| Violation Date |
Code |
Description |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-07-13 |
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 not labeled. advised to label. |
| 2018-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that facility has been working on their cooling process when preparing items that get stored in cold holding. the raw beef in reach in unit is in temperature danger zone. advis |
| 2018-01-16 |
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 beef rounds not cooling properly. product was cooked to final cook temperature and time according to jersey mikes cooking ch |
| 2018-01-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed tomato and lettuce in the flip top unit without a date label on the product and the product has been prepared over 2 |
| 2018-01-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without a date label on the bucket. cdi - wrote with sharpie on the buckets. |
| 2018-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the prep unit out of temperature. cdi - educated that after preparation, rapidly cool uncovered in the freezer. use thermometers to verify that pro |
| 2018-01-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. cdi - educated to relocate. 3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; main |
| 2018-01-16 |
45 |
4-501.11 maintain equipment in good repair. observed light bulb missing underneath the hood. advised to replace. |
| 2018-01-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed beef rounds and tomato cooling incorrectly. cdi - educated t |
| 2017-07-27 |
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. observed wall joint in disrepair by 3 compartment sink. advised to repair. |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce not cooled after preparation and stored in cold holding well. refer to |
| 2017-07-27 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed pastrami op |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce out of temperature in the prep unit. cdi - educated about proper cold holding temperatures. educated to cool product down properly before storing in prep unit. refer t |
| 2017-02-27 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed product in |
| 2017-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat concentrate bag empty at the 3 comp sink dispenser. reading at 0 ppm. cdi - replaced with new quat concentrate bag in the dispenser. reading at 200 ppm. |
| 2017-02-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket at 0 ppm quat. 3-304.14(d) maintain dry wiping cloths and sanitizing rags |
| 2017-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce and tomato cooling in the walkin cooler tightly covered with plastic w |
| 2017-02-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tuna/chicken sala |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed lettuce out of temperature and the prep line. cdi - pulled lettuce to the freezer to cool down quickly; educated to cool product down uncovered before placing |
| 2016-08-09 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up in the drink nozzles at tea dispensers and soda machine. cdi - advised to pull off and send through a cleaning procedure: |
| 2016-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser at the front handsink with no papertowels. cid - provided paper towels to dispenser. |
| 2016-08-09 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontam |
| 2016-04-07 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed employee food on the counter top next to m |
| 2016-04-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee wash hands an |
| 2016-04-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer dispenser at the 3 compartment sink is dispensing quat at a low concentration, 50ppm. vr. cdi - advised facility to make their own solution for 3 comp sink and sanitizer b |
| 2016-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes at the prep line out of temp and product in the flip top/reach in cooler out of temp. refer to temp chart.. cdi - pulled tomatoes from prep line to cool down and disca |
| 2016-04-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed tomatoes in the walkin cooler out of temp because they were cooling down and co |
| 2016-04-07 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf facility does not have proper thin probe thermometer to check temperatures of product. vr |
| 2016-04-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets with a low concentration. quat is at 50 ppm. cdi - emptied solution and r |
| 2016-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed that flip top cooler/reach in unit is not working properly. facility has sufficient amount of space in walkin cooler, freezer, and refrigerators to hold food. advised to fix the cold unit. |
| 2015-08-14 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside stand up freezer) |
| 2015-08-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips available. |
| 2015-08-14 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation) |
| 2015-03-16 |
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 cooling in walk in and tightly covered with plastic wrap. ve |
| 2015-03-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food wearing watches. |
| 2015-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink by back door partially blocked by a display rack. cdi-through instruction. |
| 2015-03-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips on stack of cups located next to register. |
| 2015-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters throughout kitchen. |
| 2014-07-25 |
31 |
use proper cooling methods. (3-501.15) observed roast cooling on counter at 140f. employee stated that roasts are cooled to 100f, wrapped in plastic and placed in refrigeration. active cooling must take place once product reaches 135f. cool items vented o |
| 2014-07-25 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed cut tomatoes and shredded lettuce stored above 45f on cold prep line. items put on ice. vr for unit. |
| 2014-07-25 |
6 |
food employees shall clean their hands after engaging in activities that contaminate hands and before engaging in food preparation including working with clean equipment and exposed food. (2-301.14) observed employee sweeping and begin to prep food withou |
| 2014-07-25 |
2 |
the permit holder shall require employees to have knowledge and report to a pic about symptoms and illnesses that are transmissible through food. (2-201.11) pic and employees were unable to display knowledge of any symptoms or illnesses during inspection. |
