| Violation Date |
Code |
Description |
| 2018-07-31 |
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 water damage tiles in restroom. make sure to keep in good repair and replace w |
| 2018-07-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards in need of being replaced. make sure to replace/resurface when cutting boards can no longer be cleaned/sanitized.4-101.19 |
| 2018-07-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraint during food preparation. cdi food employees placed on hair restraint. re |
| 2018-07-31 |
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 lettuce dated for 7/24. cdi product was discarded. |
| 2018-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch cold holding above 45 degrees. cdi product was discarded. repeat. verification required. |
| 2018-04-24 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed issues with employees effectively cleaning their hands, employees not properly cooking phf to correct temperatures, and food employees are properly sanitizing |
| 2018-04-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed open employee beverages being stored in reach in units over dressing and food ingredients. cdi drinks were relocated to bottom shelf where contamination would n |
| 2018-04-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -pat time of arrival to food establishment, observed food employee standing online rubbing eyes and touching eyeglasses while wearing gloves then turn around and continue with food preparation. |
| 2018-04-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf5-202.12 provide at least 100f water at handsinks. -pfobserved food employees dumping in the only hand sink in the kitchen; pic stated it was used for dumping. cdi proces |
| 2018-04-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce being stored over ready to eat foods. cdi reviewed storage order chart with pic and rearranged by e |
| 2018-04-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming off of grill less than 165 degrees then going into a hot holding pan which was holding around 140 degree |
| 2018-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch dressing cold holding above 45 degrees. cdi ranch was placed on ice bath for rapid cool down; due to ice bath not being effective at check point product was placed on temp |
| 2018-04-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved containers of eggs, lunch meat such as turkey and ham without date marking. cdi food establishment was able to date mark due to logs |
| 2018-04-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed dry food product toppings being stored on the floor. also observed food employee proceed to sweep floor spreading food debris and |
| 2018-04-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-04-24 |
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 utensils being stored in a container of water. make sure to store in wate |
| 2018-04-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean equipment and utensils being stored on rack with a dirty fan being stored over it. make sure to relocate to ensure |
| 2018-04-24 |
45 |
4-501.11 maintain equipment in good repair.observed split gasket on far reach in unit. make sure to repair. repeat points decreased, none taken due to incorrect siting on last inspection. 4-202.15 can openers - ccutting or piercing parts of can openers sh |
| 2018-04-24 |
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 minor food debris on walls. observed dusty fans |
| 2018-04-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open at time of inspection. make sure to keep closed to prevent insect or rodents from entering.*pic stated that there is air curtain; food employees will mak |
| 2017-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over flip top unit. cdi by removal of drink to proper storage location. |
| 2017-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers above three comp sink. |
| 2017-11-30 |
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 bottles of dressing with no labels. |
| 2017-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed badly chipping shelving in the kitchen area of facility. |
| 2017-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed package of employee food stored over food sold to customers. |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in gaskets of reach in coolers throughout facility. |
| 2017-06-22 |
33 |
3-501.13 use approved thawing methods. observed tuna steaks thawing in standing water in sink. cdi by letting the water run while thawing. |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chickpeas measuring at 47f. cdi by removal to cooler for rapid cooling. |
| 2017-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris on containers stored as clean. cdi by removal for recleaning. |
| 2016-07-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical bottles without labels on them. cdi- labels added. |
| 2016-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce containers along the open air coolers above 45f and one package of provolone cheese stored above the fill line of a flip top cooler container (see chart). cdi- lettuce |
| 2016-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several cleaned plastic containers with sticker residue on them. cdi- items set aside for recleaning.4-501.114 maintain sanitizer at correct concent |
| 2016-07-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf the facility was unable to produce a record of parasite destruction for the salmon that can be sold undercooked upon customer s |
| 2016-01-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one tea nozzle with debris accumulation on the inner portion of the nozzle. item was set aside for cleaning. |
| 2016-01-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken held on the stove with the burners set to low. the chicken was below 135f (see chart). cdi- chicken was reheated to above 165f (see chart). |
| 2016-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made ranch dressing stored in an ice bath at 60f. cdi- dressing was placed into the reach in cooler for rapid cooling. instructed pic to fully submerge dressing bottles |
| 2016-01-21 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed a first aid kit and petroleum jelly stored over clean linens and napkins on a storage shelf above the mop sink. cdi- storage rearranged. |
| 2016-01-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic stated the salmon will be cooked to customer specification. there is no consumer advisory on the printed or |
| 2015-07-21 |
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 cooked mushrooms at 43 f date marked 7-17. cdi- discarded |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brusheta cold holding at 49 f, beans at 47 f and cut leafy greens at 49 f. facility does not appear to have adequate refrigeation to cool. cdi-placed on tphc. |
| 2015-05-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed staff state there is no one in charge. observed no one with food safety manager training present. observed pic brian enter near end of inspection. pic brian stated he ahd not been in |
| 2015-05-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed glove changes without washing hands in between. repeat2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and u |
| 2015-05-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed gloves soiled and used to conduct food preparation tasks. observed food employee handle soiled surfaces with gloves on and return to food prep withou |
