| Violation Date |
Code |
Description |
| 2018-12-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets stored on top of an open box of single service utensils. cdi: employee jackets relocated to chair away from single use i |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy buildup on shelving above three compartment sink. |
| 2018-12-31 |
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 several open meats in reach in unit in front prep area. pic stated that mets within unit are typically left in unit if there are ef |
| 2018-12-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at back hand sink. cdi: paper towels supplied. |
| 2018-01-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a box of single use gloves stored on the floor. observed clean linen stored under chemicals. |
| 2018-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer less than 50ppm quat. |
| 2018-01-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee needing to use a beard guard, without one. |
| 2018-01-25 |
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 several shakers and other containers with foods not easily identifyable without identifying information. |
| 2018-01-25 |
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 tuna salad and chicken salad with wrong date mark. cdi, pic voluntarily discarted both tuna and |
| 2018-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad and chicken salad with temperatures above 45f. pic stated salads had stayed in display case. pic stated no temperature check had been done on tuna, nor chicken salad. |
| 2018-01-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 compartment sink as well as in sanitizer buckets with concentration less than 50ppm quat. sanitizer dispensing bag at 3 compartment sink was emp |
| 2017-07-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p repeat- observed several employees change gloves after changing tasks without washing hands in-between. for example ehs observed employees using pins or computer kiosk, change gloves, a |
| 2017-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. -observed flies throughout the facility. |
| 2017-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee handle raw chicken with a gloved hand. without washing hands and changing gloves the employee handled rte chicken. cdi- the rte chicken was voluntarily discarded by th |
| 2017-07-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed doors open on the dumpster during the inspection. |
| 2017-04-03 |
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 a missing ceiling tile above dry good storage and walk in cooler.6-501.12 fl |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris build up inside of reach in cold holding equipment. also observed food debris build up on display case window tracks. clean as needed |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. -1pt- observed flip top cooler functioning at 64f and holding tcs foods above 45f. a vr will occur no later than 4/12/17 to ensure flip top unit is functioning properly and holding tcs foods at or below 45f. |
| 2017-04-03 |
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 several working shakers not labeled. |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat 3pts- observed cheese (60), pre cooked chicken (57), and pre cooked grilled chicken (59) all above 45f. cdi- pic voluntarily discarded all items.note: if tcs foods are not cold h |
| 2017-04-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed employee wrap a sandwhich, took gloves off and then use the register. without washing her hands she donned gloves. cdi- ehs informed employee to wash hands before donning glov |
| 2016-08-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle. cdi- bottle discarded. |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded lettuce cold holding above 45f in an open air cooler (see chart). cdi- lettuce pan was placed into the walk in cooler for cooling. |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on multiple soda nozzles. |
| 2016-08-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee place raw sliced chicken on the grill and then handle bread without changing gloves in between. cdi by instruction. |
| 2016-03-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on 4 soda nozzles. |
| 2016-03-02 |
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 two large pieces of roast in the walk in cooler at 111f and 104f. the roast was removed from the oven for cooling at ~9am. |
| 2016-03-02 |
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 facility cooling large roasts in the walk in cooler while tightly wrapped |
| 2016-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes cold holding in the open air sandwich cooler above 45f (see chart). cdi- top layer of tomatoes were relocated to the walk in cooler for cooling. |
| 2016-03-02 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed a thin probe digital thermometer reading at ~480f at room temperature. vr within 10 days. replace thermometer. |
| 2016-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored next to the deli slicer not in a sanitizer bucket. |
| 2015-09-03 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility using quat sanitizer solution without test strips. vr required in 10 days. |
| 2015-09-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage rack. |
| 2015-09-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops while not in use. |
| 2015-09-03 |
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 2 large roasts of roast beef cooling in the walk in cooler tightly wrappe |
| 2015-09-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and shredded lettuce in an open air cooler above 45f (see chart). observed unit not turned on. cdi- food items discarded, cold holding unit turned on. |
| 2015-09-03 |
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 2 roast beef portions in the walk in cooler tightly wrapped at 87f and 83f. pic stated the roasts were placed into the wal |
| 2015-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on sheathed thermometer probe. cdi- item set aside for recleaning. 4-602.11 clean the equipment and utensils used with nontcs f |
| 2015-02-26 |
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 roast beef cooked yesterday in display case not date marked. cdi- date marked3-501.18 discard the food requiring date labels once t |
| 2015-02-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed training staff, working with food not for consumption, handling ready to eat foods with bare hands. cdi- in |
| 2015-02-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed training staff, working with food not for consumption, fail to wash hands before donning gloves. cdi- instruction provided |
| 2014-07-10 |
1 |
2-102.12 facility shall maintain pic onsite with food safety certification. observed pic justin at time of inspection did not have food safety certification. instruction provided |
| 2014-07-10 |
16 |
3-401.11 cook raw animal foods to minimum final cook temperatures for apprpriate amount of time. observed multiple roasts of beef cooked rare and cooled in walk in cooler. pic states final cook temperature is 130 f but cannot say how long it is at that t |
| 2014-07-10 |
19 |
3-501.16 (a)(1) hot hold tcs foods at a minimum of 135 f. observed meatballs hot held at 111 f. cdi- - |
| 2014-07-10 |
23 |
3-603.11 provide consumers with consumer advisory for undercooked or raw animal proteins. observed facility undercooking roast beef and not disclosing to customers. vr |
| 2014-07-10 |
21 |
3-501.17 date mark opened , ready to eat tcs foods. observed chicken salad and tuna salad made on 7/8 not date marked. cdi- date marked |
| 2014-07-10 |
20 |
3-501.16 cold hold tcs foods at 45 f or colder. observed cut leafy greens and tomatos at 52-53 f. cdi- removed to flash cool |
| 2013-08-22 |
35 |
3-602.11 food labels. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observedcookies made in facility, packaged, offered for self- |
| 2013-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods which are held for more than 24 hours after preparing or opening. observed undated chicken, meatballs, ranch dressi |
| 2013-08-22 |
1 |
2-102.12 certified food protection manager. ensure certified food protection manager is on site anytime facility is operating. observed no such manager upon arrival today. must be in place by january 1, 2014. |
| 2013-01-30 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at front hand sink. |
| 2013-01-30 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. observed damp wiping cloth stored on prep table. discussed rule with pic and answered questions. |
| 2013-01-30 |
21 |
3-501.17. properly date mark tcs rte foods if they will be held in facility for more than 24 hours after opening or preparing. observed a few items not date marked - some deli meats; some cheeses; chicken and tuna salads. corrected by instruction. |
| 2013-01-30 |
20 |
3-501.16(a)(2)and(b). hold cold held tcs foods at or below 45f. observed small prep cooler had iced up and wasn't cooling evenly. non-tcs foods in back measured 34f and tcs foods in front and in drawers measured 48f-56f. all foods had been removed from wa |
| 2013-01-30 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed soiled can opener blade; soiled tomato slicer stored as clean. both returned to dish. |
| 2013-01-30 |
2 |
2-201.11 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. observed no employee health polic |