| Violation Date |
Code |
Description |
| 2018-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.black bins were stacked while wet. cdi- rearranged to allow for air drying. |
| 2018-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken and cheese on line recorded above 45f (see chart). cdi- products were overstacked and removed. do not stack products above rim line. repeat |
| 2018-01-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. spray bottle of water not labeled. cdi- labeled |
| 2018-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken and cheese on line recorded above 45f (see chart). cdi- products were overstacked and removed. do not stack products above rim line. repeat. points not escalated because last ins |
| 2018-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmeatballs were recorded below 135f in hot holding. possible product was never fully re-heated to 135f (commercial meatballs). facility must temp. meatballs when re-heating in microwave |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf some bread pans stored with food debris. cdi- taken to 3 comp. sink. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken and tomatos on line recorded above 45f (see chart). cdi- products brought to freezer to cool down. further, wic is not working and facility has unit emptied and is keeping all |
| 2017-08-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. bag of onions stored on floor. keep food off the floor. |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. wic not working (see # 20) |
| 2017-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs holding below 135f (see chart). pic stat.ed meataballs had been in for about 20 minutes. cdi- product re-heated to 165f |
| 2017-08-16 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. pic has personal food in freezer mixed with cus |
| 2017-08-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. both dumpsters are missing drain plugs. provide drain plugs.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster are open |
| 2017-01-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-01-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. water bottle unlabeled. |
| 2017-01-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at back handwash sink. cdi- paper towels provided. |
| 2016-07-14 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.black plastic containers wet stacked on drainboard of prep sink at back.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2016-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies present in kitchen. continue effective pest control measures. |
| 2016-02-18 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple black plastic containers wet stacked on prep sink drainboard. |
| 2016-02-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing sandwiches with bracelet and watch on. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved black plastic food containers stacked with food debris remaining on inside. cdi - stored on drainboard of 3-comp sink to be re-cleaned. |
| 2016-02-18 |
6 |
general comment - 2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee rinse hands without using soap before donning gloves. cdi - directed employee to wash hands properly and change gloves. |
| 2015-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved serving spoon stored inside handsink at front line across from register. cdi - spoon removed. |
| 2015-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table. cdi - drink relocated to bottom shelf. |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various food items inside reach-in cooler and some in prep table that were stacked too high > 45f (see temp chart). cdi - all food moved to walk-in cooler to rapid chill. |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several plastic containers stacked wet on drainboard of 3-comp sink. |
| 2015-08-12 |
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 shelves inside walk-in cooler. |
| 2015-08-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee working with bracelets on. |
| 2015-04-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moldy caulking around the 3 compartment sink and soil buildup on the shelving in the walk in cooler. |
| 2015-04-15 |
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 2 white plastic bowls used for chopping lettuce with chips and scoring on the in |
| 2015-04-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed multiple chemical cleaner bottles stored over paper towels and toilet paper on a storage shelf in the back of the kitchen. cdi- storage rearranged. |
| 2015-04-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in an open air cooler and in a under counter reach in cooler above 45f (see chart). cdi- foods that were in the open air cooler were relocated to the walk in coo |
| 2015-04-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored on a preparation table without lids. cdi- beverages were relocated. |
| 2014-11-13 |
31 |
observed sliced turkey & roast beef in flip top at 46f & 47f respectively. food items were not cooled using the right method. items were prepped and placed iimmediately in flip top, rather than rapidly cooling in walk-in. cdi - items placed uncovered in w |
| 2014-11-13 |
54 |
observed packaged employee meal above customer related items in walk-in cooler. cdi by having designated space below customer items in walk-in for employee food items. |
| 2014-11-13 |
47 |
observed soda splash residue on underside of drink dispenser. observed black soil matter collecting on gasket of walk-in doors. observed dust and crumb particles on ome shelving liners. observe some mildew on caulking around several sinks. clean all item |
| 2014-03-10 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris present on several refrigeration gaskets in facility. observed soda splash res |
| 2014-03-10 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all utensils and equipment prior to tight stacking.observed stacks of black food containers stacked tight with water present. |
| 2013-11-21 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris present on several refrigeration gaskets in facility. observed soda splash res |
| 2013-11-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyobserved tea grit and black debris on interior portion on tea urn nozzles. cdi by pic using a clean cloth and sanitizer to clean interior of nozzle. |
| 2013-06-06 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-06-06 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed caulking around prep sink to be |
| 2013-06-06 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2013-06-06 |
53 |
general commentphysical facilities shall be maintained in good repair. observed loose toilet seat in men's restroom. tighten toilet seat. |
| 2013-06-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris present on several refrigeration gaskets in facility. observed soda splash residue on underrside of soda dispen |
| 2013-06-06 |
1 |
general comment(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 |