| Violation Date |
Code |
Description |
| 2018-11-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee using bracelets. |
| 2018-11-26 |
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 coleslaw cooling in tightly covered container in walk in cooler. observed |
| 2018-11-26 |
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 several items such as deli meat, soup, and chicken salad without a date mark. cdi, items date marked by pic. |
| 2018-11-26 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed gravy hot holding at 124f in hot well. all other items around gravy observed hot holding at to a minimum of 149f. the gravy had been placed in hot we |
| 2018-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with visible dark build up, stored as clean. cdi, can opener placed at 3 comp sink for cleaning. |
| 2018-11-26 |
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 re-contaminate hands by closing faucet, and dispensing paper towels with cl |
| 2018-03-12 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks with screw tops stored inside walk-in cooler above food and one bottled drink stored on small salad prep cooler on main line. c |
| 2018-03-12 |
6 |
general comment:2-301.14 wash hands before donning gloves and between gloves uses. -p. observed cook not washing hands in between glove changes after handling raw eggs and ready to eat foods. cdi: training provided. |
| 2018-03-12 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed mold on outside of pickle bucket and coffee box stored inside walk-in cooler. cdi: items were discarded.3-101.11 p food shall be safe for consumption, unadulter |
| 2018-03-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed several food items including raw chicken, muffins, cheeses, etc. being stored in plastic bun bags/grocery bags that were being re-used. cdi: b |
| 2018-03-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed daily special menu boards missing green dots indicating item can be served undercooked and to go menu mi |
| 2018-03-12 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut lettuce inside small salad prep cooler overstacked at 47 deg f. cdi: lettuce moved to walk-in cooler and dropped down to 44 deg f. observed small half and h |
| 2018-03-12 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees handling food with watches and bracelets on. |
| 2018-03-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. ensure wiping cloths used for wiping equipment surfaces and counters are not used for any other use. observed cook using cloth to wipe down surfaces and wipe utensils then blot grease from b |
| 2018-03-12 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed plastic bags used for bread being reused to store different food items. observed cardboard, plastic food containers, and salad dressing jugs being reused. |
| 2018-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outside of various dry good containers in need of cleaning. observed cleaning needed on shelving that may be starting to rust inside walk-in cooler. |
| 2018-03-12 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken and hot dogs thawing at room temperature at back of kitchen. cdi: moved to walk-in cooler to properly thaw. |
| 2017-08-09 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.observed torn gasket on walk-in cooler.observed small flip top cooler in disrepair not being used and stored in kitchen and back next to walk-in freezer. |
| 2017-08-09 |
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 -1 pt.observed mutiple foods cooling improperly; rice at 60f (covered); brown gravy |
| 2017-08-09 |
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 1.5 pts. observed incorrect date on chicken salad and no date of ham stored inside walk-in cooler. cdi: proper date placed on all products. |
| 2017-02-08 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bread that will be used for dressing/stuffing being stored in a cardboard box previously used for tortillias. cdi: |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and sliced tomatoes overstacked in prep cooler > 45f (refer to temp chart). observed shell eggs that were left out then placed back inside bottom of prep cooler at 59f. c |
| 2017-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved visible build-up on ice machine deflector. cdi: cleaned during inspection. |
| 2017-02-08 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved ice inside handsink next to ice machine. ensure that handsinks are not being used as dump sinks. cdi: education provided |
| 2016-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one employee coffee cup stored with no lid on the bottom shelf the prep table at the start of the inspection. cdi- cup was observed to be removed when returned to prep |
| 2016-10-13 |
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. large container of tartar sauce made in facility per pic jimmy katopodis. tartar sauce is prepared stored for up to one week. cdi- pic was |
| 2016-10-13 |
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. hashbrowns placed in walk in cooler closed. cdi- all containers opened to allow fo |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. one torn gasket on walk in cooler. have gasket replaced. (0pts) |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on containers and on under side of some storage shelving. cleaning is needed. |
| 2016-06-14 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on fan covers inside walk-in cooler. |
