| Violation Date |
Code |
Description |
| 2018-10-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of paper towels were being stored in direct contact with the floor and near the splash zone of the hand sink. -.5 points. |
| 2018-10-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. quat sanitizer in wiping cloth containers were registering below 200 ppm when checked. cdi- quat sanitizer was remixed to proper concentration. -.5 points. |
| 2018-10-05 |
8 |
6-301.11 handwashing cleanser, availability - pf front prep area hand sink lacked hand soap\. cdi- soap was installed during the course of the inspection. -1 point. |
| 2018-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration below 200ppm. cdi, sanitizer re-placed. |
| 2018-06-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet without using barrier. cdi, food em |
| 2017-10-06 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel d |
| 2017-10-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front counter handsink out of service. repair scheduled for later today. -0- |
| 2017-10-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed long sleeves of cups stored behind the counter with the lip areas exposed. -0- |
| 2017-10-06 |
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 employee preparing drinks and food while wearing wrist bands.2-402.11 use head coverings, beard guards and clothing to restrain |
| 2017-10-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee going from handling payments and changing out trash liners without handwashing before food preparation. cdi - pic reminded that this was an issue on the last inspection |
| 2017-01-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employees touching hair, touching clothes, handling payments and cleaning without handwashing. cdi - hands washed. -2- |
| 2017-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at 100 ppm in 3-comp sink and bucket in use at the front line. cdi - sanitizer replenished with quat at correct concentration. -1.5- |
| 2017-01-26 |
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 that are date marked, but unlabeled for identification of the contents. label these with the common name o |
| 2017-01-26 |
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 restraints in use. provide either a cap, visor, hair net or other effective hair restraint. -1- repeat |
| 2017-01-26 |
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 damaged ceiling near the restrooms. repair. -0- |
| 2017-01-26 |
46 |
4-603.16 rinsing procedures - c rinse solution shall immediately follow wash solution and immediately precede sanitizer solution. observed no rinse solution in 3-comp setup. rinse solution filled. -0-4-501.18 keep the wash, rinse, and sanitize solutions c |
| 2017-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed burned plastic pans on the clean dishes rack. replace. -0- |
| 2016-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - no thermometer on site. verification required for new thermometer. |
| 2016-07-27 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have cfpm certification. |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - milk and half/half left out at room temperature causing it to rise to 53-60f. cdi - item placed in reach in. observed employee leaving milk out again during inspection. all tcs foods m |
| 2016-07-27 |
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 - repeat - half and half did not hav |
| 2016-07-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - observed no employees wearing a hair restraint. . |
| 2016-07-27 |
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. - 0 pts - floor cleaning needed. |
| 2016-07-27 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in all reach ins on front line are chipped or rusted. replace/ repair/ |
| 2016-07-27 |
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 in freezer and dry storage shelving. |
| 2016-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - quat sanitizer read 50 ppm. cdi- sanitizer replaced.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- repeat - sanitizer bucket stored on the floor |
| 2016-01-21 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed torn gasket in milk reach in and chipping shelving. pannel on lower part of reach is broken. repair. |
| 2016-01-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - quat sanitizer read 50 ppm. cdi- sanitizer replaced. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- sanitizer bucket stored on the floor. cdi- moved off |
| 2016-01-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - observed no employees wearing a hair restraint. some employees with hair down and some with hair up. |
| 2016-01-21 |
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 - repeat - half and half read 48f an |
| 2016-01-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - ice machine observed with a line of pink mold on the cover. clean all areas of ice machine as needed. cdi- cleaned during inspection. |
| 2016-01-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic does not have cfpm certification. |
| 2015-07-02 |
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 - 0 pts - one container of 2% milk w |
| 2015-07-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer at three compartment sink read 100ppm and in buckets read 50ppm. cdi- items were changed with sanitizer reading 200 ppm. change sanitizer as often as necessary to maintain a conce |
