| Violation Date |
Code |
Description |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the interior of cold hold case in the deli area and along the interior of refrigeration in the prep area. -.5 points. |
| 2018-10-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c refrigeration in the sushi prep area contained an ambient air temp of 50 degrees. tcs foods that were cooling in this unit and cold holding were moved to walk in cooler. refrain from using this unit |
| 2018-10-03 |
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 in use utensils being stored in water that was 70 degrees. -.5 points. |
| 2018-10-03 |
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. quat sanitizer bucket located in back prep area along cook line was weak when checked. sanitizer buc |
| 2018-10-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed sushi prep employee wearing a watch. 0 points. |
| 2018-10-03 |
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 facility was cooling foods inside of damaged refrigeration. lettuce was cooling ins |
| 2018-10-03 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority. -pf facility uses a variance for their sushi rice to be held at extended times.(day 1-day 2). ehs was unable to locate the state letter needed to approve this proc |
| 2018-10-03 |
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 cooked chicken and ham stored in the cold hold flip top unit near deli area were not dated. facility does good overall with date ma |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sushi one door reach in contained lettuce that was 51 degrees, cut tomatoes located in the pizza prep area were cold holding above 45 degrees also. food items were moved to walk in coole |
| 2018-10-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above cake frosting in the walk in cooler. milk jugs were stored in direct contact with the floor. cdi- eggs were removed during the inspection and milk jugs were u |
| 2018-10-03 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee prep raw sausages and use same gloved hands to t |
| 2018-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wet wiping cloth stored in hand sink near sandwich station. cdi, wet wiping cloth removed. |
| 2018-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed an opener stored as clean, with dark buildup. cdi, can opener taken to dish room to clean. |
| 2018-05-16 |
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 foods such as cheek peas with expired date mark. observed rice without date mark. cdi, items dis |
| 2018-05-16 |
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 working squeeze bottles with foods not easily identifiable, without identifying label. |
| 2018-05-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food employee taking temperature of food without previously cleaning, nor sanitizing thermometer probe. cdi, employee corrected by instruction. |
| 2018-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet staking of containers. |
| 2018-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris and food residue on gaskets on coolers and display cases. ensure areas are cleaned. |
| 2018-05-16 |
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 build up of food, and debris on floors. observed |
| 2018-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in hand sink. |
| 2018-02-15 |
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 southwest turkey and no salt turkey in deli case with no entry in date marking system. cdi discarded repeat violation. |
| 2018-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and cauliflower in hot holding cabinet in rear kitchen below 135 degrees . cdi discarded. |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous food processor blades stored as clean with visible food debris. cdi took to rewash. |
| 2017-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on grill drawers in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface the cutting board at the bu |
| 2017-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish storage in kitchen area. |
| 2017-10-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pic unable to discern which chubs of deli meat go with each date marking tag in log book . both in date at time but usable date m |
| 2017-07-07 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pf observed burger station in need of handwash installation. 10 day verification required. |
| 2017-07-07 |
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 rosemary chciken and turkey held greater than 7 days . cdi discarded. |
| 2017-07-07 |
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 apple juice in coffee bar |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack in dish room in need of cleaning. |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-06-12 |
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 numerous instances of cheese and deli meats not marked or improperly marked such as bucket ofr deli ends to be diced for salad bar |
| 2017-06-12 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee using towel to wipe hands and wiping counters with s |
| 2017-06-12 |
8 |
5-204.11 handwashing sinks-location and placement - pf need handwash sink in burger prep area. -0 - points |
| 2017-06-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p london broil being cooked between 112-121 degrees and sliced to sell. this is in conflict with written procedure that is in pl |
| 2017-06-12 |
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 9 trays of rigatoni cooled from around midnight at 46-49 degrees cdi discarded. |
| 2017-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and kale stored on counter in juice area at 57-59 degrees this item was moved to lowboy and upon second trip through the area both products back on counter. cdi pic to |
| 2017-06-12 |
