| Violation Date |
Code |
Description |
| 2018-11-27 |
53 |
6-501.12 cleaning, frequency and restrictions - ccomment: thoroughly clean the ceilings throughout the kitchen as they are soiled by baking equipment. maintain physical facilities clean. |
| 2018-11-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the outside of all bakery equipment as soiled by cornmeal, flour, etc. clean the inside of the reach in freezer. clean shelving holding dry goods. keep |
| 2018-11-27 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfcomment: observed manual warewashing wash solution in use at 94f. during manual warewashing, maintain the wash solution at a minimum of 110f. cdi. employee remade the wash solution to 11 |
| 2018-11-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace broken gasket on the right cooler door of the reach in freezer near dish area. replace or repair the panini press. replace the white rolling dry good bin. maintain equipment in good |
| 2018-11-27 |
34 |
4-204-112 (b) temperature measuring devices-functionality - cprovide working ambient thermometers in reach in coolers and prep coolers as several of them did not have thermometers or the thermometers were not accessible. provide and position correctly an |
| 2018-11-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfin the front deli case, greek salad labeled 11/23 to 11/30 and kugel noodles labeled 11/23 to 11/30. ensure the first day of prep is included in |
| 2018-11-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p4-602.11 equipment food-contact surfaces and utensils-frequency - pper conversations with the pic (person in charge), the cutting boards and prep surfaces used in dir |
| 2018-09-14 |
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 sausage, cheese, creamers a |
| 2018-09-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf did not observe a consumer advisory properly marked for eggs and lox. verfication required. |
| 2018-09-14 |
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 pasta salad, american cheese, and cream cheeses that are cooling tighly co |
| 2018-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed malt syrup uncovered being stored on drain boards while ware washing was occurring. make sure to store in a proper manner to ensu |
| 2018-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build-up on nonfood part of slicer. cd pic had slicer recleaned. |
| 2018-05-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages being stored on food preparation surfaces. make sure to store employee beverages in a designated area to ensure contamination of foo |
| 2018-05-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cracking raw shell eggs, remove gloves then don new gloves and proceed working with rte foods. cdi food employee stopped and directed to remove gloves and wash hands. a |
| 2018-05-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods. cdi provided storage chart and items will be rearranged by end of inspection. |
| 2018-05-24 |
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 raw shell eggs held on tphc |
| 2018-05-24 |
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 squeeze bottles containing oils and aqueous solutions without a label on them. make sure to label all working containers o |
| 2018-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address and keep doors closed to establishment at all times. |
| 2018-05-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after conversation with pic, determined that cutting boards used to prepare tcs foods are only cleaned once per day. cdi educational moment and reviewed c |
| 2018-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2018-05-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced/resurfaced. make sure to replace/resurface as necessary to ensure cross contamination will not occur. |
| 2018-05-24 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed significant litter in waste area. make sure to keep clean.*shared facility, will follow up with other food establi |
| 2018-05-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored above flip top unit on line. make sure to store employee possessions to ensure contamination will not oc |
| 2018-05-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches and bracelets while preparing food. make sure food employees remove all jewelry when performing food |
| 2018-01-22 |
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.dust build up on wall fan, wall wires, and ceiling vent. |
| 2018-01-22 |
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 bagel seasoning containers, racks near bagel seasoning storage, exterior of bagel oven(above exit), rack over make table. |
| 2018-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed malt cooling on the clean side of the 3 comp sink while dishes were being done and splash contamination was a strong possiblity- c |
| 2018-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese out on the counter at >45f- cdi back timed to correct, will be discarded at 11am.observed tcs items in the display case holding at >45f- cdi lox put into a working cooler |
| 2018-01-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up on tea nozzles today. |
| 2017-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved the handsink in the kitchen full of employee grocery items- cdi removed to correct. |
