| Violation Date |
Code |
Description |
| 2019-01-04 |
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 minor wall damage along back hallway.6-501.12 floors, walls, ceilings includin |
| 2019-01-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed kale stored directly on prep top cooler shelf. pic stated cooler is detail cleaned weekly. cdi: kale rewashed and placed in a container, |
| 2019-01-04 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed quinoa cooling at a rate of 0f/min in prep top reach in cooler. cdi: product moved to walk in cooler and item rapidly |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed half and half in reach in drink cooler above 41f, but below 45f. cdi: pic voluntarily discarded product. cooler air temp was 42f. cooler was turned down. |
| 2019-01-04 |
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 no date mark on tuna salad or chicken salad. pic stated they were prepared yesterday. observed no date on blackbean hummus. product |
| 2019-01-04 |
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 observed no tphc time marked on side |
| 2019-01-04 |
33 |
3-501.13 use approved thawing methods. observed smoothie bowls and acai thawing at room temperature on top of slide top freezer. cdi: items moved to walk in for thawing. |
| 2019-01-04 |
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 quinoa cooling while tightly covered in prep unit. cdi: item moved to walk |
| 2019-01-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee take unwashed straberries directly from container that states wash before eating and put into a customer parfait. |
| 2019-01-04 |
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 handle of scoop down in frozen fruits in slide top freezer. cdi: handles |
| 2019-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on some prep top reach in cooler doors throughout. observed small prep top broken. pic informed environmental health specialist (ehs) upon arrival that it was broken and no food was in it. |
| 2019-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vent fans of drink reach in cooler with dust accumulation. observed build up in gaskets on coolers. observed build up on bottoms of coolers and walk |
| 2019-01-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed minor leak at handsink in kitchen. pic stated a plumber should be here to fix it today. |
| 2019-01-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of rice stored directly on floor in dry storage. cdi: rice elevated to shelf.3-307.11 protect food from contamination s |
| 2018-08-06 |
14 |
repeat:observed plastic bins, lids, drink pitchers, etc stored on the shelf as clean with old food debris inside and out side of several pieces. cdi: several of the items were placed in the three compartment sink to be washed. go through the rest of the i |
| 2018-08-06 |
13 |
repeat:-observed a cup in a bin of oatmeal. corrected during inspection (cdi): cup removed.3-304.11 food contact with equipment and utensils - p-observed a container of cooked eggs stored below boxes of unwashed produce. cdi- placed the cooked eggs on a t |
| 2018-08-06 |
34 |
no points deducted:observed no thermometer in the smoothie/milk cooler and the cooler under the coffee maker with orange juice. 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.4-502.11(b) provide accurately calibr |
| 2018-08-06 |
31 |
-observed closed cups of processed chic peas at 56-60f. per laura, she had just made them and placed them in the reachin cooler. cdi- tops removed and placed in the walk in cooler.-observed roasted tomatoes cooling at room temp- 101f. cdi- placed in the w |
| 2018-08-06 |
43 |
observed all of the single service items on the front line (food containers and coffee filters) stored with the food side exposed. informed an employee to invert or cover.4-903.11(a) store single-use and single-service articles to prevent contamination an |
| 2018-08-06 |
47 |
no points deducted:-observed the unused avantco reachin in the back of the store growing mold inside. clean even though it is not in use. all items in the facility must be kept clean.-observed the smoothie cooler gaskets growing mold. clean.-observed heav |
| 2018-03-28 |
13 |
-repeat: observed raw chicken stored over and directly beside field bars and avocados. cdi- rearranged items.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p-observed a scoop handle in contact with croutons. cdi- rearranged and informed t |
| 2018-03-28 |
14 |
repeat: observed squeeze containers stored as clean with old stickers on them as well as old food residue inside, on, and in the lids. cdi- all were placed in the three compartment sink to be washed.4-601.11(a) equipment food contact surfaces and utensils |
| 2018-03-28 |
18 |
no points deducted:observed a large silver bowl of quinoa at 104f-112f in different areas at 9:12am. per laura, it had been in there since 7:00am. cdi- placed in a shallow pan/thin layer and put on the top shelf in the walkin cooler to cool. returned at 9 |
| 2018-03-28 |
19 |
no points deducted:observed quinoa hash brown at 120f. cdi- reheated to 155f.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2018-03-28 |
21 |
no points deducted:observed open milk dated 3/21/17. cdi- discarded and informed pic that day 1 is the day it was opened.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 i |
| 2018-03-28 |
20 |
repeat: observed containers of salad stored in the flip top make station at 50f. items were stacked over the chill line. cdi- top layer removed and lower level temped out at 43f. (points not increased today due to improvement on number of items).3-501.16( |
| 2018-03-28 |
39 |
observed wet towels stored sitting on the counter tops. cdi- placed in a sanitizer bucket.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2018-03-28 |
45 |
