| Violation Date |
Code |
Description |
| 2018-11-14 |
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 vents and walls with heavy dust accumulation in |
| 2018-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed severely damaged gaskets on reach in cooler for smoothies. observed damaged handle on double door reach in freezer. repeat violation |
| 2018-11-14 |
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 employee belongings and drinks stored on clean prep tables and slicer in kitchen. cdi: items moved and drinks discarded. |
| 2018-11-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed many employees handling food with no hair restraint upon arrival. cdi: employees all donned hair restraints. repea |
| 2018-11-14 |
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 tomato sauce dated 11/5/18 in walk in. cdi: product voluntarily discarded. all other items in fa |
| 2018-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs in prep top at 50f. eggs were just brought from the walk in to the front line this morning. cdi: eggs rapidly cooled in walk in. all other cold hold items in facility at or |
| 2018-07-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees to not have adequate knowledge of employee health policy symptoms and illnesses. cdi: pic advised to r |
| 2018-07-10 |
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 employee wash hands before working with food without using a barrier to turn of faucet. c |
| 2018-07-10 |
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 observed hash browns cooling in prep top cooler at 92f. prep top coolers are not de |
| 2018-07-10 |
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 without labeling. cdi: employee properly labeled bottles. |
| 2018-07-10 |
37 |
3-307.11 miscellaneous sources of contamination - c observed long hair on piece of raw chicken that was being prepared in prep sink. cdi: chicken voluntarily discarded. ensure all food employees are wearing proper hair restraints. |
| 2018-07-10 |
45 |
45 4-501.11 maintain equipment in good repair. repeat observed handle damaged on reach-in freezer with insulation showing. |
| 2018-07-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the bottom of the reach-in freezer. |
| 2018-07-10 |
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 cleaning needed on the floors under ice machine |
| 2018-07-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without hair restraint. cdi: pic directed employee to put on hat. |
| 2018-03-28 |
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 brie date marked 3/21/18. cdi: product voluntarily discarded. repeat violation significant impro |
| 2018-03-28 |
27 |
3-404.11 treating juice - p,pf observed expiration date on juice bottles placed so that it covers up warning about unpasteurized juices. pic directed to train employees to not cover the warning. verification required |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked vegetables, veggie patties, and tofu stored in chafing dish below 135f. employees could not explain why product was there as it was supposed to be stored cold and heated |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed handle on reach in freezer damaged and insulation showing. |
| 2018-02-08 |
8 |
no points deducted: observed the batteries dead in the paper towel holder at the handsink at the entrance. cdi- replaced batteries.6-301.11 handwashing cleanser, availability - pf |
| 2018-02-08 |
45 |
no points deducted: -observed a deep dent in the walkin cooler door that is covered by a towel that is taped up. repair.-observed a leak from the smoothie rinse sink- the sides are separating allowing water to drip below. repair.4-501.11 maintain equipmen |
| 2018-02-08 |
42 |
no points deducted: observed the lids for the frozen fruits stored unprotected under the smoothie rinse sink. the sink is leaking and the lids are sitting in the dirty water. also stored in said cabinet is bleach and other chemicals. cdi- removed and info |
| 2018-02-08 |
31 |
observed 2 containers of chicken salad (made today per the label) stored in deep containers and tightly wrapped at 50f. cdi- placed in shallow pans, vented, and placed in the walkin cooler.3-501.15 quickly cool foods. use methods such as open/vented shal |
| 2018-02-08 |
26 |
no points deducted:observed sanitizer in soapy water buckets (green). cdi- informed the pic to use the red buckets that are labeled sanitizer or label the green buckets as sanitizer. 7-102.11 label working containers of toxic materials such as cleaners an |
| 2018-02-08 |
21 |
repeats: -observed bottles of chipotle and other house made salsas not dated. per pic, they came from the bins in the walkin cooler that were labeled. -observed employee begin writing dates on items at the beginning of the inspection: liquid eggs were lab |
| 2018-02-08 |
20 |
repeats: -observed chipotle dressing at 49f on the front line (sitting on the counter). cdi- removed and informed the pic to keep chipotle dressing and salsas in an ice bath if they are not inside of the cooler.3-501.16(a)(2) maintain tcs foods in cold ho |
| 2018-02-08 |
14 |
no points deducted: observed stickers and sticker residue on pans that are stacked and stored wet. cdi- removed from the shelf and informed the pic to have the stickers removed and the containers rewashed.4-601.11(a) equipment food contact surfaces and ut |