| 2017-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw sausage was stored over cream cheese and other ready-to-eat foods in the 1 door reach in and in the make table- cdi both rearranged by pic so that the raw sausage was on the bottom shel |
| 2017-10-26 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved boiled eggs from 10/16, garlic and oil from 10/13 and potato latkas given more than 7 days-cdi potato latka discard date was changed to by |
| 2017-10-26 |
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/pfobserved sliced american and raw shel |
| 2017-10-26 |
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. -pfobserved salads offered as |
| 2017-10-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed salads stored in a 1 door glass reach in that is not approved for storage of potentially hazardous foods- cdi removed. |
| 2017-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed tomatoes in a box stored on the floor under the slicer- cdi moved. |
| 2017-10-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed cream cheese prep person with a bracelet on. |
| 2017-10-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats near the canwash. |
| 2017-08-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved rehydrated tomatoes mixed with garlic and oil that was past 7 days- discarded today. |
| 2017-08-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved coffee holder being rinsed out in the handsink- employee stopped to correct. |
| 2017-08-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved windex stored in a bottle labeled as santizer-relabeled to correct. |
| 2017-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on walk in cooler walls, walk in vent, and the boiler vent. |
| 2017-08-21 |
54 |
6-501.110 using dressing rooms and lockers - cobserved cell phones stored in a container used to store togo cups. |
| 2017-08-21 |
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. -pfobserved pasta salad, chifk3n salad, and cream cheese cooling in small refrigerators |
| 2017-05-17 |
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 some flour build up on the ceiling vent at dry go |
| 2017-05-17 |
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 a small amount of build up inside of clean dish containers. |
| 2017-05-17 |
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 chopped chicken in a deep portion and tightly wrapped in a 1 door reach in- |
| 2017-05-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved a bottle of quat. sanitizer that was not labeled- labeled during inspection to correct. |
| 2017-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese that was holding at >45f today due to it being over the cold line- cheese moved to where it would cool down quickly and deeper pan used for new product.observed the lettuc |
| 2017-02-16 |
47 |
observed build up on the sides of some bagel boards- keep clean.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-16 |
54 |
observed employee food stored over restaurant food today-discard to correct.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c |
| 2017-02-16 |
26 |
observed chemicals stored on dry good bins- moved to chemical storage to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2017-02-16 |
22 |
observed shell eggs stored out of temperature with no start or stop time- back timed to correct- be sure to follow written procedures that are onsite.3-501.19 provide and follow written procedures for foods held using time as a public health control (tph |
| 2017-02-16 |
21 |
observed blueberry cream cheese that was made on the 8th which is >7days- discarded to correct.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-02-16 |
13 |
observed tortillas stored on raw shell eggs- tortillas were not visibly contaminated and were moved to correct.observed raw shell eggs stored over cream cheese today- cream cheese moved to correct.3-302.11(a) separate the different types of raw animal foo |
| 2017-02-16 |
8 |
observed no soap or handtowels at kitchen handsink- suplied during inspection. observed broom and stepladder stored in front of handsink- moved today.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf5-205.11 mai |
| 2016-11-17 |
13 |
observed shell eggs stored over rte sauces- sauces moved to tall reach in to correct.3-302.11(a) separate the different types of raw animal foods from ready-to-eat. -pf |
| 2016-11-17 |
20 |
observed eggs and cheese at >45f today. eggs put on time and cheese moved to the back to chill down.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-17 |
36 |
observed gnats in the facility. keep using drain cleaner and hang mops.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-11-17 |
31 |
observed pasta cooling in the reach in cooler that was tightly covered. pasta did not fall fast enough during the 50 minutes of the process. product uncovered and stirred to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow p |
| 2016-11-17 |
39 |
observed a bucket of sanitizer on the floor.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-11-17 |
45 |
observed unapproved bags used to cover bagel dough.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, durable and nonabsorbent. |
| 2016-07-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with hair unrestrained falling toward the face while wearing a visor. cdi - pic gave employee a hair |
