| Violation Date |
Code |
Description |
| 2018-05-22 |
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 water damaged ceiling tiles in the dining room and hallway. -0- |
| 2018-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2018-05-22 |
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 hands rinsed twice instead of following the procedure above. 2-301.14 wash hands after a |
| 2018-05-22 |
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 cole slaw and opened dressings left in the out of service walk in cooler without date marking opened more than a day prior. -1.5- |
| 2018-05-22 |
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 cut lettuce cooling above the cooling grid of the flip top that has gaps i |
| 2018-05-22 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing at room temperature in standing water and alaskan white fish thawing on shelf at room temperature. -0- |
| 2018-05-22 |
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 unlabeled bottles of oil and spices at cook line that are not in the original packaging. -0- |
| 2018-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1000 island dressing, opened pickles and other opened foods stating refrigerate after opening left in walk in cooling that was not working and the door is left open. cdi - pic v |
| 2018-05-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of shrimp stored on the floor in the walk in freezer. -0- |
| 2018-05-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on the only food employee working during the inspection. -0- |
| 2018-05-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go boxes stored on the floor in the hallway leading to the restrooms. -0- |
| 2018-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in cooler and in the hallway used for dry storage. observed lids and side panels not attached to the prep unit and flip top that are too small to fit the unit. -2- repeat |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooling fan in use in the kitchen with buildup on the blade and cover. observed buildup in the handsink in the sushi stand that is no longer in use. |
| 2018-05-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room. -0- |
| 2018-01-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food items stored above facility food in walk in cooler. cdi - cooler rearranged with employee food below facility food. |
| 2018-01-31 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. clean debris and crumbs from floors under cooking equipment |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from walk in cooler shelves. |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in coolercondenser is leaking; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage. repeat violat |
| 2018-01-31 |
21 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p slaw made 3 days prior with no date mark; chicken from yesterday with no date mark. cdi - items correctly back dated. |
| 2018-01-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw burgers and philly steak meat stored above ready to eat items in reach in freezer. cdi - freezer rearranged with correct storage order. |
| 2018-01-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-10-30 |
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 no date mark on fried chicken from 10/28/17. cdi - pic backed correctly back dated chicken. |
| 2017-10-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. front door held open upond entry to facility. cdi - door closed. |
| 2017-10-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic's certification has expired. pic isscheduled for exam in the coming weeks. |
| 2017-10-30 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. clean debris and crumbs from floors under cooking equipment |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in coolercondenser is leaking; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage |
| 2017-06-26 |
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. clean debris and crumbs from floors under cooking equipmen |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in cooler condenser is leaking; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage |
| 2017-06-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic's certification has expired. pic is scheduled for exam in the coming weeks. |
| 2017-02-20 |
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. clean debris and crumbs from floor in walk in freezer. imp |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in cooler condenser is leaking; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage. |
| 2017-02-20 |
40 |
3-302.15 wash fruits and vegetables prior to use. staff cut and cooked green bell pepper without washing after removing from the bulk box. |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomato in flip top cooler holding at 53f. cdi - discarded due to bare hand contact (see number 7). |
| 2017-02-20 |
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 pic touched cut tomato with bare hands. cdi - reminded of rule and tomato discarded. |
| 2017-02-20 |
4 |
2-401.11 employees shall only eat, drink, or use tobacco in designated areas. employee food on prep table in kitchen. cdi - items relocated to designated area. |
| 2016-10-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repair damaged weather stripping under screen door at back of kitchen. 6-501.111 keep the premises free of insects, rodents, and other pests. observed one juvenile roach in kit |
| 2016-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean flour and debris from shelf under breading table. |
| 2016-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in cooler condenser is leaking; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage. |
| 2016-10-27 |
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. clean dust from walls and ceiling near fryers and clean f |
