| Violation Date |
Code |
Description |
| 2019-01-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout needed between tiles in kitchen.6-501.12 cleaning, frequency and restrictions - c - observed some soil and food debri |
| 2019-01-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 light out under hood ventilation system. |
| 2019-01-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed clean box of single-service articles stored in contact with garbage can in low reach in storage cabinet. |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic pans being wet stacked. |
| 2019-01-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread rack stored close to hand washing sink in kitchen. provide splash guard or space 12 inches from handwashing sink to prevent |
| 2019-01-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 vegetable prep slicer stored as clean but soiled with pieces of food debris. cdi, equipment relocated for cleaning. |
| 2019-01-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over prepared onions and mushrooms in walk in cooler. observed raw chicken stored over vegetable burger in walk in cooler. cdi, foods reloc |
| 2019-01-16 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available at hand washing sink along front prep line. cdi, towels provided. |
| 2019-01-16 |
6 |
general comment: 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 - 2-301.14 when to wash - p - observed a food employee wash, rinse but turn fauc |
| 2019-01-16 |
2 |
general comment: 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed manager state that they sign paperwork upon hire regarding employee health policy but not able to |
| 2019-01-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site upon arrival. cdi by instruction. pic scheduled for exam. |
| 2018-09-28 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-09-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not providing required concentration for sanitizer. attempt to prime sanitizer unsuccessful. pic |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed small reach in refrigerator left open behind front counter and milk at 59 degrees f and whipped cream at 62 degrees f. cdi, milk and whipped cream voluntarily discarded by pi |
| 2018-09-28 |
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 cut tomatoes recently prepared according to pic cooling in tightly cover |
| 2018-09-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. observed raw chicken stored over fries in low prep refrigerator at prep line. observed raw chick |
| 2018-09-28 |
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 container with no handle used to scoop dry food ingredients in dry stora |
| 2018-09-28 |
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 3 fryer baskets with damaged wires. cdi, wire baskets removed from use. |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil accumulating on top of dish machine. |
| 2018-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread rack stored within 12 inches of hand washing sink along prep line. observed ketchup bottles stored next to handwashing sink |
| 2017-12-28 |
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 on shelving in reach in units, sides of equipment, electrical panel hanging over battering station, shelving in walk in cooler. make sur |
| 2017-12-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed several pans with significant peeling and discoloration. make sure to replace when no longer able to properly clean and sanitize. |
| 2017-12-28 |
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 lettuce that was prepared tightly covered and then stacked on top of each |
| 2017-12-28 |
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 hot dogs, goat cheese and milk. cdi all products were discarded. repeat |
| 2017-12-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant debris in ice machine. make sure to increase cleaning frequency.4-601.11(a) equipment food contact surfaces and utensils shall be cle |
| 2017-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage (pedialyte) being stored directly on top of exposed food. cdi drink was relocated to employee area.*asked pic several times if product was em |
| 2017-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hamburger meat in cold drawer and some tomatoes prepared day prior holding between 48f and 52f. pic stated that temperature rise was due to heavy use during lunch rush. internal |
| 2017-10-13 |
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 a gallon of whole milk in walk in and another gallon of whole milk in expo reach in with no date labels to idicate when product was |
| 2017-10-13 |
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 lettuce, tomatoes and cheese prepared at room temperature cooling in tight |
| 2017-10-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout expo area displayed with lip contact surface exposed. repeat. |
| 2017-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed expo areea sanitizer bucket reading 0ppm qac. |
| 2017-05-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups displayed around register with lip contact surface exposed. |
| 2017-05-16 |
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 unlabelled squeeze bottles of sauces and dressings on cook line. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that walk in cooler was holding an ambient air temperature of 55f during inspection. all food items within cooler ranged from 48f to 54f, depending on age. items prepped today w |
| 2017-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed three containers with visible build up of food debris and sticker residue. cdi- placed in sink to be rewashed. 4-501.114 maintain sanitizer at corre |
| 2017-01-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - 0pts - observed employee move trash can remove one glove and wear new glove without effective hand washing in-between. ensure that hand washing occurs during any time task are changed |
| 2017-01-09 |
8 |
5-202.12 (c) self closing faucets shall provide a flow of water for at least 15 seconds without need for reactivating. - 0 pts - observed faucets in men and women's bathroom flow for no more than 9 seconds. |
| 2017-01-09 |
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 two containers of lettuce reading 48-50f after 4.5 hours of preparations (9am). product has 4 hours to cool down from ambi |