| 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 freshly prepared cream cheese cooling in a deep bucket and portioned cream |
| 2016-07-22 |
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 foods below 41f date marked for 8 days. cdi - pic instructed to use prep date as day 1 and la |
| 2016-07-22 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee attempt handwash in 3-comp sink using pre-rinse spray nozzle. cdi - pic directed employee to wash hands in handsink. -0- |
| 2016-04-20 |
6 |
2-301.11 clean condition-hands and arms - p observed employee turning off water at hand sink with hands. cdi-corrected by instruction, several handwashes done correctly after. pic says will retrain employees. |
| 2016-04-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed employee getting water from hand sink to flush drain at soda machine. cdi-pic corrected employee |
| 2016-04-20 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed container of potato pancakes date marked 4/8 at 41f. dispose of within 7 days of preparation at 41f or below. day 1 is date of preparat |
| 2016-04-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed no asterisks on reader menu board for eggs cooked to order. cdi-corrected. |
| 2016-04-20 |
26 |
7-102.11 common name-working containers - pf observed bottles of cleaners not labeled. cdi- bottles relabeled. |
| 2016-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of icing and pickles stored on floor. cdi - pic had items put onto shelving. -2-repeat |
| 2016-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup stored on rack with clean utensils and on cutting board. cdi - pic voluntarily discarded item. -2- repeat |
| 2016-04-20 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoop handle down in salt. **keep handles out of food. cdi- scoop removed and sent to be w/r/s. |
| 2016-04-20 |
54 |
6-202.11 light bulbs, protective shielding - c observed lighting in deli case without end caps on the bulb shields. **lighting needs to be shatterproof or shielded. |
| 2016-04-20 |
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 and bins without labels. label these with the common name of the item. repeat -2- |
| 2016-04-20 |
2 |
2-103.11 (m) person in charge-duties - pf: the person in charge shall ensure that employees are informed of their reporting responsibilities as to certain aspects of their health, as required by law. employee health forms not observed, said to be kept at |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed skim milk and whole milk for customer self-service at 50 and 49f. cdi - pic voluntarily discarded items. -3- repeat |
| 2016-02-19 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed ambient air thermometer off by 10f in deli case. cdi - pic placed another thermometer in case that works. -.5- |
| 2016-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in reach in cooler. resurface or replace. -0- |
| 2016-02-19 |
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 cracked floor tile at entrance of women's restroom and baseboard separating fr |
| 2015-11-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup stored under prep table over utensils and equipment. cdi - pic voluntarily discarded item. -1- |
| 2015-11-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork in direct contact with raw chicken in reach in cooler beside walk in. cdi - pic had shelf disinfected and pork moved to a higher shelf. -1.5- |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon in cold storage at 49f. cdi - item moved to walk in cooler. -1.5- |
| 2015-11-18 |
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 cooked sauces in the prep cooler near the stove with date marking of october and november 5 at 4 |
| 2015-11-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory without the reminder on to-go menus and menu board. put disclosure on all menus stating |
| 2015-11-18 |
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 working container of oil and ketchup under the prep table and in the prep cooler without labels. label these with the com |
| 2015-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken, lentil soup and wrapped pork loin in standing water in the bottom of reach in. cdi - pic had items removed, shelf |
| 2015-11-18 |
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 items cooling on a speed rack in deep portions and with tight plastic wra |
| 2015-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans over 3-comp sink. use pyramid stacking or other method facilitating air flow. -0- |
| 2015-11-18 |
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 prep cooler with tape over sharp edge. have prep cooler repaired. observed split |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on items throughout kitchen, including shelving. clean throughout. -0- |
| 2015-11-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on cardboard container. cdi - pic closed lids. -0-5-501.115 discard items and litter stored in the waste areas and enclosures as they are not |
| 2015-11-18 |
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. observed ceiling and hvac vents with buildup present. cle |
| 2015-11-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook with detailed wedding ring with grooves and diamonds. remove hand jewelry prior to preparing food. -.5- |
| 2015-09-16 |
