| Violation Date |
Code |
Description |
| 2018-12-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food stored on the floor in the walk in cooler. cdi- pic relocated items off the floor. repeat |
| 2018-12-26 |
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 mushroom soup dated 12/19 and potato soup dated 12/12 in the walk in cooler. cdi- pic voluntaril |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad and cut fruit in the front display case at temperatures above 45f. cdi- pic moved items to wic for rapid cooling. |
| 2018-12-26 |
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 the chef touch a ready to eat sandwich with bare hands while re-wrapping. cdi- chef discarded sandwiches. |
| 2018-08-07 |
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 vent covers in kitchen with debris. observed cei |
| 2018-08-07 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed hand sink in main kitchen area with significant amount of build-up around handles and faucets. make sure to increase cleaning frequency. |
| 2018-08-07 |
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 and build-up in reach in units, freezer, tracks, gaskets, sides of the equipment around flip top unit and prep area. make sure to increa |
| 2018-08-07 |
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 sheet pans and other baking items being stored under pans of rolls and rolling pins with flour being disperse. make sure |
| 2018-08-07 |
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 on the floor and truck was not received today. repeat make sure to put items up in a timely manner to ensure cleaning is don |
| 2018-08-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 bottles of toxic substance not labeled. cdi two bottles were able to identify and labeled; last bottle was dumped. |
| 2018-08-07 |
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 hummus, cooked burgers, portion chicken, goat cheese without a dm. chili dated 7/30. cdi items w |
| 2018-08-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at the time of the inspection, observed employee water bottle and cup with a spoon (uncovered) being stored in food preparation areas. make sure to have a designated ar |
| 2018-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in front area with food derbis in basin. observed hand sink in bakery area with sanitizer bucket in basin. cdi-pic educated on hand sink use and items |
| 2018-05-31 |
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 cheese cooling in walk in with tightly wrapped plastic on 2 containers. cd |
| 2018-05-31 |
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 on floor of freezer, walk in, and in kitchen. pic stated that shipment was received this morning just before ehs walked in a |
| 2018-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces throughout the facility. |
| 2018-05-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 food employees with beards and no beard guards. repeat |
| 2018-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed few racks in walk in and throughout the facility peeling and showing rust. repeat |
| 2018-05-31 |
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 bottoms and tracks of cooler units and on shelving throughout the facility. |
| 2018-05-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones on or above prep surfaces in the facility. |
| 2018-05-31 |
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 scoops in sugar, almond flour, and whole wheat flour with handles in foo |
| 2018-03-28 |
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 large pan of cut melons and half a cut melon date marked for 13 days ago in walk in cooler. cut |
| 2018-03-28 |
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 a lot of dust build up on some of bakery area wa |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed a few racks in walk in cooler peeling and showing rust, needing re-coating or replacing soon. |
| 2018-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food worker in kitchen not wearing a hat or hair restraint. |
| 2018-03-28 |
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 sandwiches at 55-53 cooling approx. 2 hrs in tightly wrapped pans and tigh |
| 2018-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pan of raw chicken stored touching a bag of spinach in prep cooler. cdi- chicken moved to walk in and properly stored. |
| 2017-07-19 |
20 |
did observed cooked items for prep in kitchen at 52 degrees not in active prep sitting. cdi - moved to walk in cooler.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-07-19 |
21 |
repeat non-compliance: observed milk not dated in display case. observed watermelon not dated in walk in cooler. cdi - dated3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-07-19 |
33 |
observed chicken thawing under 85 degree water.3-501.13 use approved thawing methods. |
| 2017-07-19 |
14 |
pic stated that soda nozzles are not sanitized daily.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.nozzles of beverage dispensing equipment must be washed rinsed and sanitized daily. |
| 2017-07-19 |
47 |
observed lids of flour and sugar collecting residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-07-19 |
53 |
observed dust collecting on wall near ice machine and on wall in bakery and hvac vent in bakery.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 sho |
| 2017-07-19 |
41 |
observed utensils in contact with food items in bakery containers of sugar and flour.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 dra |
| 2017-07-19 |
8 |
observed residue on hand sink in bakery. cdi - informed pic that hand sinks cannot be used for dumping.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-11-04 |
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 turkey sandwiches at 43f dated 10/28 and hummus 10/18 and 10/26 at 41f. cdi-product discarded |
| 2016-06-10 |
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 fan grates in walk-in cooler. per management, a work order is in place for cleaning.observed debris in ice scoop holder. cdi-holder sen |