| 2015-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - very small portion of milk read 51f. cdi- milk was used within 4 hrs. discontinue leaving milk out for extended period of time causing temperatures to increase. if milk will be |
| 2015-07-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - observed no employees wearing a hair restraint. |
| 2015-07-02 |
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 in two door refrigerator and freezer in back area, exterior of three drawer cart, and on wire shelving of dry storage.remove all l |
| 2015-07-02 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0 pts - observed soiled wash water. cdi- pic discarded. |
| 2015-07-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - lips of cups are stored unprotected. sleeves are pushed to the bottom .4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-u |
| 2015-07-02 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed rags placed under drain pipes to capturing leaking water. repair so that pipes do not leak. |
| 2015-01-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee lunch stored in reach in cooler among food items for the facility. cdi - relocated by pic. |
| 2015-01-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed an unprotected stack of single-use cups where the mouth area of the cups were touching the wall. ehs observed splash-like marks on the wall where the cups were |
| 2015-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pump dispensers with brown residue put away as clean. cdi- moved to 3 comp sink for proper cleaning. ehs discussed with pic using small dia |
| 2014-08-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food items not stored to prevent contamination of food sources. |
| 2014-08-27 |
47 |
4-601.11(c ) keep the equipment clean to avoid build up of dust, food residue or debris. observed service line reach in cooler in need of cleaning. |
| 2014-08-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed a large stack of unprotected drink cups (plastic protective sleeve pushed down to bottom of stack) being stored near the customer pick-up area. also observed a sm |
| 2014-08-27 |
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 in-use utensils being stored in dip well without the faucet running. c |
| 2014-08-27 |
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 a pitcher containing sugar not labeled. cdi - pic properly labeled container. |
| 2014-08-27 |
8 |
6-301.14 post a handwash sign at each handsink that notifies food employees to wash their hands. observed no hand washing signs in the restrooms or at the handwash sink located in the back. cdi - hand washing signs given to pic. |
| 2013-12-06 |
22 |
3-501.19 time as a public health controlrules require written procedures be provided and followed correctly for tcs foods protected using tphc.observed no proper written procedures and milk past discard time |
| 2013-12-06 |
35 |
3-602.11 food labels food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. facility cookies do not have proper labels with name of item, |
| 2013-12-06 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-12-06 |
37 |
3-305.12 food storage, prohibited areas under sewer lines that are not shielded to intercept potential drips; observed boxed coffee stacked on floor under hand sink. cdi- removed3-305.11 food storage-preventing contamination from the premises at leas |
| 2013-04-18 |
47 |
4-601.11(c). nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed split gaskets holding soiled fluid. |
| 2013-04-18 |
45 |
4-501.11. maintain equipment in good repair. observed badly split gaskets on three undercounter cooler doors. repeat violation. observed rusted ends on cooler racks. racks are no longer smooth and easily cleanable. |
| 2013-04-18 |
43 |
4-903.11(b). single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed unsleeved single-service cups behind counter. |
| 2013-04-18 |
41 |
3-304.12. store utensils between uses in clean; dry area. observed two ice scoops stored in standing water. see also 14. |
| 2013-04-18 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. sanitizer shall be at proper strength. container of sanitizer shall be labeled and shall be stored off the floor. observed damp wiping cloth stored in dry bucket near espresso mach |
| 2013-04-18 |
14 |
4-501.114. maintain chemical sanitizer at proper strength. observed sanitizer in bucket at front area measured between 0 and 100 ppm quat. keep at 200 ppm. corrected by replacing sanitizer. |
| 2013-04-18 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed two ice scoops; each stored sitting in contaminated standing water. monitor scoop holders so that scoop remains clean to sight and touch. both immediatel |
| 2013-04-18 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at kitchen hand sink. |
| 2013-04-18 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2012-10-23 |
42 |
observed measuring cups stored on wet; used cloth. store items on clean; dry surfaces. |
| 2012-10-23 |
54 |
provide designated areas or suitable spaces for employees to store personal effects/clothing. observed employee clothing stored on food storage shelves. |
| 2012-10-23 |
52 |
observed need for multiple tenet cooperation with keeping receptacle doors closed. |
| 2012-10-23 |
45 |
maintain reach-in door gaskets in good repair. observed gaskets split on reach-in behind counter; creating a difficult-to-clean; soiled surface. |
| 2012-10-23 |
45 |
observed splash guard at dump sink is loose; creating a crevice/slot that is difficult-to-clean and soiled. |
| 2012-10-23 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |