| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.6-403.11 designated areas-employee accommodations for eating / drinking/smoking.observed employee drink stored on prep counter next to donuts being |
| 2018-11-07 |
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 cleaning needed on floors and walls throughout |
| 2018-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, gaskets, shelving, sides of equipment, etc through out establishment. detailed cleaning needed throughou |
| 2018-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of several utensils. ensure utensils and equipment air dry before stacking. |
| 2018-11-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed multiple employees with no hair restraints. food employees must wear hair restraints while working with food, ut |
| 2018-11-07 |
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 deli ham in prep top cooler at 56f. ham had been on counter when inspect |
| 2018-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two sanitizer buckets with no identifying label. be sure when label is no longer legible to re-label containers. cdi- pic properly labeled both containers |
| 2018-11-07 |
14 |
4-602.11 (c) equipment food-contact surfaces and utensils-frequency - p observed knives that are used to cut sandwiches with tcs foods such as deli meat and eggs are not cleaned every 4 hours. pic stated knives are normally washed a couple times a day. |
| 2018-11-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed lemons in cardboard box stored above ready to eat foods in walk in cooler. rearrange these products. as |
| 2018-11-07 |
8 |
6-301.14 handwashing signage. observed handwash sign at back handsink has been torn down. only a small portion of the sign still remains. if handwashing signs fall or get removed they must be replaced. cdi- ehs provided facility with handwashing sign |
| 2018-11-07 |
6 |
2-301.14 food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, p. |
| 2018-02-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee coke bottle sitting on food preparation surfaces beside single service and over food ingredients. cdi drink was relocated. make sure to store in |
| 2018-02-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee handling money at cash register then proceed to don gloves for working with food. cdi food employee |
| 2018-02-06 |
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 pan of chicken date marked for discard on 2/3. cdi product was discarded. |
| 2018-02-06 |
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/pfobserved at time of inspection creame |
| 2018-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed truck delivery on the flooor; pic stated product was delivered at 3:45 am. make sure to put food up on in a timely manner.**obser |
| 2018-02-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed dust on ceilings over food preparation on line, ba |
| 2018-02-06 |
45 |
4-501.11 maintain equipment in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed cutting boards in need of replacing/resurfacing due to no longer able to clean effectively and sanit |
| 2018-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, gaskets, shelving, sides of equipment, in walk in cooler on racks, nonfood part of soda machine, etc thro |
| 2018-02-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed al |
| 2017-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2-3 food employees when arrival not wearing hair restraints. make sure food employees wear hair restraints when pe |
| 2017-08-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee changing task and removing gloves; don new gloves withot washing hands. cdi food employee directed to wash hands.2-301.14 wash hands after activities that contami |
| 2017-08-09 |
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 cookies in grab a |
| 2017-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on clean baseboards of eqipment. make sure to air dry. repeat points not escalated due to minor wet stacking. *if seen in next inspection, points will be deduc |
| 2017-08-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed. repeat points not escalated due minimal risk. |
| 2017-08-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. observed food debris on clean base board where equipment/utensils are air drying. make sure to |
| 2017-08-09 |
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 dust on ceilings over food preparation on line, |
| 2017-08-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards are not longer able to be cleaned/sanitized properly. make sure to replace. repeat.4-501.11 maintain equipment in good repair. observed |
| 2017-05-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foods. cdi directed pic to rearrange unwashed produce to avoid contamination; will rearrange shelving. |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on pans deemed as cleaned. cdi items taken to ware washing. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of butter reading above 45 degrees. cdi butter discarded. offered pic to use tphc for butter if want to keep not in cold holding parameters. |
| 2017-05-22 |
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 jugs of fat free milk dated marked 5/22. cdi milk discarded.3-501.17 date mark/label all tcs |
| 2017-05-22 |
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 gourmet bagels time stamped |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets of quat ammonium reading less than 100 ppm. cdi buckets were changed out to concentration of 200 ppm of quat ammonium. |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on milk reach in unit and bagel sandwich preparation area. make sure to keep in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sani |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in reach in units on bagel line and gaskets. make sure to increase cleaning frequency. |
| 2017-05-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster lids open. m |
| 2017-05-22 |
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 dust on ceilings over food preparation areas. ma |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking; make sure to spread out to allow to air dry to ensure sanitizer works effectively. |