-repeat: observed multiple clear food bins stored as clean with cracks. cdi- discarded.-observed grooves in the cutting boards. on order, per laura.4-501.11 maintain equipment in good repair. |
| 2018-03-28 |
53 |
no points deducted: observed wall/frp damaged by the mop sink and walkin cooler.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 m |
| 2018-03-28 |
54 |
no points deducted: observed an employee shirt and a large green tool that is going to be used to fix a sign (per laura) stored on a shelf with napkins and other single service items.6-305.11/6-501.110 designate and use an area for the orderly storage of |
| 2018-03-28 |
35 |
no points deducted: observed 1 squeeze bottle of oil unlabeled. cdi- labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-11-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). repeat clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed side items without t |
| 2017-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers left on several containers in back by reach-in freezer. remove stickers and sticker residue.4-602.11 clean the equipment and utensils used wi |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large bag of mixed greens holding at 52f in prep top cooler. bag was way over chill line. observed chicken salad holding at 47f in prep top cooler. observed side items holding a |
| 2017-11-28 |
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 repeat observed individually portioned chicken rolls tightly stacked in large conta |
| 2017-11-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored on shelf above open container of kale. cdi: chicken and kale locations were switched. |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up on dry storage shelf by reach-in freezer. |
| 2017-11-28 |
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 repeat observed bell missing from back flow prevention device on mop sink. replace part. |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler shelving with heavy rust. |
| 2017-09-21 |
18 |
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 chopped chicken, portioned chicken, black beans, and tuna salad cooling at slow rates. this was likely due to the walk-in co |
| 2017-09-21 |
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 no time stamp on side items |
| 2017-09-21 |
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 black beans cooling in prep top cooler that is designed for cold holding. |
| 2017-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat obseved sanitizer bucket under prep table where employee was preparing raw chicken measure 100 ppm quat. ensure sanitizer is changed often enough to keep concentration at proper level |
| 2017-09-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 when to wash - p observed employee working with raw chicken breasts, adding spice to them and handling them with gloves. employee then removed gloves and proceeded to walk around the |
| 2017-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being stacked while wet on shlef by three compartment sink. |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build-up in the bottom of freezers. |
| 2017-09-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. observed bell missing from back flow prevention device on mop sink. replace part. |
| 2017-09-21 |
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 handles being stored in dry product by smoothie station. |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed floor of walk-in cooler peeling up at the entryway. wood is exposed. |
| 2017-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses. observed wet wiping cloth out on counter. observed front sanitizer bucket read low at 50 ppm quat. cdi: sanitier bucket was dumped and refilled with quat at the prope |
| 2017-05-02 |
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 - repeat - observed sliced turkey and chopped chicken being prepared by rolling them |
| 2017-05-02 |
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 bag of chopped kale from yesterday, feta and motz cheese in walk-in cooler, and motz cheese in prep cooler without date labels. cdi |
| 2017-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed quinoa hash browns in chafing dish at front counter at temperatures ranging from 119-138f. cdi: hash browns were reheated to above 165f. ehs suggested placing hash browns on tp |
| 2017-05-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked with box laying on top upon arrival. prep was going on in the kitchen including placing raw chicken breasts into oven. cdi: box was removed to |
| 2016-12-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed soups reheating in hot hold crocks. soups not reheating at a rate to achieve proper temperature within two hours. cdi soups were reheated in microwav |
| 2016-12-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed at hand sink by 3 compartment sink no paper towels or approved alternative for hand drying. cdi pic provided paper towels. |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed comingling of dirty and clean equipment/utensils. cdi items were returned to warewashing. spoke to pic over juicing to ensure no comingling in the fut |
| 2016-12-16 |
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 washing hands without using a protective barrier to turn faucet off to prev |
| 2016-12-16 |
18 |
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 one container of diced chicken at 48-50 degrees from yesterday. cdi chicken was discarded. |
| 2016-12-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of gnats around back dry storage room area. |
| 2016-12-16 |
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 cooked and cooled, then portioned chicken tightly packed in plastic contai |
| 2016-12-16 |