| 2016-06-14 |
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 a pot of gravy sitting out on counter to cool - product at 111f. cdi - gra |
| 2016-06-14 |
23 |
general comment - 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory on to-go menus that were incorrect. observed asterisks on all food pro |
| 2016-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chlorine sanitizer in spray bottles and bucket out front at 0ppm. cdi - all sanitizer was dumped and refilled with chlorine at proper concentration. |
| 2016-06-14 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered employee drink on counter at end of cook line when entering kitchen and another uncovered drink stored on back prep table. observed more u |
| 2016-02-01 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.uncovered employee drink on back prep table and bottled water on counter cook line. cdi - both drinks relocated. |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ppan of soup and mashed potatoes sitting on back prep table > 45f. cdi - these items transferred to stove to be cooked immediately. |
| 2016-02-01 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf1 bleach sanitizer bucket at back prep area not labeled. cdi - labeled during inspection. |
| 2016-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in chemical sanitizer at proper strength between uses. bleach sanitizer bucket at front expo area 0ppm. changed to 50ppm during inspection. |
| 2016-02-01 |
53 |
general comment - 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.ac fan covers above ice machine with dus |
| 2015-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils... observed employee beverage at handsink upon walking into establishment. cdi-- beverage moved. |
| 2015-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf... observed a box of hash browns inside handwash sink upon entrance into facility. repeat. cdi-- pic immediately removed product from sink. |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p... observed a package of raw sausage stored on top shelf above ready-to-eat food... cdi-- pic moved product to low shelf |
| 2015-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p... observed mashed potatoes at steam table being hot held at a temperature of 109f. pic stated the mashed potatoes were from pervious days and had been brought from walk-in-cooler to s |
| 2015-10-19 |
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 ground taco meat in flip top with no date mark, cdi-- pic was confident of date of prep and dated product as such... also obser |
| 2015-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread sitting out with no protective covering over it and stored inside cardboard box. pic stated such was done by design to dr |
| 2015-10-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf ... observed a bucket of sanitizer not labeled, cdi-- instructed pic to label all sanitizers |
| 2015-10-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf... no thin-probed thermometer at facility. vr required. |
| 2015-10-19 |
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 containers of flour that were not labeled, cdi-- pic labeled containers |
| 2015-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf... menu board has reminder but is missing disclosure on foods that are cooked to order... vr required. |
| 2015-05-19 |
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 sausage gravy cooling at room temperature at 98f. pic informed me that the gravy was set out to cool between 1-1.5 hours p |
| 2015-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic clean a thermometer probe in a handsink. observed ice dumped in a hand sink. cdi by instruction. |
| 2015-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed measuring cups stored clean with debris accumulation on them. cdi- items recleaned. |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamers at 70f at the front ordering counter. creamers say 'keep refrigerated' on the labels. cdi- creamers were placed into the walk in cooler to cool. |
| 2015-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn cooler gaskets on cold holding equipment. |
| 2015-05-19 |
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 heavily soiled dry wiping cloth stored on a flip top cooler cutting board. |
| 2015-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet above the 3 compartment sink. |
| 2015-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of lettuce being stored on the floor while in use. |
| 2015-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving above the 3 compartment sink. |
| 2015-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on the walk in cooler door.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durab |
| 2015-01-07 |
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 one scoop with a handle that was stored in direct contact with a contai |
| 2015-01-07 |
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 heavily soiled dry wiping cloth being stored on a cutting board. |
| 2015-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hydrated hashbrown potatoes stored at room temperature near the grill (see chart). cdi- hash browns were placed into a reach in cooler. |
| 2014-09-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed operator crack shell eggs with gloved hand and then handle toast without changing gloves in between. cdi by instruction. |
| 2014-09-10 |
