| Violation Date |
Code |
Description |
| 2018-09-12 |
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 |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at walkin cooler. observed oven leaking in kitchen. advised to repair. |
| 2018-09-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. cdi - educated to store sanitizer buckets off of the floor. relocated buckets. |
| 2018-09-12 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed sushi chef stores knife in quat sanitizer bucket, then wipes knife off before slicing sushi. cdi - educated to wash, rinse, sanitize, and air dry every 4 hrs. educated that sanit |
| 2018-09-12 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. observed an improper label for the blue berry muffins. advised |
| 2018-09-12 |
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 milk opened |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the temperature danger zone on the buffet line. cdi - emailed tphc procedures to facility to place product on time control. product will be held from 10am - 2pm. |
| 2018-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed sticker residue still on containers. advised to soak in hot soapy water before sending through dish machine. cdi - cleaned off and |
| 2018-06-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed vegetables stored directly above ready-to-eat products in walk-in cooler. cdi items properly rearranged. |
| 2018-06-26 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed dish machine not reaching proper final rinse temperature. cdi 3 compartment sink prepared. maintenance contacted. verification required.4-601.11(a) equipment |
| 2018-06-26 |
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 multiple whole chickens placed in walk-in cooler on 6/25/18; product above 45f. see temperature chart for temperature obse |
| 2018-06-26 |
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 multiple whole chickens in plastic containers tightly covered all above 4 |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed 2 door reach-in salad cooler not maintaining products below 45f. observed heavily rusted shelves in reach-in deli cooler. |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting debris in several areas of equipment; gaskets, shelves of equipment, prep tables, etc. |
| 2018-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2018-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed items in the temperature danger zone at the hot holding section of the buffet line. cdi - put all items on buffet line on time control. effective immediately |
| 2018-03-29 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2018-03-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink in the kitchen. cdi - pic provided papertowels to the dispenser. |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of display plate with debris on plate. cdi - educated to keep food contact surfaces clean. brought dish to the dish machine for |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature at the buffet line. refer to temperature chart. cdi - facility still has old time procedural papers and time papers. immediately placed all items on |
| 2018-03-29 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in a standing water bath. cdi - drained water. pic understands to thaw under cooking, refrigeration, or running water. |
| 2018-03-29 |
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 two knives stored i |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed one torn gasket at the juice bar refrigerator. advised to repair. |
| 2018-03-29 |
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 |
| 2018-03-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed one item without a date label on product. cdi - placed a date label on the item. |
| 2017-12-13 |
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 that the facility is not f |
| 2017-12-13 |
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 |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at walkin cooler door and reach in unit at the wheat grass reach in unit. |
| 2017-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor underneath the handsink at the deli display area. cdi - educated to store sanitizer bucket off the floor. relocated the sanitizer buck |
| 2017-12-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed no consumer advisory for the beef round sandwich product in the display case. the beef round is not a f |
| 2017-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pizza in the temperature danger zone at the pizza station. observed chicken in the temperature danger zone at the hot holding in the buffet. refer to temperature chart. cdi - |
| 2017-12-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed that the hot water never reached 100f at the handsink next to the grill. vr |
| 2017-12-13 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.- |
| 2017-09-22 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed tcs product on buffet line out of temperature. refer to temperature chart. cdi - placing all tcs products on buffet line on time control. educated pic about t |
| 2017-09-22 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed the handsink in the dishpit blocked by trashcan. cdi - moved trashcan. 6-301.12 provide paper towels or approved alternative for hand dryi |
| 2017-09-22 |
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 commerciall |
| 2017-09-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout the kitchen. advised to keep kitchen free from pests. |
| 2017-09-22 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. repeat violation. observed pressure guage not working for the |
| 2017-09-22 |
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 |
