| Violation Date |
Code |
Description |
| 2017-10-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored above customer food in walk in. |
| 2017-10-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged and peeling floor tiles near mop sink and under 3-comp sink.6-501.12 floors, walls, ceilings including the attachme |
| 2017-10-17 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed trash can for handsink in back kitchen is covered with a lid that must be lifted in order to throw away towels, therefore causing potential recontamination of hands. ^ |
| 2017-10-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet at food prep sink.5-202.13 backflow prevention, air gap - p observed no air gap at prep sink drain. |
| 2017-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on drink machine drain and grill. observed ice build up on freezer floor. observed gaskets on walk in freezer and refrigerator with black bu |
| 2017-10-17 |
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 silpat damaged, with holes, stored as clean. |
| 2017-10-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed roll of papertowels stored in container with onions. |
| 2017-10-17 |
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 with jewelry on hands and preparing food. |
| 2017-10-17 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed tomatoes stored in plastic take out bags, not made of food grade plastic. |
| 2017-10-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed syrup buildup on soda machine nozzles. observed pink and black build up on ice chute of soda machines.4-601.11(a) equipment food contact surfaces |
| 2017-10-17 |
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 use bare hands to turn off faucet after washing hands, therefore recontaminating |
| 2017-10-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed through discussion, employees are unaware of what symptoms and illnesses are related to food borne illness. poster pr |
| 2017-10-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2017-06-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection today. repeat violation |
| 2017-06-14 |
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 faucet with bare hands after washing them. |
| 2017-06-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser to not be functioning at handsink in back kitchen. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front sandwich make unit holding food above 45f and front line reach in cooler also holding food above 45f. cdi: facility voluntarily closed. all items prepared before 1pm wer |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair.observed front sandwich cooler and front line reach in to be holding foods above 45f. verification required |
| 2017-06-14 |
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 wall where sheet pans are stored to have excessi |
| 2016-11-16 |
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 flatbread stored on floor in wif. observed several boxes of food stored on floor in dry storage area. cdi: items picked up |
| 2016-11-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. repeat violation |
| 2016-02-22 |
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 observed a few items in walk-in cooler prepared morning of inspection tightly cover |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buffalo chicken on front line at 51f. cdi-placed chicken in walk-in cooler to quickly cool down to 45f or below. |
| 2016-02-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. |
| 2015-09-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic container lids with cracks and chips. replace lids. |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack wet stacked. cdi- dishes were separated to allow for air drying. |
| 2015-09-30 |
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 on site. verification required by 10/09. provide thin probe thermometer. |
| 2015-09-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one on site with food protection manager certification. |
| 2015-03-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed food emplyee not wash hands when changing gloves. cdi by instruction. employee washed hands. |
| 2015-03-23 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pffood shall be safe, undadulterated, and honestly presented. observed tomatoes developing mold on shelf of prep area. cdi, operator voluntarily discarded tomatoes while on-site. |
| 2015-03-23 |
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 2 containers of eggs and 1 portioned container of steak |
| 2015-03-23 |
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 a dispensing cup without a handle used to dispense cheddar cheese alo |
| 2015-03-23 |
45 |
4-402.12 fixed equipment, elevation or sealing - cseal or caulk behind handwashing sink in men's restroom. observed handwashing sink in need of being recaulked or sealed. at sink / wall juncture.4-501.11 good repair and proper adjustment-equipment - c - k |
| 2014-10-23 |
51 |
general comment: 5-203.12 toilets and urinals - cobserved loose toilet in women's restroom. repair. |
| 2014-10-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair and proper adjustment. observed front prep refrigerator with possible air flow problem and unit not holding foods in the back row at required temperratures. observed the |
| 2014-10-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and single-service articles in a clean, dry area. observed large stack of baking trays stored near back handwashing sink and |
| 2014-10-23 |
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 roast beef, swiss cheese, bologna, and chicken cold hel |
| 2014-05-27 |
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 at all times. observed nobody with certification. cdi |
| 2014-05-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. observed an employee twist top water bottle and several single-service employee beverages tha |
| 2014-05-27 |
8 |
6-301.11 handwashing cleanser, availability - pfgeneral comment: handsoap shall be provided at each handsink used by food employees. observed no handsoap in women's restroom. cdi, employee provided handsoap at sink during inspection. |
| 2014-05-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer at 3 compartment sink below required concentration as indicated |
| 2014-05-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of meatballs hot held at 108 degrees f. cdi, operat |
| 2014-05-27 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pimplement and follow an employee health policy. observed employees not able to demonstrate that an effective verbal or written health policy was |
| 2014-05-27 |
26 |
7-201.11 separation-storage - pgeneral comment: toxic substances shall be stored so that contamination of equipment is prevented. observed caulk, paint and sealer stored on shelf next clean equipment in back storegage room in office. remove equipment and |
| 2014-05-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed leak on beverage dispensor ice machine. operator stated that this happened today and that there will be a work order placed. |
| 2014-05-27 |
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 cold held at 45 degrees f or below. observed eggs, salami and provalone cheese that were cold held a |
| 2014-05-27 |
49 |
5-205.15 system maintained in good repair - pgeneral comment: a plumbing system shall be maintained in good repair. observed toilet inside women's restroom clogged and not flushing. cdi, operator used a plunger to unclog toilet while on site. |
| 2013-04-10 |
2 |
genereal comment: owner has copies of health policy and will leave copies at facility for review by local hd |
| 2013-04-10 |
20 |
observed some items on make line and low boy unit that were elevated (see chart below. item were moved to wic to cool back down. cdi |
| 2013-04-10 |
1 |
observed no certified food safety manager on site. 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 prof |
| 2013-04-10 |
53 |
general comment: facility looks good overall. need some detail cleaning under shelves in dry storage area. |
| 2013-04-10 |
45 |
observed units at make line and low boy not holding proper temps. check units for proper operation. |
| 2012-12-20 |
2 |
observed no employee health policy. the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a |
| 2012-12-20 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and |
| 2012-12-20 |
53 |
observed missing ceiling tiles and area in ceiling that should be sealed to prevent vermin and insect access. physical facilities shall be maintained in good repair. |
| 2012-12-20 |
39 |
observed cloths lying on conunter. towel must be kept in sanitizing solution when not in use. if using single service towel only use once as these items are not for multi use. |
| 2012-12-20 |
20 |
observed many items on the make line above 45 degrees as well as items in the low boy cooler. items on the make line were removed to the walking and to be cooled back down. suggest keeping lids on items during non peak times. need to check for proper func |
| 2012-12-20 |
6 |
to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroo |
| 2012-12-20 |
2 |
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 through food; as speci |
| 2012-12-20 |
1 |
observed no food safety course by pic. based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the |