| Violation Date |
Code |
Description |
| 2019-01-03 |
54 |
6-303.11 intensity-lighting - c observed more light needed in kitchen area. repeat violation. |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rusted shelving in lower prep unit . |
| 2019-01-03 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler unable to maintain proper temperatures. repeat violation |
| 2019-01-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in facility. repeat violation. |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in reach in cooler in excess of 50 degrees see chart above also observed lettuce in prep unit greater than 41 degrees. repeat violation for reach in cooler. |
| 2019-01-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on staff. repeat |
| 2018-10-03 |
54 |
6-303.11 intensity-lighting - c observed more light needed in food prep area. |
| 2018-10-03 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets needed on prep unit and reach in. reach in not operating properly and not holding temperature. 10 day verification required. |
| 2018-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in kitchen area. |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato sauce , milk and cream at greater than 45 degrees in reach in . cdi discarded . |
| 2018-10-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed facility has no certified food protection manager. repeat violation. |
| 2018-06-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef . cdi reordered storage. |
| 2018-06-26 |
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 potato and leek soup opened with no date lables. cdi labled products. |
| 2018-06-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on staff. |
| 2018-06-26 |
54 |
6-303.11 intensity-lighting - c observed more lighting needed in food prep area. |
| 2017-11-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on wall racks, trash can, stove(inside and out). |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on the make table and the walk in cooler today.4-202.15 can openers - metal shards were seen on can opener today- sharpen or replace blade.paint in walk in cooler is hard to clean- scrape of |
| 2017-11-16 |
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 dishes stored on a soiled air dry rack. |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. sugar for coffee was stored next to the handsink where splash contamination can occur.cdi- sugar discarded by staff. |
| 2017-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. |
| 2017-11-16 |
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. -pfobserved cut raw chicken coolinig in the top of the make table- cdi chicken moved t |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build up on the colander and on some knives stored |
| 2017-11-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-07-06 |
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. -pfobserved raw beef cooling in a deep portion on the top of the make table. split int |
| 2017-07-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite during the majority of the inspection today. |
| 2017-07-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks stored on the prep table today- moved to a bottom shelf to correct, |
| 2017-07-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf5-202.12 provide at least 100f water at handsinks. -pfobserved no hot water and no soap at the kitchen handsink today- both corrected during inspection. |
| 2017-07-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved the dishwasher not sanitizing today- 0ppm. must sanitize with chlorine sanitizer at 50-200ppm. vr in 10 days.do not use dishwasher to sanitize dishes until re |
| 2017-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some build up on the airdrying rack. observed s |
| 2017-07-06 |
45 |
4-501.11 maintain equipment in good repair.torn gasket on flip top table and an interior gasket is falling down- repair. |
| 2017-07-06 |
50 |
5-401.11 capacity and drainage - cobserved the floor drain at the 3 comp. sink overflowing some when too much water was drained at one time- repair. |
| 2017-07-06 |
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 a broken wall at the walk in cooler. |
| 2017-07-06 |
54 |
6-303.11 intensity-lighting - cobserved lights not working in the hood today. |
| 2017-07-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed to go boxes stored on the floor. |
| 2017-01-17 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-01-17 |
4 |
observed an employee drink and empty food wrapper stored on the prep table today- moved to the lower part of the table to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tob |
| 2017-01-17 |
18 |
observed speg. sauce that had been cooling since the night before and it still had not reached 45f the next day- discarded during inspection to correct. observed mango juice made from canned mangos that had not fallen to 45f or less overnight.3-501.14(a) |
| 2017-01-17 |
19 |
observed rice, speg. sauce, and beef stored at <135f on the stove today- all cooled down during inspection except the sauce was discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-01-17 |
14 |
