| Violation Date |
Code |
Description |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair.observed steamer and hot box not working. equipment needs to be in good repair and working or needs to be removed from facility. |
| 2018-11-27 |
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 potato salad with wrong date label. food employee stated that the potatoes were cooked yesterday and the potato salad was made this |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed one door of 2 door fridge unit broken off, held up with tape, needs repair asap. |
| 2018-03-13 |
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 containers of tcs foods date marked for 11 days ago, house made tomato jam made with tcs fre |
| 2017-11-28 |
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 accumulation on ceiling around ceiling vent |
| 2017-11-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed wood cutting board in use with large crack/ split, needs replacing. |
| 2017-11-28 |
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 in bucket very soiled and weak. cdi- bucket changed out for new sanitizer at prop |
| 2017-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat loaf at 116 degrees being left out at room temp and was to be transported at current temp. hot hold and transport hot foods at 135 min. cdi- meat loaf reheated to 165 for |
| 2017-11-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at kitchen handsink. cdi- towels provided. |
| 2017-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket labeled for sanitizer towels reading 0 ppm. cdi- sanitizer made to proper strength to properly store wiping cloths.general comment: broken tile at dry good storage room at wa |
| 2017-09-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed four tubs of various frozen foods stored on floor of walk in freezer. cdi- food tubs stored off the floor on shelving. |
| 2017-09-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed light debris build up on ice guard of ice machine needing some cleaning. corrected by instruction. |
| 2017-06-02 |
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 tile baseboard near entry to walk in cooler/ freezer area missing, needs repla |
| 2017-06-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed worker frying chicken not wearing hat or hair net. cdi- worker put on hair net. |
| 2017-03-21 |
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 tomatoes made yesterday that did not have a date mark label. cdi- pic date marked the tomatoes. |
| 2017-03-21 |
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 trays of sandwich wraps actively cooling from room temp that were tightly |
| 2017-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pre-wash sink faucet and spray arm pipes leaking. need repair. |
| 2017-03-21 |
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 ceiling above dish areaneeding cleaning of dust.6- |
| 2017-03-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observede employee personal food stored above restaurant food in fridge. cdi- food separated on bottom of fridge. |
| 2016-12-08 |
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 walls behind clean dish storage rack in dish are |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. walk in cooler walls and ceiling have some dust/ mold build up and a few storage racks have some build up needing cleaning. |
| 2016-12-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach water sanitizer observed too strong, above 200 ppm, bleaching out the test strip. cdi- sanitizer made to proper strength. |
| 2016-12-08 |
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 sweet potato soufflé made two days ago in walk in cooler that was not date marked. cdi- pic date marked item.3-501.18 discard the f |
| 2016-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two pans of salad in fridge that had just been prepped and were to be transported at 52 degrees. food must be transported at proper cold holding temperatures of 41 or below so f |
| 2016-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed numerous food containers / boxes stored on floor of walk-in freezer. |
| 2016-08-18 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split / torn gaskets on reach-in cooler units in need of repair. |
| 2016-08-18 |
53 |
repeat6-501.12floors, 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 issues to physical facilities. (obs |
| 2016-06-03 |
53 |
6-501.11floors, 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 broken / damaged baseboard tiles near entrance into dry storage room in need of |
| 2016-06-03 |
26 |
201.11store toxic materials to avoid contamination. -pobserved stainless steel cleaner stored on storage shelf with and above food contact surfaces in kitchen area; cdi cleaners stored in designated area. |
| 2016-03-17 |
53 |
6-501.12floors, 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 issues to physical facilities. (floors un |
| 2016-03-17 |
45 |
(no pointsd deducted)4-501.11maintain equipment in good repair. observed split/torn gasket on stand-up cooler.- |
| 2016-03-17 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils and equipment stored in large dirty bus tubs; keep large storage containers in wash rotation to prevent deb |
| 2016-03-17 |
8 |
5-205.11 maintain access to handsinks.observed hand washing sink blocked my multiple speed racks and equipment. |
| 2015-12-02 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside surfcaes of reach-in units). |
| 2015-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed numerous food containers / boxes stored directly on floor of walk-in freezer in need of proper storage. |
| 2015-12-02 |
53 |
(general comment) 6-501.11floors, 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 repair issues to physical facilities (floor with damaged baseb |