| 2016-07-21 |
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 containers of tomatoes and bowls of mixed fruit that were tightly covered |
| 2016-07-21 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pepperoni, spinach, and lettuce above 45f in prep top. cdi items moved for cooling. |
| 2016-07-21 |
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 time stamp for gourmet |
| 2016-07-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer inside front prep unit. |
| 2016-07-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.. observed sanitizer buckets with wet cloths at 100ppm and below and sanitizer bottle says 200-500ppm |
| 2016-07-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making sandwiches without a hair restraint. 2-303.11 remove jewelry on hands and arms while preparing foo |
| 2016-07-21 |
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 chocolate chip c |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with soiled racks in walk in unit and vents in bathrooms and walk in units. repeat. suggest cleaning or getting new racks. |
| 2016-03-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloth soiled with debris and sanitizer buckets with a low concentration. cdi buc |
| 2016-03-21 |
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 facility holding milk and |
| 2016-03-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris. cdi |
| 2016-03-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed pic with knowledge but employees without knowledge of health policy. cdi ehp handouts given. go over polic to ensure |
| 2015-10-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at handwash sinks less than 100 degrees pic stated outside company required water to be turned down. cdi pic adjusted water temperature to above 100 degrees. advised to leave there o |
| 2015-10-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at prep lines in need of resurfacing or replacement. |
| 2015-10-30 |
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 observed no parasite destruction letter on site at time of inspection . cdi pic obtained parasite letter by end of inspection. |
| 2015-10-30 |
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 debris on reach in gaskets and shelving in walk in cooler. |
| 2015-06-16 |
53 |
6-502.12 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 very dusty vent covers and some areas of the cei |
| 2015-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan covers inside walk in cooler leading to walk in freezer were covered in dust. |
| 2015-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board used on right prep cooler was starting to show deep cuts. resurface or replace soon. |
| 2015-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths left on counter tops. |
| 2015-06-16 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior of ice machine and underside of juice dispenser near nozzle soiled. cdi - cleaned during inspection. |
| 2015-06-16 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at handsinks had all been turned down to 87f. pic stated that previous inspection by outside company observed temperature too hot and required it be turned down. cdi - pic raised tem |
| 2014-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build inside ice machine at corners of ice chute; build up inside of tea nozzles. cdi - both cleaned durnig the inspection. 4-501.114 maintain sanitizer a |
| 2014-10-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf ice in handwashing sink from drink being dumped. cdi - ice melted down, handsink cleaned and sanitized. |
| 2014-10-07 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some food pans wet stacked and stored as clean. |
| 2014-01-28 |
35 |
3-602.11 food labelsrules require proper labeling of all packaged foods accessible to patron self service. observed donut holes and multiple cookies with no or improper labeling.vr |
| 2014-01-28 |
22 |
3-501.19 time as a public health controlrules require proper written procedures be followed when used to protect tcs foods using tphc. observed no properly written procedures for tphc on the milks at self served bar, 6 cheese, spinach and chili cheese bag |
| 2014-01-28 |
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 |
| 2013-06-21 |
41 |
ensure utensils are stored in a manner to avoid potential contamination; observed in use utensils stored on wet towel. |
| 2013-06-21 |
35 |
ensure all packaged foods are properly labeled with ingredients and allergens; observed missing sticker on one yogurt parfait; cdi. |
| 2013-06-21 |
21 |
ensure all foods that are ready to eat and time/temperature control for safety are properly date marked; observed open bag of spinach with no date marking; cdi by instruction. |
| 2013-06-21 |
14 |
ensure all food contact surfaces are maintained clean to sight and touch. observed sticker residue; food debris on multiple metal pans; scoops; etc; cdi by removing to reclean. ensure sanitizer is maintained at proper concentration at all times. observ |
| 2013-06-21 |
6 |
-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves; putting on gloves without first washing hands; cdi by instruction. |
| 2013-06-21 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. handout was provided. |
| 2012-12-21 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed fruit cup date marked with 12/20; cdi by discarding. |
| 2012-12-21 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 50f; 53f in prep cooler; cdi by cooling. observed yogurt 60f in display cooler that was recently put out; cdi by removing and coolin |
| 2012-12-21 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage 130f; egg 126f in prep area; cdi by discarding. |
| 2012-12-21 |
14 |
ensure quat sanitizer is maintained at proper concentration at all times. observed sanitizer weak in three compartment sink; cdi by refilling. ensure utensils are maintained clean; observed sticker debris on metal pans; cdi by removing to rewash. |
| 2012-12-21 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves; putting on gloves without first washing hands; cdi by instruction. |
| 2012-12-21 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-12-21 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |