| Violation Date |
Code |
Description |
| 2018-10-05 |
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 on shelf comingled with food products. repeat violation |
| 2018-10-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard peeling from wall and wall paper peeling from wall near bread oven. |
| 2018-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in gaskets throughout facility. |
| 2018-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on front reach in. observed coating on drying rack peeling off. observed reach-in cooler shelves in need of resurfacing or replacement. observed reach-in cooler doors to not shut and seal p |
| 2018-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies around soda machine and at back of kitchen near dry storage. |
| 2018-10-05 |
33 |
3-501.13 use approved thawing methods. observed seafood meat thawing in standing water in a container. cdi: pic moved item to sink and thawed under running water. product reached above 45f and was immediately prepared and then put in the cooler to cool. |
| 2018-10-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wet wiping cloth stored in front handsink. corrected during inspection (cdi): cloth moved to dirty linen area. |
| 2018-10-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed person in charge (pic) is not a certified food protection manager. repeat violation |
| 2018-02-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat observed no cfpm onsite today. |
| 2018-02-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf repeat observed no paper towels at back hand sink. cdi: paper towels provided. |
| 2018-02-22 |
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 repeat observed sliced tomatoes cooling at a rate of 0 deg/min, tuna salad at 0.07 deg/min, and egg patties at a rate of 0 deg/min. p |
| 2018-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes at temperatures above 45f on make line. tomatoes were stacked too high. cdi: facility went thru tomatoes very quickly during lunch rush. observed bulk sliced cheese in |
| 2018-02-22 |
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 repeat observed sliced tomatoes and tuna salad cooling at improper rates in reach-i |
| 2018-02-22 |
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 several spice shakers throughout without labeling. |
| 2018-02-22 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed togo boxes being stored under front hand sink. ensure items are not stored under sewer lines as they could leak an |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. repeat observed reach-in cooler shelves in need of resurfacing or replacement. observed reach-in cooler doors to not shut and seal properly on their own. ehs suggests repairing doors. |
| 2018-02-22 |
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 floor under shelving in back. |
| 2018-02-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. repeat observed employee jacket and purse commingled with food items on back shelving. |
| 2018-02-22 |
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 cucumbers being stored on the floor for duration of inspection. cdi: ehs had pic relocate cucumbers. |
| 2017-11-03 |
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 tuna salad cooling in reach in at a rate of 0f/min. cdi: pic changed cooling method. proper cooling rate achieved. product w |
| 2017-11-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection today. repeat violation |
| 2017-11-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at back handsink. cdi: papertowels provided repeat violation |
| 2017-11-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer to be low. cdi: facility moved to chlorine sanitizer by adding bleach to water. sanitizer pump needs adjustment or repair. verification required |
| 2017-11-03 |
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 tuna salad cooling in deep container, while covered. cdi: tuna placed in t |
| 2017-11-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored over single service items on shelving in kitchen. |
| 2017-11-03 |
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 handle of scoop stored down in steak on line. |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on front line reach in coolers. observed metal racks in reach in cooler in need of replacing or refinishing. repeat violation |
| 2017-11-03 |
33 |
3-501.13 use approved thawing methods. observed steak thawing by sitting on counter. cdi: pic advised to thaw in the refrigerator. |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several reach in cooler doors (front line, and back). observed racks in reach in coolers in kitchen to have heavy rusting. repeat violation |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items above 3-comp sink. |
| 2017-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in kitchen to be blocked by co2 cans.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowel |
| 2017-03-16 |
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 turn off handsink with bare hands after washing them. cdi: employee educated on |
| 2017-03-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection. repeat violation |
| 2016-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed 2 gaskets on front low boy refrigerator torn and in need of replacement and 2 gaskets on rear reach in freezer in need of replacement. |
| 2016-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified food protection manager. repeat violation |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese at 50 degrees overstacked on prep line. cdi discarded overstacked portion. |
| 2016-01-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager in facility. |
| 2016-01-27 |
6 |
2-301.12 c to avoid recontaminating their hands food employees may use disposable towels when touching surfaces such as manually operated faucets. observed employee turn faucet off with clean hands recontaminating them . cdi corrected by instruction. |
| 2016-01-27 |