| 2016-06-17 |
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. clean wall under prep sink near grease trap. |
| 2016-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris and residue from walk in cooler shelves, out side of microwave, and underneath the prep sink drain board. |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in cooler condensor is leakin; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage. |
| 2016-06-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests. front door held open by sign upon entry to facility; observed multiple roaches throughout facility. cdi - |
| 2016-06-17 |
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 two tubs of fried chicken cooked yesterday and one from day before yesterday, all without date marks. cdi - correctly back dated today. |
| 2016-06-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pic dumped bucket of water and rinsed tongs in hand sink. cdi - verbal correction. |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. microwave door stickey to touch. clean. |
| 2016-02-01 |
45 |
4-501.11 maintain equipment in good repair. rust on walk in cooler shelves. repaint or replace. |
| 2016-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter top by breading station at cook line. cdi - rag placed in bucket with sanitizing solution. |
| 2016-02-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of degreaser in kitchen with no label. cdi - labeled. |
| 2016-02-01 |
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 fully cooked, previously frozen gyro meat in low prep cooler with no date mark; placed in prep cooler to thaw 4 days ago. cdi - back dated t |
| 2015-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p box of raw fish stored on top of plastic tub of ice used for drinks. cdi - box of fish relocated. |
| 2015-10-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in kitchen. vr - will return within10 days to verify facility has recieved pest control service. |
| 2015-10-12 |
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. re-install ceiling tile that is hanging near fryer station. 6-502.12 floors, walls, ce |
| 2015-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves in walk in cooler. repaint or replace. also, the walk in cooler condensor is leakin; facility is catching leak into a 5 gallon bucket. repair leak to avoid structural damage. |
| 2015-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed personal food items co-mingled with facility items in storage/ cooler. provide designated storage for all personal items.comment:6-303.11 |
| 2015-06-30 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. debris/ empty containers and trash behind bar area. unused equipment in the same area. cleaning is needed. repair or remove unused equipment |
| 2015-06-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. one door open on shared dum |
| 2015-06-30 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf. hot water at 3 comp sink at 89f. hot water at 90f and 91f at two prep sinks. hot water at handsinks at 100f or greater. operator advised that sometimes during storms that th |
| 2015-06-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. operator not wearing hair restraint while preparing foods and washing utensils. cdi- verbal correction, hair restraint is r |
| 2015-06-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. all in use shakers, containers, and squeeze bottles of oils, water, and dry mixes not labeled per rule. cdi- verbal correction to |
| 2015-06-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. digital thermometer not operating and dial thermometer cannot be read. return visit by 7/10/15 to check for repair/ replacement of |
| 2015-06-30 |
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. operator advised that they make slaw at least twice a week, but advised that due to working by himself, he had not labeled the slaw. cdi- v |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler at line not under temperature control. see chart for items and temperature. ambient air at 62f per inspector's thermometer and ambient air thermometer in the |
| 2014-10-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be separated to prevent cross contamination. observed a cut tomato laying on the container of pickles in the food prep cooler. cdi- tomato was voluntarily di |
| 2014-10-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be refrigerated as instructed on the manufacturer's label. observed a gallon of ope |
| 2014-10-28 |
36 |
6-501.111 controlling pests - pf. all facilities shall be free of pests. observed two cockroaches in the kitchen by the grill. pic was notified to use a professional pest control company. will monitor receipts to ensure that the pests are controlled. |
| 2014-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all unused equipment shall be removed from the facility. observed a two basin sink at the smoothie area to be not used and in the facility. cdi by instruction. |
| 2014-10-28 |
50 |
5-402.13 conveying sewage - p. a 2 inch air gap shall be provided to all plumbing/drains that drains into the floor as waste water. observed no 2 inch air gap at both sinks in the kitchen. cdi by instruction. |
| 2014-10-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. all floors shall be smooth and easily cleanable. observed base boards coming unglued from the wall. observed the floor to be chipping. |
| 2014-10-28 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee medications shall be stored in a designated area away from food(s) to prevent cross contamination. observed several medications being stored above ready to e |
| 2014-03-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c general comment: observed a cracked gasket on the interior of the reach in prep cooler. |