| 2018-02-08 |
13 |
observed a pan of raw chicken stored on top of boxes of cooked bacon. cdi- placed on top of a box of raw chicken and educated the employee on food storage.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on walk-in cooler shelving. observed cleaning needed in bottom of reach-in freezer and on walk-in cooler floor. |
| 2017-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. verification required to ensure cooler is capable of holding foods at 45f or below. observed under-counter dish machine not in service. service dish machine. |
| 2017-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked while still wet on drying rack. |
| 2017-10-26 |
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 two containers of soup, veggie patties, and meatballs from yesterday without date labels in prep |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed prep cooler #3 holding foods above 45f including boiled eggs, cooked quinoa, garbanzo beans, and egg patties. cdi: items prepared today were taken back to walk-in cooler |
| 2017-05-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored on a shelf in the walk-in above ready-to-eat produce and raw shell eggs being stored on a shelf above dressings in prep cooler. cdi: raw eggs were reloc |
| 2017-05-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor build-up on the shield of the ice machine. cdi: pic instructed to clean shield. |
| 2017-05-10 |
5 |
2-401.12 discharges from the eyes, nose, and mouth - c observed one employee with runny nose and other allergy symptoms. cdi: it was advised that employees work duties be restricted to cleaning and that she wash her hands constantly. |
| 2017-05-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed one container of chicken salad cooling at a rate of zero in the walk-in cooler. everything else in walk-in was at temperatur |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cucumber/cabbage mix, quinoa salad, butter, and boiled eggs holding at temperatures above 45f in prep cooler. cdi: quinoa and cabbage from yesterday were voluntarily discarded. |
| 2017-05-10 |
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 observed chicken salad being cooled in the prep top cooler. chicken salad was moved |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. ensure no time/temperature control for safety foods (tcs) are stored in prep cooler or prep top cooler until the cooler is able to hold foods at 45f or below. observ |
| 2017-01-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee get water into pitcher at front handsink. cdi: employee directed to only wash hands at handsinks.6-301.14 post a handwash sign at each handsink. obser |
| 2017-01-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed smoothie accessories to only be washed once daily, according to pic. items are rinsed in utility sink between uses. cdi: correction made with pic to ensure that all smoothie mak |
| 2017-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed quinoa salad, fruit cups, and hummus cups stored in reach in cooler above 45f. cdi: items moved to walk in for proper cooling. observed yogurt on ice at register above 45f. cd |
| 2017-01-05 |
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 power blend salad prepared yesterday with no date marking. cdi: item dated properly. observed milk dated for 12/27 in walk in. pi |
| 2017-01-05 |
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 several items with no labels identified as salt, chia seeds, and more by pic. cdi: items properly labeled. repeat violatio |
| 2017-01-05 |
37 |
-3-306.11 protect food on display using shields, packaging, or other effective means. -p observed sample cups with juices in them that were not protected by a barrier. cdi: sample tray relocated to be out of reach of customers. |
| 2017-01-05 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken breasts thawing in prep sink with no running water. cdi: discussion with employees about proper thawing methods. cold water turned on to run over chicken. |
| 2017-01-05 |
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 several handles of scoops stored down in product. cdi: scoops stood up |
| 2017-01-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service sample cups stored right side up in box. on shelf, with service side exposed to contamination. |
| 2017-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed front reach in cooler by register holding above 45f. cdi: items relocated. verification required |
| 2017-01-05 |
54 |
6-305.11 designation-dressing areas and lockers - c observed several employee jackets stored on and above food products and exposed single service containers. cdi: items relocated. |
| 2017-01-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees working with food with unapproved jewelry. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in house made hummus and quinoa holding above 45f in reach-in cooler. cdi-product placed in walk-in cooler to rapidly cool. |
| 2016-10-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted in employee used restroom. 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 |