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 entire hot bar now on time |
| 2017-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed london broil that did not reach final cook temperature over cooked chicken in walk in . cdi moved to another location. |
| 2017-06-12 |
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 rigatoni in walk in cooled covered and in too great of volume on speed ra |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed |
| 2017-06-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on sandwhich prep area and sushi area in need of resurfacing or replacement.4-501.11 maintain equipment in good repair. obs |
| 2017-06-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed london broil does not have consumer advisory or disclosure even though item is undercooked. |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving and bins in walk in cooler in need of cleaning. |
| 2017-06-12 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed some lights not shielded in pizza prep area. -0 points- |
| 2017-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser in use at too high of a flow rate causing sanitizer to dispense to light. cdi worked with flow to attain proper sanitizer concentrations. |
| 2017-03-16 |
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 pasta cooled from yesterday at 53 degrees. cdi discarded. |
| 2017-03-16 |
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 pasta cooled in too large of a volume to meet cooling parameters. cdi di |
| 2017-03-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed new employee at dishwasher going between dirty dishes and cle |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets throughout faciliity.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in sanwhich prep area and ham |
| 2017-03-16 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee preparing drinks at coffee area with painted nails without gloves b |
| 2016-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris in trracks and under metal racks in sandwhich prep area. also noted cleaning needed on shelving in walk ins. |
| 2016-12-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on sandwhich station , pizza station, and in kitchen area in need of replacement or resurfacing. -0 points- |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-12-05 |
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 salmon cooling in walk in 1 in tightly covered container. cdi product ta |
| 2016-12-05 |
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 salmon cooling in walk in 1 cooling at insufficient rate to meet cooling parameters. cdi cooling method changed. |
| 2016-12-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed juicer for kale and spinach among other products on counter in coffee area according to staff item cleaned daily. cdi by instruction advised th |
| 2016-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef over fish in walk in 3 cdi storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs over cubed cheese in walk in 1. cdi d |
| 2016-12-05 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee washing dishes going between dirty dishes and handli |
| 2016-09-15 |
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 - a large pan of noodles prepared on 9/14 read 53f at center point. cdi - item voluntarily discarded. |
| 2016-09-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed some boxes of produce stored over ready to eat foods in walk in cooler. cdi - to be moved |
| 2016-09-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf / 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels or soap at handsink near sushi area. cdi - placed after requested. |
| 2016-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - observed soiled can opener and one blade. nsf can opener needed. cdi - sent to be rewashed. |
| 2016-09-15 |
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 items in walk in cooler not properly dated. cdi - dated 3-501.18 discard the food requiring date labels once time/temperature win |
| 2016-09-15 |
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. / 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed sanitizer buckets wit |
| 2016-09-15 |
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 - noodles and items taken out for breakfast case and chef case were not cooled pro |
| 2016-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in sandwich case, along gaskets, shelving in walk in cooler, and dry storage shelving. |
| 2016-09-15 |
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 noted for eggs, y |
| 2016-05-24 |
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. - repeat - floors sealant throughout is missing. repair.walls: minor wall cleaning need |
| 2016-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed minor cleaning needed in gaskets and shelving. |
| 2016-05-24 |
45 |
4-501.11 maintain equipment in good repair. - repeat - sandwich station unit and salad bar not holding food at proper temperature. // assess walk in freezer for condensation build up. // verification required. |
| 2016-05-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - 0pts - observed some toppings for salads without covers (sunflower seeds etc.). cdi- items removed. |
| 2016-05-24 |
21 |
•3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - onions, mushrooms, feta, and other items on the venue station and some items in walk in cooler (chicken, brisket) were not dated. cdi- items |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed product on salad line reading 46-49f on the outer parts. observed product in sandwich station reading 46-49f. cdi- items in sandwich bar were cooled down quickly in b |
| 2016-03-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - 0pts - observed employee go from soiled to clean utensils without effe |
| 2016-03-28 |