observed the dishwasher not sanitizing today- reprimed during inspection so that it reached 50-200ppm.observed a cutting board being washed in the prep sink today and rinsed, then put on the drying rack to dry without being sanitized- cutting board sanit |
| 2017-01-17 |
45 |
repaint walk in cooler where paint is peeling.4-501.11 maintain equipment in good repair. |
| 2017-01-17 |
49 |
observed the front handsink pipe leaking today.5-205.15 maintain a plumbing system in good repair. |
| 2017-01-17 |
31 |
observed raw beef coolinig in the flip top cooler in a large portion- beef put into two different containers and left uncovered to correct.observed noodles and rice cooling in the walk in cooler tightly covered and in large portions- noodles stirred and |
| 2016-10-18 |
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. floor buckling in front of walk in cooler door. improvement noted from last inspection. |
| 2016-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelf above prep sink. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on low prep cooler door. also, the walk in cooler door is dragging the floor and very difficult to close which could cause difficulty maintaining cold temperatures. repair or replace as needed. |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut raw chicken in flip top and raw chicken in walk in cooler holding above 45f. cdi - chicken relocated to each in cooler for rapid cool down. |
| 2016-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked pasta and cooked beef on stove top holding below 135f. cdi - both discarded. |
| 2016-10-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-02-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs stored on shelf above canned drinks. cdi - egg relocated to low shelf. |
| 2016-02-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on interior surfaces of ice machine. clean. 4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0ppm c |
| 2016-02-11 |
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 pasta sauce sooked last night and placed in walk in cooler, still cooling. cdi - pasta sauce dumped. |
| 2016-02-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at time of inspection has food protection manager certification. handout with ansi accredited class information left with pic. |
| 2016-02-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf hand pump soap dispenser and scouring pad stored in kitchen handsink. cdi - items removed from handsink. |
| 2016-02-11 |
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 pasta sauce cooling large stock pot in walk in cooler. cdi - discarded due to cooli |
| 2016-02-11 |
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. floor buckling in front of walk in cooler door; water damaged ceiling tiles near dry go |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters; not in sanitizing solution. cdi - sanitizer made in bucket and wet cloths placed inside. |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on low prep cooler door. also, the walk in cooler door is dragging the floor and very difficult to close which could cause difficulty maintaining cold temperatures. repair or replace as needed. |
| 2016-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on walk in cooler door handle and heavily contacted areas of paper towel dispensers. clean. |
| 2016-02-11 |
49 |
5-402.13 maintain sanitary sewage system.-p floor drain under prep sink full of standing water. cdi - pic unclogged and allowed to drain. |
| 2016-02-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf digital thermometer will not power on. facility has only a dial stem thermometer as back up. vr - will return within 10 days to ver |
| 2015-09-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-09-11 |
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 employee recontaminate hand by touching faucet handles with bare hands to turn water off. |
| 2015-09-11 |
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 pasta sauce cooling in walk in cooler with lid on. cdi - lid removed to vent and a |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken in flip top holding at 55f. cdi - chicken placed in cooler for rapid cool down. |
| 2015-09-11 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on low prep cooler door. also, the walk in cooler door is dragging the floor and very difficult to close which could cause difficulty maintaining cold temperatures. repair or replace as needed. |
| 2015-09-11 |
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. floor buckling in front of walk in cooler door; water damaged ceiling tiles near dry go |
| 2015-09-11 |
36 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a couple of fruit flies under dish machine. continue working with pest co |
| 2015-09-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p goat stew holding below 135f on the stove top. cdi -reheated to 165f+. |
| 2015-09-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no health policy. handout left with pic. |
| 2015-09-03 |
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 pic touched cooked pasta with bare hands to check temperature. cdi - pasta discarded. |
| 2015-09-03 |