| 2016-10-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed soiled slicer stored as clean in the kitchen area. cdi-slicer to be thouroghly washed rinsed and sanitized. |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed commercially prepared soup hot holding below 135f. getting different temperatures throughout product 120f, 108f, 154f. per pic soup is taken from frozen and placed in the walk- |
| 2016-10-20 |
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 corn, black beans and tomatoes in a tightly covered container and wrapped |
| 2016-10-20 |
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 bottles of oils and sauces not labeled as required. |
| 2016-10-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed evidence of flies and fruit flies throughout facility. obtain the services of a licensed pest control operator for extermination efforts. |
| 2016-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored on floor in walk-in cooler. (see a. michelone for details) |
| 2016-10-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer in facility. |
| 2016-06-07 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on drying rack. |
| 2016-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed of raw chicken and milk stored directly on the floor in the walk-in cooler. |
| 2016-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in 3 compartment sink less than 200ppm. cdi-sanitizer remade to correct concentration. |
| 2016-02-24 |
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 bulk contaners of sugar, and several squeeze bottles of oils, and dressing not labeled as required. cdi-pic to label. |
| 2016-02-24 |
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 cooked chicken (cooling 1 hr) portioned, wrapped and densely packed in a |
| 2016-02-24 |
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 several squeeze bottles of |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding greater than 45f. (see temperature chart) cdi-food items placed in walk-in cooler for rapid cooling. (repeat) |
| 2016-02-24 |
19 |
• 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sliced chicken breast in chaffing pan at 115f. cdi-pic discarded. (repeat) |
| 2016-02-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at service line handwashing sink at 60f. repair immediately. *verification required* |
| 2015-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 1 chicken breast in hot hold cambro below 135f. cdi- chicken breast was voluntarily discarded by pic. |
| 2015-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip-top cooler overstacked above 45f. cdi- lettuce was placed in prep cooler. observed milk on ice at 55f. cdi-milk was submerged further down in ice to cool down t |
| 2015-10-13 |
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 cut spinach in container marked with incorrect date. spinach was relocated to different conta |
| 2015-10-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of cleaner with no label. cdi-bottle was labeled.7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer water s |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on two low boy prep coolers. |
| 2015-05-15 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee items in designated areas. observed employee belongings, including an employee bag and outerwear hanging from a storage rack in kitchen. observed an employee hat on table behind front co |
| 2015-05-15 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf - wash solution temperature of wash vat shall be at 110 degrees f. observed wash solution temperature at 95 degrees f. cdi, operator drained and refilled wash vat solution to proper tem |
| 2015-05-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed flip top prep unit 1 not holding required temperatures. operator stated that maintenance order was called for unit. pic instructed not to store potentially |
| 2015-05-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service in original plastic packaging and 6 inches from the ground. observed box of single-servie articles stored on floor behind front |
| 2015-05-15 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. oberved several wet wiping cloths stored on counter surfaces and a wet wiping cloth used to stabilize cutting board in kitchen. repeat. |
| 2015-05-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark potentially hazardous foods that are ready to eat and held on site for over 24 hours. observed 1 container of roast beef not date ma |
| 2015-05-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - potentially hazardous food shall be cold held at 45 degrees f or below. observed chicken overstacked in flip top prep unit 2 and over |
| 2015-05-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean food contact surfaces of equipment in contact with potentially hazardous foods t least every 4 hours. observed blade of slicer soiled with dried food debris. repeat. clean ice bin |
| 2015-02-24 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. |
| 2015-02-24 |
8 |
6-301.11 handwashing cleanser, availability - pfhandsoap shall be provided at each handwashing sink used by food employees. observed no handwashing soap at handwashing sink behind front counter. cdi, operator provided hand soap during inspection.6-301.14 |
