as in dining room.repeat |
| 2018-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with sanitizerconcentration less than 50ppm quat. |
| 2018-10-02 |
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 service cups stored on counter with lip potion exposed. |
| 2018-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris inequipment, and on counters, as well as in walk in cooler/freezer floors. repeat |
| 2018-10-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed floors in need of cleaning. observed significant f |
| 2018-04-04 |
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 food employee recontaminate hands by closing faucet with bare hands, without using a barr |
| 2018-04-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser at hand washing sink near drink fountains not working. cdi, pic replaced battery. |
| 2018-04-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at sani buckets, and in spray bottle with concentration less than 50ppm quat. cdi, sani buckets and spray bottle were refreshed. |
| 2018-04-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat balls in hot well at 124f hot holding. pic stated meat balls had been at hot well for an hour. cdi, pic placed meat balls on grill to reheat to 165f. |
| 2018-04-04 |
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 pic stated tomatoes and lettuce at s |
| 2018-04-04 |
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 large pan of lettuce in cooling process placed in service station for use. |
| 2018-04-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen as well as in dining room. repeat |
| 2018-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with sanitizer concentration less than 50ppm quat. |
| 2018-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris in equipment, and on counters, as well as in walk in cooler/freezer floors. repeat |
| 2018-04-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open sliding doors. |
| 2018-04-04 |
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 floors in need of cleaning. observed significant |
| 2017-07-24 |
54 |
6-305.11 6-501.110designate and use an area for the orderly storage of employees possessions. observed employee's lunch items stored on shelf above food products inside walk-in cooler. cdi food properly stored. |
| 2017-07-24 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of wire shelving inside walk-in cooler). |
| 2017-07-24 |
37 |
no points deducted3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed large case of bottled water stored dire |
| 2017-07-24 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies in back kitchen area. |
| 2017-07-24 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer stored clean with food debris stuck to blade surfaces . cdi slicer pulled and placed into dirty dish pit. |
| 2017-07-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in walk-in cooler. cdi drink discarded. |
| 2017-01-31 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2017-01-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with stickers and sticker residue stuck to surfaces. cdi containers pulled and placed into dirty dish pit. |
| 2017-01-31 |
45 |
& no points deducted4-501.11maintain equipment in good repair.observed broken sliding door on meat case; observed broken handle on flip top unit. |
| 2016-07-12 |
53 |
general comment - 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 splatter/residue on walls above |
| 2016-07-12 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed quat sanitizer in red buckets on front line < 100ppm. buckets dumped and refilled with sanitizer at proper strength. |
| 2016-07-12 |
36 |
to 6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen. continue with effective pest control. |
| 2016-07-12 |
13 |
general comment - 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved rolled down bags of sugar and cornmeal at prep area. cdi - transferred into containers with lids. |
| 2016-07-12 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on back prep table. cdi - drink relocated to bottom shelf. |
| 2016-02-10 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink stored on shelf above prep sink in kitchen, another uncovered drink stored on back dry storage shelf, and a covered employee d |
| 2016-02-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat sanitizer at 3-comp sink < 100ppm concentration. cdi - sink was drained and refilled with sanitizer from dispenser at 200ppm - borderline. suggested to call chemical company to adjust |
| 2016-02-10 |
39 |
• 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket out front stored on the floor close to register area. 3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses.obse |
| 2016-02-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved 3 spray bottles on front line not labeled. cdi - labeled properly during inspection. |
| 2016-02-10 |
49 |
general comment - 5-205.15 maintain a plumbing system in good repair.-pobserved leak at 3-comp sink not allowing hot water to turn off completely. |
| 2016-02-10 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed coats, jackets, and purse stored on top of packaged food at dry storage shelf. all items were relocated to designated ar |
| 2015-07-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wet wiping cloth being stored in the hand sink. observed employee filling spray bottle with water at the hand sink near the 3 compartment sink. cdi by instr |
| 2015-07-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw roast beef stored in direct contact with a bag of onions on the bottom shelf in the walk in cooler. cdi- storage rearranged. |
| 2015-07-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one tea nozzle with debris accumulation on the inside portion of the nozzle. 4-601.11(a) equipment food contact surfaces and utensils shall be |
| 2015-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad in a deli cooler above 45f, and sliced tomatoes and shredded lettuce in an open air cooler above 45f (see chart). cdi- shredded lettuce and diced tomatoes were r |
| 2015-07-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages being stored on a preparation table where lettuce was being shredded. beverages were relocated. |
| 2015-07-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the 3 compartment sink faucet providing inadequate flow of hot water when the hot water faucet is fully turned on. |
