| Violation Date |
Code |
Description |
| 2018-07-30 |
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 cleaned and sanitized dishes stored on drainboard of dirty side of 3 compartment sink next to soiled utensils in 1st com |
| 2018-07-30 |
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 eggs date marked for longer than 7 days. cdi-dates corrected. |
| 2018-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on a reach in cooler unit. |
| 2018-02-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of cups stored on the floor of the dry goods area. all such utensils must be kept 6 inches off of the floor at all times |
| 2018-02-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bag of sugar stored directly on the floor of the rear kitchen area. item was moved off of the floor by pic. |
| 2018-02-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a thin probe thermometer. thermometer was ordered during the inspection. ehs will verify that the facility h |
| 2018-02-05 |
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 thawed, pre-cooked sausage patties not date marked in the reach in cooler unit. pic stated that they had been in the cooler for at |
| 2018-02-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic could not provided copies of a written employee health policy. ehs provided an mchd standard document for the facility. |
| 2017-07-11 |
45 |
4-202.16 nonfood-contact surfaces - c materials shall be smooth, cleanable, durable and nonabsorbent. observed newly installed shelving in the dry storage area made of bare unfinished wood. finish the shelving to provide a cleanable surface.repeat |
| 2017-07-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no hanging thermometers in the reach-in coolers for measuring ambient air temperature. |
| 2017-07-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. repeat |
| 2017-01-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. repeat |
| 2017-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitzer solution available. cdi-pic to purchase bleach immediately. |
| 2017-01-23 |
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 seveeral squeeze bottles of sauces not labeled as required. cdi-bottles labeled name change to barista craft |
| 2017-01-23 |
37 |
provide a splash guard between handwashing sink and soup warmer3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-01-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed newly installed shelving made of bare unfinished wood. finish t |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up in display case tracks. clean. repeat. |
| 2016-05-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic was unable to locate test strips. return visit required. |
| 2016-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed door of low 1 door reach in unit to be falling off and only attached by bottom hinge. observed reach in cooler shelving to be rusty. repair or replace. |
| 2016-05-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic was unable to locate a thermometer. return visit (vr) required. |
| 2016-05-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up inside ice machine. clean. |
| 2016-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed table blocking front handsink and items stored inside sink. cdi- table moved.6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap av |
| 2016-05-16 |
6 |
2-301.15 only wash hands in handwashing sink.-pf pic stated paper towels and handsoap are missing from handsink because they use 3 comp sink to wash hands. discontinue practice. cdi- through instruction. |
| 2016-05-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2015-09-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. obtain certification. |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in 2 door reach in cooler to be rusty. repair or replace shelving. |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in the tracks of the reach in display cooler at front of facility. clean. |
| 2015-02-10 |
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.clean the ceiling vents over the coffee syrup storage area |
| 2015-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the grill, display cooler and reach in cooler. |
| 2015-02-10 |
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 the bucket used to store wiping cloths, murky and measuring at 0ppm. cdi by re-preparing at |
| 2015-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.provide storage for the sugar bin at least 6 inches off the floor, observed directly on the floor.3-305.14 food preparation - c. during pre |
| 2015-02-10 |
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. -pfobserved packaged cookies s |
| 2014-09-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. keep dumpster doors closed. |
| 2014-09-12 |
45 |
4-501.11 maintain equipment in good repair.observed standing water at the bottom of the reach in cooler. unit should be checked for repair. facility is to clean the water out of the bottom. |
| 2014-09-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved one bucket of cl sanitizer at 200ppm. cdi by diluting to the proper concentration. |
| 2014-09-12 |
8 |
5-202.12 handwashing sinks, installation - corea self closing, slow closing, or metered faucet shall be installed provide a flow of water for at least 15 seconds without the need to re-activate the faucet. the womens restroom provides a flow of water for |
| 2014-09-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic is not a certified food protection manager. this may be achieved by taking an approved ansi accredited certified food protection managers course. |
| 2014-05-14 |
1 |
2-102.12 certified food protection manager - cthe person in charge must be a certified food protection manager. observed the pic not certified by an ansi accredited course. point deduction began 1/1/14 as stated on the previous inspection. |
| 2014-05-14 |
8 |
6-301.12 hand drying provision - pfprovide a hand drying provision at all handsinks. observed no paper towels at the handsink. cdi by providing paper towels.5-202.12 handwashing sinks, installation - pf(c, core) a self metered faucet shall provide a flow |
| 2014-05-14 |
39 |
3-304.14 wiping cloths, use limitation - cstore all wiping cloths inside sanitizer in between uses. observed a wiping cloth stored on the counter. |
| 2013-09-20 |
39 |
3-304.14 wiping cloths, use limitationstore all wiping cloths in sanitizer in between uses or disposed of or stored to be laundered. observed wiping cloth stored in between uses on the 3 comp sink drainboard. repeat |
| 2013-09-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenancerestroom metered faucet must have a flow of at least 15 seconds without the need to re-activate the faucet. observed meter only lasting about 2-3 seconds. repeatmaintain handsinks accessible. obse |
| 2013-09-20 |
1 |
2-102.12 certified food protection managerpic must be a certified food protection manager. points will be deducted after 1/1/14. |
| 2013-05-21 |
43 |
protect all single service cups while in storage. observed single service cups next to the front counter with sleeves not fully protecting the cups. |
| 2013-05-21 |
39 |
cloths used for wiping counters and other equipment surfaces shall be held in between uses in sanitizer. observed wiping cloths stored on the front counter. future violations will result in points deducted. |
| 2013-05-21 |
37 |
properly store all food items to prevent contamination. observed a tray with uncovered coffee filters; filled with coffee stored next to the back dumpsink. advised to properly cover the coffee when not constantly in use such as during a rush. |
| 2013-05-21 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be properly stored so as not to contaminate any food or utensils. observed a spray bottle with sanitizer stored next to the cof |
| 2013-05-21 |
8 |
a self closing; slow closing or metered faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed the push faucet in the womens restroom only allowing 5 seconds of water. |
| 2013-05-21 |
2 |
observed pic unable to provide documentation or otherwise satisfactorily demonstrate that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates |
| 2013-05-21 |
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 |