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 chicken salad in walk in cooler with a tight lid under tray of boiled eggs |
| 2015-09-16 |
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 front line employee wash hands and turn off faucet with bare hands after a 7 second wash. |
| 2015-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed standing water in soiled ladle hung up as clean, buildup on the handles of equipment near stove and utensils on peg board that had buildup present on |
| 2015-09-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed cold smoked salmon not on the consumer advisory on the menu. vr required no later than 09/26/2015. |
| 2015-09-16 |
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 working containers of condiments at front line without labeling. two containers were labeled in rear prep cooler out of t |
| 2015-09-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table between uses. keep wet wiping cloth in sanitizer. -0- |
| 2015-09-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters stored right side up on top of coffee maker without protection. protect these items. -0- |
| 2015-09-16 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed prep cooler and pallets in community garbage area. discard these items. -0- |
| 2015-09-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed gaps between floor tile and wall junction. seal gaps.-0- |
| 2015-09-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored on floor near restrooms. keep off floor. if repurposing soda crates, measure to ensure at least 6 inches off |
| 2015-06-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. obesrved missing baseboard tiles on back wall. repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel |
| 2015-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving, prep tables, racks with debris. observed dry good containers and lids with build up. facility needs a deep clean. |
| 2015-06-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materialsshall be smooth, cleanable, durable and nonabsorbent. facility uses burlap stapled to 2x4 boards for their bagel boards. burlap |
| 2015-06-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at register stacked high without protection. you may use the packaging sleeve to cover the rims of the cups. |
| 2015-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry goods stored uncovered under soiled shelving and cleaner. |
| 2015-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in the facility. they are prominent near the can wash area. clean area. recommend cover/lid for soiled rags in linen bag. |
| 2015-06-09 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed can of raid in facility labeled for household use only. pic discarded. 7-201.11 store toxic materi |
| 2015-06-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf paper menu posted at end of customer line needs consumer advisory for eggs. facility agreed to add a sign un |
| 2015-06-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 2 employees on the front line change gloves without washing hands. educated pic that employees must wash hands before putting gloves on and between glove changes. |
| 2015-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed gatorade, water bottle and coffee cup stored on prep surface. pic discarded coffee and relocated other beverages. |
| 2015-02-10 |
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 : found potato pancakes, noodles dated 2/5. cdi- pic discarded. |
| 2015-02-10 |
33 |
3-501.13 use approved thawing methods. found fried eggplant in refrigerator 48 f. pic stated eggplant was removed from freezer that morning and thawed at room temperature. thaw foods under refrigeration, or under running cold water. |
| 2015-02-10 |
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 : found portioned, wrapped sliced roast beef in flip top prep cooler 48 f. sausage |
| 2015-02-10 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some base tiles detaching from wall and accumulating food debris in exposed crack. reattach and caulk where this is occuring. |
| 2015-02-10 |
45 |
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, durable and nonabsorbent. facility uses burlap stapled to 2x4 boards for their bagel boards. burla |
| 2014-10-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed cooler without ambient thermometer. place ambient thermometers in front of units to accurately determine temperatures of units. |
| 2014-10-06 |
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. -pf : found several items prepared same day above 45 f in front display case. do not us |
| 2014-10-06 |
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: found cut greens held on time with |
| 2014-10-06 |
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 : found pastrami chub 2 days exceeding expiration. cdi- discarded. label requires refrigeration. |
| 2014-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed sausahe holding on grill 86 f. cdi- discarded. |
| 2014-05-07 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of tcs foods that exceed the maximum time / temperature holding parameters. found broth dated nine days previous. cdi- pic disca |
| 2014-05-07 |
18 |
3-501.14 cooling - p: cool tcs foods made from cold or room temperature ingredients to 45 f or below within four hours. found tuna salad and chicken salad dated previous day 47 f and 48 f. see temperature chart. cdi- pic voluntarily discarded products. |