8 |
5-202.12 provide at least 100f water at hands inks .-pf hot water not available at handsink. cdi - hot water supply turned back on. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf large metal spoon stored in hands |
| 2015-09-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at time of inspection has food protection manager certification. this became a 2 point deduction january 1 2014. |
| 2015-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple dishes with dried food debris stored as clean. cdi - all soiled dishes sent to dish area for reprocessing. 4-602.11 clean the equipment and utensils |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p rice in walk in cooler, raw chicken on prep table, raw chicken in the flip top, and cooked pasta on the grill top all holding above 45f. rice, raw chicken from prep table, and spaghetti |
| 2015-09-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored on top shelf above cooked rice in walk in cooler. cdi - pic placed raw beef on low shelf. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produc |
| 2015-09-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return with in 10 days to verify facility has thin probe thermometer. |
| 2015-09-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. powder chicken stock not covered or protected. wrap or cover. |
| 2015-09-03 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on low prep cooler door. also, the walk in cooler door is dragging the floor and very difficult to close which could cause difficulty maintianing cold temperatures. repair or replace as needed. |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on sink handles, papertowel dispenser handles, and walk in cooler door handle. clean all to reduce risk of cross contamination. |
| 2015-09-03 |
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. floors under cook line, and frp on walls near prep sink a |
| 2015-09-03 |
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 soup and raw beef cooling in walk in cooler that iw not holding temp; ambient air |
| 2014-05-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed the dish washing machine yeilding 0ppm chlorine. vr: 5/17/2014.4-601.11 (a) equipment, food-contact surfaces, nonfood-co |
| 2014-05-07 |
8 |
general comment: 6-301.14 handwashing signage - c. observed no handwashing sign at the handwashing sink by the grill. cdi- handwashing sign was provided (english). |
| 2014-05-07 |
2 |
.2-103.11 (m) person in charge-duties - pf. observed no employee health policy present. cdi- employee health policy template was given to the person in charge (english). |
| 2014-05-07 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. |
| 2013-02-26 |
1 |
must have a certified food protection manager on duty at all times during operation. observed person in charge not certified. cdi by instruction. |
| 2013-02-26 |
6 |
properly wash hands as often as necessary to remove contamination; in between different activities and before putting on gloves. observed employee washing utensils and then put on gloves to prepare food with out washing hands. cdi by instruction. emplo |
| 2013-02-26 |
8 |
provide employees must wash hands signs at all hand sinks. observed signs needed for both hand sinks in kitchen. |
| 2013-02-26 |
14 |
equipment; utensils and food contact surfaces shall be clean to sight and touch. observed food residue on several knives stored as clean. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-02-26 |
14 |
ensure dish machine dispenses 50ppm of chlorine sanitizer to properly sanitize utensils. observed 0ppm from dish machine upon arrival. cdi by priming and running several cycles until 50ppm obtained. |
| 2013-02-26 |
45 |
maintain cutting boards smooth and easily cleanable. observed deeply grooved/stained cutting board at prep unit. replace or resurface. |
| 2013-02-26 |
36 |
repair damaged screen on back door. screen door or large solid door must be self-closing. |
| 2013-02-26 |
45 |
maintain all non-food contact surfaces in good repair to be smooth and easily cleanable. observed rusted shelves in walk in cooler; torn gaskets on prep unit; walk in door with spots of rust; etc. |
| 2013-02-26 |
46 |
maintain water in wash vat of 3 compartment sink at least 110f. observed water in sink 87f. cdi by instruction. |
| 2013-02-26 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours msut be labeled with the date prepared/opened or discard date. observed open bag of shredded lettuce and pot of pasta sauce with out labels. cdi by instruction. |
| 2012-10-30 |
45 |
4-202.11 keep food contact surfaces in good repair; observed gouged/stained cutting board in kitchen in need of resurfacing; board removed from service. |
| 2012-10-30 |
53 |
keep floors clean; observed flooring in need of cleaning under equipment near base boards. |
| 2012-10-30 |
47 |
keep non-food contact surfaces clean; observed food debris collecting on surfaces of cooking equipment in need of general cleaning. |
| 2012-10-30 |
13 |
3-302.11 properly store raw meat; observed raw chicken stored above ready to eat food in reach-in cooler. raw meats properly stored according to final cooking temperature. |