| Violation Date |
Code |
Description |
| 2019-01-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed tile damage present under the prep reach in cooler near the three compartment s |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed handle damage to the upright, reach in coolers near the three compartment sink. |
| 2019-01-23 |
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 single use cups stored on the floor of the rear dry storage area. |
| 2019-01-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing sandwiches and handling items such as cookies while wearing bracelets/watches. |
| 2019-01-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the mens bathroom handsink. provided during inspection. |
| 2019-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present at time of inspection. |
| 2018-07-10 |
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 damage present under the prep reach in cooler near the three compartment |
| 2018-07-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed damage to the piping underneath the three compartment sink. pic stated that it was set to be repaired the day of inspection. |
| 2018-07-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one non-labelled generic spray bottle containing chemical sanitizer not labelled in the rear area. |
| 2018-07-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-03-06 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2018-03-06 |
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 spray bottle of water not labeled. |
| 2018-03-06 |
33 |
3-501.13 use approved thawing methods. observed two packages of crab meat thawing at room temperature. thawing must occur under running water less than 70f or in refrigeration at all times. |
| 2018-03-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor and walls in disrepair where walk-in cooler was removed. observed wall in disrepair behind handsink. |
| 2017-10-19 |
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 light not shielded inside drink cooler. |
| 2017-10-19 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed wall coving in disrepair behind main handsink in facility. observed several holes in frp. |
| 2017-10-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in wash solution less than 110f. |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-04-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed holes in frp behind 3 compartment sink. observed caulking behind 3 compartment sink collecting microbial growth. |
| 2016-11-14 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in wash solution at 92f. |
| 2016-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed glass front bread case held closed with tape. |
| 2016-11-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet. |
| 2016-11-14 |
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 container of spices not labeled in back prep area. |
| 2016-11-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no working thin probe thermometer on site. observed only laser thermometer available. verificationr required. |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed several cracked and damaged lids being used in the kitchen. cdi-pic discarded. |
| 2016-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed nozzles of soda dispenser in need of cleaning. cdi-pic washed, rinsed and sanitized nozzles at time of inspection. |
| 2016-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive build-up on interior surface of microwave. (repeat) |
| 2016-04-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for measuring conentration of sanitizer at 3 compartment sink. verification required. |
| 2016-04-26 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with 0ppm quat sanitizer at front line. cdi-bucket was replenished with sanitizer at correct concentration. |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of grilled chicken stacked above the fill line in flip top cooler holding temperature above 45f. cdi-product was voluntarily discarded. |
| 2016-04-26 |
14 |
l4-501.114 maintain sanitizer at correct concentrations. -p observed 3 compartment sink with 0ppm quat sanitizer. automatic sanitizer dispenser is broken. cdi-pic manualy adjusted sanitizer to correct concentration. a work order is in place to repair br |
| 2016-04-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted in men's restroom. verification required |
| 2016-02-08 |
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 water spray bottle and shakers with seasonings not labeled. cdi- water labeled during the inspection. label shakers. |
| 2016-02-08 |
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 cups lids stored on the floor in dry storage area. |
| 2016-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive build-up inside top portion of the microwave. clean and sanitize as needed. |
| 2016-02-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in the two door reach-in true cooler. provide a thermometer in all coolers to monitor ambinet air temperatures. |
| 2016-02-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpsters lids open when not in use.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2016-02-08 |
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. clean floors under register, 3-compartment sink, and back |
| 2016-02-08 |
51 |
6-302.11 supply toilet tissue at each toilet. no tissue observed in the women's restroom. stock the restroom with tissue. |
| 2015-08-17 |
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 ceiling vent covers dusty above make line in fro |
| 2015-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at walk in cooler. |
