| Violation Date |
Code |
Description |
| 2018-12-04 |
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 countertop at coffee station peeling and cracked. observed parts of counter to |
| 2018-12-04 |
49 |
5-203.13 service sink - c observed mop sink with no faucet and therefore not functioning.5-204.12 backflow prevention device, location - c observed no back flow device on mop sink. |
| 2018-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottoms of reach in cooler and reach in freezer with food debris. observed bottoms of cabinets in need of cleaning. |
| 2018-12-04 |
45 |
4-402.12 fixed equipment, elevation or sealing - c observed handsink in need of recaulking to wall in kitchen. |
| 2018-12-04 |
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 over stacked at coffee bar and at ordering area. cup lips are exposed. repeat violation |
| 2018-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters in front area. |
| 2018-12-04 |
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 with unapproved jewelry. |
| 2018-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed personal items stored comingled with and over coffee beans. observed ground coffee stored under drain line for dump sink. cdi: co |
| 2018-12-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed windex stored over food items in back kitchen. cdi: relocated chemical. |
| 2018-12-04 |
8 |
5-202.12 handwashing sinks, installation - pf observed no cold water at back kitchen handsink. handsink has water at 123f. at 120f, there is a burn hazard. ensure both hot and cold water is provided at all handsinks. verification required 6-301.12 provide |
| 2018-01-26 |
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 all handwashes observed today involved no use of a barrier to turn off the faucet. cdi: employees |
| 2018-01-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels located at handsink in kitchen. papertowels were stored at prep area. cdi: towels relocated. |
| 2018-01-26 |
10 |
3-202.11 temperature - p,pf observed shredded cheese delivered this morning at 50f. all items in cooler from overnight are 41f or below. cdi: product reached 45f by end of inspection. |
| 2018-01-26 |
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 egg white bites cooling in reach in cooler at a rate of 0f/min. observed egg white bites and bistro pastries cooling in disp |
| 2018-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed cold hold display case to be holding food above 45f. observed current air temperature according to thermometer to be 53f. verification required |
| 2018-01-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed styrofoam cups stored with cup lips exposed. ensure cup lips are protected from contamination. |
| 2018-01-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed counter top at coffee station in severe disrepair. parts are held together with |
| 2018-01-26 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed that facility is cooling egg white bites, bistro pastries and sausage scones in a reach in cooler and slide door display case, |
| 2017-09-22 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. ensure bulbs over front workspaces are shatterproof. _6-305.11/6-501.110 designate and use an area for the orderly |
| 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 counter top at coffee station in severe disrepair. parts are held togehter wit |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed flip door to freezer with large crack, held together with duct tape. cdi: pic stated that a new door has been ordered. |
| 2017-09-22 |
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 butter and cream chees |
| 2017-03-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees handling food with no hair restraint. repeat violation |
| 2017-03-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed molding along cabinets to be missing. pic stated that they had to remove part of the bar to put a new reach in cooler in t |
| 2017-03-29 |
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 food items held on tphc wit |
| 2017-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink in reach in cooler stored on top shelf above and adjacent to customer food. cdi: education with pic to ensure that all emp |
| 2016-11-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p employee handled money at the register and moved straight to working wi |
| 2016-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over rte foods including milk in ric. cdi: items rearranged. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cheese stored on counter under no temperature control. pic stated that items are gone within two hours. pic advised to hold cream cheese on time. cdi: pic agreed to discar |
| 2016-11-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling and preparing food with no hair restraints. |
| 2016-11-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored throughout facility, primarily at barista station. pic directed to ensure that all wet cloths are stored in sanitizer. |
| 2016-11-18 |
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 according to tphc paperwork; butter, |
| 2016-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on coolers throughout facility. |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed syrups and fruits on bottom of rif. observed excessive ice build up on rif. |
| 2016-11-18 |
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 no back flow preventer at mop sink. verification required |
| 2016-11-18 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c observed missing tile at floor to cabinet juncture, under cup storage.6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. ob |
| 2016-11-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed ss cups stored within reach of customers with no barrier for protection. pic directed to leave cups in sleeves to protect cups. |
| 2016-06-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed front two reach in with no internal thermometer. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measu |
| 2016-06-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed manager on duty not ceritified food protection manager. repeat |
| 2016-06-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed rear handwash with no paper towels . cdi paper towels provided. repeat |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach bistro pastry and egg bistro pastry above 45 degrees . cdi placed on time temporarily products to be discarded at 4 hour mark. |
| 2016-06-01 |
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 brownies package |
| 2016-06-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in restrooms which are used by both sexes. -0 points- |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack where syrups stored on counter heavily soiled with debris. |
| 2016-06-01 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed broken prep unit in rear of facility used for storage needs to be removed or repaired. |
| 2016-06-01 |
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 wearing cloth and rubber bracelets. -0 points- |
| 2015-12-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at any of the handsinks in the kitchen. cdi paper towels provided. |
| 2015-12-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle food with gloves take orders and put on new gloves without handwashing. cdi hands washed. 2-301.15 only wash hands in handwashing sink.-pf. observed employee wa |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal containers and cutting board that were soiled with debris. cdi items moved to sink for cleaning. |
