| Violation Date |
Code |
Description |
| 2018-10-12 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet paper in the ladies restroom. |
| 2018-10-12 |
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 utensils being stored in water in the steam table that was 118f. |
| 2018-10-12 |
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 several dressing bottles in a flip top cooler without labels on them. |
| 2018-10-12 |
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 pre-made sandwiches at 53f at 6:30pm drop to 52f by 7:00pm. cdi- product |
| 2018-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding at 118f in the steam table. cdi- product was discarded. |
| 2018-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the deli slicer blade. pic indicated the slicer was clean. cdi- item was recleaned. |
| 2018-05-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pitcher of water stored in a hand sink behind the prep. counter. cdi- pitcher was relocated. 6-301.12 provide paper towels or approved alternative for hand |
| 2018-05-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed a non-functional thin probe thermometer on site. cdi- new thin probe thermometer was purchased and on site during inspec |
| 2018-05-21 |
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 dressing bottles without labels on them. |
| 2018-05-21 |
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 utensils being stored in hot water below 135f. |
| 2018-05-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the dressing shelving on the lid of the flip top cooler. |
| 2018-05-21 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing stored over sauce bottles on the dry storage shelving in the kitchen. |
| 2017-12-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no cover on trash bin in women's restroom. -0- |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed broken lid on the ice machine and rusting shelves in the dry storage area. -2- repeat |
| 2017-12-27 |
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 missing label on squeeze bottle of peppercorn ranch dressing at the flip top unit. -0- |
| 2017-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed peppercorn ranch at 66f in the flip top unit of the prep cooler. cdi - pic voluntarily discarded and placed cold dressing in service. -0- |
| 2017-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the cutting board in front of the prep unit. cdi - pic removed cutting board and cleaned. -1.5- |
| 2017-10-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving near the 3-comp sink. repeat -2- |
| 2017-10-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed tomatoes drained in the rinse compartment of the 3-comp sink with the wash and sanitizing solutions in place. -0- |
| 2017-05-10 |
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 dust buildup on the ceiling vents in the dining |
| 2017-05-10 |
46 |
4-603.16 rinsing procedures - c provide a wash, rinse and sanitizing solution. observed empty middle compartment in the 3-comp sink setup. -0- |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed peeling and rusty shelves in the drying area. -1- repeat |
| 2017-05-10 |
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 no labels on the squeeze bottles of sauces and dressing nor on the spice shakers on the prep line. label these with the co |
| 2017-05-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed dead battery in thin probed thermometer at the beginning of the inspection. cdi - pic purchased thermometer during inspect |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed counter sauces and squeeze bottle in the top of the flip top at 50-56f. cdi - pic voluntarily discarded these items. -0- |
| 2017-05-10 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed women's restroom handsink and men's restroom handsink struggling to achieve 100f. cdi - flushed both handsinks for 5 minutes and temperature was 102f. 5-205.11 maintain access to handsinks. h |
| 2017-01-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed sensor malfunctioning at the soap dispenser in the women's restroom. cdi - pic repaired during inspection. -0- |
| 2017-01-10 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark buildup around the ice chute. clean often enough to prevent buildup. -3- repeat |
| 2017-01-10 |
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 tightly wrapped portioned steak, italian and ham at 47-57f. cdi - items mo |
| 2017-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans stored on the clean drain board of the 3-comp sink. separate these and allow to air dry using pyramid stacking or other effective method. -0- |
| 2017-01-10 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low pressure at the handsink in the women's restroom. repair. -0- |
| 2017-01-10 |
46 |
4-603.12 (a)pre cleaning - c remove food debris prior to washing equipment. observed steak scraped into rinse compartment. scrape food into trash bin prior to washing containers. -0- |
| 2017-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in the dry storage area. resurface or replace these. -0- |
| 2016-10-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0pts - observed no paper towel at kitchen hand sink. cdi - placed. |
| 2016-10-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - 0 pts - observed on fire house policy that open wounds and lesions was not listed. cdi - left state issued policy with pic. |
| 2016-10-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed build-up on the table mounted can opener. cdi- placed in the dish area for proper washing. item not used today. 4-602.11 clean the equipmen |
| 2016-10-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p .- observed two pans of meatballs reading 89-117f after 2 hours. observed one pan of chilli reading 140-151f after 2 hours. product started reheating at 8 am |
| 2016-10-14 |
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 - 0pts - observed some product prepared last night labeled for today's date on the make top unit line |
