| Violation Date |
Code |
Description |
| 2019-01-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of glass cleaner stored on hanging on shelving with food equipment. cdi by removal to proper storage location. repeat 2x. |
| 2019-01-24 |
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 one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-08-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored improperly in the back prep area. |
| 2018-08-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored above food prep area. cdi by removal of chemicals to proper storage location. |
| 2018-08-24 |
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. |
| 2018-02-16 |
42 |
general comment: 0 pts -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed black plastic food containers wet stacked on shelf. |
| 2018-02-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. 1 pt - observed chemicals stored above food prep area and on shelf with dry good food including salt. cdi: chemicals relocated. |
| 2018-02-16 |
1 |
repeat: 2 pts -2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager present. |
| 2017-09-14 |
54 |
general comment: 0 pts.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses, bookbag, and jackets stored on shelf with dry good and food items at back of kitchen. |
| 2017-09-14 |
4 |
repeat: 2 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on prep table and another drink on shelf with dry goods. cdi: drinks relocated. |
| 2017-09-14 |
1 |
repeat: 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed no cerified food protection manager present. |
| 2017-02-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed manager on duty not certified. owner showed up towards end of inspection. his certificate has expired in september of 2016. |
| 2017-02-28 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed drinks stored on table at back and another stored on shelf next to food items. cdi: drinks relocated to bottom shelf. |
| 2017-02-28 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved incorrect dates on some food pans inside walk-in cooler. according to pic march dates were placed on pans accidental |
| 2017-02-28 |
34 |
repeat:4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved only thick probe food thermometers available. facility has thin foods. verification required by 3/10/17 to ensure th |
| 2017-02-28 |
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 wearing bracelets and watches while preparing food. |
| 2017-02-28 |
33 |
3-501.13 use approved thawing methods.observed two packets of pork sitting on drainboard of prep sink to thaw without running water. pork was moved to walk-in cooler to properly thaw. |
| 2016-08-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. / 2-101.11 pic shall be present during all hours of operation.-pf/ 2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - no pic |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed in gaskets, reach in, over head of soda machine near nozzles. |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - vegetable make top unit flucctuating in temeprature. repair to ensure compliance. 4-502.11(a) maintain utensils in good repair. - 0 pts - observed bowl begining to chip on inside. repalce as needed. |
| 2016-08-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - establishment only has a dial thermometer that reads an average of temperatures. establishment has several product of thin masses |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat. - observed veggie patties, spinach, lettuce, and tomatoes reading 47-51f. cdi - items placed in cooler for rapid cooling. vr. |
| 2016-08-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - observed the only employee washing hands for less than 5 seconds several times. cdi - corrected |
| 2016-08-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed open beverage on prep table. cdi - moved. |
| 2016-01-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic does not have cfpm certification. a pic with cfpm certification shall be present during all hours of food preparation. |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - upper sections of steak and chicken read 48-50f. cdi- product placed in cooler for rapid cooling. |
| 2016-01-25 |
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 - 0 pts - chicken teriyaki read 54f tightly covered by lid and wrap. sauces is use |
| 2015-07-08 |
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. - 0 pts - walls: observed mold build up on caulking of 3 |
| 2015-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- cleaning needed on the under sides of the beverage dispensers. |
| 2015-07-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - single service water cups stored unprotected. to avoid contamination use a dispenser or original plastic covering on cups. |
| 2015-07-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - soup read 130f. cdi- soup reheated. |
| 2015-07-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - two tea nozzles observed with minor build up. all other nozzles were clean. properly clean nozzles as needed to prevent any build up. |
| 2015-07-08 |
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 - 0 pts - observed employee wash hands for less than 15 secs. hands shall be washed properly at al |
| 2015-07-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic does not have cfpm certification. a pic with cfpm certification shall be present during all hours of food preparation. |
| 2015-01-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee's back pack stored on the dry goods storage rack with food items for the facility. |
| 2015-01-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not a certified food protection manager. repeat. |
| 2014-09-15 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager present during inspection. repeat |
| 2014-09-15 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored on food prep surfaces. cdi- drinks relocated. |
| 2014-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two pans of sliced tomatoes with temps above 45 f. cdi pans of tomatoes moved to walk in cooler for rapid cooling . |
| 2014-09-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a container of cleaner stored on floor beneath food items. cdi - item relocated to can wash area. |
| 2014-09-15 |
33 |
3-501.13 use approved thawing methods such as thawing under refrigeration (<41f) or under running water that has a temp of 70 f or below. observed several bag of frozen chicken thawing on top of prep sink. cdi- items were dated and moved to refrigerator |
| 2014-09-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items: handbag, phone speakers and container of cereal stored on shelfs with food items. |
| 2014-05-27 |
52 |
5-501.110 storage refuse, recyclables and returnables - c refuse shall be stored in waste unit so they are inaccessible to insects and rodents. observed waste on dumpster pad and dumpster door left open. |
| 2014-05-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be in good repair. a/c unit is leaking. repair. |
| 2014-05-27 |
17 |
3-403.11 reheating for hot holding -p commercially processed ready to eat foods shall be initially heated to 135f. observed meat balls in marinara sauce at 120 f in hot hold. pic indicated that meat balls were reheated less than two hours prior. cdi- by |
| 2014-05-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p sanitizer solutions shall be maintained at proper concentration. observed spray bottle of sanitizer reading 50ppm next to handsink |
| 2014-05-27 |
1 |
2-102.12 certified food protection manager - c a certified food protection manager must be present at all times during operation. observed no certified food protection manager present. |
| 2013-09-13 |
2 |
2-201.11 employees shall understand when to report illnesses, symptoms and exposure. employees did not know their health policy. left handouts which were posted and employees reviewed. |
| 2013-09-13 |
1 |
2-102.12 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 pa |
| 2013-01-24 |
6 |
wash hands prior to donning new gloves. wash hands as often as necessary to remove contamination. observed employee change task; and don new paitr of gloves without washing hands. corrected by instruction. |
| 2013-01-24 |
1 |
each facility shall have at least one employee present who exercises active managerial control over food safety. this person-in-charge (pic) shall be a certified food safety manager. certification requirement must be achieved by january 2014. observed |