| 2017-09-22 |
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 paper towel dispenser at the handsink for the deli display area not working. |
| 2017-04-13 |
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 |
| 2017-04-13 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed the pressure meter on the hot water dish machine not |
| 2017-04-13 |
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 rags not stored in the sanitizer bucket. observed sanitizer bucket at a concentra |
| 2017-04-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed roast beef in display case offered to customers undercooked with no consumer advisory. facility cooks r |
| 2017-04-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed napa cabbage with chicken in the walkin cooler cooked on 4.12.17 with an incorrect date label |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad overstacked in the buffet and out of temperature. refer to temperaure chart. cdi - advised to remove excess product; advised to place pan all the way inside the c |
| 2017-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rotisserie chicken out of temperature in the hot holding case. refer to temperature chart. cdi - pic states that facility only holds product for 4 hrs, then restocks the hot c |
| 2017-04-13 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2016-12-07 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed sanitizer bucket in the front handsink. cdi - removed bucket and advised to keep sink basins clear. |
| 2016-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac n cheese out of temperature in the hot holding box. cdi - removed product and reheated in the oven. advised to use thermometers more often. |
| 2016-12-07 |
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 comercial p |
| 2016-12-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed new product, roast beef, in the display case. employees cook roast to 125-130f for 40 min. that time/te |
| 2016-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. please be aware of overstacking product in the flip top units (one product, corned beef). please be aw |
| 2016-12-07 |
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 below 100 ppm. advsied to wet rag with sanitzier before placing into buc |
| 2016-12-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups on display in the coffee section not protected from contamination. |
| 2016-12-07 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed the hot water sanitizer dish machine sanitizing pr |
| 2016-12-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed insects in the kitchen flying around food. advised to provide more safe pest controling methods. |
| 2016-09-27 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf repeat violation. observed sushi chef not filling out time/temp logs in accordance for the haccp p |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed that products are out of temperature. refer to temperature chart. cdi - the product in the flip top cooler were out of temperature too long, so food was disca |
| 2016-09-27 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink with brush pad, sponge, and knife in the sink basin as if items are being cleaned in the sink. cdi - removed items from the sink and reminded that handwashing sinks |
| 2016-06-09 |
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 sushi chef washing han |
| 2016-06-09 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p repeat violation observed that food employees still do not understand that the juicing equipme |
| 2016-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed that the eggs were at proper temperature and that the potatoes were not at proper temperature. refer to temperature chart. advised to keep a lid on product and turn hot holding |
| 2016-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed that only one product was out of temperature in the display case. the kale being out of temperature is more of a procedural issue than the unit being down . o |
| 2016-06-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed that sushi chef is not properly filling in the temperature log for brown rice. vr |
| 2016-06-09 |
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. repeat violation observed that sanitizer rags are stored out of the sanitizer buckets. also, observ |
| 2016-06-09 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed that single use articles such as to go boxes at the buf |
| 2016-06-09 |
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 |
| 2016-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the meat slicer area. observed a fly at the pizza flip top cooler. |
| 2016-03-17 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed wheat grass juicer not being cleaned every 4 hrs. observed that the other juicer that |
| 2016-03-17 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no food protection manager on site during the hours of |
| 2016-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many products in cold holding not in proper temperature. refer to temp chart. cdi - removed products from 'cold holding' and placed on sheet pans and placed products in freezer |
| 2016-03-17 |
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 products prepared today with thick ingredients (chicken salad, etc) were not i |
| 2016-03-17 |
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 a quat sanitizer solution at a weak concentration. 3-304.14(d) maintain dry wiping cloths |
| 2016-03-17 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed no quat test strips. vr |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. repeat violation. observed dirty gaskets throughout |