| 2015-02-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed blade of slicer soiled with food debris but stored as clean. cdi by instruction to clean.4-501.114 ma |
| 2015-02-24 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment, food, and single-service articles are prevented. observed spray bottles of cleaners hanging over wash vat of 3 compartment sink and cleaner stored on rack above clea |
| 2015-02-24 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer solution in between uses. observed several wet wiping cloths laying on counter surfaces and prep table in kitchen. containers of sanitizer solution shall be located s |
| 2015-02-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of chicken, 2 containers of chicken and cut |
| 2015-02-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen in a clean, dry area. observed clean linen stored in bag on ground in kitchen. |
| 2015-02-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed a split gasket on low reach-in refrigerator. |
| 2015-02-24 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free of an accuulation of soil. observed soil debris accumlating on top of ice machine. |
| 2015-02-24 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed an ice scoop stored on soiled area above ice machine. |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved vegetable slicer, blade of can opener, and several tea urn nozzles clean but soiled with debris and food. cdi, items relocated for cleaning. |
| 2014-10-20 |
45 |
4-501.11 maintain equipment in good repair.observd split gasket on door of low reach in prep unit 1. |
| 2014-10-20 |
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 operator now stati |
| 2014-10-20 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed chicken salad recently prepared in cooling inside tightly wrapped containers inside walk-in cooler. cdi by instruction, cover removed on containes. |
| 2014-10-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed sausage overstacked in prep cooler 2 and above 45 degre |
| 2014-10-20 |
8 |
6-301.11 handwashing cleanser, availability - pfprovide hand cleanser at each handwashing sink. observed no hand soap left at 1 of 2 handwashing sinks in facility. cdi, employee obtained handsoap during inspection. improvement made since previous inspecti |
| 2014-10-20 |
6 |
2-301.14 when to wash - pwash hands after caughing and touching face. observed employee caugh in hand and not wash hands after. cdi, employee washed hands during inspection. |
| 2014-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored on shelf in kitchen. cdi, operator removed beverage. |
| 2014-10-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic on site during inspection. cdi, repeat. |
| 2014-06-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: raw animal food shall be stored so that cross contamination is prevented. observed a box of fully cooked turkey sausage stored on top of raw chicken box in wa |
| 2014-06-25 |
8 |
6-301.11 handwashing cleanser, availability - pfhandwashing soap shall bre available at each handsink used by food employees. observed no hand soap at handsink next to kitchen entry door.6-301.12 hand drying provision - pf - disposable towels or a means t |
| 2014-06-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer in 2 buckets behind counter below proper concentration. cdi, ope |
| 2014-06-25 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be on site at all times and be a certified food protection manager. observed no certified pic during inspection. cdi by instruction, repeat. |
| 2014-06-25 |
26 |
7-102.11 common name-working containers - pfgeneral comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of unlabeled bleach in chemical storage closet. cdi |
| 2014-06-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed yogurt parfaits recently prepared and in display case a |
| 2014-06-25 |
35 |
3-602.11 food labels - pffoods packaged on site and made from 2 or more ingredients for consumer grab and go shall be labeled according to law. observed yogurt parfaits in dining room display case near beverage station without a label. observed no labelin |
| 2014-06-25 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c- single-service articles that are intended for food or lip contact shall be furnished for consumer self-service with original wrapper intact or from an approved dispenser. observed lip contac |
| 2014-06-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair and proper adjustment. observed 1 split gasket on low reach-in cooler. observed prep cooler 1 thermostat not holding required temperature. thermostat ga |
| 2014-06-25 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed dust accumulating on shelves and top of equipment in kitchen. |
| 2014-06-25 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: lockers or other suitable facilities shall be provided for orderly storage of employee items. observed employee bag and hat hanging from storage rack in kitchen and overtop of equipment a |
| 2014-01-27 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capcity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-01-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of equipment and hands. observed uncovered employee beverage on storage rack in kitchen. observed employee beverage loc |