| 2015-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding at 133-136 f. cdi- heat turned up |
| 2015-05-19 |
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 brucheta, cut leafy greens , beans, hummus and deli turkey above 43 f at 5 days from prep da |
| 2015-05-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three working bottles of various cleaning solutions with no labeling. cdi labeled |
| 2015-05-19 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed facility has no walk in cooler, freezer or refrigeration adwquate for cooling. vr 3-501.15 quickly cool foods. use methods su |
| 2015-05-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen. |
| 2015-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed upright refrigerator may not be operating properly. |
| 2015-05-19 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution soiled. cdi- remade4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for sanitizer. |
| 2015-02-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic with food safety manager training not present at time of inspection.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic present not to |
| 2015-02-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee place container of raw chicken on cutting board then place fully cooked chicken on board to cut for a salad. cdi- instruction provided |
| 2015-02-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fct for chicken to be 158 f. facility par cooking chicken on grill placing in pan of water where held at 145-152 f, the |
| 2015-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens, spinach and sour cream sauce held on ineffective ice bath.cdi- placed on tphc; instruction given vr for compliance |
| 2015-02-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed mutiple glove changes without hand washing, not observed to ahve soiled hands in between. points not taken. cdi- instruction provided |
| 2015-02-18 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed food employee rinsing utensils in rinse compartment and placing in wash compartment in wash water |
| 2015-02-18 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.observed multiple broken tiles at can wash. |
| 2015-02-18 |
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 deli turkey date marked 2-11 and soup date marked 2-9. cdi- disacrded |
| 2014-08-06 |
46 |
4-501.19 maintain manual warewashing wash solution temperature at 110 f or hotter. observed food employeee washing pots in 100 f water with no dish machine onsite. cdi- water reheated |
| 2014-08-06 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment. observed all foods in refrigerator cold holding at 48 f or higher. cdi- removed to other cold hold units vr for repair |
| 2014-08-06 |
36 |
6-501.111 control pests onsite. observed multiple flies in facility kitchen. vr |
| 2014-08-06 |
31 |
3-501.15 cool tcs foods using approved and effective cooling methods. observed hb eggs at 54 f cooling in closed plastic containers under prep units. cdi- foods placed on tphc; instruction provided |
| 2014-08-06 |
16 |
3-401.11 pork shall be cooked to 145 f initially or approval for non-continuous cooking shall be obtained from mchd. observed cold held seared pork, raw in the middle. product searerd at other location at transported to facility. cdi- product discarded |
| 2014-08-06 |
10 |
3-202.11 tcs foods shall be received at properr temperatures. observed pic state the only explanation for multiple containers of food received this morning in multiple cold hold units to be out of temp was they were received out of temp and they did not |
| 2014-08-06 |
6 |
2-301.14 wash hands immediately before donning gloves. observed multiple food employees donning gloves without washing hands. cdi- instruction provided |
| 2014-08-06 |
4 |
2-401.11 employee beverages shall be storred below food/food contact surfaces. observed multiple covered employee beverages on food prep table and above washed tomatos. cdi- removed |
| 2013-12-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. a handwashing sink may not be used for purposes other than handwashing. observed employee rinsing cloth wipe in hand sink. cdi - corrected verbally. |
| 2013-12-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed several items not |
| 2013-12-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils before tight stacking. observed wet nested metal salad bowls andplastic food containers. then observed pic using paper towel to dry. items must air dry after sanitizing step. |
| 2013-12-26 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer needed for measuring temperatures of thin foods such as sliced cheese and cut leafy greens. observed nosuch thermometer. vr - verificaiton required. |
| 2013-05-15 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager on duty when inspector arrived. certified manager must be in place by january 1; 2014. |
| 2013-05-15 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed laptop computer and cell phone on shelf above prep cooler upon arrival. |
| 2013-05-15 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed stack of damp wiping cloths stored on the prep area countertop. |
| 2013-05-15 |
34 |
4-302.12. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. observed no thermometer available. pic will go buy one for use when reg |
| 2013-05-15 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on menu. repeat violation. pic stated that owner is working on that today. y |
| 2013-05-15 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at kitchen hand sink. |
| 2013-05-15 |
6 |
2-301.12. ensure that proper procedure is used for washing hands. hands must be washed in handsink; using warm running water and soap for at least 20 seconds; and dried with paper towel. observed employee rinse his hand in 3 comp sink rather than washing |
| 2013-05-15 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2012-12-04 |
14 |
maintain sanitizer at proper strength for sanitizing utensils at 3 comp sink. see 4-501.114. observed sanitizer measuring 0 ppm free chlorine (bleach water) at 3 comp sink. corrected by remaking to proper strength. |
| 2012-12-04 |
20 |
maintain tcs foods at or below 45f at all times. see 3-501.(a)(2)and(b). observed cut lettuce measuring 50f-60f. corrected by instruction. |
| 2012-12-04 |
21 |
date marking required for tcs rte foods which are held in facility for more than 24 hours. see 3-501.17. observed several items not properly date marked - hard boiled eggs; cut lettuce; tuna; cut tomatoes; some cheeses. corrected by instruction. |
| 2012-12-04 |
23 |
provide consumer advisory for animal foods served undercooked; such as steak cooked to order to place on salads. see 3-603.11. observed no consumer advisory in place. corrected by instruction. must be in place by next inspection. |
| 2012-12-04 |
4 |
don't leave personal beverages above customer food. see 2-401.11. observed full coffee cup belonging to employee located on shelf above prep cooler which was open and in use at the time. |
| 2012-12-04 |
39 |
store wiping cloths in container of sanitizer between uses. see 3-304.14. observed damp wiping cloths resting on cutting board. |
| 2012-12-04 |
42 |
air dry utensils after washing; rinsing; and sanitizing. see 4-901.11. observed employee towel drying metal salad mixing bowls. |
| 2012-12-04 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf see 7-102.11. observed unlabeled spray bottle o |
| 2012-12-04 |
1 |
pic must be certified before january 1; 2014. see 2-102.12. observed uncertified pic. |