| Violation Date |
Code |
Description |
| 2018-08-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single-use cups displayed out of protective sleeving. |
| 2018-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found two types of sausage holding below 135 f. refer to temperaturte chart above. cdi- reheated to above 165 f. |
| 2018-08-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified employee present during inspection. |
| 2018-06-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored directly above customer items in two door reach in cooler. cdi beverages voluntarily discarded. |
| 2018-06-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler in customer service area without air thermometer. verification required. |
| 2018-06-12 |
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 3 types of cerea |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two types of sausage in hot holding unit below 135f. see temperature chart for temperature observations. cdi sausages reheated and checked at 171f. |
| 2018-06-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip pieces of cups exposed in cup dispensers. |
| 2018-06-12 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic crock pot in use for potatoes on display. |
| 2018-06-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips available for use. verification required. |
| 2018-06-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed linen being used in direct contact with sanitized dishes on drainboard. |
| 2017-11-30 |
20 |
observed boiled eggs out of their shell and stored in glass cooler above 45f. ambient air temperature at 40f but fans blocked by overstacking product. cdi-eggs discarded and pic will rearrange items to ensure boiled eggs are stored at 45f or below. repeat |
| 2017-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed folded eggs stored in chafing dish below 135f. cdi-discarded. observed boiled eggs out of their shell and stored in glass cooler above 45f. ambient air temperature at 40f but f |
| 2017-11-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels provided at handsink. cdi-towels provided. repeat5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf obs |
| 2017-11-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-04-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee return to kitchen and began preparing food without washing hands. cdi-employee directed to hand sink. |
| 2017-04-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection.2-101.11 pic shall be present during all hours of operation.-pf no pic present and sole food employee had no k |
| 2017-04-26 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handsink in kitchen will not stay on. verification required.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at |
| 2017-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over washed apples. |
| 2017-04-26 |
33 |
3-501.13 use approved thawing methods. observed sausage and eggs thawing on counter. |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed stand up refrigerator holding between 49-55f with tcs products such as milk and cream cheese stored in unit. unable to determine how long products out of temperature. cdi-produc |
| 2016-08-18 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the hot water faucet at the handsink in the kitchen doesn't work. advised to fix. vr |
| 2016-08-18 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed the facility does not have sufficient quat test strips. they are all bleached out. advised to get new ones and store them in a different location to |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature throughout facility. refer to temperature chart. the boiled eggs have citric acid as a part of their ingredients (non-tcs), but the milk an |
| 2016-08-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed moldy bagels in the stand up refrigerator. cdi - discarded product. |
| 2016-08-18 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager o |
| 2016-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed product out of temperature for hot holding. refer to temp chart. cdi - provided establishment with tphc paper. educated how to fill out tphc paper; educated h |
| 2016-04-19 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager d |
| 2016-04-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf repeat violation. observed that no one understood the importance of the employee health policy; employees are unaware of the |
| 2016-04-19 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed residue build up in the ice machine. |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the mini refrigerator. refer to temp chart. cdi - the mini refrigerator wasn't even set to 'cold like' temperature so ehs turned the knob to make t |
| 2016-04-19 |
33 |
3-501.13 use approved thawing methods. observed eggs thawing out on counter top. cdi - educated about proper thawing methods; placed product into refrigerator to thaw. |
| 2016-04-19 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility does not have thin probe thermometer. vr |
| 2015-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved gravy at hot holding unit measuring 120 f; cdi gravy discarded. |
| 2015-08-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy emailed to facil |
| 2015-08-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-03-19 |
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 several open containers of milk with no date label. cdi-through instruction. |
| 2015-03-19 |
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 employee touch items such as bagels, bread etc with bare hands. cdi-employee stopped and instructed to wash |