| 2014-03-19 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. r. |
| 2014-03-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed an employee drink being stored on the food prep table upon arrival. cdi- employee drink was voluntarily moved to the employee storage area. |
| 2013-11-11 |
45 |
all equipment shall be maintained in a state of good repair. observed a torn gasket on the interior of the reach in cooler. |
| 2013-11-11 |
21 |
all potentially hazardous foods shall be date marked if held for more than 24 hours. observed cole slaw, sliced cheese, and sliced lettuce without a date marking. pic stated that the cole slaw was prepared two days ago. cdi by instruction.all chlorine san |
| 2013-11-11 |
14 |
all food contact surfaces shall be clean to sight and touch. observed food residue on a scoop that was stored with the clean utensils. cdi- scoop was moved to the dirty dish area. |
| 2013-07-26 |
8 |
all handwashing sinks shall be supplied with a hand drying provision. observed no paper towels at the handwashing sink in the kitchen upon arrival. cdi- paper towels were provided. |
| 2013-07-26 |
21 |
all ready to eat potentially hazardous foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-07-26 |
34 |
a thin probed, small diameter metal stemmed thermometer shall be provided for taking the temperature of small massed foods. observed no thermometer present for taking the temperature of thin massed foods. |
| 2013-07-26 |
46 |
sanitizer solution shall be concentrated between 50-200ppm when using bleach. observed a spray bottle of sanitizer at 0ppm. cdi- bleach was added and tested at 100ppm. |
| 2013-06-12 |
47 |
non food contact surfaces shall be clean to sight and touch. observed grease build up on the floor; the sides of the fryer. observed food debris on the gaskets and bottoms of the reach in coolers near the frier. |
| 2013-06-12 |
36 |
no insects or pests shall be present in the establishment. observed several flies in the dining area and in the kitchen. |
| 2013-06-12 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-12 |
26 |
all toxic substances bottles shall be properly labeled. observed a bottle full of green liquid substance labled as sanitizer. cdi- liquid was voluntarily thrown out. |
| 2013-06-12 |
21 |
all ready to eat potentially hazardous foods held for more than 24 hours shall be date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-06-12 |
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 |
| 2013-02-15 |
26 |
all chemicals must be stored separately from food; utensils; single service items etc to prevent possible contamination. observed spray bottle of windex on drainboard of food preparation sink while fish was thawing in sink. cdi by relocating bottle. |
| 2013-02-15 |
8 |
provide employee must wash hands signs at all handsinks. observed all handsinks with no signage. cdi by giving stickers to pic. |
| 2013-02-15 |
13 |
properly store all foods in a manner to prevent cross contamination; according to final cook temperature with highest cook temperature on bottom. must store foods in freezer this way as well if packaging is no longer sealed. observed open containers/pac |
| 2013-02-15 |
14 |
equipment; food contact surfaces and utensils shall be clean to sight and touch. observed several utensils; knives etc. with food debris/residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-02-15 |
21 |
foods shall be discarded 7 days past day of preparation/opening if being held at 41f and below. observed cooked chicken in walk in cooler exceeding 7 day date. cdi by instruction with pic. |
| 2013-02-15 |
21 |
all ready to eat; potentially hazardous foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. observed several open packages of cheese and cut lettuce with no dates. cdi by instruction. must have d |
| 2013-02-15 |
36 |
back door leading to outside must be self-closing. |
| 2013-02-15 |
6 |
all employees must properly wash their hands as often as necessary to prevent contamination; in between different activities and before putting on gloves to work with food. observed employee move from working with money at register; to handling raw foods |
| 2013-02-15 |
45 |
observed soda machine/ice machine lines draining to handsink at bar area. observed sink with standing water and mold growth. |
| 2013-02-15 |
45 |
all equipment and utensils must be smooth and easily cleanable. observed cardboard lining shelf under prep table. remove and keep clean.observed rusted shelf in walk in cooler. |
| 2013-02-15 |
47 |
general cleaning needed for non-food contact surfaces throughout. observed exterior/sides of fryers and equipment under hood; shelving under prep tables; shelving in coolers etc. observed with residue throughout. |
| 2013-02-15 |
52 |
do not let garbage accumulate outside of back door. must place in dumpster. observed garbage; boxes etc stored outside of back door. keep dumpster lids and doors closed and clean to prevent rodent harborage. observed dumpsters used for multiple busine |
| 2013-02-15 |
53 |
remove any items that are unnecessary to the operation. observed broken; old pieces of equipment no longer in use. also observed tools; paint; and other construction type items on shelf in kitchen. |
| 2013-02-15 |
53 |
general cleaning needed of floors throughout facility especially around fryers. observed with dust/breading/grease residue. |
| 2013-02-15 |
38 |
all employees preparing food must wear proper hair restraint. observed employee preparing food without hair restraint. cdi by instruction; employee put on hat. |
| 2013-02-15 |
2 |
provide and implement a proper employee health policy to address reportable symptoms and illnesses. pic at time of inspection was aware that a policy is needed but did not have full knowledge of symptoms and illnesses. cdi by discussion. handout given. |