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 handles of food being stored on top of the food and the usage of a sing |
| 2016-12-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c provide designated area for employee possessions and clothing to prevent contamination of exposed food, equipment or single service articles. observed cell phone on prep a |
| 2016-12-16 |
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 single serve containers of quinoa and hummus with no date marking. cdi items were allowed to be back dated for previous date. |
| 2016-07-22 |
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. dried food debris observed on wall behind smoothie area. |
| 2016-07-22 |
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 quinoa salad in closed container not cooling at sufficient rate . cdi o |
| 2016-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of diced chicken on prep line at 56 degrees. cdi took to wak in to cool. see temperature chart above. repeat violation. |
| 2016-07-22 |
18 |
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 individual packages of quinoa in lower prep unit cooling at rate of .04 degrees per minute. cdi method changed achieved r |
| 2016-05-16 |
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 quinoa cooling in large volume in freezer . cdi moved to shallow pan. |
| 2016-05-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer for juice bag well over 200 ppm chlorine . cdi by instruction. |
| 2016-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus in small reach in above 45 degrees unit not plugged in. cdi plugged unit in and moved food to walk in to cool. |
| 2016-05-16 |
18 |
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 quinoa being cooled in freezer at rate of .5 degrees per minute should be .54 or higher. cdi by instruction. |
| 2016-05-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed duties of pic not met in reference to cooling, proper temperature control etc . perform duties of pic. |
| 2016-05-16 |
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 proper handwash procedure not being followed such as proper time for washing not followe |
| 2016-05-16 |
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 crackers in unlabled container in rear of facility. cdi by instruction. -0 points- |
| 2016-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blueberries stored in handsink in front prep area. handsinks are for handwashing only. cdi by instruction. |
| 2016-05-16 |
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 jewelery being worn while food is being prepared. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed blenders for smoothies over prep area not clean. also observed containers from juicing operation being washed in vegetable prep sink cdi moved washi |
| 2016-05-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use juice containers stored on floor in hallway and not protected. |
| 2016-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed freezer door broken . 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in rear of facility in need of replacement. |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving over juicing area and shelving over juicer in need of cleaning. |
| 2016-05-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front handwash leaking and line for ice machine not hitting hub drain and going in floor. |
| 2016-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored in sanitizer which was at 50 ppm qac. cdi refilled. |
| 2016-05-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in restroom. -0 points- |
| 2016-05-16 |
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 walls in juicing area in need of cleaning from |
| 2016-05-16 |
54 |
6-303.11 the light intensity shall be 50 candles at a surface where a food employee is working with food. observed light missing in area near soup containers. replace bulbs. -0 points- |
| 2016-01-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no health policies for employees of juicing operation could be produced. cdi emailed employee health policy. |
| 2016-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, roast beef , turkey , kale, and eggs stored above 45 degrees . cdi took items to walk in see chart above. |
| 2016-01-14 |
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 hummus and kale cooling tightly covered . cdi vented to cool. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed flip top prep unit and other pieces of equipment not working properly . repair, replace or remove. |
| 2016-01-14 |
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 starting to build up food debris and in need of cleaning. -0 points- |
| 2015-10-14 |
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 handles of utensils stored in food containers. |
| 2015-10-14 |
21 |
law 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 milk and feta cheese not dated. cdi items dated. |
| 2015-10-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed emplopyee drop wand for food processer on floor and continue to use it without washing. cdi wand washed rinsed and sanitized.4-501.114 maintain sanit |
| 2015-10-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee going to wash pitchers in handsink. cdi had employee go to prep sink to rinse pitchers. |
| 2015-06-03 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employees unable to state major illnesses and symptoms and no signed copies. verification required. |
| 2015-06-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken over rte foods on racks. cdi items relocated.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce stored over rte foods in walk |
| 2015-06-03 |
31 |
by 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 containers of sliced cherry tomatoes and red peppers in walk in unit t |