| 2015-12-30 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed cardboard on the storag |
| 2015-12-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink in the bakery section. cdi - provided paper towles to the dispenser.6-301.14 post a handwash sign at each handsink. observ |
| 2015-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf prroducts. observed boiled eggs, cheese and pico all stored on buffet line measuring 51-55 degrees f. cdi all p |
| 2015-07-22 |
36 |
(general comment)6-501.111 controlling pests - pf; keep facility free of pest. observed flies thoughout facility. |
| 2015-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; keep food contact surfaces cleaned and sanitized; observed numerous containers underneath prep tables collecting food debris in need of cleaning. cdi all containers |
| 2015-07-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean. observed inside bottom surfaces of reach-in cooler units collecting debris in need of cleaning; observed handles to bu |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean mineral/grease build up on dish machine and 3 compartment sink in dish area. |
| 2015-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed cutting boards in sandwich/pizza area stained and gouged.observed hot water sanitizing dish machine gauge reading under 180f for final rinse on digital gauge. according to data plates, final rinse tempe |
| 2015-03-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. also observed dead fly on gallon of milk in smoothie/juice cooler. |
| 2015-03-20 |
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. -pf observed items packaged fo |
| 2015-03-20 |
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 two open chubs of deli turkey without a date label. also observed open containers of milk in smoothie area without any date marking |
| 2015-03-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sink in womens restroom not reaching 100f. vr. |
| 2015-03-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed empty employee coffee mug stored in sushi prep sink. no active food prep occurring at the time. |
| 2014-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sushi in display case above 45f due to being placed in case before cooling properly. sushi was placed in case an hour prior. temperature of case reading 37f. cdi-sushi placed in |
| 2014-12-16 |
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 after preparing items, cool in blast chiller or uncovered in walk in cooler to coo |
| 2014-12-16 |
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 items used for filling display case such as chicken salads, pasta salads, etc at 44-46f in wa |
| 2014-12-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained and deeply grooved cutting boards at sandwich and pizza make prep units. replace. |
| 2014-12-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. |
| 2014-07-29 |
53 |
physical facilities shall be kept clean. (6-501.12) cleaning needed on walls in dish machine area and clean build up from hand sinks. |
| 2014-07-29 |
40 |
properly wash produce before consumption. (3-302.15) pic stated that he is unsure if wheat grass is pre-washed. according to package label, wheatgrass needs to be rinsed before use. |
| 2014-07-29 |
36 |
facility shall be free of pests. (6-501.111) observed a large amount of flies throughout facility. |
| 2014-07-29 |
35 |
properly label food packaged by facility. (3-602.11) observed a sandwich packaged by facility with an abbreviated ingredient list for bread. all ingredients must be listed. |
| 2014-07-29 |
31 |
use proper cooling methods. (3-501.15) observed cooked chicken cooling in small cooler tightly covered. ambient air temperature of cooler not sufficient to cool product down quickly. also vent items while cooling. cdi-chicken placed in blast chiller. |
| 2014-07-29 |
19 |
store tcs food hot at 135f or above. (3-501.16) observed breakfast sandwiches held on hot bar below 135f. also observed soups ranging from 110-145f. cdi-soups stirred to ensure all product is correct temperature throughout and breakfast sandwiches discard |
| 2014-04-29 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed several different tcs ingredients used for cold foods held well above 45f on counters and in prep sink. items were out for preparation but did not witness active preparation. store tcs foods/ingredi |
| 2014-04-29 |
8 |
hand sinks shall be equipped with disposable towels or other means of drying hands. (6-301.12) no paper towels at hand sink. cdi-towels provided. |
| 2014-04-29 |
36 |
facility shall be.free of pests/insects. (6-501.111) observed large amount of gnats in dish washing area. pic stated that facility is on flying insect program with their pest control company. advised that drains may need a treatment. |
| 2013-11-12 |
31 |
use proper cooling methods for cooling foods. observed chicken salad cooling in display case. explained to pic that display case is only to hold temperature and not for cooling down. pic stated that items are usually put into blast chiller before. |
| 2013-11-12 |
21 |
properly date mark ready to eat, refrigerated, potentially hazardous food held longer than 24 hours and no longer than 7 days. observed items without date mark such as deli meat, hot items cooled down in walk in from night prior, and some refrigerated gra |
| 2013-11-12 |
19 |
store tcs. food hot at 135f or higher. observed breakfast bagel sandwiches stored below 135f. cdi-discarded. |
| 2013-11-12 |
8 |
hand sinks shall be used for hand washing purposes only. observed items such as a bucket of sanitizer and boxes of clean gloves stored in hand sinks. cdi-items removed. |
| 2013-11-12 |
4 |