| 2013-11-14 |
43 |
properly store single use articles. keep cups near register stored in plastic sleeves to prevent contamination. |
| 2013-11-14 |
34 |
thermometer for checking food temperatures shall be provided. pic could not determine location of food thermometer. |
| 2013-11-14 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on soda nozzles. cdi-cleaned.chemical sanitizer shall be at correct strength. observed chlorine sanitizer measuring 0ppm. cdi-remade to correct concentration. |
| 2013-11-14 |
1 |
facility shall have employee with mangerial control who is food safety certified. no food safety certified manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-11-05 |
1 |
facility shall have employee with managerial control who is food safety certified. no employee food safety ceritifed on site during inspection. no employee on site with food safety knowledge during part of inspection. points will be deducted jan 1, 2014. |
| 2013-11-05 |
6 |
properly wash hands after any activity that may contaminate hands. observed employee using computer and handling money and donning gloves without washing hands. cdi-through education. |
| 2013-11-05 |
13 |
properly store raw animal products to prevent contamination. observed raw beef stored above fully cooked chicken breasts in flip top unit. cdi-items discarded due to being out of temperature. educated. repeat |
| 2013-11-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed heavy build up on soda nozzles. vr. repeatchemical sanitizer shall be correct concentration. observed chlorine sanitzer in 3 compartment sink and buckets registering 0ppm. cdi-remade to cor |
| 2013-11-05 |
20 |
store tcs food cold at 45f or below. observed items on prep line such as lettuce and tomato stored above 45f. cdi-items put on ice. also observed items out of temperature on flip top sandwich unit. employee stated that items are stored in unit over night |
| 2013-11-05 |
21 |
properly date mark ready to eat, refrigerated, potentially hazardous items held more than 24 hours and no longer than 7 days. no date marking observed in facility. cdi-through education. repeat |
| 2013-11-05 |
4 |
properly store employee drinks. observed several employee drinks stored improperly throughout kitchen. cdi-drinks moved. repeat |
| 2013-11-05 |
39 |
store sanitizer buckets off the floor. observed buckets stored on the floor. repeat |
| 2013-11-05 |
40 |
raw vegetables shall be thoroughly washed before being cut. observed tomatoes being cut without washing prior. tomatoes are used in ready to eat form. employee stated they did not not know if tomatoes are pre-washed are not. ehs unable to determine if tom |
| 2013-11-05 |
43 |
properly store clean utensils and single service items. observed boxes of single service and box of chips stored on floor. store at least 6 inches off the floor. repeat |
| 2013-11-05 |
45 |
equipment shall be in good repair. observed flip top unit and open sandwich line unit not operating properly. both units holding above 45f. repair. |
| 2013-11-05 |
35 |
properly label foods for customer self service. observed cookies on counter for customer self service unlabeled. items need label of ingredients, major allergens and name of facility/address. see 3-602.11 for more information. |
| 2013-04-15 |
1 |
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 proficiency of required information through passing a t |
| 2013-04-15 |
4 |
properly store employee drinks (2-401.11) observed two employee drinks stored on counter tops. no potential for contamination of food/utensils. |
| 2013-04-15 |
13 |
properly store foods according to final cook temperature. (3-302.11) observed raw beef stored above cooked chicken in cold hold drawers. cdi-rearranged. |
| 2013-04-15 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed heavy build up on soda nozzles. cdi-taken to be cleaned. |
| 2013-04-15 |
20 |
keep tcs foods cold at 45f or below. (3-501.16) observed cut tomatoes above 45f. all other items at correct temperature. cdi-pan of tomatoes taken to walk in cooler. |
| 2013-04-15 |
13 |
protect food from contamination. (3-304.11) observed items such as meat; peppers and cucumbers stored uncovered and below a unit with potential for dripping condensation. cdi-items covered. |
| 2013-04-15 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor (3-304.14) observed sanitizer buckets stored on the floor. |
| 2013-04-15 |
43 |
properly store equipment and utensils. (4-903.11) observed items stored on the floor such as boxes of linens; mayonnaise and oil/vinegar bottles. store cups in protective plastic sleeves at register to prevent contamination. |
| 2013-04-15 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (5-501.17) only an uncovered trash can at door provided in womens restroom. |
| 2013-04-15 |
54 |
intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (6-501.14) clean vent over dry storage. |
| 2013-04-15 |
21 |
properly date mark tcs; ready to eat; refrigerated foods. (3-501.17) some items in need of date label such as tuna salad and roast beef that are held more than 24 hours. cdi through education. |
| 2012-11-08 |
2 |
2-103.11 m) 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 fo |
| 2012-11-08 |
54 |
6-501.14 a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. clean heavy dust build up from vents above 3 compartment sink. |
| 2012-11-08 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial for |
| 2012-11-08 |
21 |
3-501.17 refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on |
| 2012-11-08 |
20 |
3-501.16 potentially hazardous food shall be held cold at 45f or below.observed phf in deli display case hovering at 45-47f. pic states it was being opened frequently during lunch rush. advised to have unit turned down so that correct temperature can be h |
| 2012-11-08 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed pans with food debris stored as clean and build up on soda nozzle. all taken to be re-washed. if used with potentially hazardous food (time/temperatur |
| 2012-11-08 |
6 |
2-301.14 employees shall wash hands: a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified |
| 2012-11-08 |
6 |
(b) food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) rinse under clean; running warm water; p (2) apply an |
| 2012-11-08 |
1 |
2-102.12 (a) 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 proficiency of required information throug |