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 teriyaki chicken and diced chicken cooling tightly covered in back reach |
| 2016-01-27 |
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 spice containers on line not labeled. -0 points- |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed drink lids store with food contact surface up should be inverted. cdi corrected by instruction. -0 points- |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal racks and salad bowls in back prep area. |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed foods in prep top that were above 45f and pic did not know what caused the rise in temperature but all reach in units are in working order as well as prep line. cdi foods repla |
| 2015-09-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. suggest ice machine be cleaned on a weekly schedule. observed ice machine soiled with debris. cdi ice machine cleaned. repeat. |
| 2015-09-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed empty hand soap dispenser in women's bathroom. cdi hand soap provided. |
| 2015-09-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic with no ansi accredited food certification. repeat. |
| 2015-02-19 |
1 |
2-102.12 pic shall have food protection certification. observed no one on staff with ansi accredited certification. repeat. |
| 2015-02-19 |
4 |
2-401.11 cover and protect personal drinks. observed uncovered drinks on prep table. |
| 2015-02-19 |
6 |
2-301.11 employee shall wash their hands atleast 20 seconds. observed employee wash for less than 20 seconds. cdi hands rewashed. |
| 2015-02-19 |
13 |
3-304.15 (a) gloves shall be used for one task only. observed employees going in and out of reash in and continue food prep with same gloves. cdi hand washed and gloves changed. |
| 2015-02-19 |
31 |
3-501.15 uncover foods foods for proper cooling. observed vent crab mix that was tightly covered. cdi item uncovered. |
| 2015-02-19 |
19 |
3-501.16 (a)(1) foods that are hot held shall be 135f or above.. observed meatballs below 135f. cdi item reheated. |
| 2015-02-19 |
54 |
6-501.14 keep vents free from accumulation. observed vents in bathroom covered with dust. |
| 2015-02-19 |
14 |
4-601.11 (a) food contact surfaces shall be cleaned to sight and touch. observed ice machine soiled with debris. verification required. |
| 2014-10-31 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited food certification. repeat. |
| 2014-10-31 |
6 |
. 2-301.12 cleaning procedure - p. 2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands for less than 10 seconds. cdi hands rewashed. |
| 2014-10-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. 4-501.114 maintain sanitizer at correct concentrations. -p. observed active dish washing with sanitizer at 0ppm. cdi sink filled |
| 2014-10-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with reach in unit at 51f and holding tcs food |
| 2014-10-31 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed facility actively washing d |
| 2014-06-11 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be in good repair. observed cracked tile by back sink, and cracked tile in back kitchen floor. |
| 2014-06-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall be hot held at 135f or above. observed grilled chicken at 99f. cdi food reheated to 199f. repeat. |
| 2014-06-11 |
1 |
2-102.12 certified food protection manager - c. there shall be atleast one person on staff who is a certified food protection manager by an ansi accredited program. observed no one staff with ansi accreditation. |
| 2013-07-22 |
20 |
short refrigerated unit behind the line was holding deli meat etc at 48-51f. rvr. |
| 2013-07-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot foods at 135f or greater. observed meat balls at 122f on the line. cdi, placed in the cooler to cool rapidly as facility was about |
| 2013-07-22 |
1 |
facility must have a person in charge certified by an ansi accredited managers food safety training such as servsafe at all times when operating. observed the person in charge was not certified. cdi by instruction. two point deduction begins 2014. |
| 2013-03-12 |
1 |
a person in charge must be certified by 2014 and present during all hours of operation. no one at the facility is certified. cdi by instruction. |
| 2013-03-12 |
2 |
employees working in the facility were completely unaware of any employee health or illness type policy. pic at the time of the inspection had not seen the county form and was not aware of any other policy in place. cdi; handout left. person in charge |
| 2013-03-12 |
37 |
do not store food where it can be exposed to contamination. a bag of onions was stored with an employee bag leaning on them. keep protected. |
| 2012-11-09 |
31 |
facility currently does not have enough working refrigeration equipment to keep all their food at proper temperature. verification required. |
| 2012-11-09 |
20 |
observed the 3 door refrigerator was holding time/temperature control for safety food at 50-55f (see temperature chart.) some food was moved to the small 2 door refrigerator; but all would not fit. the facility has until 2:30 to repair the refrigerator |
| 2012-11-09 |
14 |
observed the ice machine with extensive black mold on the interior. cdi by taking all the ice out and cleaning and sanitizing. |
| 2012-11-09 |
6 |
observed employee eating food and then coming into the kitchen to work with food without washing their hands. employees must also wash their hands before donning gloves. cdi by instruction. |
| 2012-11-09 |
2 |
the facility must put in place an employee health policy and inform the employees of their responsibilities. cdi by instruction. |
| 2012-11-09 |
2 |
ensure person in charge during all hours of operation understands all aspects of operation including to check temperatures and how to check sanitizer. cdi by instruction. |
| 2012-11-09 |
1 |
a person in charge must be certified by 2014 and present during all hours of operation. no one at the facility is certified. cdi by instruction. |