| 2015-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the parmesan cheese. also observed what might have been rodent droppings in back corner of employee storage room. pic explained that she had heard of previous rod |
| 2015-08-17 |
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 of salt, pepper, herbs, and so on not clearly labeled with common name of product. cdi - labeled during i |
| 2015-08-17 |
33 |
3-501.13 use approved thawing methods. observed closed package of steak thawing in preparation sink under running water. package was not inside a container and completely submerged. product reached temperature of 72f before being moved to portioning trays |
| 2015-08-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed insect/wasp spray bottle stored on ledge between cash register and drink station. pic stated she used it mostly outside. cdi - inspector educated pic about products which can and cannot b |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one tray of philly steak on cold make line was in pan above the fill line and measured 52f. remainder of steak in pan measured 44f. cdi - pic voluntarily discarded tray which m |
| 2015-08-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed shaker of parmesan cheese above make line. shaker had two flies inside, one dead and one alive. cdi - product discarded. new clean container of fresh cheese plac |
| 2015-04-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer at 3 compartment sink below proper concentration as indicated by |
| 2015-04-02 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from closed beverage containers if handled to prevent contamination of equipment. observed employee beverage stored on rack above single-service towels. observed employee beverage stored o |
| 2015-04-02 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed food employee not vigorously rub hands for 10-15 seconds when handwashing. cdi by instruction. |
| 2015-04-02 |
8 |
5-202.12 handwashing sinks, installation - pfhot water shall be provided above 100 degrees f at handwashing sinks. observed hot water at 84 degrees f in men's restroom handwashing sink. verification required by 4/5/14 |
| 2015-04-02 |
17 |
3-403.11 reheating for hot holding - puse proper procedures to reheat foods. observed facility reheating meatballs in microwave large containers and the reheat temperature of meatballs were at 118 degrees f. cdi, operator placed meatballs in microwave to |
| 2015-04-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed split gasket on door of walk in cooler.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks. observed 2 co |
| 2015-04-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c physical facilities shall be cleaned as often as necessary to keep them clean. observed back storage room accumulating debris and in need of cleaning. |
| 2015-04-02 |
54 |
6-202.11 light bulbs, protective shielding - cprovide light shield over lighting in office storage room above clean equipment. observed light shield missing in storage room above single-service articles. improvement made since previous inspection. |
| 2015-04-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed meatball container 1 hot held at 106 degrees f and meatball con |
| 2015-01-14 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shatter-proof, shatter-resistant or shielded. observed light shield missing from lighting in back storage room and a cracked light shield on ceiling lights. observed light not shield missi |
| 2015-01-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair and proper adjustment. observed sink dispenser not providing proper sanitizer concentration. operator called ecolab during inspection to repair. |
| 2015-01-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in a clean, dry area. observed clean knives stored in soiled container at 3 compartment sink and clean bread liners h |
| 2015-01-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed qut dispenser not providing proper sanitizer concentration. observed 1 spray bo |
| 2014-08-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, ceilings shall be designed and constructed to be smooth and easily cleanable. observed carpet torn up and being lifted from floor near office area.6-501.114 maintaining premises, unnecessa |
| 2014-08-22 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, shatterproof or shatter-resistant. observed several lights in back kitchen hallway over single-service disposable towels and equipment not protected as well as in the office ove |
| 2014-08-22 |
52 |
. 5-501.13 receptacles - creceptacles shall be durable, cleanable, insect and roden resistant, leakproof and nonabsorbant. observed drain plub missing from outdoor dumpster. |
| 2014-08-22 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several black containers being wet stacked on rack above 3 compartment sink. repeat4-903.11 (a), (b) and (d) equipment, utensils, linens and single |
| 2014-08-22 |
33 |
3-501.13 thawing - cgeneral comment: use proper methods to thaw food. observed roast beef thawing in handsink that operator stated had turned off the running water. cdi by instruction, provide running water below 70 degrees f at all times when using this |
| 2014-08-22 |
8 |
6-301.14 handwashing signage - cgeneral comment: handwashing sign shall be at each handsink used by food employees. observed no handwashing sign at handsink behind counter. cdi, handwashing sign provided to operator. |
| 2014-03-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employee beverages shall be located so that contamination of equipment is prevented. observed employee beverage on prep table in kitchen. |
| 2014-03-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed meatballs below 135 degrees f at steam well. cdi, operator rehe |