| 2015-07-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed dumspter overflowing with closed , intact bagged garbage. ensure enough dumspter space to meet demand |
| 2015-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility in need of a thin probe thermometer for foods like cut leafy greens. vr |
| 2015-07-27 |
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 cut leafy greens and pasta salad cooling in tightly covered containers. cd |
| 2015-07-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer above 200 ppm. cdi- diluted below 200 ppm |
| 2015-07-27 |
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 opened deli turkey and ham date marked 7/20. cdi- discarded |
| 2015-07-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with dumped ice in bottom. cdi- through instruction6-301.14 post a handwash sign at each handsink. observed no hand washing signs at sinks in employee |
| 2015-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on can opener. observed microbial build-up on ice machine deflector plate. cdi by wash,rinse, sanitize. |
| 2015-02-19 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed final rinse water pressure on dish machine @ 15psi. manufactuers data plate says 20 minimum. repair |
| 2014-12-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips for chlorine sanitizer. |
| 2014-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on food prep table. |
| 2014-12-08 |
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 gravy cooling in walk-in freezer in deep container (food layer > 4inches). |
| 2014-09-18 |
54 |
6-303.11 intensity-lighting - repair lighting in walk-in freezer. observed no operational lighting. |
| 2014-09-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no sanitizer test strips observed. cdi by obtaining test strips. |
| 2014-09-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service clam-shell containers stored on the floor. |
| 2014-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises- keep all dry food stored in sealed containers. observed dry food bags open in storage. cdi by placing in sealed containers.3-306.11 food display-preventing contamination by consumers- food |
| 2014-06-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain hot held food items at 135f or above until served. observed turkey and cheese sandwiches in hot hold cabinet stored < 135f (<1 hour). pic |
| 2014-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions- observed floor in dry storage area to be dirty and contain food debris underneath shelving. clean. |
| 2014-03-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- observednon food contact surfaces of mixer with food residue. clean and sanitize. |
| 2013-12-04 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored table tops. |
| 2013-12-04 |
31 |
3-501.15 cooling methods- assist foods in cooling after temperture of cooling food items goes below 135f. observed macaroni and cheese on speed rack 118f cooling. cdi by moving food item to cooler. |
| 2013-12-04 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager and provide proof of certifiaction to inspector. pic had no certificate. |
| 2013-09-27 |
46 |
4-302.14 sanitizing solutions, testing devices- no test strips available during inspection. |
| 2013-09-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- keep food contact surfaces clean to sight and touch. food contact equipment must be cleaned and sanitized at least every 4 hours. observed food residue build-up on can |
| 2013-09-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store foods in correct order as required by food code. observed raw shell eggs stored over ready to eat vegetables in walk-in cooler. cdi by moving eggs to bottom shelf. |
| 2013-09-27 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager. no certified pic present. |
| 2013-05-28 |
31 |
do not cover foods during cooling. allow escape of air during cooling. observed tightly covered pan of pasta cooling in walk-in cooler. cdi by uncovering pan. |
| 2013-03-27 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed pack of test strips to be partially water damaged. replace. |
| 2013-03-27 |
21 |
all ready to eat foods held in refrigeration for more than 24 hrs. will require date marking. this includes but not limited to milk; lettuce; spinach; cabbage; cheese. cdi by instruction and date marking. |
| 2013-03-27 |
2 |
person in charge must exhibit knowleadge in relation to employee health policy. cdi by instruction. |
| 2013-03-27 |
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 |
| 2012-12-07 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with individual disposable towels or a continuous towel system that supplies the user with a clean towel. cdi-refilled towel dispenser. |
| 2012-12-07 |
14 |
equipment food contact surfaces and utensils shall be cleaned to sight and touch.observed pink mold build-up on the hood of the ice machine. cdi- instruction given to clean the ice machine more frequently. |
| 2012-12-07 |
4 |
an employee shall eat; drink; or use tobacco only in designated areas where contamination of exspoded food can not result. observed three employee drinks. one on the food prep table ; one near the microwave; and one in the freezer. cdi- drinks were discar |
| 2012-12-07 |
47 |
non food contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning; shall be constructed fo corrosion resistant smooth material. observed food build-up of non-food contact surface of meat s |
| 2012-12-07 |
21 |
refrigerated ready to eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed. observed cut leafy greens; cabbage (cooked); and cooked |
| 2012-12-07 |
2 |
the person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report to the person in charge information about their health and activities as they relate to disease that are transmissible through f |