| 2015-06-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2015-06-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on prep surface not actively used. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visib |
| 2015-06-03 |
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 knives stored in sanitizer bucket and scoop handles stored in food. |
| 2015-06-03 |
45 |
4-501.11 maintain equipment in good repair. observed walk in unit leaking from the surface. |
| 2015-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers and knives soiled with food debris. cdi items sent to sink for cleaning. 4-602.11 clean the equipment and utensils as required to |
| 2015-01-21 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed containers of tuna salad prepared in the morning at 50-47f. cdi items discarded. |
| 2015-01-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed facility with cooling tuna salad and chicken pieces in tightly closed con |
| 2015-01-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited certification. repeat. |
| 2015-01-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility with upright freezer that is for domestic use and beer cooler that states it shall not be used to store phf produ |
| 2015-01-21 |
49 |
5-202.13 air gap shall be provided between the water supply inlet and and flood level rim of plumbing fixture -p. observed front prep sink next to domestic freezer without an air gap. plan reveiw told facility to install air gap. verification required. |
| 2015-01-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer needed to temp lettuce spinach, grilled chicken pieces. verification required. |
| 2014-09-09 |
34 |
4-302.12 food temperature measuring devices. 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in front prep unit. cdi thermometer provided. |
| 2014-09-09 |
31 |
3-501.15 cooling methods - pf. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed facility have chicken salad, tuna salad, h |
| 2014-09-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. foods that are 41f or below |
| 2014-09-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 51f. tcs items that are cooling will not g |
| 2014-09-09 |
6 |
2-301.15 where to wash - pf. 2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands at 3 comp sink. cdi by education and hands washed at hand sink. |
| 2014-09-09 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed facility with no pic until later in the inpsection. |
| 2014-04-22 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be provided in advance for phf/rte foods that are held out on time. observed eggs, hummus, and quinoa held out at room temperature with no written procedures or time stamp available |
| 2014-04-22 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees of reportable illnesses and symptoms and exposure. observed employees unaware of policy. verification required. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods that are cold held should be 45f or below. observed eggs at 78f, hummus and quinoa in containers at 56f. prep cooler at |
| 2014-04-22 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with the common name of the chemical. observed unlabeled bottles of windex. cdi items labeled. |
| 2014-04-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. sanitizer shall be at specified levels dictated by the manufacturer. observed sanitizer buckets and sanitizer sink at 0ppm. facil |
| 2014-04-22 |
35 |
3-602.11 food labels - pf. foods that are packaged in the facility shall be labeled with the common name of the food, list of ingredients, list of major allergens, net weight of food, and name and place food is packaged. observed pita bread, pumpkin walnu |
| 2014-04-22 |
41 |
3-304.12 in-use utensils, between-use storage - c. during food pauses, utensils shall be stored with their handles above the top of food or on a clean surface. observed scoop handles stored inside of bulk food containers. |
| 2014-04-22 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer is required to take temperature of foods with thin masses. observed facility with digital thermometer that was not thin probe. verification required. |
| 2013-11-25 |
35 |
3-602.11 food labels. (b) label information shall include: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients in descending order o |
| 2013-11-25 |
34 |
4-302.12 food temperature measuring devices. facility must have a thin diameter probe thermometer to check the temperature of thin foods such as cut leafy greens. return visit required.4-502.11 (b) good repair and calibration. observed the facilities n |
| 2013-11-25 |
31 |
3-501.15 cooling methods. facility needs to use approved cooling methods to cool tcs foods. observed chicken salad and tuna salad 55-65 tightly covered while cooling. cooked chicken in the back was 120f and also tightly covered. cdi - cooling methods |
| 2013-11-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain foods hot at 135f or cold at 45f or below. observed cooked eggs at 75f in a container on the counter. eggs are reheated when o |
| 2013-11-25 |
6 |
2-301.14 when to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles, including before putting on single use gloves to w |
| 2013-11-25 |
4 |
2-401.11 eating, drinking, or using tobacco. employee drinks must be stored in such a manner to prevent contamination to food and food prep areas and consumed to also prevent contamination. observed 2 employee drinks on a prep table, including one that |
| 2013-11-25 |
1 |
2-101.11 assignment. a person in charge shall be present during all hours of operation. there was no person in charge for the first 15-20 minutes of insepction as he was at the other location and had to be called by staff. food workers were asked and s |
| 2013-07-25 |
1 |
person in charge must hold approved ansi accredited food managers certification. pic does not have any certification. cdi - 2 point deduction begins 2014. |