properly store employee drinks. observed employee drink stored on counter while food was being prepped. cdi-discarded. |
| 2013-08-14 |
14 |
food contact surfaces shall be clean to sight and touch. observed large amount of pans with food debris stored as cleaned. cdi-taken to be washed. |
| 2013-08-14 |
21 |
properly date mark tcs, ready to eat, refrigerated food held more than 24 hours and no more than 7 days. observed several items left over from day before with no date labels. cdi-labeled. |
| 2013-08-14 |
1 |
facility must have manager who is food safety certified. no food safety certified manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-08-14 |
27 |
facililty needs variance for sushi rice. no steps have been taken to start process of applying for variance. points will be deducted if process not started by next inspection. |
| 2013-08-14 |
47 |
non food contact surfaces shall be clean. clean fan covers in walk in cooler. |
| 2013-08-14 |
37 |
food shall be protected from contamination during storage, preparation etc. observed employee thawing sushi fish in hand sink. all dry ingredients shall be in sealed bags or containers. |
| 2013-08-14 |
43 |
properly store single service items. observed cups stored uncovered and unprotected from customer contamination at juice bar. keep mouth contact surfaces of cups covered to prevent contamination. |
| 2013-08-14 |
30 |
facililty needs variance for sushi rice. no steps have been taken to sart process of applying for variance. points will be deducted if process not started by next inspection. |
| 2013-05-13 |
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 |
| 2013-05-13 |
4 |
properly store employee beverages. (2-401.11) observed employee drinks stored above clean utensils such as cutting boards and spits. |
| 2013-05-13 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed a few soiled utensils stored as clean. taken to be washed. |
| 2013-05-13 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed butter and turkey meatballs stored above 45f in cold holding display unit. pic explained that butter is left out to soften for sandwiches and turkey meatballs were inadvertently placed into display |
| 2013-05-13 |
21 |
properly date mark ready to eat; refrigerated; tcs food held more than 24 hours. (3-501.17) observed a couple items without date mark. points will be deducted for future violations. |
| 2013-05-13 |
19 |
store tcs food hot at 135f or higher. (3-501.16) observed rotisserie chicken and pizza hot held below 135f. cdi-reheated. |
| 2013-05-13 |
30 |
variance needed for sushi rice (8-103.11) gave information to pic. |
| 2013-05-13 |
36 |
the premises shall be maintained free of insects; rodents; and other pests (6-501.111) observed presence of flies in kitchen. |
| 2013-05-13 |
42 |
air dry utensils properly. (4-901.11) observed dishes wet stacked. |
| 2013-05-13 |
27 |
variance needed for sushi rice (3-502.11) gave information to pic. |
| 2013-03-22 |
27 |
a food establishment shall obtain a variance from the regulatory authority before: pfc) using food additives or adding components such as vinegar: pf (3-502.11) variance needed for sushi rice. application and handouts given to pic. |
| 2013-03-22 |
4 |
keep personal beverages and food away from food prep areas (2-401.11) observed employee beverage stored on prep surface beside food for facility. |
| 2013-03-22 |
13 |
keep foods covered to prevent contamination unless they are in the process of being cooled. (3-302.11). observed a few uncoverd foods in the walk in cooler which were cooled last night and should have been covered first thing this morning. |
| 2013-03-22 |
1 |
all pic must be certified before january 1; 2014. (2-102.12) no certified food protection manager on site. |
| 2013-03-22 |
19 |
hold hot tcs foods at or above 135f. (3-501.16) observed hot buffet line holding egg sandwiches at 116f-118f. sandwiches reheated. |
| 2013-03-22 |
30 |
facility must submit for and comply with variance requirements for the acidification of rice to render it non tcs. handouts and application given. more information to follow. |
| 2013-03-22 |
39 |
store rags in sanitizer and store buckets of sanitizer off the floor (3-304.14) |
| 2013-03-22 |
37 |
do not store food on the floor. (3-305.11) observed containers of muffin mix stored on floor of bakery walk in cooler. |
| 2013-03-22 |
42 |
air dry clean equipemtnt/utensils. (4-901.11) observed several pans wet stacked. |
| 2013-03-22 |
54 |
) lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. (6-305.11) observed employee phone stored on prep surface while employees prepared food. |
| 2013-03-22 |
33 |
properly thaw foods (3-501.13) observed bag of frozen soup thawing in standing water in sink. |
| 2012-12-10 |
11 |
3-202.15 food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pfobserved dented can. can put in separate area so as not to be used. |
| 2012-12-10 |
47 |
4-601.11 c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debrisheavy dust build up on fan covers in walk in cooler. |
| 2012-12-10 |
37 |
3-305.11 store dry goods to prevent contamination.observed numerous dry ingredients stored and wrapped with plastic wrap. store in lidded containers or resealable bags to prevent pest infestation. |
| 2012-12-10 |
30 |
8-103.11 before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the |
| 2012-12-10 |
27 |
3-502.11 a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pfc) using food additives or adding components such as vinegar: pfvariance needed for adding vinegar to sushi rice. |
| 2012-12-10 |
23 |
3-603.11 (b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods |
| 2012-12-10 |
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 |
| 2012-12-10 |
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 through |