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 - repeat - greens in large container read 52f in the centermost area. cdi- product voluntarily discarded.monitor cooling methods for |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - sausage, london broil, tomatoes, cooked vegetables, and other items in the low boy drawers were out of temperature compliance. cdi- all product was voluntarily discarded. do n |
| 2016-03-28 |
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 - hot bar food placed on time around |
| 2016-03-28 |
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. - repeat - floors sealant throughout is missing. repair.- |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. - repeat - pizza cooler drawers reading product at 49f cdi- cheeses were voluntarily discarded. non-tcs foods left in unit. all other product prepared today within 4 hours placed in blast chiller for rapidcoolin |
| 2016-03-28 |
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 - tomatoes cooling in make top. greens cooled in large container (53f). sushi brow |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - cut melons and yogurt on hot bar, pan of whole chickens, cheeses, and catering case in walk in cooler were out of temperature. cdi- all product placed in blast chiller. |
| 2015-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - one handsinks did not have paper towel. cdi- paper towels provided. |
| 2015-12-28 |
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 - turkey, tofu, mac and cheese, deli meats, and other product was not properly labeled. cdi- pic properly labeled products and discarded oth |
| 2015-12-28 |
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 - 0 pts - mac and cheese read 57f and was prepared previously. cdi- product discarded |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - pizza cooler drawers reading product at 57-60f. cdi- cheeses were voluntarily discarded. non-tcs foods left in unit. all other product prepared today within 4 hours placed in blast chiller for rapid coo |
| 2015-12-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf - sushi variance states that sushi rice shall be maintained in establishment for 24hours only. food |
| 2015-12-28 |
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. - repeat - floors sealant throughout is missing. repair. |
| 2015-09-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - three handsinks did not have paper towel. cdi- paper towels provided. |
| 2015-09-16 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p - establishment was approved for non-continuous cooking of chicken breast and wings. during inspection observed par-cooked c |
| 2015-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - sausages and 4 pans of chicken wings in the hot bar read 111-133f. cdi- items were reheated to 165f. hot holding temperatures at hot bar have been a continuous deduction for |
| 2015-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - tomato and potato dicer observed with build up from 2-3 days. all equipment food contact surfaces shall be cleaned after each use or every 4 hours. cdi- item |
| 2015-09-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. -0 pts -one bucket stored on the floor. |
| 2015-09-16 |
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. - 0 pts - floors sealant throughout is missing. repair. |
| 2015-09-16 |
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 - repeat - watermelon, tomatoes, and cantaloupe stored in cold holding equipment w |
| 2015-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - ceviche, tomato salad, tofu, beans, cream sauce, pasta salad, brown rice, white rice, and other items in wic were reading 48-53f. cdi- items were discarded. cut leafy greens in cold ba |
| 2015-06-11 |
4 |
. 2-401.11 eating, drinking, or using tobacco - c - 0 pts - observed one open employee beverage in smoothie section and one in the bakery section. items were removed. |
| 2015-06-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0 pts - observed an employee donning gloves without washing hands. cdi- employee was corrected. |
| 2015-06-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - london broil and roast beef were cooked to 110f according to temperature logs. cdi- items were discarded. pic states that the |
| 2015-06-11 |
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 - beans, rice, sausage and gravy, and quinoa prepared yesterday were out of time and temperature compliance. cdi- items were discard |
| 2015-06-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - potatoes, sausage, mushrooms, broccoli, carrots, cauliflower, and grits were out of temperature compliance. cdi- items were reheated to 165f+some of the items above were found out of |
| 2015-06-11 |
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 - repeat - lettuce stored in walk in cooler tightly covered with lid. tomatoes sto |
| 2015-06-11 |
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 - 0 pts - a better date marking system should be in place for all deli meats to ensure that all employees know when meats were placed on the |
| 2015-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed three live flys in kitchen. monitor pest control. |
| 2015-06-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed one wet cloth in beverage area with no sanitizer. |
| 2015-06-11 |
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. - 0 pts - observed a single service container with no handle being used to scoo |
| 2015-06-11 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some shelving throughout kitchen rusting or chipping. assess and replace/repair.walk in cooler was holding all foods at 45f+. walk in cooler repaired during inspection.dish machine could not b |
| 2015-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed in the reach in of sandwich make top unit and exterior of pizza low boys. |