| 2015-03-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no air thermometer observed in small cold hold glass cooler. |
| 2015-03-19 |
1 |
|2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-03-19 |
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 and washing utensils without hair restraint. |
| 2015-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean out debris from utensil bucket on drying rack. |
| 2015-03-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed several domestic crock pots in facility. observed crock pot being used to hold biscuits for service. do not use tcs food i |
| 2015-03-19 |
54 |
'6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several bags of employee food stored in two door upright cooler in kitchen amongst food for customers. |
| 2015-03-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups stored beside juice dispenser uncovered and subject to potential contamination on mouth contact surface.4-903.11(a) store single-use and single-serv |
| 2014-07-21 |
54 |
employee belongings shall be located in designated area where contamination of food, equipment, utensils etc can not occur. (6-403.11) observed employee cell phone, lotion and drink stored on prep surface and amongst items used for facility. |
| 2014-07-21 |
34 |
a temperature measuring device with a suitable small diameter probe designed to measure thin masses shall be provided. (4-302.12) no thin probe thermometers available. observed employee using thermometer correctly by stacking food items to obtain correct |
| 2014-07-21 |
19 |
store tcs food hot at 135f or above. (3-501.16) observed sausage patties stored below 135f. cdi-reheated to 165f. |
| 2014-07-21 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice machine. vr. observed food debris floating in sanitizer compartment. cdi-sink emptied, cleaned, and refilled. |
| 2014-07-21 |
2 |
food employees shall have knowledge of reportable symptoms and illnesses as they relate to diseases that are transmissible through food. (2-201.11) employee on site did not have complete knowledge of all reportable symptoms and illnesses. cdi-educated and |
| 2014-07-21 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified employee on site during inspection. |
| 2013-11-25 |
1 |
facility shall have an employee with managerial control who is food safety certified. no food safety certified manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-11-25 |
14 |
food contact surfaces shall be clean to sight and touch. observed heavy build up on ice machine. cdi-ice machine cleaned. |
| 2013-11-25 |
37 |
food for customer self service shall be protected from contamination. observed cooked eggs in hot hold unit not protected from customer contamination. sneeze shield above unit did not adequately shield food. cdi-shield adjusted. |
| 2013-11-25 |
43 |
single service articles shall be stored to prevent contamination. keep cups covered in plastic to prevent contamination. |
| 2013-11-25 |
39 |
rags used for wiping food contact surfaces shall be stored in sanitizer. observed rags stored in hand sink. |
| 2013-05-22 |
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 |
| 2013-05-22 |
2 |
employees must be informed of sick policy. (2-103.11) could not communicate with employee about sick policy. cdi-handouts in different languages given for employees. |
| 2013-05-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed hair in compartment filled with sanitizer. cdi-drained; cleaned and refilled. |
| 2013-05-22 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed liquid egg product stored on counter top above 45f. cdi-put into refrigeration. |
| 2013-05-22 |
21 |
properly date mark tcs; ready to eat; refrigerated foods. (3-501.17) opened milk products need to be date labeled. cdi through instruction. |
| 2013-05-22 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employee preparing food without hair restraint. |
| 2013-05-22 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution (3-304.14) |
| 2013-05-22 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-05-22 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf (4-501.19) observed active washing taking place |
| 2013-05-22 |
37 |
properly store foods to prevent contamination. (3-305.11) observed dry goods twist tied closed. store in sealed bags or containers to prevent pest infestations. |
| 2012-11-14 |
2 |
2-103.11 m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through fo |
| 2012-11-14 |
51 |
6-302.11 a supply of toilet tissue shall be available at each toilet. pf no toilet paper available in employee restroom. |
| 2012-11-14 |
46 |
4-501.19 the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf |
| 2012-11-14 |
43 |
4-903.11 c) single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until usedkeep single |
| 2012-11-14 |
39 |
3-304.14 (b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114 |
| 2012-11-14 |
34 |
4-204.112 b) except as specified in ? (c) of this section; cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or perman |
| 2012-11-14 |
20 |
3-501.16 potentially hazardous food shall be kept cold at 45f or below.c (41?f) or less if: p (i) the equipment is in place and in use in the food establishment; and(ii) on or before january 1; 2019; the equipment is upgraded or replaced to maintain food |
| 2012-11-14 |
14 |
4-601.11 a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed microbial build up on ice machine. verification required for cleaning of machine. |
| 2012-11-14 |
8 |
6-301.14 a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. no handwashing sign provided at employee restroom. sign given. |
| 2012-11-14 |
4 |
2-401.11 (b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-s |
| 2012-11-14 |
1 |
2-102.12 a) 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 throug |