| 2016-10-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0pts - observed sanitizing solution with visible food debris. |
| 2016-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat - observed build-up on the shelving inside the stand-up cooler. clean regularly. observed cleaning needed on gaskets. |
| 2016-05-10 |
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 prep sink detached from the wall. re-attach to the wall. |
| 2016-05-10 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed the bell shaped backflow device broken at the mop sink. repairs are required by the verification date. |
| 2016-05-10 |
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 on the shelving inside the stand-up cooler. clean regularly. |
| 2016-05-10 |
46 |
45-603.16 rinsing procedures. washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or detergent-sanitizer solution. observed employee washing, then placing dish |
| 2016-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the table mounted can opener. cdi- placed in the dish area for proper washing.4-602.11 clean the equipment and utensils used with nontcs |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. repair inside bottm of reach in freezer. shelving rusting. repair or replace. |
| 2015-12-29 |
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 outside of clear containers. cdi-removed |
| 2015-12-29 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing wall joint beside dish rack.6-201.11 floors, walls and ceilings-cleanability - c: observed blackish brown substance running down the wall from the ceiling near diah rack |
| 2015-12-29 |
54 |
6-305.11 designation-dressing areas and lockers - c: discontinue storing cell phone on food prep surface. keep all personal items stored separately. |
| 2015-08-26 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall joint near green shelving across from can wash. |
| 2015-08-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed floor drains backing up with water when multiple sinks were being drained at one time. repair. |
| 2015-08-26 |
45 |
4-101.19 nonfood-contact surfaces - c: observed rusting on shelves used for utensils and also inside reach in cooler. observed inside bottom of freezer needs repair. must be smooth and easily cleanable. |
| 2015-08-26 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-02-12 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p employee recontaminated hands by touching sink handleswith bare hands to turn water off. cdi by instruction. |
| 2015-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sanitizer in buckets at 50-100ppm quat. cdi - buckets dumped and remade. dark build up observed insi |
| 2015-02-12 |
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 sliced ham and sliced turkey tightly wrapped while cooling. cdi - items we |
| 2015-02-12 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing food pans wet stacked on drying rack. seperate until completely dry. |
| 2015-02-12 |
45 |
general comment4-502.11(a) maintain utensils in good repair. one food pan melted and no longer smooth and easily cleanable. cdi - discarded. |
| 2015-02-12 |
52 |
general comment5-501.15 provide dumpster, waste containers that are of sound construction. dumpster in cracked on bottom. contact landlord or solid waste service provider to request a new dumpster. |
| 2014-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed one bottle of sanitizer unlabeled. cdi. |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed chicken, cheese, and deli meat over 45f. stacking over the line in the pans will likely result in out of tempeture food. cdi - levels lowered. repeat violation. |
| 2014-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 2 pans of meatballs under 135f (90-100f.) cdi - reheated in the microwave. |
| 2014-04-01 |
31 |
3-501.15 cooling methods - pf. cool using approved methods such as shallow vented pans under refrigeration or in ice. observed cooked peppers and onions 100-115f cooling in the top of a prep cooler. this is not effective method of cooling. do not cool |
| 2014-04-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food 45f or below. observed two stacks of deli meat in a prep cooler above the top of the containers and at 48-51f. c |
| 2014-04-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain food contact surfaces clean. observed the can opener blade with build up. cdi - placed in the dirty dish pile for cleaning. |
| 2013-05-21 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-05-21 |
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 changing gloves without washing hands; cdi by instruction. |
| 2013-05-21 |
8 |
ensure paper towels are available at handsinks at all times. observed one paper towel dispenser not functioning; paper towels not available; cdi by supplying. |
| 2013-05-21 |
13 |
ensure that food only contacts surfaces of cleaned and sanitized utensils. observed lettuce; cucumbers placed directly on cooler shelf that is not regularly sanitized; cdi by moving. |
| 2013-05-21 |
50 |
ensure wastewater floor drain is properly maintained so that wastewater can be properly disposed of. observed slow draining floor drain; causing water backup on floor. |
| 2013-05-21 |
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 deli meats with no date marking; cdi by instruction. |
| 2013-05-21 |
14 |
ensure food contact surfaces of equipment and utensils are maintained clean to sight and touch. observed heavy mold buildup in top of ice machine; cdi by cleaning. |
| 2012-12-05 |
14 |
4-501.114-mainain sanitizers at proper concentrations. observed sanitizer buckets tested at less than 100ppm quaternary ammonium. cdi-sanitizer buckets were changed out with sanitizer at 200ppm quaternary ammonium. |
| 2012-12-05 |
33 |
3-501.13-thaw foods completely submerged under running water: (1) at a water temperature of 21?c (70?f) or below. observed steak thawing in a bucket of standing water. |
| 2012-12-05 |
1 |
2-102.12-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. observed no certified food protection manager on duty. |