| 2013-07-25 |
4 |
employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. observed uncovered employee drinks on the ice machine. cdi - drinks were removed by staff. repeat violati |
| 2013-07-25 |
8 |
hand sinks must be accesable at all times. observed the front hand sink was blocked by a large trash can. cdi - moved by inspector. |
| 2013-07-25 |
20 |
maintain cold foods at 45f or below. observed the main cold holding prep unit at 48-52f for all phf foods such as hummus, cheese, cut leafy greens, deli meats, ect. items were iced. lids are left off during the day and this may be a contributing factor |
| 2013-07-25 |
35 |
(b) label information shall include: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weigh |
| 2013-07-25 |
31 |
cool phf foods using proper methods. observed chicken salad made at 11 am this morning was at 62f and tightly covered. cdi by venting. |
| 2013-07-25 |
36 |
eliminate the presence of any pests in the facility. observed a live roach crawling on the wall in the kitchen. |
| 2013-07-25 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed most items not date marked, such as roast beef, cu |
| 2013-03-19 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge did not have servsafe. cdi by instruction. two point deduct |
| 2013-03-19 |
4 |
employee drinks must be covered and stored in areas to prevent contamination of exposed food; clean equipment; utensils; linens; and single service. observed uncovered employee drinks on the ice machine. cdi - pic discarded the drinks. |
| 2013-03-19 |
6 |
employees must wash their hands before donning gloves to work with food. observed an employee coming from the back of the restaurant; put on gloves to directly handle ready to eat food without ever washing his hands. cdi. |
| 2013-03-19 |
8 |
the hand sink must be accessible at all times. do not block the sink with the trash can. cdi. |
| 2013-03-19 |
14 |
maintain food contact surfaces clean to sight and touch. observed the ice machine with black and pink build up on the interior. clean the ice machine. |
| 2013-03-19 |
18 |
observed cooked egg product which was brought out of a refrigerator to replace egg product sitting at ambient temperature was at 65-68f. this product had been prepared at 7am according to the pic. cdi by voluntary discard. |
| 2013-03-19 |
20 |
observed the cold holding sandwich/salad unit on the line holding chicken salad; deli meat; cheese; ect at 52-55f. product was iced down. also observed cut lettuce and spinach was on top of this unit and not held at temperature control. this product mu |
| 2013-03-19 |
39 |
store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on the tables and cutting boards. |
| 2013-03-19 |
46 |
facility could not locate any test strips. |
| 2013-03-19 |
53 |
clean the floors in the back areas in the corners and behind shelving. |
| 2013-03-19 |
31 |
use proper methods to cool food. observed chicken salad in a tight covered container at 52f in the walk-in. also; egg product was pulled from a tightly covered container which had been prepared and refrigerated since 7am according to the pic. this was |
| 2013-01-28 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge did not have servsafe. cdi by instruction. two point ded |
| 2013-01-28 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. facility does not have the health policy in place. facility must have employee health policy in place |
| 2013-01-28 |
8 |
soap and paper towels or other approved hand drying devices must be available at all hand sink. observed soap was not available at the front handsink. cdi. |
| 2013-01-28 |
14 |
facility must sanitize using approved methods. observed quat sanitizer being used in the front at 0 ppm quat and very dirty. cdi by refilling from the sink at 200 ppm. |
| 2013-01-28 |
4 |
employee drinks must be covered and stored in areas to prevent contamination of exposed food; clean equipment; utensils; linens; and single service. observed uncovered employee drinks on the ice machine. cdi - pic discarded the drinks. |
| 2013-01-28 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. foods such as cut leafy greens; chicken; and ranch made in |
| 2013-01-28 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed 52f cooked chicken in a tightly covered container in the walk-in. cdi by allowing to vent. according to t |
| 2013-01-28 |
53 |
clean the floors in the back area under and around the shelves. |
| 2013-01-28 |
20 |
facility must holds foods at 135f or greater or 45f or lower if using temperature. observed cooked egg product at 75f on the counter. cdi by pic discarding. if facility wishes to use time; written procedures are required in compliance with the rules. |
| 2012-10-19 |
2 |
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| 2012-10-19 |
45 |
|
| 2012-10-19 |
43 |
protect single service items. observed bowls and condiment cups not inverted. observed plastic eating utensils stored in a manner requiring hand contact with food contact surfaces. advised on proper storage for customer use. |
| 2012-10-19 |
41 |
scoop handles shall be maintained out of food. observed ice scoop handle in ice. at dipper well; maintain utensil handles out of well water. use well only for ice cream products. do not use for peanut butter scoops. |
| 2012-10-19 |
34 |
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| 2012-10-19 |
20 |
maintain potentially hazardous food held cold at 45f or below in storage units. observed items held at temp above 45f (see temp chart). discarded items. observed prep unit out of order. ice bath prepared for holding at lunch. maintenance call made. |
| 2012-10-19 |
14 |
maintain wash vat water at 110f. observed in use at 106f corrected. |
| 2012-10-19 |
1 |
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