| 2015-06-11 |
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. - 0 pts - floors sealant throughout is missing. repair. 6-502.12 floors, walls, ceiling |
| 2015-06-11 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - 0 pts - two dial thermometers read 35f and 40f. cdi- one thermometer was calibrated the other was removed from kitchen. establishment has other thermometer. |
| 2015-02-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - shredder, one slicer, and component of grader observed with visible food debris. all equipment shall be cleaned to sight and touch after each use. cdi- clean |
| 2015-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed on the cooler drawers of pizza make unit and reach in of sandwich make top unit. cdi- cleaned during inspection. |
| 2015-02-11 |
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 - melons, pot roast, beans, chicken, and salad prepared or portioned today were ti |
| 2015-02-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - employee observed working with soiled and clean utensils without prope |
| 2015-02-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - currently establishment has an employee health policy in place but does not state 2 of the 5 symptoms. infected cuts or wound |
| 2014-09-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed no consumer advisory listed on the grab and go london broil dishes. repeat violation. verification re |
| 2014-09-29 |
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 tphc charts for pizza depa |
| 2014-09-29 |
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 opened packs of cheese not date marked. observed date marking chart for roasted turkey (display case) not current. dates |
| 2014-09-29 |
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 grab and go salad dishes not adequately cooled before transporting to gr |
| 2014-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed three bags of cooked rice holding in hot box at temp below 135f. observed a rotisserie chicken holding on the hot bar at a temperature below 135f. cdi- pic instructed employ |
| 2014-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed various lettuce cold holding at salad bar above 45f. lettuce at salad was discarded. pic to monitor the temperature of the lettuce compartment on the cold bar and make necessa |
| 2014-09-29 |
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 containers of spices not labeled. |
| 2014-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available at the serving line area. observed an empty paper towel dispenser at the veg/meat prep handsink. cdi- handsinks were stocked |
| 2014-09-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a container of sanitizer being stored on the floor. |
| 2014-09-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed several stacks of single-use items being stored unprotected in the dry storage area. |
| 2014-09-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no sanitizer test strips available in the dishwashing area/sanitizer dispenser station. |
| 2014-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior edges of dishwashing machine in need of cleaning. |
| 2014-09-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash cans in restrooms shared by male and female food employees. |
| 2014-09-29 |
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. observed several air vents in need of cleaning. these vents are above clean dishware storage. |
| 2014-09-29 |
37 |
protect food from contamination sources not specifically noted by code. observed the ceiling above a food prep area leaking. |
| 2014-04-10 |
13 |
3-302.11 food shall be stored to prevent contamination. observed fully cooked sausage under raw chicken and raw fish under raw beef in meat walkin cooler. rearranged. |
| 2014-04-10 |
16 |
3-401.11 raw animal foods shall meet required cook temperature. 3-401.14 non-continuous cooking procedures require prior approval. observed non-continuously cooked chicken. left application for non-continous cooking. verification required. |
| 2014-04-10 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed grilled chicken in hot box 125f-133f. observed cooked green beans sitting out on prep table at 115f. staff reheated both to 165+f during inspection. |
| 2014-04-10 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed spinach/mescaline mix at cold bar at 48-50f. staff discarded top layer of greens as they were stacked too high. observed pepperoni at 48f, tomatoes at 50f, spinach at 54 |
| 2014-04-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed feta cheese conta |
| 2014-04-10 |
22 |
3-501.19 if time is to be used as a public health control, facility must provide written procedures prepared in advance that explain process. foods shall be identified by marking or logging to ensure food is pulled by the 4 hour mark. observed pizzas and |
| 2014-04-10 |
26 |
7-102.11 toxic substances shall be properly labeled with common name. observed 2 spray bottles of blue cleaner unlabeled. pic pulled to be labeled. |
| 2014-04-10 |
41 |
3-304.12 utensils shall be stored between uses with their handles above the top of the food. observed pans being used as scoops in dry goods throughout. replace with handled scoop. |
| 2014-04-10 |
42 |
4-901.11 utensils shall be air dried..observed containers stacked wet in dish machine area. |
| 2014-04-10 |
53 |
6-201.11 floors, walls and ceilings shall be in good repair. observed floor in kitchen is chipping/peeling. |
| 2014-04-10 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. consumer advisory needed for london broil in chef case. there is a consumer advisory sticker on the case b |
| 2013-12-09 |
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 |
| 2013-12-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed tandoori chicken, wings and potatos on |