| 2014-01-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored above ready-to-eat foods in walk-in cooler. observed raw chicken box stored in cont |
| 2014-01-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be stored at 45 degrees f or below. observed wrapped blueberry nut bread and pumpkin nut bread that ope |
| 2014-01-27 |
33 |
3-501.13 thawing - cuse proper methods to cool food. observed vegetable soup thawing in container of water that was not running. observed 1 container of vegetable soup that operator stated was thawing on drainboard since friday. cdi by instruction, operat |
| 2014-01-27 |
38 |
2-402.11 effectiveness-hair restraints - cgeneral comment: food employees shall wear effective hair restraints. observed 1 employee without a proper hair restraint.2-303.11 prohibition-jewelry - cgeneral comment: food employees shall not wear jewelry on w |
| 2014-01-27 |
39 |
3-304.14 wiping cloths, use limitation - csanitizer buckets shall be stored 6 inches off of the ground. observed green sanitizer bucket stored on ground in kitchen. cdi by instruction, operator relocated bucket. |
| 2014-01-27 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service articles that are intended for food or lip contact shall be furnished for consumer self-service with original wrapper intact or from an approved dispenser. observed several sing |
| 2014-01-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - cgeneral comment: observed some dusty vents and ceiling tiles removed. operator stated that they are currently working on cleaning system during slow times. |
| 2014-01-27 |
35 |
3-602.11 food labels - pffood packaged on site made from 2 or more ingredients shall be labeled according to law. observed sever breads that were packaged on site for consumer grab-and-go and parfaits packaged on site for consumer grab-and-go not properly |
| 2013-04-29 |
2 |
no established employee health policy for faciity. cdi discussed wtih manager and documents left with management. |
| 2013-04-29 |
1 |
no certified food safety manager on site at time of inspection. cdi by instruction. |
| 2013-04-29 |
14 |
general comment: all sanitizer were provided. in use buckets used for counter tops had very high concentration of chlorine. suggested using sanitizer dispencer at 3 comp sink to avoid hand mixing of sanitzer. cdi by replacing with quat amonnia. |
| 2013-04-29 |
53 |
observed general cleaning need in cabniets and under/behind equipment. |
| 2013-04-29 |
45 |
observed large ice scoop in disrepair. replace to keep items from chipping and physical hazard to ice. |
| 2013-04-29 |
41 |
observed ice cream scoops in dipper well without water running. ensure well is operating while in use scoops are being used. also noted ice scoop with handle in ice. ensure to keep handle upright while in product. |
| 2013-02-04 |
47 |
general comment: nonfood contact surfaces of equipment shall be free from accumulation of soil residues. observed food debris building up in gaskets and the bottom of 2 door reach in freezer unit. |
| 2013-02-04 |
41 |
store in-use utensil handles with the handle up. observed several utensil handles being stored in food. |
| 2013-02-04 |
39 |
wet wiping cloths shall be stored in sanitizer buckets in between uses. observed several wet wiping cloths stored on countertops. |
| 2013-02-04 |
21 |
general comment: date-mark potentially hazardous food that is ready to eat and held in the establishment for over 24 hours. observed open container of milk not being date marked. |
| 2013-02-04 |
6 |
wash hands when switching from raw to ready to eat food. observed employee handling raw chicken and then proceding to handle dry seasoning without washing hands. cdi; employee washed hands. |
| 2013-02-04 |
1 |
general comment: obtain ansi certified food protection manager certification. observed no employee with certification. |
| 2012-10-31 |
14 |
ensure that sanitizer is applied according to epa registered guidelines. sanitizer container gives instructions for at least one minute contact time on sanitizer for food contact surfaces. observed employee dip knife in sanitizer for less than one minut |
| 2012-10-31 |
4 |
2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed employee beverage stored on dry foods. |
| 2012-10-31 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling raw chicken switching gloves when finished and placing new gloves on to handle dry good bins without |
| 2012-10-31 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage 92f; egg 85f on counter; cdi by reheating. |
| 2012-10-31 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-10-31 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed glass cleaner labeled as sanitizer; cdi by labeling. |
| 2012-10-31 |
31 |
ensure only approved methods are used for cooling tcs foods. observed egg whites tightly covered; stacked cooling in prep cooler; cdi by moving. use shallow pans; vented or uncovered in walk-in cooler. |
| 2012-10-31 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-31 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open bags of spinach; lettuce; milk; soy milk; liquid eggs; etc. with no date marking; cdi by instruction. |
| 2012-10-31 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |