| Violation Date |
Code |
Description |
| 2018-11-29 |
47 |
no points deducted:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed black buildup growing on the walkin cooler shelves. clean. |
| 2018-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several pans stacked wet. |
| 2018-11-29 |
38 |
no points deducted: 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed an employee not wearing a beard guard. per the employee, he was cooking his own lunch. he was i |
| 2018-11-29 |
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 containers of boiled eggs stored closed and in a deep container at 60f. cdi |
| 2018-11-29 |
20 |
no points deducted:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce stacked above the cool line in the sushi area at 51. cdi- discarded the top layer. bottom layers at 35-39f. |
| 2018-11-29 |
19 |
no points deducted: 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked mushrooms at 110-114f. cdi- discarded. |
| 2018-11-29 |
13 |
repeat: 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved washed, ready to eat herbs stored in the same bin as unwashed ginger (bags were open). cdi- placed unwashed items in a separate bin. |
| 2018-06-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of unwashed mushrooms stored over rte food. cdi-cooler rearranged |
| 2018-06-25 |
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 rice without date mark, and chicken date marked 6/18. pork date marked with a 11 day shelf lif |
| 2018-06-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean pans stored next to hand sink in deli area. keep that area clear of clean items or install splash guard at hand sink. |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed air temperature of grab n' go cooler at 50f. see #20. |
| 2018-02-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed oatmeal toppings uncovered at self serve bar. cdi: toppings covered. pic stated he has ordered dispensers for toppings. |
| 2018-02-16 |
33 |
3-501.13 use approved thawing methods. observed soups and ground meat thawing at room temperature. cdi: pic relocated meats to reach in cooler and soups moved to running water. |
| 2018-02-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed grab n' go cooler holding products above 45f. cdi: items moved to another cooler. pic stated temperature upon opening was belo |
| 2018-02-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack raw eggs onto griddle, break yolk with spatula, remove gloves, wash hands, don new gloves and handle spatual that has raw egg on handle |
| 2017-11-08 |
6 |
2-301.14 when to wash - p observed sushi chef take cloth from sanitizer bucket and wipe knife used for slicing sushi. chef then changed gloves to proceed working with sushi without a hand wash. cdi: pic directed employee to wash hands before working with |
| 2017-11-08 |
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 canned black beans cooling in a container with tight-fitting lid at a rate of 0.02 deg/min when 0.12 deg/min is required. cd |
| 2017-11-08 |
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 container of black beans cooling in reach-in with tight-fitting lid at a r |
| 2017-11-08 |
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 sandwiches on tphc without |
| 2017-11-08 |
37 |
3-307.11 miscellaneous sources of contamination - c observed sushi chef grab cloth from sanitizer bucket, wipe knife used for slicing sushi with cloth, and then begin to slice sushi with knife. cdi: ehs had discussion with pic on the proper cleaning proce |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls wet-stacked by dish machine. other dishes were being stacked pyramid style to air-dry before being stacked together. ensure this process is carried on throughou |
| 2017-05-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in reach-in cooler #1 used for sandwiches on front line. resurface, fix, or replace shelving. |
| 2017-05-01 |
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 one bottle of oil not labeled on front line omelet station. all other bottles were properly labeled. cdi: bottle was prope |
| 2017-05-01 |
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 one pan of blanched fries from friday without a date label. everything else in establishment was properly dated. cdi: pic was allow |
| 2017-05-01 |
8 |
6-301.14 post a hand wash sign at each handsink. observed missing hand wash sign on upstairs hand sink. all other hand sinks were equip with signs. cdi: hand wash sign was left with pic. |
| 2017-02-06 |
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 pre-boxed salad mix in reach in cooler with no date mark. pic stated that the salad mix was prepared on friday. cdi: date label pl |
| 2017-02-06 |
14 |
4-703.11 hot water and chemical-methods - p observed employee rinsing salad spinner with sanitizer. contact time was 5 seconds. stock chemical bottle states that products shall be submerged for no less than 1 minute. cdi: salad spinner properly sanitiz |
| 2017-02-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed milk caraf with deep chips in pour spout. observed several plastic lids that wer |
| 2016-11-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in soapy water. |
| 2016-11-04 |
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 freshly chopped chicken cooling in ric tightly covered. cdi: item vented |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink residue buildup on the inside of the ice machine. cdi-the machine was properly cleaned and sanitized. |
| 2016-07-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into the handwash sink at the coffee station. cdi-the ice was melted down and spoke to pic about using the dump sink next to the handwash sink. |
| 2016-05-18 |
45 |
4-501.11 maintain equipment in good repair. observed facility has one prep unit not working properly. facility's new haccp touch system required temping of all units twice daily andproblem found. pic managing problem well choosing to keep unit mostly empt |
| 2016-05-18 |
3 |
not a violation : pic asked for information on last sick employee. pic, revealed he had been ill, went to dr., dr advised in his medical opinion, employee had norovirus but did not test to confirm. pic, employee alerted facility whereby next in command de |
| 2016-01-28 |
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 cut leafy greens in closed clam shells at 47-49 f. cdi- removed and opene |
| 2016-01-28 |
37 |
3-307.11 food shall be protected from miscellaneous sources of contamination not specifically mentioned in the code. observed raw mushrooms portioned for service without washing. mushrooms arrive in an open box with instructions to rinse immediately befor |
| 2015-11-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed pale of sanitizer mislabeled as wash water. cdi- properly lebeled |