| 2017-01-09 |
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 - 0pts - observed lettuce tightly covered with plastic wrap and lid under other con |
| 2017-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed some containers wet stacked. ensure air drying occurs before stacking. |
| 2017-01-09 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - c - 0pts - observed drain board of clean side dish machine accumulating water causing it to become soiled. repair drain board so that it is self-draining. |
| 2017-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on over head shelving and air drying shelving. |
| 2016-07-12 |
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 the door gasket and inside the front/register area under counter cooler.-observed build-up on the exterior of blender cups. |
| 2016-07-12 |
45 |
4-501.11 maintain equipment in good repair. cooler at the cook line measured ambient air temperature of 75 f. repeat |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bread chicken moved from the prep cooler at the cook line to the walk-in during inspection at 56 f. cid- placed in walk-in freezer to rapidly cool. continue to monitor temperatu |
| 2016-07-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed baskets used to serve food stacked in front of the hand sink at the front counter area. cdi- moved to another location.6-301.12 provide paper towels or approve |
| 2016-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open drink cup under the prep table in the kitchen. keep all drinks covered and stored properly to prevent cross-contamination.2-401.11 (a) employees shall |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes, lettuce, and chicken in the prep cooler and cooler drawers above 45 f. see temperature chart above for temperatures. cid- items were placed on ice or placed in t |
| 2016-04-28 |
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 bin with flour and sugar not labeled. |
| 2016-04-28 |
45 |
4-501.11 maintain equipment in good repair. cooler at the cook line measured ambient air temperature of 50 f. repairs shall be made. |
| 2016-02-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. discontinue wearing bracelets on arms. arms and hands must be free of jewelry except for wedding band. |
| 2016-02-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: discontinue storing items in hand sink at frying area of kitchen. scrubbing pad. cdi-removed |
| 2015-10-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: hand sink on front line without paper towels at beginning of inspection. cdi-paper towels added during inspection |
| 2015-05-05 |
54 |
general comment6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed build up of dust on fan guards in walk in cooler. clean. |
| 2015-05-05 |
8 |
general comment5-202.12(c) - a spring loaded or self closing faucet shall provide at least 15 seconds of flow per activation. faucet in women's rest room runs a maximum of 5 seconds per activation. adjust. |
| 2015-05-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. the person in charge during the inspection did not have food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2014-11-21 |
14 |
,4-501.114 maintain sanitizer at correct concentrations. -p. observed the dish machine was at 0 ppm chlorine after running. cdi - primed until all air was out of the line -registered 100 ppm. |
| 2014-11-21 |
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. observed garlic and oil mixture on |
| 2014-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers. |
| 2014-08-11 |
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 two knives stored in the gaps between the refrigerator and a prep table |
| 2014-08-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor and wet towels were not all in the buckets. |
| 2014-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the set up refrigeration unit holding tomatoes, cheese, cut lettuce, etc was at 47-53f. items were put on ice and repair called. return visit required. also, herb paste whi |
| 2014-08-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge during the inspection was not a certified food protection manager. |
| 2014-01-13 |
2 |
2-10.3.11 (m) person in charge-duties. the person in charge is responsible for making sure all staff is informed of the employee health policy as well as enforcing the required policy. pic has copies of the policy but needs to ensure staff is informed. |
| 2014-01-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. maintain hand sinks free and clear for handwashing at all times. observed the front of the house hand sink with a sanitizer bucket in the basin. cdi. |
| 2014-01-13 |
39 |
3-304.14 wiping cloths, use limitation. store the sanitizer buckets off the floor. observed buckets on the floor. |
| 2014-01-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain utensils clean to sight and touch. observed food debris on the bottom of several metal pans which were stored as clean. cdi - taken to the dish area to be c |
| 2014-01-13 |
41 |
3-304.12 in-use utensils, between-use storage. maintain ice cream dipper well water turned on. observed the water turned off resulting in ice cream scoop being held in standing water. cdi. |
| 2014-01-13 |
42 |
4-901.11 equipment and utensils, air-drying required. air dry utensils and equipment after saniziing and before stacking. observed wet stacked plastic food containers. |
| 2013-05-20 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 53f; cheese 50f; tomatoes 53f in top of prep cooler; inside of cooler bottom 45-46f; items were cooled; vr to check cooler. |
| 2013-05-20 |
14 |
ensure sanitizer is maintained at proper concentration at all times. observed sanitizer in buckets slightly weak; cdi by refilling. |
| 2013-01-18 |
21 |
3-501.17-properly date mark time/temperature control for safety foods. observed open gallons of milk not date marked. cdi-milk was date marked. |
| 2013-01-18 |
19 |
3-501.16-ensure proper hot holding temperatures. observed melted butter sitting under prep counter at 81f. cdi-butter was voluntarily discarded. |
| 2012-10-10 |
19 |
observed melted butter at 90f in container on prep counter. cdi-butter was voluntarily discarded. |
| 2012-10-10 |
14 |
observed dish machine not dispensing sufficient sanitizer into the final rinse. cdi-dish machine sanitzer line was primed sanitizer retested at 50ppm chlorine. |