| 2015-07-08 |
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 2 ventilation covers in the kitchen area with d |
| 2015-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn cooler gaskets. |
| 2015-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup on one shelf in the walk in cooler, on the gasket of a flip top pull out drawer cooler, and in the tracks of the sliding glass |
| 2015-01-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored directly on the floor. |
| 2015-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed four unlabeled chemical spray bottles. cdi- labels were added to each spray bottle. |
| 2015-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of sliced tomatoes at 48f on the sandwich preparation line. cdi- tomatoes were placed into the walk in cooler for cooling. |
| 2015-01-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled can opener stored clean with dried food debris on the blade, dried food debris on a thermometer probe, and vegetable clippings in between the |
| 2015-01-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat foods in the walk in cooler. cdi- storage rearranged. |
| 2015-01-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one wet wiping cloth stored in a handsink. cdi- wiping cloth relocated. |
| 2014-07-01 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished using rapid cooling equipment. observed roast beef cooling in glass deli case. cdi by placing in reach in compartment to cool quickly. |
| 2014-07-01 |
26 |
7-102.11 common name-working containers - pf. working containers used to store toxic materials shall be labeled with their common name. observed one bottle of glass cleaner not labeled. cdi by adding a label. |
| 2014-07-01 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from contamination. observed one opened bag of sugar and one opened bag of cornmeal in the dry storage area. |
| 2014-07-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed can opener with old food debris on it and a soiled vegetable dicer stored clean. cdi by reclean |
| 2014-07-01 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. waste receptacle enclosure shall be kept clean. observed trash buildup around waste enclosure. |
| 2014-07-01 |
39 |
3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be stored off the floor. observed two sanitizer buckets stored on the floor. |
| 2013-10-02 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification by january 1st 2014. observed nobody on site with certification. cdi by instruction. |
| 2013-10-02 |
6 |
2-301.12 cleaning proceduregeneral comment: use proper methods to wash hands. observed 1 employee use their bare hand to turn off faucet after washing hands. cdi by instruction, improvement made since last inspection. |
| 2013-10-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide saniitzer at proper concentration. observed quat sanitizer at 3 compartment sink below 200ppm. cdi by instruction, operator ref |
| 2013-10-02 |
26 |
7-201.11 separation-storagestore toxic substances so that they are not located over equipment. observed several spray bottles of chemicals stored over handwash sink in kitchen. cdi, operator relocated chemicals for proper storage. |
| 2013-10-02 |
8 |
5-202.12 handwashing sinks, installationself closing or metered faucets shall provide a flow of water for 15 seconds. observed hot water faucet in men's and women's restroom not providing a flow of 15 seconds. |
| 2013-10-02 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches off of the ground. observed a bulk package of sugar stored on ground in kitchen. improvement made since last inpection. |
| 2013-10-02 |
42 |
4-803.11 storage of soiled linenssoiled linens shall be stored in clean, nonabsorbant receptacles or washable laundry bags. observed several soiled wet wiping clothes stored above 3 compartment sink. |
| 2013-10-02 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rust on blade of can opener and in need of replacement. observed a light out under hood along prep line. |
| 2013-10-02 |
31 |
use proper methods and equipment to cool food. observed 2 containers of tuna salad and chicken salad cooling in deli case. cdi, food relocated to walk-in cooler to rapidly cool. |
| 2013-04-08 |
14 |
provide santiizer at proper concentration and temperature. observed quat sanitizer below 200ppm and below 75 degrees f at sanitizing vat of 3 compartment sink. cdi; operator refilled sanitizer vat to proper concentration and temperature. |
| 2013-04-08 |
6 |
vigorously rub hands for at least 10 to 15 seconds when washing hands. observed employee rub their hands for less than 10 seconds. cdi; employee rewashed hands. |
| 2013-04-08 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-04-08 |
13 |
general comment: store unwashed fruits and vegetables from other ready to eat foods. observed unwashed tomatoe and cucumber stored above ice tea and ready to eat subs in walk in cooler. cdi by instruction. |
| 2013-04-08 |
14 |
equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines; beverage and syrup dispensing lines or tubes; coffee bean grinders; and water vending equ |
| 2013-04-08 |
20 |
potentially hazardous foods being cold held shall be at 45 degrees f or below. observed cut tomatoes between 49-52 degrees and shredded lettuce at 51 to 54 degrees along prep line. cdi; operator relocated lettuce and tomatoes to walk in cooler to rapidl |
| 2013-04-08 |
47 |
general comment: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed buildup of food debris and soil on metal shelving across from walk in cooler. observed soiled gasket on d |
| 2013-04-08 |
34 |
cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located |
| 2013-04-08 |
37 |
store food 6 inches off of the floor. observed bucket of pickles and bottle of mayonnaise on the floor of walk in cooler. corrected during inspection. |
| 2013-04-08 |
39 |
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: |
| 2013-04-08 |
51 |
general comment: a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in women's restroom. |
| 2013-04-08 |
2 |
general comment: implement and follow an employee health policy. observed no health policy being followed. cdi by instruction. |
| 2013-04-08 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabled bucket of quat |
| 2013-04-08 |
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 |