| 2014-05-07 |
11 |
3-202.15 package integrity - pf: observed severely dented can of tuna in storage. do not accept severely dented cans from delivery. if cans are severely dented in facility, use immediately. cdi- discussion. |
| 2014-05-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be used for no other purpose than for handwashing. observed handsink being used as a dump sink. ice dumped in sink. cdi- sink cleared. |
| 2014-02-06 |
22 |
3-501.19 time as a public health control - p,pf: facility has gone to holding lettuce on time in flip top cooler. containers are labeled but no written procedures available. cdi- prepared written procedures for lettuce and also for butter. |
| 2014-02-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. butter at make line 65 f under no refrigeration. cdi-moved to refrigeration. cdi- set up time ho |
| 2013-10-10 |
2 |
2-103.11 (m) person in charge-duties - pf: the person in charge shall ensure that employees are informed of their reporting responsibilities as to certain aspects of their health, as required by law. employee health forms not observed, said to be kept at |
| 2013-10-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found romaine lettuce 56 f in prep top. sliced turkey 48f in prep top. do not fill containers ab |
| 2013-10-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark packaged tcs foods with date package was opened such as deli meat chubs. observed these not date marked in facility. cdi- chubs marke |
| 2013-10-10 |
16 |
3-401.11 raw animal foods-cooking - p,pf: cook poultry to 165 f or above throughout food. observed chicken filet coming off grill at 156 f. cdi-returned to grill and cooking completed. |
| 2013-10-10 |
37 |
. 3-305.11 food storage-preventing contamination from the premises - c: keep container of lemon slices at tea station covered. |
| 2013-10-10 |
35 |
3-602.11 food labels - pf: food that is packaged in a facility and subsequently offered for sale via customer self service shall bear a label of ingredients , allergens present, and contact information for facility . observed bagel chips in bags, salad dr |
| 2013-05-15 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |
| 2013-05-15 |
20 |
keep tcs foods cold at 45 f or below. observed cut greens and cream cheeses in flip top prep cooler 50 f. moved to coolers. |
| 2013-05-15 |
4 |
store employee beverages so contamination of food or food contact surfaces cannot result. observed covered drink with straw food prep surface. |
| 2013-05-15 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. (b) a handwashing sink may not be used for purposes other than handwashing. observed knife stored in front handsink upon entry and attempt to wash hands. cdi- |
| 2013-05-15 |
21 |
properly date mark tcs foods with date of earliest ingredient's prep date. observed chicken salad dated with current day's date with chicken that was cooked previous day. date mark packaged tcs foods with date product was opened; such as bagged greens; so |
| 2013-05-15 |
35 |
observed cooking oils not labeled. |
| 2013-05-15 |
31 |
equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified under chapter 3. growth of business has resulted in cooling of foods to be done in upright refriger |
| 2013-05-15 |
31 |
do not cover cooling foods until they have reached 45 f or below. observed prepared deli salads tightly covered in display case at over 45 f. |
| 2013-05-15 |
26 |
clearly label all poisonous or toxic material containers. observed container of glass cleaner labeled as glass cleaner and sanitizer. cdi |
| 2013-02-06 |
37 |
store chicken stock and other foods more than 6 off floor. observed stored less than 6 off floor. |
| 2013-02-06 |
21 |
properly date-mark potentially hazardous foods. observed inaccurate dating; some items not dated. in future inspections failure to properly date or presence of inaccurate dating may result in disposition of some food. cdi- discussion and items properly da |
| 2013-02-06 |
20 |
keep foods cold at 45 f or below. observed cut leafy greens 55 f. observed skim and whole milk 55 f in pitchers. cdi- set up holding for greens and milk on time. |
| 2013-02-06 |
14 |
quaternary ammonium sanitizers shall be a t concentration spectified by manufacturer. observed quat sanitizer in bottle 100 ppm. made to proper concentration. |
| 2012-10-05 |
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 observed skim m |
| 2012-10-05 |
14 |
observed sanitizer in sink during cleaning operation 0 ppm. observed bucket of sanitizer 0 ppm in kitchen. cdi- wall dispenser adjusted and sanitizer made to proper concentration. |
| 2012-10-05 |
23 |
management states they will serve undercooked eggs on request; but not mentioned on menu. |
| 2012-10-05 |
6 |
(h) before donning gloves for working with food; pobserved employee begin to put on gloves without washing hands. discussed proper handwashing as cdi. |
| 2012-10-05 |
41 |
observed pitcher used to dispense salt with handle laying in food. |
| 2012-10-05 |
43 |
observed single use items in contact with personal keys; other items. |
| 2012-10-05 |
31 |
found multiple deli salads; chicken; cooling tightly wrapped in walk-in and refrigerator. |
| 2012-10-05 |
4 |
observed partially consumed bagel and covered employee drink on assembly board at front line. cdi discarded. |