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 blue cheese opened 9/8 not dated, turkey opened 9/8 not dated, and ham opened 9/8 not dated. cdi by adding datemarks to each item |
| 2014-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli slicer blade guard and can opener blade both with old, dried food debris on them. cdi by recleaning both items. |
| 2014-09-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one degreaser bottle stored directly over soda syrup boxes next to the 3 compartment sink. cdi by relocating degreaser to the bottom shelf. |
| 2014-04-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of accumulation of dust, dirt, food residue, and other debris. observed one container used for storing clean u |
| 2014-04-16 |
39 |
3-304.14 wiping cloths, use limitation - c. dry wiping cloths shall be free of food debris and visible soil. observed two dry wiping cloths with visible debris on them. |
| 2014-04-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat potentially hazardous foods prepared and held in the establishment for more than 24 hours shall be datemarked. observed bleu che |
| 2014-04-16 |
17 |
3-403.11 reheating for hot holding - p. potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated to 165f for 15 seconds. observed spaghetti sauce in steam table at 139f. operator stated that the sauce went strai |
| 2014-04-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed buffalo chopper blade with dried cabbage on it. chopper had not been used today and was stored |
| 2013-08-08 |
1 |
2-102.12 certified food protection managerat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed shell eggs on counter at 59 degrees f. operator stated tha |
| 2013-08-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed some foods date marked but a container of |
| 2013-08-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide a proper consumer advisory with a disclosure and a reminder on menu and menu board for undercooked eggs and hamburgers. observed oper |
| 2013-08-08 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: label working containers of spices by common name of material. observed 1 container of spices not labeled on shelf. |
| 2013-08-08 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a covered container of mashed potatoes cooling in walk-in cooler. corrected during inspection. repeat |
| 2013-08-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils and a clean, dry area. observed several containers being stored on shelving soiled with sticky residue above 3 compartment sink. |
| 2013-08-08 |
45 |
4-202.11 food-contact surfaces-cleanabilitygeneral comment: food contact surfaces of equipment shall be smooth, easily cleanable and free from breaks. observed 1 metal strainer in poor repair not no longer easily cleanable. cdi, operator removed straine |
| 2013-08-08 |
51 |
5-501.17 toilet room receptacle, coveredgeneral comment: provide a covered receptacle in female restroom. observed no covered receptacle in female restroom. |
| 2013-08-08 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitiizer buckets in-between uses. observed wet wping clothes on prep surfaces in kitchen. store containers of sanitizing solutions so that they are not over equipment, utensils, food, s |
| 2013-05-10 |
2 |
general comment: implement and follow an employee health policy. observed no health policy being followed; operator to implement employee health policy by next inspection.cdi by instruction. |
| 2013-05-10 |
7 |
except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-05-10 |
21 |
general comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed improvements with some foods date marked with date of preoparation but deli turkey and other meat not date-marked in walk-in |
| 2013-05-10 |
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 |
| 2013-05-10 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 2 bottles and 1 bucket o |
| 2013-05-10 |
31 |
when placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls; and(2) loosely covered; or uncovered observed a covered c |
| 2013-05-10 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-02-27 |
43 |
protect single service cups; observed single service cups stored exposed to contamination/sneeze spray at front counter area. |
| 2013-02-27 |
23 |
provide consumer advisory for food products served raw or undercooked; observed consumer advisory needed for eggs served undercooked; observed no advisory posted during inspection. cdi education; in place by next inspection. |
| 2013-02-27 |
21 |
properly date mark rte phf products; observed numerous rte phf products stored inside walk-in cooler not date marked; all rte phf products properly date marked during inspection. |
| 2012-10-26 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |
| 2012-10-26 |
54 |
heating; ventilating; and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food; food-contact surfaces; equipment; or utensils. observed vents over ice machine and hood wit |
| 2012-10-26 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2012-10-26 |
21 |
a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-10-26 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-10-26 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handwashing sink next to 3 compartment sink with cleaners; towel; and scrub pads. |
| 2012-10-26 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |
| 2012-10-26 |
1 |
(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 through passing |