| 2015-12-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food protection certification. |
| 2015-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored throughout kitchen area on prep counters food storage racks and comingled with food for the facility. repeat. |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed butter and cream cheese, and skim milk in containers at room temeprature and cheese and omelets in an ice bath where products sat on top of ice. products must be submerged in i |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixer, hand held mixer, interior of reach in freezer, oven handles, microwave, interior of all reach in units, food cart, gaskets, and |
| 2015-12-17 |
42 |
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 handles of scoops stored in ice bins. |
| 2015-12-17 |
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. repair split gaskets throughout facility.6-502.12 floors, walls, ceilings including the |
| 2015-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep surface. |
| 2015-12-17 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c. observed clean side of drainboard soiled with debris. |
| 2015-06-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food and single service items on storage racks and reach in units. |
| 2015-06-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee go from register to put on gloves to prepare food. cdi hands washed and gloves donned. |
| 2015-06-18 |
8 |
6-301.14 post a handwash sign at each handsink. observed kitchen hand sinks without hand wash sign. cdi signs provided. |
| 2015-06-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2015-06-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups left uncovered. repeat.4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixwer, inside of reach in freezer, stand up freezer, gaskets, and food cart soiled with food debris. |
| 2015-06-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with pink debris. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed me |
| 2015-06-18 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employees without knowledge of the major illnesses and symptoms they should report. verification required. cdi left employee handout. |
| 2014-11-10 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c. 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffe cups left uncovered and exposed. |
| 2014-11-10 |
37 |
3-306.11 food display-preventing contamination by consumers - p. 3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed apples in front of register not protected or covered. cdi apples washed and covered with pla |
| 2014-11-10 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed glass cleaner labeled as sanitizer. cdi bottle emptied.7-204.11 sanitizers, criteria-chemicals - p. 7-204.11 p |
| 2014-11-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed facility store raw eggs over ready to eat foods. repeat. |
| 2014-11-10 |
8 |
6-301.12 hand drying provision - pf. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at both hand sinks. cdi paper towels provided. repeat.5-202.12 handwashing sinks, installation - pf. |
| 2014-11-10 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited food protection certification. repeat. |
| 2014-06-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed facility storing eggs over ready to eat foods. cdi eggs moved to bottom of reach in. repeat. |
| 2014-06-19 |
1 |
2-101.11 assignment . pic shall be designated and present during all hours of operation of facility. observed no pic employee stated everyone is in charge.2-102.12 certified food protection manager - c. pic shall have ansi acccredited certification as a f |
| 2014-06-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hands sinks shall be easily accesible for employees to wash hands. observed front and back sink filled with coffee, straws, sugar packets, and boxes. cdi items removed. repeat.6-301.12 hand |
| 2014-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. chlorine sanitizer shall be at 50-200ppm. observed bottle sanitizers at 0ppm. cdi sanitizer remade to proper concentration. |
| 2014-06-19 |
43 |
4-903.12 prohibitions - c. equipment, utensils, and single serve items shall not be stored under pipe lines. observed single served items stored under pipe line by front ice bin. |
| 2014-06-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contacgt surfaces shall be clean to prevent accumulation of debris. observed toaster with dust on top, and back freezer gaskets, racks and shelving |
| 2014-06-19 |
37 |
3-305.12 food storage, prohibited areas - c. food may not be stored under under pipe lines. observed protein and smoothie mixes stored under dump sink pipes. |
| 2013-08-20 |
34 |
facility does not have a stem thermometer for checking food temperatures. this violation must be corrected within 10 days. |
| 2013-08-20 |
26 |
maintain sanitizers at approved levels. observed sanitizer at >200 ppm chlorine. cdi - remade. |
| 2013-08-20 |
13 |
store raw foods beneath ready to eat food. observed raw shell eggs stored over ready to eat products in the 2 door refrigerator. cdi - moved. |
| 2013-08-20 |
8 |
hand sinks shall be used for handwashing only. observed the rear handwashing sink was being used for storage. cdi |
| 2013-08-20 |
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 today did not have any approved certifications. cdi by in |
| 2013-03-28 |
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 only person present was not certified. two point deduction begins 2014. |
| 2013-03-28 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. have in place by the next inspection. facility has not implemented a policy and no longer has the hando |
| 2013-03-28 |
13 |
store food in packages and covered containers. observed buckets of ice stored uncovered with one bucket stacked directly in another bucket. cdi. |
| 2013-03-28 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed individually packaged by the facility cream cheese c |
| 2013-03-28 |
45 |
repair non-working equipment such as single door refrigerator and the ice machine. |
| 2013-03-28 |
34 |
facility must have an appropriate thin diameter probe thermometer for measuring the temperature of food items such as eggs and sausage. cdi by instruction. facility only has a large thermometer larger than a standard spray bottle. |
| 2012-12-13 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. have in place by the next inspection. |
| 2012-12-13 |
34 |
facility must have an appropriate thermometer for measuring the temperature of food items such as eggs and sausage. cdi by instruction. |
| 2012-12-13 |
26 |
maintain sanitizer at the proper concentration levels. observed chlorine sanitizer >200 ppm. diluted 90% water; 10% existing solution to 100 ppm. cdi. |
| 2012-12-13 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed individually packaged by the facility cream cheese |
| 2012-12-13 |
20 |
maintain tcs (time/temperature control for safety) food at <45f. observed the two door refrigerator in the back of the restaurant holding milk; cream cheese; butter; ect at 52-60f. these items were jammed into other refrigerators and the owner was comin |
| 2012-12-13 |
13 |
food shall be stored in packages; covered containers; or wrappings. observed coffee beans in small containers stacked inside one each other with no separation or covers. |
| 2012-12-13 |
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 only person present was not certified. two point deduction begins 2014. |