| 2014-03-27 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-03-27 |
42 |
4-803.11 storage of soiled linens - cstore soiled linen properly. observed soiled cloth on faucet and on wall in between chemical bottles.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean ute |
| 2014-03-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle-service articles shall be stored in original plastic packaging and 6 inches off of the ground. observed box of single-service cups stored on grou |
| 2014-03-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer below proper concentration at 3 compartment sink and in sanitizer buc |
| 2014-03-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cwarewashing sinks shall be cleaned as often as necessary to keep them clean. observed warewashing sinks soiled with food debris and in need of cleaning. |
| 2014-03-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed light out in walk-in freezer and rusty shelving in tall 2 door freezer. |
| 2014-03-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cgeneral comment: floors walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed tile damage on floor underneat 3 compartment sink. |
| 2014-03-27 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: light bulbs shall be shatterproof/shatter resistant or shielded over equipment and food. observed light shielded missing over clean single-service articles and at front counter on angled light |
| 2013-08-22 |
14 |
maintain all food contact sufaces properly washed, rinsed, and sanitized. observed mold build up in tea nozzles at drink station. ensure nozzles are taken completely apart (apart from tea urn then broken down into two pieces) to clean daily. |
| 2013-08-22 |
41 |
do not store pizza cutter on the service line in the crack between the two cold hold units. units cannot be easily taken apart to clean between them . store on a clean dry surface to prevent contamination to pizza cutter. |
| 2013-08-22 |
42 |
maintain proper air drying of clean utensils. observed wet stacked plastic food bins on clean drain board of 3-compartment sink. |
| 2013-08-22 |
1 |
general comment- pic with certification needed by 1/1/14 to avoid a 2pt deduction. certification must have ansi certification seal. observed none at time of inspection. |
| 2013-08-22 |
45 |
general comment- observed shelving in reach in cooler located in storage room rusted. maintain in good repair. |
| 2013-08-22 |
53 |
general comment- maintain physical facilities. observed baseboards pulled away from wall on service line (on side that customers order, closest to drink machine), also observed unfinished walls in storage room containing walk in freezer and reach in coole |
| 2013-08-22 |
43 |
maintain single service cups protected at all times. observed single service cups in metal holders that provided no protection for lips of cups. maintain in plastic sleeves or obtain new dispensers that cover lips of cups to prevent contamination. |
| 2013-03-19 |
53 |
general comment: work on getting excess items not necessary out of storage areas to facilitate cleaning. |
| 2013-03-19 |
26 |
general comment: all sanitizer buckets/bottles need to be lable with chemical common name and use. ex quat/sanitizer or chlorine/sanitizer. |
| 2013-03-19 |
19 |
general comment: ensure items that are reheated are at proper temp prior to placing on steam table for hot holding. |
| 2013-03-19 |
17 |
observed grill chicken breast not reheated to proper temp. item temp ranged form 94-127. ensure that items are properly reheated prior to place in steam table. see rule: c) ready-to-eat food taken from a commercially processed; hermetically sealed contain |
| 2013-03-19 |
14 |
general comment: noted some build up on tea nozzles beginning. ensure that nozzles are broken down frequently and cleaned and sanitied. |
| 2013-03-19 |
4 |
observed employee beverage on food prep surface. all beverages must be kept in designated area. below all food prep areas. see rule:(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designat |
| 2013-03-19 |
2 |
no employee health policy established for facility. ensure that the facility has sestablished health policy for employees prior to next inspection. cdi by education. |
| 2013-03-19 |
1 |
no certified food safety manage on site at time of inspection. see rule: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 manag |
| 2013-02-08 |
26 |
ensure that all chemicals such as sanitizers are lable as such with the type of sanitizer being used. all other chemical should be labled to properly identify. |
| 2013-02-08 |
21 |
date marking looking good. ensure that all ready to eat items including packaged products are date marked upon opening. |
| 2013-02-08 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2013-02-08 |
2 |
observed no employee helath policy. cdi by given literature and documents regarding health policy. |
| 2013-02-08 |
52 |
general comment: keep dumpster closed at all time to prevent vermin and insect attractant. |
| 2013-02-08 |
53 |
observed some floor tiles still needing to be replaced. near and under main line; around clean out at can wash; door threshold at office and rfp board at exposed area on wall behind can wash.also remove all items being stored on the floor in office area a |
| 2013-02-08 |
41 |
general comment: watch the time and area where in use utensils are being used. example knives used to cut subs. switch out frequently such as every two hours so that accumulation build up and time is limited as much as possible. |
| 2013-02-08 |
1 |
observed no certified food safety manager on site. except as specified in ? (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establis |