| 2013-12-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed kale like green and spinach |
| 2013-12-09 |
22 |
3-501.19 time as a public health controlrules require written procedures be present and followed to use tphc.observed empenadas and garlic rolls not recorded. cdi- log corrected |
| 2013-12-09 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed cook/cool chart for multiple meats. observed cooling temps and times to |
| 2013-12-09 |
31 |
3-501.15 cooling methodsrules require effective cooling methods for tcs foods. obs-erved cooked beef in wrapped container in cold hold equipmentt at 130 f. cdi- removed to flash cool |
| 2013-12-09 |
37 |
3-306.11 food display-preventing contamination by consumersrules require proper shielding of exposed foods from public at self service. observed facility has removed shielding from bagel/bakery case.vr for shielding |
| 2013-12-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require a proper consumer advisory(ca) for undercooked or raw proteins. observed no ca for london broil or seared tuna. did not observe |
| 2013-05-20 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed pizza maker straighten his hat brim with his gloved hand; then use that hand to touch pizza ingredients. observed emplo |
| 2013-05-20 |
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 one or two hand sinks without signage. |
| 2013-05-20 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled utensils stored as clean - dicer; mandoline; slicer; lid. all returened to dish room. |
| 2013-05-20 |
14 |
4-703.11. maintain sanitizer in buckets and from automatic dispenser at proper strength. observed quat sanitizer in two buckets and at automatice dispenser measuring 0-100 ppm quat. corrected by realigning straw in sanitizer concentrate; then running disp |
| 2013-05-20 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed missing disclosure but correct reminder. corrected by instructing pic to add disclosure to impact |
| 2013-05-20 |
19 |
3-501.16(a)(1). hold hot tcs foods at or above 135f at all times unless using time as a public health control rather than temperature. observed several items at hot bar were not staying at or above 135f - empanadas 122-124; sausage 122-143; scrambled eggs |
| 2013-05-20 |
27 |
3-502.11. variance required for sushi rice. facility has already started process with regulatory authority to get variance application submitted. |
| 2013-05-20 |
30 |
8-103.11. variance approval required to be obtained and retained by facility. facility has already started process with regulatory authority to get variance application submitted for sushi rice. |
| 2013-05-20 |
42 |
4-901.11. air dry utensils before tight stacking. observed wet nested metal pans. |
| 2013-05-20 |
42 |
4-903.11(a). store clean utensils where they will not be subject to splash contamination. observed clean knives and food processor blades stored on wall immediately above area where raw chicken is seasoned for baking. no violation noted during inspection; |
| 2013-03-19 |
20 |
3-501.16-ensure proper cold holding of 45f or below for time/temperature control for saftey foods. observed cheddar cheese 48f; sauteed onions 48f and sauteed portabello mushrooms 48f in top of reach in cooler. cdi-cheddar cheeese; sauteed onions and sa |
| 2013-03-19 |
21 |
3-501.18-ensure proper disposition of date marked foods. observed a container of chicken stock out of date. cdi-chicken stock was voluntarily discarded. |
| 2013-03-19 |
26 |
7-201.11-ensure proper storage of cleaning chemicals. observed a spray can of oven cleaner stored next to wiping cloths and utensils. cdi-oven cleaner was moved to the chemical storage area. |
| 2013-03-19 |
27 |
3-502.11-a variance is required for using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement. observed the acidification of sushi rice. cdi-instruction given |
| 2013-03-19 |
30 |
8-103.11-ensure proper variance documentation. observed no variance documentation. cdi-instruction given. |
| 2013-03-19 |
43 |
4-903.11-ensure proper storage of single service cups. observed single cups not protected. |
| 2013-03-19 |
37 |
3-306.11- food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. observed pretzels stored on rack above sneeze guard. cdi-pretzels were mov |
| 2013-03-19 |
42 |
4-901.11-ensure proper air drying of equipment and utensils. observed metal food storage containers wet stacked for storage. cdi-metal food storage containers were unstacked. |
| 2013-03-19 |
31 |
3-501.15-ensure proper cooling methods. observed cooked chicken cooling in top of reach-in cooler. cdi-chicken was puat in the walk-in cooler to rapidly cool to 45f or below. |
| 2012-12-13 |
20 |
during storage; maintain tcs (time/temperature control for safety)foods at or below 45.0f. observed cooked pork and cooked gtound beef stored in walk-in measure 51.0f and 49.0f respectively. because of morning prep activity exact time off temperature no |
| 2012-12-13 |
46 |
a proper detergent solution shall be supplied to mechanical warewashing equipment. observed no detergent supplied to mechanical dishmachine in smoothie/coffee area. corrected. |
| 2012-12-13 |
39 |
between use; wiping cloths shall be stored in a snaitizer solution compliant with code or epa label rate. observed buckets with towels in solution measuring less than 200ppm quat ammonia conc. label rate for product is 200-400ppm quat ammonia concentrat |
| 2012-12-13 |
30 |
documentation of proposed variance requirement. corrected by advisement. |
| 2012-12-13 |
27 |
a variance requirement applies to acidification of sushi rice. corrected by advisement. |
| 2012-12-13 |
6 |
2-301.14 when to wash; (a)before donning gloves for working with food. food workers inkitchen must wash hands when changing gloves. observed employee don new gloves without handwashing procedure followed. corrected by instruction/compliance. |