| Violation Date |
Code |
Description |
| 2018-12-26 |
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 cracked tile at canwash. |
| 2018-12-26 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed backflow device needed where hose stays connected in can wash. 10 day verification required. -0 points- |
| 2018-12-26 |
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 lettuce and tomatoes cooling tightly covered with plastic with lids on . |
| 2018-12-26 |
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 lettuce , spinach , and tomatoes cooling at insufficient rate to meet cooling parameters. cdi discussed changes to cooling |
| 2018-06-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over area where cookies are stored-cdi-drink placed on bottom shelf |
| 2018-06-18 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf-thermometers on prep units up front reading 52-53. ambient air temperature was measuring 34 |
| 2018-06-18 |
38 |
2-402.11 effectiveness-hair restraints - c-observed one employee preparing food without a hair restarint- cdi-restraint was placed on her head |
| 2018-06-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf-pic not present |
| 2018-06-18 |
45 |
4-501.11 maintain equipment in good repair. regrout over 3 comp sink. shelving over 3 comp sink to be replaced-rusted. bottom of counter under the front line hand sing to be in good repair and |
| 2018-06-18 |
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. cleaning of walls and cracked tile on can wash |
| 2018-06-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups overstacked on near the cash register. sleeves need to ensure the lip of the cup is protected. |
| 2017-07-26 |
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 some areas on the frp walls in need of cleaning. |
| 2017-07-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed spray arm of the three compartment sink repaired with tape. ensure that a proper repair or replacement is provided. due to the minor nature of this violation, no repeat points deducted. |
| 2017-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed very slight damage to some cabinet doors and racks in the facility. |
| 2017-07-26 |
43 |
observed bagged container of straws stored under the prepline handsink piping. items were moved to an adjacent area where drips or spillage from sewer lines would not affect the items.4-903.12 do not store single-use and single-service articles in toilet |
| 2017-07-26 |
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 green peppers stored on the floor of the walk in cooler. item placed on a storage rack during inspection. |
| 2017-01-27 |
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 hole in womens restroom tile, and several light fixtures in disrepair |
| 2017-01-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed main 3 compartment sink faucet not functioning. spray arm is able to function in its stead, and capable of dispensing required hot water. |
| 2017-01-27 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p ehs questioned an employee on reportable diseases/symptoms. employee was able to give correct answers on symptoms but was not able to name all diseases. emp |
| 2017-01-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present at time of inspection. general manager nedal arrived during inspection. certified person must be present at all times to ensure |
| 2016-07-27 |
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 of food debris on shelving in walk in and under handwash cabinet. |
| 2016-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of diced chicken, steak and teriyaki chicken holding above 45 degrees 3 trays of each observed for each item . all items underneath maintaining below 45 degrees. |
| 2016-01-26 |
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 of reach in cooler in front of store. shelving in walk in observed with small amount of food debris and in need of cleani |
| 2016-01-26 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed hoses on can wash with no back flow prevention devices. |
| 2015-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bowls and holding containers above 3 comp sink. |
| 2015-10-27 |
33 |
3-501.13 use approved thawing methods. observed grilled chicken pieces thawing in sink with no running water and not fully submerged. |
| 2015-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed teriyaki chicken, steak, and buffolo chicken overstacked in prep unit and holding above 45f. cdi items moved to walk in unit to cool. repeat. |
| 2015-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers and tomatoe slicer soiled with debris. cdi items moved to sink for cleaning. repeat. |
| 2015-04-14 |
37 |
3-305.12 food may not be stored under sewer or water lines. observed different dressing packets stored below front hand sink pipes. |
| 2015-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed grilled chicken, grilled chicken pieces, steak, teriyaki chicken, pepperoni slices, bologne, and turkey overstacked in prep tops and holding above 45f. cdi top out of temp item |
| 2015-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soda nozzles with black debris. cdi nozzles moved for cleaning. |
| 2015-04-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic with certification not available during inspection. repeat. |
| 2014-09-05 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with ceritification not available during inspection and return at the end of inspection. repeat. |
| 2014-09-05 |
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 spray bottle at 0ppm. cdi bottle refilled to proper concentr |
| 2014-09-05 |
31 |
3-501.15 cooling methods - pf. 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 container of tuna in tighlty covered conta |
| 2014-04-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be protected by storing food 6 inches above the floor. observed tomatoes on cooler floor, . cdi items moved.3-305.12 food storage, prohibited areas - c. food may not be store |
| 2014-04-23 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with the common name of the chemical. observed unlabeled bottle of degreaser. cdi bottle labeled. |
| 2014-04-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwashing sinks shall be maintained to be accessible at all times by employees. observed mats stored in handsink. cdi items moved.6-301.12 hand drying provision - pf. each handwashing sin |
| 2014-04-23 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees about reportable illnesses, symptoms, and exposure. observed no signed copies on site and no one aware of health policy. cdi all employees read health policy and signed off. |
| 2014-04-23 |
1 |
2-102.12 certified food protection manager - c. person supervisory control shall have ansi accredited certification and be available during all hours of operation. observed pic with certification not available during insepction, and return at end of inspe |
| 2013-07-19 |
1 |
ansi accredited person in charge must be present for credit to be received. cdi by instruction. two point deduction begins 2014. |
| 2013-01-29 |
14 |
observed the sanitizer dispenser is dispensing unevenly due to air getting in the line. keep adjusted to make sure it is dispensing at 200 ppm or greater. recommending making the sanitizer in the sink before filling the bottles as the air can cause a bo |
| 2013-01-29 |
4 |
store employee drinks to prevent possible contamination. observed an employee smart water bottle sitting on a box of tomato's. cdi. drink moved. |
| 2013-01-29 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed the facility did not have an employee health policy in place. cdi by instruction. facility m |
| 2013-01-29 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge was not certified. the certification on the wall was for |