| 2015-11-20 |
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 opened bag of cut spinach not date labeled in walk-in cooler. cdi-spinach was labeled with date opened. observed frozen chicken rem |
| 2015-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 1 can opener blade stored as clean but soiled with dried debris. cdi, can opener relocated for cleaning. improvement made since last inspection. |
| 2015-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p| - observed cut lettuce, cheddar cheese, swiss cheese cold held at above 45 degrees in prep unit. prep unit holding an ambient air temperature of 67 degrees f. foods were recently placed |
| 2015-06-24 |
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 6 containers tzatziki souce with use by date of 3/17/15. observed open package of hot dogs |
| 2015-06-24 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed cookies and oth |
| 2015-06-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed hot water at 85 in womens restroom at dining area and at 86 degrees f in mens restroom at dining area. verification required by 7/4/146-301.14 handwashing signage - c - handwashing signs sh |
| 2015-06-24 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed 1 ice scoop stored in ice scooper collecting water and soil. |
| 2015-06-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed prep refrigerator not holding proper temperature and pic scheduled work order on unit.4-202.11 food-contact surfaces-cleanability - pf - mul |
| 2015-06-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed ice stored on ground in walk in cooler. |
| 2014-10-08 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed soil buildup on top of dish machine and in shelving in hard to reach areas in kitchen. |
| 2014-10-08 |
45 |
general comment: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 cutting board with heavy scoring and no longer easily cleanable. cdi, operator removed item from use. 4-205.10 ensure equip |
| 2014-10-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged consumer |
| 2014-10-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chafing fuel stored above clean plates in storage room. cdi, operator relocated chafing fuel. |
| 2014-10-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p food contact surfaces in contact with potentially hazardous food shall be cleaned at least every 4 hours. observed slicer blade soiled with dried meat debris. observed blade of can opene |
| 2014-03-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - phigh temperature dish machines shall provide the correct temperature to sanitize dishes. observed high temperature dish machine not |
| 2014-03-31 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed employee not wash their hands when switching gloves. cdi by instruction. |
| 2014-03-31 |
8 |
6-301.14 handwashing signage - cgeneral comment: handwashing signs shall be located at each handwash sink used by food employees. observed no handwash sign at a handwash sink in kitchen. cdi, operator given a handwash sign. |
| 2014-03-31 |
10 |
3-202.11 temperature - p,pfpotentially hazardous food that is refrigeratred shall be received at a temperature of 45 degrees f or below. observed 1 container of disco tuna at 64 degrees f when received. cdi, operator discarded tuna. |
| 2014-03-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed sandwiches not date marked in display |
| 2014-03-31 |
35 |
3-602.11 food labels - pffood packaged in a food establishment shall be labeled according to law. observed several foods including sandwiches, cookies, and other foods packaged on site made from 2 or more ingredients not properly labeled and some foods mi |
| 2014-03-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed leak near 3 compartment sink faucet. observed split gasket in low reach in refrigeration unit. |
| 2014-03-31 |
52 |
5-501.15 outside receptacles - coutside receptacles shall be designed and constructed to have tight-fitting lids, doors and covers. observed dumpster lids heavily damaged. |
| 2014-03-31 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so contamination of equipment and single-service articles are prevented. observed quat sanitizer containers and soaps stored above disposable towels on storage rack in kitchen. cdi by instruc |
| 2013-01-07 |
2 |
facility shall have an employee health policy on site. policy may be written or verbal but must confirm proper procedures for handling food born diseases. |
| 2013-01-07 |
53 |
physical facilities shall be maintained in good repair. replace missing ceiling tiles in janatoral closet. |
| 2013-01-07 |
47 |
observed all items needing to be cleaned: inside of microwave; hot hold cabniet; clean coils inside of ice machine as well as compressor area. clean all pans and tubs used to hold utensils. |
| 2013-01-07 |
45 |
general comment: observed rusting shelving in prep cooler. |
| 2013-01-07 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed equipment that is not in use should be removed from facility. steamer not being used had mold growing inside. item was |
| 2013-01-07 |
41 |
observed handles in dry goods (flour) buried in item. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the |
| 2013-01-07 |
37 |
ensure that all items are maintained off the floor (do not use crates as shelving in coolers and freezers)this is to allow ease of cleaning in these areas. |
| 2013-01-07 |
34 |
ensure that thermometers are provided at all times and are calibrated frequently. |
| 2013-01-07 |
21 |
observed many items that had exceeded the maximum date allowed before disposition. a food specified in ? 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in ? 3-501.17(a); except time that the product |
| 2013-01-07 |
14 |
general comment: observed extremely high temps in 3 comp sink. note that the water used for the sanitizer should be tempered water not hooked to the hot water line. water temp exceeded 150 degrees during inspection. this will break chemical down and could |
| 2013-01-07 |
13 |
|
| 2013-01-07 |
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 |