| Violation Date |
Code |
Description |
| 2018-12-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the women's restroom. |
| 2018-12-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed a rubber spatula with frayed rubber. product was discarded. |
| 2018-12-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a thermometer probe that had not been in use with dried sauce on the probe. cdi- item was recleaned. 4-601.11(a) equipment food contact surface |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation inside single-use drink lid storage containers near tea pitchers. |
| 2018-04-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some meatballs hot holding below 135f in the steam well (see chart). cdi- product was reheated to above 165f in microwave. |
| 2018-04-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a thermometer probe with food debris on it while not in use. cdi- items was recleaned. |
| 2017-07-05 |
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 sticky residue on floor of back portion of facil |
| 2017-07-05 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed damaged drain plug on dumpster in back of facility. contact property manager for replacement. |
| 2017-07-05 |
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 spice shakers on make line unlabelled. |
| 2017-07-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed no written employee health policies in facility during inspection. employees remembered signing the form, but could not locate it. cdi: provided empl |
| 2017-01-23 |
6 |
2-301.14 when to wash - p - observed employee touching cell phone then donning gloves without washing hands. cdi- employee corrected. washed hands properly. |
| 2017-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs left in hot holding container reading 119-129f. cdi- items discarded. |
| 2017-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed pepperoni (50f), salami (51f), and turkey (47f) out of temperature compliance. cdi- items discarded. ensure temperature compliance is met at all times. recommend chec |
| 2017-01-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0pts - observed wash and rinse vats soiled with visible food debris. ensure vats are maintained clean. |
| 2017-01-23 |
41 |
3-304.12 in-use utensils, between-use storage - c - 0 pts - observed knives and scoops stored in areas with minor food debris build up. use a barrier to prevent contamination (deli paper). observed one scoop handle stored in philly steak meat. |
| 2016-07-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. discontinue storing personal items on, above, or with food or food items. repeat |
| 2016-07-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed one side of the prep line cooler at 50f ambient air temperature. |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food on one side of the line above 45 f due to the cooler not working properly. cdi- placed on tphc until the unit is repaired. unit was reported for repairs by the pic. |
| 2016-07-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a spray bottle stored inside the hand sink. cdi- removed. |
| 2016-01-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. clean sink in men's room. |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside reach in cooler(bottom). |
| 2016-01-29 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2016-01-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. discontinue storing personal items on, above, or with food or food items. |
| 2015-08-14 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. discontinue storing single service items under hand sink plumbing or next to trash cans under counters. |
| 2015-08-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: locate or provide. verification needed. |
| 2015-08-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-02-18 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf minor residue build up inside tea nozzles. cdi - nozzles were removed and cleaned during the inspection. |
| 2015-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf frozen roast beef thawing under running water in hand sink. cdi - roast beef relocated. |
| 2015-02-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this becam a 2 point deduction january 1st, 2014. |
| 2014-10-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employee was able |
| 2014-10-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed quat sanitizer spray bottle between 0-100ppm. cdi - refilled at 300 ppm at the 3omcpatment sink. |
| 2014-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink in the front part of the kitchen. cdi. |
| 2014-10-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed workers said no one was in charge as the manager does not work on friday. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one present |
| 2014-01-10 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2014-01-10 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed employee water bottle stored above food being prepped; prep |
| 2014-01-10 |
8 |
6-301.12 hand drying provisionrules require all hand sinks be stoked with hand drying provisions at all times. observed ladies restroom had no hand toweels in dispenser |
| 2014-01-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-01-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed a few utensils stored as clean that were soiled. cdi- removed to cle |
| 2013-07-12 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager.observed pic did not have food safety certification. cdi- through instruction |
| 2013-07-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed soda nozzles wtih food debris accumulation. cdi- removed and cleaned |
| 2013-07-12 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-03-04 |
34 |
4-302.12-food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. observed no thermometer in reach-in up front. |
| 2013-03-04 |
26 |
7-201.11-ensure proper chemical storage. observed a spray bottle of degreaser stored on prep sink drainboard. cdi-degreaser was moved to the chemical shelf. |
| 2013-03-04 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue in bottom of reach-in coolers. |
| 2013-03-04 |
1 |
2-102.12-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. observed no certified food protection manager. instructio |