| 2015-11-23 |
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 some portioned salads not cooled to 45 f before clamshell closed. |
| 2015-11-23 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloths in soiled washwater not at proper santizer concentration. |
| 2015-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed grill lowboy ambient air temp at 53 f and all foods above 45 f. vr under 20 |
| 2015-07-24 |
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 salads, cut leafy greens and cut melons covered tightly in plastic before |
| 2015-07-24 |
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 sausage and ham on day 5 at 43 f. cdi- discarded 3-501.17 date mark/label all tcs foods that |
| 2015-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most tcs foods in lowboy to be cold held above 50 f. cdi- discarded vr |
| 2015-07-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatos hot held at 109 f. cdi- discarded |
| 2015-07-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey stored over raw shrimp in freezer. cdi- reorganized |
| 2015-01-16 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. observed posted and written employee health policy incomplete. policy did not address specific food borne illnesses that must be reported by employees. pic st |
| 2015-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed screw top water bottle stored on top surface of cart with food, utensils and directly nexdt to food prep space. cdi by relocating beverage. also gave instru |
| 2015-01-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed melons, pineapples and sweet potatoes stored above ready to eat foods in reach in refrigerator in kitchen. cdi by rearranging items. 3-302.11(a) separate raw animal foods |
| 2015-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed container of roasted garlic in olive oil next to pizza oven 117f. cdi by adding to time as a public health control procedures. |
| 2015-01-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed sandwiches in 2 door cooler being labeled with date of assembly when need to be labeled with date that earliest ingredient is cooked/p |
| 2015-01-16 |
42 |
4-903.11 store clean utensils in a manner to prevent possible contamination. observed clean utensil storage rack directly next to dirty drainboard at dish machine. provide 12 of space or splash guard. |
| 2015-01-16 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service containers stored under hand sink at salad station. |
| 2015-01-16 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed excess amount of extra unused equipment stored in upstairs kitchen. |
| 2015-01-16 |
35 |
-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. observed packaged salads, tuna |
| 2014-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and turkey burgers holding below 135f in hot hold cabinet. facility is only open for 3 hours so food would never have been out of temperature for more than 4 hours. bo |
| 2014-10-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed one employee leave his work area, go through door to back of kitchen and come back to begin assembling again without first removing gloves, washing ha |
| 2014-10-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. observed seared scallops that are partially cooked, cooled and reheated to 165f for service. facility agreed to cook to 145f the fi |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads in cold hold cases behind the line at 41f-48f. number of salads was reduced to allow for more air flow in the unit. they were placed in a reachin cold hold to cool. walnu |
| 2014-10-09 |
28 |
3-302.13 pasteurized eggs shall be substituted for raw eggs when undercooking without a consumer advisory. eggs on site are not pasteurized and pic advised they do cook over easy eggs. he advised they normally get pasteurized eggs but facility ran out.. n |
| 2014-10-09 |
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. orange juice needs the common |
| 2014-10-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at can wash. |
| 2014-05-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single-use and single-service articles shall be stored to prevent contamination. observed several stacks of single-service cups unsleeved and unprotec |
| 2014-05-09 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment and available for self-service shall be labeled to include the common name of the food, ingredients in descending order by weight, accurate quantity of contents, name and place of business a |
| 2014-05-09 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. sanitizing rinse water shall be 180f in mechanical warewashing machines and no more than 194f as it enters the manifold. for stationary rack, single temperature machine |
| 2013-10-17 |
35 |
3-601.11 standards of identityrules require packaged foods be properly labeled.observed multiple re-packaged from bulk foods in a grab n go case not labeled.vr for proper labeling |
| 2013-10-17 |
22 |
3-501.19 time as a public health controlrules requirq written procedures for tcs foods protected using tphc.observed multiple sandwiches held using tphc at 1:15 pm, labeled with prep and discard times of 11:00 am and 01:00 pm.vr facility to look at proce |
| 2013-10-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-05 |
35 |
3-602.11 food labels (4) the name and place of business of the manufacturer, packer, or distributor; and observed name of businesss that packages the food but no address for business. |
| 2013-08-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-02-19 |
31 |
rules require proper cooling methods be used when cooling all tcs foods. observed most salads and their ingredients (chicken salad; cooked proteins and cut tomatos) to be out of temperature (49-54 f) due to inadequate cooling procedures after preparation. |
| 2013-02-19 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed some pasta salads with no date marking; bagged cut leafy greens with no date marking and chicken salad improperly date marked. cdi- correc |
| 2013-02-19 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed most salads and their ingredients (chicken salad; cooked proteins and cut tomatos) to be out of temperature (49-54 f). cdi- placed on tphc today |
| 2013-02-19 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times. observed pork hot holding at 106-111 f. cdi - removed to reheat |
| 2013-02-19 |
14 |
rules require stationary rack machines that use hot water to sanitize musst maintain 165 f or hotter at all times. observed dish machine temped only 156 f after 4 attempts. it didi not turn facility strip black nor ehs strip black. guage read 205 f. vr r |
| 2013-02-19 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |