| Violation Date |
Code |
Description |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan in kitchen with heavy dust accumulation. |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler not working. pic notified ehs during inspection that it was not working and there was no product in it. repeat violation previous issue corrected. 4-502.11(a) maintain utensils in good r |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in 0ppm chlorine solution. cdi: buckets refilled with properly concentrated liquid. |
| 2018-12-28 |
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 crepes cooling in reach in cooler while tightly covered. cdi: crepes divid |
| 2018-12-28 |
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 two batches of crepes in reach in cooler dated 12/21. cdi: crepes voluntarily discarded. |
| 2018-12-28 |
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 crepes cooling at a rate of .06f/min in reach in cooler during first part of cooling process. cdi: crepes moved to blast chi |
| 2018-03-05 |
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 ceiling vents throughout facility with dust accum |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walls, under counters, and some cabinet facings with heavy food buildup. |
| 2018-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed salad cooler flip top separating into two pieces. ensure door is repaired. |
| 2018-03-05 |
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 no written procedures on si |
| 2018-03-05 |
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 deli turkey pre-portioned in well fridge next to register with no date mark. pic stated that it was the same as the second containe |
| 2018-03-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfobserved employee was only able |
| 2017-09-28 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager onsite today. ehs talked with owner asaf on phone and he stated both he and his wife have serve safe. cfpm must be onsite at all times. pic had |
| 2017-09-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf repeat observed no employee health policy onsite today. owner stated on phone that signed employee health policies are kept on |
| 2017-09-28 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed spinach dated for 9/26 with rotting pieces that had an odor. cdi: employee voluntarily discarded spinach. |
| 2017-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed jelly-like build-up on top portion of the ice maker in the ice machine. cdi: employee stated ice machine will be thoroughly cleaned tonight. |
| 2017-09-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.4-903.12 prohibitions - c observed containers drying on a shelf stored below hand sink where ehs demonstrated splashing of utensil |
| 2017-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth buckets under front counter and under prep table at 0 ppm chlorine and 0 ppm quat.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor and in |
| 2017-09-28 |
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 wooden crepe spreaders being stored in room temperature water. |
| 2017-09-28 |
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 crepes cooling in reach-in cooler stacked, with lids. crepe temperatures r |
| 2017-03-24 |
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 spinach date marked for 3/16. cdi: item voluntarily discarded. observed turkey date marked 3/18 |
| 2017-03-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy on site. pic able to name some symptoms, but no illnesses. cdi: paper employee health polic |
| 2016-08-18 |
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 observed crepe batter being held on |
| 2016-04-25 |
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 tofu stored beyond the discard date ( 4/17) in the reach-in cooler. cdi-pic voluntarily dis |
| 2016-04-25 |
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 powdered sugar not labeled as required. cdi-product was labeled. |
| 2015-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in wiping cloth buckets reading 0ppm. observed sanitizer water cloudy with debris in water. |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey and shredded cheese placed on top of sneeze guard above flip-top cooler above 45f. cdi- food was voluntarily discarded.observed several foods in reach-in cooler above 45f |
| 2015-09-24 |
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 crepe spreading tool being held in water at 130f. cdi- tool and water w |
| 2015-02-20 |
41 |
3-304.12 in-use utensils, between-use storage - cuse proper methods to stored in-use utensils. observed crepe rack stored in ice water. observed spatulas in-use stored in soiled area below cooking equipment on shelf. repeat. |
| 2015-02-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pproivde proper consumer advisory on menu if eggs offered undercooked. observed operator state that they changed menu to scrambeled eggs bu |
| 2015-02-20 |
22 |
3-501.19 time as a public health control - p,pf\written procedures shall be prepared in advance and held on site when using time as a public health control. observed employees not able to find tilt procedures. cdi, operator voluntarily discarded crapes on |
| 2015-02-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 2 packages of bacon that stated keep refrigerated on pa |
| 2015-02-20 |
6 |
2-301.12 cleaning procedure - puse proper procedures to was hands. observed employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-02-20 |
4 |
2-401.11 eating, drinking, or using tobacco - cfood employees shall drink from a closed beverage container if handled to prevent contamination of equipment. observed an employee coffee stored on shelf above food prep area in kitchen. cdi, operator discard |
| 2015-02-20 |
1 |
2-102.12 certified food protection manager - cat least one person on site at all times shall be an ansi accredited certified food protection manager. observed nobody on site with certification. |
| 2014-08-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed batter with raw shell egg stored over coffee pitchers and butter in reach-in refrigerator. cdi, operat |
| 2014-08-06 |
22 |
3-501.19 time as a public health control - p,pfgeneral comment: written procedures must be prepared in advance and maintained on site when using time as a public health control. observed crepes and butter being held out of temperature control for 4 hours |
| 2014-08-06 |
26 |
7-102.11 common name-working containers - pfgeneral comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 bottle of all purpose degreaser not labeled in chemical storage area. cdi, operator labeled spray |
| 2014-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory by means of a disclosure and reminder statement. observed current consumer advisory con |
| 2014-08-06 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils in a clean, dry area, inside product with the handle up or in water above 135 degrees f. observed in-use crepe mixer utensils stored in water at 69 degrees f. |
| 2014-08-06 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed some food debris accumulating on gasket inside low reach-in refrigerator. |
| 2014-03-10 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several knives and spatulas wedged between prep table and soiled area of equipment. |
| 2014-03-10 |
35 |
3-302.12 food storage containers identified with common name of food - cgeneral comment: food storage containers storing dry food ingredients shall be labeled by common name of food. observed some containers labeled but 1 bulk flour container and 2 smalle |
| 2014-03-10 |
26 |
7-102.11 common name-working containers - pfworking containers of toxic substances shall be labeled by common name of substance. observed 2 spray bottles of window cleaner and a spray bottle of alcohol not labeled in low cabinet. |
| 2014-03-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f and below. observed lettuce recently prepared and placed |
| 2014-03-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f. observed premade crepes sitting on shelf at 74 degrees f and operator stated that |
| 2014-03-10 |
8 |
5-202.12 handwashing sinks, installation - pfmetered or automatic faucets shall be designed to provide a continuous flow of at least 15 seconds. observed handwasink sink in employee restroom providing a continuous flow of only 5 seconds. cdi by instructio |
| 2014-03-10 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent accumulation of food and equipment. observed operator drinking from open employee beverage stored on equipment. cdi |
| 2014-03-10 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-01-09 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |
| 2013-01-09 |
14 |
observed cleaning using pure chlorine concentration as well as concentration in spray bottle exceeding 200 ppm. use chlorine sanitizer with a concentration between 50-100ppm to prevent chemical contamination. a chemical sanitizer used in a sanitizing solu |
| 2013-01-09 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |
| 2013-01-09 |
39 |
general comment: cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment sur |
| 2013-01-09 |
23 |
except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to e |
| 2013-01-09 |
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 |